DSC and electronmicroscopic investigation of dispersion-type processed cheeses made without peptization

B. Schäffer, D. Lorinczy, J. Belágyi

Research output: Conference article

9 Citations (Scopus)

Abstract

In contrast with the traditional method of cheese processing, where Ca breaks down from the protein chain and protein is peptized, a new technology has been elaborated, during which cheese is dispersed without phosphate-containing processing salt, when the gel is formed by plant hydrocolloids. Raw material of constant composition was processed with a phosphate-containing salt or in the presence of hydrocolloids. Thermodynamic processes occurring during the processing and in the end-products were examined by an ultra-sensitive micro DSC method. The structures of end-products were also investigated by electronmicroscopy. The temperature ranges of the endothermal processes indicating the transformations of protein and hydrocolloids can be distinguished: 81-90 °C for peptization processing and 61-72 °C for processing without peptization. The differences are less in the end-products: 75-87 °C in traditional processed cheese and 68-74 °C in processed cheeses made without peptization. In contrast with the spongy structure of traditional processed cheeses consisting of peptized proteins, processed cheeses made without peptization involve structure-forming elements created by the interaction of linear macromolecules of hydrocolloids and cheese proteins.

Original languageEnglish
Pages (from-to)1211-1216
Number of pages6
JournalJournal of Thermal Analysis and Calorimetry
Volume56
Issue number3
Publication statusPublished - jan. 1 1999
EventProceedings of the 1998 7th European Symposium on Thermal Analysis and Calorimetry - Balatonfured, Hung
Duration: aug. 30 1998szept. 4 1998

ASJC Scopus subject areas

  • Condensed Matter Physics
  • Physical and Theoretical Chemistry

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