The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

“…As a base for the production of processed cheese, natural cheeses are used, while processed cheese analogues are obtained through the partial or entire replacement of natural cheeses by milk or other proteins [3]. As a source of protein, rennet casein is widely used in the manufacture of processed cheese and analogues [4][5][6][7]. Recently, some studies were made in which acid casein was utilized [8,9].…”

Investigation of the protective effect of whey proteins on lactococcal phages during heat treatment at various pH

“…As such, different strategies have been tested to incorporate whey proteins into cheese (Brown and Ernstrom, 1982;Hinrichs, 2001;Lawrence, 1989Lawrence, , 1993Lee et al, 2013;Lelievre and Lawrence, 1988;Punidadas et al, 1999). Most of these strategies are based on the formation of whey protein microparticles (or whey protein aggregates) prior to their addition to milk.…”

Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

“…The increased interest of the food industry for the utilisation of whey proteins is strengthened because they are considered as a balanced source of proteins of high digestibility and biological value [4]. To date, there have been a number of studies on the preparation of processed cheeses with partial substitution of caseins with whey proteins [5][6][7][8][9][10][11][12][13][14][15][16]. The effect of added predenatured whey proteins (20 % of total protein content) on the textural properties of model processed cheese spreads has been studied by Lee et al [16], where it was shown that higher levels of denaturation of whey proteins led to softer and more meltable processed cheeses.…”

“…To date, there have been a number of studies on the preparation of processed cheeses with partial substitution of caseins with whey proteins [5][6][7][8][9][10][11][12][13][14][15][16]. The effect of added predenatured whey proteins (20 % of total protein content) on the textural properties of model processed cheese spreads has been studied by Lee et al [16], where it was shown that higher levels of denaturation of whey proteins led to softer and more meltable processed cheeses. Denatured whey proteins were found to be in the form of large Abstract Pasteurised processed cheese spreads of varying chemical composition were developed, using a Myzithratype cheese, which is a high-moisture and low-fat fresh whey cheese.…”