As whey contains milk proteins in suspension state adding back to milk does not make visible impact on yield of cottage cheese. whey has highly decomposable biomass ( mostly protein) creating a lot of issues in ETP. wondering if recycling the concentrate whey will make impact on yield. whey can be concentrated by means of UF.
Sure, thequestion nis inyterresting. Your whey contains soluble but also casein clotting proteins. If you use UF you can concetrate this part of casein you can imagine to win some milk yield in percentage depending of the species of animal milked/. I know better the sheep milk and specific cheeses. Just be careful because, sometimes, theses caseiens are for a part denaturated or more difficult to coagulate. Thus, you increase proteins content, you increse the structure of gel but not always the cheese yields.
It is very efficient to increase cheese yield in heat coagulated whey protein cheeses as ricotta whey (see: J.Dairy Sci. 2014 Aug;97(8):4686-94. doi: 10.3168/jds.2013-7762. Epub 2014 May 23. Effect of whey concentration on protein recovery in fresh ovine ricotta cheese. Salvatore E1, Pes M2, Falchi G3, Pagnozzi D3, Furesi S2, Fiori M2, Roggio T3, Addis MF3, Pirisi A2.
You have alos refe in feta cheese when using prefermeted concentrate (see :Effect of addition of fermented whey protein concentrate on cheese yield and fat and protein recoveries of Feta cheese 2009, Jooyandeh H1*, Minhas KS2, J Food Sci Technol 2009, 46(3), 221–224
best regards
Yaaah, The dry whey is add to cheese to lead increase the yield cheese. we add it for yogurt to work off- whey and increase total solids in final production
Sure, whey proteins can heat-induced aggregation with casein, so some whey proteins can not drain off, it can increase the yield of cottage cheese.
Whey obtained from paneer manufacturing is generally very low in protein content, therefore from industrial purpose it unnecessarily increases the bulk.
Thanks
for all information sent by you will inform now the lab test soon. thanks again regards dinkar
Another way, particularly for a soft cheese type, is added to the milk cheese different amounts of microparticulated whey protein concentrate. This increase the cheese yield.
In addition you can produce a low fat soft goat and sheep milk cheese, by a partial replacement of fat by adding different amounts of microparticulated whey protein concentrate.
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