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2013•Journal of Dairy Science and TechnologyRequires access

Quality Evaluation of Whey Cheese Incorporated with Fish Protein Powder

Ya Wang

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Abstract

A whey cheese made from whey protein concentrates incorporated with fish protein powder(FPP) was evaluated. The effects of FPP concentrations including 0.4%, 0.8%, and 1.2% on the whey cheese properties were investigated by analyzing cheese yield, texture characteristics, and digestibility. The results of this study showed that the incorporation of FPP into whey cheese enhanced the yield, texture property and digestibility of whey cheese. Thus, addition of 1.2% FPP into whey cheese is useful to improve its quality.

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What this paper is about

A whey cheese made from whey protein concentrates incorporated with fish protein powder(FPP) was evaluated. The effects of FPP concentrations including 0.4%, 0.8%, and 1.2% on the whey cheese properties were investigated by analyzing cheese yield, texture characteristics, and digestibility. The results of this study showed that the incorporation of FPP into whey cheese enhanced the yield, texture property and digestibility of whey cheese. Thus, addition of 1.2% FPP into whey cheese is useful to improve its quality.

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Available abstract

A whey cheese made from whey protein concentrates incorporated with fish protein powder(FPP) was evaluated. The effects of FPP concentrations including 0.4%, 0.8%, and 1.2% on the whey cheese properties were investigated by analyzing cheese yield, texture characteristics, and digestibility. The results of this study showed that the incorporation of FPP into whey cheese enhanced the yield, texture property and digestibility of whey cheese. Thus, addition of 1.2% FPP into whey cheese is useful to improve its quality.

Key concepts: Food science, Whey protein, Texture (cosmology), Chemistry, Farmer cheese, Yield (engineering), Fish <Actinopterygii>, Cheesemaking

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