Elaboration of fused cheeses with addition of whey proteins concentrated

Abstract

In the work it is used as obtaining technique of concentrated of proteins of the serum the precipitation of the proteins for a thermal treatment (between 90 and 100^oC) with times of retention between 0 and 30 min and use of a half electrolytic one (with chloride of calcium).

The fused cheeses presented the content in dry matter, fatty matter and the pH required by the norm and their microbiological quality went similar to that of the control. There are few differences among the control and the cheeses elaborated with the whey proteins concentrate until 20% of substitution of the bases cheese; although the best results corresponded that of 10%. For more than 20% of substitution the quality of the cheese is significantly smaller that this of the control due fundamentally to deficiencies in the consistency and in the texture of the cheeses.