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Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages.
Kr Deshwal, Gaurav; Fenelon, Mark; Gómez-Mascaraque, Laura G; Huppertz, Thom.
Afiliación
  • Kr Deshwal G; Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, Co. Cork P61C996, Ireland; Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands; Dairy Technology Division, ICAR-National Dairy Research Inst
  • Fenelon M; Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, Co. Cork P61C996, Ireland.
  • Gómez-Mascaraque LG; Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, Co. Cork P61C996, Ireland; VistaMilk SFI Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland.
  • Huppertz T; Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands; FrieslandCampina, Stationsplein 4, 3818, LE, Amersfoort, the Netherlands. Electronic address: thom.huppertz@wur.nl.
Food Res Int ; 190: 114587, 2024 Aug.
Article en En | MEDLINE | ID: mdl-38945567
ABSTRACT
The effect of 90, 180 and 270 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), trisodium citrate (TSC) and sodium hexametaphosphate (SHMP) on the solubilisation of proteins and minerals and the rheological and textural properties of processed cheese (PC) prepared from Gouda cheese ripened for 30-150 d at 8°C was studied. The solubilisation of individual caseins and Ca and the maximum loss tangent during temperature sweeps of PC made from Gouda cheese increased, while hardness of PC decreased with ripening duration of the Gouda cheese. Levels of soluble Ca in PC increased with increasing concentration of TSC and SHMP, but decreased with increasing concentration of DSP. The solubilisation of casein and Ca due to ripening of Gouda cheese used for manufacturing PC could explain the changes in texture and loss tangent of PC. The results suggest that DSP, TSC or SHMP in PC formulation can form insoluble Ca-phosphate, soluble Ca-citrate or insoluble casein-Ca-HMP complexes, respectively, that influence casein solubilisation differently and together with levels of residual intact casein determine the functional attributes of PC.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Reología / Solubilidad / Caseínas / Queso / Manipulación de Alimentos Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Reología / Solubilidad / Caseínas / Queso / Manipulación de Alimentos Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article Pais de publicación: Canadá