A method for producing cheese using heat treated milk and a protein hydrolysate
A technology of protein hydrolyzate and hydrolyzate, applied in application, milk preservation, cheese substitute, etc., can solve the problem of increasing cheese yield
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Embodiment 1
[0080] Example 1 Whey protein hydrolysis
[0081] Whey protein (Bipro, from Davisco) was dissolved in water (10% w / w) and adjusted to the appropriate pH using HCl or NaOH. The pH is chosen according to the protease used. The protein solution was treated with protease at 60°C for 4 hours without pH control. Add 5% v / w of each protease based on protein (eg, 5 mL of protease solution per 100 g of protein). Where two proteases were used, both were based on protein plus 5% w / v. In both cases, after adding the first protease (Alcalase or Collupuline) and incubating at 60°C for 2.5 hours, PSE was added as the second protease, followed by an additional 1.5 hours of incubation. education. The protease was subsequently inactivated by heat treatment (85°C, 10 minutes). The pH was then adjusted to 5.0 using NaOH or HCl. Soluble and insoluble protein material was separated by centrifugation and the supernatant was vacuum dried (4 hours, 60°C). The dried protein was ground into a f...
Embodiment 2
[0085] Example 2 Effect of whey protein hydrolyzate on coagulation of hyperthermic milk
[0086]Low heat skim milk was prepared by dissolving 11 grams of milk powder (Nilac, NIZO food research) in 100 grams of distilled water with gentle stirring. The milk was heated at 80°C for 10 minutes and cooled to 31°C. Unheated milk was used as reference. Milk samples were transferred to the Formagraph. Whey protein hydrolyzate (10%, protein based: 10 g whey protein hydrolyzate per 100 g milk protein) was added and milk coagulation was initiated by adding coagulant (0.08 IMCU per ml, Maxiren, from DSM). The clumping time (r) and curd strength (k20) were determined. The results are shown in Table 2 for various hydrolysates.
[0087] Proteases for Whey Hydrolysis
r(mm)
k20(mm)
Protease Free, Unheated Milk, No Added Whey Protein
15
38
Protease Free, High Heat Milk, No Whey Protein Added
25
140
Alcalase TM (subtilisin)
...
Embodiment 3
[0090] Example 3 Dose-dependent effect of whey protein hydrolyzate on the gelling characteristics of heated milk Reliance
[0091] Hyperheated milk was clotted as described in Example 2 using various doses of collupuline digested whey protein hydrolyzate. Experimental conditions and controls are as described in Example 2. The results are shown in Table 3.
[0092] % of Hydrolyzate (Based on Protein)
r(mm)
k20(mm)
Milk, unheated, not added hydrolysates
15
38
[0093] High-heated milk, without hydrolyzate
25
140
2％
20
115
5％
16
105
10％
10
80
[0094] Table 3: Dose dependence of the effect of collupuline digested whey protein hydrolyzate on the milk clumping characteristics of hyperheated milk. 1 mm corresponds to 30 seconds.
[0095] The results showed that increasing doses of whey protein hydrolyzate resulted in improved r-value...
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