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Information Journal Paper

Title

PROCESSED CHEESE PRODUCTION BASED ON MILK PROTEIN CO-PRECIPITATE AND ULTRAFILTERED CHEESE

Pages

 Start Page 2 | End Page 14

Abstract

 Processed or melted cheeses are producing in variation kinds because of variety in material blends. using ULTRAFILTERED FETA CHEESE and MILK PROTEIN CO-PRECIPITATE in this processed cheese is possible. also, creamy texture of this product is a good and cheaper competitor and substitute for ultra filtered feta cheese that because of creamy texture, more increased its prod. and consumption. Also because of using amount of MILK PROTEIN CO-PRECIPITATE, decreased its prod. cost and because of hot process, has long shelflife and formability for many of packaging methods. Using %25-30 protein co-precipitate with kinds of cheese can produce good product from view point texture, consistency, spreada bility and flavour that because of dry matter recovery in protein co-precipitate is more than %16 from rennet curd (fresh cheese) and ultra filtered cheese yield is %20 more than usually cheese yield, these samples are cheaper from usually commercial products. It is also because of using %5-15 very ripened cheese that because of high proteolysis is unsuitable for human direct consumption.

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