Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins

Abstract

The objective of this work was to examine the texture, viscosity, rheological properties and meltability of processed cheese analogues prepared using only acid casein (AC) or rennet casein (RC) at 11, 12 or 13% concentration, or using 10% AC or RC plus 1, 2 or 3% whey protein concentrate 80 or isolate. Hardness, adhesiveness and viscosity generally increased while meltability decreased with protein concentration. RC samples were harder but less cohesive than AC samples, and adding whey proteins to RC samples caused greater adhesiveness compared with AC samples. The temperature of decreasing loss tangent and the transition temperature differed between AC and RC samples. All AC samples but only 11% RC samples exhibited good meltability. These distinct properties observed in the current study may provide an approach to control textural/rheological properties and meltability by using the appropriate casein and whey preparations at the proper concentration.