The effects on the sensory perception of texture, rheology and microstructure of processed cheese analogue made with different milk
protein bases, and substitution of milk fat by starch or microparticulate whey protein were studied. Differences in rheological
properties of the products were influenced by (a) t he duration of storage, (b) the cohesi¨eness character with respect to the lipid
content, and (c) the compression response and spreadability characteristics with respect to lipid, storage period andror base; the
latter two aspects peaked at 2 months and then dropped to their initial ¨alues. Scanning and transmission electron microscopy
re¨ealed differences in the microstructure of processed cheese analogues. Products made with anhydrous milk fat contained higher
concentrations of fat globules compared with analogues made with fat-substitutes. Electron-dense particles were e¨ident in all the
products, which could be undissol¨ed protein aggregates or fat-substitutes, and no correlations could be found between such images
and the rheological properties of processed cheese analogues. The porosity of the protein matrix was denser in processed cheese
analogues made with high-protein skimmed milk powder. |
