The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

Buňka, František; Doudová, Lucie; Weiserová, Eva; Černíková, Michaela; Kuchar, Dalibor; Slavíková, Štěpánka; Nagyová, Gabriela; Ponížil, Petr; Grůber, Tomáš; Michálek, Jaroslav

doi:10.1016/j.lwt.2014.02.040

Cited by 21 publications

(19 citation statements)

References 26 publications

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“…The proportion of the different casein fractions in the cheeses produced different characteristics in the processed cheese matrix obtained with each formulation. Salek et al (2016) indicated that the degree of casein proteolysis in the cheese applied during PC manufacture is a parameter that significantly influences its textural and viscoelastic properties (Brickley, Auty, Piraino, & McSweeney, 2007;Bunka et al, 2014;Piska & Stetina, 2004). Table 3 show the results obtained for textural parameters: hardness, cohesiveness, springiness and adhesiveness.…”

Section: Casein Fractions Of Pcmentioning

confidence: 99%

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: Casein Fractions Of Pcmentioning

confidence: 99%

Textural, rheological and sensory properties of spreadable processed goat cheese

2020

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“…A certain food processor (universal kitchen machine) was used several times for the manufacture of different experimental spreadable PC formulations during the last years. All these formulations contained 2-3 g 100 g À1 ES (Weiserov a et al, 2011;Bunka et al, 2014;Hladk a et al, 2014;Nagyov a et al, 2014). TPA was performed in all studies, while a modified Schreiber test for measurement of meltability, and sensory analysis was only used in the last study.…”

Section: Introductionmentioning

confidence: 99%

Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation

Hoffmann

Schrader

2015

Int J of Food Sci Tech

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Photocentrifugation at 1200 g and 60°C was used to monitor emulsion stability of spreadable processed cheese (PC) with a low content (0.7 and 1.0 g 100 g À1 ) of typical emulsifying salts (ES) after different manufacturing conditions. This method of dispersion analysis has been used more frequently for nonfood materials rather than for foodstuffs. The PC contained 36.5 g 100 g À1 dry matter, 40 g 100 g À1 fat in dry matter and was manufactured in a laboratory cooker at 82 or 92°C and 1000-3000 rpm cutter speed for 5-19 min. Insufficient fat emulsification and a heterogeneous casein matrix of a PC with 0.7% was well illustrated by photocentrifugation. At 1 g 100 g À1 ES and 3000 rpm cutter speed, the effect of manufacturing time on the behaviour of the colloidal dispersion was demonstrated by the different evolutions of the corresponding transmission profiles. Sedimentation velocities were measured at a level of 20% transmission. These results showed that dispersion analysis of spreadable PC by photocentrifugation at 60°C is a sensitive method and applicable as a new approach for characterisation of emulsion stability resulting from physicochemical changes during manufacture.

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“…Lee et al (2003) transferred PC from a lab cooker to a rheometer and analyzed the viscosity profile and microstructural changes. Uniaxial compression and texture profile analysis were applied after manufacturing, usually at 15-20°C (Weiserová et al 2011;Bunka et al 2014;Nagyová et al 2014;Hladká et al 2014). A temperature sweep in a rheometer covered 20 to 90°C and was performed at low frequency and deformation (Shirashoji et al 2010;Guinee and O'Kennedy 2012;Schatz et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Potential and restrictions of photocentrifugation for determining the emulsion stability of melted spreadable processed cheese

Hoffmann

2015

Dairy Sci. & Technol.

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A previous study had shown that the method of photocentrifugation could be adapted to monitor emulsion stability of melted spreadable processed cheese (PC) with low content of emulsifying salts (ES). The present study continued the experiments with higher ES content exploring the potential and restrictions of this new approach. The PC containing 40% fat in dry matter and 1.0 or 1.9% w/w ES was manufactured for 5-19 min at 82°C and three different rotational speeds of the cutter. Light transmission was measured during centrifugation of the melted PC in thin cuvettes at 60°C. The transmission profiles were used to characterize emulsion stability. Fat distribution was measured for better interpretation of the centrifugation results. An increase in transmission to ≥20% occurred after different periods of centrifugation at 1200×g. Samples with 1.0% w/w ES showed different particle movements during centrifugation for 150 min. Polydisperse creaming, sedimentation, and distinct zone sedimentation were identified, the latter allowing the calculation of characteristic sedimentation velocities. The PC with 1.9% w/w ES manufactured at a cutter speed of 3000 rpm for 5 min required the maximum acceleration of 2150×g to achieve measurable transmission after 195 min, corresponding to 291 days under normal gravity. These results show the high sensitivity of photocentrifugation proving even little physical changes of the PC matrix. However, this sensitivity restricts the applications to melted spreadable and suboptimal emulsified products.

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The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

Cited by 21 publications

References 26 publications

Textural, rheological and sensory properties of spreadable processed goat cheese

Textural, rheological and sensory properties of spreadable processed goat cheese

Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation

Potential and restrictions of photocentrifugation for determining the emulsion stability of melted spreadable processed cheese

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