Physicochemical properties of acid casein processed cheese analogs obtained with different whey products.

摘要

The influence of pH on the rheological properties and meltability of processed cheese analogues obtained from an acid casein (AC) which was partially replaced by different whey products was examined. The addition of whey products (demineralized whey powder - DWP 50 and whey protein concentrate - WPC 35) to the processed cheese analogues exerted higher hardness than the cheese analogues obtained solely from an acid casein. The processed cheese analogues containing DWP 50 had the highest hardness at pH values between 4.5-5.5 (1725-1486 G) whereas WPC 35 showed similar tendency at 4.5-5.0 (1009-850 G) but decreased significantly at higher pH values. The processed cheese analogues containing DWP 50 exhibited the highest viscosity within the range of examined pH values (4.5-7.0). The meltability of processed cheese analogues produced only on the basis of acid casein increased with increasing pH values (5.0-7.0) and had the highest unit of 7.8-9.1. The presence of anhydrous milk fat influenced texture of processed cheese analogues. Substitution of 2% of casein by 2% whey protein gave highly solid cheeses, what reduce the casein content and decreased the production costs.