Improvement of low fat mozzarella cheese properties using denatured whey protein

Abstract

Mozzarella cheese was made from buffalo milk (6% fat) or from partially skimmed buffalo milk (2 and 4% fat) with 0.5 and 1% denatured whey protein. Adding whey protein to buffalo milk decreased rennet coagulation time and curd tension whereas increased curd synaeresis. Addition of whey protein to cheese milk increased the acidity, total solids, ash, salt, salt in moisture, also some nitrogen fractions. The meltability and oiling‐off values increased but the calcium values of mozzarella cheese decreased. The sensory properties of low fat mozzarella cheese were improved by addition of whey protein to the cheese milk.

Effect of Adding Denatured Whey Proteins to Cheese Milk or Cheese Curd on Some Properties of Ras Cheese

“…(Table 1). Ismail et al, (2011) found that the addition of D.W.P.P. to buffaloe's milk increased the T.…”

“…in fresh cheese and set yoghurt, as well as their functional and sensorial properties. Recently, (Ismail et al, 2011), used of D.W.P. to improve the properties of low fat Mozzarella cheese properties.…”

Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins

“…In order to improve the sensory properties and nutritional value of dairy products (3), microparticulated whey protein (MWP) has been used as a replacement for fat in ice cream (4), yogurt (5), and cheeses (6). In addition to enhanced heat stability, MWP exhibited functionalities different from native whey proteins, such as improved emulsifying activities and gelling properties (7).…”

Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions

“…For control of the baking characteristics, many studies also demonstrated the primary importance of the calcium content in Mozzarella cheese, but most important is the partitioning of the calcium between insoluble and soluble states (Joshi et al, 2003;Johnson and Lucey, 2006;Choi et al, 2008). The effect of the addition of milk ingredients on cheese physical properties has been studied to some degree in full-fat cheeses (Punidadas et al, 1999;Mead and Roupas, 2001) but most interest has focused on low-fat cheeses (Zisu and Shah, 2005;Ismail et al, 2011;Schenkel et al, 2011). Milk ingredients, particularly denatured whey protein (WP) concentrate, are widely used in the industrial production of Canadian pizza Mozzarella cheese to increase yield and nutrient value at low cost (Hinrichs, 2001).…”