Effect of the addition of whey protein concentrates on rheological properties of processed cheese analogues
2008
Solowiej, B. | Gustaw, W. | Nastaj, M.,Uniwersytet Przyrodniczy, Lublin (Poland). Katedra Biotechnologii, Zywienia Czlowieka i Towaroznawstwa Zywnosci
The objective of this study was the produce processed cheese analogues, in which the acid casein was partially replaced by a whey protein concentrate with various contents of protein, and to determine rheological properties of those products. The addition of whey protein concentrates (WPC 35 and WPC 65) caused the hardness of processed cheese analogues to increase compared to the analogues produced only on the basis of acid casein. In the case of processed cheese analogues, produced on the basis of casein, the application of whey preparation (WPC 35 and WPC 65) can contribute to the esential savings of basic material and to the improvement of rheological properties of the final products. Moreover, the application of low protein concentrates, to obtaining processed cheese analogues, makes it pssible to reduce production costs
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