SENSORY AND FUNCTIONAL-PROPERTIES OF CHEESE - INCORPORATION OF WHEY PROTEINS BY PH MANIPULATION AND HEAT-TREATMENT

Authors
BANKS JM LAW AJR LEAVER J HORNE DS
Citation
Jm. Banks et al., SENSORY AND FUNCTIONAL-PROPERTIES OF CHEESE - INCORPORATION OF WHEY PROTEINS BY PH MANIPULATION AND HEAT-TREATMENT, Journal of the Society of Dairy Technology, 47(4), 1994, pp. 124-131
Citations number
11
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of the Society of Dairy Technology → ACNP
ISSN journal
00379840
Volume
47
Issue
4
Year of publication
1994
Pages
124 - 131
Database
ISI
SICI code
0037-9840(1994)47:4<124:SAFOC->2.0.ZU;2-G
Abstract
The effect of pH manipulation prior to high heat treatment on the effe ctiveness of whey protein denaturation in milk for cheesemaking has be en studied. it has been found that the severity of heat treatment of m ilk required for denaturation can be reduced if the pH is altered duri ng heating. The sensory and functional properties of cheddar-type chee se produced for high heat treated milk can be improved by manipulation of pH on heat treatment of milk.