Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions

Kelimu, Abulimiti; Silva, Denise Felix da; Geng, Xue; Ipsen, Richard; Hougaard, Anni Bygvrå

doi:10.1016/j.idairyj.2017.02.005

Cited by 25 publications

(10 citation statements)

References 24 publications

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“…This effect became more evident when DM of emulsion increased. Similarly, Kelimu et al (2017) reported increased apparent viscosity with addition of ES. ES resulted in increased protein hydration and formation of continuous protein network structure, thus causing an increase in degree of emulsification and viscosity.…”

Section: Resultsmentioning

confidence: 82%

“…Although the preparation of cheese emulsions is very similar to the process used for the production of spreadable processed cheese, the expectations for emulsion differ due to the requirements of the spraying process. Homogenous, uniform, stable (without protein precipitation and cream separation) and pumpable emulsions are necessary to be prepared before the atomization step and to be kept constant until and during spray drying ( Kelimu et al, 2017 ; Varming et al, 2014 ). The atomization process provides a very large surface area between dry air and emulsion droplets to optimize heat and mass transfers and determines the characteristics of cheese powder ( Koca et al, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

“…Of course, the emulsion produced from reduced-fat (RF) cheese will have different characteristics than its full-fat (FF) counterpart. Fat emulsification and protein stabilization play important roles in keeping cheese emulsions stable ( Kelimu et al, 2017 ). However, there is a lack of information relating to the effect of fat content on the properties of cheese emulsion used for cheese powder production in literature.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

Urgu¹,

Ünlütürk²,

Koca³

2018

Korean J Food Sci Anim Resour

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Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%–25% excluding ES) and ES concentrations (0%–3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.

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Section: Resultsmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

Urgu¹,

Ünlütürk²,

Koca³

2018

Korean J Food Sci Anim Resour

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“…Prot., %), lactose content (Lactose, %), non-fat solids content (SnF, %), total solids content (Ts, %), and freezing point (FPT, ∘ C) [14,15]. [16]. Particle size analysis was carried out on the experimental samples, using a BT-9300H laser particle size distribution instrument (Bettersize Instruments Ltd., China) equipped with a scattered BT-600 circulating pump (Dan Dong Bettersize Instruments Ltd., China).…”

Section: Milk Composition Analysismentioning

confidence: 99%

“…The addition of ferrous gluconate can make the organizational structure of milk more uniform; because of its buffer effect, it stabilizes the pH of the system [16], which reduces the impact of the addition of ferrous gluconate on the thermal stability of the milk system. In contrast, when ferrous chloride is used as the iron source, the iron is present in the ionic state, disrupting the original salt balance of the system in several ways: -s1-casein is adsorbed onto the free metal ions, colloidal calcium phosphate becomes more soluble, casein loses its electrostatic charge and becomes agglutinated, the polymerization of fat and protein increases, and calcium also precipitates out after polymerization into larger particles.…”

Section: Effect Of Different Iron Forms On Milk Thermostabilitymentioning

confidence: 99%

Effect of Microwave Heating on the Dielectric Properties and Components of Iron-Fortified Milk

Tang¹,

Fan²,

Feng³

et al. 2017

Journal of Food Quality

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With the iron-fortified milk as research object, this paper makes a research on the influence of iron on the dielectric properties and wave absorption properties and effect of nutritional components, such as casein and whey protein in milk, and thermostability in the process of microwave heating, and rapid heat transfer method in ferrous gluconate-milk and ferrous chloride-milk, respectively. The results show that the iron of ionic form has greater influence to convert microwave to heat energy and the effect of microwave absorption properties was greater for ferrous chloride than for ferrous gluconate at high concentration. The effect of different forms of iron on the composition of milk was different, and the composition of milk systems was more stable by microwave heating, but the rapid heat transfer method is superior in the aim of increasing the nutritional value of milk. The ferrous gluconate-milk system has a better thermal stability than ferrous chloride-milk system. From the aspect of dielectric induction, the paper discovers the response rules of iron and evaluates the microwave thermal safety of the traditional and the iron-fortified products by microwave heating.

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Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement

Dey

Saleem

Bajaj

et al. 2021

Food Bioprocess Technol

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Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions

Cited by 25 publications

References 24 publications

Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

Effect of Microwave Heating on the Dielectric Properties and Components of Iron-Fortified Milk

Contribution of Quasifibrillar Properties of Collagen Hydrolysates Towards Lowering of Interface Tension in Emulsion-Based Food Leading to Shelf-Life Enhancement

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