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Effect of heat treatment, final pH of acidification, and homogenization pressure on the texture properties of cream cheese

Effect of heat treatment, final pH of acidification, and homogenization pressure on the texture... Cream cheese is a good model for studying the effect of process and formulation changes on the modification of product texture. In this study, the intensity of heat treatment (72 °C/20 s or 94 °C/40 s), the final pH of acidification (pH 5.2 or 4.9) and the homogenization pressure (0, 5, 20, or 60 MPa) were studied. Special attention was paid to the whey protein denaturation, casein micelle dissociation, fat globule size and their relations with structural, rheological, and sensory characteristics of the cream cheese model. Rheological properties of final cream cheese mainly depended on homogenization pressure. Increasing the homogenization pressure led to a decrease in fat globule size and consequently in an increase in the cream cheese firmness. This result was modulated by heat treatment temperature and the subsequent whey protein denaturation. Cream cheese final pH between 5.2 and 4.9 had a low impact on rheological properties but was the most discriminating factor for sensory perception by strongly affecting product appearance especially its brightness and its shade. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Effect of heat treatment, final pH of acidification, and homogenization pressure on the texture properties of cream cheese

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Publisher
Springer Journals
Copyright
Copyright © 2013 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-013-0148-z
Publisher site
See Article on Publisher Site

Abstract

Cream cheese is a good model for studying the effect of process and formulation changes on the modification of product texture. In this study, the intensity of heat treatment (72 °C/20 s or 94 °C/40 s), the final pH of acidification (pH 5.2 or 4.9) and the homogenization pressure (0, 5, 20, or 60 MPa) were studied. Special attention was paid to the whey protein denaturation, casein micelle dissociation, fat globule size and their relations with structural, rheological, and sensory characteristics of the cream cheese model. Rheological properties of final cream cheese mainly depended on homogenization pressure. Increasing the homogenization pressure led to a decrease in fat globule size and consequently in an increase in the cream cheese firmness. This result was modulated by heat treatment temperature and the subsequent whey protein denaturation. Cream cheese final pH between 5.2 and 4.9 had a low impact on rheological properties but was the most discriminating factor for sensory perception by strongly affecting product appearance especially its brightness and its shade.

Journal

Dairy Science & TechnologySpringer Journals

Published: Oct 29, 2013

References