Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses
Апстракт
The growth in food service and prepared consumer foods has led to increasing demand for cheese with customized textural and cooking characteristics. The current study evaluated Kackavalj, Kackavalj Krstas, and Trappist cheeses procured from manufacturing plants in Serbia for texture profile characteristics, flow and extensibility of the heated cheese, and changes in viscoelasticity characteristics during heating and cooling. Measured viscoelastic parameters included elastic modulus, G', loss modulus, G '', and loss tangent, LT (G ''/G'). The melting temperature and congealing temperature were defined as the temperature at which LT = 1 during heating from 25 to 90 degrees C and on cooling from 90 to 25 degrees C. The maximum LT during heating was as an index of the maximum fluidity of the molten cheese. Significant variation was noted for the extent of flow and extensibility of the heated cheeses, with no trend of cheese type. As a group, the Kackavalj cheeses had relatively high levels... of salt-in-moisture and pH 4.6 soluble N and low protein-to-fat ratio and levels of alpha(s1)-CN (f24-199). They fractured during compression to 75%; had relatively low values of cohesiveness, chewiness, and springiness; melted at 70 to 90 degrees C; reached maximum LT at 90 degrees C; and congealed at 58 to 63 degrees C. Conversely, the Kackavalj Krstas and Trappist cheeses had low levels of primary proteolysis and salt-in-moisture content and a high protein-to-fat ratio. They did not fracture during compression, had high values for cohesiveness and chewiness, melted at lower temperatures (56-62 degrees C), attained maximum fluidity at a lower temperature (72-78 degrees C), and congealed at 54 to 69 degrees C. There was a hysteretic dependence of G' and LT on temperature for all cheeses, with the LT during cooling being higher than that during heating, and G' during cooling being lower or higher than the equivalent values during heating depending on the cheese type. Monitoring the dynamic changes in viscoelasticity during heating and cooling of the cheese in the temperature range 25 to 90 degrees C provides a potentially useful means of designing ingredient cheeses, with the desired attributes when heated and cooled under customized specification.
Кључне речи:
Kashkaval / Trappist / texture / viscoelasticity / heating and coolingИзвор:
Journal of Dairy Science, 2015, 98, 11, 7573-7586Издавач:
- Elsevier Science Inc, New York
Финансирање / пројекти:
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-316004)
- Унапређење и развој хигијенских и технолошких поступака у производњи намирница животињског порекла у циљу добијања квалитетних и безбедних производа конкурентних на светском тржишту (RS-46009)
- Teagasc Food Research Centre Moorepark (Ireland)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-200116)
DOI: 10.3168/jds.2015-9743
ISSN: 0022-0302
PubMed: 26298748
WoS: 000363495400015
Scopus: 2-s2.0-84944173299
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Guinee, T.P. AU - Pudja, Predrag AU - Miočinović, Jelena AU - Wiley, J. AU - Mullins, C.M. PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3687 AB - The growth in food service and prepared consumer foods has led to increasing demand for cheese with customized textural and cooking characteristics. The current study evaluated Kackavalj, Kackavalj Krstas, and Trappist cheeses procured from manufacturing plants in Serbia for texture profile characteristics, flow and extensibility of the heated cheese, and changes in viscoelasticity characteristics during heating and cooling. Measured viscoelastic parameters included elastic modulus, G', loss modulus, G '', and loss tangent, LT (G ''/G'). The melting temperature and congealing temperature were defined as the temperature at which LT = 1 during heating from 25 to 90 degrees C and on cooling from 90 to 25 degrees C. The maximum LT during heating was as an index of the maximum fluidity of the molten cheese. Significant variation was noted for the extent of flow and extensibility of the heated cheeses, with no trend of cheese type. As a group, the Kackavalj cheeses had relatively high levels of salt-in-moisture and pH 4.6 soluble N and low protein-to-fat ratio and levels of alpha(s1)-CN (f24-199). They fractured during compression to 75%; had relatively low values of cohesiveness, chewiness, and springiness; melted at 70 to 90 degrees C; reached maximum LT at 90 degrees C; and congealed at 58 to 63 degrees C. Conversely, the Kackavalj Krstas and Trappist cheeses had low levels of primary proteolysis and salt-in-moisture content and a high protein-to-fat ratio. They did not fracture during compression, had high values for cohesiveness and chewiness, melted at lower temperatures (56-62 degrees C), attained maximum fluidity at a lower temperature (72-78 degrees C), and congealed at 54 to 69 degrees C. There was a hysteretic dependence of G' and LT on temperature for all cheeses, with the LT during cooling being higher than that during heating, and G' during cooling being lower or higher than the equivalent values during heating depending on the cheese type. Monitoring the dynamic changes in viscoelasticity during heating and cooling of the cheese in the temperature range 25 to 90 degrees C provides a potentially useful means of designing ingredient cheeses, with the desired attributes when heated and cooled under customized specification. PB - Elsevier Science Inc, New York T2 - Journal of Dairy Science T1 - Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses EP - 7586 IS - 11 SP - 7573 VL - 98 DO - 10.3168/jds.2015-9743 ER -
@article{ author = "Guinee, T.P. and Pudja, Predrag and Miočinović, Jelena and Wiley, J. and Mullins, C.M.", year = "2015", abstract = "The growth in food service and prepared consumer foods has led to increasing demand for cheese with customized textural and cooking characteristics. The current study evaluated Kackavalj, Kackavalj Krstas, and Trappist cheeses procured from manufacturing plants in Serbia for texture profile characteristics, flow and extensibility of the heated cheese, and changes in viscoelasticity characteristics during heating and cooling. Measured viscoelastic parameters included elastic modulus, G', loss modulus, G '', and loss tangent, LT (G ''/G'). The melting temperature and congealing temperature were defined as the temperature at which LT = 1 during heating from 25 to 90 degrees C and on cooling from 90 to 25 degrees C. The maximum LT during heating was as an index of the maximum fluidity of the molten cheese. Significant variation was noted for the extent of flow and extensibility of the heated cheeses, with no trend of cheese type. As a group, the Kackavalj cheeses had relatively high levels of salt-in-moisture and pH 4.6 soluble N and low protein-to-fat ratio and levels of alpha(s1)-CN (f24-199). They fractured during compression to 75%; had relatively low values of cohesiveness, chewiness, and springiness; melted at 70 to 90 degrees C; reached maximum LT at 90 degrees C; and congealed at 58 to 63 degrees C. Conversely, the Kackavalj Krstas and Trappist cheeses had low levels of primary proteolysis and salt-in-moisture content and a high protein-to-fat ratio. They did not fracture during compression, had high values for cohesiveness and chewiness, melted at lower temperatures (56-62 degrees C), attained maximum fluidity at a lower temperature (72-78 degrees C), and congealed at 54 to 69 degrees C. There was a hysteretic dependence of G' and LT on temperature for all cheeses, with the LT during cooling being higher than that during heating, and G' during cooling being lower or higher than the equivalent values during heating depending on the cheese type. Monitoring the dynamic changes in viscoelasticity during heating and cooling of the cheese in the temperature range 25 to 90 degrees C provides a potentially useful means of designing ingredient cheeses, with the desired attributes when heated and cooled under customized specification.", publisher = "Elsevier Science Inc, New York", journal = "Journal of Dairy Science", title = "Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses", pages = "7586-7573", number = "11", volume = "98", doi = "10.3168/jds.2015-9743" }
Guinee, T.P., Pudja, P., Miočinović, J., Wiley, J.,& Mullins, C.M.. (2015). Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses. in Journal of Dairy Science Elsevier Science Inc, New York., 98(11), 7573-7586. https://doi.org/10.3168/jds.2015-9743
Guinee T, Pudja P, Miočinović J, Wiley J, Mullins C. Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses. in Journal of Dairy Science. 2015;98(11):7573-7586. doi:10.3168/jds.2015-9743 .
Guinee, T.P., Pudja, Predrag, Miočinović, Jelena, Wiley, J., Mullins, C.M., "Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses" in Journal of Dairy Science, 98, no. 11 (2015):7573-7586, https://doi.org/10.3168/jds.2015-9743 . .