The effect of addition of skimmed milk on the characteristics of Myzithra cheeses

S Kaminarides; E Ilias-Dimopoulos; E Zoidou; G Moatsou

doi:10.1016/j.foodchem.2015.01.086

The effect of addition of skimmed milk on the characteristics of Myzithra cheeses

Food Chem. 2015 Aug 1:180:164-170. doi: 10.1016/j.foodchem.2015.01.086. Epub 2015 Feb 7.

Authors

S Kaminarides¹, E Ilias-Dimopoulos², E Zoidou², G Moatsou²

Affiliations

¹ Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece. Electronic address: skamin@aua.gr.
² Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.

PMID: 25766814
DOI: 10.1016/j.foodchem.2015.01.086

Abstract

Myzithra cheese is a traditional Greek whey cheese. Three types of Myzithra cheese were produced from A: 100% whey; B: 90% whey+10% ovine milk and C: 90% whey+10% skimmed ovine milk and were evaluated. The addition of skimmed milk to whey resulted in a new dietary product, containing 9.24% fat, with good quality, a harder texture and higher levels of ash, Ca, Mg and K than those of experimental cheeses A and B. Electrophoretic patterns and HPLC chromatograms of the proteins of Myzithra cheeses revealed the presence or not of αs-CN to the whey cheeses. In addition, SDS-electrophoresis of proteins under special preparation of samples permitted for first time the separation of whey-cheese protein (WP) components that had been denatured during cooking of the whey.

Keywords: Myzithra cheese; Reduced fat whey cheese; Whey proteins.

Publication types

Letter

MeSH terms

Animals
Cattle
Cheese / analysis*
Food Handling / methods
Milk / chemistry*
Milk Proteins / chemistry*
Whey Proteins

Substances

Milk Proteins
Whey Proteins