Effects of heat treatment on the meltability of processed cheese.

Tatsumi, Kiyoshi; Nishiya, Tsuguaki; Ido, Kazuo; Kawanishi, Gosei

doi:10.3136/nskkk1962.38.102

Cited by 6 publications

(3 citation statements)

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“…It is possible that the interac-tions responsible for this gelation/aggregation could also contribute to the functionality of processed cheese. Tatsumi et al (1991) studied the relationship between meltability and water-insoluble casein content, which was determined by centrifugation, of model cheese dispersions, which consisted of sodium caseinate, butter fat, and water. Those researchers observed the formation of insoluble casein after model cheese was heated at 80°C.…”

Section: Discussionmentioning

confidence: 99%

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Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate–Protein Interactions in Casein Micelles

Mizuno

Lucey

2005

Journal of Dairy Science

136

148

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Influence of emulsifying salts (ES) on some physical properties of casein micelles was investigated. A reconstituted milk protein concentrate (MPC) solution (5% wt/wt) was used as the protein source and the effects of ES [0 to 2.0% (wt/wt)] were estimated by measuring turbidity, acid-base titration curves and amount of casein-bound Ca and inorganic P (P(i)). Various ES, trisodium citrate (TSC), or sodium phosphates (ortho-, pyro-, or hexameta-) were added to MPC solution, and all samples were adjusted to pH 5.8. Acid-base buffering curves were used to observe changes in the amount and type of insoluble Ca phosphates. An increase in the concentration of TSC added to MPC solution decreased turbidity, buffering at pH approximately 5 (contributed by colloidal Ca phosphate), and amount of casein-bound Ca and P(i). Addition of up to 0.7% disodium orthophosphate (DSP) did not significantly influence turbidity, buffering curves, or amount of casein-bound Ca and P(i). When higher concentrations (i.e., > or =1.0%) of DSP were added, there was a slow decrease in turbidity. With increasing concentration of added tetrasodium pyrophosphate (TSPP), turbidity and buffering at pH approximately 5 decreased, and amount of casein-bound Ca and P(i) increased. When small concentrations (i.e., 0.1%) of sodium hexameta-phosphate were added, effects were similar to those when TSPP were added but when higher concentrations (i.e., > or =0.5%) were added, the buffering peak shifted to a higher pH value, and amount of casein-bound Ca and P(i) decreased. These results suggested that each type of ES influenced casein micelles by different mechanisms.

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Section: Discussionmentioning

confidence: 99%

“…They suggested that the increase in insoluble casein was related to a decrease in meltability in processed cheese. Although ES was not used in their model system, the results of Tatsumi et al (1991) suggested that heat-induced aggregation of casein could contribute to a decrease in meltability of processed cheese.…”

Section: Discussionmentioning

confidence: 99%

Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate–Protein Interactions in Casein Micelles

Mizuno

Lucey

2005

Journal of Dairy Science

136

148

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“…Preparation of a standard model of processed cheese. A standard model processed cheese (Table 1) was prepared according to the methods of Tatsumi et al (2) and Kwak et al (3). Butter (Yukijirushi Hokkaido Butter (no salt), Megmilk Snow Brand, Sapporo, Japan) was molten at 80˚C, and the upper layer (butter fat) was collected.…”

Section: Methodsmentioning

confidence: 99%

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

Adachi

Igoshi

Murata

2020

J Nutr Sci Vitaminol

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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.

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Pasteurized Processed and Imitation Cheese Products

Guinee

2017

Cheese

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Effects of heat treatment on the meltability of processed cheese.

Cited by 6 publications

References 0 publications

Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate–Protein Interactions in Casein Micelles

Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate–Protein Interactions in Casein Micelles

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

Pasteurized Processed and Imitation Cheese Products

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