Effects of pre-emulsification with heat-treated whey protein on texture and microstructure of processed cheese

Li, Hongjuan; Qin, Airong; Yu, Hongmei; Han, Yiyu; Zheng, Shan; Yu, Jinghua

doi:10.1016/j.lwt.2020.109185

Cited by 16 publications

(16 citation statements)

References 29 publications

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“…In this study, the samples were subjected to the same mixing speeds, time and temperature, with the sole distinction being the inclusion of the creaming step. The creaming process is important for the homogeneous texture of PC, texture stability and to improve firmness, the uniform fat droplet dispersion and, consequently, for the stability of the final product (Weiserová et al 2011;Li et al 2020). During this process, emulsifying salts removes calcium caseinate bound to caseins, allowing casein to emulsify the fat in PC matrix (Hougaard et al 2015).…”

Section: Discussionmentioning

confidence: 99%

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Emulsifying salts and P₂O₅ content as promising strategies to control Bacillus cereus growth during storage of processed cheese

Fusieger,

Russo,

Nero

et al. 2023

Int J of Dairy Tech

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Bacillus contamination in processed cheese (PC) has been reported and can lead to substantial economic consequences. We investigated the ability of six emulsifying salt solutions, each containing phosphorus pentoxide (P2O5), to inhibit the growth of B. cereus in PC. This study encompassed an assessment of the impact of PC processing methods (pasteurisation and creaming), storage temperature (6°C and 30°C) and storage time (up to 120 days). Our findings revealed that lower storage temperatures and the choice of emulsifying salt significantly influenced the B. cereus growth in PC. Notably, the creaming process and a higher P2O5 content demonstrated an enhanced inhibitory effect. This study underscores the potential effectiveness of appropriate emulsifying salts as a promising strategy for controlling B. cereus in PC.

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Section: Discussionmentioning

confidence: 99%

“…2011; Li et al . 2020). During this process, emulsifying salts removes calcium caseinate bound to caseins, allowing casein to emulsify the fat in PC matrix (Hougaard et al .…”

Section: Discussionmentioning

confidence: 99%

Emulsifying salts and P₂O₅ content as promising strategies to control Bacillus cereus growth during storage of processed cheese

Fusieger,

Russo,

Nero

et al. 2023

Int J of Dairy Tech

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“…The stained OEG was placed on microscope slides and CLSM images were scanned continuously using a Leica TCS SP8 (Leica Microsystems GmbH, Wetzlar, Germany) at 100× magnification, 488 nm and 553 nm excitation beams. 16…”

Section: Clsm Of Oegsmentioning

confidence: 99%

Influence and effect mechanism of filler type on the physicochemical properties, microbial numbers, and digestibility of ovalbumin emulsion gels during storage

Han

et al. 2023

Food Funct.

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“…Casein could crosslink with whey protein in cheesemaking. This accumulates in the cheese possessing a higher hardness 42 . However, in our research, further heating of the whey protein and the addition of a doubleheated polymerized whey protein signi cantly decreased the hardness.…”

Section: Composition and Cheese Yieldmentioning

confidence: 99%

Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield

Bielska

Cais‐Sokolińska

2023

Preprint

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Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the effect of heat treatment on whey protein’s texture, color, and gloss was analyzed using fresh white cheeses from buttermilk with polymerized whey protein. Additionally, the influence of the polymerization process on cheese yield and composition was examined. Four fresh white cheese samples were prepared: without whey protein concentrate (FWC); with whey protein concentrate (FWC/WPC); with single-heated polymerized whey protein (FWC/SPWP); and with double-heated polymerized whey protein (FWC/DPWP). The introduction of whey protein in buttermilk cheese production increased cheese yield over 2-fold. There were no differences in color and gloss between FWC/SPWP and FWC/DPWP samples.

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Effects of pre-emulsification with heat-treated whey protein on texture and microstructure of processed cheese

Cited by 16 publications

References 29 publications

Emulsifying salts and P₂O₅ content as promising strategies to control Bacillus cereus growth during storage of processed cheese

Emulsifying salts and P₂O₅ content as promising strategies to control Bacillus cereus growth during storage of processed cheese

Influence and effect mechanism of filler type on the physicochemical properties, microbial numbers, and digestibility of ovalbumin emulsion gels during storage

Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield

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Effects of pre-emulsification with heat-treated whey protein on texture and microstructure of processed cheese

Cited by 16 publications

References 29 publications

Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese

Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese

Influence and effect mechanism of filler type on the physicochemical properties, microbial numbers, and digestibility of ovalbumin emulsion gels during storage

Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield

Contact Info

Product

Resources

About

Emulsifying salts and P₂O₅ content as promising strategies to control Bacillus cereus growth during storage of processed cheese

Emulsifying salts and P₂O₅ content as promising strategies to control Bacillus cereus growth during storage of processed cheese