Journal ArticleDOI
Emulsifying Salts Influence on Characteristics of Cheese Analogs from Calcium Caseinate
C. Cavalier-Salou,J.C. Cheftel +1 more
TLDR
Cheese analogs were prepared from calcium caseinate, butter oil and emulsifying sodium salts (ES), and increasing ES levels gave cheese analogs with higher pH, degree of casein dissociation and degree of fat emulsification than the control without ES as discussed by the authors.Abstract:
Cheese analogs were prepared from calcium caseinate, butter oil and emulsifying sodium salts (ES). Increasing ES levels gave cheese analogs with higher pH, degree of casein dissociation and degree of fat emulsification than the control without ES. Firmness of cheese analogs first increased, then decreased when the ES level was increased from 1 to 3%. Effects depended on the degree of polymerization of phosphate salts. Sodium citrate (>1%) or Na2HPO4 (>2%) made cheese analogs more able to melt upon reheating. Melting ability correlated with high pH, soft texture, high degree of casein dissociation and low degree of fat emulsification.read more
Citations
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Journal ArticleDOI
Process Cheese: Scientific and Technological Aspects—A Review
R. Kapoor,Lloyd Metzger +1 more
TL;DR: A review of physicochemical and functional properties of process cheeses is presented in this article, which is targeted at process cheese manufacturers as well as students in the field of dairy and food science who may want to learn more about the scientific and technological aspects of process cheese.
Book ChapterDOI
Pasteurized processed cheese and substitute/imitation cheese products
TL;DR: The products in this group differ from natural cheeses in that they are not made directly from milk (or dehydrated milk), but rather from various ingredients such as skim milk, natural cheese, water, butter oil, casein, casemates, other dairy ingredients, vegetable oils, vegetable proteins and/or minor ingredients as discussed by the authors.
Journal ArticleDOI
Effects of emulsifying salts on the turbidity and calcium-phosphate-protein interactions in casein micelles.
R. Mizuno,John A. Lucey +1 more
TL;DR: It is suggested that each type of ES influenced casein micelles by different mechanisms.
Journal ArticleDOI
Cheese analogues: a review
TL;DR: Cheese analogues as mentioned in this paper are products made by blending individual constituents, including non-dairy fats or proteins, to produce a cheese-like product to meet specific requirements, such as low total fat, saturated fat, cholesterol, and calories.
Journal ArticleDOI
Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese.
TL;DR: Increasing the concentration of TSC helped to improve fat emulsification and casein dispersion during cooking, both of which probably helped to reinforce the structure of process cheese.
References
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Journal ArticleDOI
Proteinases in normal bovine milk and their action on caseins.
TL;DR: Native proteolytic enzymes in good quality normal bovine milk readily hydrolysed the caseins during incubation or storage, producing the gamma-caseins, proteose-peptone components 5 (PP5) and 8-fast (PP8F) and a considerable number of other unidentified fragments, many of which were also subsequently found in the proteose, peptone fraction.
Journal ArticleDOI
Microstructure and Meltability of Model Process Cheese Made with Rennet and Acid Casein
TL;DR: In this article, four emulsifying salts (trisodium citrate, disodium phosphate, tetrasodium pyrophosphate, or sodium aluminum phosphate) were used for process cheese models.
Journal ArticleDOI
Comparison of Four Procedures of Cheese Meltability Evaluation
TL;DR: In this paper, two traditional cheese meltability tests, the Schreiber and Arnott, as well as two microwave modifications thereof were compared on a variety of mild and sharp cheddar, process American, and mozzarella cheeses and various process cheese products.
Journal ArticleDOI
Effect of Emulsifier Salts on Textural and Flavor Properties of Processed Cheeses
TL;DR: In this article, commercial processed cheeses, cheese foods, and cheese spreads were characterized for meltability, sliceability, composition, rheological properties (Instron), and descriptive sensory attributes.
Patent
Imitation cheese products containing high amylose starch as partial or total caseinate replacement
TL;DR: An imitation cheese product which is functionally equivalent to a caseinate-based imitation cheese, contains pregelatinized modified high amylose starches, preferably converted and/or derivatized, as partial or total replacement for the caseinate present in the cheese as mentioned in this paper.