The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening

Autor:	Lydia Ong, Sandra E. Kentish, Ian B. Powell, Sally L. Gras, Kevany Soodam
Rok vydání:	2014
Předmět:	Laser Microscopy Milk protein Chemistry Process Chemistry and Technology Ultrafiltration food and beverages Ripening Microstructure Industrial and Manufacturing Engineering Lactobacillus acidophilus Food science Safety Risk Reliability and Quality Protein network Food Science
Zdroj:	Food and Bioprocess Technology. 7:2912-2922
ISSN:	1935-5149 1935-5130
Popis:	The effect of varying the milk protein concentration using low-concentration factor ultrafiltration retentate (~3.7, 4, 4.8 and 5.8 % w/w protein) on Cheddar cheese during ripening was investigated. Quantitative analysis of the fat microstructure observed using confocal laser microscopy showed that the effect of the milk protein or time on the microstructure of the fat was minimal. Analysis of the protein sections showed a possible decrease in the branching of the protein network with time, as denoted by the smaller number of vertices, which correlated significantly with the level of trichloroacetic-soluble nitrogen (r = −0.66, P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::eef96f369203a5302da508bd9242af1d https://doi.org/10.1007/s11947-014-1342-6 Zobrazit plný text záznamu Full text from SpringerLink