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Structure development in a soft cheese curd model during manufacture in relation to its biochemical characteristics
- Source :
- Journal of Dairy Research, Journal of Dairy Research, Cambridge University Press (CUP), 2002, 69 (4), pp.605-618. ⟨10.1017 } S0022029902005836⟩, Journal of Dairy Research, Cambridge University Press (CUP), 2002, 69 (4), pp.605-618, Journal of Dairy Research 4 ( 69), 605-618. (2002)
- Publication Year :
- 2002
- Publisher :
- HAL CCSD, 2002.
-
Abstract
- The structure development of a soft cheese curd model has been studied in relationship to its rheological properties and its biochemical characteristics (pH, amount and partition of minerals, casein proteolysis) at different technical steps including cutting, drawing, three turns and demoulding. Scanning electron microscopy was used to observe structural changes during the drainage of a fat-free soft cheese. The micrographs provided visual evidence of changes in the casein matrix from casein particles aggregated in clusters to uniform strands observed at the demoulding. The initial increase of loss tangent and of the exponent of the power law between G′ and G′′ and frequency (that were maximal at the second turn) was related to the solubilization of micellar calcium phosphate, while intact caseins and large casein fragments accumulated in the curd. After the second turn, the strength, Youngs' and loss moduli of the curd increased greatly. The hydrolysis of αs1-casein into αs1-I-CN f(24–199) may facilitate the rearrangement of casein particles within the curd. The pH-induced solubilization of calcium phosphate continued throughout the manufacture process but was unexpectedly incomplete at the end of the drainage. Combination of electron microscopic observations with dynamic rheological measurements and chemical and biochemical assessments provided increased knowledge about the structure of soft cheese during drainage, an important but poorly understood cheese making stage.
- Subjects :
- protéolyse
Chemical Phenomena
Food Handling
Scanning electron microscope
Ingénierie des aliments
casein
protéine de lait
éléments minéraux du lait
Cheese
Casein
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Cheesemaking
Food science
Solubility
Micelles
Chemistry, Physical
cheesemaking
Caseins
04 agricultural and veterinary sciences
General Medicine
Hydrogen-Ion Concentration
Milk Proteins
040401 food science
Alimentation et Nutrition
minéraux du lait
technologie fromagère
Rheology
drainage
chemistry.chemical_element
Calcium
structure
proteolyse enzymatique
Hydrolysis
0404 agricultural biotechnology
Animals
Food and Nutrition
Food engineering
Particle Size
caséine
0402 animal and dairy science
040201 dairy & animal science
chemistry
Microscopy, Electron, Scanning
Animal Science and Zoology
Particle size
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 00220299 and 14697629
- Database :
- OpenAIRE
- Journal :
- Journal of Dairy Research, Journal of Dairy Research, Cambridge University Press (CUP), 2002, 69 (4), pp.605-618. ⟨10.1017 } S0022029902005836⟩, Journal of Dairy Research, Cambridge University Press (CUP), 2002, 69 (4), pp.605-618, Journal of Dairy Research 4 ( 69), 605-618. (2002)
- Accession number :
- edsair.doi.dedup.....c47c5cc5d496452b917a6fbd3fff50b7