Evaluation of yield and quality of cheddar cheese manufactured from milk with added whey protein concentrate.

Authors

R.J. Baer
J.G. Parsons
S.W. Seas
K.R. Spurgeon
G.S. Torrey

Document Type

Article

Publication Date

1986

Journal

Journal of Dairy Science

Volume

69

Issue

10

Pages

2543-2550

Language

English

Abstract

Cheddar cheese was produced from whole milk with blends of whey protein concentrates added. Two whey protein concentrate powders containing 35 or 55% protein were each reconstituted to a 15% (wt/wt) suspension and heat treated at 70°C for 15 min. Addition of the denatured whey protein concentrate suspension to the milk was at 5 or 10% by weight of the milk. Addition of reconstituted partially denatured whey protein concentrate increased cheese yields from 1.4 to 6.2% above those of the control on a 63% solids basis.

Recommended Citation

Baer, R.J.; Parsons, J.G.; Seas, S.W.; Spurgeon, K.R.; and Torrey, G.S., "Evaluation of yield and quality of cheddar cheese manufactured from milk with added whey protein concentrate." (1986). Dairy Science Publication Database. 1548.
https://openprairie.sdstate.edu/dairy_pubdb/1548