Hydrocolloids induced changes of processed cheese product matrix from milk protein concentrate 80 (MPC80)

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2025-07-07 DOI:10.1111/1471-0307.70029

Chandni Dularia, Ganga Sahay Meena, Shamim Hossain, Yogesh Khetra, Ashish Kumar Singh, Sumit Arora

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引用次数: 0

Abstract

Background

Processed cheese products (PCP) require precise textural and rheological properties for consumer acceptability. Hydrocolloids such as κ-carrageenan (KC), guar gum (GG) and xanthan gum (XG) are commonly used to modify these attributes.

Context

The influence of KC, GG and XG at varying concentrations (0.1, 0.2 and 0.3%) on the physicochemical, functional, textural and rheological properties of PCP formulated with milk protein concentrate 80 (MPC80) was investigated.

Aim

This study aimed to evaluate the effect of different hydrocolloids on oiling off, meltability, textural characteristics and rheological behaviour of PCP, with the goal of identifying the optimal hydrocolloid type and concentration for improving product quality.

Methods

The physicochemical properties, functional properties including oiling off and meltability, were assessed. Texture analysis measured hardness variations based on hydrocolloid concentration. Rheological properties, including storage modulus (G′) and loss modulus (G″), were analysed through frequency and temperature sweep tests to determine structural behaviour.

Major Findings

PCP samples with XG and GG showed no oiling off, whereas the PCP with XG showed better meltability and flowability. Textural analysis indicated that hardness escalated as the addition level of hydrocolloids increased. PCP containing XG at 0.3% level showed desirable hardness compared with control processed cheese. Rheological measurements showed that both the storage and loss modulus increased with angular frequency, indicating a more compact structure. The temperature sweep analysis of all PCP samples demonstrated behaviour characteristic of melting.

Conclusion

This study proposes that incorporating XG at a level of 0.3% during the production of PCP using MPC80 and butter could yield a processed cheese-like product with improved textural matrix, functional and rheological attributes.

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水胶体诱导乳蛋白80 （MPC80）加工奶酪产品基质的变化

加工奶酪产品（PCP）需要精确的质地和流变特性，以使消费者接受。水胶体，如κ-卡拉胶（KC），瓜尔胶（GG）和黄原胶（XG）通常用于改变这些属性。研究了不同浓度（0.1、0.2和0.3%）的KC、GG和XG对牛奶蛋白浓缩80 （MPC80）配制的PCP的理化、功能、结构和流变性能的影响。目的研究不同水胶体对PCP脱油性、熔融性、结构特性和流变行为的影响，以确定最佳水胶体类型和浓度，提高产品质量。方法对其理化性质、脱油性、熔融性等功能特性进行评价。织构分析测量了基于水胶体浓度的硬度变化。流变特性，包括存储模量（G '）和损耗模量（G″），通过频率和温度扫描测试来分析，以确定结构行为。添加XG和GG的PCP样品无脱油现象，而添加XG的PCP具有较好的熔融性和流动性。织构分析表明，硬度随水胶体添加量的增加而增加。与对照加工奶酪相比，含XG 0.3%的PCP硬度较好。流变学测量表明，随着角频率的增加，存储模量和损耗模量都增加，表明结构更加致密。所有PCP样品的温度扫描分析显示出熔化的行为特征。结论在用MPC80和黄油生产PCP的过程中，添加0.3%的XG可以得到类似奶酪的加工产品，并改善了产品的结构基质、功能和流变特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.