Impact of whey proteins in Cheddar cheese to enhance the functionality

Abstract

Whey protein were added in the form of whey solids (WS) and whey protein concentrate (WPC) each @ 1% (WS1, WP1) and 3% (WS3, WP3)level of fresh milled cheese whose ripening characteristics were studied. Maximum yield and minimum moisture losses were observed in WS 3, whereas control cheese showed maximum moisture loss during ripening. pH of the cheeses decreased throughout the ripening period. All the experimental cheeses showed significantly higher increase in titratable acidity than control during ripening and the increase was maximum in WS 3. Free fatty acid content in all the cheeses was significantly higher than in control cheese. Tyrosine content during ripening showed maximum increase in WS 3 followed by WPC 3 and minimum in control cheese. Electrophoretic study revealed a considerable breakdown of α-casein in cheeses incorporated with whey protein during ripening and the extent of breakdown was more in 3% level compared to 1%. Hardness of all cheese types except in control was found to increase towards the end of ripening. Springiness and cohesiveness decreased throughout the ripening time irrespective of cheese types. Sensory evaluation showed that addition of WS resulted in deterioration of sensory quality of cheese while addition of WPC improved the sensory attributes during ripening.