Structure, physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics

International Dairy Journal

Volumn 9, Issue 11, 1999, Pages 783-789

  Sipahioglu, O ^a   Alvarez, V B ^a   Solano Lopez, C ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Fat mimetics; Fat replacers; Feta cheese; Lecithin; Tapioca starch

Indexed keywords

CHEESE RIPENING; CHEESE; FAT CONTENT; FLAVOR ENHANCER; FLAVOR; MILK; MOISTURE; PHOSPHATIDYLCHOLINE; PROTEIN CONTENT; TAPIOCA STARCH; TEXTURE;

EID: 0033502008     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00150-8     Document Type: Article

References (31)

1. Alvarez V.B., Smith D.M., Flegler S. Effects of extruder die temperature on texture and microstructure of restructured mechanically deboned chicken and corn starch. Food Structure. 10:1991;153-160.
2. Anifantakis E.M. Traditional Feta cheese. Robinson R.K., Tamime A.Y. Feta and Related Cheeses. 1991;11-63 Ellis Horwood, London.
3. Brummel S.E., Lee K. Soluble hydrocolloids enable fat reduction in process cheese spreads. Journal of Food Science. 55(1307):1990;1290-1292.
4. Blake M.R., Weimer B.C., McMahon D.J., Savello P.A. Sensory and microbial quality of milk processed for extended shelf life by direct steam injection. Journal of Food Protection. 58:1995;1007-1013.
5. Bullens C. Reduced-fat Cheddar. aspects of process and ingredient effect The World of Ingredients. 1:1994;28-31.
6. Bullens C., Krawczyk G., Geithman L. Reduced-fat cheese products using carrageenan and microcrystalline cellulose. Food Technology. 48:1994;79-81.
7. Cakmakci S., Kurt A. Beyaz peynir uretiminde sute farkli seviyelerde katilan kalsiyumklorur ve lesitinin peynir suyu bilesimi ve peynir verimine etkisi. Doga. 17:1993;25-30.
8. Degouy E. The low-fat cheese challenge. Dairy Foods. 10:1993;41-42.
9. Drake M.A., Boylston T.D., Swanson B.G. Fat mimetics in low-fat Cheddar cheese. Journal of Food Science. 61:1996;1267-1270.
10. Drake M.A., Herrett W., Boylston T.D., Swanson B.G. Lecithin improves texture of reduced fat cheeses. Journal of Food Science. 61:1996;639-642.
11. Drake M.A., Swanson B.G. Reduced- and low-fat cheese technology. a review Trends in Food Science. 6:1995;366-369.
12. Efthymiou C.C., Mattick J.F. Development of domestic Feta cheese. Journal of Dairy Science. 47:1964;593-598.
13. Glaser J., Carroad P.A., Dunkley W.L. Electron microscopic studies of casein micelles and curd microstructure in cottage cheese. Journal of Dairy Science. 63:1980;37-48.
14. Haumann B.F. Getting the fat out. Journal of American Oil Chemists Society. 63:1986;278-288.
15. Horwood J.F., Lloyd G.T., Stark W. Some flavour components of Feta cheese. The Australian Journal of Dairy Technology. 36:1981;34-37.
16. Katsiari M.C., Voutsinas L.P. Manufacture of low-fat Feta cheese. Food Chemistry. 29:1994;53-60.
17. Katsiari M.C., Voutsinas L.P. Manufacture of low-fat Kefalograviera cheese. International Dairy Journal. 4:1994;533-553.
18. Lucca P.A., Tepper B.J. Fat replacers and the functionality of fat in foods. Trends in Food Technology. 5:1994;12-19.
19. Ma L., Drake M.A., Barbosa-Canovas G.V., Swanson B.G. Viscoelastic properties of reduced-fat and full-fat Cheddar cheeses. Journal of Food Science. 61:1996;821-823.
20. Marshall, R. T. (1992). Chemical and physical methods. Standard methods for the examination of dairy products (16th ed.) (pp. 433-529). Washington, DC: American Public Health Association.
21. McMahon D.J., Alleyne M.C., Fife R.I., Oberg C.J. Use of fat replacers in low-fat mozzarella cheese. Journal of Dairy Science. 79:1996;1011-1021.
22. Mistry V.V., Anderson D.L. Composition of microstructure of commercial full-fat and low-fat cheeses. Food Structure. 12:1993;259.
23. Mondal S., Gough R.H., Ryan J.J., Adkinson R.W. Manufacture and evaluation of a Feta cheese. Cultured Dairy Products Journal. 24:1989;16-20.
24. Olson N.F., Johnson M.E. Low-fat cheese technology. Food Engineering International. 22:1990;31-37.
25. Olson N.F., Johnson M.E. Low-fat cheese products. characteristics and economics Food Technology. 44:1990;93-96.
26. Prasad N., Alvarez V.B. Effect of salt and rennet on the physico-chemical properties of Feta cheese. Journal of Dairy Science. 82:1999;1061-1067.
27. SAS Institute Inc. (1989). SAS/STAT user's guide, version 6 (4th ed.) vol. 2 (p. 943). Cary, NC.
28. Sohn, S. (1996). Texture and microstructure of low-fat Swiss cheese. Ph.D. Dissertation, The Ohio State University, Columbus.
29. Stone, H. & Sidel, J. L. (1993). Sensory Evaluation Practices. 2nd Ed. (pp. 257). San Diego, CA: Academic Press.
30. Vafopoulou A., Alichanidis E., Zerfiridis G. Accelerated ripening of Feta cheese with heat-shocked cultures and microbial proteinases. Journal of Dairy Research. 56:1989;285-296.
31. Whistler, R. L. & Daniel, J. R. (1985). Carbohydrates. In O. R. Fennema, Food Chemistry. 2nd Ed. (pp. 114). New York: Marcel Decker Inc.