Increasing the moisture content of imitation cheese: effects on texture, rheology and microstructure

Replacement of fat with functional fibre in imitation cheese

“…It has been reported that imitation cheeses with a casein content of $23% (w/w) and no added carbohydrates could hold a maximum of $54% moisture without the occurrence of visible pockets of loose moisture post manufacture (Hennelly, Dunne, O'Riordan, & O'Sullivan, 2005). This study clearly showed that the moisture level of cheese with equivalent casein content can be increased to produce a 60% moisture cheese when 21.3% DM starch was added.…”

Partial replacement of fat by functional fibre in imitation cheese: Effects on rheology and microstructure

“…Mounsey (2000) found honeycomb structures around the granules of native starch and suggested that these structures were a sign of protein dehydration. In the present study, the honeycomb structures in the control imitation cheese may be due to the presence of pools of free water within the protein matrix and their subsequent sublimation during the preparation of the samples for SEM (Hennelly, Dunne, O'Sullivan, & O'Riordan, 2005). In the case of the honeycomb structures found around N330 particles, it is possible that the high water-binding capacity of N330 pulled the water from the protein matrix and promoted its dehydration to some extent.…”

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

“…One of the functional properties of a great importance for processed cheese analogues and imitation cheese is meltability [30]. Schreiber melt test was implemented by Schreiber Foods (Green Bay, Wisconsin, USA) and is known as the commonly used empirical test for these types of products [31] albeit modified over the years.…”