TY - JOUR
T1 - Small scale imitation cheese manufacture using a Farinograph
AU - El-Bakry, M.
AU - Duggan, E.
AU - O'Riordan, E. D.
AU - O'Sullivan, M.
N1 - Funding Information:
This work was funded through the Food Institutional Research Measure (FIRM) administered by the Irish Department of Agriculture, Fisheries and Food . The authors wish to thank Eamonn Fitzpatrick, Cormac O'Connell and David Cottell for their technical assistance in light microscopy and cryo-scanning electron microscopy.
PY - 2010/9
Y1 - 2010/9
N2 - Imitation cheeses with moisture levels of 48, 50 and 52 g/100 g were manufactured on a small-scale using a Farinograph. The batch size and mixing speed were optimised at 800 g and 50 rpm, respectively, based on observations during manufacture and torque profile obtained. Subsequently, the texture, meltability and water mobility (by NMR relaxometry) of Farinograph cheeses were compared to cheeses of similar composition made in a Blentech, a traditional pilot-scale cooker. Although Farinograph cheeses tended to have lower hardness and heat-induced flowability values than Blentech cheeses, the response of both parameters to changes in moisture content was similar. In addition, no significant differences (p ≤ 0.05) in dynamic rheology parameters, water activity and NMR T2 relaxation times between cheeses of both mixers were found. This suggests that the Farinograph is a suitable instrument for small-scale manufacture of imitation cheese which is representative of that made in a traditional pilot-scale cooker.
AB - Imitation cheeses with moisture levels of 48, 50 and 52 g/100 g were manufactured on a small-scale using a Farinograph. The batch size and mixing speed were optimised at 800 g and 50 rpm, respectively, based on observations during manufacture and torque profile obtained. Subsequently, the texture, meltability and water mobility (by NMR relaxometry) of Farinograph cheeses were compared to cheeses of similar composition made in a Blentech, a traditional pilot-scale cooker. Although Farinograph cheeses tended to have lower hardness and heat-induced flowability values than Blentech cheeses, the response of both parameters to changes in moisture content was similar. In addition, no significant differences (p ≤ 0.05) in dynamic rheology parameters, water activity and NMR T2 relaxation times between cheeses of both mixers were found. This suggests that the Farinograph is a suitable instrument for small-scale manufacture of imitation cheese which is representative of that made in a traditional pilot-scale cooker.
KW - Blentech
KW - Farinograph
KW - Imitation cheese
KW - Pilot-scale cheese cooker
KW - Small-scale cheese manufacture
UR - http://www.scopus.com/inward/record.url?scp=77955429136&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2010.02.013
DO - 10.1016/j.lwt.2010.02.013
M3 - Article
AN - SCOPUS:77955429136
VL - 43
SP - 1079
EP - 1087
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
IS - 7
ER -