Incorporation of Native and Denatured Whey Proteins into Cheese Curd for Manufacture of Reduced Fat, Havarti-type Cheese

¹ Minnesota-South Dakota Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108-6099

Undenatured and heat-denatured whey proteins were incorporated into Havarti-type cheese by manufacturing cheese from ultrafiltered milk that had been heated to 72°C for 17 s or 85°C for 17 s. Traditional Havarti also was manufactured and used as a control. Cheeses were ripened for 12 wk. High heat treatment resulted in significantly greater percentages of denatured whey proteins in milk. The rate of _s1-CN hydrolysis, as determined by urea-PAGE, was significantly lower in cheese that had been manufactured from UF milk heated to 72°C than in control cheese and cheese made from UF milk heated to 85°C. More whey proteins, mostly denatured, were recovered in cheese manufactured from milk heated to 85°C than in cheeses manufactured from milk heated to 72°C. The overall flavor intensity among cheeses was indistinguishable by the sensory panel; however, control cheeses were more bitter than UF cheeses.

Key Words: cheese • whey proteins • native protein • denatured protein

Submitted on December 23, 1996
Accepted on August 20, 1997

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