Effect of pH on rheological properties and meltability of processed cheese analogs with whey products

• Autorzy: Solowiej B.

Warianty tytułu

PL

Wplyw pH na wlasciwosci reologiczne i topliwosc analogow serow topionych z dodatkiem preparatow serwatkowych

• Języki publikacji: EN

Abstrakty

EN

The objective of this paper was to investigate the influence of pH on rheological properties and meltability of processed cheese analogs obtained only from acid casein and partially replaced by different whey products. Hardness of processed cheese analogs obtained only on the base of acid casein was very high at pH 4.5–5.0, however decreased significantly with an increase of pH values. Addition of whey products to processed cheese analogs caused an increase of their hardness and viscosity. Meltability of cheese analogs increased in higher pH whereas decreased alongside with addition of demineralized whey powder (DWP 50) at pH 6.0-7.0. Substitution of 1% of casein with 1% whey protein produces much more solid cheeses, which can be used to reduce casein content and decrease production costs.

PL

Celem pracy było określenie wpływu pH na właściwości reologiczne i topliwość analogów serów topionych otrzymanych wyłącznie na bazie kazeiny kwasowej, jak również analogów serów topionych, w których częściowo zastąpiono kazeinę preparatami serwatkowymi. Twardość analogów serów topionych otrzymanych wyłącznie z kazeiny była najwyższa jedynie w zakresie pH 4,5-5,0, natomiast w miarę wzrostu pH obniżała się znacząco. Dodatek preparatów serwatkowych do analogów serów topionych spowodował wzrost ich twardości i lepkości. Topliwość analogów zwiększała się wraz ze wzrostem pH, jednakże dodatek sproszkowanej serwatki zdemineralizowanej (DWP 50) powodował spadek twardości analogów w pH 6,0-7,0. Zastąpienie 1% kazeiny kwasowej 1% preparatów serwatkowych pozwala otrzymać sery o większej twardości. W przypadku analogów serów topionych otrzymywanych na bazie kazeiny kwasowej, badane preparaty serwatkowe mogą spowodować znaczne oszczędności poprzez zmniejszenie ilości kazeiny w produkcie, jak również umożliwia redukcję kosztów wytworzenia sera.

Słowa kluczowe

EN

whey preparation; rheological property; addition; food; processed cheese; meltability; cheese

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 3[A]
• Opis fizyczny: p.125-128,fig.,ref.

Twórcy

autor

Solowiej B.

• Agricultural University, Skromna 8, 20-704 Lublin, Poland

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