Whey protein cheese and a method for making the same
By adjusting the pH of whey with citric acid and heating and stirring, whey protein cheese was prepared, solving the problem of insufficient water retention in whey protein cheese, improving the product's texture and nutrition, and meeting consumers' demand for healthy products.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- ZHEJIANG INM FOOD CO LTD
- Filing Date
- 2023-12-21
- Publication Date
- 2026-07-07
Smart Images
Figure BDA0004621416590000071 
Figure BDA0004621416590000081
Abstract
Description
Technical Field
[0001] This application relates to the field of dairy products, and in particular to a whey protein cheese and a method for preparing the same. Background Technology
[0002] Whey protein cheese refers to a protein product extracted from the whey portion of milk, primarily formed by the coagulation of whey protein. Whey contains high-quality functional components, mainly including β-lactoglobulin, α-lactalbumin, bovine serum albumin, lactoferrin, immunoglobulins, lactoperoxidase, glycomacropeptide, lactose, and minerals, giving it excellent nutritional value.
[0003] Good water-holding capacity is one of the key factors affecting the texture and flavor of whey cheese. Currently, whey cheese on the market usually requires the use of other food additives to improve its water-holding capacity. As people pay more and more attention to healthy eating, more transparent and simpler product formulas and natural ingredients are more likely to win the favor of consumers. Summary of the Invention
[0004] This application provides a whey protein cheese and its preparation method. The obtained whey cheese has good water retention properties while using natural and simple raw materials.
[0005] In a first aspect, this application provides a whey protein cheese, which adopts the following technical solution:
[0006] A whey protein cheese, comprising, by weight, the following ingredients:
[0007] Whey 98-99.5 parts;
[0008] Acid adjuster 0.5-2 parts;
[0009] The whey has a pH of 5.0-5.4 after acidification.
[0010] By employing the above technical solutions, the prepared whey cheese has a delicate texture, a pronounced cheese aroma, a smooth and refreshing taste, and a sweet flavor. Product labels are also cleaner, and less nutrition is lost from the whey.
[0011] Optionally, the acidifier includes one or more combinations of citric acid, malic acid, tartaric acid, and lactic acid.
[0012] By adopting the above technical solution, the above-mentioned acid-adjusting reagents are natural acidity regulators that can play a role in flavoring, preservation, and anti-oxidation, as well as maintaining the product's shape. Moreover, these acid-adjusting reagents are readily available and reasonably priced.
[0013] Optionally, the acidifier is citric acid.
[0014] By adopting the above technical solution, citric acid can coagulate whey protein in an acidic and hot environment. The resulting whey protein cheese exhibits superior texture, flavor, taste, and water-holding capacity compared to other acidifying agents. Experimental results demonstrate that citric acid offers significant advantages over other acidifying agents.
[0015] Optionally, the whey is derived from the discharge during the production of hard cheese.
[0016] By adopting the above technical solutions, the by-products of hard cheese production can be fully utilized, the nutritional value of whey can be maximized, and resource waste and environmental pollution can be reduced.
[0017] On the other hand, this application provides a method for preparing whey protein cheese, which adopts the following technical solution:
[0018] A method for preparing whey protein cheese includes the following steps:
[0019] S1, whey collection: collecting the whey discharged during the production of hard cheese;
[0020] S2, filtration and sterilization;
[0021] S3, heating and stirring: Heat the whey to 80-95℃ and stir for 5-20 seconds;
[0022] S4, Acidification: Add acidifier and stir until the pH is 5.0-5.4;
[0023] S5, stand: Maintain temperature at 80-95℃, stand for 5-15 minutes, stop heating and continue to stand for 5-15 minutes;
[0024] S6, Product Collection: Remove the top layer of whey protein cheese and filter it through an 80-100 mesh filter cloth; pour the remaining whey protein cheese directly through a 100-120 mesh filter cloth for filtration.
[0025] S7: Packaging: Filter whey protein cheese at room temperature for 30-120 minutes, collect and bottle after filtration.
[0026] By adopting the above technical solution, whey protein dispersed in whey can be precipitated out, resulting in whey protein cheese with a sweet taste, a cheese flavor, and a small amount of whey precipitate.
[0027] Optionally, whey with a pH of 6.1–6.4 is collected in S1.
[0028] By adopting the above technical solution, the whey protein cheese made from the collected whey is fine and not loose, and does not easily dissolve in whey.
[0029] Optional, S2, filtration and sterilization: after the whey passes through a 60-80 mesh filter cloth, it is pasteurized, and then passed through a 60-80 mesh filter cloth again.
[0030] By adopting the above technical solution and using pasteurization, the loss of nutrients in whey is minimized, the flavor is pure, and the safety is high. Most of the cheese curd particles and other impurities are removed by 60-80 mesh filtration.
[0031] Optionally, the acidifier in S4 is citric acid with a concentration of 5-10 wt%.
[0032] By adopting the above technical solution, citric acid of appropriate concentration is added, avoiding local over-acidity during addition.
[0033] Optionally, the acid adjustment time in S4 should not exceed 30 minutes.
[0034] In summary, this application includes at least one of the following beneficial technical effects:
[0035] 1. The prepared whey cheese has a delicate texture, a pronounced cheese flavor, a smooth and refreshing taste, and a sweetness. Product labels are cleaner, and there is less nutrient loss from the whey. The process allows for the precipitation of whey protein dispersed in the whey, resulting in a whey protein cheese with minimal whey separation.
[0036] 2. Citric acid enables whey protein to coagulate in an acidic and hot environment, resulting in whey protein cheese that exhibits superior texture, flavor, taste, and water-holding capacity compared to other acidifying agents. Experimental results demonstrate that citric acid offers significant advantages over other acidifying agents. Detailed Implementation
[0037] Example
[0038] Example 1
[0039] This embodiment discloses a method for preparing whey protein cheese, including the following steps:
[0040] S1, whey collection: Collect 99.5 kg of whey with a pH of 6.3. The whey is derived from the discharge during the production of hard cheese.
[0041] S2, Filtration and sterilization: Filter the whey through a 60-mesh filter cloth, pasteurize for 10 minutes at a sterilization temperature of 85℃, and then filter it again through a 60-mesh filter cloth after sterilization.
[0042] S3, heating and stirring: Heat the whey to 85°C and then stir for 5 seconds;
[0043] S4, acid adjustment: Add 0.5 kg of 10 wt% citric acid at once to adjust the acidity, stir for 5 seconds and measure the pH of the whey solution to be 5.0. If the pH value does not meet the standard, add a small amount of citric acid dropwise until the pH value meets the standard.
[0044] S5, stand: Maintain temperature at 85℃, stand for 10 minutes, stop heating and continue to stand for 10 minutes;
[0045] S6, Product Collection: Remove the top layer of whey protein cheese using a 40-mesh strainer and filter it through an 80-mesh filter cloth; pour the remaining whey protein cheese in the container directly into a 100-mesh filter cloth for filtration.
[0046] S7: Packaging: The collected whey protein cheese is filtered at room temperature for 60 minutes, and then collected and canned to obtain whey protein cheese.
[0047] The method for making hard cheese is described in the book *New Cheese Food Processing Technology* by Li Xiaodong et al. (2020). Beijing: Science Press.
[0048] Example 2
[0049] This embodiment discloses a method for preparing whey protein cheese, including the following steps:
[0050] S1, whey collection: 99.5 kg of whey with a pH of 6.3 was collected. The whey was derived from the discharge during the production of hard cheese.
[0051] S2, Filtration and sterilization: Filter the whey through a 60-mesh filter cloth, pasteurize for 10 minutes at a sterilization temperature of 85℃, and then filter it again through a 60-mesh filter cloth after sterilization.
[0052] S3, heating and stirring: Heat the whey to 85°C and then stir for 5 seconds;
[0053] S4, acid adjustment: Add 0.5 kg of 10 wt% citric acid at once to adjust the acidity, stir for 5 seconds and measure the pH of the whey solution to be 5.2. If the pH value does not meet the standard, add a small amount of citric acid dropwise until the pH value meets the standard.
[0054] S5, stand: Maintain temperature at 85℃, stand for 10 minutes, stop heating and continue to stand for 10 minutes;
[0055] S6, Product Collection: Remove the top layer of whey protein cheese using a 40-mesh strainer and filter it through an 80-mesh filter cloth; pour the remaining whey protein cheese in the container directly into a 100-mesh filter cloth for filtration.
[0056] S7: Packaging: The collected whey protein cheese is filtered at room temperature for 60 minutes, and then collected and canned to obtain whey protein cheese.
[0057] The method for making hard cheese is described in the book *New Cheese Food Processing Technology* by Li Xiaodong et al. (2020). Beijing: Science Press.
[0058] Example 3
[0059] This embodiment discloses a method for preparing whey protein cheese, including the following steps:
[0060] S1, whey collection: Collect 99.5 kg of whey with a pH of 6.3. The whey is derived from the discharge during the production of hard cheese.
[0061] S2, Filtration and sterilization: Filter the whey through a 60-mesh filter cloth, pasteurize for 10 minutes at a sterilization temperature of 85℃, and then filter it again through a 60-mesh filter cloth after sterilization.
[0062] S3, heating and stirring: Heat the whey to 85°C and then stir for 5 seconds;
[0063] S4, acid adjustment: Add 0.4 kg of 10 wt% citric acid at once to adjust the acidity, stir for 5 seconds and measure the pH of the whey solution to be 5.4. If the pH value does not meet the standard, add a small amount of citric acid dropwise until the pH value meets the standard.
[0064] S5, stand: Maintain temperature at 85℃, stand for 10 minutes, stop heating and continue to stand for 10 minutes;
[0065] S6, Product Collection: Remove the top layer of whey protein cheese using a 40-mesh strainer and filter it through an 80-mesh filter cloth; pour the remaining whey protein cheese in the container directly into a 100-mesh filter cloth for filtration.
[0066] S7: Packaging: The collected whey protein cheese is filtered at room temperature for 60 minutes, and then collected and canned to obtain whey protein cheese.
[0067] The method for making hard cheese is described in the book *New Cheese Food Processing Technology* by Li Xiaodong et al. (2020). Beijing: Science Press.
[0068] Example 4
[0069] This embodiment discloses a method for preparing whey protein cheese, including the following steps:
[0070] S1, whey collection: 99.4 kg of whey with a pH of 6.3 was collected. The whey was derived from the discharge during the production of hard cheese.
[0071] S2, Filtration and sterilization: Filter the whey through a 60-mesh filter cloth, pasteurize for 10 minutes at a sterilization temperature of 85℃, and then filter it again through a 60-mesh filter cloth after sterilization.
[0072] S3, heating and stirring: Heat the whey to 80°C and then stir for 5 seconds;
[0073] S4, acid adjustment: Add 0.6 kg of 10 wt% citric acid at once to adjust the acidity, stir for 5 seconds and measure the pH of the whey solution to be 5.0. If the pH value does not meet the standard, add a small amount of citric acid dropwise until the pH value meets the standard.
[0074] S5, stand: Maintain temperature at 80℃, stand for 10 minutes, stop heating and continue to stand for 10 minutes;
[0075] S6, Product Collection: Remove the top layer of whey protein cheese using a 40-mesh strainer and filter it through an 80-mesh filter cloth; pour the remaining whey protein cheese in the container directly into a 100-mesh filter cloth for filtration.
[0076] S7: Packaging: The collected whey protein cheese is filtered at room temperature for 60 minutes, and then collected and canned to obtain whey protein cheese.
[0077] The method for making hard cheese is described in the book *New Cheese Food Processing Technology* by Li Xiaodong et al. (2020). Beijing: Science Press.
[0078] Example 5
[0079] This embodiment discloses a method for preparing whey protein cheese, including the following steps:
[0080] S1, whey collection: 99.5 kg of whey with a pH of 6.3 was collected. The whey was derived from the discharge during the production of hard cheese.
[0081] S2, Filtration and sterilization: Filter the whey through a 60-mesh filter cloth, pasteurize for 10 minutes at a sterilization temperature of 85℃, and then filter it again through a 60-mesh filter cloth after sterilization.
[0082] S3, heating and stirring: Heat the whey to 95°C and then stir for 5 seconds.
[0083] S4, acid adjustment: Add 0.5 kg of 10 wt% citric acid at once to adjust the acidity, stir for 5 seconds and measure the pH of the whey solution to be 5.0. If the pH value does not meet the standard, add a small amount of citric acid dropwise until the pH value meets the standard.
[0084] S5, stand: Maintain temperature at 95℃, stand for 10 minutes, stop heating and continue to stand for 10 minutes;
[0085] S6, Product Collection: Remove the top layer of whey protein cheese using a 40-mesh strainer and filter it through an 80-mesh filter cloth; pour the remaining whey protein cheese in the container directly into a 100-mesh filter cloth for filtration.
[0086] S7: Packaging: The collected whey protein cheese is filtered at room temperature for 60 minutes, and then collected and canned to obtain whey protein cheese.
[0087] The method for making hard cheese is described in the book *New Cheese Food Processing Technology* by Li Xiaodong et al. (2020). Beijing: Science Press.
[0088] Example 6
[0089] This embodiment discloses a method for preparing whey protein cheese, including the following steps:
[0090] S1, whey collection: 99.5 kg of whey with a pH of 6.3 was collected. The whey was derived from the discharge during the production of hard cheese.
[0091] S2, Filtration and sterilization: Filter the whey through a 60-mesh filter cloth, pasteurize for 10 minutes at a sterilization temperature of 85℃, and then filter it again through a 60-mesh filter cloth after sterilization.
[0092] S3, heating and stirring: Heat the whey to 100°C and then stir for 5 seconds;
[0093] S4, acid adjustment: Add 0.5 kg of 10 wt% citric acid at once to adjust the acidity, stir for 5 seconds and measure the pH of the whey solution to be 5.0. If the pH value does not meet the standard, add a small amount of citric acid dropwise until the pH value meets the standard.
[0094] S5, stand: Maintain temperature at 100℃, stand for 10 minutes, stop heating and continue to stand for 10 minutes;
[0095] S6, Product Collection: Remove the top layer of whey protein cheese using a 40-mesh strainer and filter it through an 80-mesh filter cloth; pour the remaining whey protein cheese in the container directly into a 100-mesh filter cloth for filtration.
[0096] S7, Packaging: The collected whey protein cheese is filtered at room temperature for 60 minutes, and then collected and canned to obtain whey protein cheese.
[0097] The method for making hard cheese is described in the book *New Cheese Food Processing Technology* by Li Xiaodong et al. (2020). Beijing: Science Press.
[0098] Example 7
[0099] This embodiment discloses a method for preparing whey protein cheese, which differs from Embodiment 2 in that citric acid is replaced with malic acid.
[0100] Example 8
[0101] This embodiment discloses a method for preparing whey protein cheese, which differs from Embodiment 2 in that citric acid is replaced with tartaric acid.
[0102] Example 9
[0103] This embodiment discloses a method for preparing whey protein cheese, which differs from Embodiment 2 in that citric acid is replaced with lactic acid.
[0104] Comparative Example
[0105] Comparative Example 1
[0106] This comparative example discloses a method for preparing whey protein cheese, which differs from Example 1 in that, in S4, the pH value of the whey emulsion is adjusted to 5.6.
[0107] Comparative Example 2
[0108] This comparative example discloses a method for preparing whey protein cheese. The difference from Example 1 is that, in S6, the remaining whey protein cheese in the container is directly poured into an 80-mesh filter cloth for filtration.
[0109] Comparative Example 3
[0110] This comparative example discloses a method for preparing whey protein cheese, which differs from Example 1 in that, in S3, the whey is heated to 70°C.
[0111] Comparative Example 4
[0112] This comparison uses commercially available Beijing Herun Likaota cheese.
[0113] Comparative Example 5
[0114] This comparison uses imported Italian Garlo Farm buffalo milk whey cheese.
[0115] Test case
[0116] Nutritional index testing: The protein testing method refers to the national standard GB 5009.5-2016 "National Food Safety Standard - Determination of Protein in Food", and the fat testing method refers to the national standard GB 5009.6-2016 "National Food Safety Standard - Determination of Fat in Food". The test results are recorded in Table 1.
[0117] Sensory evaluation: Ten dairy researchers (professionals trained in sensory evaluation) were invited to conduct sensory quality evaluations of the whey cheese prepared in the example and commercially available products, focusing on four aspects: texture, flavor, taste, and water retention. The example samples and commercially available products were placed in identically colored containers. Each evaluator conducted the evaluation individually without contact or communication, and rinsed their mouths with water between evaluations. The evaluation criteria and scoring standards are shown in Table 2. After removing the lowest and highest scores, the evaluation results were recorded as an average score in Table 3.
[0118] Water-holding capacity test: Equal masses of cheese samples were filled into cylindrical containers of the same size, and the cheese mass M was recorded. The containers were sealed and placed in a refrigerator at 4°C for 5 days. After opening, the mass m of the surface whey collected was measured. Surface whey precipitation (%) = (m / M) × 100%. The test results are recorded in Table 4.
[0119] Table 1. Results of Nutritional Index Testing
[0120] sample protein Fat Example 1 7.26 8.43 Example 2 7.63 10.5 Example 3 8.89 9.79 Example 4 7.81 8.54 Example 5 8.68 8.09 Example 6 8.18 6.85 Example 7 7.64 7.8 Example 8 6.09 6.33 Example 9 5.86 6.17 Comparative Example 1 8.41 9.86 Comparative Example 2 8.45 7.52 Comparative Example 3 6.46 7.77 Comparative Example 4 4.8 12.8 Comparative Example 5 8.4 13
[0121] As shown in Table 1, compared with Comparative Example 4, the protein content of each embodiment of this application is higher than that of Comparative Example 4, and the fat content is lower than that of Comparative Example 4. Compared with Comparative Example 5, the protein content of each embodiment of this application is comparable to that of Comparative Example 5, and the fat content is lower than that of Comparative Example 5, indicating that the nutritional value of the whey protein cheese of this application is higher than that of commercially available cheese.
[0122] Meanwhile, compared with Examples 7-9, citric acid can better preserve the nutritional components of whey protein cheese compared with malic acid, tartaric acid and lactic acid.
[0123] Table 2. Sensory Evaluation Form
[0124]
[0125]
[0126] Table 3. Sensory Evaluation Results
[0127] sample Product texture Product Flavor Product taste Water retention Overall score Example 1 26 25 18 17 86 Example 2 28 24 19 17 88 Example 3 26 25 18 16 85 Example 4 27 26 17 15 85 Example 5 28 25 18 19 90 Example 6 25 24 18 18 85 Example 7 28 25 18 13 84 Example 8 27 23 15 15 80 Example 9 26 24 17 13 80 Comparative Example 1 24 24 17 16 81 Comparative Example 2 25 24 17 16 82 Comparative Example 3 24 24 17 13 78 Comparative Example 4 15 18 15 13 61 Comparative Example 5 27 20 16 15 78
[0128] As shown in Tables 2 and 3, sensory evaluation reveals that the whey protein cheeses of this application exhibit better texture, finer texture, more pronounced cheese flavor, and a delicate, refreshing, and sweet taste compared to the commercially available whey protein cheeses in Comparative Examples 4 and 5. Furthermore, they demonstrate superior water-holding capacity compared to the two commercially available products.
[0129] Furthermore, compared to citric acid, malic acid produces a softer, more delicate whey protein cheese, but with poorer water retention. Tartaric acid produces a normal-looking whey protein cheese with a delicate texture, but a slightly astringent taste. Lactic acid produces a soft, slightly slippery whey protein cheese, also with poor water retention. Overall, citric acid-based whey protein cheese exhibits superior texture, flavor, taste, and water retention. Moreover, citric acid is more economical than the other acidic reagents.
[0130] Table 4. Results of water-holding capacity test
[0131] sample Surface whey precipitation amount / % Example 1 2.38 Example 2 2.37 Example 3 4.92 Example 4 6.08 Example 5 0 Example 6 0.47 Example 7 8.23 Example 8 3.11 Example 9 5.83 Comparative Example 1 3.17 Comparative Example 2 2.64 Comparative Example 3 5.4 Comparative Example 4 19.42 Comparative Example 5 2.89
[0132] As shown in Table 4, the water-holding capacity of Comparative Example 1 is better than that of Example 1. This indicates that a suitable pH adjustment is beneficial to water-holding performance. In this invention, the pH adjustment between 5 and 5.4 is conducive to whey protein precipitation and water-holding capacity. Compared with Example 2, Comparative Example 2 uses a direct pouring method for its whey cheese, resulting in lower water-holding capacity. Direct pouring may cause the whey to disperse the whey cheese, thus reducing its water-holding capacity.
[0133] Example 5 exhibits better water retention compared to Examples 1 and 4, indicating that the whey heating temperature is between 80-95℃, with higher heating temperatures resulting in better water retention. Example 2 shows better water retention compared to Example 3, indicating that whey protein cheese, when acidified, exhibits better water retention with a pH range between 5.0 and 5.4, and lower pH values.
[0134] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.
Claims
1. A method for preparing whey protein cheese, characterized in that, Includes the following steps: S1, whey collection: 99.5 portions of whey with a pH of 6.3 were collected, the whey being derived from the discharge during hard cheese production; S2, Filtration and sterilization: The whey is filtered through a 60-mesh filter cloth, pasteurized at 85°C for 10 minutes, and then filtered through a 60-mesh filter cloth again. S3, heating and stirring: Heat the whey to 95°C and then stir for 5 seconds. S4, Acidification: Add 0.5 parts of 10wt% citric acid at once to adjust the acidity, stir for 5 seconds and adjust the pH of the whey solution to 5.0; S5, stand: Keep the temperature at 95℃ and stand for 10 minutes, then stop heating and continue to stand for 10 minutes; S6, Product Collection: Remove the top layer of whey protein cheese using a 40-mesh strainer and filter it through an 80-mesh filter cloth; pour the remaining whey protein cheese in the container directly into a 100-mesh filter cloth for filtration. S7: Packaging: The collected whey protein cheese is filtered at room temperature for 60 minutes, and then collected and canned to obtain whey protein cheese.