Influence of Fat Globule Size on the Rheological Properties of a Model Acid Fresh Cheese

Sánchez, César Fuentes; Maurer, Kurt; Hardy, J.

doi:10.1039/9781847550873-00512

Cited by 3 publications

(4 citation statements)

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“…The increase in compressive stress of low-fat gels compared with that of fat-free gel has also been observed in numerous studies with various matrices such as milk (Sanchez et al, 1995), whey (Dickinson, 2001), and soy (Kim, Renkema, & van Vliet, 2001). However, these studies did not deal with low fat content.…”

Section: Effect Of the Presence Of Fat On Firmnessmentioning

confidence: 73%

“…Milk gel firmness is increased by both the presence of fat covered by milk proteins and a reduction of the globule size (Sanchez, Maurer, & Hardy, 1995). Modification of rheological properties in the presence of fat embedded in a dairy matrix (whey protein or milk) has also been linked to the physical state of fat and therefore to its melting ability (Aguilera & Kessler, 1988;Barrantes, Tamime, Sword, Muir, & Kalab, 1996;Mor, Shoemaker, & Rosenberg, 1999;Mor-Rosenberg, Shoemaker, & Rosenberg, 2004; .…”

Section: Introductionmentioning

confidence: 98%

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Viscoelastic properties of acid milk gel as affected by fat nature at low level

Houzé

Cases

Colas

et al. 2005

International Dairy Journal

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Section: Effect Of the Presence Of Fat On Firmnessmentioning

confidence: 73%

Section: Introductionmentioning

confidence: 98%

Viscoelastic properties of acid milk gel as affected by fat nature at low level

Houzé

Cases

Colas

et al. 2005

International Dairy Journal

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“…However, no clear trend was observed due to the P/F ratio and the homogenization pressure. Sanchez et al [28] reported that smaller sizes of milk fat globules formed by higher homogenization pressures in cheese milk, resulted in strong structures in a model acid fresh cheese, and high levels of fat also created a firmer and elastic cheese due to recombined fat globules assimilated as pseudo-proteins. The difference could be due to the variation in processing temperature as well as acidification and pressing method used.…”

Section: Resultsmentioning

confidence: 99%

“…Interestingly, by analyzing samples at 1 Hz, tan δ was significantly smaller false(p<0.05false) at P/F of 0.9 and 1.3 than 1.7 and 2, as shown in Figure 5. The assumption of a higher amount of fat globules acting as pseudo-proteins and improving the protein interactions amongst the aggregates [28] might apply here, however this explanation needs further study. The complex viscosity (η*) showed no significant differences based on formulation or homogenization pressure.…”

Section: Resultsmentioning

confidence: 99%

Microstructure of a Model Fresh Cheese and Bioaccessibility of Vitamin D3 Using In Vitro Digestion

Castaneda

Lee

2019

Gels

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In this study, the effect of a composition (protein to fat (P/F) ratio) and a processing condition (homogenization pressure for emulsification of cheese milk) on the texture, microstructure, and bioaccessibility of vitamin D3 of a model acid coagulated fresh cheese was evaluated. It was hypothesized that increasing P/F ratios (0.9, 1.3, 1.7, and 2) and homogenization pressures (17, 50, 75, and 150 MPa) will decrease the particle size of the cheese milk emulsion. The decreased emulsion particle size will result in a more rigid and elastic cheese matrix with smaller pore sizes, with an increased interfacial surface area of fat particles, which will then improve the bioaccessibility of vitamin D3. The P/F ratio exhibited a positive impact on the texture in a large deformation analysis. On the other hand, the effect of the P/F ratio and homogenization pressure was not significant on rheological properties of the cheese using a small deformation by means of a frequency sweep test, nor the porosity determined by environmental scanning electron microscopy (ESEM). These results suggested that the modification of the microstructure of acid coagulated fresh cheeses required other variables than P/F ratio and homogenization pressure probably due to a compression step after curd formation. Interestingly, the bioaccessibility of vitamin D3 measured by in vitro digestion was reduced as P/F ratio and homogenization pressure increased, which may indicate a reinforced protein–protein interaction that affected protein hydrolysis.

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