Microstructure And Functionality Of Processed Cheese The Role Of Milk Fat
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Microstructure And Functionality Of Processed Cheese
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Author : Kristin Michelle Price
language : en
Publisher:
Release Date : 2007
Microstructure And Functionality Of Processed Cheese written by Kristin Michelle Price and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with categories.
Keywords: cooling rates, microscostructure, large deformation rheology, small deformation rheology, milk fat, processed cheese.
Microstructure And Functionality Of Processed Cheese The Role Of Milk Fat
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Author :
language : en
Publisher:
Release Date : 2004
Microstructure And Functionality Of Processed Cheese The Role Of Milk Fat written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with categories.
Cooling, the final stage in processed cheese manufacturing, plays a significant role in determining the texture and firmness of the final product. To interpret cooling mechanisms of processed cheese, model processed cheese analogues were formulated including rennet casein powder, anhydrous milk fat, and emulsifying salts. Small amplitude oscillatory shear (SAOS) and large deformation compression tests analyzed rheological properties and trends exhibited in processed cheese analogues when cooled with different cooling schedules. Two cooling rates, 0.5 oCD in and 0.05 oCD in, were selected, and based on protein network formation and fat crystallization, two significant cooling phases were identified: 80-40oC and 40-5oC. In all, four cooling schedules were developed from a two-by-two matrix of cooling rates and cooling phases. After the cheese analogues were cooled with the desired cooling schedules, SAOS rheology measured the complex shear modulus (G*) of cheese analogues through a frequency sweep range of 0.01-10 Hz. Utilizing the same cooling schedules, the normal, compressive strength of cheese analogue cylinders was measured and converted into shear modulus (G) values. Rheological analysis revealed that a slower cooling rate through the first phase of coolig (80-40oC) created a firmer cheese product (larger G* and G values) when compared with a faster rate of cooling through the same temperature range. The cooling rate through the second phase of cooling, during fat crystallization, did not impact final cheese storage modulus. Small and large deformation rheological analyses found that the final cheese texture was governed by the cooling rate through the first phase of cooling (80o-40oC), formation of the protein network. Confocal laser scanning microscopy (CLSM) was used to investigate the effects of cooling rate on the microstructure of processed cheese analogues. Micrographs of cheese analogues stained with Rhodamine B and Nile Red fluorescent probe.
Microstructure Of Dairy Products
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Author : Mamdouh El-Bakry
language : en
Publisher: John Wiley & Sons
Release Date : 2018-10-22
Microstructure Of Dairy Products written by Mamdouh El-Bakry and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-22 with Technology & Engineering categories.
Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.
Structure Of Dairy Products
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Structure Of Dairy Products written by Adnan Y. Tamime and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.
Effect Of Milk Fat Globule Size On The Physical Functionality Of Dairy Products
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Author : Tuyen Truong
language : en
Publisher: Springer
Release Date : 2015-12-11
Effect Of Milk Fat Globule Size On The Physical Functionality Of Dairy Products written by Tuyen Truong and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-11 with Technology & Engineering categories.
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in the processing and functionality of these products. Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing. The influence of different size fat globules on aspects such as TAG composition, physical stability, viscosity, crystallization properties and electric conductivity are studied, as are the influences on processability and function. This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing.
Processed Cheese Science And Technology
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Author : Mamdouh El-Bakry
language : en
Publisher: Woodhead Publishing
Release Date : 2022-02-11
Processed Cheese Science And Technology written by Mamdouh El-Bakry and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-11 with Technology & Engineering categories.
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations. Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese. Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products. Offers the most complete coverage of processed cheese products to-date Led by active researchers and educators with expertise in processed cheeses, featuring chapters by global dairy science experts Includes extensive lists of references for further reading at the end of each chapter
Cheese Rheology And Texture
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Author : Sundaram Gunasekaran
language : en
Publisher: CRC Press
Release Date : 2002-12-23
Cheese Rheology And Texture written by Sundaram Gunasekaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-12-23 with Technology & Engineering categories.
Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then
Novel Strategies For The Functional Replacement Of Milk Fat In Processed Cheese Products
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Author : Pere Randy Jr Ramel
language : en
Publisher:
Release Date : 2017
Novel Strategies For The Functional Replacement Of Milk Fat In Processed Cheese Products written by Pere Randy Jr Ramel and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with categories.
This research project is aimed at reducing saturated and trans fats in processed cheese products (PCPs) by replacing milk fat (MF) with lower cost, more sustainable, and higher nutritional value fat replacements. By studying the crystal structure of MF in bulk at different length scales, and understanding MF crystallization within PCPs, we were able to gain insights into strategies that can be used to replace MF while keeping the desirable characteristics of PCPs such as suitable firmness, good oil stability, and sufficient meltability or spread upon heating. For MF crystal structure in bulk, the nanostructure of MF was characterized by describing the properties and aggregations of crystalline nanoplateletes (CNPs), which are the primary crystals that make up large microstructures of MF. A concentration-temperature map for engineering the microstructure of MF by blending binary and ternary mixtures of MF melting fractions was also generated. For MF structure within a food matrix, the polymorphism of MF within commercial PCPs was characterized. A higher ratio of the most stable crystal polymorph of MF, the beta form, was found in PCPs, while MF in bulk was mostly in the beta-prime polymorph. Using a model cheese system, we suggested that the dispersion of MF globules in a solid protein matrix results in more beta polymorph formation due to crystallization in a confined space. More than polymorphism, microstructure was greatly correlated with the rheological properties of PCPs. PCP microstructure can be considered as a polymer composite matrix, where fat globules are distributed as particle fillers in a continuous protein matrix. MF was then substituted with various edible particle fillers and canola oil. We found that oat fiber (OF) particles performed best in reinforcing the microstructure of model imitation cheese products compared to other non-fat particles and fat blends studied. Oil loss and melting properties of products with canola oil and added OF were not significantly different from that of imitation cheese with MF. Mechanisms describing how OF provides these functionalities were also described using rheology.
Chemistry Of Structure Function Relationships In Cheese
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Author : Edyth L. Malin
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-11
Chemistry Of Structure Function Relationships In Cheese written by Edyth L. Malin and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-11 with Science categories.
Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.
Characterization Of Interactions Between Ingredients And Cheese Constituents For Improved Functionality Of Fat Free Processed Cheese
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Author : Bradley Jon Swenson
language : en
Publisher:
Release Date : 1999
Characterization Of Interactions Between Ingredients And Cheese Constituents For Improved Functionality Of Fat Free Processed Cheese written by Bradley Jon Swenson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with categories.