Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique

Soltani M., Saremnezhad S., Faraji A. R., HAYALOĞLU A. A.

INTERNATIONAL DAIRY JOURNAL, cilt.125, 2022 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 125
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.idairyj.2021.105232
  • Dergi Adı: INTERNATIONAL DAIRY JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • İnönü Üniversitesi Adresli: Evet

Özet

White-brined cheese is a popular cheese type in many parts of the world. Advances in milk concentration methods have led to the use of ultra-filtered (UF) milk to produce these cheeses besides the usual cheese-making methods. The presence of whey proteins in the UF cheese matrix can cause differences in the quality characteristics of this type of cheese compared with its conventional counterpart. On the other hand, increasing demand for healthy and nutritious food products has made food technologists make innovations in the formulations of different white cheese types. This paper reviews differences and similarities between manufacturing processes and the quality properties of white-UF and conventional cheeses. Emphasis is on recent innovations in the field and their effects on different characteristics of these types of cheeses. (c) 2021 Elsevier Ltd. All rights reserved.