Rheology and microstructure of processed Ras cheese spreads with formulated emulsifying salt mixtures*

Abdel-Hamid, L. B.; El-Shabrawy, S. A.; Awad, R. A.; Singh, Rakesh K.

doi:10.1080/10942910009524616

Cited by 6 publications

(4 citation statements)

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“…The increase in oil separation in the stored processed samples could be correlated to the increase in soluble nitrogen contents (more decomposition of protein) which result in a lower degree of emulsification and higher fat leakage. These results are in accordance with the findings of Abd El-Hamid et al (2000) and Awad (2003). Differences in viscosity [cP] of all the processed cheese during storage are illustrated in Figure 1.…”

Section: Chemical Compositionsupporting

confidence: 93%

The effects of camel milk powder on the stability and quality properties of processed cheese sauce [pdf]

Desouky¹,

Salama²,

El‐Sayed³

2019

Acta Sci Pol Technol Aliment

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Background. Camel milk contains all the essential nutrients as cow's milk, and has potential beneficial nutritive properties. The drying process has a little effect on the surface composition of milk powders. The use of camel milk powder in the manufacture of processed cheese could produce a product with special functional properties. Material and methods. The effects of adding different concentrations of camel milk powder (CMP; ranging from 5 to 15%) as a new functional source to replace the cheese base in the manufacture of processed cheese sauces with highly acceptable quality and sensory properties were investigated. Results. All treatments varied significantly (p ≤ 0.05) in their properties depending on the percentage of CMP added and the storage period (6 ±0.5°C for 30 days). The pH, meltability, oil separation, viscosity and sensory properties of cheese sauce were measured during the storage period. Also, the chemical composition of the freshly prepared cheese sauces was examined. The moisture and total solids content decreased and increased significantly (p ≤ 0.05), in line with an increase of CMP in the cheese base formula, while the fat separation decreased with an increase in the percentage of camel milk powder added to the blends. The oil separation and meltability values increased (p ≤ 0.05) in all treatments, even in the control, throughout the storage period. Among treatments, the cheese sauce containing 15% CMP (T3) was characterized by higher viscosity values during the examined time of shearing and presented higher upward shifting of the flow curve, as compared with the other treatments, either fresh or during storage. All cheese treatments were more accepted by the panelists and rated above average, particularly with an increase in the ratio of CMP added of 10%. Conclusion. The addition of CMP improved (p ≤ 0.05) the quality attributes of cheese sauces and could be considered as a new different source to substitute cheeses used in base blends of processed cheese.

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Section: Chemical Compositionsupporting

confidence: 93%

The effects of camel milk powder on the stability and quality properties of processed cheese sauce [pdf]

Desouky¹,

Salama²,

El‐Sayed³

2019

Acta Sci Pol Technol Aliment

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“…The higher viscosity value in the control treatment could be due to the effect of emulsifying salt. The control treatment had higher peptization and creaming action among all treatments (Abd El-Hamid et al, 1999). The viscosity values of the same processed cheese samples decreased with increasing the shear rates.…”

Section: Flow Behaviormentioning

confidence: 86%

“…The changes were slightly more in the samples stored at room temperature. This may be due to the extensive changes in SN and/or moisture content of cheese samples (Abd El-Hamid et al, 1999). Figure 1 shows the oil index of spreadable processed Ras cheese as affected by emulsifying salt mixtures fresh and after storage up to 3 months.…”

Section: Water Activitymentioning

confidence: 99%

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Physical and sensory characteristics of processed Ras cheese spreads with formulated emulsifying salt mixtures

Abdel-Hamid

El-Shabrawy

Awad

et al. 2000

International Journal of Food Properties

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Processed cheese spreads were produced using Ras cheese and various emulsifying salt mixtures. Acidified Ras cheese (2 months old) was used as the cheese base and blended with following emulsifying salt mixtures: (i) Na-pyrophosphate + Napolyphosphate, (ii) Na-pyrophosphate + Na-polyphosphate + Na-tripolyphosphate, and (iii) Na-pyrophosphate + Na-polyphosphate + Na-orthophosphate + Natripolyphosphate. The control cheese spreads were also made with commercial emulsifying salts, Joha S10, S9s, and NO. Water activity, oil index, meltability, flow behavior, color parameters and sensory evaluations for the resultant processed cheese were studied. Cheeses showed slight differences in water activity while the differences were significant in oil index and meltability values. Shear stress of the processed cheese samples measured at 60°C was different from that of the control. It was dependent upon the individual salts in emulsifying mixture. Spreadable Ras cheese was shinier in treatment (iii) and exhibited darker color in samples stored at room temperature (20°C). Sensory evaluation showed that all cheeses were acceptable but the mixtures (i) 70:30, (ii) 60:30:10, and (iii) 50:20:20:10 produced the most acceptable processed cheese.

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Texture and Microstructure of Block Type Processed Cheese with Formulated Emulsifying Salt Mixtures

Awad

Abdel-Hamid

El-Shabrawy

et al. 2002

LWT - Food Science and Technology

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Rheology and microstructure of processed Ras cheese spreads with formulated emulsifying salt mixtures*

Cited by 6 publications

References 1 publication

The effects of camel milk powder on the stability and quality properties of processed cheese sauce [pdf]

The effects of camel milk powder on the stability and quality properties of processed cheese sauce [pdf]

Physical and sensory characteristics of processed Ras cheese spreads with formulated emulsifying salt mixtures

Texture and Microstructure of Block Type Processed Cheese with Formulated Emulsifying Salt Mixtures

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