Rheological and textural behaviour of double cream cheese. Part I: Effect of curd homogenization

Sánchez, Christian; Beauregard, Julie; Chassagne, M.-H.; Bimbenet, J.J.; Hardy, J.

doi:10.1016/0260-8774(94)90113-9

Cited by 20 publications

(19 citation statements)

References 16 publications

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“…These destabilization phenomena can be observed with the naked eye immediately after heat treatment in the form of large oil droplets at the curd surface. Further indication of MFG destabilization is given by the observed oily film at the inner surface of cylinders after sampling at 20 "C. The rheological behaviour of a very oily heated DCC curd was previously reported [28].…”

Section: Discussionmentioning

confidence: 91%

“…More fundamental results were obtained by quantitative methods such as viscosimetry and dynamic testing. It was found that double cream cheese have time-dependent flow behaviour [20,28,301 and dynamic viscoelastic properties similar to those of not chemically cross-linked polymers or pharmaceutical creams [28-301. The microstructure of cream cheeses was accessed by Transmission Electron Microscopy (TEM) and Scanning Electron Microscopy (SEM). The TEM and SEM are complementary methods which give an estimation of the different organization levels in food materials.…”

Section: Introductionmentioning

confidence: 99%

“…The rheological properties of cream cheeses were mainly accessed by qualitative methods such as penetromehy [26], uniaxial compression [13,241 and extrusion [15,[27][28][29]. More fundamental results were obtained by quantitative methods such as viscosimetry and dynamic testing.…”

Section: Introductionmentioning

confidence: 99%

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Rheological and microstructural characterization of double cream cheese

Sánchez¹,

Beauregard²,

Bride

et al. 1996

Nahrung

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SummaryF m e s s at 5 "C, dynamic viscoelastic moduli (G', G") and capillary extrusion profiles at 20 "C, were obtained on double cream cheese after the different steps of processing (curd obtention, mixing at 70 "C and 500 r.p.m. with heat-denatured WPC, heating at 85 "C, homogenizing at 20 MPa (1st stage) and 5 MPa (2nd stage) and cooling to 20 "C and 13 "C) and storage 7-9 days at 5°C. It was found that double cream cheese became f m e r and more elastic after heating and homogenization, although it became softer and more viscous after mixing and cooling. Transmission Electron Microscopy (EM) and cryo-Scanning Electron Microscopy (SEM) micrographs showed that rheology results could be related to aggregation (during heating and homogenization) and disruption (during cooling) of milk fat globule/ casein complexes. Dispersion of homogenization clusters after cooling, and aggregation of milk fat globules during storage caused double cream cheese structural instability to appear. It was suggested that the heterogeneity of capillary extrusion profiles could be quantified through application of fractal concepts and FOURIER analysis and related to structure and texture of double cream cheese.

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Section: Discussionmentioning

confidence: 91%

Section: Introductionmentioning

confidence: 99%

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Rheological and microstructural characterization of double cream cheese

Sánchez¹,

Beauregard²,

Bride

et al. 1996

Nahrung

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“…The changes of the DCC + estimated viscosity with the decrease of the cooling temperature may be explained by the disruption in the SSHE of the milk fat globule-milk protein clusters formed during the DCC + homogenization, followed by serum syneresis and dispersion of broken aggregates (Sanchez et al, 1994a). The clustering of milk fat globules during homogenization, mainly due to the high fat/protein ratio (Ϸ5.0-5.5), resulted in a highly viscous DCC + at the outlet of the homogenizer (Sanchez et al, 1994b). The viscous DCC + was subsequently cooled rapidly (within 1 min) from 70ЊC (temperature at inlet of SSHE) to, for instance, 20ЊC.…”

Section: Results and Discussion On-line Estimated Viscosity Of Double Cmentioning

confidence: 99%

Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate

Sánchez¹,

Beauregard²,

Bimbenet³

et al. 1996

Journal of Food Science

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As estimated on-line, the viscosity after cooling of double cream cheese curd containing heat-denatured WPC (DCC + ) increased from 1.4 Pa.s to 1.7 Pa.s when cooled to the range of 45ЊC to 24ЊC, and then decreased from 1.7 Pa.s to 1.0 Pa.s when cooled from 24ЊC to 15ЊC. The viscosity of DCC Ϫ (without heat-denatured WPC) increased from 1.5 Pa.s to 2.2 Pa.s at temperature shift from 40ЊC to 15.5ЊC. The firmness of stored DCC + and DCC Ϫ , respectively, decreased from 15.1N to 6.5N when cooled to temperatures from 45ЊC to 15ЊC, and from 17.9N to 9.9N when cooled from 40ЊC to 15.5ЊC, as recorded by cone penetrometry. The structure of DCC + cooled to 15ЊC collapsed after penetrometry, and DCC + cooled to 20ЊC destabilized during shearing in coaxial cylinder rheometer. A new phase in DCC + based on milk fat globules liberated by cluster disruption may be the cause of the structural and textural instability.

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“…Sanchez, Beauregard, Chassagne, Bimbenet, and Hardy () reported the increase in firmness of double cream cheese after homogenization. In another study by Sanchez, Beauregard, Chassagne, Bimbenet, and Hardy (), authors reported that homogenization promotes high structuring of curd by milk fat globule‐milk protein aggregation which results in the increase in firmness. At very high level of fat content, the decrease in firmness may result from substitution of part of the continuous phase with equal quantity of fat (Lynch & Griffin, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of whey protein concentrate, sodium caseinate, Cheddar cheese, and milk fat on sensory and functional properties of cheese dip

Bansal

Kanawjia

Khetra

et al. 2017

Journal of Food Processing and Preservation

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Cheese dip was prepared using sodium caseinate, WPC‐70, Cheddar cheese, carboxy‐methyl cellulose, and glycerol mono stearate. The response surface methodology was employed for the optimization of level of protein blend, Cheddar cheese, and milk fat by studying the responses namely flavor, body & texture, color & appearance, firmness, stickiness, and apparent viscosity. An increase in protein blend and Cheddar cheese content was associated with decrease in flavor, body & texture, and color & appearance score and increase in firmness, stickiness, and apparent viscosity. The optimized conditions for the cheese dip were 8.82% protein blend, 6% Cheddar cheese, and 9.72% milk fat with desirability value of 0.929. Principal component analysis applied to data matrix has identified protein blend, Cheddar cheese/apparent viscosity, and milk fat as three principal components which explained 83.18% of variance in total. Color & appearance score was found dependent on Cheddar cheese content added to cheese dip. Practical application This study could successfully be utilized in preparing a new cheese product with high nutritional and functional properties owing to the presence of whey proteins. The product formulation and technology can be scaled up for commercial manufacturing. Introduction of such a healthy product as food adjunct in the market will be inline with the growing consumer demand of new and healthy convenience products.

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Rheological and textural behaviour of double cream cheese. Part I: Effect of curd homogenization

Cited by 20 publications

References 16 publications

Rheological and microstructural characterization of double cream cheese

Rheological and microstructural characterization of double cream cheese

Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate

Effect of whey protein concentrate, sodium caseinate, Cheddar cheese, and milk fat on sensory and functional properties of cheese dip

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