Graininess in fresh cheese as affected by post-processing: Influence of tempering and mechanical treatment

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• 作者：Christian Hahn ; Thomas Wachter ; Stefan N?bel ; Jochen Weiss ; Hermann Eibel ; J?rg Hinrichs
• 刊名：International Dairy Journal
• 出版年：2012
• 出版时间：September, 2012
• 年：2012
• 卷：26
• 期：1
• 页码：73-77
• 全文大小：630 K

文摘

Graininess is a common textural defect in cultured products. The aim was to determine a threshold for graininess in fresh cheese as influenced by post-processing and to study the effect of tempering and mechanical treatment on sensory and rheological properties. Tempering (38?¡ãC for 1-300?min) or tempering and shearing (38?¡ãC for 300?min, 375?L?h^?1, 300-3000?min^?1) with a rotor/stator-device increased and decreased the in-mouth graininess, respectively. In-mouth graininess correlated well with the particle size d_v (0.75) (R2?=?0.99). The determined threshold (d_v (0.75) ¡«40?¦Ìm) may be useful as parameter for smooth textures. Both d_v (0.75)_n and normalized to the sample tempered for 1?min increased identically during tempering. However, this was different during shearing possibly related to changed particle size distributions and particle properties after tempering and shearing, e.g., decreasing voluminosity. The results may enable manufacturers to produce smooth textures and to save raw material.