Effect of coagulation conditions on the microstructure and the large deformation properties of fat-free Feta cheese made from ultrafiltered milk

• Published in: Food hydrocolloids Vol. 17; no. 3; pp. 287 - 296
• Main Authors: Wium, H, Pedersen, P.S, Qvist, K.B
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2003; Elsevier
• Subjects: Biological and medical sciences; chemical composition; coagulation; Coagulation temperature; deformation; dose response; feta cheese; Food industries; Fundamental and applied biological sciences. Psychology; gelation; Image analysis; microstructure; milk; Milk and cheese industries. Ice creams; Prediction of texture from microstructure; Rearrangements; rennet; Rennet concentration; rheological properties; surface area; temperature; Time at coagulation temperature; Transmission electron microscopy; Uniaxial compression; Coagulation temperature; Uniaxial compression; Image analysis; Transmission electron microscopy; Time at coagulation temperature; Rennet concentration; Rearrangements; Prediction of texture from microstructure; Temperature; Soft cheese; Coagulation; Dairy product; Feta; Texture; Low fat product; Rennet; Quality; Scanning transmission electron microscopy; Microstructure; Rheological properties

The effects of varying rennet concentration, coagulation temperature and the time at coagulation temperature on microstructure estimated from transmission electron micrographs and on rheological behaviour measured in uniaxial compression were examined. Twelve fat-free Feta cheeses produced from ultr...