Protein interactions in reduced-fat and full-fat Cheddar cheeses during melting

Kim, Sun Young; Lim, Seokwon; Gunasekaran, Sundaram

doi:10.1016/j.lwt.2010.07.011

Cited by 21 publications

(13 citation statements)

References 23 publications

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“…LFC had less melting area than FFC. In accordance with our results, impairment in meltability due to a reduction in fat content were reported for reduced-fat Cheddar (Kim et al, 2011) and Mozzarella (Rudan et al, 1999, Tunick et al, 1993 cheeses. As suggested by the latter authors, the poor meltability could be attributable to a stronger protein network and a lower ability of fat and protein phases to move in relation to each other (Tunick et al, 1993).…”

Section: Functional Propertiessupporting

confidence: 93%

Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

et al. 2013

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The effect of transglutaminase (TG) on the yield, composition, proteolysis and functional properties of low-fat Cheddar cheese were investigated. By adding TG, the protein, fat recoveries and the yield of lowfat cheese were improved significantly. In addition, owing to the increase in moisture content, the degree of proteolysis of the TG-treated low-fat cheese was higher than that of untreated cheese during the first 15 days, and the hardness was also reduced significantly during early ripening. On the other hand, the additional covalent cross-linking catalyzed by TG had a slight adverse effect on the proteolysis during later ripening and resulted in a harder texture and lower meltability than the low-fat cheese without TG. In conclusion, TG is promising for increasing the yield and improving the texture properties of low-fat cheese, which makes it very beneficial for the cheese making.

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Section: Functional Propertiessupporting

confidence: 93%

Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

et al. 2013

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“…During heating the amount of moisture loss was greater in reduced milk fat cheese (replaced with soya bean oil emulsion), as the relatively larger surface area during melting allowed a higher moisture loss (Kim et al . ). Lower milk fat replacement resulted in a higher melt area, and samples with lambda‐carrageenan also obtained higher melt area values.…”

Section: Resultsmentioning

confidence: 97%

“…On one hand, full‐fat cheese resulted in a harder melt texture as protein solubility decreased during heating, increasing protein–protein aggregation (Kim et al . ). On the other hand, with the inherent moisture loss during heating, samples with more added water (75 g/100 g replacement) became harder and more adhesive.…”

Section: Resultsmentioning

confidence: 97%

“…Fat globules contained within the protein network of the cheese matrix act as fillers, influencing cheese texture, and as a plasticiser to inhibit the cross-linking of casein chains (Gunasekaran and Ak 2003). During heating the amount of moisture loss was greater in reduced milk fat cheese (replaced with soya bean oil emulsion), as the relatively larger surface area during melting allowed a higher moisture loss (Kim et al 2011). Lower milk fat replacement resulted in a higher melt area, and samples with lambda-carrageenan also obtained higher melt area values.…”

Section: Carrageenanmentioning

confidence: 99%

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Soya bean oil/soya protein isolate and carrageenan emulsions as fat replacer in fat‐reduced Oaxaca‐type cheese

Totosaus

Rojas-Nery

Franco-Fernández

2017

Int J of Dairy Tech

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Milk fat was replaced in Oaxaca‐type cheese with soya bean oil emulsions stabilised with soya protein isolate and different carrageenans (kappa, iota and lambda). Inclusion of soya bean oil emulsion increased yield, moisture and protein content and reduced fat content. Fat reduction and moisture incorporation provoked a tougher but less ductile texture. Specific interaction of carrageenans with milk proteins resulted in larger spreading area when melted and a softer and more adhesive texture, particularly in samples containing lambda‐carrageenan. These results are useful to improve the nutritional composition of Oaxaca‐type cheese, allowing the control of textural properties during cheese melting.

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“…Cheese from Arzúa-Ulloa DOP has ≥ 45% of fat/dry matter content [155] and can be considered a full-fat cheese. Kim et al [98] appointed that moisture loss is lower in full-fat cheese samples due to the fact that large amount of fat inhibit moisture loss by covering the melted cheese surface. Once the water reaches the surface it can be released again leading to the rapid increase in weight loss in the last sampling times.…”

Section: Effect Of Nanohydrogel Coating On Cheeses Frommentioning

confidence: 99%

Smart Nanohydrogels for Controlled Release of Food Preservatives

González

2016

Antimicrobial Food Packaging

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Protein interactions in reduced-fat and full-fat Cheddar cheeses during melting

Cited by 21 publications

References 23 publications

Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

Soya bean oil/soya protein isolate and carrageenan emulsions as fat replacer in fat‐reduced Oaxaca‐type cheese

Smart Nanohydrogels for Controlled Release of Food Preservatives

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