Effect of coagulation conditions on the microstructure and the large deformation properties of fat-free feta cheese made from ultrafiltered milk

Food Hydrocolloids

Volumn 17, Issue 3, 2003, Pages 287-296

  Wium, H ^a   Pedersen, P S ^a   Qvist, K B ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Coagulation temperature; Image analysis; Prediction of texture from microstructure; Rearrangements; Rennet concentration; Time at coagulation temperature; Transmission electron microscopy; Uniaxial compression

Indexed keywords

COAGULATION; GELATION; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; MICROSTRUCTURE; PROTEINS;

CHYMOSIN; COAGULATION TEMPERATURE; FETA CHEESE; IMAGE-ANALYSIS; PREDICTION OF TEXTURE FROM MICROSTRUCTURE; REARRANGEMENT; RENNET CONCENTRATION; TIME AT COAGULATION TEMPERATURE; UNI-AXIAL COMPRESSION;

FRACTURE;

ARTICLE; CHEESE; CHEESEMAKING; CHEMICAL COMPOSITION; CONCENTRATION RESPONSE; DOSE RESPONSE; FAT FREE FETA CHEESE; FLOW KINETICS; GELATION; MILK; PREDICTION; QUANTITATIVE ANALYSIS; STRESS; STRUCTURE ANALYSIS; SURFACE PROPERTY; SYNERESIS; TEMPERATURE MEASUREMENT; TIME; TRANSMISSION ELECTRON MICROSCOPY; ULTRAFILTRATION;

EID: 0037949219     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00079-6     Document Type: Article

References (34)

1. Adobe Systems Inc (1994). 1585 Charleston Road, P.O. Box 7900, Mountain View, California 94039-7900, USA.
2. Bauer, R., Hansen, M., Hansen, S., Ogendal, L., Lomholt, S., Qvist, K. B., & Home, D. (1995). The structure of casein aggregates during renneting studied by indirect Fourier transformation and inverse Laplace transformation of static and dynamic light scattering data, respectively. Journal of Chemical Physics, 103, 2725-2736.
3. Camo A/S (1996). Olav Tryggvasons gt 24, N-7011 Trondheim, Norway.
4. Chen, A. H., Larkin, J. W., Clark, C. J., & Irwin, W. E. (1979). Textural analysis of cheese. Journal of Dairy Science, 62, 901-907.
5. Dalgleish, D. G. (1993). The enzymatic coagulation of milk. In P. F. Fox (Ed.), Cheese: Chemistry, physics and microbiology (2nd ed) (pp. 69-100). London: Chapman & Hall.
6. De Jong, L. (1977). Protein breakdown in soft cheese and its relafion to consistency. 2. The influence of the rennet concentration. Netherlands Milk and Dairy Journal, 31, 314-327.
7. Green, M. L. (1987). Effect of manipulation of milk composition and curdforming conditions on the formation, structure and properties of milk curd. Journal of Dairy Research, 54, 303-313.
8. Green, M. L. (1990). Cheddar cheesemaking from whole milk concentrated by ultrafiltration and heated to 90 °C. Journal of Dairy Research, 57, 559-569.
9. Heertje, I. (1993). Structure and function of food products: A review. Food Structure, 12, 343-364.
10. van Hooydonk, A. C. M., Boerrigter, I. J., & Hagedoom, H. G. (1986). pH-induced physico-chemical changes of casein micelles in milk and their effect on renneting. 2. Effect of pH on renneting of milk. Netherlands Milk and Dairy Journal, 40, 297-313.
11. Home, D. S. (1995). Scaling behaviour of shear moduli during the formation of rennet milk gels. In E. Dickinson, & D. Lorient (Eds.), Food macromolecules and colloids (pp. 456-461). Cambridge: The Royal Society of Chemistry.
12. Hyldig, G. (1993). Rennet coagulation. Influence of technological parameters on the enzymatic reaction and gel formation in milk and UF-retentates. PhD thesis, The Royal Veterinary and Agricultural University, Copenhagen, Denmark.
13. International Dairy Federation (1979). Caseins and caseinates. Determination of protein content (reference method). Brussels: IDF, FIL-IDF Standard no. 92.
14. International Dairy Federation (1982). Cheese and processed cheese. Determination of the total solids content (reference method). Brussels: IDF, FIL-IDF Standard no. 4A.
15. International Dairy Federation (1992). Bovine rennets: Determination of total milk-clotting activity. Brussels: IDF, FIL-IDF Standard no. 157.
16. Kindstedt, P. S., Yun, J. J., Barbano, D. M., & Larose, K. L. (1995). Mozzarella cheese: Impact of coagulant concentration on chemical composition, proteolysis, and functional properties. Journal of Dairy Science, 78, 2591-2597.
17. Le Graët, Y., & Gaucheron, F. (1999). pH-induced solubilization of minerals from casein micelles: Influence of casein concentration and ionic strength. Journal of Dairy Research, 66, 215-224.
18. Lomholt, S. B., & Qvist, K. B. (1997). Relationship between rheological properties and degree of κ-casein proteolysis during renneting of milk. Journal of Dairy Research, 64, 541-549.
19. Lucey, J. A., Munro, P. A., & Singh, H. (1998). Whey separation in acid skim milk gels made with glucono-delta-lactone: Effects of heat treatment and gelation temperature. Journal of Texture Studies, 29, 413-426.
20. Luyten, H. (1988). The rheological and fracture properties of Gouda cheese. PhD thesis, Wageningen Agricultural University: Wageningen, The Netherlands.
21. Maubois, J. L., Mocqout, G., & Vassal, L. (1969). Procedure for treating milk and milk products. French patent no. 2052121.
22. McMahon, D. J., & Brown, R. J. (1982). Evaluation of formagraph for comparing rennet solutions. Journal of Dairy Science, 65, 1639-1642.
23. Media Cybernetics, L.P (1997). 8484 Georgia Avenue, Silver Spring, Maryland 20910, USA.
24. Mellema, M., Heesakkers, J. W. M., van Opheusden, J. H. J., & van Vliet, T. (2002). Structure and scaling behaviour of aging rennet-induced casein gels examined by confocal microscopy and permeatry. Langmuir, 16, 6847-6854.
25. Patel, H. G., Upadhyay, K. G., Miyani, R. V., & Pandya, A. J. (1993). Instron texture profile of buffalo milk Cheddar cheese as influenced by composition and ripening changes. Food Quality and Preference, 4, 187-192.
26. The Image Processing Tool Kit (1998). Reindeer Games, Inc., One North Pack Square, Suite 419, Asheville, NC 28801, USA.
27. van Vliet, T., van Dijk, H. J. M., Zoon, P., & Walstra, P. (1991). Relation between syneresis and rheological properties of particle gels. Colloid and Polymer Science, 269, 620-627.
28. Visser, J. (1991). Factors affecting the rheological and fracture properties of hard and semi-hard cheese. In P. Walstra, & T. van Vliet (Eds.), Bulletin of the International Dairy Federation No. 268 (pp. 49-61).
29. Walstra, P. (1993). The syneresis of curd. In P. F. Fox (Ed.). Cheese: Chemistry, physics and microbiology (2nd ed) (pp. 141-191). London: Chapman & Hall.
30. Wium, H., Kristiansen, K. R., & Qvist, K. B. (1998). Proteolysis and its role in relation to texture of Feta cheese made from ultrafiltered milk with different amounts of rennet. Journal of Dairy Research, 65, 665-674.
31. Wium, H., & Qvist, K. B. (1998a). Effect of rennet concentration and method of coagulation on the texture of Feta cheese made from ultrafiltered bovine milk. Journal of Dairy Research, 65, 653-663.
32. Wium, H., & Qvist, K. B. (1998b). Prediction of sensory texture of Feta cheese made from ultrafiltered milk by uniaxial compression and shear testing. Journal of Texture Studies, 29, 215-232.
33. Wium, H., & Qvist, K. B. (Submitted). Quantitative image analysis and texture of UF-Feta cheese. Effect of rennet concentration.
34. Zoon, P., van Vliet, T., & Walstra, P. (1988). Rheological properties of rennet-induced skim milk gels. 3. The effect of calcium and phosphate. Netherlands Milk and Dairy Journal, 42, 295-312.