期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 56, 期 6, 页码 2853-2863出版社
WILEY
DOI: 10.1111/ijfs.14922
关键词
Acid whey; curd cheese; indigenous Lactococcus lactis; lipid quality indices; proteolysis; sensory properties
资金
- European Regional Development Fund [01.2.2-LMT-K-718-01-0032]
Consumer interest in a healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand for bio-functional and sustainable dairy foods. The supplementation of curd cheese with thermo-coagulated acid whey protein (TAWP) resulted in improved moisture content, lipid quality, flavor enhancement, and decreased yeast and mould counts in the cheese samples. However, further improvement is needed in the body and texture parameters of the modified cheese samples.
Consumer interest in a healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand for bio-functional and sustainable dairy foods. Supplementation of curd cheese with thermo-coagulated acid whey protein (TAWP) led to 8-10% higher contents of moisture, 23-31% of lactose, 12-13% of unsaturated, 5-6% of monounsaturated, 63% of polyunsaturated, and 3-4% of long-chain fatty acids. Lipid quality indices - TI, AI, h/H, and Omega 6/3 among others, were also significantly better than those of control cheese. The addition of indigenous Lactococcus lactis strain enhanced the flavour of cheese samples, decreased the counts of yeast and mould up to 1 log cfu g(-1) after 10 days of storage. The replacement of curd with TAWP resulted in novel cheese with overall sensory perception above 77 points and added nutritional and functional value, however, body and texture parameters of modified cheese samples require an improvement.
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