Imitation Cheese Manufacture Using Rapid Visco-Analyzer and Its Optimization

REFERENCES

• Bachmann, H.-P. Cheese Analogues: A Review. International Dairy Journal 2001, 11, 505–515.
   Web of Science ®Google Scholar
• Noronha, N.; Duggan, E.; Ziegler, G.; Stapleton, J.; O’Riordan, E.; O’Sullivan, M. Comparison of Microscopy Techniques for the Examination of the Microstructure of Starch-Containing Imitation Cheeses. Food Research International 2008, 41, 472–479.
   Web of Science ®Google Scholar
• Ma, X.; James, B.; Zhang, L.; Emanuelsson-Patterson, E.A. Correlating Mozzarella Cheese Properties to Its Production Processes and Microstructure Quantification. Journal of Food Engineering 2013, 115, 154–163.
   Web of Science ®Google Scholar
• Glenn, T.; Daubert, C.; Farkas, B.; Stefanski, L. A Statistical Analysis of Creaming Variables Impacting Process Cheese Melt Quality. Journal of Food Quality 2003, 26, 299–321.
   Web of Science ®Google Scholar
• Bunka, F.; Pachlová, V.; Nenutilová, L. Texture Properties of Dutch-Type Cheese As a Function of Its Location and Ripening. International Journal of Food Properties 2013, 16(5), 1016–1027.
   Web of Science ®Google Scholar
• Kapoor, R.; Lehtola, P.; Metzger, L. Comparison of Pilot-Scale and Rapid Visco Analyzer Process Cheese Manufacture. Journal of Dairy Science 2004, 87, 2813–2821.
   PubMed Web of Science ®Google Scholar
• Kapoor, R.; Metzger, L. Small-Scale Manufacture of Process Cheese Using a Rapid Visco Analyzer. Journal of Dairy Science 2005, 88, 3382–3391.
   PubMed Web of Science ®Google Scholar
• Prow, L.; Metzger, L. Melt Analysis of Process Cheese Spread or Product Using a Rapid Visco Analyzer. Journal of Dairy Science 2005, 88, 1277–1287.
   PubMed Web of Science ®Google Scholar
• Zhang, L.; Li, X.; Ren, H.; Liu, L.; Ma, L.; Li, M.; Bi, W. Impact of Using Exopolysaccharides (EPS)-Producing Strain on Qualities of Half-Fat Cheddar Cheese. International Journal of Food Properties 2015, 18(7), DOI:10.1080/10942912.2014.921198.
   Web of Science ®Google Scholar
• Hayaloglu, A.A.; Karabulut, I. Primary and Secondary Proteolysis in Eleven Turkish Cheese Varieties. International Journal of Food Properties 2013, 16(8), 1663–1675.
   Web of Science ®Google Scholar
• AOAC, Official Methods of Analysis of AOAC International, Ed. AOAC: Arlington, VA, 2000, 17th ed.
   Google Scholar
• Gokoglu, N.; Yerlikaya, P.; Cengiz, E. Effects of Cooking Methods on the Proximate Composition and Mineral Contents of Rainbow Trout (Oncorhynchus Mykiss). Food Chemistry 2004, 84, 19–22.
   Google Scholar
• Akintayo, E. Characteristics and Composition of Parkia Biglobbossa and Jatropha Curcas Oils and Cakes. Bioresource Technology 2004, 92, 307–310.
   PubMed Web of Science ®Google Scholar
• Toor, R.K.; Savage, G.P. Changes in Major Antioxidant Components of Tomatoes During Post-Harvest Storage. Food Chemistry 2006, 99, 724–727.
   Web of Science ®Google Scholar
• Sołowiej, B.; Glibowski, P.; Muszyński, S.; Wydrych, J.; Gawron, A.; Jeliński, T. The Effect of Fat Replacement By Inulin on the Physicochemical Properties and Microstructure of Acid Casein Processed Cheese Analogues with Added Whey Protein Polymers. Food Hydrocolloids 2015, 44, 1–11.
   Web of Science ®Google Scholar
• Wang, H.-H.; Sun, D.-W. Evaluation of the Oiling Off Property of Cheese with Computer Vision: Correlation with Fat Ring Test. Journal of Food Engineering 2004, 61, 47–55.
   Web of Science ®Google Scholar
• Liu, H.; Xu, X.M.; Guo, S.D. Comparison of Full-Fat and Low-Fat Cheese Analogues with or Without Pectin Gel Through Microstructure, Texture, Rheology, Thermal, and Sensory Analysis. International Journal of Food Science and Technology 2008, 43, 1581–1592.
   Web of Science ®Google Scholar
• Noronha, N.; O’Riordan, E.; O’Sullivan, M. Replacement of Fat with Functional Fibre in Imitation Cheese. International Dairy Journal 2007, 17, 1073–1082.
   Web of Science ®Google Scholar
• Jana, A.H.; Mandal, P.K. Manufacturing and Quality of Mozzarella Cheese: A Review. International Journal of Dairy Science 2011, 6, 199–226.
   Google Scholar
• Güler, Z. Profiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese). International Journal of Food Properties 2014, 17(6), 1379–1392.
   Web of Science ®Google Scholar
• Mert, B. Using High Pressure Microfluidization to Improve Physical Properties and Lycopene Content of Ketchup Type Products. Journal of Food Engineering 2012, 109, 579–587.
   Web of Science ®Google Scholar
• Sołowiej, B.; Cheung, I.W.; Li-Chan, E.C. Texture, Rheology, and Meltability of Processed Cheese Analogues Prepared Using Rennet or Acid Casein with or Without Added Whey Proteins. International Dairy Journal 2014, 37, 87–94.
   Web of Science ®Google Scholar
• Ma, X.; Balaban, M.O.; Zhang, L.; Emanuelsson‐Patterson, E.A.; James, B. Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality. Journal of Food Science 2014, 79, E1528–E1534.
   PubMedGoogle Scholar
• Cunha, C.R.; Grimaldi, R.; Alcantara, M.R.; Viotto, W.H. Effect of the Type of Fat on Rheology, Functional Properties, and Sensory Acceptance of Spreadable Cheese Analogue. International Journal of Dairy Technology 2013, 66, 54–62.
   Web of Science ®Google Scholar
• Noronha, N.; O’Riordan, E.D.; O’Sullivan, M. Influence of Processing Parameters on the Texture and Microstructure of Imitation Cheese. European Food Research and Technology 2008, 226, 385–393.
   Web of Science ®Google Scholar
• Kindstedt, P.; Rippe, J. Rapid Quantitative Test for Free Oil (Oiling off) in Melted Mozzarella Cheese. Journal of Dairy Science 1990, 73, 867–873.
   Web of Science ®Google Scholar
• Everett, D.; Olson, N. Free Oil and Rheology of Cheddar Cheese Containing Fat Globules Stabilized with Different Proteins. Journal of Dairy Science 2003, 86, 755–763.
   PubMed Web of Science ®Google Scholar
• Noronha, N.; Duggan, E.; Ziegler, G.; O’Riordan, E.; O’Sullivan, M. Inclusion of Starch in Imitation Cheese: Its Influence on Water Mobility and Cheese Functionality. Food Hydrocolloids 2008, 22, 1612–1621.
   Web of Science ®Google Scholar
• Tamime, A.; Kalab, M.; Davies, G.; Younis, M. Microstructure and Firmness of Processed Cheese Manufactured from Cheddar Cheese and Skim Milk Powder Cheese Base. Food Structure 1990, 9, 23–37.
   Web of Science ®Google Scholar
• Faccia, M.; Mastromatteo, M.; Conte, A.; Del Nobile, M.A. Influence of the Different Sodium Chloride Concentrations on Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese. Journal of Dairy Research 2012, 79, 390–396.
   PubMed Web of Science ®Google Scholar
• Zamora, A.; Ferragut, V.; Guamis, B.; Trujillo, A.J. Changes in the Surface Protein of the Fat Globules During Ultra-High Pressure Homogenisation and Conventional Treatments of Milk. Food Hydrocolloids 2012, 29, 135–143.
   Web of Science ®Google Scholar
• Lluis-Arroyo, D.; Flores-Nájera, A.; Cruz-Guerrero, A.; Gallardo-Escamilla, F.; Lobato-Calleros, C.; Jiménez-Guzmán, J.; García-Garibay, M. Effect of an Exopolysaccharide-producing Strain of Streptococcus Thermophilus on the Yield and Texture of Mexican Manchego-type Cheese. International Journal of Food Properties 2014, 17(8), 1680–1693.
   Web of Science ®Google Scholar
• Guinee, T.P.; Auty, M.A.; Fenelon, M.A. The Effect of Fat Content on the Rheology, Microstructure and Heat-induced Functional Characteristics of Cheddar Cheese. International Dairy Journal 2000, 17(10), 227–288.
   Google Scholar
• Aday, S.; Karagul Yuceer, Y. Physicochemical and Sensory Properties of Mihalic Cheese. International Journal of Food Properties 2014, 17(10), 2207–2227.
   Web of Science ®Google Scholar