Reduced Fat Cheddar Cheese from Condensed Milk. 2. Microstructure

Anderson, D. L.; Mistry, V.V.

doi:10.3168/jds.s0022-0302(94)76922-8

Cited by 22 publications

(10 citation statements)

References 6 publications

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“…These layers were conceivably due to proteolysis and lipolysis that took place in the cheese matrix on ageing ( Fox et al ., 1993 ) or formation of interfacially active compounds over the maturation period. Anderson & Mistry (1994) observed layers in the protein matrix of 1‐week‐old and 6‐month‐old Cheddar cheese made with condensed milk. In their case, layers were due to an increase in total solids, from 15.4 to 22.2%.…”

Section: Resultsmentioning

confidence: 99%

Effect of commercial fat replacers on the microstructure of low‐fat Cheddar cheese

Aryana

Haque

2001

Int J of Food Sci Tech

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Summary This objective of this study was to determine the effect of protein‐ and carbohydrate‐based fat replacers on the microstructure of low‐fat Cheddar cheese. Microstructure was studied by transmission and scanning electron microscopy. Protein‐based fat replacers were Dairy Lo™ (DL) and Simplesse™ (SIMP), while the carbohydrate‐based fat replacers were Novagel™ (NOV) and Stellar™ (STEL). Low‐fat Cheddar cheese was manufactured using these commercial fat replacers and aged for 6 months at 5 °C. Low‐fat control (LFC) and low‐fat Cheddar cheese made with SIMP and DL showed a rippled surface microstructure while incorporation of NOV and STEL resulted in cheese with an undulated and rough surface microstructure. Cheese made with SIMP showed void areas around the SIMP particles. Fat replacers SIMP and NOV softened low‐fat Cheddar cheese by imparting discontinuity to the casein matrix. A method in which fat replacers DL and STEL appeared to soften low‐fat Cheddar cheese was by having the fewest layers (that conceivably resist crushing) at the fat–protein interface. Microstructure of low‐fat Cheddar cheese was effected by fat replacers.

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Section: Resultsmentioning

confidence: 99%

Effect of commercial fat replacers on the microstructure of low‐fat Cheddar cheese

Aryana

Haque

2001

Int J of Food Sci Tech

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“…Cheese microstructure Sample preparation was done according to the method of Anderson and Mistry (1994) with some modifications by rapid refrigerating specimen in liquid nitrogen. Cheese samples were cut into flakes (~3× 3×3 mm) and fixed in 2.5% glutaraldehyde (Sigma, MO, USA) for 3 h at 4°C.…”

Section: Capillary Zone Electrophoresis (Cze)mentioning

confidence: 99%

Study of Mucor spp. in semi-hard cheese ripening

Zhang

Zhao

2010

J Food Sci Technol

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A strain of Mucor spp. isolated from a fermented soybean food in central China was smeared on the surface of semi-hard cheese to investigate its role in cheese ripening. Cheese ripening indices showed increase by 3-4 fold upon ripening of cheese for 90 days. Electrophoretic studies revealed that caseins in the cheese were degraded gradually during ripening forming several low molecular weight peptides, especially of 14.4 kDa. Texture profile analysis and microstructure study of the cheese showed that the proteolytic activity of Mucor led to desirable texture development in ripened cheese. The study indicates that the strain of Mucor used in the experiment has desirable proteolytic capability for use in cheese system.

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“…Q UALITY ATTRIBUTES OF CHEESE ARE LINKED TO CHANGES IN MICROstructure (Anderson and Mistry 1994;Bryant and others 1995;Gunasekaran and Ding 1999). Feta cheese is a soft Greek cheese, high in moisture and fat, on which there is little microstructure information.…”

Section: Introductionmentioning

confidence: 99%

“…Feta cheese is a soft Greek cheese, high in moisture and fat, on which there is little microstructure information. However, scanning electron microscopy has been extensively used to study other types of cheese (Rousseau 1984;Marcellino and Benson 1992;Anderson and Mistry 1994;McMahon and others 1996). In most electron microscopy techniques, fat is extracted prior to microscopic observations.…”

Section: Introductionmentioning

confidence: 99%

Microstructure of Feta Cheese Made Using Different Cultures as Determined by Confocal Scanning Laser Microscopy

Hassan¹,

Frank²,

Corredig³

2002

Journal of Food Science

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The objective of this work was to observe the microstructure of feta cheese using confocal scanning laser microscopy. Low fat cheese and cheese containing capsule-producing cultures were made. The protein network was observed using the reflectance mode of the confocal microscope. Fat was stained by Nile red dye diluted with whey. More even distribution of fat with a larger number of smaller globules was observed in cheese made with noncapsule-forming culture compared to that made with the capsule-forming culture. Nonfat cheese had compact structure when made with noncapsule-forming culture which contrasted with the open structure observed in cheese made with the capsule-forming culture

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Reduced Fat Cheddar Cheese from Condensed Milk. 2. Microstructure

Cited by 22 publications

References 6 publications

Effect of commercial fat replacers on the microstructure of low‐fat Cheddar cheese

Effect of commercial fat replacers on the microstructure of low‐fat Cheddar cheese

Study of Mucor spp. in semi-hard cheese ripening

Microstructure of Feta Cheese Made Using Different Cultures as Determined by Confocal Scanning Laser Microscopy

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