Rheological properties and microstructure of model processed cheese containing low molecular weight emulsifiers

✍ Scribed by Lee, S. K. ;Klostermeyer, H. ;Schrader, K. ;Buchheim, W.

• Book ID: 102841828
• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 686 KB
• Volume: 40
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19960400406

✦ Synopsis

The influence of low molecular weight emulsifiers (SDS, CTAB, lecithin, mono-diglycerides) on rheological properties and the microstructure of model processed cheese, made using rennet casein, at three different pH values was investigated. Interactions between the low molecular weight emulsifiers and rennet caseins in model processed cheese are consistent with those found in model food emulsions of liquid continuous phase. Compared with the control, the addition of CTAB (cationic) resulted in the hardest and most elastic processed cheese, while the incorporation of SDS (anionic) produced the softest and least elastic cheese. Processed cheese with added lecithin or mono-diglycerides behaved much like the controls, hut with an increase in