Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9175
Title: Effects of fat reduction on the stability, microstructure, rheological and color characteristics of white-brined cheese emulsion with different emulsifying salt amounts
Authors: Urgu, Müge
Ünlütürk, Sevcan
Koca, Nurcan
Urgu, Müge
Ünlütürk, Sevcan
Koca, Nurcan
Keywords: reduced-fat
cheese emulsions
cheese powder
rheology
microstructure
Issue Date: 2018
Publisher: Korean Society for Food Science of Animal Resources
Abstract: Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.
Description: unluturk, sevcan/0000-0002-0501-4714; Koca, Nurcan/0000-0002-0733-4500
WOS: 000455269000003
PubMed: 30479495
URI: https://doi.org/10.5851/kosfa.2018.e8
https://hdl.handle.net/11147/9175
ISSN: 1225-8563
2234-246X
Appears in Collections:PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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