Processed cheese analogues incorporating fat-substitutes. 2. Rheology, sensory perception of texture and microstructure.
Author(s) : TAMIME A. Y., MUIR D. D., SHENANA M. E., et al.
Type of article: Article
Summary
The effects on the sensory perception of texture, rheology and microstructure of processed cheese analogue made with different milk protein bases, and substitution of milk fat by starch or microparticulate whey protein were studied. Differences in rheological properties of the products were influenced by (a) the duration of storage, (b) the cohesiveness with respect to the lipid content and (c) the compression response and spreadability characteristics with respect to lipid, storage period and/or base; the latter two aspects peaked at 2 months and then dropped to their initial values.
Details
- Original title: Processed cheese analogues incorporating fat-substitutes. 2. Rheology, sensory perception of texture and microstructure.
- Record ID : 2000-0862
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 32 - n. 1
- Publication date: 1999
Links
See other articles in this issue (2)
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Lipid; Texture; Rheology; Protein; Processed cheese
-
Processed cheese analogues incorporating fat-su...
- Author(s) : MUIR D. D., TAMIME A. Y., SHENANA M. E., et al.
- Date : 1999
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 32 - n. 1
View record
-
EFFECTS OF FREEZING AND THAWING GREEN CURDS BEF...
- Author(s) : HORI T.
- Date : 1982
- Languages : English
View record
-
Dynamic rheological properties of Mozzarella ch...
- Author(s) : MEHMET M., GUNASEKARAN S.
- Date : 1996/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 3
View record
-
Textural profile of buffalo milk Cheddar cheese...
- Author(s) : KANAWJIA S. K., SINGH S.
- Date : 1996
- Languages : English
- Source: Indian J. Dairy Sci. - vol. 49 - n. 2
View record
-
Rheological behaviour of frozen and thawed low-...
- Author(s) : DIEFES H. A., RIZVI S. S. H., BARTSCH J. A.
- Date : 1993/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 4
View record