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

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

doi:10.1006/fstl.2001.0828

Cited by 72 publications

(61 citation statements)

References 2 publications

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“…These differences might be due to the linkages by VF and MF which had varied casein intermolecular associations in the cheese paracasein network, the differences in the hydrophobic characteristics of the fat types used or the type of cheese and production techniques. Awad et al (2002) found that the cohesiveness of cheese samples decreased during ripening; while Özer et al (2003) and Tamime et al (1999) claimed that the cohesiveness values of samples increased during storage.…”

Section: Discussionmentioning

confidence: 99%

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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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Section: Discussionmentioning

confidence: 99%

“…Six textural parameters (hardness, adhesiveness, springiness, chewiness, gumminess and cohesiveness) were obtained from the analyses of these force-distance curves. All measurements were done in duplicate according to Awad et al (2002).…”

Section: Textural Analysesmentioning

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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“…A significant interaction was noted between acidulant and TSC. As such well emulsified cheeses were found to be firmest and most sliceable (Awad et al 2002). Fracturability is the tendency of cheese to fracture into pieces when stress is applied (Visser 1991;Fox et al 2000).…”

Section: Effect On Physical Properties Of Processed Cheesementioning

confidence: 99%

“…Changes in functionality of cheese were as a result of change in pH, proteolysis, protein bound water and free oil in cheese (Jana andMandal 2011) Earlier Rayan et al (1980) and Fukushima and Deman (1970) attributed textural attributes of full fat process cheese to the amount of protein interaction and calcium sequestering abilities of emulsifying salts. The essential role of emulsifying Values with different superscripts (l, m and n) in a row differ significantly with respect to melting salt A acidulant, H hardness, F fracturability, C cohesiveness, A adhesiveness, E elasticity, G gumminess, C chewiness, R resilience n =3, NS non significant; CD critical difference salts in the manufacture of processed cheese is to supplement emulsifying capability of cheese proteins (Awad et al 2002). The changes in ability to absorb water have also been shown to play a major role in the textural performance of various foods (Fennema 1985) and may have influences on the texture of process cheeses.…”

Section: Effect On Physical Properties Of Processed Cheesementioning

confidence: 99%

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Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Seth

Bajwa

2013

J Food Sci Technol

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The investigation was undertaken to study the effect of acidulants on the recovery of milk constituents and composition of Mozzarella pre-cheese and physical, chemical and sensory characteristics and texture profile analysis (TPA) of processed cheese prepared there from. The pre-cheese was made by direct acidification technique using citric, acetic and lactic acid and processed with 1 % tri-sodium citrate. The acidulants significantly (p <0.05) affected the fat and protein recoveries and chemical composition of pre-cheese. These also had a significant (p <0.05) effect on chemical constituents (moisture, protein, fat on dry basis and moisture in non-fat substances), sensory characteristics, physical properties (expressible serum, fat leakage and meltability) and TPA (hardness, fracturability, adhesiveness, elasticity, gumminess and chewiness) of processed cheese.

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Processed Cheese and Cheese Analogues

Mulsow¹,

Jaros²,

Rohm³

2007

Structure of Dairy Products

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

Cited by 72 publications

References 2 publications

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

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

Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Processed Cheese and Cheese Analogues

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