El-Metwally Raid Ibrahem, El-Menawy Reham Kamal, Ismail Magdy Mohamed
Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.
J Food Sci Technol. 2023 Feb;60(2):590-599. doi: 10.1007/s13197-022-05643-6. Epub 2022 Dec 7.
In this study, the denatured whey protein paste (DWPP) was used to improve the texture characterizations of Gouda cheese. Five treatments of cheese were manufactured by adding 0, 1, 2, 3 and 4% of DWPP to cheese curd. Fortification of Gouda cheese with DWPP increased values of moisture, salt in moisture, water-soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen whereas decreased values of density and free oil. The cheese contained DWPP was lighter and more yellowish compared to the control. The cheese samples contained 1 and 2% DWPP exhibited a significant increase in hardness, cohesiveness, springiness, gumminess and chewiness values while, the cheese samples that contained 3 and 4% DWPP exhibited a significant decrease. Adding DWPP to cheese lowered saturated fatty acids and raised unsaturated fatty acid (USFA) values which partially caused a lowering in cheese hardness at high levels of DWPP because of the low melting points of USFA. Based on these results, supplementation of Gouda cheese with 1 or 2% DWPP improved the texture properties.
在本研究中，变性乳清蛋白粉（DWPP）被用于改善高达干酪的质地特性。通过向凝乳中添加0%、1%、2%、3%和4%的DWPP制备了五种干酪处理组。用DWPP强化高达干酪会增加水分、水分中的盐分、水溶性氮/总氮和非蛋白氮/总氮的值，而降低密度和游离脂肪的值。与对照组相比，含有DWPP的干酪更轻且颜色更黄。含有1%和2% DWPP的干酪样品的硬度、内聚性、弹性、胶黏性和咀嚼性值显著增加，而含有3%和4% DWPP的干酪样品则显著降低。向干酪中添加DWPP会降低饱和脂肪酸含量并提高不饱和脂肪酸（USFA）值，这在一定程度上导致了在DWPP含量较高时干酪硬度降低，因为USFA的熔点较低。基于这些结果，用1%或2%的DWPP补充高达干酪可改善其质地特性。
