Role of Protein in Cheese and Cheese Products
Cheese, which accounts for ~30% of total milk usage, is a dairy product of major economic importance. World production of cheese is ~15 x 106 tonnes per annum, with an estimated value of US$ 5.5 x 1010. Approximately 7% of total production is traded on th
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GUINEE
ABBREVIATIONS
ACP AHC CB
CCP CFLSM CFR CN DAM EU G'
Gil
HCFUF HHT LMMC MACY MFGM MNFS PCF PCP PDWPC RCT
SCC SCT
SEM TBC
TEM UF
analogue cheese product acid/heat-coagulated cheese cheese base, colloidal calcium phosphate confocal laser scanning microscopy curd firming rate casem directly acidified Mozzarella European union storage or elastic shear modulus viscous modulus high concentration factor ultrafiltration high heat treatment low-moisture Mozzarella cheese moisture-adjusted cheese yield milk fat globule membrane moisture-in-non-fat substances pasteurized processed cheese food pasteurized processed cheese product partially denatured whey protein concentrate rennet coagulation time somatic cell count set-to-cut time scanning electron microscopy total bacterial count transmission electron microscopy ultrafiltra ti on
Advanced Dairy Chemistry Volume I: Proteins. 3rd edn. Edited by P.F. Fox and P.L.H. McSweeney. Kluwer Academic/Plenum Publishers. 2003.
1084
ROLE OF PROTEIN IN CHEESE AND ITS PRODUCTS
WPD Ya
whey protein denaturation actual cheese yield phase angle
b
25.1
INTRODUCTION
Cheese, which accounts for ",30% of total milk usage, is a dairy product of major economic importance. World production of cheese is '" 15 x 106 tonnes per annum, with an estimated value ofUS$ 5.5 x 1010. Approximately 7% of total production is traded on the global market, the major suppliers being the EU (",50%), New Zealand (",16%) and Australia (",11 %) (S0rensen, 1997). Cheese is an extremely versatile product, which may be consumed directly or indirectly as an ingredient in other foods (Figure 25.1). Cheese is a major ingredient in the catering sector, where it is used in an extensive array of applications, including omelettes, quiches, sauces, chicken cordon bleu and pasta dishes. Cheese is also used extensively in the industrial food sector for the preparation of ready-to-use grated/shredded cheeses and cheese blends and for the mass production of cheese-based ingredients such as pasteurized processed cheese products (PCPs), cheese powders and enzyme-modified cheeses (EMCs). These ingredients are, in turn, used by the food service industry (such as burger outlets, pizzerias and restaurants) and by the manufacturers of formulated foods such as soups, sauces and ready-prepared meals. When used as an ingredient in foods, cheese is required to perform one or more functions (Ginzinger, 1995; Market Tracking International, 1998). In
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PROTEIN AND CHEE
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