Abstract
In recent years there has been considerable interest in increasing the level of whey protein in cheese (Lelièvre and Lawrence, 1991). The move towards greater whey protein incorporation has occurred because:
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a)
Whey protein inclusion in cheese is desirable from a nutritional perspective.
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b)
Greater incorporation of whey proteins increases the cheese yield (kg cheese/100 kg milk).
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c)
Increased retention of whey proteins in cheese reduces the quantity to be manufactured and marketed in value-added forms such as whey protein concentrates or isolates. In many instances it is more economical to convert whey proteins into cheese than into such speciality ingredients. In cases where whey streams are discarded, retention of the protein component in cheese helps to reduce effluent problems.
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Lelièvre, J. (1995). Whey Proteins in Cheese — An Overview. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_24
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DOI: https://doi.org/10.1007/978-1-4615-1913-3_24
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