Physicochemical and Sensory Characterization of Whey Protein-Enriched Semihard Cheese.

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ID: 278170
2024
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Abstract
In view of potential future changes of German food legislation with regard to cheese product quality parameters, this study aimed to evaluate the quality of whey protein-enriched semihard cheese (WPEC). Model WPEC was produced in a pilot plant and on an industrial scale by adding defined amounts of high-heat (HH) milk to the cheese milk and comprehensively analyzed during cheese processing. The dry matter, total protein, pure protein, fat, and sodium chloride content of six-week ripened cheese samples were not significantly different ( < 0.05) when the technologically necessary heating of the curd was adapted to the amount of HH milk. However, the ripening, firmness, and melting behavior of WPEC was different compared to cheese without HH milk. During ripening, no formation of whey protein peptides was observed, but differences in the amount of some bitter peptides deriving from the casein fraction were found. Sensory data suggested a slightly more bitter taste perception by the panelists for the WPEC. Further technological adjustments are recommended to obtain marketable WPEC.
Reference Key
von-oesen2024physicochemicaljournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors von Oesen, Tobias;Schrader, Katrin;Clawin-Rädecker, Ingrid;Martin, Dierk;Treblin, Mascha;Hoffmann, Wolfgang;Bode, Katja;Zink, Ralf;Rohn, Sascha;Fritsche, Jan;
Journal Journal of agricultural and food chemistry
Year 2024
DOI
10.1021/acs.jafc.3c08731
URL
Keywords
physicochemical characteristics bitter peptides cheese ripening dairy processing organoleptic properties

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