The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

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• 作者：Krist媒na Hladk谩 ; Zde艌ka R ; ulov谩 ; Bohuslava Tremlov谩 ; Petr Pon铆啪il ; Pavel Man膷铆k ; Michaela 膶ern铆kov谩 ; Franti拧ek Bu艌ka
• 关键词：Processed cheese ; Cheese maturity ; 魏-Carrageenan ; Texture analysis ; Meltability
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：March, 2014
• 年：2014
• 卷：55
• 期：2
• 页码：650-656
• 全文大小：681 K

文摘

The aim of this work was to compare selected properties (hardness, cohesiveness, adhesiveness, characteristics of fat globules, pH, meltability and sensory characteristics - homogeneity, rigidity and flavour) of processed cheeses (dry matter content 40聽g/100聽g; fat in dry matter content 50聽g/100聽g) made with traditional emulsifying salts (sodium salts of phosphates) and products in which the traditional emulsifying salts were replaced with 1聽g/100聽g 魏-carrageenan. The development of the above-mentioned properties was studied in dependence on the maturity level of cheese (raw material; 1-16 weeks' maturity). The samples made without the use of traditional emulsifying salts were nearly five times as hard as the products with phosphates regardless of the maturity level of cheese. In both types of samples, hardness was decreasing and adhesiveness was rising with the increasing maturity level of cheese. Meltability of the samples without traditional emulsifying salts was very low and remained practically unchanged with the increasing maturity level of cheese. On the other hand, in the processed cheeses with phosphates, meltability was increasing with the rising maturity level of cheese.