Cheese quality - Problem with protein coagulation

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Problem with protein coagulation

Printed From: Dairy Science and Food Technology
Category: Cheese quality
Forum Name: Cheese quality
Forum Description: Topics retaing to the quality of cheese
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=493
Printed Date: 11 Dec 2023 at 5:20am
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Topic: Problem with protein coagulation

Posted By: Jonhny123
Subject: Problem with protein coagulation
Date Posted: 23 Sep 2019 at 1:38pm

Hello everyone,

I have just been A new member of the forum. Actually, i am currently getting a problem with my dairy product. I really appreciate if receive all of your advices.

My product contains cheese powder, vegetable fat powder, emusifier (E471) and malic acid. I use malic acid for coagulation of the mixture. The problem is that when i put tap water into the mixture (containing malic acid powder before), then stir, there is something causing sandiness after the protein is coagulated. But when putting water first, stir the mixture and then add malic acid, the product is created with smooth mouthfeel and no sandiness. And my desired product must contain malic acid in the powdered mixture, not adding after putting water into.

So, could you please tell me how to overcome this problem. Thnak you very much

Replies:

Posted By: Admin
Date Posted: 13 Oct 2019 at 10:55am

Sorry for delay in responding. It looks as though you have identified the cause of the problem, the malic acid present in your powder. It would seem that the acid is causing protein precipitation as you are mixing in the water. If so, then it may be possible to reformulate your mix and use encapsulated malic acid. Using colder water and faster hydration using an appropriate mixing unit might also help.

You off course do have a solution that you know works. Adding the malic acid after the mix is hydrated.

Posted By: Guests
Date Posted: 14 Oct 2019 at 2:54pm

Thank you for your support.

For the cold water, I will try this method for sure.

For the encapsulated acid, as far as I know, the problem is that the particle size of encapsulated acids is often large which can lead to uneven dry mixture. So, are there any encapsulated available in small particle size? Please guide me more!

Thank you so much

Posted By: Admin
Date Posted: 14 Oct 2019 at 3:51pm

I am sorry I cannot recommend encapsulated acid suppliers. Using cold water and fast mixing should help and I would like to hear the results. I wonder if you could get a powder with glucono delta-lactone (GDL),instead of malic acid. Using GDL might solve your problem.