Project
Microstructure and functional properties of processed cheese
ProCheese: Understanding the fundamental mechanisms affecting the microstructure and functional properties of processed cheese.
Processed cheese is a stable oil-in water emulsion obtained by blending natural cheese of varying age and physiochemical properties with the aid of heat, shearing and emulsifying salts into a smooth homogenous mass (Ye & Hewitt, 2009). The quality, textural and functional properties of processed cheese/analogues is to a large extent determined by the composition and maturity of natural cheese, the quantity and type of emulsifying salts added (McIntyre et al., 2017). Owing to these factors responsible for final product quality, the processed cheese systems are quite complicated and the underlying mechanisms leading to their final properties are not fully understood yet. Thus, the control of final quality attributes still depends majorly on the experience of operators. All together there is a clear need to understand the fundamental mechanisms involved in the formation of processed cheese matrix and how different compositional and processing factors influence its functional and microstructural properties.
Aim
Aim The present project aims to provide the fundamental knowledge required to understand the effects of composition, salt equilibria and/or processing conditions on the microstructure, rheological and functional properties of para-casein matrices and processed cheese.
Approach
Model para-casein matrices will be prepared using different casein and whey protein sources, and the effect of casein concentration, ionic composition, temperature, pH and water availability on protein solubilisation and salt equilibria will be studied. The impact of the different factors on the functional and microstructural properties will be studied, with an emphasis on the balance of minerals, protein interactions, water mobility and rheological properties of the processed cheese samples.
References
1. Ye, A., & Hewitt, S. (2009). Phase structures impact the rheological properties of rennet-casein based imitation cheese containing starch. Food Hydrocolloids, 23(3), 867-873.
2. McIntyre, I., O'Sullivan, M., & O'Riordan, D. (2017). Manipulating calcium level provides a new approach for the manufacture of casein-based food structures with different functionalities. International Dairy Journal, 70, 18-25.
Aim
Aim The present project aims to provide the fundamental knowledge required to understand the effects of composition, salt equilibria and/or processing conditions on the microstructure, rheological and functional properties of para-casein matrices and processed cheese.
Approach
Model para-casein matrices will be prepared using different casein and whey protein sources, and the effect of casein concentration, ionic composition, temperature, pH and water availability on protein solubilisation and salt equilibria will be studied. The impact of the different factors on the functional and microstructural properties will be studied, with an emphasis on the balance of minerals, protein interactions, water mobility and rheological properties of the processed cheese samples.
References
1. Ye, A., & Hewitt, S. (2009). Phase structures impact the rheological properties of rennet-casein based imitation cheese containing starch. Food Hydrocolloids, 23(3), 867-873.
2. McIntyre, I., O'Sullivan, M., & O'Riordan, D. (2017). Manipulating calcium level provides a new approach for the manufacture of casein-based food structures with different functionalities. International Dairy Journal, 70, 18-25.