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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
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Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.6 [2007] >
NPR Vol.6(5) [September-October 2007] >
| 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 |
| IPC Code: | Int. cl.8—A23C 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. |
| Page(s): | 398-401 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.6(5) [September-October 2007]
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