Research Article | OPEN ACCESS
Influence of Screw Speed on Texture, Colour and Microstructure of String Cheese
1, 2Ying Miao, 1Lizhen Ma, 1Ailin Zhang, 1Ping Xiao and 2Zheng Zhao
1College of Food Science and Biotechnology, Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin Agricultural University, Tianjin 300384, China
2Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, No. 29, 13th Street, TEDA-Tianjin Economic-Technological Development Area, Tianjin 300457, P.R. China
Advance Journal of Food Science and Technology 2016 2:164-171
Received: July 26, 2015 | Accepted: August 20, 2015 | Published: May 15, 2016
Abstract
An understanding of factors that affect cheese microstructure is important, as this microstructure influences cheese physical properties. The aim of this study was to investigate the influence of screw speed on texture, colour, fat particle size and microstructure of cheese samples during the manufacture of string cheese. Moisture, protein and fat decreased and pH value increased after curds were stretched. The SS40 samples had consistently highest hardness, cohesiveness gumminess, chewiness and resilience values. The fat particle size of string cheese was significantly influenced by the screw speed. Stretched cheeses showed lower L*, a*, b* and C values than control cheese. Scanning electron microscopy of string cheese indicated that cheese microstructure changed from amorphous three-dimensional structure into a near-linear parallel fibrous structure after stretching. Results from this study indicate that the stretching treatment does decrease expressible serum and results in a more firmer protein matrix.
Keywords:
Colour, fat particle size, microstructure, screw speed, string cheese, texture,
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