Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins

Sołowiej, Bartosz; Cheung, Imelda W.Y.; Li‐Chan, Eunice C.Y.

doi:10.1016/j.idairyj.2014.03.003

Cited by 69 publications

(46 citation statements)

References 23 publications

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“…According to Lopez et al [29], the melting temperature of AMF ranges between 31 and 41 °C; however, in cheese analogues it oscillates within 40-41 °C. Melted fat in part fills spaces in the casein and starch matrix, and such structure is more packed, which increases the elasticity of cheese samples as previously confirmed by Sołowiej et al [8].…”

Section: Viscoelastic Properties Of Processed Cheese Analoguessupporting

confidence: 66%

“…Viscosity of processed cheese analogues was analysed using a Brookfield DV II + viscometer (Stoughton, MA, USA) with a Helipath Stand and T-bar spindle F according to the method described by Sołowiej et al [8]. Measurements were taken in constant temperature (21 °C) with the spindle velocity 0.5 rpm.…”

Section: Viscositymentioning

confidence: 99%

“…When the tan (δ) > 1, processed cheese/analogues exhibit viscous characteristics, if not (i.e. tan (δ) < 1) processed cheese/analogues show elastic (gel) properties [8]. The transition temperature (crossover point) can be used to evaluate the transition from solid-like to liquid-like behaviour and vice versa [9].…”

Section: Viscoelastic Properties Of Processed Cheese Analoguesmentioning

confidence: 99%

“…As a source of protein, rennet casein is widely used in the manufacture of processed cheese and analogues [4][5][6][7]. Recently, some studies were made in which acid casein was utilized [8,9].…”

Section: Introductionmentioning

confidence: 99%

“…required structure, consistency, and fat emulsifying properties. Acid casein is characterized by higher water binding capacity compared to rennet casein [8] and prescribed as the product received after isolelectric precipitation (pH 4.6) of the caseins from milk followed by washing and drying [16]. Acetylated distarch adipate (ADA) provides better resistance to high temperature, shear and low pH, and it amends the textural properties of the finished product [14].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Sołowiej

Dylewska

Kowalczyk

et al. 2016

Eur Food Res Technol

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Section: Viscoelastic Properties Of Processed Cheese Analoguessupporting

confidence: 66%

Section: Viscositymentioning

confidence: 99%

Section: Viscoelastic Properties Of Processed Cheese Analoguesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Sołowiej

Dylewska

Kowalczyk

et al. 2016

Eur Food Res Technol

Self Cite

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Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine

Zhao

Zheng

Zhang

et al. 2019

Food Science & Nutrition

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To test the potential of a novel microbial rennet isolated from traditional fermented rice wine for cheese making, Cheddar‐style cheese made with this enzyme was studied for changes in composition, proteolysis, and sensory profile during 90 days of ripening in comparison with a control cheese made with a commercial rennet. The initial proteolysis assay of the microbial rennet on milk proteins indicated a notable increase in the hydrolysis of casein components (α‐, β‐, and κ‐caseins) but no effect on whey proteins upon increasing the concentration of the enzyme. Correspondingly, compared to cheese made with commercial rennet, the use of the microbial rennet in Cheddar‐style cheese resulted in significantly higher primary and secondary proteolysis in the later stages of ripening (60–90 days ripening) and thus a softer texture and the formation of more volatile compounds and free amino acids (FAAs) despite its lower moisture content (41.7%, w/w). Though the cheese made with the microbial rennet was found to contain bitter‐taste FAAs (1,000 mg/100 g), the combined effect of other‐taste FAAs, including sweet (231 mg/100 g), umami (225 mg/100 g), and tasteless (361 mg/100 g) FAAs, in the cheese attenuated the bitter taste of the cheese. This analysis was in accordance with the sensory evaluation, which showed no significantly different sensory scoring between the cheeses made with the microbial and commercial rennets. The present study demonstrated a novel approach to evaluate the bitter taste of ripened cheese. The results of this study suggest the potential of the microbial rennet from rice wine to serve as a new source of milk‐clotting agents in cheese making.

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Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion

Irfan

Murtaza

din

et al. 2022

Food Science & Nutrition

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Olive (Olea europaea L.) has triacylglycerols, phenolics, and other antioxidants in its composition playing significant roles in maintaining health and reducing the onset of diseases. This study aimed to analyze the quality, antioxidant, textural profile, and sensory properties of processed Cheddar cheese fortified with 0%, 5%, 10%, 15%, and 20% (v/w) olive oil–whey protein isolate emulsion during 60 days of storage period. The results showed that processed cheese had significantly higher (p < .05) antioxidant activity, and total phenolic and flavonoids contents, whereas nonsignificant increase (p > .05) in moisture and acidity while decreasing tendencies in pH, fat, protein, and ash contents. Sensory analysis showed that processed Cheddar cheese with 5% emulsion had higher taste, aroma, texture/appearance, overall acceptability scores, and hardness. Conclusively, results indicated that olive oil–whey protein isolate emulsion could be beneficial for manufacturing and commercializing processed cheeses, analogs, or spreads with improved nutritional value and sensory characteristics.

show abstract

Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins

Cited by 69 publications

References 23 publications

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine

Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion

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