Observation and Analysis of Crystalline Phases in Processed Cheese

Pommert, Jean-François; Klaebe, A.; Périé, Jacques; Lebugle, A.; Puech, Jean-Louis

doi:10.1111/j.1365-2621.1988.tb09278.x

Cited by 13 publications

(3 citation statements)

References 4 publications

(1 reference statement)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Another interesting observation is the mineral deposits within the cheese at Week 13 (Supplementary Figure 2), which were similar to those identified in previous studies as calcium phosphate via Scanning Electron Microscopy -Energy Dispersive X-ray Spectroscopy (SEM-EDX) analysis (Pommert et al 1988). The mineral deposit was randomly spotted within the microstructure of the cheese and thus no relationship could be drawn between the number of mineral deposits and the milk protein concentration.…”

Section: Microstructure Of Cheddar Cheese Throughout Ripeningsupporting

confidence: 86%

The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening

Soodam

Ong

Powell

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

The effect of varying the milk protein concentration using low concentration factor ultrafiltration retentate (~3.7%, 4%, 4.8%, 5.8% w/w protein) on Cheddar cheese during ripening was investigated. Quantitative analysis of the fat microstructure observed using confocal laser microscopy showed that the effect of the milk protein or time on the microstructure of the fat was minimal. Analysis of the protein sections showed a decrease in the branching of the protein network with time, as denoted by the smaller number of intersections (vertices), which correlated significantly with the level of trichloroacetic soluble nitrogen (r =-0.66, P<0.001) as well as the cohesiveness of the cheese (r = 0.70, P<0.001).The hardness was different in cheese made with different milk protein concentration during ripening. At Week 26 of the maturation period, the cheeses made from the 4.8% w/w and 5.8% w/w milk protein were significantly harder than the cheese with no ultrafiltration retentate (UF) addition, which might appeal for particular end uses and selected consumers. This observation correlates with the thicker protein network observed for the cheeses with higher milk protein observed in the cryo-scanning electron microscopy images. Our findings indicate that milk protein concentration has little effect on the cheese microstructure and texture especially when an adequate ripening period is provided, suggesting that high cheese manufacturing throughput may be obtained via this method if maturation is adequate.

show abstract

Section: Microstructure Of Cheddar Cheese Throughout Ripeningsupporting

confidence: 86%

The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening

Soodam

Ong

Powell

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…These range from tyrosine, calcium lactate, and lactose to various salts of calcium phosphate and calcium citrate (reviewed by Caric and others 1985; Guinee and others 2004). Concentrating on process cheese, researchers over the years have shown instances and even identified different types of crystals using microscopy, Fourier transform infrared spectroscopy, and x‐ray diffraction (Sommer 1930; Scharpf and Michnick 1967; Scharpf and Kichline 1968, 1969; Rayan and others 1980; Uhlmann and others 1983; Klostermeyer and others 1984; Caric and others 1985; Pommert and others 1988). The types of crystals identified in process cheese ranged from salts of calcium tartrate (Sommer 1930; Leather 1947) (although tartrate crystals are not commonly found anymore since tartrate‐based emulsifying salts are not typically used today), calcium citrate (Morris and others 1969; Scharpf and Kichline 1969), tertiary complexes of sodium and calcium citrates (Klostermeyer and others 1984), various salts of sodium and calcium phosphates (Scharpf and Kichline 1968; Pommert and others 1988), and, sometimes, calcium salts of free fatty acids (Bester and Venter 1986).…”

mentioning

confidence: 99%

Process Cheese: Scientific and Technological Aspects—A Review

Kapoor¹,

Metzger²

2008

Comp Rev Food Sci Food Safe

238

203

View full text Add to dashboard Cite

Process cheese is produced by blending natural cheese in the presence of emulsifying salts and other dairy and nondairy ingredients followed by heating and continuous mixing to form a homogeneous product with an extended shelf life. Extensive research on the important physicochemical and functional properties associated with process cheese and the various physicochemical, technological, and microbiological factors that influence these properties has resulted in process cheese being one of the most versatile dairy products with numerous end-use applications. The present review is an attempt to cover the scientific and technological aspects of process cheese and highlight and critique some of the important research findings associated with them. The 1st objective of this article is to extensively describe the physicochemical properties and microstructure, as well as the functional properties, of process cheese and highlight the various analytical techniques used to evaluate these properties. The 2nd objective is to describe the formulation parameters, ingredients, and various processing conditions that influence the functional properties of process cheese. This review is primarily targeted at process cheese manufacturers as well as students in the field of dairy and food science who may want to learn more about the scientific and technological aspects of process cheese. The review is limited to the relevant research associated with process cheeses as defined by the U.S. Code of Federal Regulations and does not cover imitation and substitute cheeses.

show abstract

“…X-ray microanalysis using a scanning electron microscope clearly showed the presence of the calcium-phosphate-rich zone. Although this method is not well developed in substrates such as cheese, the digital X-ray mapping of a fracture surface of Camembert cheese [3] and the identification of calcium phosphate crystals in processed cheeses [24] have previously been reported. A zone just under the rind, 75-250-μm thick, with individual crystal aggregates of calcium phosphate has already been shown [3] and was confirmed in this study.…”

Section: Zonesmentioning

confidence: 99%

Limited ripening of low-fat UF-cheese due to CaPO₄barrier?

Hannon

Lortal

Tissier

et al. 2009

Dairy Sci. Technol.

View full text Add to dashboard Cite

-The ripening of industrial soft cheeses manufactured using a liquid pre-cheese produced from the ultrafiltration (UF) of milk was observed to be slow in comparison to that of cheese manufactured by a traditional process. Moreover, in the UF-cheeses investigated in this study, which were produced using Penicillium camemberti as the surface flora, several surface defects were observed: the texture was 'carton' like and the rind frequently detached from the cheese. To gain a fuller understanding of the development of these surface defects in UF-cheeses, the migration of different minerals and ions, and the study of the rind microstructure by scanning electron microscopy and X-ray mapping were performed. The results suggest that the slower diffusion of lactate, possibly due to the mineral layer at the surface of cheeses, acting as a barrier to its diffusion, may have caused an alteration in the metabolism and growth of the surface mould and may explain the surface defects of these UF-cheeses.surface-mould cheese / UF-cheese / calcium phosphate / migration / lactate Article published by EDP Sciences modèles produits avec seulement Penicillium camemberti comme flore de surface montrent une texture de carton et la croûte se détache souvent du fromage. La caractérisation des migrations des minéraux et des ions et l'étude de la microstructure de la croûte de ces fromages modèles par microscopie électronique à balayage et micro-analyse X ont été réalisées afin de comprendre l'origine de ces défauts. La diffusion retardée du lactate, peut-être due à la présence d'une couche minérale à la surface des fromages, pourrait être à l'origine de changements de métabolisme et de la croissance de la moisissure et pourrait expliquer la moindre qualité des fromages.fromage à pâte molle / fromage UF / phosphate de calcium / migration / lactate

show abstract

Observation and Analysis of Crystalline Phases in Processed Cheese

Cited by 13 publications

References 4 publications

The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening

The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening

Process Cheese: Scientific and Technological Aspects—A Review

Limited ripening of low-fat UF-cheese due to CaPO₄barrier?

Contact Info

Product

Resources

About

Observation and Analysis of Crystalline Phases in Processed Cheese

Cited by 13 publications

References 4 publications

The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening

The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening

Process Cheese: Scientific and Technological Aspects—A Review

Limited ripening of low-fat UF-cheese due to CaPO4barrier?

Contact Info

Product

Resources

About

Limited ripening of low-fat UF-cheese due to CaPO₄barrier?