Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein
Само за регистроване кориснике
1995
Аутори
Guinee, T.P.Pudja, Predrag
Reville, W.J.
Harrington, D.
Mulholland, E.O.
Cotter, M.
Cogan, T.M.
Чланак у часопису (Објављена верзија)
Метаподаци
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Standardized milks, heated at 72-100 °C to denature ~5-63% of the whey protein, were ultrafiltered to yield retentates with protein and fat levels of ~18.5 and 14%, respectively. Retentates were converted into semi-hard cheeses using specialized coagulation and gel-cutting equipment, with scalding and further syneresis being carried out in conventional cheese vats. High heat treatment of milk necessitated an increase in set temperature, a reduction in set pH and higher scalding temperatures in the cheese vat. Cheese from milk heated at 72 °C for 15 s had a mean composition of ~39.8% moisture, 28% protein, 45.1% fat-in-dry matter, 3.5% salt-in-moisture ( S M) and an ex-brine (1 day) pH of 5.27. Increasing levels of whey protein denaturation (WPD) resulted in cheeses having higher moisture, S M, and whey protein levels, lower ex-brine pH values and lower rates of pH increase during a 182-day ripening period. Cheeses with high levels of WPD also showed poorer curd fusion and lower yield (...fracture) values during ripening. Higher levels of denatured whey protein in cheese were associated with a higher degree of primary proteolysis. However, the levels of small peptides ( lt 1000 Da) and amino acids were higher in the control cheese and generally decreased with increasing level of denatured whey protein in the cheese. The concentrations of most free fatty acids, especially butyric, were higher in control cheese.
Извор:
International Dairy Journal, 1995, 5, 6, 543-568Институција/група
Poljoprivredni fakultetTY - JOUR AU - Guinee, T.P. AU - Pudja, Predrag AU - Reville, W.J. AU - Harrington, D. AU - Mulholland, E.O. AU - Cotter, M. AU - Cogan, T.M. PY - 1995 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/86 AB - Standardized milks, heated at 72-100 °C to denature ~5-63% of the whey protein, were ultrafiltered to yield retentates with protein and fat levels of ~18.5 and 14%, respectively. Retentates were converted into semi-hard cheeses using specialized coagulation and gel-cutting equipment, with scalding and further syneresis being carried out in conventional cheese vats. High heat treatment of milk necessitated an increase in set temperature, a reduction in set pH and higher scalding temperatures in the cheese vat. Cheese from milk heated at 72 °C for 15 s had a mean composition of ~39.8% moisture, 28% protein, 45.1% fat-in-dry matter, 3.5% salt-in-moisture ( S M) and an ex-brine (1 day) pH of 5.27. Increasing levels of whey protein denaturation (WPD) resulted in cheeses having higher moisture, S M, and whey protein levels, lower ex-brine pH values and lower rates of pH increase during a 182-day ripening period. Cheeses with high levels of WPD also showed poorer curd fusion and lower yield (fracture) values during ripening. Higher levels of denatured whey protein in cheese were associated with a higher degree of primary proteolysis. However, the levels of small peptides ( lt 1000 Da) and amino acids were higher in the control cheese and generally decreased with increasing level of denatured whey protein in the cheese. The concentrations of most free fatty acids, especially butyric, were higher in control cheese. T2 - International Dairy Journal T1 - Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein EP - 568 IS - 6 SP - 543 VL - 5 DO - 10.1016/0958-6946(94)00021-G ER -
@article{ author = "Guinee, T.P. and Pudja, Predrag and Reville, W.J. and Harrington, D. and Mulholland, E.O. and Cotter, M. and Cogan, T.M.", year = "1995", abstract = "Standardized milks, heated at 72-100 °C to denature ~5-63% of the whey protein, were ultrafiltered to yield retentates with protein and fat levels of ~18.5 and 14%, respectively. Retentates were converted into semi-hard cheeses using specialized coagulation and gel-cutting equipment, with scalding and further syneresis being carried out in conventional cheese vats. High heat treatment of milk necessitated an increase in set temperature, a reduction in set pH and higher scalding temperatures in the cheese vat. Cheese from milk heated at 72 °C for 15 s had a mean composition of ~39.8% moisture, 28% protein, 45.1% fat-in-dry matter, 3.5% salt-in-moisture ( S M) and an ex-brine (1 day) pH of 5.27. Increasing levels of whey protein denaturation (WPD) resulted in cheeses having higher moisture, S M, and whey protein levels, lower ex-brine pH values and lower rates of pH increase during a 182-day ripening period. Cheeses with high levels of WPD also showed poorer curd fusion and lower yield (fracture) values during ripening. Higher levels of denatured whey protein in cheese were associated with a higher degree of primary proteolysis. However, the levels of small peptides ( lt 1000 Da) and amino acids were higher in the control cheese and generally decreased with increasing level of denatured whey protein in the cheese. The concentrations of most free fatty acids, especially butyric, were higher in control cheese.", journal = "International Dairy Journal", title = "Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein", pages = "568-543", number = "6", volume = "5", doi = "10.1016/0958-6946(94)00021-G" }
Guinee, T.P., Pudja, P., Reville, W.J., Harrington, D., Mulholland, E.O., Cotter, M.,& Cogan, T.M.. (1995). Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein. in International Dairy Journal, 5(6), 543-568. https://doi.org/10.1016/0958-6946(94)00021-G
Guinee T, Pudja P, Reville W, Harrington D, Mulholland E, Cotter M, Cogan T. Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein. in International Dairy Journal. 1995;5(6):543-568. doi:10.1016/0958-6946(94)00021-G .
Guinee, T.P., Pudja, Predrag, Reville, W.J., Harrington, D., Mulholland, E.O., Cotter, M., Cogan, T.M., "Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein" in International Dairy Journal, 5, no. 6 (1995):543-568, https://doi.org/10.1016/0958-6946(94)00021-G . .