Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations
| Autor: | Bo-Ram Mok, Hyun-Dong Paik, Renda Kankanamge Chaturika Jeewanthi, Na-Kyoung Lee, Yoh Chang Yoon |
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| Rok vydání: | 2016 |
| Předmět: |
Whey protein
Chemistry 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Hydrolysate chemistry.chemical_compound Hydrolysis 0404 agricultural biotechnology Milk products Browning Original Article Protein hydrolysates Food science Lactose Mozzarella cheese Food Science |
| Zdroj: | Journal of Food Science and Technology. 53:3566-3573 |
| ISSN: | 0975-8402 0022-1155 |
| Popis: | The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and 6 % level and evaluated for nutritional, structural, and functional properties during 28 days storage at 4 °C. Whey protein hydrolysates (WPHs) incorporation increased protein, lactose, minerals, water-soluble-protein, non-protein-nitrogen. Mozzarella incorporated with WPHs hydrolyzed for 3 h had higher fat contents, favorable meltability and lower browning effect, stretchability, brittleness, springiness, and cohesiveness compared to mozzarella fortified with WPHs hydrolyzed for 1 h. The incorporation of hydrolyzed WPCs significantly influenced rheological and functional characteristics of mozzarella cheese. The cheeses made with hydrolyzed WPCs showed fewer changes in whiteness than control during storage. It was observed that both extent of hydrolysis and levels of WPHs incorporation had significant effect on the characteristics of mozzarella cheeses. |
| Databáze: | OpenAIRE |
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