Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate |
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| Authors: | C SANCHEZ J-L BEAUREGARD J-J BIMBENET J HARDY |
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| Affiliation: | Authors Sanchez and Hardy are with Laboratoire de Physicochimie et Génie Alimentaires, ENSAIA,2avenue de la Forêt-de-Haye, 54500Vanduvre-lès-Nancy, France. Author Beauregardis with Centre de Recherches BEL,7bd. de ľIndustrie, BP 77, 41102 Vendôme cedex, France. Author Bimbenet is with Laboratoire de G énie Industriel Alimentaire, ENSIA, 1 avenue des Olympiades, 91305 Massy, France. Address inquiries to Dr. C. Sanchez. |
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| Abstract: | As estimated on-line, the viscosity after cooling of double cream cheese curd containing heat-denatured WPC (DCC +) increased from 1.4 Pa.s to 1.7 Pa.s when cooled to the range of 45°C to 24°C, and then decreased from 1.7 Pa.s to 1.0 Pa.s when cooled from 24°C to 15°C. The viscosity of DCC- (without heat-denatured WPC) increased from 1.5 Pa.s to 2.2 Pa.s at temperature shift from 40°C to 15.5°C. The firmness of stored DCC + and DCC-, respectively, decreased from 15.1N to 6.5N when cooled to temperatures from 45°C to 15°C, and from 17.9N to 9.9N when cooled from 40°C to 15.5°C, as recorded by cone penetrometry. The structure of DCC+ cooled to 15°C collapsed after penetrometry, and DCC+ cooled to 20°C destabilized during shearing in coaxial cylinder rheometer. A new phase in DCC+ based on milk fat globules liberated by cluster disruption may be the cause of the structural and textural instability. |
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| Keywords: | double cream cheese rheology whey protein concentrate |
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