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Investigating the effect of high hyd...

Ozturk, Mustafa.

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Investigating the effect of high hydrostatic pressure processing on textural, rheological, and sensory properties of cheese.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Investigating the effect of high hydrostatic pressure processing on textural, rheological, and sensory properties of cheese./
作者:	Ozturk, Mustafa.
面頁冊數:	220 p.
附註:	Source: Dissertation Abstracts International, Volume: 76-01(E), Section: B.
Contained By:	Dissertation Abstracts International76-01B(E).
標題:	Food science. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3636153
ISBN:	9781321175738

Investigating the effect of high hydrostatic pressure processing on textural, rheological, and sensory properties of cheese.
Ozturk, Mustafa.

Investigating the effect of high hydrostatic pressure processing on textural, rheological, and sensory properties of cheese. - 220 p.

Source: Dissertation Abstracts International, Volume: 76-01(E), Section: B.

Thesis (Ph.D.)--The University of Wisconsin - Madison, 2014.

This item must not be sold to any third party vendors.

Reducing the fat and salt (NaCl) content of cheese commonly causes quality defects in texture and flavor, primarily as a result of changes in microbial and enzymatic activity, and altered protein structure and interactions. High pressure processing has the potential to modify the protein network and control the microbial and enzymatic activity in cheese, which could improve the quality of reduced fat/salt cheeses. The main objective of this study was to understand how certain HHP conditions impacted flavor development, functionality, and shelf-life stability of the reduced fat and reduced sodium cheese. The impact of the magnitude of HHP (pressure), holding time during HHP, time of HHP application (after cheese manufacture) were investigated on reduced fat, and reduced salt cheeses by monitoring changes in the rheological, textural, microbial, microstructural and sensory properties. Cheese functionality during ripening was assessed using texture profile analysis (TPA) and dynamic low-amplitude oscillatory rheology. Quantitative descriptive analysis was conducted with at least 9 trained panelists to evaluate texture and flavor attributes using a 15 point scale. Softening of cheese structure, decrease in crossover temperature (loss tangent = 1) and increase in maximum loss tangent were observed with HHP treatment. Pressures ≥ 225 MPa decreased the microbial activity and increased cheese pH. Cheese proteolysis and the level of insoluble calcium (INSOL Ca) phosphate was unaffected by HHP treatment ≤ 500 MPa, while pressures ≥ 500 MPa decreased proteolysis and the level of INSOL Ca phosphate in cheese. HHP treatment ≥ 500 MPa decreased the formation of the key bitter peptide, Beta-casein (f1-189/192). HHP treatment at 600 MPa successfully maintained the unmelted (e.g., shredability, hardness) and melted (e.g., chewiness, strand length/thickness) functional properties of low-moisture, part-skim Mozzarella cheese and extended the shelf-life from 4-6 wk to 20 wk. Application of HHP treatment shortly after manufacture resulted in greater changes in cheese texture and rheology compared to HHP treatment after a few weeks of ripening.

ISBN: 9781321175738Subjects--Topical Terms:

3173303
Food science.

Investigating the effect of high hydrostatic pressure processing on textural, rheological, and sensory properties of cheese.
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520 $a Reducing the fat and salt (NaCl) content of cheese commonly causes quality defects in texture and flavor, primarily as a result of changes in microbial and enzymatic activity, and altered protein structure and interactions. High pressure processing has the potential to modify the protein network and control the microbial and enzymatic activity in cheese, which could improve the quality of reduced fat/salt cheeses. The main objective of this study was to understand how certain HHP conditions impacted flavor development, functionality, and shelf-life stability of the reduced fat and reduced sodium cheese. The impact of the magnitude of HHP (pressure), holding time during HHP, time of HHP application (after cheese manufacture) were investigated on reduced fat, and reduced salt cheeses by monitoring changes in the rheological, textural, microbial, microstructural and sensory properties. Cheese functionality during ripening was assessed using texture profile analysis (TPA) and dynamic low-amplitude oscillatory rheology. Quantitative descriptive analysis was conducted with at least 9 trained panelists to evaluate texture and flavor attributes using a 15 point scale. Softening of cheese structure, decrease in crossover temperature (loss tangent = 1) and increase in maximum loss tangent were observed with HHP treatment. Pressures ≥ 225 MPa decreased the microbial activity and increased cheese pH. Cheese proteolysis and the level of insoluble calcium (INSOL Ca) phosphate was unaffected by HHP treatment ≤ 500 MPa, while pressures ≥ 500 MPa decreased proteolysis and the level of INSOL Ca phosphate in cheese. HHP treatment ≥ 500 MPa decreased the formation of the key bitter peptide, Beta-casein (f1-189/192). HHP treatment at 600 MPa successfully maintained the unmelted (e.g., shredability, hardness) and melted (e.g., chewiness, strand length/thickness) functional properties of low-moisture, part-skim Mozzarella cheese and extended the shelf-life from 4-6 wk to 20 wk. Application of HHP treatment shortly after manufacture resulted in greater changes in cheese texture and rheology compared to HHP treatment after a few weeks of ripening.
520 $a In conclusion, post-manufacture HHP treatment of cheese could help in controlling cheese texture, physical characteristics, microflora, and sensory properties, as well as extended shelf-life.
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