Increasing the proportion of homogenised fat in cheese milk: Effect on cheese-making properties

Vigneux, Marie-Pier B.; Villeneuve, William; Pouliot, Yves; Britten, Michel

doi:10.1016/j.idairyj.2021.105254

Cited by 4 publications

(1 citation statement)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This seems to be related to composition of the products as the higher solid and fat contents (at a test temperature of 10°C) in full‐fat cream cheese were responsible for firmer and stiffer textural properties than its counterparts. The rigidity of cheese was affected by fat particles and contents, which resulted in changes of rheological and fracture behaviours (Kealy, 2006; Brighenti et al ., 2008; Vigneux et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of formulation design on the physical and structural properties of commercial cream cheeses

Kim

Watkinson

Matía-Merino

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

This study investigated how the compositional properties and formulation design of commercial cream cheese products model cheese influenced physical and structural properties as compared to a model cheese composition. Of the seven products evaluated, three were block format (B), two were spreadable (S) and two were spreadable light (SL), with fat contents ranging from 13.7 to 35.7%. The majority of cream cheese products indicated the inclusion of starter culture, and all formulations contained one or more stabilisers. Protein/moisture (p/m) ratio, i.e. the effective protein concentration in the non-fat substance, was seen to most strongly correlate with material properties, with a positive slope for fracture stress (R 2 = 0.808) and modulus of deformability (R 2 = 0.721). In terms of outliers, the datapoint for SL2 on this modulus versus p/m graph was lower than its regression line, and one rationale is that lower fat content (13.7%) gave a lower modulus from the milkfat component at 10°C test temperature. B1, with the highest p/m of 0.17, had a more dense distribution of larger fat globules coated with proteins than B2 and B3. Fracture stress and modulus of deformability were noted to be higher for full-fat than for lower fat cheese. In all products, elastic characteristics dominated viscous flow as expected. Findings have demonstrated that significant variance exists across the material properties of commerical cream cheeses, and which shows specific dependencies on their formulation.

show abstract

Section: Resultsmentioning

confidence: 99%

Evaluation of formulation design on the physical and structural properties of commercial cream cheeses

Kim

Watkinson

Matía-Merino

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

Storable Cheese Curd—Effect of Milk Homogenization as a Pre-treatment and Freezing and Extrusion of Cheese Curd on Production of Pasta Filata Style Cheese

Schmidt,

Graf,

Hinrichs

2024

Food Bioprocess Technol

View full text Add to dashboard Cite

This study investigates the production of pasta filata style cheese from a storable, frozen intermediate material. Homogenization (2–16 MPa, single-staged) of milk (fat/protein = 0.9) was used as a tool to decrease fat globule size and consequently fat losses. Plasticization was achieved by using a single-screw extruder set up with double-jacketed hot water cycle. Non-frozen and frozen cheese curd as well as the extruded pasta filata style cheese pre-treated with different homogenization pressure was analyzed regarding the thermo-rheological properties. Fat and protein gain/loss during extrusion was evaluated by analyzing fat in dry matter (FDM) and protein in dry matter (PDM) before and after extrusion. Homogenization of cheese milk leads to a reduction of tan δ for thereof produced raw cheese curd material as well as the extruded products. Freezing and extrusion counteract the reduction of tan δ. A homogenization pressure of 8 MPa is sufficient to prevent fat losses during extrusion while still maintaining plasticization of the product for fresh and frozen material, respectively. The FDM after extrusion is 0.8% higher for fresh material and 4.9% higher for frozen material, which means that the fat concentrates during extrusion due to water loss. Moreover, there is no loss of PDM for all samples, regardless of the homogenization pressure. A combination of homogenization pressure, freezing, and extrusion leads to a plasticizable product without losses of fat and protein. Hence, frozen cheese curd can be used as a storable intermediate.

show abstract

Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatment

Oppen,

Schmidt,

Braitmaier

et al. 2024

Food Research International

View full text Add to dashboard Cite

Increasing the proportion of homogenised fat in cheese milk: Effect on cheese-making properties

Cited by 4 publications

References 28 publications

Evaluation of formulation design on the physical and structural properties of commercial cream cheeses

Evaluation of formulation design on the physical and structural properties of commercial cream cheeses

Storable Cheese Curd—Effect of Milk Homogenization as a Pre-treatment and Freezing and Extrusion of Cheese Curd on Production of Pasta Filata Style Cheese

Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatment

Contact Info

Product

Resources

About