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Texture and microstructure of reduced-salt Cheddar cheese as affected by process modifications
Sheibani, A1, Ayyash, M.M2, Vasiljevic, T3, Mishra, V.K4.
The effect of change in pH at drainage (6.2, 5.9 and 5.6), rennet concentration (0.1 and 0.3)
and casein to fat ratio (C/F) 0.60, 0.70 and 0.80) on texture and microstructure of salt-reduced
Cheddar cheese was investigated. Cheeses with these treatments were prepared and analyzed
for composition, texture profile and microstructure. At the same drainage pH, cheeses made
with C/F ratio 0.6 had lower (P < 0.05) dry matter and protein content whereas, fat and ash % in
dry matter were higher (P < 0.05) compared with at 0.7 and 0.8. The pH decreased significantly
(P < 0.05) from day 0 to day 120 and then stabilized thereafter. In general, hardness of all
cheeses increased from day 0 to day 60 of storage and then gradually decreased by the end
of ripening (180 days). Cohesiveness showed an opposite trend to hardness. Adhesiveness
significantly decreased during the storage period. Microstructure of cheese became denser,
more compact and homogenous with small gaps at the end of storage (day 180) due to presence
of peptides resulting from ripened cheese filling the matrix cavity.
Affiliation:
- Victoria University, Australia
- Victoria University, Australia
- Victoria University, Australia
- United Arab Emirates University, United Arab Emirates
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Indexation |
Indexed by |
MyJurnal (2019) |
H-Index
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0 |
Immediacy Index
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0.000 |
Rank |
0 |
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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