Effects of Ultrasound and Change in Chemical Composition on the Rheological Properties of Processed Cheese Analogues

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dc.contributor.advisor Hemar, Y en
dc.contributor.author Guo, Yuan en
dc.date.accessioned 2016-11-23T00:59:12Z en
dc.date.issued 2016 en
dc.identifier.uri http://hdl.handle.net/2292/31124 en
dc.description Full text is available to authenticated members of The University of Auckland only. en
dc.description.abstract The market of processed cheese analogues has expanded due to their simplicity in production and low cost in manufacturing. As an alternative to processed cheese, cheese analogues can fulfil specific requirement by easily modifying the texture of final analogues. The quality of cheese depends on the texture and meltability that can consequently affect the end-up applications and consumer acceptability of the final cheese products. In order to manipulate the texture and meltability of cheese analogues, different formulations and various treatments on the cheese emulsion are used to alter the rheological properties. The fat particle size was observed by the laser diffraction method. The dynamic moduli, complex modulus and loss tangent were determined in frequency sweep, strain sweep and temperature sweep tests. The main objective of this study was to study the effects of ultrasound and other treatments on the cheese emulsion with various formulations and the rheological properties of subsequent processed cheese analogues. The second objective was to find the relationship between the fat particle sizes of cheese emulsions and the viscoelastic properties of the final processed cheese analogues. High power ultrasound results in a remarkable size reduction of cheese emulsions prepare with sunflower oil, 1% calcium caseinate and water. The addition of sodium dodecyl sulfate (SDS) into the cheese emulsion induced further size reduction compared with the sunflower oil based emulsions without SDS. Increasing sonication time led to fluctuation of fat particle size of emulsions based on fresh cream with or without SDS. The higher the ultrasound power, the smaller the fat particle size in cheese emulsions. As frequency increased, the rheological behaviour of almost all the samples changed from liquid-like to solid-like. The frequency at which the dynamic moduli crossed over increased as the protein content was decreased and comparative moisture content was increased. The complex modulus, G*, increased as a function of protein content and decreasing comparative moisture content. Thus, higher protein content and lower moisture content can significantly increase the hardness of cheese analogues. Finally, the relationship between fat particle size and the viscoelastic properties have not been observed in this study. en
dc.publisher ResearchSpace@Auckland en
dc.relation.ispartof Masters Thesis - University of Auckland en
dc.relation.isreferencedby UoA99264895787402091 en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights Restricted Item. Available to authenticated members of The University of Auckland. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.rights.uri http://creativecommons.org/licenses/by-nc-sa/3.0/nz/ en
dc.title Effects of Ultrasound and Change in Chemical Composition on the Rheological Properties of Processed Cheese Analogues en
dc.type Thesis en
thesis.degree.discipline Food Science en
thesis.degree.grantor The University of Auckland en
thesis.degree.level Masters en
dc.rights.holder Copyright: The author en
pubs.elements-id 546914 en
pubs.record-created-at-source-date 2016-11-23 en

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