Characteristics of rennet–casein-based model processed cheese containing maize starch: Rheological properties, meltabilities and microstructures

Ye, Aiqian; Hewitt, Sheelagh A.; Taylor, Steve L.

doi:10.1016/j.foodhyd.2008.08.016

Cited by 35 publications

(9 citation statements)

References 16 publications

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“…Along with the SPI concentration increase, the sesame protein aggregated as a different protein phase in the casein gel matrix (Fig. 8b) which resembled the starch clusters in the processed cheese observed recently (Ye et al, 2009).…”

Section: Microstructure Of Ageing Cheesesupporting

confidence: 71%

Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese

Lu¹,

Schmitt²,

Chen³

2010

International Journal of Food Science &Amp; Technology

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Soft cheeses were manufactured from bovine milk with the addition of 0-12% sesame protein isolate (SPI) were utilised to investigate rheology, texture and microstructure at different stages of cheese making. SPI addition reduced the speed of milk fermentation, kappa-casein proteolysis of rennet and elongated the time of cheese curd formation. Renneted milk storage modulus G¢ 60min was decreased and coagulation time increased with increasing SPI content. Low SPI supplements (4% and 8%) enhanced the hardness, cohesiveness, adhesiveness and gumminess of the soft cheese, while high SPI addition (12%) deteriorated the texture. In the cheese curd gel matrix, SPI distributed as specific SPI-gel clusters on the surface of curd fractures, stacked or fused with ball-shaped casein micelles and wrapped up to casein gel strands. In summary, SPI actively interacted with casein colloid throughout the cheese making process.

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Section: Microstructure Of Ageing Cheesesupporting

confidence: 71%

Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese

Lu¹,

Schmitt²,

Chen³

2010

International Journal of Food Science &Amp; Technology

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“…As starch concentration increased in the samples at pH 4.5-7.0, their meltability decreased. Ye, Hewitt and Taylor [32] examined the effect of normal maize starch (25 % amylose), waxy maize starch (99 % amylopectin) and high amylose maize starch-HAMS (with 70 % amylose) on the rheological characteristics of model processed cheese. The modified Schreiber test was implemented to measure the meltability of the processed cheese.…”

Section: Processed Cheese Analogues Meltabilitymentioning

confidence: 99%

“…Results expressed as mean ± standard deviation; "-" means that throughout the duration of the test the tan δ value does not exceed 1; a-g different letters indicate significant difference at P < 0.05; n = 3; significant differences between samples are determined by Tukey's post hoc test pH of 10 % AC + 2 % ADA tan δ value in 30 °C Transition temperature (crossover point) (°C) high concentration of starch [32]. Low meltability of imitation cheeses with low protein content is one of the main technological issues in these products [33], as water can be immobilized by swollen starch granules which can result in dehydration of the protein matrix.…”

Section: Processed Cheese Analogues Meltabilitymentioning

confidence: 99%

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Sołowiej

Dylewska

Kowalczyk

et al. 2016

Eur Food Res Technol

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“…Phase separation was reported between starch and rennet casein in imitation cheeses with starch (Ye and Hewitt ; Ye et al . ; Mounsey and O'Riordan 2008b) and mixed systems of milk protein concentrate and κ‐carrageenan (Hemar et al . ).…”

Section: Discussionmentioning

confidence: 99%

“…; Ye and Hewitt ; Ye et al . ). Other hydrocolloids besides starch can also be used to obtain a structure with desired physical properties.…”

Section: Introductionmentioning

confidence: 97%

Physical Properties of an Imitation Cheese as Affected by Emulsifying Salts and Citric Acid

Beykont

Kılıç‐Akyılmaz

2013

Journal of Food Processing and Preservation

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Effects of emulsifying salts and citric acid on meltability and textural properties of a starch‐based imitation cheese were investigated. Imitation cheeses were produced according to the same basic formula with varying concentrations of emulsifying salts and citric acid. While increasing the concentration of emulsifying salts increased hardness, citric acid at high concentration was found to prevent melting of the imitation cheese. Two of the imitation cheese samples with the highest and lowest concentrations of emulsifying salts and citric acid were stored at 4C for 3 months and changes in their meltability and textural properties were determined. Hardness of the sample prepared with the highest amounts of emulsifying salts and citric acid increased after 30 days of storage as a result of retrogradation of starch. Cohesiveness of both samples declined during storage. Practical Applications Imitation cheeses manufactured by using starch for replacement of protein are being investigated and produced for reducing cost of cheese manufacture and also for special consumer groups like phenylketonuria patients. This type of cheese is produced according to the method of manufacture of processed cheeses. However, obtaining a meltability value similar to those of processed or natural cheeses is a major challenge in its manufacture especially when the amount of starch is high. In addition, there is a lack of information in the literature for storage stability of this type of imitation cheese. This study addresses these two issues for improvement of this kind of imitation cheese.

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Characteristics of rennet–casein-based model processed cheese containing maize starch: Rheological properties, meltabilities and microstructures

Cited by 35 publications

References 16 publications

Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese

Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Physical Properties of an Imitation Cheese as Affected by Emulsifying Salts and Citric Acid

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