Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2025-01-01 DOI:10.1016/j.foostr.2025.100406

Gaurav Kr Deshwal , Liesbeth van der Meulen , Mark Fenelon , Laura G. Gómez-Mascaraque , Thom Huppertz

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引用次数: 0

Abstract

This study investigated the role of fat in processed cheese. The fat content in the PC samples was either partially or wholly contributed by Cagliata cheese curd, and remaining amount was added in the form of anhydrous milk fat (AMF). The effect hereof on the textural, rheological and microstructural changes while heating from 5 to 95°C in PC was evaluated. The effect of homogenizing milk and ripening duration on the properties of Cagliata cheese and PC prepared therefrom was also evaluated. PC prepared with all the fat added as AMF showed the highest hardness and lowest tendency to melt. PC prepared from full-fat Cagliata cheese made from homogenized milk showed lower tendency to melt as compared to when prepared from Cagliata cheese made from unhomogenised milk. CLSM images of PC prepared with externally added anhydrous milk fat showed formation of fat pools at temperature above 75°C.

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这项研究调查了脂肪在加工奶酪中的作用。PC 样品中的脂肪部分或全部由 Cagliata 奶酪凝乳提供，其余部分以无水乳脂 (AMF) 的形式添加。在 PC 从 5°C 加热到 95°C 的过程中，对其质地、流变学和微观结构变化的影响进行了评估。此外，还评估了均质化牛奶和成熟时间对 Cagliata 奶酪及其制备的 PC 性能的影响。在制备 PC 时添加了所有作为 AMF 的脂肪，结果显示 PC 的硬度最高，熔化倾向最低。用均质化牛奶制成的全脂卡利亚塔奶酪制备的 PC 与用未均质化牛奶制成的卡利亚塔奶酪制备的 PC 相比，熔化倾向较低。用外部添加的无水乳脂制备的 PC 的 CLSM 图像显示，在温度高于 75°C 时会形成脂肪池。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.