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KMID : 1160620050100030231
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Preventive Nutrition and Food Science
2005 Volume.10 No. 3 p.231 ~ p.238
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Effects of Carboxymethyl Chitosan on Yield and Whey Protein Loss in Cottage Cheese
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Kim Kyung-Tae
Kang Ok-Ju
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Abstract
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A standard 1% w/v solution of CM-chitosan made from squid pen was added to milk at levels of 0.5~3% (v/v) to improve the yield and rheological properties of cottage cheese by whey protein retention. Cheese curd did not form at levels higher than 3% (v/v) CM-chitosan standard solution. Yield and total protein of cottage cheese increased up to 2% by 11 to 42% and 17 to 38% respectively, compared to control cheese. Whey protein losses were decreased by 11 to 42% and thus accounted for all of the increase in yield. Anomalous results were obtained at the 0.8% level, which neither improved yield or whey protein retention nor stabilized rheological parameters, and at the 0.5% level, which improved yield and total protein without increasing whey protein retention. Elasticity and cohesiveness of CM-chitosan-containing cheese were generally improved and stabilized during storage. Monitoring of cheese chromaticity values for four weeks revealed a delay in the onset of yellowing in cheeses with CM-chitosan compared to the controls, while the concentration of added CM-chitosan had little influence on cheese chromaticity. The addition of CMchitosan solution could be applied directly to industrial scale cottage cheese-making without the need for any modification of the production process.
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KEYWORD
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carboxymethyl chitosan, cottage cheese, whey protein, rheological properties, yield
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