Reduced Fat Cheddar Cheese from Condensed Milk. 2. Microstructure
作者： D.L. Anderson , V.V. Mistry
DOI: 10.3168/JDS.S0022-0302(94)76922-8
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摘要: Abstract The microstructure of reduced fat Cheddar cheese manufactured from condensed milk was evaluated. Four treatments were applied: control (uncondensed, 10.3% total solids) and condensed, 15.4, 18.3, 22.2% solids. Fat moisture contents the cheeses 18.5 46.0; 18.2 45.1; 18.8 43.3; 17.6 43.0%, respectively. An interrelationship observed among treatments, body texture scores, cheeses. Body scores decreased as concentration increased, became increasingly rough dense, with an uneven protein matrix. Control rubbery, by scanning electron microscopy smooth. solids extremely firm crumbly, reflected crumbly texture, uneven, layered matrix poor curd particle fusion. Manufacturing processes (condensing) applied to composition had effect on therefore affected cheese.
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