2010•Zhongguo rupin gongyeRequires access
Effect of hydrolysis whey protein on quality of low-fat Mozzarella cheese.
Yiwen Xu, Huiping Liu, Yanxia Li
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Abstract
This paper focused mainly on the study of the effect of hydrolysis whey protein on characters of low-fat cheeses,which were prepareted by standardized milk added with homemade fat replacer.Cheeses were manufactured by new technology insteading of the traditional method-salting.We determined the optimal addition of hydrolysis whey protein by measuring the characters of cheeses.Results showed that: the optimal addition of fat replacer was 1.5%.Comparised with the full-fat cheese,low-fat cheeses had worse sensory evaluation and compact structure,but they satisfied the needs of people's health,at the same time,hydrolysis whey protein increased the L-value and lowered the b-value of cheeses.