Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions.

The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% / protein) to generate four mixed samples at 5, 7, 9, and 11% / total protein. Skimmed milk powder was also used to prepare four pure milk samples at the same protein concentrations.

Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil.

Porungo is a traditional pasta filata cheese produced using raw milk throughout the southwest region of the state of São Paulo, Brazil. The objectives of this Research Communication were to evaluate the quality of raw milk used to make Porungo cheese, to characterize its production process, and to determine its chemical composition. The results showed that the raw milk met both Brazilian and international quality requirements.