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dc.creatorGuinee, T.P.
dc.creatorPudja, Predrag
dc.creatorReville, W.J.
dc.creatorHarrington, D.
dc.creatorMulholland, E.O.
dc.creatorCotter, M.
dc.creatorCogan, T.M.
dc.date.accessioned2020-12-17T17:34:52Z
dc.date.available2020-12-17T17:34:52Z
dc.date.issued1995
dc.identifier.issn0958-6946
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/86
dc.description.abstractStandardized 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.en
dc.rightsrestrictedAccess
dc.sourceInternational Dairy Journal
dc.titleComposition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey proteinen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage568
dc.citation.issue6
dc.citation.other5(6): 543-568
dc.citation.spage543
dc.citation.volume5
dc.identifier.doi10.1016/0958-6946(94)00021-G
dc.identifier.scopus2-s2.0-0001421735
dc.type.versionpublishedVersion


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