Effect of incorporation of denatured whey protein on the yield and quality of Cheddar cheese
作者:
JEAN M BANKS,
D D MUIR,
期刊:
International Journal of Dairy Technology
(WILEY Available online 1985)
卷期:
Volume 38,
issue 1
页码: 27-32
ISSN:1364-727X
年代: 1985
DOI:10.1111/j.1471-0307.1985.tb00536.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
Concentrated suspensions of a denatured protein‐fat complex were prepared by centrifugation of whey which had been heated in acid conditions. Significant improvements in cheese yield were obtained on adding the concentrate to milk for cheesemaking before renneting. A maximum increase in yield of 7% was attained in manufacturing Cheddar cheese which satisfied the legal requirements for moisture content. No consistent texture or flavour defects were evident in the cheese during the first jive months of maturatio
点击下载:
PDF
(571KB)
返 回