Phase structures impact the rheological properties of rennet-casein-based imitation cheese containing starch

Ye, Aiqian; Hewitt, Sheelagh A.

doi:10.1016/j.foodhyd.2008.05.004

Cited by 22 publications

(2 citation statements)

References 17 publications

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“…The structure of the imitation cheese is basically a composite primarily formed by waxy maize starch, κ‐carrageenan and casein from fresh cheese. Phase separation was reported between starch and rennet casein in imitation cheeses with starch (Ye and Hewitt ; Ye et al . ; Mounsey and O'Riordan 2008b) and mixed systems of milk protein concentrate and κ‐carrageenan (Hemar et al .…”

Section: Discussionmentioning

confidence: 99%

Physical Properties of an Imitation Cheese as Affected by Emulsifying Salts and Citric Acid

Beykont

Kılıç‐Akyılmaz

2013

Journal of Food Processing and Preservation

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Effects of emulsifying salts and citric acid on meltability and textural properties of a starch‐based imitation cheese were investigated. Imitation cheeses were produced according to the same basic formula with varying concentrations of emulsifying salts and citric acid. While increasing the concentration of emulsifying salts increased hardness, citric acid at high concentration was found to prevent melting of the imitation cheese. Two of the imitation cheese samples with the highest and lowest concentrations of emulsifying salts and citric acid were stored at 4C for 3 months and changes in their meltability and textural properties were determined. Hardness of the sample prepared with the highest amounts of emulsifying salts and citric acid increased after 30 days of storage as a result of retrogradation of starch. Cohesiveness of both samples declined during storage. Practical Applications Imitation cheeses manufactured by using starch for replacement of protein are being investigated and produced for reducing cost of cheese manufacture and also for special consumer groups like phenylketonuria patients. This type of cheese is produced according to the method of manufacture of processed cheeses. However, obtaining a meltability value similar to those of processed or natural cheeses is a major challenge in its manufacture especially when the amount of starch is high. In addition, there is a lack of information in the literature for storage stability of this type of imitation cheese. This study addresses these two issues for improvement of this kind of imitation cheese.

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Section: Discussionmentioning

confidence: 99%

Physical Properties of an Imitation Cheese as Affected by Emulsifying Salts and Citric Acid

Beykont

Kılıç‐Akyılmaz

2013

Journal of Food Processing and Preservation

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“…Twin-screw extruders can mimic the kneading and stretching process of making a pasta-filata cheese such as Mozzarella cheese (Mounsey & O'riordan, 2001). For laboratoryscale production of imitation cheese, the Rapid Visco Analyzer has been used (Bi et al, 2016;Ye & Hewitt, 2009). An attempt to manufacture imitation cheese under laboratory conditions using the Farinograph with torque measurement has also been done by El-Bakry et al (2010) to ascertain whether it is suitable to be used for research and development.…”

Section: Me Thod Of Pro Ce Ss Ing To Produce Natur Al Chee S E and I ...mentioning

confidence: 99%

A review of natural cheese and imitation cheese

Shukri

Alias

Murad

et al. 2021

Food Processing Preservation

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Cheese has been high in demand because it is very convenient to be eaten on its own or to be used as an accompaniment to food. However, the time‐consuming and energy‐intensive manufacturing process together with the increased price of milk has made cheese an expensive product. Besides, cheese is found to contain high saturated fat content and has been linked to high cholesterol and increased risk of heart disease. Hence, there has been a shift toward developing a cheese product based on vegetable sources that imitates the unique characteristics of natural cheese such as stretchable or stringy upon melting. A great number of endeavors have been made to produce high‐quality imitation cheese. This paper reviews the uniqueness and various other aspects of natural cheese and the challenges of duplicating them into imitation cheese. Novelty impact statements Imitation cheese is a sustainable alternative to dairy cheese. Imitation cheese can be tailor‐made to offer nutritional and functionality advantages over natural cheese. Imitation cheese is not a threat but a promise to the cheese market.

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