The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

Hladká, Kristýna; Randulová, Zdeňka; Tremlová, Bohuslava; Ponížil, Petr; Mančík, Pavel; Černíková, Michaela; Buňka, František

doi:10.1016/j.lwt.2013.10.023

Cited by 32 publications

(24 citation statements)

References 28 publications

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“…We can relate the increase in the proportion of ripened cheese to the decrease in hardness and adhesiveness in the processed cheeses. Similar conclusions were drawn by Piska and Stetina (2004) when they studied cow processed cheese formulated with soft, semi-hard and hard cheeses with different ripening times, and by Hladka et al (2014) who obtained processed cheeses using Edam cheese with different ripening times. Brickley et al (2007) studied the relationship between cheddar cheese ripening, with the emphasis being on proteolytic breakdown, and the resultant textural changes in PC manufactured from cheddar cheese.…”

Section: Texture Analysissupporting

confidence: 74%

Textural, rheological and sensory properties of spreadable processed goat cheese

2020

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The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses with 10, 20, and 40 days of ripening. We obtained four different formulations by varying the proportions of these cheeses in each formulation. The variation in major α, β, and para-κ casein fractions, rheological properties, and the texture of samples were determined, and a sensorial evaluation was carried out. Cheeses from Formulation 2 (50% cheese ripened for 10 days, 25% cheese ripened for 20 days and 25% cheese ripened for 40 days) had greater values of α and β –caseins, which is related to a greater content of intact casein resulting from a cheese with short ripening time. Hardness, adhesiveness and complex modulus (G*) decreased as the degree of ripening of the natural cheese (raw material) increased. Formulation 2 presented a G* value similar to that of the commercial processed cow cheese and the greatest firmness. Formulation 2 presented the characteristics we aimed to obtain, described as spreadable, slightly acid and salty cheese.

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Section: Texture Analysissupporting

confidence: 74%

Textural, rheological and sensory properties of spreadable processed goat cheese

2020

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“…Addition of hydrocolloids is gaining popularity in low-fat-and reducedfat processed cheese products, due to their ability to improve mouthfeel [11]. Some efforts on the replacement of traditional emulsifying salts by hydrocolloids have also been reported [19,20]. Guar gum, which is a non-gelling neutral polysaccharide composed of a linear (1 → 4)-β-Dmannan backbone with varying amounts of side chains, has been widely used as a food additive due to its high viscosity in aqueous media [21].…”

Section: Introductionmentioning

confidence: 99%

Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

Chatziantoniou

Thomareis

Kontominas

2015

Eur Food Res Technol

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“…The present investigation showed some conflicting results to that of previous studies. cohesiveness were observed in the range of 0.95-0.84 and it was reduced during ripening but in a study conducted by Hladka et al (2014) cohesiveness of processed cheese manufactured from Edam cheese at different maturity levels (1, 8 and 16 weeks) were in the range of 0.47-0.53. They reported that there was no dependence of maturity level on the cohesiveness level of cheese.…”

Section: Processed Pizza Cheese With Improved Functional Qualitymentioning

confidence: 92%

Influence of Mozzarella and Semi-Ripened Cheddar Cheese Amalgamations on the Chemical Composition and Textural Attributes of Processed Pizza Cheese

Gulzar¹,

Sameen²,

Huma³

et al. 2016

PAKJAS

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Processed pizza cheeses (PPC) are the mixture of Mozzarella and other cheeses which is pasteurized with the addition of emulsifier to get the desired characteristics of cheese, used as pizza topping. Mostly being used cheese on pizza topping is fresh Mozzarella but it has some week quality attributes due to lack of biochemical reactions that takes place during ripening. Present study was designed in which PPC was prepared by blending different percentages of Mozzarella cheese (MC) and semi-ripened Cheddar cheese (SRCC). Seven PPC were prepared:

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The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

Cited by 32 publications

References 28 publications

Textural, rheological and sensory properties of spreadable processed goat cheese

Textural, rheological and sensory properties of spreadable processed goat cheese

Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

Influence of Mozzarella and Semi-Ripened Cheddar Cheese Amalgamations on the Chemical Composition and Textural Attributes of Processed Pizza Cheese

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