Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations

The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and 6 % level and evaluated for nutritional, structura...

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Bibliographic Details
Published in:Journal of food science and technology 2016-09, Vol.53 (9), p.3566-3573
Main Authors: Jeewanthi, Renda Kankanamge Chaturika, Lee, Na-Kyoung, Mok, Bo-Ram, Yoon, Yoh Chang, Paik, Hyun-Dong
Format: Article
Language:English
Subjects:
Analysis
Cheese
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Comparative analysis
Dairy products
Enzymes
Food
Food fortification
Food Science
Hydrolysis
Lactose
Milk
Nutrition
Original
Original Article
Peptides
Proteins
Rheology
Studies
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Summary:The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and 6 % level and evaluated for nutritional, structural, and functional properties during 28 days storage at 4 °C. Whey protein hydrolysates (WPHs) incorporation increased protein, lactose, minerals, water-soluble-protein, non-protein-nitrogen. Mozzarella incorporated with WPHs hydrolyzed for 3 h had higher fat contents, favorable meltability and lower browning effect, stretchability, brittleness, springiness, and cohesiveness compared to mozzarella fortified with WPHs hydrolyzed for 1 h. The incorporation of hydrolyzed WPCs significantly influenced rheological and functional characteristics of mozzarella cheese. The cheeses made with hydrolyzed WPCs showed fewer changes in whiteness than control during storage. It was observed that both extent of hydrolysis and levels of WPHs incorporation had significant effect on the characteristics of mozzarella cheeses.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-016-2336-3