Processed cheese production based on milk protein co-precipitate and ultrafiltered cheese

Editorial

Author

M.Sc. Food Technology, Member of Scientific Board of Animal Science Research Institute

Abstract

Processed or melted cheeses are producing in variation kinds because of variety in material blends.using ultrafiltered feta cheese and milk protein co-precipitate in this processed cheese is possible. also, creamy texture of this product is a good and cheaper competitor and substitute for ultra filtered feta cheese that because of creamy texture, more increased its prod. and consumption. Also because of using amount of milk protein co-precipitate, decreased its prod. cost and because of hot process, has long shelflife and formability for many of packaging methods. Using %25-30 protein co-precipitate with kinds of cheese can produce good product from view point texture,consistency,spreadability and flavour that because of dry matter recovery in  protein co-precipitate is more than %16 from rennet curd (fresh cheese) and ultra filtered cheese yield is %20 more than usually cheese yield, these samples are cheaper from usually commercial products. It is also because of using %5-15 very ripened cheese that because of high proteolysis is unsuitable for human direct consumption.   

Keywords

References

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History

  • Receive Date: 25 April 2015
  • Accept Date: 25 April 2015

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