Moisture content impact creaming effect and microstructure of processed cheese containing different textural starches
2020
Fu, Wei | Nakamura, Takashi
Processed cheeses were produced with different moisture contents ranging from 42.3% to 49.5%, and effects of moisture contents on creaming effect and microstructures of processed cheeses with native potato/tapioca starch added were investigated. Along with the increased moisture content, the casein network structure of processed cheese became fine-stranded, and hence the creaming effect occurred. In processed cheese with low moisture content, potato starch could affect the random type casein network to become fine-stranded and enhance viscosity, thereby imparting more firmness to processed cheese. Tapioca starch addition did not lead to the creaming effect and changes in casein network unless the moisture content was high. The results of this study will help us understand the role of moisture content and how it contributes to the creaming effect and microstructure, and help set appropriate moisture content to design the viscosities and microstructures of processed cheese containing tapioca/potato starch.
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