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Información tecnológica

versão On-line ISSN 0718-0764

Resumo

ACEVEDO, Diofanor; JAIMES, José D.C  e  ESPITIA, Carmen R. Effect of the Addition of Whey to Kneaded Coastal Cheese. Inf. tecnol. [online]. 2015, vol.26, n.2, pp.11-16. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000200003.

The effect of whey on the physicochemical characteristics and texture kneading coastal cheese was evaluated. Four formulations with three replicates were performed. All formulations had fixed the fat amount (MG) with 3.2%, and the content of whey (LS) was varied. Formulation 1: 3.2% Fat Milk (Control); Formulation 2: Milk 3.2% MG + 2% LS; Formulation 3: Milk 3.2% MG + 4% LS; Formulation 4: milk 3.2% + 6% LS. Physicochemical tests were performed for milk and cheese, and texture profile analysis (TPA) for cheese. The results show that the addition of concentrated cheese whey proteins results in increased yield. The addition of whey affects the textural characteristics of the cheese. The hardness of the cheese, and thus the chewiness decreased as the addition of whey increased. Also, adhesiveness, cohesiveness and elasticity increased with the addition of whey.

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