Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Structure-Netherlands Pub Date : 2025-01-01 DOI:10.1016/j.foostr.2025.100406

Gaurav Kr Deshwal , Liesbeth van der Meulen , Mark Fenelon , Laura G. Gómez-Mascaraque , Thom Huppertz

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Abstract

This study investigated the role of fat in processed cheese. The fat content in the PC samples was either partially or wholly contributed by Cagliata cheese curd, and remaining amount was added in the form of anhydrous milk fat (AMF). The effect hereof on the textural, rheological and microstructural changes while heating from 5 to 95°C in PC was evaluated. The effect of homogenizing milk and ripening duration on the properties of Cagliata cheese and PC prepared therefrom was also evaluated. PC prepared with all the fat added as AMF showed the highest hardness and lowest tendency to melt. PC prepared from full-fat Cagliata cheese made from homogenized milk showed lower tendency to melt as compared to when prepared from Cagliata cheese made from unhomogenised milk. CLSM images of PC prepared with externally added anhydrous milk fat showed formation of fat pools at temperature above 75°C.

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.