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Effect of acidification of sheep's cheese whey with organic acids on the retention of protein and on the quality of Myzithra cheese

Published online by Cambridge University Press:  01 June 2009

Christophoros Pappas  and
Leandros Voutsinas
Christophoros Pappas
Affiliation:
Dairy School of Ioannina, 453 33 Ioannina, Greece
Leandros Voutsinas
Affiliation:
Dairy School of Ioannina, 453 33 Ioannina, Greece
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Summary

When 10% citric, lactic or acetic acid was added to sheep's milk cheese whey during its heating for Myzithra cheese preparation, protein retention in the cheese was increased. Acidification of whey to pH 5·2 with lactic acid before heating followed by readjustment to pH 5·8 with NaOH was considered to be the best treatment for practical use, increasing whey protein retention in the cheese and yield without loss of flavour, aroma or texture.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 2 , May 1988 , pp. 247 - 254
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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References

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