Cheese Rheology

Prentice, Jonah; Langley, Keith; Marshall, Richard

doi:10.1007/978-1-4615-2650-6_8

Cited by 58 publications

(46 citation statements)

References 37 publications

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“…This may be attributed to partial substitution of Halloumi cheese and incorporation of 7.44% Kopanisti cheese (D), in which casein degradation is intense [21] and 7.44% strained yoghurt, in which acid curd is inelastic. This appears to be in agreement with Prentice et al [31] that the rheological role of Ca paracasein in fresh cheese is to provide a continuous elastic framework for the individual cheese granules. From the above, it is clear that the textural differences of the four types of processed cheeses result from differences in their composition.…”

Section: Physicochemical and Rheological Characteristicssupporting

confidence: 92%

“…The highest values of hardness, gumminess and chewiness were found in the product (A), which was prepared with the highest percentage of fresh Halloumi cheese (61.9%) and the largest concentration of ash, followed in decreasing order by products (C), (B) and (D). This is due to the fact that processed cheeses (A) and (C) had higher intact paracasein content than the other processed cheeses, since paracasein shows a strong correlation with cheese hardness [9,31]. From this result it appears that increasing the Halloumi cheese, salt and ash contents of the blend increased the hardness of the resulting processed cheese.…”

Section: Physicochemical and Rheological Characteristicsmentioning

confidence: 99%

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Creation and quality characterization of processed cheeses derived mainly from Halloumi cheese

Kaminarides

Kalogridis

Massouras

2006

Lait

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-Four new types of processed cheese based on Halloumi cheese were produced. Each cheese had the same concentration of dry matter (53%) and fat in dry matter (65%), but the constituents (Halloumi cheese, Kopanisti cheese, strained yoghurt, butter, emulsifiers and water) differed in concentration. Significant statistical differences were noticed in the total protein, water-soluble protein, lactose, ash, pH, hardness, springiness, adhesiveness, cohesiveness, gumminess, chewiness and organoleptic characteristics of the cheeses produced. In all these cheeses, the total microbial flora was low. Yeasts and molds were detected in some samples, but at negligible levels. There were no coliforms. The most important volatile aromatic components of these four types of processed cheese were ethanol, acetone, butanoic, hexanoic and acetic acids. On the basis of the organoleptic assessment the most desirable product was the one that contained 57.8% Halloumi cheese, 17.7% butter, 14.1% water, 7.9% strained yoghurt and 2.3% emulsifiers. grasse dans l'extrait sec (65 %). Des différences statistiques significatives ont été notées dans la teneur en protéine totale, protéine hydrosoluble, lactose, cendre, pH, et pour la dureté, l'élasticité, l'adhérence, la cohésivité, la viscosité, la masticabilité et les caractéristiques organoleptiques des fromages fondus obtenus. La flore microbienne des fromages est restée dans tous les cas à des niveaux assez bas. Des levures et des moisissures ont été trouvées dans certains échantillons à des niveaux négligeables. Il n'y avait pas de coliformes. Les composés volatils les plus importants étaient les aldéhydes, les alcools, les cétones, les esters et les acides (butyrique, hexanoique et acé-tique). Le produit le plus satisfaisant était celui qui a contenait 57,8 % fromages Halloumi, 17,7 % de beurre, 14,1 % d'eau, 7,9 % de yaourt égoutté et 2,3 % d'émulsifiant.fromage fondu / Halloumi / texture / composés volatils

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Section: Physicochemical and Rheological Characteristicssupporting

confidence: 92%

Section: Physicochemical and Rheological Characteristicsmentioning

confidence: 99%

Creation and quality characterization of processed cheeses derived mainly from Halloumi cheese

Kaminarides

Kalogridis

Massouras

2006

Lait

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“…Maximum stress values at this level of deformation can be taken as representative of cheese firmness as judged in the first bite during mastication (Prentice, Langley, & Marshall, 1993). It is clear that the ranking in firmness of all the samples examined by this test followed the same pattern as the TPA hardness (33% deformation).…”

Section: Texture Analysismentioning

confidence: 99%

Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product

Volikakis

Βiliaderis

Vamvakas

et al. 2004

Food Research International

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“…Variation in firmness was related to the concentration of casein in the matrix. As the concentration of casein increased, the intra and inter-strand linkages became more numerous and matrix more difficult to deform (Jong 1976(Jong , 1978Chen et al 1979;Prentice et al 1993). Addition of TSC in control samples lead to significant (p <0.05) increase in hardness.…”

Section: Effect On Physical Properties Of Processed Cheesementioning

confidence: 99%

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Seth

Bajwa

2013

J Food Sci Technol

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The investigation was undertaken to study the effect of acidulants on the recovery of milk constituents and composition of Mozzarella pre-cheese and physical, chemical and sensory characteristics and texture profile analysis (TPA) of processed cheese prepared there from. The pre-cheese was made by direct acidification technique using citric, acetic and lactic acid and processed with 1 % tri-sodium citrate. The acidulants significantly (p <0.05) affected the fat and protein recoveries and chemical composition of pre-cheese. These also had a significant (p <0.05) effect on chemical constituents (moisture, protein, fat on dry basis and moisture in non-fat substances), sensory characteristics, physical properties (expressible serum, fat leakage and meltability) and TPA (hardness, fracturability, adhesiveness, elasticity, gumminess and chewiness) of processed cheese.

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Cheese Rheology

Cited by 58 publications

References 37 publications

Creation and quality characterization of processed cheeses derived mainly from Halloumi cheese

Creation and quality characterization of processed cheeses derived mainly from Halloumi cheese

Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

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