Textural, rheological and microstructural properties of imitation cheese containing inulin

Hennelly, Paul J.; Dunne, Padraig; O’Sullivan, M.; O’Riordan, Dolores

doi:10.1016/j.jfoodeng.2005.04.023

Cited by 132 publications

(97 citation statements)

References 29 publications

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“…And during this course, LFC had higher G' value than FFC, as has previously been observed by other researchers (Hennelly et al, 2006, Wang et al, 2011. During heating, the protein -protein bonds within the casein network were weakened, and the fat globules liquefied and deformed (< 40℃), which may have plasticized the protein matrix and allowed it to flow (Hennelly et al, 2006, Rogers et al, 2010. For low-fat cheese, this temperature behavior of G' can be mainly attributed to the alterations in the protein-gel network (Rogers et al, 2010).…”

Section: Functional Propertiessupporting

confidence: 86%

“…The result for FFT showed that the G' values of the five cheeses of different maturity decreased first and increased subsequently with increasing temperature. A similar result was observed in imitation cheese containing inulin (Hennelly et al, 2006). For LFT, a similar trend of the changes in G' was observed during the first 60 days of ripening.…”

Section: Functional Propertiessupporting

confidence: 85%

“…The increase of G' may indicate that additional bonds are formed between proteins in the presence of TG and result in a strengthening of the cheese matrix (Hennelly et al, 2006, Schorsch et al, 2000.…”

Section: Functional Propertiesmentioning

confidence: 99%

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Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

et al. 2013

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The effect of transglutaminase (TG) on the yield, composition, proteolysis and functional properties of low-fat Cheddar cheese were investigated. By adding TG, the protein, fat recoveries and the yield of lowfat cheese were improved significantly. In addition, owing to the increase in moisture content, the degree of proteolysis of the TG-treated low-fat cheese was higher than that of untreated cheese during the first 15 days, and the hardness was also reduced significantly during early ripening. On the other hand, the additional covalent cross-linking catalyzed by TG had a slight adverse effect on the proteolysis during later ripening and resulted in a harder texture and lower meltability than the low-fat cheese without TG. In conclusion, TG is promising for increasing the yield and improving the texture properties of low-fat cheese, which makes it very beneficial for the cheese making.

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Section: Functional Propertiessupporting

confidence: 86%

Section: Functional Propertiessupporting

confidence: 85%

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Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

et al. 2013

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“…One of the foremost concerns in this regard relates to the consumption of fat from foodstuffs, including cheese and other dairy products (Kavas et al, 2004, Hennelly et al, 2006. According to Mukherjee and Mitra (2009) …”

Section: Introductionmentioning

confidence: 99%

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

et al. 2011

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The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affecte d by the vegetable fat blend.<br><br>La posibilidad de usar una mezcla de grasas vegetales comerciales en queso Kashar fue investigada. Los quesos Kashar fueron elaborados con una mezcla de grasas vegetales (VF) en lugar de grasa de leche (MF). Quesos Kashar con leche entera fueron también elaborados para comparar las características sensoriales, de color, de fusión, microestructurales y de textura durante el periodo de maduración de 90 días. El uso de grasas vegetales decreció la dureza y las propiedades de fusión, de cohesión, de gomosidad y de masticación e incremento la adhesividad mientras que la elasticidad no fue afectada. Las diferencias se hicieron menos notables hacia el final de la maduración. La micrografía electrónica de barrido de quesos VF mostro una red compacta con pequeños y uniformes glóbulos de grasa embebidos en la matriz de proteínas. Los quesos MF exhibieron una matriz de proteínas abierta conteniendo glóbulos de grasa de leche de varios tamaños y formas. El análisis del color demostró significativas diferencias entre los quesos. Finalmente, todas las características sensoriales del queso fueron afectadas por la mezcla de grasas vegetales

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“…By combining EPS cultures with the appropriate fat replacer and pre-acidification it is possible to increase the yield of low-fat Mozzarella cheese and reduce maturation time, there by reducing storage periods. Sci., 10 (6): 249-265, 2015Hennelly et al (2006 studied the possibility of using inulin gels or solution to replace fat in imitation cheese. Inulin was successfully incorporated into the imitation cheese matrix at a level of 3.44 g/100 g cheese gel or aqueous solution.…”

Section: Int J Dairymentioning

confidence: 99%

Low-Fat Cheese: A Modern Demand

Mohamed¹

2015

International J. of Dairy Science

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Nowadays, there is growing awareness about reduced fat food as well as free fat products. Low fat milk products, particularly low fat cheese represents a good choice for the development of new products with functional properties. Consumers are always looking forward to desirable and healthy products. Therefore, consumer's demand for low-fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight and to work within the frame of a healthier diet. Low fat cheese often suffers from undesirable flavor and texture. So, for these reasons, there are many strategies to overcome these defects with the using of additives such as stabilizers and fat replacers. Another solution is using exo-polysaccharide which produced from lactic acid bacteria (EPS-producing cultures) to improve functional low fat cheese product. Several studies highlighted the positive effect of EPS-producing cultures on the physical and functional properties of reduced fat Cheddar cheese. The objective of this review is to establish low fat cheese, their characteristics and technological it's manufacturing.

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Textural, rheological and microstructural properties of imitation cheese containing inulin

Cited by 132 publications

References 29 publications

Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

Low-Fat Cheese: A Modern Demand

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