Protein Fortification of Cheese with Whey Proteins - Prakash, Soumya;Kanekanian, Ara
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Cheese being one of the common daily food source, an attempt is made to enhance its protein value by including the whey proteins. Whey protein is a functional food and is lost during the curdling process while making cheese. Three different concentrations of hydrolysed whey proteins were added to mild cheddar cheese and their physical and sensory properties were assessed to find the ideal combination. There is a need for more awareness about functional foods and the food industry should take up the responsibility to incorporate the functional ingredients in their products and make it available…mehr

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Produktbeschreibung
Cheese being one of the common daily food source, an attempt is made to enhance its protein value by including the whey proteins. Whey protein is a functional food and is lost during the curdling process while making cheese. Three different concentrations of hydrolysed whey proteins were added to mild cheddar cheese and their physical and sensory properties were assessed to find the ideal combination. There is a need for more awareness about functional foods and the food industry should take up the responsibility to incorporate the functional ingredients in their products and make it available to general public in the market at a reasonable price. This study also provides scope for further research for fortifying food ingredients with functional foods.
Autorenporträt
Soumya Prakash did her M.Sc in Food Science and Technology course from University of Wales Institute, Cardiff in 2008. She was awarded 'New food Scientist' for her dissertation at a national conference held in Cardiff. Her field of interest includes enhancing the commonly used food ingredients.