32 fOOD PrOcESSiNg
Granulated protein has potential to
increase cottage cheese production
ottage cheese manufacturers who sometimes difficult, due to fluctuating cost or
New protein hydrolysates are seeking to increase yield and limited availability for example, MaxiCurd offers
and direct-to-the-vat strengthen curd properties yet be the ideal solution. Cottage cheese manufacturers
culture blends are, reports C
flexible enough to use skimmed milk are generally restricted to skimmed milk powder
Sean Ottewell, helping to
as a raw material now have another weapon in produced under low pasteurisation conditions
increase the efficiency of
their armoury with the announcement that DSM and this can only be used at a limited ratio if the
cottage cheese processes.
Food Specialties has a new application for its quality of the cottage cheese is to be maintained.
granulated protein hydrolysate MaxiCurd. Using MaxiCurd, however, restores the renneting
De nouveaux hydrolysats
MaxiCurd achieves this improved yield properties of the skimmed milk powder, enabling
de protéines et mélanges
by enabling manufacturers to use a higher the use of cheaper and more widely available
de cultures utilisables pasteurisation temperature without comprising skimmed milk powder at a higher ratio.”
directement en cuve
the desired quality and eating enjoyment of the MaxiCurd is a ready to use, protein
contribuent à augmenter
cottage cheese. It works by binding with the whey hydrolysate, specifically developed to improve
l’efficacité des processus
protein-casein complexes during renneting to curd strength and increase cheese yield in a
de production du
stabilise the curds and deliver a consistently firm, range of cheeses. It only needs to be dissolved
« cottage cheese ». Article
de Sean Ottewell.
high-quality cottage cheese (Fig. 1). Without in water at 40°C in a 10 per cent solution, and is
MaxiCurd the curds are very weak, leading to then ready to be added to the pasteurised cheese
excessive losses during handling and an overly milk, just like rennet.
Neue Proteinhydrolysate soft texture in the final
und Direktstarter helfen
product.
bei der Effizienzsteigerung
Rutger van Rooijen,
der
new business development
Hüttenkäseproduktion.
manager DSM Food
Sean Ottewell berichtet.
Specialties, comments,
“The global economic
downturn is putting
manufacturers under
huge pressure to improve
productivity - the
international cottage
cheese sector is no
exception. MaxiCurd is
part of our cost savings
ingredient solutions – a
portfolio of ingredients
brought together to meet
the current need to balance
commercial demands with
product quality. Our new
online resource, www.
dsm-food-saving4u.com,
allows manufacturers
to evaluate how our
ingredients can help
maximise their profitability.
With MaxiCurd they have
the potential to increase
cheese yield by as much as
four per cent.” Fig. 1. By binding the whey protein-complexes during renneting,
He added: “Plus with MaxiCurd helps to deliver a consistently firm, high-quality cottage
the supply of fresh milk cheese.
www.scientistlive.com
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