کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5541103 1553659 2017 30 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions
ترجمه فارسی عنوان
اثرات مواد لبنی مختلف بر روی رفتار رئولوژیکی و پایداری امولسیون های پنیر گرم
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The influence of sodium caseinate (SC), butter milk powder (BMP) and their combinations on particle size, rheological properties, emulsion stability and microstructure of hot cheese emulsions made from mixtures of Cheddar and soft white cheese was studied. All emulsions exhibited shear-thinning flow behaviour and increasing SC concentration (1-4%) led to an increase in particle size and a decrease in apparent viscosity. In contrast, increasing BMP concentration caused significant decrease in particle size and slightly reduced the apparent viscosity. Stability against creaming and precipitation increased with increasing concentration of SC, whereas BMP destabilised the emulsions resulting in extensive precipitation. Confocal laser scanning microscopy images showed that SC exerted markedly better emulsification ability than BMP. Emulsions containing equal amounts of SC and BMP presented better stability against creaming and precipitation and this could be developed into a novel strategy to replace emulsifying salts in production of cheese powder.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 71, August 2017, Pages 35-42
نویسندگان
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