Evaluation of formulation design on the physical and structural properties of commercial cream cheeses

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dc.citation.issue10
dc.citation.volume57
dc.contributor.authorKim J
dc.contributor.authorWatkinson P
dc.contributor.authorMatia-Merino L
dc.contributor.authorSmith JR
dc.contributor.authorGolding M
dc.date.accessioned2023-09-07T01:22:09Z
dc.date.accessioned2023-09-21T22:15:04Z
dc.date.available2022-07-15
dc.date.available2023-09-07T01:22:09Z
dc.date.available2023-09-21T22:15:04Z
dc.date.issued2022-10
dc.date.updated2023-09-06T23:27:22Z
dc.description(c) 2022 The Author/sen_US
dc.description.abstractThis study investigated how the compositional properties and formulation design of commercial cream cheese products model cheese influenced physical and structural properties as compared to a model cheese composition. Of the seven products evaluated, three were block format (B), two were spreadable (S) and two were spreadable light (SL), with fat contents ranging from 13.7 to 35.7%. The majority of cream cheese products indicated the inclusion of starter culture, and all formulations contained one or more stabilisers. Protein/moisture (p/m) ratio, i.e. the effective protein concentration in the non-fat substance, was seen to most strongly correlate with material properties, with a positive slope for fracture stress (R2 = 0.808) and modulus of deformability (R2 = 0.721). In terms of outliers, the datapoint for SL2 on this modulus versus p/m graph was lower than its regression line, and one rationale is that lower fat content (13.7%) gave a lower modulus from the milkfat component at 10°C test temperature. B1, with the highest p/m of 0.17, had a more dense distribution of larger fat globules coated with proteins than B2 and B3. Fracture stress and modulus of deformability were noted to be higher for full-fat than for lower fat cheese. In all products, elastic characteristics dominated viscous flow as expected. Findings have demonstrated that significant variance exists across the material properties of commerical cream cheeses, and which shows specific dependencies on their formulation.
dc.description.confidentialfalse
dc.edition.editionOctober 2022
dc.format.extent6422-6434
dc.identifier.citationKim J, Watkinson P, Matia-Merino L, Smith JR, Golding M. (2022). Evaluation of formulation design on the physical and structural properties of commercial cream cheeses. International Journal of Food Science and Technology. 57. 10. (pp. 6422-6434).
dc.identifier.doi10.1111/ijfs.15950
dc.identifier.eissn1365-2621
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/10179/20118
dc.languageEnglish
dc.publisherJohn Wiley and Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF).
dc.publisher.urihttps://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15950
dc.relation.isPartOfInternational Journal of Food Science and Technology
dc.rightsCC BY 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectComposition
dc.subjectcream cheese
dc.subjectingredient
dc.subjectmicrostructure
dc.subjectrheology
dc.subjecttexture
dc.titleEvaluation of formulation design on the physical and structural properties of commercial cream cheeses
dc.typeJournal article
pubs.elements-id454943
pubs.organisational-groupOther
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