Technological developments for the production of whey protein containing semi-hard cheese with improved nutritional quality

Even in modern food manufacture the constituents of cheese whey, which accont for approximately 85 - 90 %  of the vat milk, are still utilized insufficiently. Therefore, an integration of whey proteins into the cheese matrix is desirable from an economic viewpoint but also with respect to nutritional factors.

Several methods for the incorporation of whey proteins in cheese, which are described in the literature, differ largely with respect to their processing demands. In any case, an adaption to the processing equipment of the manufacturer is strictly necessary. The objective of the project is to combine thermal pre-treatment and microfiltration of the base milk with the addition of whey protein preparates from precipitated cheese whey. This task requires a thorough product characterization and the optimization of the processing steps. The up-scaling potential is ensured through a combined application laboratory and pilot-scale experiments, accompanied by a permanent analytical control.

In cooperation with:

• Institute of Food Chemistry, Technische Universität Dresden
• Heinrichsthaler Milchwerke GmbH, Radeberg

Supported by:

• BMWi via AiF (ProInno II)

Project researchers and contact:

• Heidig

© Surber

Name

PD Dr.nat.techn. et Ing.habil Doris Jaros

Product technologies: Milk; Biomacromolecules

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