TY - JOUR
T1 - Casein hydration and fat emulsification during manufacture of imitation cheese, and effects of emulsifying salts reduction
AU - El-Bakry, M.
AU - Duggan, E.
AU - O'Riordan, E. D.
AU - O'Sullivan, M.
PY - 2011/3
Y1 - 2011/3
N2 - The manufacture of imitation cheese in a Farinograph was interrupted at various times, and the casein matrix formed and the free liquid were collected and analysed. During manufacture, a torque profile was generated, which showed three distinctive stages; an initial torque peak "peak-1", followed by a trough and finally a second "peak-2". Analyses provided quantitative and qualitative evidence that the initial manufacturing stage (peak-1) was concerned with water uptake and the formation of a hydrated casein matrix, as ∼75% of the added water was absorbed. This was followed by a fat emulsification phase (trough) and, once sufficiently emulsified, by the incorporation of the fat to form a homogeneous cheese mass, at peak-2. A similar approach showed that the effect of emulsifying salts reduction was to retard casein hydration, reflected in an increase in peak-1 torque, and led to a prolonged mixing time to sufficiently emulsify fat and allow its incorporation.
AB - The manufacture of imitation cheese in a Farinograph was interrupted at various times, and the casein matrix formed and the free liquid were collected and analysed. During manufacture, a torque profile was generated, which showed three distinctive stages; an initial torque peak "peak-1", followed by a trough and finally a second "peak-2". Analyses provided quantitative and qualitative evidence that the initial manufacturing stage (peak-1) was concerned with water uptake and the formation of a hydrated casein matrix, as ∼75% of the added water was absorbed. This was followed by a fat emulsification phase (trough) and, once sufficiently emulsified, by the incorporation of the fat to form a homogeneous cheese mass, at peak-2. A similar approach showed that the effect of emulsifying salts reduction was to retard casein hydration, reflected in an increase in peak-1 torque, and led to a prolonged mixing time to sufficiently emulsify fat and allow its incorporation.
KW - Casein emulsification
KW - Casein hydration
KW - Emulsifying salts
KW - Farinograph
KW - Imitation cheese
KW - Torque measurement
UR - http://www.scopus.com/inward/record.url?scp=78649481753&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2010.10.014
DO - 10.1016/j.jfoodeng.2010.10.014
M3 - Article
AN - SCOPUS:78649481753
VL - 103
SP - 179
EP - 187
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
IS - 2
ER -