期刊
FOODS
卷 9, 期 8, 页码 -出版社
MDPI
DOI: 10.3390/foods9081020
关键词
whey; buttermilk; second cheese whey; ultrafiltration; reduced-fat cheese
资金
- Ministry of Agriculture and Rural Development
- European Agricultural Fund for Rural Development (EAFRD), through the partnership agreement Portugal 2020-PDR [PDR2020-101-030768]
- European Agricultural Fund for Rural Development (EAFRD), through the Portuguese Foundation for Science and Technology (FCT) [UID/AMB/00681/2019]
- Fundação para a Ciência e a Tecnologia [UID/AMB/00681/2019] Funding Source: FCT
In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional full-fat (FF) cheeses (45% fat, dry basis (db)) and RF cheeses (20-30% fat, db) were compared to RF cheeses produced with the incorporation of 5% concentrated whey (RF + CW), buttermilk (RF + CB) or sheep second cheese whey (RF + CS). Protein-to-fat ratios were lower than 1 in the FF cheeses, while RF cheeses ranged from 1.8 to 2.8. The tested by-products performed differently when added to the milk used for cheese production. The FF cheese showed a more pronounced yellow colour after 60 and 90 days of ripening, indicating that fat plays an important role regarding this parameter. As far as the texture parameters are concerned, after 60 days of ripening, RF cheeses with buttermilk presented similar results to FF cheeses for hardness (5.0-7.5 N) and chewiness (ca.400). These were lower than the ones recorded for RF cheeses with added UF concentrated whey (RF + CW) and second cheese whey (RF + CS), which presented lower adhesiveness values. RF cheeses with 5% incorporation of buttermilk concentrated by UF presented the best results concerning both texture and sensory evaluation.
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