Chemical composition and amino acids profile of Gouda cheese supplemented with denatured whey protein paste | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 19, Volume 101, Issue 3, September 2023, Page 952-960 PDF (441.57 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2023.178794.1313 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Reham Kamal EL-Menawy; Raid Ibrahem EL-Metwally; Magdy Mohamed Ismail  
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| Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt | ||||
| Abstract | ||||
| In this investigation, the denatured whey protein paste (DWPP) was utilized to improve the chemical composition, nutritional and healthy properties of Gouda cheese. Five treatments of Gouda cheese were made by mixing 0, 1, 2, 3 and 4% of DWPP with cheese curd. Supplementation of Gouda cheese with DWPP increased the values of yield, total nitrogen, non-protein nitrogen, total volatile fatty acids, K, Ca, Na and Fe. On contrary, DWPP cheese treatments contained less total solids and fat. Amino acids profile of cheese at the end of repining period exhibited higher essential amino acids (EAAs) and branched chain amino acids (BCAAs) for cheese fortified with DWPP. Addition of 1 and 2% DWPP to cheese increased the EAAs levels by 1.67 and 3.37% and raised the contents of BCAAs by 2.35 and 5.29% respectively. Significant improvement was observed in flavor of cheese contained 1 and 2% DWPP whereas adding 3 or 4% DWPP had negative effect on the body and texture of cheese. Subsequently, fortification of Gouda cheese with up to 2% DWPP could provide more additional nutritional and health benefits with improvements in chemical and sensory characteristics. From a manufacturing point of view, the addition of 1 or 2% DWPP increased Gouda cheese yield and consequently higher profits. | ||||
| Keywords | ||||
| Gouda cheese; Denatured whey protein paste; Amino acids profile; Yield | ||||
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