Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

被引：23

作者：

Cernikova, Michaela ^{[1
]}

Nebesarova, Jana ^{[2
]}

Salek, Richardos Nikolaos ^{[1
]}

Rihackova, Lada ^{[1
]}

Bunka, Frantisek ^{[1
]}

机构：

[1] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, TG Masaryka 5555, Zlin 76001, Czech Republic

[2] ASCR, Ctr Biol, Inst Parasitol, Lab Electron Microscopy,Vvi, Branisovska 31, Ceske Budejovice 37005, Czech Republic

来源：

JOURNAL OF DAIRY SCIENCE | 2017年 / 100卷 / 06期

关键词：

processed cheese; texture; rheology; scanning electron microscopy; CHEMICAL-COMPOSITION; RHEOLOGICAL PROPERTIES; APPARENT VISCOSITY; EMULSIFYING SALTS; PROTEIN; SPREADS; TEMPERATURE; PARAMETERS; MATURITY; COOKING;

D O I：

10.3168/jds.2016-12120

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The aim of this work was to examine the effect of a different dry matter (DM) contents (35 and 45% wt/wt) and fat in DM contents (40 and 50% wt/wt) on the textural and viscoelastic properties and microstructure of model processed cheeses made from real ingredients regularly used in the dairy industry. A constant DM content and constant fat in DM content were kept throughout the whole study. Apart from the basic chemical parameters, textural and viscoelastic properties of the model samples were measured and scanning electron microscopy was carried out. With increasing DM content, the rigidity of the products increased and the size of the fat globules in the model samples of the processed cheeses decreased. With increasing fat in DM content, the rigidity of the processed cheeses decreased and the size of the fat globules increased.

引用

页码：4300 / 4307

页数：8

共 36 条

[1]

Alimentarius Codex, 1978, CHEESE SPREADABLE PR

[2]

[Anonymous], 2014, 89681 ISO

[3] Viscoelasticity and texture of spreadable cheeses with different fat contents at refrigeration and room temperatures [J].

Bayarri, S. ;

Carbonell, I. ;

Costell, E. .

JOURNAL OF DAIRY SCIENCE, 2012, 95 (12) :6926-6936

[4] A comparison of three instrumental tests for predicting sensory texture profiles of cheese [J].

Breuil, P ;

Meullenet, JF .

JOURNAL OF TEXTURE STUDIES, 2001, 32 (01) :41-55

[5] The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads [J].

Bunka, Frantisek ;

Doudova, Lucie ;

Weiserova, Eva ;

Cernikova, Michaela ;

Kuchar, Dalibor ;

Slavikova, Stepanka ;

Nagyova, Gabriela ;

Ponizil, Petr ;

Gruber, Tomas ;

Michalek, Jaroslav .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 58 (01) :247-255

[6] The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese [J].

Bunka, Frantisek ;

Doudova, Lucie ;

Weiserova, Eva ;

Kuchar, Dalibor ;

Ponizil, Petr ;

Zacalova, Dominika ;

Nagyova, Gabriela ;

Pachlova, Vendula ;

Michalek, Jaroslav .

INTERNATIONAL DAIRY JOURNAL, 2013, 29 (01) :1-7

[7]

Cerna E., 1971, CONTROL METHODS DAIR

[8] Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese [J].

Chatziantoniou, Soumela E. ;

Thomareis, Apostolos S. ;

Kontominas, Michael G. .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2015, 241 (06) :737-748

[9] Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue [J].

Cunha, Clarissa R. ;

Grimaldi, Renato ;

Alcantara, Maria Regina ;

Viotto, Walkiria H. .

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2013, 66 (01) :54-62

[10] Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat [J].

Cunha, Clarissa R. ;

Dias, Ana Isabel ;

Viotto, Walkiria H. .

FOOD RESEARCH INTERNATIONAL, 2010, 43 (03) :723-729

← 1 2 3 4 →