Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage

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dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridKoca, Nurcan/0000-0002-0733-4500
dc.contributor.authorErbay, Zafer
dc.contributor.authorKoca, Nurcan
dc.date.accessioned2025-01-06T17:36:57Z
dc.date.available2025-01-06T17:36:57Z
dc.date.issued2015
dc.description.abstractThere is an increasing demand for cheese as a food ingredient, especially as a flavoring agent. One of the most important cheese flavoring agents is cheese powder. To obtain an intense cheese flavor, ripened cheese is used as a raw material in cheese powder but this increases production costs. Moreover, use of natural cheese decreases the physical quality of powder because of its high fat content. In this study, we evaluated opportunities to use whey or maltodextrin for improving the physical quality of powders in production of white cheese powder. We produced cheese powders with 3 different formulations control (CON), whey-added (WACP), and maltodextrin-added (MACP) and determined the effects of formulation on cheese powder quality. Physical quality parameters such as color, densities, reconstitution properties, free fat content, particle morphology, and sensory characteristics were investigated. The different cheese powders were stored for 12 mo at 20 degrees C and we evaluated the effect of storage on powder quality. Addition of maltodextrin to cheese powder formulations significantly improved their physical quality. The densities and reconstitution properties of cheese powder were increased and free fat content was decreased by use of maltodextrin. The MACP particles were spherical with a uniform distribution and larger particle sizes, whereas CON and WACP particles were wrinkled, irregularly shaped with deep surface dents, and variable in size. Although caking was observed in scanning electron micrographs after 12 mo of storage, it was not detected by sensory panelists. The color of cheese powders changed very slowly during storage but browning was detected. The results of this study show that it is possible to use maltodextrin or whey in production of white cheese powder to reduce production costs and improve the physical quality of powders.
dc.description.sponsorshipEge University Scientific Research Project (Izmir, Turkey) [2012/MUH/020]
dc.description.sponsorshipThis study is a part of the PhD thesis of Z. Erbay titled Optimization of Spray Drying and Determination of Effects of Using Whey and Maltodextrin during White Cheese Production on Product Quality and Storage Stability. The authors are grateful for the financial support provided for the project (no. 2012/MUH/020) by Ege University Scientific Research Project (Izmir, Turkey); Sutas Dairy Company (Bursa, Turkey) for providing cheese; Yildiz Group (Istanbul, Turkey) for providing atomizer; and Kipa Chemical Company (Istanbul, Turkey) for providing emulsifying salt.
dc.identifier.doi10.3168/jds.2015-9765
dc.identifier.endpage8404
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue12
dc.identifier.pmid26433414
dc.identifier.scopus2-s2.0-84945535093
dc.identifier.scopusqualityQ1
dc.identifier.startpage8391
dc.identifier.urihttps://doi.org/10.3168/jds.2015-9765
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2049
dc.identifier.volume98
dc.identifier.wosWOS:000364981600013
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Science Inc
dc.relation.ispartofJournal of Dairy Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectcheese powder
dc.subjectwhite cheese
dc.subjectwhey
dc.subjectmaltodextrin
dc.subjectstorage
dc.titleEffects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage
dc.typeArticle

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