Whipping Studies with Partially Deloctosed Cheese Whey
P. Jelen
Journal of Dairy Science
Abstract
Whipping properties of various whey preparations were studied by measuring overrun and stability of foams produced in a Hobart mixer. Presence of heat-labile whey proteins resulted in poor whippability, poor foam stability, and low overruns. Removal of the heat-acid coagulated proteins greatly improved wh'ppability, and foams resembled whipped egg whites with overruns of more than 2,500%. Increasing total solids by evaporation of the acid supernatant or by addition of sucrose or soluble starch decreased the overrun but increased foam stability. Air uptake and overrun were negatively affected by calcium hydroxide. Foams from dialyzed supernatants with addition of sucrose were successfully baked into meringues.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
calcium hydroxide negatively affect air uptake and overrun
“Air uptake and overrun were negatively affected by calcium hydroxide.”
heat-labile whey proteins result in poor whippability, poor foam stability, and low overruns
“Presence of heat-labile whey proteins resulted in poor whippability, poor foam stability, and low overruns.”
dialyzed supernatants with addition of sucrose successfully baked into meringues
“Foams from dialyzed supernatants with addition of sucrose were successfully baked into meringues.”