Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

Abstract

The aim of this work was to examine the effect of a different dry matter (DM) contents (35 and 45% wt/wt) and fat in DM contents (40 and 50% wt/wt) on the textural and viscoelastic properties and microstructure of model processed cheeses made from real ingredients regularly used in the dairy industry. A constant DM content and constant fat in DM content were kept throughout the whole study. Apart from the basic chemical parameters, textural and viscoelastic properties of the model samples were measured and scanning electron microscopy was carried out. With increasing DM content, the rigidity of the products increased and the size of the fat globules in the model samples of the processed cheeses decreased. With increasing fat in DM content, the rigidity of the processed cheeses decreased and the size of the fat globules increased.

The Effect of Dairy Fat Source on Viscoelastic Properties of Full‐Fat Processed Cheese Spreads

“…The latter fact is also regarded as a manifestation of the increased gel strength of the examined material and therefore incresing of processed cheese firmness, in this case during storage. [7,10] An increase in the firmness of processed cheeses during storage was also observed in the works of Awad et al [13] and Weiserová et al [14] The usual content of the fat globule membranes fluctuates at a level of approximately 2-4% (w/w). [3,4,16] Let us assume that the processed cheese has a 35% (w/w) dry matter content and a 50% (w/w) fat content in dry matter, and also that the natural cheese is practically the only fat source (this corresponds practically to the processed cheese in this study, which was produced from natural cheese with a 50% w/w fat content).…”

“…However, at higher frequencies the system no longer has sufficient time to weaken the intermolecular bonds and begins to behave more like a firm substance (G 00 < G 0 ), which is typical for concentrated solutions and dispersions. [7,12,15] In all cases, the G 0 and G 00 curves for the processed cheeses after 56 days of storage were significantly higher (p < 0.05) in comparison with the progress of the G 0 and G 00 curves for the products after 1 day of storage (within the range of frequencies tested; Figure 1). Likewise, the frequency at which the intersection of the G 0 and G 00 curves occurs for the model samples stored for 56 days is lower than the intersection point of the G 0 and G 00 curves for the processed cheeses after 1 day of storage.…”

“…0.05), respectively. Over the course of the 56 day storage [7,10,12] During the course of the storage, the pH values decreased slightly (0.1-0.2; p < 0.05), which is in accordance with the findings from a whole range of works published so far, for example, Awad et al [13] and Weiserová et al [14] The progress of the dependence of the elastic (G 0 ) and loss (G 00 ) moduli of the eight model processed cheeses stored for 1 and 56 days at 6 C at the tested frequencies (f) 0.1-100.0 Hz is presented in Figure 1. From Figure 1 it is evident that milk fat sources with various SAC contents did not have a significant effect (p !…”

“…The processed cheeses were produced using the procedure described in Cerníková, et al [7] using Stephan UMC-5 equipment (Stephan Machinery GmbH, Hameln, Germany); melting temperature 90 C with a holding time of 3 min, agitation speed 3000 rpm. The produced melt was poured into plastic containers, closed using an aluminum lid, and stored for 56 days at 6 AE 2 C. Samples were collected for analysis after 1, 14, 28, and 56 days of storage.…”

“…[7,10] Kruskal-Wallis and Wilcoxon tests were used in order to evaluate the obtained results (the significance level was 0.05). Unistat 1 6.5 software (Unistat, London, UK) was used for the statistical analysis.…”