Effect of whey proteins, heat and mechanical treatments of milk and curd on the consistency and yield of fresh cheeses obtained by ultrafiltration of acid coagulated milk.
1993
Mahaut M. | Korolczuk J.
The consistency of fresh cheese obtained by ultrafiltration of coagulated milk depends to a large extent on the ultrafiltration plant design and operational parameters. The least texture damage was observed for the volumetric pumps, the centrifugal and peristaltis pumps giving much worse results. The texture damage during ultrafiltration of the coagulated milk could be compensated by the increase in protein content by 40-110 per cent in comparison with traditional, low protein fresh cheese. However, it causes the decrease in the yield of cheese by 20-50 per cent in comparison with traditional technology. Homogenization of skim milk has no effect on the viscosity of the non-fat fresh cheeses. The viscosity of fresh cheeses containing 60 per cent fat in dry matter increased by 2.4 and 5.5 times if the fat enriched milk was homogenized at a pressure of 10 or 20 MPa, respectively. Native whey proteins have no effect on the consistency of cheese, while denatured whey proteins have about half the consistency forming capacity of casein.
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