Preliminary observations on effects of fat content and degree of fat emulsification on the structure-functional relationship of Cheddar-type cheese

Journal of Texture Studies

Volumn 31, Issue 6, 2000, Pages 645-663

  Guinee, Timothy P ^a   Auty, M A E ^a   Mullins, C ^a   Corcoran, M O ^a   Mulholland, E O ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034350245     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2000.tb01026.x     Document Type: Article

References (42)

1. ARNOTT, D.R., MORRIS, H.A. and COMBS, W.B. 1957. Effect of certain chemical factors on the melting quality of process cheese. J. Dairy Sci. 40, 957-963.
2. AUTY, M.A.E., FENELON, M.A., GUINEE, T.P., MULLINS, C. and MULVIHILL, D.M. 1999. Dynamic confocal scanning laser microscopy methods for studying milk protein gelation and cheese melting. Scanning 21, 299-304.
3. CAVALIER-SALOU, C. and CHEFTEL, J.C. 1991. Emulsifying salts influence on characteristics of cheese analogs from calcium caseinate. J. Food Sci. 56, 1542-1547, 1551.
4. CREAMER, L.K. 1971. Beta-casein hydrolysis in cheddar cheese ripening. NZ J. Dairy Sci. Technol. 6, 91.
5. CREAMER, L.K. 1985. Water absorption by renneted casein micelles. Milchwissenschaft 40, 589-591.
6. DEETH, H.C. 1997. The role of phospholipids in the stability of the milk fat globules. Aus. J. Dairy Technol. 52, 44-46.
7. FENELON, M. A. and GUINEE, T.P. 1999. The effect of milk fat on Cheddar cheese yield and its prediction, using modifications of the van Slyke cheese yield formula. J. Dairy Sci. 82, 1-13.
8. th Cheese Symposium (T.M. Cogan, P.H.L. McSweeney and T.P. Guinee, eds.) pp. 31-42, Teagasc Sandymount Avenue, Dublin.
9. FIFE, L.F., MCMAHON, D.J. and OBERG, C.J. 1996. Functionality of low fats Mozzarella cheese. J. Dairy Sci. 79, 1903-1910.
10. FOX, P.F., GUINEE, T.P., COGAN, T.M. and McSWEENEY, P.L.H. 2000. Fundamentals of Cheese Science, pp. 429-451, Aspen Publishers, Gaithersburg, MD.
11. GREEN, M.L., MARSHALL, R.J. and GLOVER, F.A. 1983. Influence of homogenization of concentrated milks on the structure and properties of rennet curds. J. Dairy Res. 50, 341-348.
12. GUINEE, T.P., AUTY, M.A.E. and FENELON, M.A. 2000. The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. Intl. Dairy J. 10, 277-288.
13. GUINEE, T.P., AUTY, M.A.E. and MULLINS, C. 1999. Observations on the microstructure and heat-induced changes in the viscoelasticity of commercial cheeses. Australian J. Dairy Technol. 54, 84-89.
14. GUINEE, T.P. and O'CALLAGHAN, D.J. 1997. The use of a simple empirical method for objective quantification of the stretchability of cheese on cooked pizza pies. J. Food Eng. 31, 147-161.
15. HOKES, J.C., MANGINO, M.E. and HANSEN, P.M.T. 1982. A model system for curd formation and melting of calcium caseinates. J. Food Sci. 47, 1235-1240, 1249.
16. HORNE, D.S., BANKS, J.M., LEAVER, J. and LAW, A.J.R. 1994. Dynamic mechanical spectroscopy of Cheddar cheese. In Cheese Yield and Factors Affecting its Control, Proceedings IDF Seminar, Cork, Ireland-April 1993, pp. 507-512, IDF, Brussels, Belgium.
17. JANA, A.H. and UPADHYAY, K.G. 1992. Homogenisation of milk for cheesemaking - A review. Australian J. Dairy Technol. 47, 72-79.
18. KIMBER, A.M., BROOKER, B.E., HOBBS, D.G. and PRENTICE, J.H. 1974. Electron microscope studies of the development of structure in Cheddar cheese. J. Dairy Res. 41, 389-396.
19. KINDSTEDT, P.S. 1995. Factors affecting the functional characteristics of unmelted and melted Mozzarella cheese. In Chemistry of Structure-Function Relationships in Cheese, (E.L. Malin and M.H. Tunick, eds.) pp. 27-41, Plenum Press, New York.
20. KINDSTEDT, P.S. and FOX, P.F. 1991. Modified Gerber test for free oil in melted Mozzarella cheese. J. Food Sci. 56, 1115-1116.
21. LAWRENCE, R.C. and GILLES, J. 1980. The assessment of potential quality of young Cheddar cheese. N.Z. J. Dairy Sci. Technol. 15, 1-12.
22. LELIEVRE, J., SHAKER, R.R. and TAYLOR, M.W. 1990. The role of homogenization in the manufacture of halloumi and mozzarella cheese from recombined milk. J. Society Dairy Technol. 43, 21-24.
23. LOWRIE, R.J., KALAB, M. and NICHOLS, D. 1982. Curd granule and milled curd junction patterns in Cheddar cheese made by traditional and mechanized processes. J. Dairy Sci. 65, 1122-1129.
24. MA, L., DRAKE, M.A., BARBOSA-CÁNOVAS, G.V. and SWANSON, B.G. 1996. Viscoelastic properties of reduced-fat and full-fat Cheddar cheeses. J. Food Sci. 67, 821-823.
25. MALIN, E.L., TUNICK, M.H., SMITH, P.W. and HOLSINGER, V.H. 1995. Inhibition of proteolysis in Mozzarella cheese prepared from homogenized milk. In Chemistry of Structure-Function Relationships in Cheese, (E.L. Malin and M.H. Tunick, eds.) pp. 21-26, Plenum Press, New York.
26. MISTRY, V.V. and ANDERSON, D.L. 1993. Composition and microstructure of commercial full-fat and low-fat cheeses. Food Struct. 12, 259-266.
27. NEVILLE, D.P. 1988. Studies on the Melting Properties of Cheese Analogues. M.Sc. Thesis, pp. 75-115, National University of Ireland.
28. NORRIS, G.E., GRAY, I.K. and DOLBY, R.M. 1973. Seasonal variations in the composition and thermal properties of New Zealand milk fat. J. Dairy Res. 40, 311-321.
29. th Cheese Symposium, (T.M. Cogan, P.F. Fox and P. Ross, eds.) pp. 15-23, Teagasc, Sandymount Avenue, Dublin.
30. PAQUET, A. and KALAB, M. 1988. Amino acid composition and structure of cheese baked as a pizza ingredient in conventional and microwave ovens. Food Microstruct. 7, 93-103.
31. PODUVAL, V.S. and MISTRY, V.V. 1999. Manufacture of reduced fat Mozzarella cheese using ultrafiltered sweet buttermilk and homogenized cream. J. Dairy Sci. 82, 1-9.
32. RAYAN, A.A., KALÁB, M. and ERNSTROM, C.A. 1980. Microstructure and rheology of process cheese. Scanning Electron Microscopy III, 635-643.
33. RUDAN, M.A. and BARBANO, D.M. 1998. A dynamic model for melting and browning of Mozzarella cheese during pizza baking. Aus. J. Dairy Technol. 53, 95-97.
34. RUDAN, M.A., BARBANO, D.M., GUO, M.R. and KINDSTEDT, P.S. 1998. Effect of modification of fat particle size by homogenization on composition, proteolysis, functionality and appearance of reduced fat Mozzarella cheese. J. Dairy Sci. 81, 2065-2076.
35. RUDAN, M.A., BARBANO, D.M., YUN, J.J. and KINDSTEDT, P.S. 1999. Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese. J. Dairy Sci. 82, 661-672.
36. RÜEGG, M., EBERHARD, P., POPPLEWELL, L.M. and PELEG, M. 1991. Melting properties of cheese. In Rheological and Fracture Properties of Cheese - IDF Bulletin 268, pp. 36-43. International Dairy Federation, Brussels.
37. SUGIMOTO, I., SATO, Y. and UMEMOTO, Y. 1983. Hydrolysis of phosphatidyl ethanolamine by cell fractions of Streptococcus lactis. Agric. Biolog. Chem. 47, 1201-1206.
38. TUNICK, M.H., MALIN, E.L., SMITH, P.W. and HOLSINGER, V.H. 1995. Effects of skim milk homogenization on proteolysis and rheology of Mozzarella cheese. Intl. Dairy J. 5, 483-491.
39. USTANOL, Z., KAWACHI, K. and STEFFE, J. 1994. Arnott test correlates with dynamic rheological properties for determining Cheddar cheese meltability. J. Food Sci. 59, 970-971.
40. nd Ed. (P.F. Fox, ed.) pp. 51-65, International Dairy Federation, Brussels.
41. van VLIET, T. and DENTENER-KIKKERT, A. 1982. Influence of the composition of the milk fat globule membrane on the rheological properties of acid gels. Neth. Milk Dairy J. 35, 261-265.
42. YUN, J.J., KIELY, L.J., KINDSTEDT, P.S. and BARBANO D.M. 1993. Mozzarella cheese: Impact of coagulant type on functional properties. J. Dairy Sci. 76, 3657-3663.