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Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts
Korean J. Food Sci. An. 2018;38:866-877
Published online October 31, 2018;  https://doi.org/10.5851/kosfa.2018.e8
© 2018 Korean Society for Food Science of Animal Resources

Müge Urgu1, Sevcan Unluturk2, and Nurcan Koca1,*

1Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey
2Department of Food Engineering, Izmir Institute of Technology, Izmir, Turkey
Correspondence to: Nurcan Koca
Department of Food Engineering, Faculty of Engineering, Ege University, Izmir 35100, Turkey
Tel: +902323113029
Fax: +902323114831
E-mail: nurcan.koca@ege.edu.tr
Received April 5, 2018; Revised June 12, 2018; Accepted June 15, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%–25% excluding ES) and ES concentrations (0%–3% based on cheese weight). Stable cheese emulsion was obtained atlower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content instable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.
Keywords : reduced-fat, cheese emulsions, cheese powder, rheology, microstructure


October 2018, 38 (5)