Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage

Abstract

The purpose of this study was to clarify factors affecting the browning of a model processed cheese during storage. Model processed cheese samples (pH 4.5-6.0) which were composed of sugars (galactose, glucose, or lactose; 0-1.8%), amino acids (0-2.8%), sodium caseinate (26.0-31.2%), fat from butter (22.0-28.5%), water (44.1%), emulsifying salts (trisodium citrate, disodium tartrate dihydrate, or disodium hydrogen phosphate; 0 or 1.4%), and salt (0-5.0%) were prepared. Each model processed cheese was stored at 50˚C for 4-7 d. The L*-, a*-, and b*-values of model cheese samples before and after storage were measured and the DE-value was calculated to estimate the browning. All model cheese samples turned brown during storage. The DE-value strongly correlated with the concentration of galactose (r50.99), and pH (r50.94), respectively. The galactose-added model cheese turned more intensively brown than glucose or lactose-added ones. The browning was not dependent on the amount of free amino acids, but on the amount of added sodium caseinate. The browning was repressed by the addition of 1 to 3% of NaCl. The model cheese added with disodium hydrogen phosphate as an emulsifying salt turned more intensively brown than those added with disodium tartrate dihydrate or trisodium citrate. The DE-values of model cheese samples containing galactose strongly correlated with the decrease in galactose. These results showed that galactose was one of the most important factors for regulating the browning of processed cheese during storage and that the browning was also dependent on pH, protein, NaCl, and an emulsifying salt.

Effect of Dairy, Season, and Sampling Position on Physical Properties of Trentingrana Cheese: Application of an LMM-ASCA Model

“…Water, which spreads from the center to the external zone of the wheel when the evaporation phenomenon begins, acts as a low-viscosity lubricant, reducing overall texture properties and as a solvent for coloring molecules, reducing their concentration, hence the color brightness decrease [ 26 ]. The color difference is mostly related to the concentration of products of the Maillard reaction naturally occurring in cheese [ 27 ]: the central zone of the cheese wheel maintains a temperature above 50 °C longer than the external zones, therefore more chromophore molecules are formed during and after the heating of the curd [ 28 ].…”