Partial replacement of fat by functional fibre in imitation cheese: Effects on rheology and microstructure

International Dairy Journal

Volumn 16, Issue 8, 2006, Pages 910-919

  Montesinos Herrero, Clara ^a   Cottell, David C ^a   Dolores O'Riordan, E ^a   O'Sullivan, Michael ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Fibre; Imitation cheese; Microstructure; Resistant starch; Rheology

Indexed keywords

ELASTIC MODULI; MICROSTRUCTURE; OPTICAL MICROSCOPY; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; STARCH;

IMITATION CHEESE; RESISTANT STARCH; RESISTANT STARCHES; VISCOUS MODULUS;

DAIRY PRODUCTS;

EID: 33748072114     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.08.008     Document Type: Article

References (33)

1. Ahmed R., Segal I., and Hassan H. Fermentation of dietary starch in humans. The American Journal of Gastroenterology 95 (2000) 1018-1019
2. Auty M.A.E., Fenelon M.A., Guinee T.P., Mullins C., and Mulvihill D.M. Dynamic confocal scanning laser microscopy methods for studying milk protein gelation and cheese melting. Scanning 21 (1999) 299-304
3. Baghurst P.A., Baghurst K.I., and Record S.J. Dietary fiber, non-starch polysaccharides and resistant starch-a review. Food Australia 48 (1996) S3
4. Burkwall, M. P., Jr. (1973). Preparation of a high protein simulated cheese product. US Patent 3,741,774.
5. Clark G. Staining procedures (1980), Williams & Wilkins,, Baltimore, London, UK p. 415
6. Drury R.A.B., and Wallington E.A. Carleton's histological technique (1967), Oxford University Press, London, UK
7. Ennis M.P., and Mulvihill D.M. Cheese analogues. In: Cogan T.M., Fox P.F., and Ross R.P. (Eds). Proceedings of the fifth cheese symposium, 11-13th March 1997 (1997), Teagasc, Dublin, Ireland 1-14
8. Freck, J. A., & Kondrot, L. V. (1974). Process for making simulated feta and cheese products. US Patent 3,836,677.
9. Guinee T.P., Auty M.A.E., and Mullins C. Observation on the microstructure and heat-induced changes in the viscoelasticity of commercial cheeses. The Australian Journal of Dairy Technology 54 (1999) 84-89
10. 3. Carbohydrate Polymers 41 (2000) 285-292
11. Hennelly P.J., Dunne P.G., O'Sullivan M., and O'Riordan E.D. Increasing the moisture content of imitation cheese: Effects on texture, rheology and microstructure. European Food Research and Technology 220 (2005) 415-420
12. IDF. Determination of dry matter in cheese and processed cheese. Standard FIL-IDF 4 (1958), International Dairy Federation, Brussels, Belgium
13. IDF. Milk: Determination of nitrogen content, Part 3: Block digestion method (semi-micro rapid routine method), Annex-Modified procedure for milk products. Standard FIL-IDF 20B (1993), International Dairy Federation, Brussels, Belgium
14. Lee S.K., Klostermeyer H., Schrader K., and Buchheim W. Rheological properties and microstructure of model process cheese containing low molecular weight emulsifiers. Nahrung 40 (1996) 189-194
15. Mounsey, J. S. (2000). Characteristics of imitation cheese containing starch. Ph.D. Thesis. Dublin, Ireland: NUI.
16. Mounsey J.S., and O′Riordan E.D. Empirical and dynamic rheological data correlation to characterize melt characteristics of imitation cheese. Journal of Food Science 64 (1999) 701-703
17. Mounsey J.S., and O'Riordan E.D. Characteristics of imitation cheese containing native starches. Journal of Food Science 66 (2001) 586-591
18. Muir J.G., Young G.P., and O'Dea K. Resistant starch-implications for health. Proceedings of the Nutritional Society of Australia 18 (1994) 23-32
19. Murphy, K. J. (1999). Properties of imitation cheese containing non-casein proteins. M. Agr. Sc. Thesis. Dublin, Ireland: University College.
20. National Standards Authority of Ireland. Determination of percentage of fat in cheese (IS69) (1955), N.S.A.I, Dublin, Ireland
21. National Starch and Chemicals (2001). N240 and N330. In http://www.foodstarch.com/products_services/product.
22. Nielsen L.E., and Landel R.F. Particulate-filled polymers. Mechanical Properties of Polymers and Composites II. 2nd ed (1994), Marcel Dekker inc., New York, USA pp. 379-442
23. Noel T.R., Ring S.G., and Whittam M.A. Physical properties of starch products: Structure and function. In: Dickinson E., and Walstra P. (Eds). Food colloids and polymers: Stability and mechanical properties (1993), Royal Society of Chemistry, Cambridge, UK 126-137
24. Phillips J., Muir J.G., Birkett A., Lu Z.X., Jones G.P., O′Dea K., et al. Effect of resistant starch on fecal bulk and fermentation-dependent events in humans. American Journal of Clinical Nutrition 62 (1995) 121-130
25. Rayan A.A., Kalab M., and Ernstrom C.A. Microstructure and rheology of process cheese. Scanning Electron Microscopy 3 (1980) 635-644
26. Rudan M.A., Barbano D.M., Yun J.J., and Kindstedt P.S. Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese. Journal of Dairy Science 82 (1999) 661-672
27. Savello P.A., Ernstrom C.A., and Kalab M. Microstructure and meltability of model process cheese made with rennet and acid casein. Journal of Dairy Science 72 1 (1989) 1-1
28. Scheppach W., Bartram H.P., and Richter F. Role of short-chain fatty acids in the prevention of cholorectal cancer. European Journal of Cancer 31a (1995) 1077-1080
29. Silvester K.R., Englyst H.N., and Cummings L.H. Ileal recovery of starch from whole diets containing resistant starch measured in vitro and fermentation of ileal effluent. American Journal of Clinical Nutrition 62 (1995) 403-411
30. Taranto M.V., and Yang C.S.T. Morphological and textural characterisation of soybean Mozzarella cheese analogs. Scanning Electron Microscopy 3 (1981) 483-492
31. Tunick, M. H. (2001). Transmission electron microscopy of Mozzarella cheese made from microfluidized milk. In TEKTRAN Agricultural Research Services. www.nal.usda.gov/ttic/tektran/data
32. Zallie, J. P., & Chiu, C. -W. (1989). Imitation cheese containing enzymatically debranched starches in lieu of caseinates. European Patent 0,363,741,A2.
33. Zwiercan, G. A., Lacrourse, N. L., & Lenchin, J. M. (1987). Imitation cheese products containing high amylose starch as total caseinate replacement. US Patent 4,695,475.