Abstract
The annual increase in the production of protein-sensitive dairy products leads to an increase in the available amount of their by-product of production – whey. A promising direction in the implementation of its biotechnological potential is the production of a protein imitator of the fat properties – whey protein microparticulate. The aim of this work was to study the possibility of its use in the technology of semi-hard cheeses. The introduction of a fat simulator in a normalized mixture changes its composition, including the ratio of protein fractions, the ratio of fat to protein, and calcium content. With a mass fraction of microparticulate more than 10 %, a flabby clot forms, which is extremely difficult to undergo further processing to obtain elastic cheese grain. High hydration of whey proteins increases the moisture content in the cheese mass after pressing and in the ripening process. Hydrolysis of paracasein and its fractions proceeds more intensively in the cheese with fat simulator. The developed product is characterized by a higher value of the moisture content, which, together with the preservation of the protein clot particles of the simulator by the mesh structure, increases the yield of cheese.
Highlights
The annual increase in the production of proteinsensitive dairy products leads to an increase in the available amount of their by-product – whey
Cheese whey obtained in the conditions existing at the Kalacheevsky cheese factory (Kalach, Voronezh oblast, Russian Federation), a protein fat simulator developed on the basis of cheese whey using microparticulation technology, and semi-hard rennet cheese made using Rossiysky cheese technology were selected as objects of this study
A distinct feature of the technology of Rossiysky cheese is its high level of lactic acid fermentation
Summary
The annual increase in the production of proteinsensitive dairy products leads to an increase in the available amount of their by-product – whey. The volume of which in the Russian Federation exceeds 7 million tons, is a challenging object for food technology [1,2,3]. Such indicators as shelf life, high microbiological contamination and titratable acidity, low concentration of solids, the presence of specific aromatic components hinder the widespread use of whey for food purposes. Whey proteins are optimally balanced in their amino acid composition, can be a source of biologically active substances that perform protective, structural and other functions in the human body [5]. The development of alternative options for the modification of the whey protein cluster, which allows to efficiently and most fully realize its potential, is an urgent task of the global dairy industry
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