TY - JOUR
T1 - Reducing salt in imitation cheese
T2 - Effects on manufacture and functional properties
AU - El-Bakry, M.
AU - Beninati, F.
AU - Duggan, E.
AU - O'Riordan, E. D.
AU - O'Sullivan, M.
PY - 2011/3
Y1 - 2011/3
N2 - Imitation cheeses (48% moisture, 0-1.5% NaCl) were manufactured using a Farinograph or Blentech cooker. The effects of NaCl reduction on cheese manufacture, functionality (assessed by texture profile analysis, flowability, dynamic rheology and microscopy), microbiological stability and sensory attributes were investigated. Reducing NaCl concentration decreased processing times and mixing energy required during manufacture and, post-manufacture, decreased cheese hardness, G' values at 25. °C and crossover temperature and increased fat globule size. Cheeses from both cookers showed the same trend in functionality. Microbial stability was reduced at 0% NaCl, and the sensory panellists preferred the 50% reduced NaCl cheese to the standard.
AB - Imitation cheeses (48% moisture, 0-1.5% NaCl) were manufactured using a Farinograph or Blentech cooker. The effects of NaCl reduction on cheese manufacture, functionality (assessed by texture profile analysis, flowability, dynamic rheology and microscopy), microbiological stability and sensory attributes were investigated. Reducing NaCl concentration decreased processing times and mixing energy required during manufacture and, post-manufacture, decreased cheese hardness, G' values at 25. °C and crossover temperature and increased fat globule size. Cheeses from both cookers showed the same trend in functionality. Microbial stability was reduced at 0% NaCl, and the sensory panellists preferred the 50% reduced NaCl cheese to the standard.
KW - Blentech cooker
KW - Farinograph
KW - Imitation cheese
KW - Salt reduction
KW - Torque measurement
UR - http://www.scopus.com/inward/record.url?scp=79952312443&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2010.12.013
DO - 10.1016/j.foodres.2010.12.013
M3 - Article
AN - SCOPUS:79952312443
VL - 44
SP - 589
EP - 596
JO - Food Research International
JF - Food Research International
SN - 0963-9969
IS - 2
ER -