does any of the whey protein concentrates added to the milk remain in the cheese curd after cheese making using the traditional method?
No , most of whey protein concentrate will go out of the cheese curd with whey .
Hi,
Raise the temperature to 93C for 5 minutes precipitate whey protein
In the conventional method, the temperature up to the desired limit may reach 80-85 C by precipitating part of the whey protein.
Hi you have to take in account that temperatures higher than 40°C are detrimental for milk coagulation .
In order to recover whey proteins in cheese, the best, in my opinion, is to use the microparticulation process of the whey protein.
Once whey proteins microparticulated, they can be added, in a certain amount, to the cheese milk.
Have a look to this presentation:
http://www.inofood.cl/neo_2011/pdf/PRE_PDF/LUNES_TARDE_2/Microsoft%20PowerPoint%20-%202%20BERIT%20SKINDERSOE%20-%20SPX%20[Modo%20de%20compatibilidad].pdf
Well
Most proteins go out with whey.However, certain few amounts still and are usually degraded by cheese starter bacteria to amino acids and short peptides.
denaturation of whey proteins start at 72 C , so every increasing of temperature increasing the rate of denaturation of whey proteins. If you used starter as 0.5% will decrease the acidity to 5.5% and this with higher temperature make more whey proteins precipitation.
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