Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant

Abstract We report on the properties of analogue cream cheeses prepared using glucono delta-lactone (GDL) acidulant, notably impact particular processing and formulation variables, (homogenisation pressure, coagulation pH temperature, stabiliser level) cheese physical, material microstructural properties. Protein–protein protein-fat interactions were seen to be primary structural contributors physical cheese. Cream microstructure its demonstrated well-defined correlations specific controllable elements within manufacturing process, showing significance in between parameters multivariable linear regression analysis ( P < 0.05). Summarising effect variables key properties, we observed that a progressive reduction fat particle size milk arising from increasing homogenisation pressures was increase total surface area could incorporated into curd during coagulation. The greater extent fat-fat fat-proteins provided reinforcing final cheese, with corresponding compressive fracture stress, shear storage modulus G′ ) loss G″ ). In terms other firmness also progressively through lowering 5.13 4.33. Increasing temperature 58 °C 78 similarly caused an firmness. Finally, levels added shown correlate Similar relation forced expressible serum separation. This model preparation method has useful system for relating food structure functional addition, it advantage being able rapidly screen many process because is faster than traditional cheesemaking. study showed adjustment either isolation or combination, manufacture can significantly influence textural product, thereby enabling attributes capable meeting different customer needs.