Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/7892
Title: Utilization of whey protein concentrate in processed cheese spread
Authors: Pinto, Suneeta
Rathour, A K
Prajapati, J P
Jana, A H
Solanky, M J
Keywords: Whey protein concentrate
Cheddar cheese
Cheese spread
Buffalo skim milk
Dairy food product
Issue Date: Oct-2007
Publisher: CSIR
Series/Report no.: Int. cl.8A23C 1/00, A23C 19/06, A23C 19/09, A23C 19/097
Abstract: Blends of cheddar cheese comprising of 66% of 2-3 months old and 34% of 4-5 months old cheddar cheese were used to prepare processed cheese spread. Cheese solids were partially replaced by whey protein concentrate (WPC) (38.00 per cent protein) solids at different levels, viz. 1.5, 3.0 and 4.5 per cent. Incorporation of WPC resulted in a significant improvement in body and texture score of spread particularly at 3.0 and 4.5% level. However, addition of WPC at higher levels imparted a milder flavour to the product. Processed cheese spread with good melt ability, desired characteristics with improved spread ability can be prepared by using dried WPC at levels up to 4.5% of cheese solids.
Description: 398-401
URI: http://hdl.handle.net/123456789/7892
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.6(5) [September-October 2007]

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