2 research outputs found
Biochemical and Functional Relationships in Cheese.
End of Project ReportCheese is used extensively in cooking applications, mainly because of its
flavour and heat-induced functionality, which is a composite of different
attributes such as softening, flow and stretch. The functional attributes of
cooked cheese generally have a major impact on the quality of foods in
which cheese is included as an ingredient, e.g. pizza pie. Owing to its
importance in cookery applications, numerous studies have been
undertaken on the effects of different factors on the age-related changes in
the functionality of cooked cheese, especially Mozzarella, and to a lesser
extent, Cheddar and processed cheese. These studies have shown that the
functionality of natural cheese is dynamic, with the different functional
attributes undergoing marked changes during ripening, and, for a given
cheese variety, the desired functional attributes are optimum within a
specific time frame during maturation. The time at which the cheese
becomes functional and the width of the window - and hence the functional
shelf-life, are affected by the extent of chemical changes, including the
increase in proteolysis and the ratio of bound to free moisture.
The main aims of this project were to investigate the effects of the following
on the age-related changes in heat-related functional attributes (e.g.
stretchability, fluidity) of cheese:
* fat reduction,
* the degree of fat emulsification,
* the pH and calcium content and their interaction,
* the correlation between proteolysis and functional attributes,
especially attributes other than flowability, e.g. rheological
properties of raw cheese, stretchability of heated cheese, and
* the age-related changes in the functionality of cheeses other
than Mozzarella, e.g. analogue pizza cheese and Emmental.
At the outset of this project, comparatively little information was available on
the effects of the above parameters on the age-related changes in heatinduced
functional attributes (e.g. stretchability, fluidity) of cheese,
especially for varieties other than Mozzarella.Department of Agriculture, Food and the Marin
Biochemical and Functional Relationships in Cheese.
End of Project ReportCheese is used extensively in cooking applications, mainly because of its
flavour and heat-induced functionality, which is a composite of different
attributes such as softening, flow and stretch. The functional attributes of
cooked cheese generally have a major impact on the quality of foods in
which cheese is included as an ingredient, e.g. pizza pie. Owing to its
importance in cookery applications, numerous studies have been
undertaken on the effects of different factors on the age-related changes in
the functionality of cooked cheese, especially Mozzarella, and to a lesser
extent, Cheddar and processed cheese. These studies have shown that the
functionality of natural cheese is dynamic, with the different functional
attributes undergoing marked changes during ripening, and, for a given
cheese variety, the desired functional attributes are optimum within a
specific time frame during maturation. The time at which the cheese
becomes functional and the width of the window - and hence the functional
shelf-life, are affected by the extent of chemical changes, including the
increase in proteolysis and the ratio of bound to free moisture.
The main aims of this project were to investigate the effects of the following
on the age-related changes in heat-related functional attributes (e.g.
stretchability, fluidity) of cheese:
* fat reduction,
* the degree of fat emulsification,
* the pH and calcium content and their interaction,
* the correlation between proteolysis and functional attributes,
especially attributes other than flowability, e.g. rheological
properties of raw cheese, stretchability of heated cheese, and
* the age-related changes in the functionality of cheeses other
than Mozzarella, e.g. analogue pizza cheese and Emmental.
At the outset of this project, comparatively little information was available on
the effects of the above parameters on the age-related changes in heatinduced
functional attributes (e.g. stretchability, fluidity) of cheese,
especially for varieties other than Mozzarella.Department of Agriculture, Food and the Marin