Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant

Simple item page
dc.citation.issue2
dc.citation.volume17
dc.contributor.authorKim J
dc.contributor.authorWatkinson P
dc.contributor.authorLad M
dc.contributor.authorMatia-Merino L
dc.contributor.authorSmith JR
dc.contributor.authorGolding M
dc.date.accessioned2023-09-07T01:19:30Z
dc.date.accessioned2023-09-21T22:15:05Z
dc.date.available2022-02-14
dc.date.available2023-09-07T01:19:30Z
dc.date.available2023-09-21T22:15:05Z
dc.date.issued2022-06
dc.date.updated2023-09-06T23:59:02Z
dc.description.abstractWe report on the properties of analogue cream cheeses prepared using glucono delta-lactone (GDL) acidulant, notably the impact of particular processing and formulation variables, (homogenisation pressure, coagulation pH and temperature, and stabiliser level) on cream cheese physical, material and microstructural properties. Protein–protein and protein-fat interactions were seen to be the primary structural contributors to the physical properties of cream cheese. Cream cheese microstructure and its properties demonstrated well-defined correlations to specific and controllable processing elements within the manufacturing process, showing significance in interactions between parameters in multivariable linear regression analysis (P < 0.05). Summarising the effect of processing variables on key cheese properties, we observed that a progressive reduction in fat particle size of cheese milk arising from increasing homogenisation pressures was seen to increase the total surface area of fat that could be incorporated into the curd during coagulation. The greater extent of fat-fat and fat-proteins interactions during coagulation provided a reinforcing effect on the microstructure of the final cream cheese, with a corresponding increase in compressive fracture stress, shear storage modulus (G′) and shear loss modulus (G″). In terms of other processing variables, cream cheese firmness was also observed to progressively increase through lowering of coagulation pH from 5.13 to 4.33. Increasing coagulation temperature from 58 °C to 78 °C similarly caused an increase in cheese firmness. Finally, increasing the levels of added stabiliser were shown to correlate with increasing cheese firmness. Similar correlations could be observed in relation to physical properties, notably forced expressible serum separation. This model cream cheese preparation method has provided a useful model system for relating food structure to material and functional properties. In addition, it has the advantage of being able to rapidly screen many formulation and process variables because it is faster than the traditional cheesemaking. This study showed that the adjustment of process and formulation variables, either in isolation or in combination, in the manufacture of cream cheese can significantly influence the final material and textural properties of the product, thereby enabling controllable functional attributes capable of meeting different customer needs.
dc.description.confidentialfalse
dc.edition.editionJune 2022
dc.format.extent273-287
dc.identifierhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000754929000001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=c5bb3b2499afac691c2e3c1a83ef6fef
dc.identifier.citationKim J, Watkinson P, Lad M, Matia-Merino L, Smith JR, Golding M. (2022). Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant. Food Biophysics. 17. 2. (pp. 273-287).
dc.identifier.doi10.1007/s11483-022-09719-w
dc.identifier.eissn1557-1866
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn1557-1858
dc.identifier.urihttp://hdl.handle.net/10179/20119
dc.languageEnglish
dc.publisherSpringer Science+Business Media, LLC
dc.publisher.urihttps://link.springer.com/article/10.1007/s11483-022-09719-w
dc.relation.isPartOfFood Biophysics
dc.rightsCC BY 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectCream cheese
dc.subjectMicrostructure
dc.subjectRheology
dc.subjectProcess and formulation variables
dc.subjectGlucono delta-lactone
dc.titleEffect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant
dc.typeJournal article
pubs.elements-id451284
pubs.organisational-groupOther
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
451284 PDF.pdf
Size:
1.84 MB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Journal Articles