Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese

Abstract This paper presents the selected rheological properties of pancake dough such as dynamic and kinematic viscosity and fluidity. The effect of used ingredients and temperature on rheological properties is investigated. Measurements were performed on three pancake dough samples. In two samples, there was used milk with a different fat content, and in the third sample, all ingredients were in a powder state. A digital rotational viscometer Anton Paar DV-3P was used for measuring the rheological properties. The principle of viscometer measurement is based on the dependence of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of rheological parameters on temperature. Exponential functions were used to express the dependencies of all rheological parameters on temperature. Dynamic and kinematic viscosity decreased, and fluidity increased with temperature. The highest values of dynamic viscosity were obtained for pancake dough from powder ingredients. A higher fat content of used milk caused higher values of dynamic viscosity.

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The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.107464 ◽

2021 ◽

pp. 107464

Author(s):

Mengzhen Ding ◽

Zixin Huang ◽

Zhiying Jin ◽

Chang Zhou ◽

Juqing Wu ◽

...

Keyword(s):

Rheological Properties ◽

Fat Content ◽

Food Matrix

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Optimization of the Rheological and Sensory Properties of Stirred Yogurt as Affected by Chemical Composition and Heat Treatment of Buffalo Milk

Journal of Food Research ◽

10.5539/jfr.v2n6p55 ◽

2013 ◽

Vol 2 (6) ◽

pp. 55 ◽

Cited By ~ 1

Author(s):

Dimitris Petridis ◽

Georgia Dimitreli ◽

Stella Chrysalidou ◽

Pantelina Akakiadou

Keyword(s):

Heat Treatment ◽

Rheological Properties ◽

Flow Behavior ◽

Whey Proteins ◽

Fat Content ◽

Buffalo Milk ◽

Sensory Properties ◽

Sensory Characteristics ◽

Regression Equations ◽

Color Intensity

The effects of fat content and the supplementation of milk with Sodium Caseinates (SCN) and Whey Proteins Concentrates (WPC) on the rheological and sensory properties of stirred yogurt made from buffalo milk were investigated. Whether the heat treatment of the milk affected the rheological behavior and the sensory characteristics of the samples was also evaluated. Principal Component Analysis (PCA) was used to assess in detail the relative contribution of whey proteins, caseins and fat on the rheological properties and sensory characteristics of the samples. Furthermore, it related the instrumental and objective sensory data to consumer perception (hedonic response of non-trained panelists). The objective acidity and white color intensity were positively correlated and increased with increasing casein content. Fat interacted synergistically with caseins to increase all the hedonic attributes, apart from odor. As far as rheological properties are concerned, elastic modulus (G'), instantaneous elasticity (Gg), retarded elasticity (GR) and Newtonian viscosity (?0) were positively correlated with increasing casein content. However, tan ? was negatively correlated with the aforesaid attributes and increased with increasing fat content. Whey proteins in the presence of fat determined the magnitude of flow behavior index (n). The lactic acid concentration (%) and the b component of color (yellow color intensity) were affected positively by SCN and WPC addition but in the absence of fat. In all regression equations the effect of process temperature was found to be insignificant. Finally, the consumer-optimized composition of the fat and the added SCN can be used to formulate a marketable product.

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Proteolytic and Rheological Properties of Aging Cheddar-Like Caprine Milk Cheeses Manufactured at Different Times during Lactation

Journal of Food Science ◽

10.1111/j.1750-3841.2007.00296.x ◽

2007 ◽

Vol 72 (3) ◽

pp. E115-E120 ◽

Cited By ~ 4

Author(s):

D.L. Van Hekken ◽

M.H. Tunick ◽

K.A. Soryal ◽

S.S. Zeng

Keyword(s):

Rheological Properties ◽

Caprine Milk

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Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment

Journal of Food Science ◽

10.1111/j.1365-2621.1998.tb15807.x ◽

2006 ◽

Vol 63 (4) ◽

pp. 660-664 ◽

Cited By ~ 98

Author(s):

J. A. LUCEY ◽

P. A. MUNRO ◽

H. SINGH

Keyword(s):

Heat Treatment ◽

Rheological Properties ◽

Fat Content ◽

Acid Milk Gels

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VISCOSITY OF CAPRINE MILK WITH RESPECT TO FAT CONTENT, SHEAR RATE, AND TEMPERATURE

Transactions of the ASAE ◽

10.13031/2013.17791 ◽

2004 ◽

Vol 47 (6) ◽

pp. 2023-2031 ◽

Cited By ~ 2

Author(s):

S. M. H. Saif ◽

S. Wang ◽

Y. Lan ◽

G. Yin

Keyword(s):

Shear Rate ◽

Fat Content ◽

Caprine Milk

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CRITERIONAL FEATURES OF STRUCTURAL CHARACTERISTICS OF FINE TEXTILE MEAT

Food Science and Technology ◽

10.15673/fst.v15i1.1965 ◽

2021 ◽

Vol 15 (1) ◽

Author(s):

М. П. Сичевський ◽

Л Войцехівська ◽

К В Копилова ◽

C Б Вербицький ◽

Ю І Охріменко

Keyword(s):

Shear Stress ◽

Rheological Properties ◽

Maximum Shear Stress ◽

Fat Content ◽

Plastic Viscosity ◽

Poultry Meat ◽

Rheological Parameters ◽

Limit Values ◽

Mechanically Separated Meat ◽

Minced Meat

Poultry meat mechanically separated from broiler carcasses and compared with minced meat from manual deboning was studied. It has been found that an increase in the free moisture content of mechanically separated meat by 10-15% causes a reduction in shear characteristics by almost 2 times. The shear stress values in hand-rolled meat samples were, on average, 1.3 times higher than in physico-chemically similar samples of mechanically separated meat. The samples of hand-rolled meat differed by 1.4 times the values of plastic viscosity, as well as larger, on average 1.5 times, the values of the coefficient of consistency. A set of rheological parameters and their limit values, close to the characteristics of minced meat from manual deboning, namely: the maximum shear stress (penetration) - from 1.9 kPa to 2.2 kPa; plastic viscosity - from 33 Pa • s to 45 Pa • s; coefficient of consistency - from 1.4 to 1.7. It has been established that the most important factors influencing the difference between the rheological parameters of mechanically separated meat and hand-rolled meat are the fat content and the degree of grinding. The reduction of fat content, processing pressure, as well as the speed of grinding of raw materials allows to bring the rheological characteristics of mechanically separated meat to the characteristics of manual deboning meat. The nature of the change in the rheological properties of meat mechanically separated over time is revealed: during the first stage (lasts about 2-3 hours) the structure remains unchanged, the second stage is the period of growth of all indicators to the maximum value, this is the period of critical aging. Further aging (third period) is characterized by a decrease in the numerical values of all indicators, due to a decrease in the strength of the structure under the action of a complex of microbiological and biochemical processes. The study of the rheological properties of mechanically separated meat of broiler chickens and the comparison of the obtained indicators with the corresponding characteristics of minced meat formed by mincing hand-rolled meat, gave grounds for concluding on the possibility and expediency of mechanically separated meat in meat products.

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