Imitation Cheese Manufacture Using Rapid Visco-Analyzer and Its Optimization

Abstract

Imitation cheeses in a laboratory-scale (100-g) made by a rapid visco analyzer (RVA) at different stirring speeds (200,300,450 rpm) were investigated with a control (Stephan cooker at 1,500 rpm) at 85 °C through functional properties, microstructure and sensory evaluation. Compared with cheeses of similar composition made by a Stephan cooker, the response of colour, meltability, fat leakage and TPA values could be difference by adjusting the speed of RVA. Compared to the cheeses made by the Stephan cooker, the cheese made by RVA was significantly (P < 0.05) more green, more yellow and A c c e p t e d M a n u s c r i p t 2 noticeably less white than all other cheeses, which had a decrease in the L* values and an increase in a* and b* values. TPA values of imitation cheese made by the RVA at 450 rpm were lower than that cheese made by other speed. However, the imitation cheeses of 450 rpm was significantly (P < 0.05) higher, which was similar with the fat leakage of imitation cheese manufactured by Stephan cooker. The melt of imitation cheese significantly (P < 0.05) reduced by increasing the stirring speed of RVA. While significant, the melt of the 1,500 rpm cheese was smaller than all other cheeses.Increasing the stirring speed of RVA showed a more effective fat emulsification and a uniform protein matrix, by reducing the fat globule size. Sensory analysis, showed the imitation cheese made by RVA at 450 rpm was similar to the control made by Stephan cooker. Subsequently, the stirring speed, mixing time and heating temperature were optimized at 450 rpm, 7.50 min and 86 °C by response surface methodology (RSM).Results indicated that RVA could make imitation cheeses as well as the functional properties of the control in a laboratory-scale.Running head: Imitation cheeses could be made by a rapid visco analyzer

Utilization of Maize Germ Cake as a Nutritional and Functional Ingredient in Processed Cheese

“…The functional properties of processed cheese are affected by various factors, such as the type and properties of natural cheese, supplemental ingredients, emulsifying conditions, moisture, pH, fat content, cooling, and ripening [25]. Using its own specially designed profiles for mixing, measuring heating, and cooling, the Rapid Visco Analyzer (RVA) is the most effective tool on the market for determining the cooked viscous properties of starch, grain, flour, and many other food products [26]. Therefore, the RVA is used to evaluate the melted textural properties of processed cheese and processed cheese spreads [18].…”

A review of natural cheese and imitation cheese

“…Burkwall in 1973 used pre‐gelatinized starches to make imitation cheese but resulting in zero‐melt cheese products. Besides that, addition of inulin and resistant starch to casein‐based cheese analogues had resulted in the reduction of meltability and stringiness of the cheeses (Bi et al., 2016). Besides that, addition of native maize, wheat, potato, and rice starch (Kiziloz et al., 2009; Mounsey & O'Riordan, 1999, 2001) also produced imitation cheeses with decreased meltability and stringiness.…”

“…According to Bi et al. (2016), the higher the stirring speed of a mixer used, the higher the percentage of fat leakage from the imitation cheese. High‐speed cheese has a higher percentage area ratio, which allows oil to be released from fat globules that have not been stabilized as emulsions during processing (Everett & Olson, 2003).…”

“…Twin-screw extruders can mimic the kneading and stretching process of making a pasta-filata cheese such as Mozzarella cheese (Mounsey & O'riordan, 2001). For laboratoryscale production of imitation cheese, the Rapid Visco Analyzer has been used (Bi et al, 2016;Ye & Hewitt, 2009). An attempt to manufacture imitation cheese under laboratory conditions using the Farinograph with torque measurement has also been done by El-Bakry et al (2010) to ascertain whether it is suitable to be used for research and development.…”

“…This may be due to the decomposition of protein during cold storage that increases the soluble nitrogen content, resulting in reduced emulsification and increased fat leakage (Ahmed, 2009). According to Bi et al (2016), the higher the stirring speed of a mixer used, the higher the percentage of fat leakage from the imitation cheese.…”