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Protein Functionality in Processed Cheese – Fundamental Principles and Practical Observations
Functionality of the protein in the raw materials determines the outcome of processed cheese manufacture. However, making processed cheese is fundamentally an exercise in cost optimization. The biggest cost is the young cheese. This provides unproteolysed casein, sometimes known as intact casein or functional protein, that will form the structural backbone of the processed cheese. Innovation around functional protein is often hindered by cost, regulation or IP. One concept that is often overlooked by manufacturers is optimization of functional protein.
Optimizing and standardizing the functional protein not only minimizes the cost of the formulation but increases product quality, increases throughput and reduces rework generation. The challenge is that natural cheese is inherently variable due to proteolysis. Standardization requires measurement of the functional protein in cheese.
There are several approaches to measuring functional protein. Graders can gauge the body of cheese using finger and thumb. Others map the composition of the cheese against its history and predict the maturity. Wet methods are available such as relative casein content or water soluble nitrogen. Gold Peg markets Caseus Pro – a package that combines an NIR-based measurement system with optimization software. Fonterra has been working on a new method that uses viscosity to predict functional protein.
To simplify standardization, manufacturers have developed ingredients that are slower to ripen or are more consistent sources of functional protein. One approach is to slow maturation of cheese while another is to use dry proteins. Using powders brings some challenges – not the least of which is hydration in a competitive and moisture-constrained environment. The problem is exacerbated by short processing times in cookers. MPCs have been developed with improved hydration characteristics that help alleviate this problem.
Manufacturers have also looked at ways to increase the functional protein value for an ingredient beyond its casein content, for example functionalizing the whey protein component. Fonterra developed an MPC that delivers the same body to processed cheese as rennet casein, despite 20% of the protein being whey. An alternative approach is to functionalize the whey protein during manufacture of the processed cheese.
In the future, optimum levels of functional protein could be totally redefined if work with casein fractions comes to fruition. Ingredients enriched in as-casein could deliver significantly more body to processed cheese without compromising other properties.
Keywords: intact casein, functional protein, processed cheese