Processed Cheese Analogues Incorporating Fat-Substitutes 2. Rheology, Sensory Perception of Texture and Microstructure

• Published in: Food science & technology Vol. 32; no. 1; pp. 50 - 59
• Main Authors: Tamime, A.Y., Muir, D.D., Shenana, M.E., Kalab, M., Dawood, A.H.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.01.1999; Elsevier
• Subjects: Biological and medical sciences; dairy protein; duration; fat replacer; fat replacers; food composition; Food industries; food storage; Fundamental and applied biological sciences. Psychology; lipids; low fat foods; microstructure; Milk and cheese industries. Ice creams; milk fat; palatability; processed cheese; processed cheeses; rheological properties; rheology; sensory evaluation; starch; storage quality; texture; ultrastructure; whey protein; rheology; microstructure; processed cheese; fat replacer; texture; Starch; Fat substitute; Organoleptic properties; Cheese substitute; Microstructure; Texture; Property formulation relationship; Spreadability; Processed cheese; Rheological properties
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1006/fstl.1998.0510

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 character 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. Scanning and transmission electron microscopy revealed differences in the microstructure of processed cheese analogues. Products made with anhydrous milk fat contained higher concentrations of fat globules compared with analogues made with fat-substitutes. Electron-dense particles were evident in all the products, which could be undissolved protein aggregates or fat-substitutes, and no correlations could be found between such images and the rheological properties of processed cheese analogues. The porosity of the protein matrix was denser in processed cheese analogues made with high-protein skimmed milk powder.