EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSION

Whey protein was used in the manufacture of soft cheese to compensate the fat flavor. The effect of whey powder or its precipitated proteins on coagulation time and curd tension. In first stage, whey powder was added at 1, 2, 3 and 4 % to the milk directly and heated at 90°c for 1 minute to precipit...

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Main Authors: Azhar Ibrahim shaker, Riyadh Mohammed Saleem
Format: Article
Language:Arabic
Published: College of Agriculture 2013-09-01
Series:Mesopotamia Journal of Agriculture
Subjects:
Online Access:https://magrj.mosuljournals.com/article_80312_f82dcf8bfcc7120f1f65db74067504cd.pdf
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spelling doaj-9198d3494ea04f9583ee277508d0ec232020-11-25T03:31:17ZaraCollege of AgricultureMesopotamia Journal of Agriculture1815-316X2224-97962013-09-0141315716110.33899/magrj.2013.8031280312EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSIONAzhar Ibrahim shakerRiyadh Mohammed SaleemWhey protein was used in the manufacture of soft cheese to compensate the fat flavor. The effect of whey powder or its precipitated proteins on coagulation time and curd tension. In first stage, whey powder was added at 1, 2, 3 and 4 % to the milk directly and heated at 90°c for 1 minute to precipitate whey protein. In the second stage, whey proteins were precipitated by acid and heating then added to pasteurized milk at 2, 4 and 6 %. Results showed that heating the milk had increased the coagulation time, while adding whey powder had reduced it according to the added percentages, but no as well as raw milk. Adding whey curd (proteins) resulted in increasing the coagulation time compared with raw and pasteurized milk samples. Nevertheless, the curd tension was reduced with the addition of whey powder and whey proteins with no significant effects were noticed among treatments.https://magrj.mosuljournals.com/article_80312_f82dcf8bfcc7120f1f65db74067504cd.pdfwhey proteinssoft cheesecoagulation timecurd tension
collection DOAJ
language Arabic
format Article
sources DOAJ
author Azhar Ibrahim shaker
Riyadh Mohammed Saleem
spellingShingle Azhar Ibrahim shaker
Riyadh Mohammed Saleem
EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSION
Mesopotamia Journal of Agriculture
whey proteins
soft cheese
coagulation time
curd tension
author_facet Azhar Ibrahim shaker
Riyadh Mohammed Saleem
author_sort Azhar Ibrahim shaker
title EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSION
title_short EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSION
title_full EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSION
title_fullStr EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSION
title_full_unstemmed EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CURD TENSION
title_sort effect of fortifying by whey protein and proiotic bacteria on properties of soft cheese during cold storage 1- effect of powdered and curd whey on coagulation time and curd tension
publisher College of Agriculture
series Mesopotamia Journal of Agriculture
issn 1815-316X
2224-9796
publishDate 2013-09-01
description Whey protein was used in the manufacture of soft cheese to compensate the fat flavor. The effect of whey powder or its precipitated proteins on coagulation time and curd tension. In first stage, whey powder was added at 1, 2, 3 and 4 % to the milk directly and heated at 90°c for 1 minute to precipitate whey protein. In the second stage, whey proteins were precipitated by acid and heating then added to pasteurized milk at 2, 4 and 6 %. Results showed that heating the milk had increased the coagulation time, while adding whey powder had reduced it according to the added percentages, but no as well as raw milk. Adding whey curd (proteins) resulted in increasing the coagulation time compared with raw and pasteurized milk samples. Nevertheless, the curd tension was reduced with the addition of whey powder and whey proteins with no significant effects were noticed among treatments.
topic whey proteins
soft cheese
coagulation time
curd tension
url https://magrj.mosuljournals.com/article_80312_f82dcf8bfcc7120f1f65db74067504cd.pdf
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AT riyadhmohammedsaleem effectoffortifyingbywheyproteinandproioticbacteriaonpropertiesofsoftcheeseduringcoldstorage1effectofpowderedandcurdwheyoncoagulationtimeandcurdtension
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