Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems
CJ Gamlath, TSH Leong, M Ashokkumar, GJO Martin
Food Hydrocolloids | Elsevier | Published : 2020
Native whey proteins (WP) are expulsed from cheese coagulation during syneresis. Although incorporating denatured WP aggregates into cheese gels has been previously proposed to improve the overall cheese yield, the effects of WP aggregate properties on gelation kinetics and protein retention are not yet fully understood. In this study, heat and power ultrasound were used to produce denatured whey protein aggregates with a wide range of sizes. The effects of size and hydrophobicity differences in WP aggregates produced by heat and heat coupled with ultrasound were investigated in relation to the kinetics of rennet gelation and protein retention in model non-fat cheddar cheeses. Rheological me..View full abstract
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Awarded by Australian Research Council
Authors are grateful for the support received from Ms. Masooma Munir during cheese trials and for Biological Optical Microscopy Platform (BOMP), The University of Melbourne for the support provided for using the Confocal Laser Scanning Microscope. This research was supported under Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme (project number IH120100005). The ARC Dairy Innovation Hub is a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd.