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Effect Of Chemical Parameters On Structure-Function Relationships Of Cheese, Andres J. Pastorino
Effect Of Chemical Parameters On Structure-Function Relationships Of Cheese, Andres J. Pastorino
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The effect of chemical parameters on cheese structure and functionality was studied by modifying the calcium, salt content, and pH of cheese. Cheese blocks were high-pressure injected from zero to five times with water, solutions of different salts, or an acid solution 14 d after manufacture. Successive injections were performed 24 h apart. After 40-42 d of refrigerated storage, cheese structure was studied by using scanning electron microscopy and digital image analysis, and cheese functionality was characterized by texture profile analysis and melting test.
Increased salt content of cheese (2.7 versus 0.1%) caused the protein matrix to become more hydrated …