IngentaConnect Processed Cheeses Made With and Without Peptization: Submicroscop...

Abstract:

The osteoporosis is regarded as a widespread disease all over the world. In the prevention therapy of this disease there is a primary role of the daily calcium intake with the proper Ca:P ratio (1:1–1:2). The primary source of Ca for people the dairy products are implied, from which only the processed cheeses have inadequate ratio of Ca:P. In cheeses processed without peptization developed in the Hungarian Dairy Research Institute (HDRI) the Ca:P ratio meets the requirements (1.5:1), moreover these products can be enriched with Ca.

In this study we used both processing technologies. The electronmicroscopic photographs demonstrate the differences clearly. The traditionally processed cheese (with peptization) has a `spongy' structure well known from literature, while a space-net can be seen resulting from the casein-filamentous hydrocolloid interaction in the structure of heat-treated cheese without peptization. DSC curves are the same in the temperature range 0–40°C, showing endotherm melting process in two well-distinguished temperature interval (0–20 and 22–40°C). They are different in the temperature interval 40–100°C: in the case of processed cheese with peptization the gel-sol transformation gives a higher endotherm peak in a narrow temperature range, while for heat-treated cheese without peptization this temperature range is wider with a lower endotherm peak.

Both electronmicroscopic and DSC investigations have proved that contrary to the traditionally processed cheese where the structure is formed by the linked peptized protein, in the heat- processed cheese without peptization the frame-forming element is the huge hydrocolloid molecule interacted with the protein. The enthalpy change is substantially lower at the disintegration of the latter structure.

Keywords: DSC; ELMI; heat-treated cheese; osteoporosis; peptization

Document Type: Research article

DOI: 10.1023/A:1011532009021

Affiliations: 1: Email: denes.lorinczy@aok.pte.hu

The full text electronic article is available for purchase. You will be able to download the full text electronic article after payment.

$47.00 plus tax Refund Policy

Processed Cheeses Made With and Without Peptization: Submicroscopic structure and thermodynamic characteristics