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Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese
- Wang, Fang, Tong, Qigen, Luo, Jie, Xu, Yiqing, Ren, Fazheng
- Journal of food science 2016 v.81 no.8 pp. E1949
- Colby cheese, casein, crosslinking, dry matter accumulation, hardness, iota-carrageenan, kappa carrageenan, lambda-carrageenan, low fat cheeses, nitrogen content, pH, protein content, ripening, storage modulus, texture, water binding capacity
- The effect of carrageenan (κ‐carrageenan, ι‐carrageenan, and λ‐carrageenan) on the physiochemical and functional properties of low‐fat Colby cheese during ripening was investigated. Protein, fat, and moisture contents; the soluble fractions of the total nitrogen at pH 4.6; protein and fat recovery; and the actual yield and dry matter yield (DM yield) were monitored. Hardness, springiness, and the storage modulus were also evaluated to assess the functional properties of the cheese. Moreover, the behavior of water in the samples was investigated to ascertain the underlying mechanisms. The results indicated that 0.15 g/kg κ‐carrageenan had no significant effect on the actual yield and DM yield, and physiochemical and functional properties of low‐fat Colby cheese. The protein content increased in the low‐fat cheese and low‐fat cheese containing κ‐carrageenan, and the moisture in the nonfat substance (MNFS) decreased in both samples, which contributed to the harder texture. The addition of 0.3 g/kg ι‐carrageenan and 0.3 g/kg λ‐carrageenan improved the textural and rheological properties of low‐fat cheese by 2 ways: one is increasing the content of bound and expressible moisture due to their high water absorption capacity and the other is interfering with casein crosslinking, thereby further increasing MNFS and the actual yield.