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Investigating The Filled Gel Model In Cheddar Cheese Through Use Of Sephadex Beads, L. M. Barden, J. A. Osborne, Donald J. Mcmahon, E. A. Foegeding
Investigating The Filled Gel Model In Cheddar Cheese Through Use Of Sephadex Beads, L. M. Barden, J. A. Osborne, Donald J. Mcmahon, E. A. Foegeding
Nutrition, Dietetics, and Food Sciences Faculty Publications
Cheese can be modeled as a filled gel whereby milkfat globules are dispersed in a casein gel network. We determined the filler effects using Sephadex beads (GE Healthcare Life Sciences, Pittsburgh, PA) as a model filler particle. Ideally, such a model could be used to test novel filler particles to replace milkfat in low-fat cheese. Low-filler (6% particles), reduced-filler (16%), and full-filler (33%) cheeses were produced using either Sephadex beads of varying sizes (20 to 150 μm diameter) or milkfat. Small- and large-strain rheological tests were run on each treatment at 8, 12, and 18 wk after cheese manufacturing. Differences …