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Physicochemical and Textural Properties of Imitation Fresh Kashar Cheeses Prepared from Casein, Caseinates and Soy Protein (in English)

Year 2011, Volume: 36 Issue: 1, 17 - 24, 01.02.2011

Abstract

Four batches of filled type processed and two batches of analogous fresh kashar cheeses were produced. For the filled type, rennet casein, sodium caseinate, calcium caseinate and soy protein isolate were added to the sliced elastic cheese curd so that the percentage of each was 5% in total molten mass (CRC, CSC, CCC, CSOY, respectively). The first batch of imitation cheeses was prepared using rennet casein, soy protein isolate, hydrogenated cottonseed oil, NaCl, carrageenan, water, emulsifier (R1) and the other was prepared with sodium caseinate, modified starch, hydrogenated cottonseed oil, water and emulsifier (R2). Natural fresh kashar obtained from a local dairy plant was used as a control. The cheese samples were analysed for physicochemical, textural and melting characteristics. All the imitation groups had lower dry matter (P<0.01) and protein (P<0.01), but higher fat in dry matter (P<0.01) content than the control. The rennet casein filled group and the R2 batch gave the best results among the imitation cheese groups with respect to textural and melting properties.

References

  • Mullivihill DM, McCarthy A. 1993. Relationships be
  • tween plasmin levels in rennet caseins and proteolytic
  • and rheological changes on storage of cheese analogues
  • made from these caseins. J Dairy Res, 60: 431-438.
  • Bachmann HP. 2001. Cheese analogues: a rewiev. lnt
  • Dairy J,11: 505-515.
  • Berger W, Klostermeyer H, Merkenich K, Uhl
  • mann G. 1993. Raw materials and added ingredients.
  • In: Processed Cheese Manufacture (Joha® Guide),H. Klostermeyer(chief ed.), BK Ladenburg,pp.94-97.
  • Renkema JMS, Lakemond CMM, de Jongh HHJ, Gruppen H, van Vliet T. 2000. The effect of pH on heat denaturation and gel forming properties of soy proteins. J Biotechnol, 79: 223-230.
  • Cavalier-Salou S, Chephtel JC. 1991. Emulsfying salts influence on characteristics of cheese analogs from cal- cium caseinate. J Food Sci, 56 (6): 1542-1548.
  • Graf T. 1981. The economics of imitation cheese. Marschall Italian and Speciality Cheese Seminars, 15- 18 September Wisconsin, USA, 55-65.
  • Balkir P, Metin M. 2004. Imitation cheeses. Interna- tional Dairy Symposium Proceedings: Recent Develop- ments in Dairy Science and Technology, 24-28 May, Is- parta, Turkey, 91-95.
  • Ahmad, K, Abdulah, A., Ayob, M.K. 2001. Potential of palm blend in the formulation of Mozzarella analogue, Malaysian Palm Oil Board, Palm Oil Developments, 35:1-7.
  • AOAC. 1990. Official Methods of Analysis. 15th Edi- tion. Vol.2. Association of Official Analytical Chemists, Food Composition; Additives, Natural Contaminants, USA.
  • FIL-IDF. 1982. 4A: Cheese and processed cheese- Determination of the total solids content-Reference Method.
  • Anon. 1978. Peynirde Yağ Miktarı (Van-Gulik) Tayi- ni. TS 3046, Türk Standartları Enstitüsü, Ankara.
  • Anon. 1989. Beyaz Peynir Standardı. TS 591, Türk Standartları Enstitüsü, Ankara.
  • AOAC. 1995. Official Methods of Analysis. 16th Edi- tion. Vol.2. Association of Official Analytical Chemists, Food Composition; Additives, Natural Contaminants, USA.
  • Stevens A, Shah NP. 2002. Textural and melting properties of Mozzarella cheese made with fat replacers. Milchwissenschaft, 57(7): 387-390.
  • Olson NF, Price WV. 1958. A melting test for pasteur- ized process cheese spreads. J Dairy Sci, 41: 999-1000.
  • Savello PO, Ernstrom CA, Kalab M. 1989. Micro- structure and meltability of model process cheese made with rennet and acid casein. J Dairy Sci, 72: 1-11.
  • Kosikowski FV(ed). 1982. Cheese and Fermented Milk Foods, 2nd Edition, Broohtondale, NEW YORK, 711 p.
  • Park J, Rosenau, JR, Peleg M. 1984. Comparison of four procedures of cheese meltability evaluation, J Food Sci, 49: 1158-1162.
  • Wang HH, Sun DW. 2002. Correlation between cheese meltability determined with a computer vision method and with Arnott and Schreiber tests. J Food Sci, 67(2): 745-749.
  • O’Malley AM, Mullivihill DM, Singh TK. 2000. Pro
  • teolysis in rennet casein-based cheese analogues. Int
  • Dairy J, 10: 743-753.
  • Marshall RJ. 1990. Composition, structure, rheologi
  • cal properties and sensory texture of processed cheese
  • analogues. J Sci Food and Agric, 50: 237-252.
  • Lobato-Calleros C, Vernon-Carter EJ, Guerrero-Le
  • garretta I, Soriano-Santos J, Escalona-Beundia H. 1997.
  • Use of fat blends in cheese analogs: Influence on sensory
  • and instrumental textural characteristics. J Texture Stud- ies, 28: 619-632.
  • Mounsey JS, O’Riordan ED.1999. Empirical and dy
  • namic rheological data correlation to characterize melt
  • characteristics of imitation cheese. J Food Sci, 64 (4): 701-703.
  • Dimitreli G, Thomareis AS. 2007. Texture evaluation
  • of block-type processed cheese as a function of chemi
  • cal composition and in relation to is apparent viscosity. J
  • Food Eng, 79 (4): 1364-1373.
  • El-Nour A, Scheurer GJ, Omar M, Buchheim W, 1996, Physicochemical and rheological properties of block-type processed cheese analogue made from ren- net casein and total milk protein. Milchwissenschaft, 51(12): 684-687.
  • Lee YH, Marshall RT. 1981. Microstructure and tex- ture of process cheese, milk curds and caseinate curds containing native and boiled soy proteins. J Dairy Sci, 64: 2311-2317.
  • Kindstedt PS, Guo MR. 1997. Recent developments in the science and technology of pizza cheese. The Aust. J Dairy Technol, 52: 41-43.
  • Udayarajan CT, Lucey JA, Horne DS. 2005. Use of Fourier Transform mechanical spectroscopy so study the melting behaviour of cheese. J Texture Studies, 36: 489-515.
  • Rowney MK, Roupas P, Hickey MW, Everett MW. 2004. Salt-induced structural changes in 1 day old Moz- zarella cheese and the impact upon free oil formation. Int Dairy J, 14: 809-816.

Kazein, Kazeinat ve Soya Proteini ile Hazırlanan Taklit Taze Kaşar Peynirlerinin Fizikokimyasal ve Tekstürel Özellikleri (İngilizce)

Year 2011, Volume: 36 Issue: 1, 17 - 24, 01.02.2011

Abstract

Bu çalışmada, dört farklı tipte hileli ve iki tipte taklit taze kaşar peyniri üretilmiştir. Hileli taze kaşar üre­timlerinde elastik telemeye, her birinin erimiş kitledeki oranı %5 olacak şekilde rennet kazein, sodium kazeinat, kalsiyum kazeinat ve soya proteini izolatı katılmıştır (sırasıyla CRC, CSC, CCC, CSOY). Birinci parti taklit peynirlerin (R1) üretiminde rennet kazein, soya proteini izolatı, hidrojene pamuk yağı, NaCl, carrageenan, emülgatör, ikinci parti taklit peynirlerin (R2) üretiminde ise NaCl, modifiye nişasta, hidrojene pamuk yağı, su ve emülgatör kullanılmıştır. Kontrol amacıyla yerel bir süt işletmesinden taze kaşar pey­nirleri temin edilmiştir. Tüm peynir örneklerinde fizikokimyasal analizler, tekstür profil analizleri ve erime analizleri yapılmıştır. Taklit taze kaşar gruplarının kontrol ile karşılaştırıldığında, kurumadde (P<0.01) ve protein (P<0.01) içeriğinin daha düşük, kurumadde yağ içeriğinin ise daha yüksek olduğu görülmüştür (P<0.01). Tekstürel özellikler ve eriyebilirlik açısından en iyi sonuçlar rennet kazein içeren grup ve R2 grup­larında elde edilmiştir.

References

  • Mullivihill DM, McCarthy A. 1993. Relationships be
  • tween plasmin levels in rennet caseins and proteolytic
  • and rheological changes on storage of cheese analogues
  • made from these caseins. J Dairy Res, 60: 431-438.
  • Bachmann HP. 2001. Cheese analogues: a rewiev. lnt
  • Dairy J,11: 505-515.
  • Berger W, Klostermeyer H, Merkenich K, Uhl
  • mann G. 1993. Raw materials and added ingredients.
  • In: Processed Cheese Manufacture (Joha® Guide),H. Klostermeyer(chief ed.), BK Ladenburg,pp.94-97.
  • Renkema JMS, Lakemond CMM, de Jongh HHJ, Gruppen H, van Vliet T. 2000. The effect of pH on heat denaturation and gel forming properties of soy proteins. J Biotechnol, 79: 223-230.
  • Cavalier-Salou S, Chephtel JC. 1991. Emulsfying salts influence on characteristics of cheese analogs from cal- cium caseinate. J Food Sci, 56 (6): 1542-1548.
  • Graf T. 1981. The economics of imitation cheese. Marschall Italian and Speciality Cheese Seminars, 15- 18 September Wisconsin, USA, 55-65.
  • Balkir P, Metin M. 2004. Imitation cheeses. Interna- tional Dairy Symposium Proceedings: Recent Develop- ments in Dairy Science and Technology, 24-28 May, Is- parta, Turkey, 91-95.
  • Ahmad, K, Abdulah, A., Ayob, M.K. 2001. Potential of palm blend in the formulation of Mozzarella analogue, Malaysian Palm Oil Board, Palm Oil Developments, 35:1-7.
  • AOAC. 1990. Official Methods of Analysis. 15th Edi- tion. Vol.2. Association of Official Analytical Chemists, Food Composition; Additives, Natural Contaminants, USA.
  • FIL-IDF. 1982. 4A: Cheese and processed cheese- Determination of the total solids content-Reference Method.
  • Anon. 1978. Peynirde Yağ Miktarı (Van-Gulik) Tayi- ni. TS 3046, Türk Standartları Enstitüsü, Ankara.
  • Anon. 1989. Beyaz Peynir Standardı. TS 591, Türk Standartları Enstitüsü, Ankara.
  • AOAC. 1995. Official Methods of Analysis. 16th Edi- tion. Vol.2. Association of Official Analytical Chemists, Food Composition; Additives, Natural Contaminants, USA.
  • Stevens A, Shah NP. 2002. Textural and melting properties of Mozzarella cheese made with fat replacers. Milchwissenschaft, 57(7): 387-390.
  • Olson NF, Price WV. 1958. A melting test for pasteur- ized process cheese spreads. J Dairy Sci, 41: 999-1000.
  • Savello PO, Ernstrom CA, Kalab M. 1989. Micro- structure and meltability of model process cheese made with rennet and acid casein. J Dairy Sci, 72: 1-11.
  • Kosikowski FV(ed). 1982. Cheese and Fermented Milk Foods, 2nd Edition, Broohtondale, NEW YORK, 711 p.
  • Park J, Rosenau, JR, Peleg M. 1984. Comparison of four procedures of cheese meltability evaluation, J Food Sci, 49: 1158-1162.
  • Wang HH, Sun DW. 2002. Correlation between cheese meltability determined with a computer vision method and with Arnott and Schreiber tests. J Food Sci, 67(2): 745-749.
  • O’Malley AM, Mullivihill DM, Singh TK. 2000. Pro
  • teolysis in rennet casein-based cheese analogues. Int
  • Dairy J, 10: 743-753.
  • Marshall RJ. 1990. Composition, structure, rheologi
  • cal properties and sensory texture of processed cheese
  • analogues. J Sci Food and Agric, 50: 237-252.
  • Lobato-Calleros C, Vernon-Carter EJ, Guerrero-Le
  • garretta I, Soriano-Santos J, Escalona-Beundia H. 1997.
  • Use of fat blends in cheese analogs: Influence on sensory
  • and instrumental textural characteristics. J Texture Stud- ies, 28: 619-632.
  • Mounsey JS, O’Riordan ED.1999. Empirical and dy
  • namic rheological data correlation to characterize melt
  • characteristics of imitation cheese. J Food Sci, 64 (4): 701-703.
  • Dimitreli G, Thomareis AS. 2007. Texture evaluation
  • of block-type processed cheese as a function of chemi
  • cal composition and in relation to is apparent viscosity. J
  • Food Eng, 79 (4): 1364-1373.
  • El-Nour A, Scheurer GJ, Omar M, Buchheim W, 1996, Physicochemical and rheological properties of block-type processed cheese analogue made from ren- net casein and total milk protein. Milchwissenschaft, 51(12): 684-687.
  • Lee YH, Marshall RT. 1981. Microstructure and tex- ture of process cheese, milk curds and caseinate curds containing native and boiled soy proteins. J Dairy Sci, 64: 2311-2317.
  • Kindstedt PS, Guo MR. 1997. Recent developments in the science and technology of pizza cheese. The Aust. J Dairy Technol, 52: 41-43.
  • Udayarajan CT, Lucey JA, Horne DS. 2005. Use of Fourier Transform mechanical spectroscopy so study the melting behaviour of cheese. J Texture Studies, 36: 489-515.
  • Rowney MK, Roupas P, Hickey MW, Everett MW. 2004. Salt-induced structural changes in 1 day old Moz- zarella cheese and the impact upon free oil formation. Int Dairy J, 14: 809-816.
There are 47 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Pınar Balkır This is me

Mustafa Metin This is me

Publication Date February 1, 2011
Published in Issue Year 2011 Volume: 36 Issue: 1

Cite

APA Balkır, P. ., & Metin, M. . (2011). Kazein, Kazeinat ve Soya Proteini ile Hazırlanan Taklit Taze Kaşar Peynirlerinin Fizikokimyasal ve Tekstürel Özellikleri (İngilizce). Gıda, 36(1), 17-24.
AMA Balkır P, Metin M. Kazein, Kazeinat ve Soya Proteini ile Hazırlanan Taklit Taze Kaşar Peynirlerinin Fizikokimyasal ve Tekstürel Özellikleri (İngilizce). The Journal of Food. February 2011;36(1):17-24.
Chicago Balkır, Pınar, and Mustafa Metin. “Kazein, Kazeinat Ve Soya Proteini Ile Hazırlanan Taklit Taze Kaşar Peynirlerinin Fizikokimyasal Ve Tekstürel Özellikleri (İngilizce)”. Gıda 36, no. 1 (February 2011): 17-24.
EndNote Balkır P, Metin M (February 1, 2011) Kazein, Kazeinat ve Soya Proteini ile Hazırlanan Taklit Taze Kaşar Peynirlerinin Fizikokimyasal ve Tekstürel Özellikleri (İngilizce). Gıda 36 1 17–24.
IEEE P. . Balkır and M. . Metin, “Kazein, Kazeinat ve Soya Proteini ile Hazırlanan Taklit Taze Kaşar Peynirlerinin Fizikokimyasal ve Tekstürel Özellikleri (İngilizce)”, The Journal of Food, vol. 36, no. 1, pp. 17–24, 2011.
ISNAD Balkır, Pınar - Metin, Mustafa. “Kazein, Kazeinat Ve Soya Proteini Ile Hazırlanan Taklit Taze Kaşar Peynirlerinin Fizikokimyasal Ve Tekstürel Özellikleri (İngilizce)”. Gıda 36/1 (February 2011), 17-24.
JAMA Balkır P, Metin M. Kazein, Kazeinat ve Soya Proteini ile Hazırlanan Taklit Taze Kaşar Peynirlerinin Fizikokimyasal ve Tekstürel Özellikleri (İngilizce). The Journal of Food. 2011;36:17–24.
MLA Balkır, Pınar and Mustafa Metin. “Kazein, Kazeinat Ve Soya Proteini Ile Hazırlanan Taklit Taze Kaşar Peynirlerinin Fizikokimyasal Ve Tekstürel Özellikleri (İngilizce)”. Gıda, vol. 36, no. 1, 2011, pp. 17-24.
Vancouver Balkır P, Metin M. Kazein, Kazeinat ve Soya Proteini ile Hazırlanan Taklit Taze Kaşar Peynirlerinin Fizikokimyasal ve Tekstürel Özellikleri (İngilizce). The Journal of Food. 2011;36(1):17-24.

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