Abstract
AbstractFirmness at 5 °C, dynamic viscoelastic moduli (G' G) and capillary extrusion profiles at 20 °C, were obtained on double cream cheese after the different steps of processing (curd obtention, mixing at 70 °C and 500 r.p.m. with heat‐denatured WPC, heating at 85 °C, homogenizing at 20 MPa (1st stage) and 5 MPa (2nd stage) and cooling to 20 °C and 13 °C) and storage 7–9 days at 5 °C. It was found that double cream cheese became firmer and more elastic after heating and homogenization, although it became softer and more viscous after mixing and cooling. Transmission Electron Microscopy (TEM) and cryo‐Scanning Electron Microscopy (SEM) micrographs showed that rheology results could be related to aggregation (during heating and homogenization) and disruption (during cooling) of milk fat globule/casein complexes. Dispersion of homogenization clusters after cooling, and aggregation of milk fat globules during storage caused double cream cheese structural instability to appear. It was suggested that the heterogeneity of capillary extrusion profiles could be quantified through application of fractal concepts and Fourier analysis and related to structure and texture of double cream cheese.
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