The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers

Sołowiej, Bartosz; Glibowski, Paweł; Muszyński, Siemowit; Wydrych, Jerzy; Gawron, Antoni; Jeliński, Tomasz

doi:10.1016/j.foodhyd.2014.08.022

Cited by 105 publications

(71 citation statements)

References 50 publications

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“…tan (δ) < 1) processed cheese/analogues show elastic (gel) properties [8]. The transition temperature (crossover point) can be used to evaluate the transition from solid-like to liquid-like behaviour and vice versa [9]. In the present study, samples prepared with 10 % AC and 2 % ADA exhibited the lowest loss tangent (δ) value in 30 °C (0.539) at pH 5.5.…”

Section: Viscoelastic Properties Of Processed Cheese Analoguesmentioning

confidence: 58%

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The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Sołowiej

Dylewska

Kowalczyk

et al. 2016

Eur Food Res Technol

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Section: Viscoelastic Properties Of Processed Cheese Analoguesmentioning

confidence: 58%

“…As a source of protein, rennet casein is widely used in the manufacture of processed cheese and analogues [4][5][6][7]. Recently, some studies were made in which acid casein was utilized [8,9].…”

Section: Introductionmentioning

confidence: 99%

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Sołowiej

Dylewska

Kowalczyk

et al. 2016

Eur Food Res Technol

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“…Liquid, sweet whey left after cheese making from cow and sheep milk, can be used in manufacturing whey cheeses [ For the production of processed cheese analogues, cheese is replaced by milk proteins (casein, whey proteins) or vegetable proteins [Sołowiej, 2007;Sołowiej et al, 2014Sołowiej et al, , 2015. Vegetable proteins are mainly used because of their price.…”

Section: Cheese Processed Cheese and Their Analoguesmentioning

confidence: 99%

Use of Whey and Whey Preparations in the Food Industry – a Review

Królczyk¹,

Dawidziuk²,

Janiszewska‐Turak³

et al. 2016

Pol. J. Food Nutr. Sci.

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101

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The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called "forgotten treasure" and, because of their unique properties, they have been "rediscovered" and have been increasingly frequently and successfully used by various production plants in the food industry. They have also been eagerly purchased by consumers who are aware of the role of whey preparations in adequate human nutrition. For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey -and more specifi cally, its preparations -can also be used as a substitute. According to many literature sources, its use can have a positive impact not only on the consumers' health but also on the fi nances of many companies, by reducing the costs of raw materials, and thus production costs. This review paper presents selected uses of whey and whey preparations in the food industry. The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks. Unauthenticated Download Date | 5/13/18 2:13 AM

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“…In general, if G > G , the solutions exhibit elastic properties and behave like a gel. On the other hand, when G < G , materials present viscous properties (Karimi and Mohammadifor, 2014;Sołowiej et al, 2015). For control and MPS with addition of Ca 2+ and Fe 2+ , G were larger than G at 1 Hz (Table 2).…”

Section: Elastic and Viscous Modulusmentioning

confidence: 97%

Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple

Mierczyńska

Cybulska

Sołowiej

et al. 2015

Carbohydrate Polymers

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The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers

Cited by 105 publications

References 50 publications

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Use of Whey and Whey Preparations in the Food Industry – a Review

Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple

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