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1、JournalofFoodEngineering100(2010)496–503ContentslistsavailableatScienceDirectJournalofFoodEngineeringjournalhomepage:www.elsevier.com/locate/jfoodengAdjustmentofvatmilktreatmenttooptimizewheyproteintransferintosemi-hardcheese:Acasestudyaba,*baCoraChromik,ClaudiaPartschefeld,DorisJaros,ThomasHenle
2、,HaraldRohmaInstituteofFoodTechnologyandBioprocessEngineering,TechnischeUniversitätDresden,01069Dresden,GermanybInstituteofFoodChemistry,TechnischeUniversitätDresden,01069Dresden,GermanyarticleinfoabstractArticlehistory:Theinfluenceofheattreatmentcombinedwithmicrofiltrationontheproteintransferfromm
3、ilktoReceived3March2010cheesewasinvestigated.Small-scalelaboratorycheese-makingexperiments(10Lvat)showedthat,uponReceivedinrevisedform19April2010adjustingcoagulantandCaCl2addition,curd-makingwaspossibleaslongasb-lactoglobulindenatur-Accepted20April2010ationwasbelow40%.Itwasalsopossibletocompensat
4、ethenegativeeffectofheatingonrennetgelfor-Availableonline15May2010mationbyproteinenrichmentthroughmicrofiltration.Dependingonheattreatmentintensity,theproteinyieldincurdincreasedtoapproximately6%.UsingGoudacheesetechnology,pilot-scaleexperi-Keywords:ments(500Lvat)showedthat,dependingonheattreatmen
5、tintensity(upto85°C/60s)andconcentra-Cheesetion(uptoaconcentrationfactor2.0),itwaspossibletoreducetheamountofproteinwhichislostinYieldMicrofiltrationpermeateandwheyby15–30%.DrymatterandcrudeproteinofcheesesweresignificantlyaffectedbyWheyproteinheattreatmentandmicrofiltrationofmilk,andproteolysisduri
6、ngmaturationwasdelayed.DenaturationÓ2010ElsevierLtd.Allrightsreserved.1.Introductionwhichremaininthecurdincreaseyieldbutdoalsohaveanegativeimpactonsyneresisifaddedatanexcessiveamount.Furthermore,Inconventionalcheese-makingtheactionofclottingenzymestheseaggregatescanbeusefultoimprovethequalityoffa
7、t-re-onmilkresultsinthedestabilizationofthecaseinmicelles.Theducedcheeses(e.g.,Lobato-Callerosetal.,1999;Romeihetal.,lossofrepulsionforcesleadstotheformationofathree-dimen-2002;Zalazaretal.,2002).Anotherpossibilityisto
