Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content, Residual Lactose, Salt-to-Moisture Ratio and Cheese Temperature

Biswas, A. C.; Muthukumarappan, Kasiviswanathan; Metzger, L. E.

doi:10.1080/10942910701329369

Cited by 15 publications

(4 citation statements)

References 12 publications

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“…() and Biswas et al . (,b) also reported that processed cheese prepared from high and low S/M content natural cheese significantly affects its TPA hardness, functional and viscoelastic properties.…”

Section: Introductionmentioning

confidence: 93%

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Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt‐in‐moisture content on block‐type processed cheese functional properties: Cheese hardness and flowability/meltability

Biswas

Muthukumarappan

Marella

et al. 2014

Int J of Dairy Tech

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Four treatments of natural Cheddar cheese with two levels (high and low) of calcium (Ca) and phosphorus (P), and two levels (high and low) of residual lactose were manufactured. Each treatment was subsequently split prior to the salting step of cheese manufacturing processed and salted at two levels (high and low) for a total of eight treatments. The eight treatments included: high Ca and P, high lactose, high salt-in-moisture (S/M) content (HHH); high Ca and P, high lactose, low S/ M (HHL); high Ca and P, low lactose, high S/M (HLH); high Ca and P, low lactose, low S/M (HLL); low Ca and P, high lactose, high S/M (LHH); low Ca and P, high lactose, low S/M (LHL); low Ca and P, low lactose, high S/M (LLH); and low Ca and P, low lactose, low S/M (LLL). After 2 months of ripening, each treatment of natural Cheddar cheese was used to manufacture processed cheese using a twin-screw Blentech processed cheese cooker. All of the processed cheese food formulations were balanced for moisture, fat and salt. Texture and melt-flow characteristics of the processed cheese were evaluated with different techniques, including texture profile analysis (TPA) for hardness and melt profile analysis. There was a considerable increase in cheese hardness for the processed cheeses prepared from high Ca and P content, and high S/M natural cheeses compared with low Ca and P content and low S/M natural cheeses. Moreover, definite decrease in flow rate and extent of flow was observed for processed cheeses manufactured from high Ca and P content, and high S/M natural cheeses than that of low Ca and P content and low S/M natural cheeses. No considerable trend was observed in hardness and melt-flow characteristics for the processed cheeses manufactured from high and low residual lactose content natural Cheddar cheeses. This study strongly demonstrates that the characteristics of natural cheese (calcium and phosphorus content, lactose content and salt-in-moisture content) used in processed cheese manufacture have a significant impact on processed cheese functionality.

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Section: Introductionmentioning

confidence: 93%

“…Biswas et al . (,b) also concluded that calcium and phosphorous content in processed cheese had affected the cheese rheological and linear viscoelastic characteristics significantly.…”

Section: Introductionmentioning

confidence: 95%

Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt‐in‐moisture content on block‐type processed cheese functional properties: Cheese hardness and flowability/meltability

Biswas

Muthukumarappan

Marella

et al. 2014

Int J of Dairy Tech

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“…DSR. The DSR test was carried out as described by Biswas et al (2008). Cylindrical IMC samples 28.3 mm in diameter were taken from the cup using a cork borer and prepared by cutting a thin slice (2.0 mm) using a food slicer (model 1042W, The Rival Co.) and wire cutter.…”

Section: Functional Analysis: Melt Propertiesmentioning

confidence: 99%

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Melt and stretch properties

Salunke

Marella

Amamcharla

et al. 2022

Journal of Dairy Science

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Melt and stretch properties in dairy-based imitation mozzarella cheese (IMC) are affected by the amount of intact casein provided by dairy ingredients in the formulation. Rennet casein (RCN) is the preferred ingredient to provide intact casein in a formulation. Ingredients produced using membrane technology, such as milk protein concentrate (MPC) and micellar casein concentrate (MCC), are unable to provide the required functionality. However, the use of transglutaminase (TGase) has potential to modify the physical properties of MPC or MCC and may improve their functionality in IMC. The objective of this study was to determine the effect of TGase-treated MPC and MCC retentates on melt and stretch properties when they are used in IMC and to compare them with IMC made using RCN. The MCC and MPC retentates were produced using 3 different lots of pasteurized skim milk and treated with 3 levels of TGase enzyme: no TGase (control), low TGase: 0.3 units/g of protein, and high TGase: 3.0 units/g of protein. Each of the MCC and MPC treatments was heated to 72°C for 10 min to inactivate TGase and then spray dried. Each MCC, MPC, and RCN powder was then used in an IMC formulation that was standardized to 48% moisture, 21% fat, 20% protein, and 1% salt. The IMC were manufactured in a twin-screw cooker by blending, mixing, and heating various ingredients (4.0 kg). Due to extensive crosslinking, the IMC formulation with the highest TGase level (MCC or MPC) did not form an emulsion. The IMC made from MCC treatments had significantly higher stretchability on pizza compared with their respective MPC treatments. The IMC made from TGase-treated MCC and MPC had significantly lower melt area and significantly higher transition temperature (TT) and stretchability compared with their respective controls.Comparison of IMC made using TGase-treated MCC and MPC to the RCN IMC indicated no difference in TT or texture profile analysis-stretchability; however, the Schreiber melt test area was significantly lower. Our results demonstrated that TGase treatment modifies the melt and stretch characteristics of MCC and MPC in IMC applications, and TGase-treated MPC and MCC can be used to replace RCN in IMC formulations.

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“…In the absence of protease in surimi, the longer heating time induces structural changes, i.e., unfolding and aggregation of proteins, which enhance the gel network structure [8][9][10]. However, it has also been reported that the sample may be subjected to a significant moisture loss due to evaporation during temperature sweep, and the degree of moisture loss may increase as the heating rate decreases [11,12]. Several studies have been conducted to investigate the effects of moisture content and thermal transition of surimi; however, most studies assumed that the moisture content of the surimi paste is unchanged and the temperature distribution within the surimi specimen is negligible.…”

Section: Introductionmentioning

confidence: 99%

Effect of Dehydration on the Rheological Measurement of Surimi Paste in Cone-Plate Rheometry: Heat and Mass Transfer Simulation

Park

Yoon

2020

Processes

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Moisture transfer characteristics of Alaska pollock (AP) surimi were investigated at various temperatures. The effective moisture diffusivity increased from 5.50 × 10−11 to 2.07 × 10−9 m2/s as the temperature increased from 30 °C to 90 °C. In order to investigate the mass and heat transfer characteristics of AP surimi, the simulation model was developed and evaluated by root-mean-square error (RMSE) (<2.95%). Rheological properties of AP surimi were investigated at different heating rates (1 °C/min, 5 °C/min, 10 °C/min, 20 °C/min and 30 °C/min). As heating rate increased to 20 °C/min and 30 °C/min, elastic modulus (G’) significantly diminished. The diminished G’ could be explained by impaired gel during temperature sweep supported by the predicted temperature distribution in the simulation model. Changes in moisture content of AP surimi during temperature sweep were also measured and predicted by the simulation model. The results showed the decreased amount of moisture content significantly increased as heating rate increased.

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Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content, Residual Lactose, Salt-to-Moisture Ratio and Cheese Temperature

Cited by 15 publications

References 12 publications

Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt‐in‐moisture content on block‐type processed cheese functional properties: Cheese hardness and flowability/meltability

Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt‐in‐moisture content on block‐type processed cheese functional properties: Cheese hardness and flowability/meltability

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Melt and stretch properties

Effect of Dehydration on the Rheological Measurement of Surimi Paste in Cone-Plate Rheometry: Heat and Mass Transfer Simulation

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