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Jose Benedito - One of the best experts on this subject based on the ideXlab platform.
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non destructive analysis of manchego Cheese Texture using impact force deformation and acoustic impulse response techniques
Journal of Food Engineering, 2007Co-Authors: Tania Conde, Juan A. Cárcel, J V Garciaperez, Jose BeneditoAbstract:Abstract The use of two different non-destructive impact techniques for Cheese Texture assessment was evaluated. The textural properties measured using a Texture analyzer increased linearly throughout curing time showing a characteristic pattern that was also found for the impact parameters. A good relationship was found between the textural parameters and the impact force–deformation and acoustic impulse–response ones. The best correlation coefficient corresponded to the relationship between the maximum impact force (MIF) and the maximum force (MF) for the spherical probes used in the textural analysis (avg. R = 0.965). The energy content of the 70–400 Hz frequency spectrum also allowed for an accurate prediction of the textural parameters like MF ( R = 0.844). Multiple regression significantly improved the assessment of all the textural parameters using the non-destructive impact measurements. Consequently, non-destructive impact tests could be used to predict Manchego Cheese Texture. These systems are inexpensive, very fast and could be installed on-line.
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Manchego Cheese Texture evaluation by ultrasonics and surface probes
International Dairy Journal, 2006Co-Authors: Jose Benedito, S. Simal, Gonzalo Clemente, Antonio MuletAbstract:Abstract In this work, the use of ultrasonics and surface tests for Cheese quality evaluation was studied. Manchego Cheese pieces matured from 29 to 296 d were used. The internal and external Texture of Manchego Cheese determined from uniaxial compression, puncture test and surface probes, increased during maturation. Ultrasonic waves were highly scattered in Manchego Cheese due to porosity. Ultrasonic velocity decreased linearly with temperature, the temperature coefficient ranging from −5.72 to −3.28 m s−1 °C−1. Velocity related well to textural parameters such as compression work and hardness ( R 2 = 0.843 and 0.826, respectively). The experiments carried out with surface probes attached to a Texture analyzer showed a good relationship between internal and external textural parameters. These results show the feasibility of using ultrasonics and surface probes for quality control purposes, to assess Texture and the maturation degree measured as days of storage in the curing chambers.
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Use of the acoustic impulse-response technique for the nondestructive assessment of Manchego Cheese Texture.
Journal of dairy science, 2006Co-Authors: Jose Benedito, Gonzalo Clemente, T. Conde, Antonio MuletAbstract:Abstract Manchego Cheese pieces were hit with an impact probe and the acoustic response was recorded, analyzed, and used to assess the textural characteristics of the Cheese pieces. The textural parameters measured by traditional instrumental methods increased during ripening, although the pattern of the increase was different for different batches. For the 2 acoustic impact probes used in this study, a change in the frequency spectrum took place as Cheese matured, increasing higher frequencies and the energy content. Multiple linear regression (MLR) and partial least square regression (PLSR), considering the acoustical variables extracted from the spectrum, allowed for a good estimation of Cheese Texture. The textural characteristics of the Cheese surface and in particular the maximum force in compression experiments (R 2 >0.937 for MLR and R 2 >0.852 for PLSR) were accurately predicted by the acoustic method; however, the Texture of the central layers of the Cheese are poorly assessed (R 2
Sally L Gras - One of the best experts on this subject based on the ideXlab platform.
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the effect of ph on the fat and protein within cream Cheese and their influence on textural and rheological properties
Food Chemistry, 2020Co-Authors: Lydia Ong, Adabelle X P Ong, Jitrapo Vongsvivu, Mark J Tobi, Sandra E Kentish, Sally L GrasAbstract:The effect of variation in acid gel pH during cream Cheese production was investigated. The gel microstructure was denser and Cheese Texture firmer, as the pH decreased from pH 5.0 to pH 4.3, despite the viscoelasticity of these gels remaining similar during heating. Protein hydration and secondary structure appeared to be key factors affecting both Cheese microstructure and properties. Proteins within the matrix appeared to swell at pH 5.0, leading to a larger corpuscular structure; greater β-turn structure was also observed by synchrotron-Fourier transform infrared (S-FTIR) microspectroscopy and the Cheese was softer. A decrease in pH led to a denser microstructure with increased aggregated β-sheet structure and a firmer Cheese. The higher whey protein loss at low pH likely contributed to increased Cheese hardness. In summary, controlling the pH of acid gel is important, as this parameter affects proteins in the Cheese, their secondary structure and the resulting cream Cheese.
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microstructure and composition of full fat cheddar Cheese made with ultrafiltered milk retentate
Foods, 2013Co-Authors: Lydia Ong, Sandra E Kentish, Raymond R Dagastine, Sally L GrasAbstract:Milk protein is often standardised prior to Cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar Cheese is not known. In this work, Cheddar Cheeses were made from Cheese-milk with or without LCUFR addition using a protein concentration of 3.7%–5.8% w/w. The fat lost to sweet whey was higher in Cheese made from Cheese-milk without LCUFR or from Cheese-milk with 5.8% w/w protein. At 5.8% w/w protein concentration, the porosity of the gel increased significantly and the fat globules within the gel and curd tended to pool together, which possibly contributed to the higher fat loss in the sweet whey. The microstructure of Cheese from Cheese-milk with a higher protein concentration was more compact, consistent with the increased hardness, although the cohesiveness was lower. These results highlight the potential use of LCUFR for the standardization of protein concentration in Cheese-milk to 4%–5% w/w (equivalent to a casein to total protein ratio of 77%–79% w/w) to increase yield. Beyond this concentration, significant changes in the gel microstructure, Cheese Texture and fat loss were observed.
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microstructure of milk gel and Cheese curd observed using cryo scanning electron microscopy and confocal microscopy
Lwt - Food Science and Technology, 2011Co-Authors: Lydia Ong, Sandra E Kentish, Raymond R Dagastine, Sally L GrasAbstract:Cryo scanning electron microscopy (cryo SEM) and confocal laser scanning microscopy (CLSM) were used to visualise changes in the microstructure of milk, rennet-induced gel and curd during the manufacture of Cheddar Cheese. Our results show that cryo preservation did not alter the microstructure of the sample when it was fixed by rapid freezing in slush liquid nitrogen due to the formation of amorphous ice. Artefacts such as the formation of ice crystals could be observed in samples when immersed directly into liquid nitrogen (−196 °C) at atmospheric pressure. These ice crystals changed the shape of sample pores increasing their size to >20 μm. The etching time, thickness of gold coating, accelerating voltage and type of detector used for cryo SEM observation were varied in order to minimise the formation of such artefacts and optimise conditions for imaging. Chains and clusters of casein micelles and fat globules were best observed in the gel and the cooked curd when the samples were freeze fractured and etched for 30 min, coated with a mixture of gold and palladium alloy approximately 6 nm thick at −140 °C and observed using a backscattered electron detector at 15 kV. The structure of the gel, curd and Cheese was also observed using CLSM. Spherical fat globules were mostly present in the serum pores of the gel prepared from unhomogenised milk but were found embedded in the aggregated chains of the casein network within the gel prepared from homogenised milk when observed using CLSM. The porosity measurements obtained using cryo SEM were similar to those obtained using CLSM. These two complementary techniques can potentially be used to assist studies for the control of Cheese Texture and functionality.
E. Allen Foegeding - One of the best experts on this subject based on the ideXlab platform.
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modeling the rheological properties of cheddar Cheese with different fat contents at various temperatures
Journal of Texture Studies, 2011Co-Authors: Xin Yang, Neal Robert Rogers, Tristan K Berry, E. Allen FoegedingAbstract:Cheddar Cheese consists of a gel phase with imbedded fat particles and can be represented as a particle-filled gel. The storage modulus (G′) of Cheddar Cheese containing different fat contents was fitted to 12 theoretical models for particle-filled gels. Models that included the G′ of fat particles and their interactions best described Cheese G′. The estimated G′ of fat particle (Gf′) was larger than that of gel matrix (Gm′) at 10, 15 and 20C, corresponding to a reinforcing effect of fat on Cheese G′. However, Gf′ decreased at a faster rate than Gm′ with increasing temperature, resulting in a weakening effect at 25C. Cheese rheological properties were dominated by the solid fat phase at 10 and 15C and showed no significant change with aging. In contrast, Cheese G′ at 20 and 25C decreased after aging Cheeses for 12 weeks, corresponding to decreases of Gm′ as a result of changes in the protein network. PRACTICAL APPLICATIONS Fat is critical to Cheese Texture. The rheological properties of Cheeses depend on the two phases: fat particles and protein gel matrix. However, limited works have been done to quantitatively evaluate the contributions from the two phases. In this article, the rheological properties of Cheddar Cheese containing a range of fat content were fitted to 12 mathematical models for particle-filled gels. The advantages and limitations of these theoretical models were compared. This study extended the application of the mathematical models in Cheddar Cheese, showing a quantitative evaluation on the role of fat in Cheese rheology. This provides quantitative information for developing fat substitutes to function as fat particles in Cheese Texture.
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the effect of aging on low fat reduced fat and full fat cheddar Cheese Texture
Journal of Dairy Science, 2009Co-Authors: N R Rogers, Christopher R. Daubert, M A Drake, Donald J Mcmahon, Tyler Bletsch, E. Allen FoegedingAbstract:This study investigated the effects of aging and fat content on the Texture of Cheddar Cheese, both mechanical and sensory aspects, over a 9-mo aging period. Cheeses of 6, 16, and 33% fat were tested at 0.5, 3, 6, and 9 mo of aging. Cheeses were evaluated by a trained sensory panel using an established Texture lexicon as well as instrumental methods, which were used to probe Cheese structure. Sensory analysis showed that low-fat Cheeses were differentiated from full-fat Cheeses by being more springy and firm and this difference widened as the Cheeses aged. In addition, full-fat Cheeses broke down more during chewing than the lower fat Cheeses and the degree of breakdown increased with aging. Mechanical properties were divided by magnitude of deformation during the test and separated into 3 ranges: the linear viscoelastic region, the nonlinear region, and fracture point. These regions represent a stress/strain response from low to high magnitude, respectively. Strong relationships between sensory terms and rheological properties determined in the linear (maximum compliance) and nonlinear (critical stress and strain and a nonlinear shape factor) regions were revealed. Some correlations were seen with fracture values, but these were not as high as terms related to the nonlinear region of the Cheeses. The correlations pointed to strain-weakening behavior being the critical mechanical property. This was associated with higher fat content Cheeses breaking down more as strain increased up to fracture. Increased strain weakening associated with an increase in fat content was attributed to fat producing weak points in the protein network, which became initiation sites for fracture within the structure. This suggests that fat replacers need to serve this functional role.
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relationships among rheological and sensorial properties of young Cheeses
Journal of Dairy Science, 2003Co-Authors: J. A. Brown, Christopher R. Daubert, E. Allen Foegeding, M A Drake, Marcia L GumpertzAbstract:This study investigated the sensory and rheological properties of young Cheeses in order to better understand perceived Cheese Texture. Mozzarella and Monterey Jacks were tested at 4, 10, 17, and 38 d of age; process Cheese was tested at 4 d. Rheological methods were used to determine the linear and nonlinear viscoelastic and fracture properties. A trained sensory panel developed a descriptive language and reference scales to evaluate Cheese Texture. All methods differentiated the Cheeses by variety. Principal component analysis of sensory Texture revealed that three principal components explained 96.1% of the total variation in the Cheeses. The perception of firmness decreased as the Cheeses aged, whereas the perception of springiness increased. Principal component analysis of the rheological parameters (three principal components: 87.9% of the variance) showed that the Cheeses' solid-like response (storage modulus and fracture modulus) decreased during aging, while phase angle, maximum compliance, and retardation time increased. Analysis of the instrumental and sensory parameters (three principal components: 82.1% of the variance) revealed groupings of parameters according to Cheese rigidity, resiliency, and chewdown Texture. Rheological properties were highly associated with rigidity and resiliency, but less so with chewdown Texture.
Antonio Mulet - One of the best experts on this subject based on the ideXlab platform.
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Manchego Cheese Texture evaluation by ultrasonics and surface probes
International Dairy Journal, 2006Co-Authors: Jose Benedito, S. Simal, Gonzalo Clemente, Antonio MuletAbstract:Abstract In this work, the use of ultrasonics and surface tests for Cheese quality evaluation was studied. Manchego Cheese pieces matured from 29 to 296 d were used. The internal and external Texture of Manchego Cheese determined from uniaxial compression, puncture test and surface probes, increased during maturation. Ultrasonic waves were highly scattered in Manchego Cheese due to porosity. Ultrasonic velocity decreased linearly with temperature, the temperature coefficient ranging from −5.72 to −3.28 m s−1 °C−1. Velocity related well to textural parameters such as compression work and hardness ( R 2 = 0.843 and 0.826, respectively). The experiments carried out with surface probes attached to a Texture analyzer showed a good relationship between internal and external textural parameters. These results show the feasibility of using ultrasonics and surface probes for quality control purposes, to assess Texture and the maturation degree measured as days of storage in the curing chambers.
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Use of the acoustic impulse-response technique for the nondestructive assessment of Manchego Cheese Texture.
Journal of dairy science, 2006Co-Authors: Jose Benedito, Gonzalo Clemente, T. Conde, Antonio MuletAbstract:Abstract Manchego Cheese pieces were hit with an impact probe and the acoustic response was recorded, analyzed, and used to assess the textural characteristics of the Cheese pieces. The textural parameters measured by traditional instrumental methods increased during ripening, although the pattern of the increase was different for different batches. For the 2 acoustic impact probes used in this study, a change in the frequency spectrum took place as Cheese matured, increasing higher frequencies and the energy content. Multiple linear regression (MLR) and partial least square regression (PLSR), considering the acoustical variables extracted from the spectrum, allowed for a good estimation of Cheese Texture. The textural characteristics of the Cheese surface and in particular the maximum force in compression experiments (R 2 >0.937 for MLR and R 2 >0.852 for PLSR) were accurately predicted by the acoustic method; however, the Texture of the central layers of the Cheese are poorly assessed (R 2
Mary Anne Drake - One of the best experts on this subject based on the ideXlab platform.
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A new method for the production of low-fat Cheddar Cheese.
Journal of dairy science, 2013Co-Authors: Irma Amelia, Brandon Nelson, Mary Anne Drake, David M. BarbanoAbstract:Our objective was to develop an alternative process to produce low-fat Cheddar Cheese (LFCC) by combining reduced-fat Cheddar Cheese (RFCC) made by a fat-removal process with micellar casein concentrate (MCC) to try to achieve the Texture and flavor characteristics of full-fat Cheddar Cheese (FFCC). The production of LFCC was replicated 3 times. The MCC was produced by ultrafiltration of skim milk, followed by 3 stages of microfiltration, and the final MCC was spray dried. The LFCC was formulated to achieve 6% fat, 28% protein, and 1.2% salt by a combination of RFCC, MCC powder, salt, and water. The 6% fat target was selected to comply with the FDA standard for a low-fat label claim. The pH of the LFCC mixture was adjusted to 5.3 by lactic acid. Rennet was added to the LFCC mixture, followed by pressing and packaging. Chemical and sensory data were analyzed by ANOVA using the Proc GLM of SAS to determine if any differences in chemical composition and sensory properties were present among different Cheeses. Descriptive sensory scores were used to construct a principal component analysis biplot to visualize flavor profile differences among Cheeses. The LFCC had 83% less fat, 32% less sodium, and higher protein and moisture content than FFCC. When the Cheese Texture was evaluated in the context of a filled-gel model consisting of matrix and filler (100% minus percentage of matrix) the LFCC had lower filler volume than FFCC, yet the LFCC had a softer Texture than FFCC. The LFCC contained some of the original FFCC Cheese matrix that had been disrupted by the fat-removal process, and this original FFCC matrix was embedded in the new LFCC matrix formed by the action of rennet on casein from the continuous phase of hydrated MCC. Thus, the Texture of the LFCC was desirable and was softer than the FFCC it was made from, whereas commercial RFCC (50 and 75% fat reduction) were firmer than the FFCC. The sulfur flavor in LFCC was closer to FFCC than commercial RFCC. The LFCC had bitter and grape-tortilla off-flavors that came from the dried MCC ingredient. The commercial RFCC and LFCC made in this study were missing the typical aged Cheddar character (catty, nutty, fruity, brothy, milk fat flavors) found in aged FFCC. Future work to improve the flavor of LFCC made by the process described in this study should include the addition of a flavoring ingredient (e.g., enzyme-modified Cheese) to enhance the aged Cheddar flavors and mask undesirable flavors.
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Texture properties of gouda Cheese
Journal of Sensory Studies, 2007Co-Authors: M.d. Yates, Mary Anne DrakeAbstract:ABSTRACT The role of age and fat content on the sensory Texture properties of Gouda Cheeses was investigated. Twenty-one Gouda Cheeses were collected from domestic and international sources. The Cheese samples represented a range of typical ages and fat contents (3 months to 5 years; 12.2–33.9% fat). A descriptive sensory analysis of Texture was conducted using an established Cheese Texture language. Representative Cheese samples were selected for consumer acceptance testing. Two consumer tests (n = 90 consumers each day) were conducted to evaluate the effect of age and fat content on acceptance and consumer perception of Texture. Results were analyzed by analysis of variance with means separation. Internal preference mapping was also applied to consumer data. Descriptive panelists documented specific differences in Texture attributes with Cheese age and fat content (P < 0.05). Consumers also documented differences in color, flavor, Texture and overall liking of Cheese samples based on age and fat content. A wide variability in color and flavor liking was documented. In contrast, most consumers preferred a smooth, cohesive Texture in Gouda Cheeses while fracturability, firmness and springiness contributed to a decrease in Texture liking and were negatively associated with liking, regardless of flavor. Flavor is a key driver for consumer acceptance of Gouda Cheeses. However, there is an ideal or optimum Texture concept, and deviation from the expected or desired Texture negatively impacts overall liking. PRACTICAL APPLICATIONS This study demonstrates the impact of age and fat removal on Texture characteristics of Gouda Cheese. Consumer perception of these attributes is also addressed. In the case of Gouda Cheeses, the ideal Texture of Gouda Cheese is described by American consumers as “smooth” and “creamy.” These terms correspond to mild or young Cheeses that display trained panel Texture attributes of cohesiveness, breakdown, smoothness of mass and smoothness of mouth coating.