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Título: | Effect of different membrane separation technologies (ultrafiltration and micro filtration) on the texture and microstructure of semihard low-fat cheeses |
Autor: | Rodríguez Méndez, Jesús CSIC ORCID; Requena, Teresa CSIC ORCID ; Fontecha, F. Javier CSIC ORCID ; Goudédranche, H; Juárez, Manuela CSIC ORCID | Palabras clave: | Microfiltration Texture Microstructure Ultrafiltration Low-fat cheese |
Fecha de publicación: | 1999 | Editor: | American Chemical Society | Citación: | Journal of Agricultural and Food Chemistry 47: 558- 565 (1999) | Resumen: | Semihard low-fat cheeses made from ultrafiltered (UF) or microfiltered (MF) milk were compared. The use of MF membranes and milder pasteurization of the milk reduced the retention of whey proteins in the retentate to 35%, compared with ~100% retained in the UF process. Microbiological development, physicochemical composition, and cheese ripening were not altered by the concentration processes. The lower retention of whey protein in MF cheeses accounted for their higher hardness, which correlated with higher firmness values in the textural analysis. Microstructure showed a protein matrix with open spaces through the protein network, although micrographs of UF cheeses showed the presence of spongy structures linked to the casein, which did not appear in MF cheeses and which correspond to the denatured whey protein bound to the casein. Firmness was scored better in MF cheeses, although when MF membranes were used, the optimum yields achieved using UF membranes were not attained. | URI: | http://hdl.handle.net/10261/114566 | DOI: | 10.1021/jf9805597 | Identificadores: | doi: 10.1021/jf9805597 issn: 0021-8561 |
Aparece en las colecciones: | (IF) Artículos |
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