Effect of Cheese Maturation on Physical Stability, Flow Properties and Microstructure of Oil-in-water Emulsions Stabilised with Cheese Powders
International dairy journal(2020)
摘要
Cheese powders contain high levels of functional caseins. We investigated the emulsifying properties of cheese powders produced from cheese of various maturation times: 16, 30 and 45 weeks and with addition of 2% sodium caseinate plus 2% buttermilk powder or only with buttermilk powder at 4%. The cheese powders were used to stabilise oil-in-water emulsions at a concentration of 1.5% on protein basis. All emulsions exhibited non-Newtonian shear-thinning behaviour. Emulsions prepared with cheese powders made from more ripened cheeses (30 and 45 weeks) showed significantly (p <= 0.05) higher consistency index. Cheese powder produced from 16 weeks old cheese showed a higher degree of stabilisation with a gradual increase in phase separation over time. However, instability occurred faster when using 30 and 45 week-old cheeses, but to a lower extent, indicating that cheese maturation affects the degree and the kinetics of destabilisation of oil-in-water emulsions. (C) 2019 Elsevier Ltd. All rights reserved.
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