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- W2608100448 abstract "Abstract Background Cheese manufacturing consists of a dehydration process by which most of the whey is drained off. Whey proteins (WP) represent a nutritionally valuable fraction largely lost in the whey stream. The increasing consumer demand for food with novel texture and functionality prompted the dairy industry to exploit the valorization of WP. Scope and approach Cheese milk is considered a vehicle for the inclusion of WP. In this review, technological tools to fortify cheese with WP are discussed. Focus is addressed on both the pioneer approaches (the heat treatment of cheese milk, membrane separation technologies and the direct addition of milk- or whey-based derivatives) and on more recent techniques such as high hydrostatic pressure, ultra-high pressure homogenization, transglutaminase treatment of cheese milk and direct addition of buttermilk. Key findings and conclusions Milk fortification with WP influences the yield and overall properties of resulting cheeses. Processing conditions need to be adapted to successfully manufacture WP-fortified conventional cheeses as well as novel varieties (such as low-fat cheeses). Up to now, only some technological tools to include WP in cheese are exploited at industrial scale. The combination of different techniques is a strategy to overcome the impairment of cheese properties." @default.
- W2608100448 created "2017-05-05" @default.
- W2608100448 creator A5007442588 @default.
- W2608100448 creator A5025573227 @default.
- W2608100448 creator A5058166248 @default.
- W2608100448 creator A5088896568 @default.
- W2608100448 date "2017-06-01" @default.
- W2608100448 modified "2023-10-17" @default.
- W2608100448 title "Technological tools to include whey proteins in cheese: Current status and perspectives" @default.
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- W2608100448 doi "https://doi.org/10.1016/j.tifs.2017.04.007" @default.
- W2608100448 hasPublicationYear "2017" @default.
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