Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis
| Autor: | Alan F Wolfschoon Pombo, Doris Jaros, Georg Surber, Bich Phuong Dang, Harald Rohm, Thomas L. Spiegel |
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| Rok vydání: | 2021 |
| Předmět: |
biology
Syneresis Strain (chemistry) Chemistry Lactococcus lactis food and beverages Shear resistance 04 agricultural and veterinary sciences Cream cheese biology.organism_classification 040401 food science 03 medical and health sciences 0404 agricultural biotechnology 0302 clinical medicine food 030221 ophthalmology & optometry Food science Texture (crystalline) food.cheese Food Science Homogenization (biology) |
| Zdroj: | Journal of Food Engineering. 308:110664 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2021.110664 |
| Popis: | This study examined texture, syneresis and microstructure of cream cheese manufactured at curd homogenization pressures of 0.05, 15 or 30 MPa and with three Lactococcus lactis strains differing largely in type and molecular characteristics of their exopolysaccharides (EPS). Cream cheese with non-ropy EPS showed higher firmness and serum retention after curd homogenization at higher pressure, but also larger particles. The presence of ropy EPS, however, resulted in higher yield stress and creaminess, and capsular EPS presumably to higher serum retention of cheese after curd homogenization at 0.05 and 15 MPa. Applying 30 MPa had an opposed effect probably due to lower shear resistance of the ropy and capsular EPS. The cluster analysis revealed two groups of EPS-pressure combinations (0.05/15 MPa for ropy and capsular EPS; 15/30 MPa for non-ropy EPS) which resulted in cream cheese with high firmness and serum retention, and are therefore suggested for application at industrial level. |
| Databáze: | OpenAIRE |
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