Hammam Ahmed R A, Kapoor Rohit, Salunke Prafulla, Metzger Lloyd E
Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
National Dairy Council, Rosemont, IL 60018, USA.
Foods. 2021 Dec 23;11(1):24. doi: 10.3390/foods11010024.
Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making. Feta-type cheese is a brined soft cheese with a salty taste and acid flavor. We theorize that Feta-type cheese can be produced from MCC instead of milk, which can improve the efficiency of manufacture and allow for the removal of whey proteins before manufacturing Feta-type cheese. The objectives of this study were to develop a process of producing Feta-type cheese from MCC and to determine the optimum protein content in MCC to make Feta-type cheese. MCC solutions with 3% (MCC-3), 6% (MCC-6), and 9% (MCC-9) protein were prepared and standardized by mixing water, MCC powder, milk permeate, and cream to produce a solution with 14.7% total solids (TS) and 3.3% fat. Thermophilic cultures were added at a rate of 0.4% to MCC solutions and incubated at 35 °C for 3 h to get a pH of 6.1. Subsequently, calcium chloride and rennet were added to set the curd in 20 min at 35 °C. The curd was then cut into cubes, drained for 20 h followed by brining in 23% sodium chloride solutions for 24 h. Compositional analysis of MCC solutions and cheese was carried out. The yield, color, textural, and rheological measurements of Feta-type cheese were evaluated. Feta-type cheese was also made from whole milk as a control. This experiment was repeated three times. The yield and adjusted yield of Feta-type cheese increased from 19.0 to 54.8 and 21.4 to 56.5, respectively, with increasing the protein content in MCC from 3% to 9%. However, increasing the protein content in MCC did not show significant differences in the hardness (9.2-9.7 kg) of Feta-type cheese. The color of Feta-type cheese was less white with increasing the protein content in MCC. While the yellowish and greenish colors were high in Feta-type cheese made from MCC with 3% and 6% protein, no visible differences were found in the overall cheese color. The rheological characteristics were improved in Feta-type cheese made from MCC with 6% protein. We conclude that MCC with different levels of protein can be utilized in the manufacture of Feta-type cheese.
胶束酪蛋白浓缩物（MCC）是一种高蛋白成分（通过脱脂牛奶微滤获得），与脱脂牛奶相比，其酪蛋白占总蛋白（TP）的百分比更高。它可用作奶酪制作的原料。菲达型奶酪是一种腌制软奶酪，具有咸味和酸味。我们推测可以用MCC代替牛奶来生产菲达型奶酪，这可以提高生产效率，并在生产菲达型奶酪之前去除乳清蛋白。本研究的目的是开发一种用MCC生产菲达型奶酪的工艺，并确定用于制作菲达型奶酪的MCC中的最佳蛋白质含量。制备了蛋白质含量分别为3%（MCC - 3）、6%（MCC - 6）和9%（MCC - 9）的MCC溶液，并通过混合水、MCC粉末、牛奶渗透物和奶油进行标准化，以制备总固形物（TS）含量为14.7%、脂肪含量为3.3%的溶液。以0.4%的比例向MCC溶液中添加嗜热培养物，并在35℃下孵育3小时，使pH值达到6.1。随后，添加氯化钙和凝乳酶，在35℃下20分钟内使凝乳凝固。然后将凝乳切成小块，沥干20小时，接着在23%的氯化钠溶液中腌制24小时。对MCC溶液和奶酪进行了成分分析。对菲达型奶酪的产量、颜色、质地和流变学特性进行了评估。也用全脂牛奶制作了菲达型奶酪作为对照。本实验重复进行了三次。随着MCC中蛋白质含量从3%增加到9%，菲达型奶酪的产量和调整后的产量分别从19.0增加到54.8和从21.4增加到56.5。然而，MCC中蛋白质含量的增加在菲达型奶酪的硬度（9.2 - 9.7千克）方面没有显示出显著差异。随着MCC中蛋白质含量的增加，菲达型奶酪的颜色变白程度降低。虽然由蛋白质含量为3%和6%的MCC制成的菲达型奶酪中黄色和绿色较高，但在整体奶酪颜色上未发现明显差异。由蛋白质含量为6%的MCC制成的菲达型奶酪的流变学特性得到了改善。我们得出结论，不同蛋白质水平的MCC可用于菲达型奶酪的生产。
Zotero 插件
