Microstructural and Melting Characteristics of Imitation Cheese Analog

모방치즈의 조직과 융점특성 연구

  • 송재철 (울산대학교 식품영양학과) ;
  • 박현정 (부산대학교 미생물학과)
  • Published : 1986.02.01

Abstract

The imitation processed cheese (IPC), formulated with delactosed non fat dry milk (DENFDM) only, showed the smallest melting area. Calcium caseinate sample showed the largest spread. Satistically protein source as a major ingredient for the IPC yielded significantly different melting areas. In a similar fashion, initial melting temperature was markedly and significantly influenced by protein source. In effect of addition of DENFDM on microstructure of IPC analog revealed that as the fraction of DENFDM was decreased, the network was much more uniform and the fat globules were also better dispersed compared to DENFDM cheese analog. Therefore the results of this study help predict that melting and microstructural characteristics are largely but not solely dependent on the protein source. The DENFDM has a potential beneficial effect as a partial replacement of caseinate in the formation of IPC to characteristic close to processed cheese.

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