کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
226593 464553 2006 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Continuous manufacturing of a light-textured foamed fresh cheese by dispersion of a gas phase. II. Influence of formulation
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Continuous manufacturing of a light-textured foamed fresh cheese by dispersion of a gas phase. II. Influence of formulation
چکیده انگلیسی

The continuous process developed in “Part I. Influence of process parameters” was used to investigate the influence of ingredients on the manufacturing of a light-textured foamed fresh cheese. The role of ingredients was analyzed using overrun, stability of the dispersed gas phase over time, cheese texture and visual aspect as indicators. Using cream and skim milk as a reference, fresh cheese formulation has been modified by replacing cream with milk fat fractions or incorporating whey protein concentrates (WPC) and emulsifiers, such as phospholipids (PhL) and mono–diglycerides (MDG). Experiments have shown that the foamability and the stability are enhanced by WPC addition and high-melting point fat fractions, but also that the simultaneous addition of WPC and PhL provides softer textures, whereas MDG present always a negative impact on foamability. The best results are obtained when WPC are incorporated before curd homogenization.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 77, Issue 1, November 2006, Pages 14–26
نویسندگان
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