Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties

Abstract

The objectives of this study were (1) to assess the effect of a denatured whey protein concentrate (DWPC) and its fractions on cheese yield, composition, and rheological properties, and (2) to separate the direct effect of the DWPC or its fractions on cheese rheological properties from the effect of a concomitant increase in cheese moisture. Semihard cheeses were produced at a laboratory scale, and mechanical properties were characterized by dynamic rheometry. Centrifugation was used to induce a moisture gradient in cheese to separate the direct contribution of the DWPC from the contribution of moisture to cheese mechanical properties. Cheese yield increased and complex modulus (G*) decreased when the DWPC was substituted for milk proteins in milk. For cheeses with the same moisture content, the substitution of denatured whey proteins for milk proteins had no direct effect on rheological parameters. The DWPC was fractionated to evaluate the contribution of its different components (sedimentable aggregates, soluble component, and diffusible component) to cheese yield, composition, and rheological properties. The sedimentable aggregates were primarily responsible for the increase in cheese yield when DWPC was added. Overall, moisture content explained to a large extent the variation in cheese rheological properties depending on the DWPC fraction. However, when the effect of moisture was removed, the addition of the DWPC sedimentable fraction to milk increased cheese complex modulus. Whey protein aggregates were hypothesized to act as active fillers that physically interact with the casein matrix and confer rigidity after pressing.

Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese

“…However, as the protein source is not casein-rich, no immediate conclusions on the effect of such increments on a possible improved cheese yield and dry matter content can be made, as it has been previously reported when either milk protein concentrates or isolates are used [33] , [34] . The inclusion of whey proteins in cheesemilk is a common practice in some industries, especially in denatured form [35] and as protein aggregates [21] .…”

Evaluation of ultrafiltrated dairy by-products as fat replacers in the production of reduced fat washed curd cheese

“…At the 60 th day of ripening the ratio Pdm/M of RF+CB showed values for similar to FF cheeses while in all other cases this ratio presented signi cantly higher values, which adversely affected texture. Perreault et al (2017) assessed the effect of denatured whey protein concentrate (DWPC) and its fractions on cheese yield, composition, and rheological properties of cheeses. For cheeses with the same moisture content, the use of DWPC had no direct effect on rheological parameters.…”

Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese

“…For cheeses with the same moisture content, the use of DWPC had no direct effect on rheological parameters. The protein aggregates were primarily responsible for the increase in cheese yield while moisture content explained, to a large extent, the variation in cheese rheological properties [35]. Other authors evaluated the fat mimicking mechanism of MWP in milk-based systems using rheological and tribological techniques, and reported that friction levels attained with MPW proteins and dairy fat at typical speeds involved in oral processing were comparable, demonstrating therefore the capability of MWP dispersions to imitate dairy fat in milk-based systems from a lubrication point of view [36].…”