在奶油干酪的制造中，将甜奶油和牛奶混合以制备奶油奶酪混合物，尽管也可能包括其他成分，例如浓缩脱脂奶和脱脂奶粉。乳清奶油（WC）是一种未充分利用的脂肪来源，与甜奶油相比，脂肪滴更小，化学成分略有不同。这项研究调查了通过用各种水平的WC代替甜奶油而制造的奶油干酪的流变和质构特性。制备三种不同的奶油干酪混合物:对照混合物(CC;0%WC),含有25%WC(25WC；即，75%甜奶油)，和含有75%WC(75WC；即，25%甜奶油)。CC,25WC,和75WC混合物然后用于制造奶油干酪。我们还研究了WC对奶油干酪制造初始步骤的影响(即，使用动态小幅度流变学监测的酸凝胶化过程)。还用添加的变性乳清蛋白或膜蛋白/磷脂(PL)制备酸凝胶,以评估这些组分如何影响凝胶性质。流变学，纹理，还测量了奶油干酪的感官特性。与甜奶油相比,WC样品具有显著更高水平的PL和不溶性蛋白质。WC水平的增加降低了酸性凝胶的发展速度，类似于乳清磷脂浓缩物添加到混合物的效果。在奶油奶酪中，WC添加水平的增加导致在温度<20°C时储能模量值显著降低。纹理结果，从仪器和感官分析中获得，表明，与用25WC或CC奶油干酪制成的奶油干酪相比，高水平的WC导致硬度或硬度值显着降低，粘性更高。越柔软，由于使用高水平的WC而产生的弹性较小的凝胶或乳酪可能是由于来自天然乳脂肪球膜的组分如PL和蛋白质的存在。在奶油干酪中使用低水平的WC不会改变质地，而如果制造商想生产更多的可铺展产品，可以使用高水平的WC。
In the manufacture of cream cheese, sweet cream and milk are blended to prepare the cream cheese mix, although other ingredients such as condensed skim milk and skim milk powder may also be included. Whey cream (WC) is an underutilized fat source, which has smaller fat droplets and slightly different chemical composition than sweet cream. This study investigated the rheological and textural properties of cream cheeses manufactured by substituting sweet cream with various levels of WC. Three different cream cheese mixes were prepared: control mix (CC; 0% WC), cream cheese mixes containing 25% WC (25WC; i.e., 75% sweet cream), and cream cheese mixes with 75% WC (75WC; i.e., 25% sweet cream). The CC, 25WC, and 75WC mixes were then used to manufacture cream cheeses. We also studied the effect of WC on the initial step in cream cheese manufacture (i.e., the acid gelation process monitored using dynamic small amplitude rheology). Acid gels were also prepared with added denatured whey proteins or membrane proteins/phospholipids (PL) to evaluate how these components affected gel properties. The rheological, textural, and sensory properties of cream cheeses were also measured. The WC samples had significantly higher levels of PL and insoluble protein compared with sweet cream. An increase in the level of WC reduced the rate of acid gel development, similar to the effect of whey phospholipid concentrate added to mixes. In cream cheese, an increase in the level of added WC resulted in significantly lower storage modulus values at temperatures <20°C. Texture results, obtained from instrumental and sensory analyses, showed that high level of WC resulted in significantly lower firmness or hardness values and higher stickiness compared with cream cheeses made with 25WC or CC cream cheeses. The softer, less elastic gels or cheeses resulting from the use of high levels of WC are likely due to the presence of components such as PL and proteins from the native milk fat globule membrane. The use of low levels of WC in cream cheese did not alter the texture, whereas high levels of WC could be used if manufacturers want to produce more spreadable products.
