Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships

摘要: Abstract A model lipoproteic matrix able to mimic hard-type cheese was produced with controlled structural and textural properties. Changes in the microstructural rheological properties of these cheeses made from different milk concentrate powder, anhydrous fat, salt contents pH values at renneting were characterised. Rheological measured by texture profile analysis, fat globule protein aggregate size distributions laser light scattering. Microstructural matrices studied confocal scanning electron microscopy. Significant differences between found for structural, physico-chemical parameters measured. Cheeses higher dry matter content significantly harder contained more insoluble proteins than lower content. The concentration had significant influence on hardness adhesiveness parameters. presented air bubbles powder aggregates which could not be avoided during manufacture products. However, compared classic making rennet or acid coagulation, technology used here allows rapidly a good reproducibility texture.