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- Title
Effect of homogenisation of cheese milk and high‐shear mixing of the curd during cream cheese manufacture.
- Authors
Ningtyas, Dian Widya; Bhandari, Bhesh; Bansal, Nidhi; Prakash, Sangeeta
- Abstract
The role of the homogenisation pressure of cheese milk (0, 25, 100 MPa) and high‐shear mixing of cheese curd at different speeds (750, 1500, and 3000 r.p.m.) and times (2 and 4 min) in improving the texture of medium‐fat cream cheese was investigated independently. Homogenisation resulted in small fat globules and firmer texture, while increasing speed and mixing times resulted in a decrease in curd particle size and an increase in the spreadability of the cheese. All curd samples from both the trials exhibited shear‐thinning behaviour. Unhomogenised milk and high‐shear mixing of the curd showed a low coefficient of friction (better lubrication property).
- Subjects
HOMOGENIZED milk; CHEESE analysis; CREAM cheese; DAIRY rheology; PARTICLE size distribution; CONFOCAL microscopy
- Publication
International Journal of Dairy Technology, 2018, Vol 71, Issue 2, p417
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12482