Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins

International Dairy Journal

Volumn 37, Issue 2, 2014, Pages 87-94

  Sołowiej, Bartosz ^a   Cheung, Imelda W Y ^b   Li Chan, Eunice C Y ^b  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; PROTEINS; TEXTURES; VISCOSITY;

ACID CASEIN; LOSS TANGENT; MELTABILITY; PROCESSED CHEESE; PROTEIN CONCENTRATIONS; RHEOLOGICAL PROPERTY; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

CHEESES;

EID: 84899891169     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.03.003     Document Type: Article

References (38)

1. Arul J., Boudreau A., Makhlouf J., Tardif R., Grenier B. Distribution of cholesterol in milk fat fractions. Journal of Dairy Research 1988, 55:361-371.
2. Bennett R.J., Trivedi D., Hemar Y., Reid D.C.W., Illingworth D., Lee S.K. The effect of starch addition on the rheological and microstructural properties of model processed cheese. Australian Journal of Dairy Technology 2006, 61:157-159.
3. Biswas A.C., Kapoor R., Upreti P., Metzger L., Muthukumarappan K. Influence of natural cheese characteristics on process cheese functionality: unmelted and melted properties. Journal of Diary Science 2004, 87(Suppl.1):233.
4. Bonczar G., Wszołek M., Siuta A. The effects of certain factors on the properties of yoghurt made from ewe's milk. Food Chemistry 2002, 79:85-91.
5. Buňka F., Doudová L., Weiserová E., Kuchař D., Michálek J., Slavǐková S., et al. The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads. International Journal of Food Sciences and Technology 2012, 47:2063-2071.
6. Corredig M., Dalgleish D.G. The mechanisms of heat-induced interaction of whey proteins with casein micelles in milk. International Dairy Journal 1999, 9:233-236.
7. Dimitreli G., Thomareis A.S. Effect of temperature and chemical composition on processed cheese apparent viscosity. Journal of Food Engineering 2004, 64:265-271.
8. Dimitreli G., Thomareis A.S. Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese. Journal of Food Engineering 2008, 84:368-374.
9. Garimella Purna S.K., Pollard A., Metzger L.E. Effect of formulation and manufacturing parameters of process cheese food functionality - I. Trisodium citrate. Journal of Dairy Science 2006, 89:2386-2396.
10. Guinee T.P. Salting and the role of salt in cheese. International Journal of Dairy Technology 2004, 57:99-109.
11. Gunasekaran S., Ak M.M. Cheese rheology and texture 2003, CRC Press LLC, Boca Raton, FL, USA.
12. Gustaw W., Mleko S. Gelation of whey proteins by microwave heating. Milchwissenschaft 2007, 62:439-442.
13. Hennelly P.J., Dunne P.G., O'Sullivan M., O'Riordan D. Increasing the moisture content of imitation cheese: effects on texture, rheology and microstructure. European Food Research and Technology 2005, 220:415-420.
14. Jaros D., Hofmann T., Rohm H. The potential for carbon dioxide formation during ripening of acid curd cheese. LWT - Food Science and Technology 2007, 40:1140-1145.
15. Jasińska M., Dmytrów I., Mituniewicz-Małek A., Wasik K. Cow feeding system vs. quality of milk used for acid-curd cheese (tvarog) production. Electronic Journal of Polish Agricultural Universities 2010, 13:#15.
16. Juskiewicz J., Zdunczyk Z., Bohdziewicz K., Baranowska M. Physiological effects of the dietary application of quark produced with enzyme transglutaminase as a sole protein source in growing rats. International Dairy Journal 2012, 26:155-161.
17. Kailasapathy K. Chemical composition, physical and functional properties of milk and milk ingredients. Dairy processing and quality assurance 2008, 75-103. John Wiley & Sons Inc, Ames, IO, USA. R.C. Chandan (Ed.).
18. Kapoor R., Metzger L.E. Process cheese: technological aspects - a review. Comprehensive Reviews in Food Science and Food Safety 2008, 7:194-214.
19. Kelly A.L., O'Donnell H.J. Composition, gel properties and microstructure of quarg as affected of processing parameters and milk quality. International Dairy Journal 1998, 8:295-301.
20. Kiziloz M.B., Cumhur O., Kilic M. Development of the structure of an imitation cheese with low protein content. Food Hydrocolloids 2009, 23:1596-1601.
21. Law A.J.R., Leaver J. Effect of pH on the thermal denaturation of whey proteins in milk. Journal of Agricultural and Food Chemistry 2000, 48:672-679.
22. Lopez C., Lavigne F., Lesieur P., Keller G., Ollivon M. Thermal and structural behavior of anhydrous milk fat. 2. Crystalline forms obtained by slow cooling. Journal of Dairy Science 2001, 84:2402-2412.
23. Miralles B., Krause I., Ramos M., Amigo L. Comparison of capillary electrophoresis and isoelectric focusing for analysis of casein/caseinate addition in processed cheeses. International Dairy Journal 2006, 16:1448-1453.
24. Mizuno R., Lucey J.A. Effects of emulsifying salts on the turbidity and calcium phosphate-protein interaction in casein micelles. Journal of Dairy Science 2005, 88:3070-3078.
25. Mleko S., Foegeding E.A. Physical properties of rennet casein gels and processed cheese analogs containing whey proteins. Milchwissenschaft 2000, 55:513-516.
26. Mleko S., Lucey J.A. Production and properties of processed cheese with reduced lactose whey. Milchwissenschaft 2003, 58:498-502.
27. Montesinos-Herrero C., Cottel D.C., O'Riordan E.D., O'Sullivan M. Partial replacement of fat by functional fibre in imitation cheese: effects on rheology and microstructure. International Dairy Journal 2006, 16:910-919.
28. Mounsey J.S., O'Riordan E.D. Empirical and dynamic rheological data correlation to characterize melt characteristics of imitation cheese. Journal of Food Science 1999, 64:701-703.
29. Mounsey J.S., O'Riordan E.D. Characteristics of imitation cheese containing native or modified starches. Food Hydrocolloids 2008, 22:1160-1169.
30. O'Connell J.E., Flynn C. The manufacture and applications of casein - derived ingredients. Handbook of food products manufacturing 2007, 557-591. John Wiley & Sons Inc, New Jersey, NJ, USA. Y.H. Hui (Ed.).
31. O'Riordan E.D., Duggan E., O'Sullivan M., Noronha N. Production of analogue cheeses. Processed cheese and analogues: An overview 2011, 219-244. John Wiley & Sons Inc, Oxford, UK. A.Y. Tamime (Ed.).
32. Sołowiej B. Evaluation of rheological properties of reduced-fat processed cheese analogues. Zywnosc. Nauka. Technologia. Jakosc 2012, 1:60-71.
33. Sołowiej B. Textural, rheological and melting properties of acid casein reduced-fat processed cheese analogues. Milchwissenschaft 2012, 67:9-13.
34. Sołowiej B., Mleko S., Gustaw W. Physicochemical properties of acid casein processed cheese analogs obtained with different whey products. Milchwissenschaft 2008, 63:299-302.
35. Sołowiej B., Mleko S., Gustaw W., Udeh K.O. Effect of whey protein concentrates on texture, meltability and microstructure of acid casein processed cheese analogs. Milchwissenschaft 2010, 65:299-302.
36. Thapa T.B., Gupta V.K. Rheology of processed cheese foods with added whey protein concentrates. Indian Journal of Dairy Science 1992, 45:88-92.
37. Vidal V., Marchesseau S., Lagaude A., Cuq J.L. Influence of chemical agents on casein interactions in dairy products: chemical modification of milk proteins. Colloids and Surfaces B: Biointerfaces 1998, 12:7-14.
38. Ye A., Cui J., Taneja A., Zhu X., Singh H. Evaluation of processed cheese fortified with fish oil emulsion. Food Research International 2009, 42:1093-1098.