Cheese structure and current methods of analysis

Everett, David W.; Auty, Mark A.E.

doi:10.1016/j.idairyj.2008.03.012

Cited by 137 publications

(96 citation statements)

References 100 publications

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“…This could be explained by the homogenization step during the production of sunflower oil cheese. The homogenization of cheese milk creates smaller fat globules and disperses these more evenly in a more compact protein matrix (Everett and Auty, 2008). This is in agreement with the findings of Dinkci et al (2011).…”

Section: Texture Profile Analysis (Tpa)supporting

confidence: 88%

Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese

El-Salam¹

2015

International J. of Dairy Science

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The microstructure, texture and sensory properties of control (full fat) and experimental fresh Tallaga cheeses produced by replacing milk fat with Sunflower Oil (SO) and/or Whey Protein Concentrate (WPC) were investigated. Scanning electron micrographs displayed WPC cheese (total replacement of milk fat with whey protein cheese) with a compact and close network. Also, SO cheese (total replacement of milk fat with sunflower oil) showed a compact network with small uniform oil droplets embedded in the protein matrix, but full fat cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. Textural tests showed that the WPC cheese was harder, more cohesive, gummier and chewier than those of other experimental cheeses. The cheese with 50% sunflower oil and 25% whey protein concentrate was more acceptable than other experimental cheeses and showed a similar texture and structure to those of fresh full fat Tallaga cheese.

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Section: Texture Profile Analysis (Tpa)supporting

confidence: 88%

Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese

El-Salam¹

2015

International J. of Dairy Science

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“…In sensory terms, it is the degree to which INFLUENCE OF A VEGETABLE FAT BLEND ON THE TEXTURE, MICROSTRUCTURE AND SENSORY PROPERTIES OF KASHAR CHEESE explained by the homogenization step during the production of VF cheese. The homogenization of cheese milk creates smaller fat globules and disperses these more evenly in a more compact protein matrix (Everett and Auty 2008). Some vegetable oil droplets can be observed in Figs.…”

Section: Discussionmentioning

confidence: 99%

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

et al. 2011

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The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affecte d by the vegetable fat blend.<br><br>La posibilidad de usar una mezcla de grasas vegetales comerciales en queso Kashar fue investigada. Los quesos Kashar fueron elaborados con una mezcla de grasas vegetales (VF) en lugar de grasa de leche (MF). Quesos Kashar con leche entera fueron también elaborados para comparar las características sensoriales, de color, de fusión, microestructurales y de textura durante el periodo de maduración de 90 días. El uso de grasas vegetales decreció la dureza y las propiedades de fusión, de cohesión, de gomosidad y de masticación e incremento la adhesividad mientras que la elasticidad no fue afectada. Las diferencias se hicieron menos notables hacia el final de la maduración. La micrografía electrónica de barrido de quesos VF mostro una red compacta con pequeños y uniformes glóbulos de grasa embebidos en la matriz de proteínas. Los quesos MF exhibieron una matriz de proteínas abierta conteniendo glóbulos de grasa de leche de varios tamaños y formas. El análisis del color demostró significativas diferencias entre los quesos. Finalmente, todas las características sensoriales del queso fueron afectadas por la mezcla de grasas vegetales

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“…It is considered that cheese texture is influenced by factors that include the pH and the state of calcium (ionic or bound to the casein matrix), the sodium chloride content, and the extent of proteolysis (Everett and Auty 2008). The pH was measured directly, by immersion of the pH meter electrode (IQ-SCIENTIFIC) into the samples.…”

Section: Compositional Analysesmentioning

confidence: 99%

Ripening process of Cascaval cheese: compositional and textural aspects

et al. 2014

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Two textural characteristics, elasticity modulus and firmness, were determined during the ripening process of Cascaval cheese, using both instrumental and sensorial techniques. Uniaxial compression was used to determine the textural characteristics and the results were compared with the ones obtained by sensorial analysis, revealing a good correlation. The chemical composition of cheese was also determined, including the nitrogen fractions (total nitrogen, water soluble nitrogen, non-protein nitrogen and phosphotungstic acid soluble nitrogen). The data thus obtained were statistically processed in order to find the differences between the samples, as well as to find the correlation between the techniques of analysis. The study showed that the ripening process of the Cascaval cheese is similar to the ripening of other pasta filata cheese. The moisture content decreases during maturation as a result of water evaporation. The concentration of nitrogen fractions increases during the ripening stage, and so do the firmness and elasticity modulus. The biochemical processes that occur during maturation largely influence the textural parameters and this is proved by both instrumental and sensorial analyses.

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Cheese structure and current methods of analysis

Cited by 137 publications

References 100 publications

Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese

Effect of Milk Fat Replacement with Vegetable Oil and/or Whey Protein Concentrate on Microstructure, Texture and Sensory Characteristics of Fresh Soft Cheese

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

Ripening process of Cascaval cheese: compositional and textural aspects

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