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Microstructure And Fracture Properties Of Semi-Hard Cheese: Differentiating The Effects Of Primary Proteolysis And Calcium Solubilization, Prabin Lamichhane, Prateek Sharma, Deirdre Kennedy, Alan L. Kelly, Jeremiah J. Sheehan
Microstructure And Fracture Properties Of Semi-Hard Cheese: Differentiating The Effects Of Primary Proteolysis And Calcium Solubilization, Prabin Lamichhane, Prateek Sharma, Deirdre Kennedy, Alan L. Kelly, Jeremiah J. Sheehan
Nutrition, Dietetics, and Food Sciences Faculty Publications
The individual roles of hydrolysis of αS1- and β-caseins, and calcium solubilization on the fracture properties of semi-hard cheeses, such as Maasdam and other eye-type cheeses, remain unclear. In this study, the hydrolysis patterns of casein were selectively altered by adding a chymosin inhibitor to the curd/whey mixture during cheese manufacture, by substituting fermentation-produced bovine chymosin (FPBC) with fermentation-produced camel chymosin (FPCC), or by modulating ripening temperature. Moreover, the level of insoluble calcium during ripening was quantified in all cheeses. Addition of a chymosin inhibitor, substitution of FPBC with FPCC, or ripening of cheeses at a consistent low temperature (8 …
Changes In Creep Behaviour And Microstructure Of Model Mozzarella Cheese During Working, Prateek Sharma, Peter A. Munro, Graeme Gillies, Peter G. Wiles, Tzvetelin T. Dessev
Changes In Creep Behaviour And Microstructure Of Model Mozzarella Cheese During Working, Prateek Sharma, Peter A. Munro, Graeme Gillies, Peter G. Wiles, Tzvetelin T. Dessev
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effect of shear work input on the microstructure, fat particle size and creep behavior of model Mozzarella type cheeses was studied. Cheese samples were prepared in a twin screw cooker at 70 °C by mixing protein and fat phases together with different amounts of shear work input. Major changes in cheese structure were observed while working at 150 rpm and 250 rpm screw speeds. Confocal microstructures plus macroscopic observations showed systematic changes in structure with increased shear work inputs with unmixed buttery liquid observed at kg−1, typical Mozzarella type microstructures (elongated fat-serum channels) at 6–15 kJ kg−1 and homogeneously …