ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
As estimated on-line, the viscosity after cooling of double cream cheese curd containing heat-denatured WPC (DCC +) increased from 1.4 Pa.s to 1.7 Pa.s when cooled to the range of 45°C to 24°C, and then decreased from 1.7 Pa.s to 1.0 Pa.s when cooled from 24°C to 15°C. The viscosity of DCC- (without heat-denatured WPC) increased from 1.5 Pa.s to 2.2 Pa.s at temperature shift from 40°C to 15.5°C. The firmness of stored DCC + and DCC-, respectively, decreased from 15.1N to 6.5N when cooled to temperatures from 45°C to 15°C, and from 17.9N to 9.9N when cooled from 40°C to 15.5°C, as recorded by cone penetrometry. The structure of DCC+ cooled to 15°C collapsed after penetrometry, and DCC+ cooled to 20°C destabilized during shearing in coaxial cylinder rheometer. A new phase in DCC+ based on milk fat globules liberated by cluster disruption may be the cause of the structural and textural instability.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1996.tb12215.x
Permalink