Determining the Behavior of Water in Buttermilk Cheese with Polymerized Whey Protein Using Differential Scanning Calorimetry and Nuclear Magnetic Resonance Analysis

Abstract

In this research, the behavior of water in buttermilk cheese with the addition of polymerized whey proteins was determined. Various parameters of the produced cheese, such as texture, color, water activity, and unbound protein fraction, were examined. Four different samples of buttermilk cheese were prepared, including no addition of whey protein concentrate (BMC); addition of whey protein concentrate (BMC/WPC; 5.62%, w/v), single-heated polymerized whey protein (BMC/SPWP; 28%, w/v), and double-heated polymerized whey protein (BMC/DPWP; 28%, w/v). Differential Scanning Calorimetry (DSC) analysis showed that the highest percentage of freezable water in the water fraction and the lowest of unfreezable water was found in buttermilk cheese with WPC and buttermilk cheese with DPWP. Nuclear magnetic resonance (NMR) analysis showed that the relaxation times were longer in buttermilk cheese with WPC, compared to buttermilk cheese with SPWP and DPWP. Single heat treatment of whey proteins increased stickiness almost 3-fold, and double heat treatment had almost a 2-fold increase in work of shear of cheese samples. The calculated total color difference (ΔE) of the cheese samples suggested that those with polymerized whey protein may increase consumer acceptability.

Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization

“…The addition of whey proteins (regardless of type) to buttermilk decreased firmness (compared to FWC; p < 0.05). Hence, in accordance with the results presented by Cais-Sokoli ńska et al [16], the addition of whey protein concentrates in powder after the polymerization process to buttermilk in the production of buttermilk cheese caused a significant decrease in firmness (despite the use of other firmness measurement conditions). There were no differences observed in brittleness among all the cheese samples (p > 0.05), and the stickiness increased 3-fold only for the FWC/WPC compared to the control sample.…”

“…Pressing took 3.5 h at a maximum pressing force of 3 kg per 1 kg of cheese. Samples were packaged in paper foil [16]. The cheeses were stored under refrigerated conditions at 4 ± 0.3 • C and analyzed within the first 24 h after production.…”

“…foil [16]. The cheeses were stored under refrigerated conditions at 4 ± 0.3 °C and analyzed within the first 24 h after production.…”

“…The cheesemaking sector is a large part of the dairy industry [14], where innovative concepts for the enhancement of cheese quality are of concern, e.g., the implementation of probiotic bacteria and non-fat cheese production, but also sensory properties. The sensory properties, texture, viscosity, and moisture retention of cheeses can be improved using buttermilk [15] and/or the introduction of whey proteins to its composition [16]. During the cheesemaking process, it is common to increase the protein content to increase cheese yield [14,17].…”

“…The structure of the protein's matrix can be modified, e.g., by conducting the polymerization process of whey proteins induced by heat treatment [19][20][21]. The obtained whey protein aggregates are used as a thickening agent for the formulation of fermented milk [22]; for food texture design [23]; for the microencapsulation of Lactobacillus acidophilus, which improves their survivability in yogurts [24]; to increase the water holding capacity and reduce the syneresis of fermented milk [25]; as a fat replacement in the development of low-fat yogurts [26]; and in determining the behavior of water in cheese from buttermilk [16].…”