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

bitter peptides cheese ripening dairy processing organoleptic properties physicochemical characteristics

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
20 Mar 2024
Historique:
pubmed: 9 3 2024
medline: 9 3 2024
entrez: 9 3 2024
Statut: ppublish

Résumé

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 (

Identifiants

DOI: 10.1021/acs.jafc.3c08731 PMID: 38459945
pubmed: 38459945
doi: 10.1021/acs.jafc.3c08731
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

5898-5911

Auteurs

Tobias von Oesen (T)

Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany.
ORCID: 0000-0002-8104-5416

Katrin Schrader (K)

Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany.

Ingrid Clawin-Rädecker (I)

Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany.

Dierk Martin (D)

Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany.

Mascha Treblin (M)

Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, Hamburg 20146, Germany.

Wolfgang Hoffmann (W)

Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany.

Katja Bode (K)

Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, Bremen 28199, Germany.

Ralf Zink (R)

Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, Bremen 28199, Germany.

Sascha Rohn (S)

Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3 1, Gustav-Meyer-Allee 25, Berlin 13355, Germany.
ORCID: 0000-0002-5009-8830

Jan Fritsche (J)

Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany.
ORCID: 0000-0002-9620-8898

Classifications MeSH