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

Sołowiej, Bartosz; Dylewska, Agnieszka; Kowalczyk, Dariusz; Sujka, Monika; Tomczyńska‐Mleko, Marta; Mleko, S.

doi:10.1007/s00217-016-2658-4

Cited by 25 publications

(10 citation statements)

References 31 publications

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“…This was attributed to the effect of the starter cultures on the protein structure of the cheese and the acidity of the final product. Sołowiej et al (2016) reported similar results in their study. The cheese meltability showed significant (P<0.001) increase along the storage period.…”

Section: Melting Resistancesupporting

confidence: 82%

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

El-Aidie

El-Zeini

Rashid

et al. 2021

Egypt. J. Food Sci.

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S TARTER cultures types have a substantial effect on the structural characteristics of spreadable processed cheese made from Ultra filtered (UF) milk retentate and can minimize the final product cost. In this study, the effect of starter culture type which had been used on the meltability, firmness and rheological properties of the processed spreadable cheese manufactured from UF milk retentate was investigated. Standardized UF processed cheese was inoculated with three starter cultures (ABT-8, . Half of the inoculated starter cultures samples were incubated at 25° C for 24 hr while the other half was incubated at 25 °C for 72 hr. The control treatment was prepared without adding any starter cultures. Rheological modelling, firmness and meltability of UF processed cheese properties were examined through the period of 3 months of storage at 6±2 °C. Significant differences in flow behaviour indexes were shown as a result of adding various starter cultures during storage and PC22-3 had the highest value. The highest decrease in consistency coefficient (k-values) was found with PC8-1 and PC60-1 throughout the storage period. Viscosity of processed cheese decreased corresponding to the increase in shear rate in all treatments. Furthermore, all the tested samples displayed the typical Herschel-Bulkley model having shear-thinning Pseudoplastic, while the flow curves lacked a linear characteristic. The cheese structure was rapidly broken down after the initial shearing. However, the breakdown rate decreased at the higher shear rate. Additionally, the treatments fermented with starter cultures (PC8-1, PC22-1 and PC60-1) for 24 hr had lower firmness than control and other treatments. Good meltability for all starter cultures treatments was obtained corresponding to the two factors, fermentation time and storage period.

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Section: Melting Resistancesupporting

confidence: 82%

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

El-Aidie

El-Zeini

Rashid

et al. 2021

Egypt. J. Food Sci.

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“…Combined effect of konjac and xanthan revealed that there is heavy rise in cohesiveness with the increase in concentrations of both konjac and xanthan. Sołowiej et al () obtained similar results from the study of the effect of modified starch on the texture characteristics and rheology of analogue processed cheese.…”

Section: Resultsmentioning

confidence: 59%

Improving the characteristics of spreadable processed cheese using Konjac and Xanthan gums

Rohani

Rashidi

2019

J Food Process Preserv

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The effects of konjac (0%–0.4% w/w) and xanthan (0%–0.4% w/w) gums on pH, sensory (taste, spreadability, firmness), and textural characteristics (hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness) of spreadable processed cheese were investigated. The central composite design (CCD) was used and the data were analyzed using response surface methodology (RSM). The results showed that adding konjac and xanthan reduced the pH of the cheese. Regarding the sensory characteristics, the results indicated that increasing the xanthan and konjac gums increased the taste and firmness score, while the spreadability score was decreased. The textual profile analysis test showed that increasing the konjac and xanthan gums increased firmness, cohesiveness, gumminess, and chewiness of cheese. On the other hand, adding konjac and xanthan gums reduced the cheese adhesiveness. The different values of konjac had no significant effects on the springiness, but cheese springiness increased significantly (p ≤ .05) by increasing the amount of xanthan. Practical applications In the production of processed cheese, phosphate‐emulsifying salts play a major role in the manufacture of a uniform product with appropriate physical and organoleptic characteristics; however, excessive consumption of these salts may lead to the many diseases in humans; therefore, to improving the product quality and also cost reduction, various types of hydrocolloids are used. For example konjac and xanthan have potential to improve the sensory and textural characteristics of processed cheese and use as ingredient in formulation of spreadable processed cheese.

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“…[59] reported that hardness of the fat replacers (corn dextrin and polydextrose) in processed cheese not affected for all treatments. Fat replaced processed cheese with variant starches in amylose and amylopectin ratio showed five-fold increase in hardness via two-fold for amylopectin starch [60] and [61]. And also for fat replaced processed cheese with rice bran revealed increases in hardness [43].…”

Section: Texture Profile Analysismentioning

confidence: 99%

Effects of Date Pit Powder Inclusion on Chemical Composition, Microstructure, Rheological Properties, and Sensory Evaluation of Processed Cheese Block

Alqattan¹,

Alqahtani²,

Aleid³

et al. 2020

AJFN

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Date pit powder (DPP) as a promising by-product additive from date palm (Phoenix dactylifera L.) was recovered as a novel fat replacer fiber source in processed cheese block type (PCB). Four concentrations of cheese fat replaced by DPP (0, 5, 10, 15, and 20%) in PCB were conducted and its impact on chemical composition, microstructure, rheological and sensory properties was evaluated. The inclusion of DPP was improved the fiber content and texture properties of PCB. The DPP stabilized the cheese hardness, adhesiveness, and springiness with fat replacement in cheese. The microstructure of replaced fat PCB with DPP showed lesser numerous fat globules and has a smooth and homogenous protein embedded and distributed uniformly throughout the cheese structure compared to the control. The replacement of 5% fat in PCB by DPP recorded the closest rated sensorial evaluation comparing with control in all criteria and acceptance scores. Regarding the obtained results, date pit as a novel by-product from dates may have a potential texture property and could enrich fiber content and bioactivity of PCB.

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

Cited by 25 publications

References 31 publications

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

Improving the characteristics of spreadable processed cheese using Konjac and Xanthan gums

Effects of Date Pit Powder Inclusion on Chemical Composition, Microstructure, Rheological Properties, and Sensory Evaluation of Processed Cheese Block

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