A New Whey Cheese Analogue Made from Whey Protein Concentrate and Vegetable Fat with 15% Olive Oil
Journal Title: Journal of Nutritional Medicine and Diet Care - Year 2016, Vol 2, Issue 2
Abstract
In this study a whey cheese analogue was made using as basic ingredients whey protein concentrate 65 and vegetable fat with 15% olive oil. The product was enriched with thyme leaves, film packed and then subjected to heat treatment. The overall characteristics of the product were investigated during 25 days storage at 4°C and compared with those of traditional whey cheese. The whey cheese analogue had a lower microflora than traditional whey cheese, a smaller percentage of saturated and a greater percentage of mono- and poly-saturated fatty acids and remained organoleptically and texturally acceptable after 25 days storage at 4°C whereas traditional whey cheese deteriorated. The whey cheese analogue was characterized as a new whey cheese easy to produce with improved health enhancing properties, acceptable textural characteristics, rich aroma profile and extended shelf-life.
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- EP ID EP354020
- DOI 10.23937/2572-3278.1510017
- Views 105
- Downloads 0
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