Effect of addition of fermented whey protein concentrate on cheese yield and fat and protein recoveries of Feta cheese
作者： H. Jooyandeh , K. S. Minhas
DOI:
关键词: Cheesemaking 、 Whey protein 、 Food science 、 Feta cheese 、 Fermentation 、 Yield (chemistry) 、 Chemistry
摘要: The production of Feta cheese with different levels fermented whey protein concentrate (FWPC) was investigated. FWPC, prepared from obtained during cheesemaking, added at 5, 10, 15, and 20% (v/v) either after (A) or before (B) formation curd. I ncreasing the level incorporation FWPC in bot h groups resulted decrease adjusted yield, recovery fat this more A than B. However, addition to milk (B group) significantl y enhanced yield ~13% FWPC.
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