Evaluating Cheese-like Emulsions from Animal Blood Proteins and Whey Solids

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Abstract
Animal blood globin powder and blood plasma concentrate prepared from cattle blood, were incorporated, along with modified whey solids, hydrolyzed cereal solids, butter, cellulose gum and water into heat processed cheese-like emulsions. Globin protein in the emulsion ranged from 12.2 to 16.4% while the plasma protein range was from 1.8 to 6.2%. The ingredients were blended while the pH was being raised to pH 6.8 and the mixtures were processed at 116 C for 15 min. Texture profile parameters of hardness, springiness and cohesiveness were evaluated. Increased globin protein concentration decreased springiness and cohesiveness. Hardness apparently was maximal at an approximate globin/plasma protein ratio of 5:1.

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