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Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization

cris.lastimport.scopus2025-10-23T06:57:05Z
cris.virtual.author-orcid0000-0001-8257-2931
cris.virtual.author-orcid0000-0003-1174-1915
cris.virtualsource.author-orcid3ddc3392-2d85-411b-aed4-544dadf1b779
cris.virtualsource.author-orcid86cf2372-a835-4dbf-b1cb-6200ecf27dd5
dc.abstract.enButtermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white cheeses made from buttermilk with the addition of whey proteins after heat treatment were analyzed. Additionally, the influence of the polymerization process on cheese yield and composition was examined. Four fresh white cheese samples were prepared: without a whey protein concentrate (FWC); with a whey protein concentrate (FWC/WPC); with single-heated polymerized whey proteins (FWC/SPWP); and with double-heated polymerized whey proteins (FWC/DPWP). The introduction of whey proteins in buttermilk cheese production increased the cheese yield by over 2-fold. There were no differences in color and gloss between the FWC/SPWP and FWC/DPWP samples. The cheese became glassy and transparent during melting. The content of uncrushed curd that remained white ranged from 27% in FWC/DPWP to 74% in FWC/SPWP.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.contributor.authorBielska, Paulina
dc.contributor.authorCais-Sokolińska, Dorota
dc.date.access2025-06-05
dc.date.accessioned2025-09-04T09:32:13Z
dc.date.available2025-09-04T09:32:13Z
dc.date.copyright2023-10-26
dc.date.issued2023
dc.description.abstract<jats:p>Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white cheeses made from buttermilk with the addition of whey proteins after heat treatment were analyzed. Additionally, the influence of the polymerization process on cheese yield and composition was examined. Four fresh white cheese samples were prepared: without a whey protein concentrate (FWC); with a whey protein concentrate (FWC/WPC); with single-heated polymerized whey proteins (FWC/SPWP); and with double-heated polymerized whey proteins (FWC/DPWP). The introduction of whey proteins in buttermilk cheese production increased the cheese yield by over 2-fold. There were no differences in color and gloss between the FWC/SPWP and FWC/DPWP samples. The cheese became glassy and transparent during melting. The content of uncrushed curd that remained white ranged from 27% in FWC/DPWP to 74% in FWC/SPWP.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,5
dc.description.number21
dc.description.points100
dc.description.versionfinal_published
dc.description.volume13
dc.identifier.doi10.3390/app132111692
dc.identifier.eissn2076-3417
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4622
dc.identifier.weblinkhttp://www.mdpi.com/2076-3417/13/21/11692
dc.languageen
dc.relation.ispartofApplied Sciences (Switzerland)
dc.relation.pagesart. 11692
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enbuttermilk cheese
dc.subject.enfresh white cheese
dc.subject.enwhey proteins after heat treatment
dc.subject.eninstrumental analysis
dc.titleFresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue21
oaire.citation.volume13