Rheological properties of mozzarella cheese filled with dairy, egg, soy proteins, and gelatin

The Rheological behavior of mozzarella cheese filled with various proteins (whey protein, caseinate, egg white, soy protein isolate, gelatin) incorporated was determined by uniaxial compression at 10 degrees C and the effect of temperature (10 degrees C - 60 degrees C) by dynamic measurement. Mozzar...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science 1993-09, Vol.58 (5), p.1001-1004
Hauptverfasser:	Hsieh, Y.L, Yun, J.J, Anandha Rao, M
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cheese COLLOIDE COLOIDES dairy egg Food industries Food science FROMAGE Fundamental and applied biological sciences. Psychology gelatin HUEVOS Milk and cheese industries. Ice creams mozzarella cheese OEUF PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE PROTEINAS VEGETALES PROTEINE VEGETALE Proteins QUESO rheology SOJA soy proteins
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The Rheological behavior of mozzarella cheese filled with various proteins (whey protein, caseinate, egg white, soy protein isolate, gelatin) incorporated was determined by uniaxial compression at 10 degrees C and the effect of temperature (10 degrees C - 60 degrees C) by dynamic measurement. Mozzarella cheese with whey protein, caseinate, egg white, and soy protein isolate showed significant water retention during heating. Among the proteins, soy protein isolate induced the strongest gel network structure with mozzarella cheese. All proteins altered the viscoelastic properties of mozzarella cheese
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1993.tb06098.x