EFFECT OF PH ON RHEOLOGICAL PROPERTIES AND MELTABILITY OF PROCESSED CHEESE ANALOGS WITH WHEY PRODUCTS

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.

Submit your paper

News

Instructions for Authors

Archive

Send by email

Pear Juice Clarification Using Polygalacturonase from Beauveria bassiana: Effects on Rheological, Antioxidant and Quality Properties

Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage

EFFECT OF ADDITION OF WHEY PROTEIN AGGREGATES OBTAINED BY SINGLE AND DOUBLE HEATING METHOD ON THE RHEOLOGICAL PROPERTIES OF SET YOGHURT

CHARACTERISTICS OF NITROGEN COMPOUNDS AND NUTRITIVE VALUE OF WHEY AND PERMEATE OBTAINED IN THE PRODUCTION OF COTTAGE CHEESES

PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF PROCESSED CHEESE SPREADS MADE WITH THE ADDITION OF CHEESE BASE OBTAINED FROM UF MILK RETENTATES

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.