DSpace Repository

Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage

Show simple item record

dc.contributor.author Erbay, Zafer
dc.contributor.author Koca, Nurcan
dc.date.accessioned 2019-11-08T13:06:25Z
dc.date.available 2019-11-08T13:06:25Z
dc.date.issued 2015-12
dc.identifier.citation Erbay, Z., & Koca, N. (2015). Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage. Journal of Dairy Science, 98(12), 8391-8404. http://dx.doi.org/10.3168/jds.2015-9765 tr_TR
dc.identifier.issn 0022-0302
dc.identifier.issn 1525-3198
dc.identifier.uri http://openaccess.adanabtu.edu.tr:8080/xmlui/handle/123456789/531
dc.identifier.uri http://dx.doi.org/10.3168/jds.2015-9765
dc.identifier.uri https://www.journalofdairyscience.org/article/S0022-0302(15)00701-8/pdf
dc.description WOS indeksli yayınlar koleksiyonu. / WOS indexed publications collection.
dc.description.abstract There is an increasing demand for cheese as a food ingredient, especially as a flavoring agent. One of the most important cheese flavoring agents is cheese powder. To obtain an intense cheese flavor, ripened cheese is used as a raw material in cheese powder but this increases production costs. Moreover, use of natural cheese decreases the physical quality of powder because of its high fat content. In this study, we evaluated opportunities to use whey or maltodextrin for improving the physical quality of powders in production of white cheese powder. We produced cheese powders with 3 different formulations control (CON), whey-added (WACP), and maltodextrin-added (MACP) and determined the effects of formulation on cheese powder quality. Physical quality parameters such as color, densities, reconstitution properties, free fat content, particle morphology, and sensory characteristics were investigated. The different cheese powders were stored for 12 mo at 20 degrees C and we evaluated the effect of storage on powder quality. Addition of maltodextrin to cheese powder formulations significantly improved their physical quality. The densities and reconstitution properties of cheese powder were increased and free fat content was decreased by use of maltodextrin. The MACP particles were spherical with a uniform distribution and larger particle sizes, whereas CON and WACP particles were wrinkled, irregularly shaped with deep surface dents, and variable in size. Although caking was observed in scanning electron micrographs after 12 mo of storage, it was not detected by sensory panelists. The color of cheese powders changed very slowly during storage but browning was detected. The results of this study show that it is possible to use maltodextrin or whey in production of white cheese powder to reduce production costs and improve the physical quality of powders. tr_TR
dc.language.iso en tr_TR
dc.relation.ispartofseries 2015;Volume: 98 Issue: 12
dc.subject DAIRY POWDERS
dc.subject MILK POWDERS
dc.subject FLUID WHEY
dc.subject LIPID PHASE
dc.subject FREE FAT
dc.subject cheese powder
dc.subject white cheese
dc.subject whey
dc.subject maltodextrin
dc.subject storage
dc.subject Agriculture
dc.subject Dairy & Animal Science
dc.subject Food Science & Technology
dc.title Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage tr_TR
dc.type Article tr_TR

Files in this item

Files Size Format View

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

Search DSpace

Advanced Search


My Account