Effet de l'incorporation des protéines du lactosérum dénaturées et microparticulées dans le cheddar jeune

Abstract

EtTect of incorporation of denatured and microparticulated whey protein in young Cheddar cheese. Two whey protein concentrates (WPC) heat-denatured at pH 4.2 (WPC 4.2) and at pH 6.7 (WPC 6.7) and microparticulated were used for the production of Cheddar cheese. Three micro-productions of Cheddar were made in triplicate: one with a control milk and the other two with milks in which the WPC 4.2 and WPC 6.7 ingredients were respectively added. The total amount of proteins was increased by 0.5 kgflOO kg of milk (0.5%). The expe- rimental cheeses had a significant higher yield, i.e., 4.3% with WPC 4.2 and 5.2% with WPC 6.7, than the control cheese, at a 37% constant moisture. Cheeses manufactured under these procedures were lower in fat and had a higher moisture content than the control chee se. Electronic micro- scopy shows that the control cheese had a more compact structure than the experimental cheeses. © InralElsevier, Paris. denaturation / whey protein / microfluidization / cheese yield