Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate

Abstract

The structural–mechanical–sensory characteristics of cheese can be altered by reducing the fat content, but this can affect product acceptance by the consumer. A potential alternative for improving the characteristics of reduced-fat cheese (RFC) is to reinforce the protein network with biopolymers of complex coacervates which may act as building blocks within the continuous phase. The objective of this work was to determine the chemical composition, dynamic rheological properties, and overall sensory acceptability of four reduced-fat Petit-Suisse cheeses (RFC₂₅, RFC₅₀, RFC₇₅, and RFC₁₀₀) made by partial or total substitution (25%, 50%, 75%, and 100%) of milk fat contained in milk cream (MC) by whey protein isolate–low-methoxyl pectin (WPI–LMP) complex coacervate (CC), in comparison to those of a full-fat Petit-Suisse cheese (FFC). The relative concentrations of the MC to CC determined the extent to which the buildup and rebodying occurred in the RFC cheeses, thus affecting their rheological properties and overall sensory acceptability. A linear regression model was determined which estimated the overall acceptability scores of the cheeses as a function of the changes in storage (G′) and loss (G″) moduli with storage time. RFC₅₀ and RFC₇₅ cheeses displayed a mechanical–sensory response resembling that of the FFC cheese.

摘要 :

干酪的结构特性, 生产工艺及感官特性会因其脂肪含量的减少而变化,进而影响消费者对产品的接受度。通过生物大分子的复合凝聚作用来加强蛋白质网状结构, 而形成的蛋白质网状结构又构成了连续相的骨架,这种方式可以改善低脂干酪的质构特性。本文测定了四组低脂Petit Suisse干酪(RFC₂₅, RFC₅₀, RFC₇₅ and RFC₁₀₀)的化学成分、流变动力学和整体的感官接受性,低脂Petit Suisse干酪中乳脂肪(MC)分别被不同浓度(25、 50、 75 和 100 %)的乳清分离蛋白-低甲氧基果胶复合凝聚物(CC)所替代,并将实验结果与全脂Petit Suisse干酪(FFC)进行了比较。MC 与CC的相对浓度决定了不同替代度RFC干酪的聚集状态和形变,也影响了干酪的流变特性和感官的可接受性。根据干酪的感官评分与贮存时间内贮存模量(G’)和损失模量(G”)变化获得了线性回归方程。实验结果表明,RFC₅₀ 和 RFC₇₅干酪的某些机械感官性质与FFC干酪相似。