Cream Cheese and Related Products

Guinee, Timothy P.; Hickey, Michael C.

doi:10.1002/9781444316223.ch8

Cited by 10 publications

(8 citation statements)

References 46 publications

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“…Hydrocolloids are paramount in commercial cream cheese production and are used for stabilisation, texture enhancement and fat/protein replacement (Golding & Matia-Merino, 2013). Due to their powerful ability to bind water, hydrocolloids can improve product texture by providing firmness, improving mouthfeel, enhancing spreadability, reducing syneresis and lengthening shelf-life (Guinee & Hickey, 2009;Wielinga, 2009a). Galactomannans, which are non-ionic, branched polysaccharides, such as locust bean gum (LBG) and guar gum, are used extensively in cream cheese production to increase the viscosity of the continuous phase and prevent syneresis (Goldstein, Alter, & Seaman, 2012;Guinee & Hickey, 2009;Rol, 2012).…”

Section: Product Compositionmentioning

confidence: 99%

“…Due to their powerful ability to bind water, hydrocolloids can improve product texture by providing firmness, improving mouthfeel, enhancing spreadability, reducing syneresis and lengthening shelf-life (Guinee & Hickey, 2009;Wielinga, 2009a). Galactomannans, which are non-ionic, branched polysaccharides, such as locust bean gum (LBG) and guar gum, are used extensively in cream cheese production to increase the viscosity of the continuous phase and prevent syneresis (Goldstein, Alter, & Seaman, 2012;Guinee & Hickey, 2009;Rol, 2012). These gums also have the advantage of having low sensitivity to both salt and pH concentration (Wielinga, 2009a), allowing a wide range of formulations and process conditions.…”

Section: Product Compositionmentioning

confidence: 99%

“…Although the physical processing history of these products is not known, the inclusion of a vegetable emulsifier in product 2 (not present in product 1see Table 1) suggests that the observed differences in microstructure and rheology may be explained by the greater degree of emulsification of fat and protein in product 2. As discussed above, emulsifiers are commonly used to improve the spreadability and stability of cream cheeses, processed cheeses and dairy products in general (Euston, 2008;Guinee & Hickey, 2009;Wendin et al, 2000).…”

Section: Dynamic Rheology Of Products 1 -6mentioning

confidence: 99%

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The microstructure and textural properties of Australian cream cheese with differing composition

Macdougall

Ong

Palmer

et al. 2019

International Dairy Journal

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Confocal laser scanning microscopy (CLSM) was used to compare the microstructure of six Australian commercial cream cheese products. The optimal conditions for cryo scanning electron microscopy (cryo SEM) analysis of cream cheese microstructure were also examined. These complementary techniques revealed a typical cream cheese microstructure of homogenised fat globules embedded in a non-continuous protein network. The association between fat and protein within the microstructure was influenced by product composition (fat:protein ratio, moisture content) and ingredients. The addition of emulsifier led to a softer product with distinct microstructure. Cryo SEM also revealed a "honeycomb"-like structure, which was interpreted as a eutectic artefact formed by the addition of gum/s. Product hardness and gel strength generally correlated with high fat, low moisture content and a compact microstructure. Overall, this study shows how product composition affects the microstructure, texture and rheological properties of cream cheese.

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Section: Product Compositionmentioning

confidence: 99%

Section: Product Compositionmentioning

confidence: 99%

Section: Dynamic Rheology Of Products 1 -6mentioning

confidence: 99%

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The microstructure and textural properties of Australian cream cheese with differing composition

Macdougall

Ong

Palmer

et al. 2019

International Dairy Journal

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“…Nowadays, the production technology of mascarpone cheese differs from the traditional method of cream acidification. Cream is subjected to coagulating and stabilizing agents as well as citric acid that causes coagulation (Guinee & Hickey, ).…”

Section: Introductionmentioning

confidence: 99%

Analysis and mathematical modelling of the behaviour of Escherichia coli in the mascarpone cheese during cold storage

Kowalik

Łobacz

Żulewska

et al. 2018

Int J of Food Sci Tech

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Summary The aim of this work was to study the behaviour of E. coli in mascarpone cheese during storage at the temperatures ranging from 3 to 15 °C, as well as application of predictive microbiology to describe the experimental data. The Baranyi, Gompertz and logistic models were fitted at the stage of primary modelling. Although all applied primary models described the growth of micro‐organisms accurately, the most accurate goodness of fit was obtained for the Gompertz model and the growth rates generated by this model were used for secondary modelling. The polynomial model predicted accurately the influence of temperature on the growth rate of E. coli, reaching the adjusted coefficient of linear regression 0.99. Generated predictive model that describes the growth of E. coli in mascarpone cheese constitutes a valuable tool in assessing the microbiological stability of the food product with similar physicochemical properties.

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“…The coagulum was then hot packed at 70°C into plastic containers. All samples were stored at 4°C until analysis (Phadungath 2005; Guinee and Hickey 2009).…”

Section: Methodsmentioning

confidence: 99%

The effect of adding enzyme‐modified cheese on sensory and texture properties of low‐ and high‐fat cream cheeses

Miri¹,

Najafi²

2010

Int J of Dairy Tech

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The influence of enzyme‐modified cheese (EMC) and fat content on sensory and texture properties of cream cheese was investigated. Enzyme‐modified cheese and fat content were set at three levels each, and organoleptic and texture properties for all experimental cheeses were then determined. Data were analysed using response surface methodology. Both design parameters had significant influence on sensory and texture properties. The EMC did not alter hardness significantly, whereas the higher fat formula had the higher hardness. The results indicated that the optimum level of EMC was less than 1% for high‐fat cream cheeses and at least 5% for low‐fat cream cheeses.

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Cream Cheese and Related Products

Cited by 10 publications

References 46 publications

The microstructure and textural properties of Australian cream cheese with differing composition

The microstructure and textural properties of Australian cream cheese with differing composition

Analysis and mathematical modelling of the behaviour of Escherichia coli in the mascarpone cheese during cold storage

The effect of adding enzyme‐modified cheese on sensory and texture properties of low‐ and high‐fat cream cheeses

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