Processed cheese as a polymer matrix composite: A particle toolkit for the replacement of milk fat with canola oil in processed cheese

Ramel, P; Marangoni, Alejandro G.

doi:10.1016/j.foodres.2018.02.019

Cited by 34 publications

(20 citation statements)

References 38 publications

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“…There are two possibilities that might occur in the process of cheese making: i.e., the fat would be lost in the whey or fat would fill the curd cavities. According to [30], the protein is on the outer layer of fat globule. The higher protein content contained in cheese meant that there would be more of fat that could be bound and maintained in cheese, so that the fat content would be higher.…”

Section: Resultsmentioning

confidence: 99%

The Formulation of Cheese Analogue from Sweet Corn Extract

Aini

Prihananto

Sustriawan

et al. 2019

International Journal of Food Science

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Analogue cheese made from sweet corn extract was expected to fulfill the people’s need for cheese and as alternative cheese made from cow’s milk. The use of maltodextrin as a filler and citric acid as an acidulant was expected to improve the characteristics of corn cheese. The aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration. The research design used in this study was Response Surface Methodology (RSM) based on Central Composite Design (CCD) with three factors: citric acid concentration (0.12%, 0.16%, and 0.20%), commercial papain (0.026%, 0.030%, and 0.034%), and maltodextrin (10%, 15%, and 20%). The optimum formula to produce cheese analogue with the highest protein content and yield was with the addition of 0.20% citric acid, 0.029% papain, and 20% maltodextrin. The cheese analogue produced from the optimum formula had moisture content of 61.590%, yield of 17.512%, total dissolved solids of 19.00°Brix, dissolved protein of 19.837%, acidity (pH) of 5.4, and fat of 6.976%. The sensory characteristics of cheese analogue spread from sweet corn extract are similar to those of cheese from cow’s milk; i.e., it had a yellowish-white color, distinctive aroma of cheese, no sour taste, and soft texture and was easy to spread. Therefore, it was possible to explore the sweet corn as ingredient of spread cheese that has low fat content.

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Section: Resultsmentioning

confidence: 99%

The Formulation of Cheese Analogue from Sweet Corn Extract

Aini

Prihananto

Sustriawan

et al. 2019

International Journal of Food Science

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“…Although there is limited information regarding pores in cheese analogues, very few of the revised studies show data related to this aspect. These studies showed that cheese analogues with partial or total milk fat substitution presented a higher number of pores in the cheese (Ramel & Marangoni, 2018) and an increase in the size of the pores compared to traditional cheeses (Leong et al., 2020).…”

Section: Importance Of Fat Replacement In Cheese Analoguesmentioning

confidence: 99%

“…As observed in Table 2, the reviewed articles evaluated two parameters related to pores in the microstructure of cheese analogues. A study conducted by Ramel and Marangoni (2018) showed an increase in the number of pores after replacing 26% of the milk fat with canola oil for a model processed cheese. The reduction or complete removal of the fat from the milk increases the number of air spaces in the cheese matrix, which represents the fat globules that were removed during the processing of the cheese analogues (Cunha et al., 2010).…”

Section: Importance Of Fat Replacement In Cheese Analoguesmentioning

confidence: 99%

“…This behavior had been previously observed (Guinee & O'Kennedy, 2009; Gliguem et al., 2011; Lee et al., 2013; Wang et al., 2011). Regarding meltability, most studies show that when milk fat is replaced by vegetable fat, there is a tendency to a decreased meltability (Cunha et al., 2013; Leong et al., 2020; Ramel & Marangoni, 2018). On the contrary, one of the studies reported an increase in meltability after milk fat replacement (Totosaus et al., 2017).…”

Section: Importance Of Fat Replacement In Cheese Analoguesmentioning

confidence: 99%

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How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

Giha

Ordoñez

Villamil

2021

Journal of Food Science

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Over the past few years, the market for cheese substitutes has been growing on account of the simple and cost‐effective production of these cheese‐like products. It is well established that the functional properties of cheeses are directly related to their composition. Therefore, the variation of fat in cheese substitutes certainly affects the characteristics of the cheeses. The purpose of this review was to summarize the latest research on the effects of milk fat replacement with vegetable oils on the rheological, textural, and microstructural properties of cheese analogues. The findings suggest that the primary effects of modifying fat in cheese analogues are associated with an alteration in the interactions among the components of the protein matrix, which varies because of milk fat extraction. Overall, changes in the functional properties of analogous cheeses will depend on the type of oil, the percentage of fat modification, and the type of cheese produced.

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“…The structure of the processed cheese became more compact and therefore harder because of water content supplied to a finished product. On the other hand [56] reported that the addition of 5% oat fiber particles to model cheese containing milk fat 51% and canola oil 49% resulted minor increases in hardness. [57] and [58] observed the addition of the tested hydrocolloids decreased product hardness.…”

Section: Texture Profile Analysismentioning

confidence: 99%

Effects of Date Pit Powder Inclusion on Chemical Composition, Microstructure, Rheological Properties, and Sensory Evaluation of Processed Cheese Block

Alqattan¹,

Alqahtani²,

Aleid³

et al. 2020

AJFN

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Date pit powder (DPP) as a promising by-product additive from date palm (Phoenix dactylifera L.) was recovered as a novel fat replacer fiber source in processed cheese block type (PCB). Four concentrations of cheese fat replaced by DPP (0, 5, 10, 15, and 20%) in PCB were conducted and its impact on chemical composition, microstructure, rheological and sensory properties was evaluated. The inclusion of DPP was improved the fiber content and texture properties of PCB. The DPP stabilized the cheese hardness, adhesiveness, and springiness with fat replacement in cheese. The microstructure of replaced fat PCB with DPP showed lesser numerous fat globules and has a smooth and homogenous protein embedded and distributed uniformly throughout the cheese structure compared to the control. The replacement of 5% fat in PCB by DPP recorded the closest rated sensorial evaluation comparing with control in all criteria and acceptance scores. Regarding the obtained results, date pit as a novel by-product from dates may have a potential texture property and could enrich fiber content and bioactivity of PCB.

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Processed cheese as a polymer matrix composite: A particle toolkit for the replacement of milk fat with canola oil in processed cheese

Cited by 34 publications

References 38 publications

The Formulation of Cheese Analogue from Sweet Corn Extract

The Formulation of Cheese Analogue from Sweet Corn Extract

How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

Effects of Date Pit Powder Inclusion on Chemical Composition, Microstructure, Rheological Properties, and Sensory Evaluation of Processed Cheese Block

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