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Effect of homogenisation of cheese milk and high‐shear mixing of the curd during cream cheese manufacture
Author(s) -
Ningtyas Dian Widya,
Bhandari Bhesh,
Bansal Nidhi,
Prakash Sangeeta
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12482
Subject(s) - spreadability , food science , globules of fat , mixing (physics) , coefficient of friction , shear (geology) , materials science , shear thinning , milk fat , rheology , chemistry , composite material , physics , quantum mechanics , linseed oil
The role of the homogenisation pressure of cheese milk (0, 25, 100 MP a) 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).