The curds with whey protein microparticulate

One of the actual possibilities to process cheese whey is to modify whey composition and properties for application in the curds technologies. Modification of the composition and characteristics of cheese whey was achieved due to concentrating by ultra-filtration with further microparticulation of the concentrate obtained. The selected regimes allowed to get microparticulate particles similar to fat globes by shape and size. It is offered to apply whey protein microparticulate in the curds technology. Rational mass share of the microparticulate was found taking into account dynamics of acid formation at mixture fermentation as well as organoleptic, physical-chemical including rheological indices and finished product yield. Profound prebiotic characteristics of the microparticulate promoted intensification of the fermentation process. Size of the microparticulate particles has an important effect on the strength of the acid coagulum. The particles with the size less than 8 microns are considered as a «non-active filling» that does not negatively effect coagulum formation and its properties. During self-pressing the microparticulate particles present inside prevent process of compressing, and the mass share on moisture in the curds increases. The rational mass share of the microparticulate for skim curds is 10%, and it provides production of the standard skim curds that resembles full fat curds. Introduction of the microparticulate at the rate of 10% reduces normalized mixture expenditure by 13-15%. Technological scheme for production of the curds with whey protein microparticulate includes some additional operations needed for the microparticulate receiving. Application of the microparticulate of whey protein to fortify normalized mixture for curds production gives possibility to widen the range of low caloric protein products, promotes intensification of the process of the enriched normalized mixture coagulation, increases curds yield and improves its biological value.

curds, cheese whey, whey protein, microparticulation