Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts

Ipek Altay; Denise Felix Da Silva; Rodolphe Marie; Jens J. Sloth; Mohammad Amin Mohammadifar

doi:10.1016/j.idairyj.2023.105678

Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts

Ipek Altay, Denise Felix Da Silva, Rodolphe Marie, Jens J. Sloth, Mohammad Amin Mohammadifar^*

^*Corresponding author for this work

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Abstract

To eliminate emulsifying salts (ES) from cheese powder production, it is essential to understand destabilisation behaviour of cheese feeds without any additives. In this study, cheese feeds of two most used cheeses in cheese powder production were prepared in the absence of emulsifying salts. Colloidal stability of cheese feeds as well as the possible destabilisation causes linked to cheese properties were investigated. Both feeds showed a rapid destabilisation with different separation behaviour. Camembert feed showed better colloidal stability, which was associated with higher component recovery (e.g., fat, protein) and higher viscosity. The presence of colloidal calcium was associated with the poor stability of Cheddar feed, while extensive proteolysis in Camembert cheese affecting protein functionality is suggested to be an important destabilisation factor for Camembert feed.

Original language	English
Article number	105678
Journal	International Dairy Journal
Volume	143
Number of pages	8
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2023.105678
Publication status	Published - 2023

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title = "Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts",

abstract = "To eliminate emulsifying salts (ES) from cheese powder production, it is essential to understand destabilisation behaviour of cheese feeds without any additives. In this study, cheese feeds of two most used cheeses in cheese powder production were prepared in the absence of emulsifying salts. Colloidal stability of cheese feeds as well as the possible destabilisation causes linked to cheese properties were investigated. Both feeds showed a rapid destabilisation with different separation behaviour. Camembert feed showed better colloidal stability, which was associated with higher component recovery (e.g., fat, protein) and higher viscosity. The presence of colloidal calcium was associated with the poor stability of Cheddar feed, while extensive proteolysis in Camembert cheese affecting protein functionality is suggested to be an important destabilisation factor for Camembert feed.",

author = "Ipek Altay and {Da Silva}, {Denise Felix} and Rodolphe Marie and Sloth, {Jens J.} and Mohammadifar, {Mohammad Amin}",

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doi = "10.1016/j.idairyj.2023.105678",

language = "English",

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journal = "International Dairy Journal",

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T1 - Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts

AU - Altay, Ipek

AU - Da Silva, Denise Felix

AU - Marie, Rodolphe

AU - Sloth, Jens J.

AU - Mohammadifar, Mohammad Amin

PY - 2023

Y1 - 2023

N2 - To eliminate emulsifying salts (ES) from cheese powder production, it is essential to understand destabilisation behaviour of cheese feeds without any additives. In this study, cheese feeds of two most used cheeses in cheese powder production were prepared in the absence of emulsifying salts. Colloidal stability of cheese feeds as well as the possible destabilisation causes linked to cheese properties were investigated. Both feeds showed a rapid destabilisation with different separation behaviour. Camembert feed showed better colloidal stability, which was associated with higher component recovery (e.g., fat, protein) and higher viscosity. The presence of colloidal calcium was associated with the poor stability of Cheddar feed, while extensive proteolysis in Camembert cheese affecting protein functionality is suggested to be an important destabilisation factor for Camembert feed.

AB - To eliminate emulsifying salts (ES) from cheese powder production, it is essential to understand destabilisation behaviour of cheese feeds without any additives. In this study, cheese feeds of two most used cheeses in cheese powder production were prepared in the absence of emulsifying salts. Colloidal stability of cheese feeds as well as the possible destabilisation causes linked to cheese properties were investigated. Both feeds showed a rapid destabilisation with different separation behaviour. Camembert feed showed better colloidal stability, which was associated with higher component recovery (e.g., fat, protein) and higher viscosity. The presence of colloidal calcium was associated with the poor stability of Cheddar feed, while extensive proteolysis in Camembert cheese affecting protein functionality is suggested to be an important destabilisation factor for Camembert feed.

U2 - 10.1016/j.idairyj.2023.105678

DO - 10.1016/j.idairyj.2023.105678

M3 - Journal article

SN - 0958-6946

VL - 143

JO - International Dairy Journal

JF - International Dairy Journal

M1 - 105678

ER -

Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts

Abstract

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