Casein Hydrolysate Fractions Act as Emulsifiers in Process Cheese |
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Authors: | HS Kwak SS Choi J Ahn SW Lee |
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Affiliation: | Authors Choi and Lee are with the Dept. of Food and Life Science, Sung-Kyun-Kwan Univ., Suwon, 440-746, Korea. Authors Ahn and Kwakare with the Dept. of Food Science and Technology, Sejong Univ., 98 Kunja-dong, Kwangjin-ku, Seoul, 143-747, Korea. Direct inquiries to author Lee (E-mail: ). |
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Abstract: | ABSTRACT: Degrees of hydrolysis and emulsifying activity of casein hydrolysates were the highest at 4 h hydrolysis. The oil-off values of the mixture of hydrolysate (H) or supernatant (S) and traditional emulsifier (T) were not significantly different from the control made with traditional emulsifier, except for S + T = 3:1. Two other samples made with hydrolysate or supernatant only (H or S) showed higher oil-off value than the others (p < 0.05). In flavor property, no difference was found between samples made with traditional emulsifier and those made with the mixture of hydrolysate or supernatant at the ratio of 3 to 1. Therefore, these results indicated that a mixture of the hydrolysate or supernatant and traditional emulsifier might replace a traditional emulsifier in process cheese manufacturing. |
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Keywords: | casein hydrolysate emulsifying agent process cheese |
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