Fat reduction in the formulation of cheese emulsion causes problems in
its flowability and functional characteristics during spray-dried cheese powder
production. In order to eliminate these problems, the potential of using
microparticulated whey protein (MWP) in cheese emulsions was examined in this
study. Reduced-fat white-brined cheese emulsions (RF) with different dry-matters
(DM) (15%, 20%, and 25% excluding emulsifying salt) were
produced using various MWP concentrations (0%–20% based on
cheese DM of emulsion). Their key characteristics were compared to full-fat
cheese emulsion (FF). MWP addition had no influence on prevention of the phase
separation observed in the instable group (RF 15). The most notable effect of
using MWP was a reduction in apparent viscosity of RF which significantly
increased by fat reduction. Moreover, increasing the amount of MWP led to a
decrease in the values of consistency index and an increase in the values of
flow behavior index. On the other hand, using high amounts of MWP made the
emulsion more liquid-like compared to full-fat counterpart. MWP utilization also
resulted in similar lightness and yellowness parameters in RF as their full-fat
counterparts. MWP in RF increased glossiness and flowability scores, while
decreased mouth coating scores in sensory analyses. Fat reduction caused a more
compact network, while a porous structure similar to FF was observed with MWP
addition to RF. In conclusion, MWP showed a good potential for formulation of
reduced-fat cheese emulsions with rheological and sensorial characteristics
suitable to be used as the feeding liquid in the spray drying process.
Maillard reaction (non-enzymatic browning) formed during heat treatment is an important for the quality of foods. Hydroxymethylfurfural (HMF) is an intermediate compound of this reaction and can be changed with temperature during production and storage in dairy products. In this study, the HMF levels of pasteurized and UHT milks with different fat contents were determined. In addition to the effect of hydrolisation of lactose on HMF contents, the composition and colour values of milk samples were also determined. Total HMF values varied from 1.15 to 4.78 µmol/L in pasteurized milk, 2.16 to 12.74 µmol/L in UHT milk and 27.35 to 35.73 µmol/L in lactose hydrolised milk. Although increase in heat intensity resulted in an increase in HMF values, levels were still lower than those in other food products. HMF values of UHT milk slightly increased with an increase in milk fat. The highest level was obtained in lactose hydrolised UHT milk. Moreover, the redness values of lactose hydrolised UHT milks were high.
Cheese emulsion is an intermediate product for the production of cheese powder
and needs to be stable, homogeneous and pumpable characteristics to convey to
the spray drier. This study was conducted to evaluate the effects of fat
reduction and emulsifying salt (ES) amount in cheese emulsion systems on the
physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined
cheese emulsions were produced with different dry matters (DM; 15%–25%
excluding ES) and ES concentrations (0%–3% based on cheese weight).
Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that
of FF cheese emulsion. Reduction in the amount of ES resulted in instability of
both emulsions. Apparent viscosity with pseudoplastic flow behavior
significantly increased with the decrease of fat content in stable cheese
emulsions. Microstructure of emulsions appeared to be related to the fat
content, stability and degree of emulsification. Reduction of fat content caused
to get less lightness and more greenness in color, whereas yellowness was
significantly decreased by increase in the amount of ES. In conclusion, fat
reduction resulted in higher viscosities of cheese emulsion due to inducing the
increment of protein, and the addition amount of ES considered as very important
factor to produce stable cheese emulsion without protein precipitation or cream
separation. Therefore, for preparation of RF cheese emulsion using a variety of
white-brined cheese, lower amounts of DM would be suggested in this study to
obtain homogenous droplets in the atomizing process of spray drying.
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