scholarly journals Effects of emulsifying salts and heating conditions on functional properties and texture-profile of processed cheese.

1989 ◽  
Vol 36 (12) ◽  
pp. 986-992
Author(s):  
Kiyoshi TATSUMI ◽  
Tsuguaki NISHIYA ◽  
Kazuo IDO ◽  
Naoyuki HANAWA ◽  
Kimie TAMAKI
Keyword(s):  
Functional Properties ◽  
Processed Cheese ◽  
Texture Profile ◽  
Emulsifying Salts

scholarly journals Effect of modified whey proteins on texture and sensory quality of processed cheese

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 553-558 ◽  
Author(s):  
M. Mihulová ◽  
M. Vejlupková ◽  
J. Hanušová ◽  
J. Štětina ◽  
Z. Panovská
Keyword(s):  
Sensory Quality ◽  
Profile Analysis ◽  
Whey Proteins ◽  
Processed Cheese ◽  
Texture Profile ◽  
Hydrophobic Peptides ◽  
Native Whey ◽  
Fresh Cheese ◽  
Nutritional Benefits ◽  
Hedonic Quality

One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality. Processed cheese was manufactured from Edam cheese, low-fat fresh cheese, emulsifying salts, and water phase (drinking water, non-modified and modified reconstituted whey). Modification of whey was performed by enzymatic protein hydrolysis and additional removal of hydrophobic peptides. The texture of products was characterised by texture profile analysis, rheology by dynamic oscillation rheometry, and sensory quality by descriptive quantitative analysis. The effect of whey protein addition on the texture and rheology of cheese was dependent on protein concentration and modification. Native whey concentration in comparison with water decreased hardness and chewiness and enhanced adhesiveness of samples. Higher concentration increased hardness and chewiness and lowered adhesiveness. Modified whey compared to the native one produced softer and better chewable products. However, the sensory analysis of products did not demonstrate any differences in their hedonic quality.

scholarly journals Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

2010 ◽  
Vol 20 (5) ◽  
pp. 336-343 ◽  
Author(s):  
Michaela Černíková ◽  
František Buňka ◽  
Matej Pospiech ◽  
Bohuslava Tremlová ◽  
Kristýna Hladká ◽  
...  
Keyword(s):  
Processed Cheese ◽  
Emulsifying Salts ◽  
Cheese Production

Effect of Proteolysis and Calcium Equilibrium on Functional Properties of Natural Cheddar Cheese during Ripening and the Resultant Processed Cheese

2011 ◽  
Vol 76 (3) ◽  
pp. E248-E253 ◽  
Author(s):  
Fang Wang ◽  
Xiaoying Zhang ◽  
Jie Luo ◽  
Huiyuan Guo ◽  
Steve S. Zeng ◽  
...  
Keyword(s):  
Functional Properties ◽  
Cheddar Cheese ◽  
Processed Cheese

Effect of potassium-based emulsifying salts on the sensory and physicochemical parameters of low-sodium spreadable processed cheese

2018 ◽  
Vol 71 (3) ◽  
pp. 717-722 ◽  
Author(s):  
Eduardo B Nogueira ◽  
Bruno R C Costa-Lima ◽  
Fernanda Torres ◽  
Ana Victoria Regazone ◽  
Lilian Melo ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Processed Cheese ◽  
Low Sodium ◽  
Emulsifying Salts

Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties

2010 ◽  
Vol 100 (4) ◽  
pp. 596-603 ◽  
Author(s):  
M. El-Bakry ◽  
E. Duggan ◽  
E.D. O’Riordan ◽  
M. O’Sullivan
Keyword(s):  
Functional Properties ◽  
Imitation Cheese ◽  
Emulsifying Salts
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