Abstract：
:The effect of variation in acid gel pH during cream cheese production was investigated. The gel microstructure was denser and cheese texture firmer, as the pH decreased from pH 5.0 to pH 4.3, despite the viscoelasticity of these gels remaining similar during heating. Protein hydration and secondary structure appeared to be key factors affecting both cheese microstructure and properties. Proteins within the matrix appeared to swell at pH 5.0, leading to a larger corpuscular structure; greater β-turn structure was also observed by synchrotron-Fourier transform infrared (S-FTIR) microspectroscopy and the cheese was softer. A decrease in pH led to a denser microstructure with increased aggregated β-sheet structure and a firmer cheese. The higher whey protein loss at low pH likely contributed to increased cheese hardness. In summary, controlling the pH of acid gel is important, as this parameter affects proteins in the cheese, their secondary structure and the resulting cream cheese.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ong L,Pax AP,Ong A,Vongsvivut J,Tobin MJ,Kentish SE,Gras SLdoi
10.1016/j.foodchem.2020.127327subject
Has Abstractpub_date
2020-12-01 00:00:00pages
127327eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31189-4journal_volume
332pub_type
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