MILK FAT GLOBULE SIZE, POWDER HYDRATION TIME, PARA-?-CASEIN CONTENT AND TEXTURAL PROPERTIES OF RECOMBINED WHITE-BRINED CHEESE PRODUCED BY DIRECT RECOMBINATION SYSTEM
Yükleniyor...
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, effects of milk fat globule size, aging and the amount of para-kappa-casein on textural properties of white-brined cheese during a ripening period of 30 days were investigated. The cheese was produced from a cheese base containing approximately 40% total solids, 14% protein and 16.5% milk fat. Cheese base was mixed with a laboratory scale mixer and/or homogenized at different pressures (5 and 10 MPa) to provide different milk fat globule sizes. Different batches of cheese bases were renneted after having been aged for 0, 8, 16 and 24 h at 4C. Cheeses bases were renneted at different temperatures (10, 20 or 30C) to ensure different amounts of para-kappa-casein on coagulation. Results showed that textural properties of the experimental cheese deteriorated with decreasing milk fat globule size, and cheese became softer and more fragile. However, aging the cheese base for 8 h improved textural properties. Although lowering the renneting temperature increased the amount o f para-kappa-casein content of cheese base before gelation was achieved, this procedure also failed to improve textural properties of the experimental cheeses. This study indicates the importance of the process variables explored to understanding changes in and improving textural properties of recombined white-brined cheese.
Açıklama
Anahtar Kelimeler
Different Protein-Levels, Feta Cheese, Uniaxial Compression, Ultrafiltered Milk, Retentate Powder, Sensory Texture, Curd, Coagulation, Temperature, Proteolysis
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
34
