Whey protein microparticulate effect on melting property of cheese

The microparticulate technology consists of ultrafiltration and thermo mechanical treatment of the protein concentrate obtained. Whey protein microparticulate is characterized by full-value compound, and organoleptic properties are compared with original milky creams properties. The effect of whey protein microparticulate on melting property of hard rennet cheese has been studied. This parameter is one o the most important functional and technological property when using of whey protein microparticulate in processed cheese technology. Cheese was manufactured according to the technology of cheese Litovsky. The microparticulate was added into the standardized milk mixture before coagulation. The melting ability of the produced cheese samples has been evaluated with the help of modified empiric test by Schreiber. It was established, that the melting ability of cheese was affected by whey proteins presence, the method of their integration into cheese structure and the level of ripening. Unripened cheese does not melt, young cheese slightly melts, and it is proved by the small area of the melted surface. The melting ability of cheese ix improved when the duration of cheese ripening increases. При увеличении продолжительности созревания способность сыра к плавлению улучшается. Proteolysis, which takes place with cheese ripening, provides «softening agent effect». The enclosed within cheese structure microparticulate particles do not form casein compounds, and as a result they do not prevent the destruction and the following softening of the structure. Cheese, produced with whey protein microparticulate, melts when ripened.

whey protein microparticulate, melting