Characteristics of freeze‐dried white cheese powder and utilisation in bread formulation

Abstract

SummaryFreeze‐dried white cheese powder was produced using WPI (Whey protein isolate) and CMC (carboxymethyl cellulose) and applied in bread production. The optimal formulation ratio of WPI and CMC in freeze‐dried white cheese powder was determined as 5% and 1% (w/w) based on powder properties. Quality characteristics of bread were examined by replacement of white flour with white cheese powder at 10%, 15% and 20%. The addition of CMC provided a significant increase in centrifugal stability (97.18%) and kinetic stability (97.25%) of white cheese emulsions. In powders, CMC reduced water activity, potentially contributing to quality preservation during shelf‐life. The powder with CMC indicated a lighter colour and incorporating the powder into bread formulations resulted in lower L* values and higher a* values compared to the control bread. Texture properties of bread were significantly affected by amount of the powder. The study indicated that white cheeses approaching expiration date can be used in the food industry by converting them into a value‐added product, white cheese powder, using the freeze‐drying technique.