Effet de l'incorporation des protéines du lactosérum dénaturées et microparticulées dans le Cheddar jeune

Abstract

Two whey protein concentrates (WPC) heat-denatured at pH 4.2 (WPC 4.2) and at pH 6.7 (WPC 6.7) and microparticulated were used for the production of Cheddar cheese. Three micro-productions of Cheddar were made in triplicate: one with a control milk and the other two with milks in which the WPC 4.2 and WPC 6.7 ingredients were respectively added. The total amount of proteins was increased by 0.5 kg/100 kg of milk (0.5%). The experimental cheeses had a significant higher yield, i.e., 4.3% with WPC 4.2 and 5.2% with WPC 6.7, than the control cheese, at a 37% constant moisture. Cheeses manufactured under these procedures were lower in fat and had a higher moisture content than the control cheese. Electronic microscopy shows that the control cheese had a more compact structure than the experimental cheeses. © Inra/Elsevier, Paris.