Dynamic rheology of Mexican Manchego cheese-like products containing canola oil and emulsifier blends

Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat

“…EmulsiWers blend (g L ¡1 ) balance (HLB) of 9.3, was elaborated as reported by Lobato-Calleros et al (2003); and (4) whey protein concentratein-skim milk dispersion (140 g of whey protein concentrate L ¡1 ; WPCD) prepared as indicated by Lobato-Calleros et al (2001). The cheese milk batches needed for preparing the cheese variations were obtained by combining diVerent volumes of two, three or four of the materials mentioned above, so as to yield the type and total quantity of fat and/ or fat replacer speciWed (Table 1).…”

“…However, incorporation of EVO alters the content, type and distribution of the fat droplets into the protein network, causing modiWcations in cheese microstructure and textural behaviour (Lobato-Calleros, Ramírez-Santiago, Osorio-Santiago, & Vernon-Carter, 2002;Lobato-Calleros et al, 2003).…”

Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses

“…Dynamic oscillatory measurements were performed with a RHEOPLUS/32 V2.62 rheometer (Anton Paar, Messtechnik, Stuttgart, Germany), with parallel plate geometry, in which the rotating plate was 50 mm in diameter and machined with thin long fins in a square pitch fashion to minimize sample slippage (Lobato-Calleros et al, 2003). The distance between the plates was set at 3 mm.…”

Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal‐type cheeses with different NaCl and KCl contents

“…The textural and meltability properties of cheeses have been determined by dynamic low‐amplitude oscillatory rheology. This method has been widely used to characterize different cheese varieties and to determine the effect of: (i) the reduction and even the substitution of NaCl by KCl on the rheological characteristics of cheeses and (ii) heating on the characteristics of cheese texture …”