Jump to Main Content
Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage
- Erbay, Zafer, Koca, Nurcan
- International dairy journal 2019 v.96 pp. 1-9
- Maillard reaction, emulsions, fatty acid composition, flavor, free fatty acids, maltodextrins, oxidation, physical properties, powders, raw materials, spray drying, whey, white cheeses
- Use of maltodextrin and whey improves the physical properties of spray-dried cheese powder and, as cheese replacers, they decrease the raw material costs. However, it is necessary to evaluate their effects on the chemical quality and sensory properties of the product. Three powders, control (CON), whey-added cheese powder (WACP), and maltodextrin-added cheese powder (MACP) were produced to determine free fatty acid (FFA) content, degree of nonenzymatic browning, oxidation, and sensory (flavour) changes during 12 months' storage. In the emulsion preparation and drying process, total volatile FFAs decreased up to 9% and 53.5%, respectively, with higher decrease in CON than in WACP or MACP. Although whey increased oxidation degree of powder, oxidised flavour could not be perceived until the ninth month of storage. Maltodextrin slightly decreased cheese flavour and overall impression scores. There was no difference detected in the powders for scorched flavour.