Effect of heating and acid on the yield and quality of cheese produced from UF-concentrated whey

Touzopoulou, EA; Tzia, C; Oreopoulou, V; Thomopoulos, CD

dc.contributor.author	Touzopoulou, EA	en
dc.contributor.author	Tzia, C	en
dc.contributor.author	Oreopoulou, V	en
dc.contributor.author	Thomopoulos, CD	en
dc.date.accessioned	2014-03-01T01:49:51Z
dc.date.available	2014-03-01T01:49:51Z
dc.date.issued	2000	en
dc.identifier.issn	0026-3788	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/25942
dc.subject	cheese technology (whey concentrate, process parameter)	en
dc.subject.classification	Food Science & Technology	en
dc.title	Effect of heating and acid on the yield and quality of cheese produced from UF-concentrated whey	en
heal.type	journalArticle	en
heal.language	English	en
heal.publicationDate	2000	en
heal.abstract	Whey was UF-concentrated before heating. Lactic, citric or hydrochloric acid were used for acidification. The effects of heating rate combined with concentration level and type of acid, on process yield, protein and solids retention and quality characteristics of the product were examined. UF-whey concentrated to 5:1 resulted in 3.6% cheese yield and 14.8% whey solids retention in the cheese. Higher concentration level (20:1) negatively affected the total solids retention (10.5%) and led to 2.0% product yield. The protein retention was 73.4% and 55.4% for the UF-whey concentrated to 5:1 and 20:1, respectively. Slow heating rates of 1-1.5 degrees C/min resulted in higher solids retention and consequently in better product yield (2.5%) compared to the faster heating rate of 3 degrees C/min (2.1%). The best results concerning the solids retention were obtained when lactic or hydrochloric acid was used at a heating rate of 1-1.5 degrees C/min and ranged between 14.1-14.9%. Citric acid resulted in about 12.4-12.6% solids retention with no significant difference between the heating rates. The sensory characteristics of the products were not affected by any of the factors studied.	en
heal.publisher	VOLKSWIRTSCHAFTLICHER VERLAG	en
heal.journalName	MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL	en
dc.identifier.isi	ISI:000087796700007	en
dc.identifier.volume	55	en
dc.identifier.issue	6	en
dc.identifier.spage	322	en
dc.identifier.epage	325	en