ArticleJournal of food science and technology2023
Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste.
Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- A Study of Bioactivities and Composition of a Cocktail of Supernatants Derived from Lactic Acid Bacteria for Potential Food Applications.Probiotics and antimicrobial proteins · 2025Article
- Dietary fennel (Foeniculum vulgare Mill) seeds supplementation affects yield, fatty acid composition and flavour profile of milk and cheese in grazing goats.Tropical animal health and production · 2025Article
- Enhancing safety and quality in the global cheese industry: A review of innovative preservation techniques.Heliyon · 2024Review
- Decarboxylase activity of the non-starter lactic acid bacteriumApplied and environmental microbiology · 2024Article
- A Comparative Analysis on the Environmental Impact of Selected Methods for Determining the Profile of Fatty Acids in Cheese.Molecules (Basel, Switzerland) · 2023Article
- Insights into nutrition, flavor and edible quality changes of golden pomfret (Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
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Abstract
In this study, the denatured whey protein paste (DWPP) was used to improve the texture characterizations of Gouda cheese. Five treatments of cheese were manufactured by adding 0, 1, 2, 3 and 4% of DWPP to cheese curd. Fortification of Gouda cheese with DWPP increased values of moisture, salt in moisture, water-soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen whereas decreased values of density and free oil. The cheese contained DWPP was lighter and more yellowish compared to the control. The cheese samples contained 1 and 2% DWPP exhibited a significant increase in hardness, cohesiveness, springiness, gumminess and chewiness values while, the cheese samples that contained 3 and 4% DWPP exhibited a significant decrease. Adding DWPP to cheese lowered saturated fatty acids and raised unsaturated fatty acid (USFA) values which partially caused a lowering in cheese hardness at high levels of DWPP because of the low melting points of USFA. Based on these results, supplementation of Gouda cheese with 1 or 2% DWPP improved the texture properties.
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