Fresh cheese of high protein content prodn. - by adding whey protein concentrate obtd. by ultrafiltration (BE 27.12.79)

摘要

Prodn. of fresh cheese (contg. prods) of high protein content comprises adding a whey protein concentrate (A) obtd. by ultrafiltration, to a conventionally prepd. cheese. The (A) used is made by subjecting whey, derived from curds prodn., to ultrafiltration; acidifying the concentrate to pH 4-5, then heating until =50% of the whey protein has been insolubilised. Pref. enough (A) is added to give a casein:whey protein ratio in the finished prod. of 90:10-50:50. Finished prods. have very good taste, consistency and odour.