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...
Main Authors: | , |
---|---|
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 |
id |
doaj-9198d3494ea04f9583ee277508d0ec23 |
---|---|
record_format |
Article |
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 |
work_keys_str_mv |
AT azharibrahimshaker effectoffortifyingbywheyproteinandproioticbacteriaonpropertiesofsoftcheeseduringcoldstorage1effectofpowderedandcurdwheyoncoagulationtimeandcurdtension AT riyadhmohammedsaleem effectoffortifyingbywheyproteinandproioticbacteriaonpropertiesofsoftcheeseduringcoldstorage1effectofpowderedandcurdwheyoncoagulationtimeandcurdtension |
_version_ |
1724572460498550784 |