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


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ERBAY Z., KOCA N.

JOURNAL OF DAIRY SCIENCE, vol.98, no.12, pp.8391-8404, 2015 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 98 Issue: 12
  • Publication Date: 2015
  • Doi Number: 10.3168/jds.2015-9765
  • Title of Journal : JOURNAL OF DAIRY SCIENCE
  • Page Numbers: pp.8391-8404

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.