Investigation on the texture of cream cheese with different methods

Rheological characterization of cheeses, especially processed cheeses is very important, because the quality is determined mainly by the texture properties, and the technology and the storage conditions have significant impact on the required texture. Rheological and texture properties are mainly affected by the chemical composition and the type and quantity of the processing conditions. After production the structure is going through of major changes during cooling period and the storage, so a description of knowledge well-defined circumstances, using the parameters may provide useful additional information to the qualification. The structure formation of the final product is also useful feed-back information for the manufacturer. Different type the Sole-Mizo Co. produced processed cheeses (nature and ham flavoured) were investigated by sensory and rheological methods (texture analyses and flow behaviour). The gross composition and the quality according to the sensory test met with the requirements, their quality were located in good and excellent category. The texture of samples was studied by Texture Analyser QTS 25. The nature cheeses were investigated in the total shelf-life according to a programme, the ham flavoured samples only during a shorter period. We determined the hardness value dependence versus shelf-life. The hardness can be a useful parameter in the qualification of cream cheese. The flow behaviour of ham favoured samples was investigated by viscometer at different temperature. The apparent viscosity changed with the temperature. Flow curves showed a same character as the typical non-Newtonian pseudo plastic fluids. It was created a consistency index (as a rheological parameter) and its changes can be associated whit with temperature induced changes in the structure of processed cheeses

Effect of different commercial enzymes on the clotting of milk and certain properties of curd

More researches published data about the milk curd properties, evaluated the importance in the cheese making, but an analysis of importance of these properties in practical applications is usually lacking. We investigate the milk curd behaviour using different enzyme preparations at the cutting of curd. We focused on the well measurable properties as clotting time, viscosity of curd, texture properties an whey separation rate of cur at cutting time. Approximately five minutes difference was determined between the clotting times. Investigated the curd properties we found significant differences between the hardness on samples clotted with CHY MAX® M 1000 and NATUREN® Premium 145 enzymes. Other properties did not show significant differences, but in some case differences were remarkable. Discovered differences e.g. approx. 5% whey separation rate difference and the different trends of adhesive force and adhesiveness confirm that such studies should be carried out. Summarized effect of different enzymes can alter the cheese making technology in the practice, significantly. Considering every aspect, in our investigation the CHY MAX® M 1000 enzyme seemed the best