The effect of homogenization on texture of reduced dry matter processed cheese

Abstract

Since the cost of processed cheese is high in Oran, in this research we studied the effect of homogenization at the pressures of 100, 150 and 200 bar on the quality and texture of processed cheese followed by reducing dry matter. Results showed no significant difference between the pH and dry matter of processed cheese samples at different pressures (p > 0.05). Also, different pressures of homogenization had no significant effect on overall acceptability (p > 0.05). With increasing homogenization pressure, texture improved significantly (p < 0.05). Homogenization treatment at the pressure of 200 bar had the highest influence on the improvement of the processed cheese texture.Keywords: processed cheese; dry matter; homogenization; texture.Practical Application: The improvement of the texture of reduced dry matter processed cheese through homogenization.

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

“…Furthermore, the proteins (forming the basic "skeleton" of PCS) were integrated into the membranes of newly formed fat globules (Lopez et al, 2015). Taken together, these actions are likely to increase the number of binding interactions in the system, thus supporting the creation of a more rigid PCS matrix and ensuring its improved physical stability as well (Mohammadi and Fadaei, 2018). Pluta-Kubica et al (2021) reported that smaller fat globules allow the formation of a more compact protein matrix.…”

Development of processed low-sodium Maasdam cheese

“…Similar results were observed with the characterization of the texture of processed cheeses after the homogenization stage. Mohammadi and Fadaei (2018) found that both the decrease in fat globules and phosphate presence salts were responsible for increasing texture values. Nagyová et al (2014) observed that the proportion of phosphates of different sizes of chains significantly influences the texture of processed cheese and, in general, the increase in the proportion of polyphosphates can generate a less hard mass, while higher proportions of monophosphates can improve the bonds between calcium ions and caseins, generating harder products.…”

Удосконалення Технології Виготовлення Плавленого Сиру З Наповнювачем

“…Вказаний вакуумний котел-плавитель обладнаний тепловою сорочкою, яка забезпечує контрольовану температуру чаші котла-плавителя, й мішалкою. При цьому здійснюється постійне рівномірне перемішування й нагрівання компонентів, поміщених в чашу, що сприяє кращому плавленню та гомогенізації суміші [17].…”

“…Суміш вихідних компонентів додатково ретельно перемішують мішалкою котла-плавителя протягом 1 хвилини, а потім здійснюють поступовий (протягом близько [15][16][17][18][19][20]…”