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Development of a Reformed Swiss Cheese Product Without Emulsifying Salts

Soledad, Mary Cheryl M.
http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655

Abstract Details

2010, Doctor of Philosophy, Ohio State University, Food Science and Technology.
A reformed Swiss cheese product (RSCP) that does not contain emulsifying salts and which possess textural properties similar to that of natural Swiss cheese was developed. The product differs from a processed cheese product due to the absence of emulsifying salts, which were substituted with starch. Development of this product may add value to the natural Swiss cheese trimmings that are by-products of cheese manufacture as another option to processed cheese. The development began with the exploration of the effects of starch on the properties (texture, melting behavior, and chemical profile) of a processed cheese product which contained emulsifying salts. Results of texture profile analysis using a TAXT2 texture analyzer suggest that starch addition may significantly increase hardness and chewiness. Modified Schreiber melt test results suggest that starch affects melting behavior by reducing the spread of the melt. These results corroborated with those reported for imitation and processed cheeses enriched with starch. Some authors associated these effects to the leaching of amylose into the protein matrix during cooking. However, in this study, the starches used contained relatively higher amounts of amylopectin ranging from 75 to 99%; there were no strong correlations observed between amylose/amylopectin content and textural properties. The chemical profile of the water-soluble extracts using Fourier transform infrared spectroscopy coupled with multivariate analysis showed some possible differences in flavor profile based on the starch in the product. RSCP development continued using procedures similar to processed cheese manufacture in the absence of emulsifying salts. Bench-top samples were prepared using a UMC5 Stephan mixer. Starch (modified tapioca, modified potato, and functional native waxy corn) was gelatinized into a paste then added to the grated cheese and salt mixture. The cheese mass was cooked into a thermoplastic molten mass, molded and refrigerated. The RSCPs were vacuum-packed and stored under refrigeration. Measurements for physical properties such as texture (hardness and chewiness), sliceability and melting behavior were made. The measurements for the RSCPs were compared to natural Swiss cheese which was used as a control. The RSCP formulation (amount of starch and cheese) and mixing speed were optimized using the principles behind response surface methodology. Results suggest that it is possible to make RSCPs with properties similar to natural Swiss cheese using the starches tested with cheese trimming contents of 80 to 88% w/w in the formulation. It has also been found that it is further possible to produce an RSCP by appropriate manipulation of the amount of starch in the formulation and mixing speed. Introduction of mechanical openings that simulate the appearance of laccey Swiss cheese was also explored. It has been found that manipulation of the cooking temperature and mixing speed has some effect on the amount of mechanical openings on the product. Exploratory pilot plant trials using a 40-lb Blentech twinscrew cooker to evaluate for feasibility of a scale-up and simulate typical processed cheese factory conditions suggest potential for large-scale production of the RSCP. Results of the various studies support the hypothesis that starches may be a suitable substitute for emulsifying salts in cheese products. It is proposed that RSCP consist of a complex multiphase system. The hydrated starches disperse into the water phase and stabilize the oil-water interface thereby preventing fat separation. This stabilizing effect in turn leads to disruption of the casein matrix which can explain the differences in melting behavior. Response surface models reveal saddlepoint curves which further suggest that the levels of starch in the system influence the continuous phase. These proposed mechanisms were explored by evaluating micrographs collected using environmental scanning electron microscopy. However, although differences in microstructure were evident, further information is necessary to fully understand the possible mechanism.
W. James Harper (Advisor)
John Litchfield (Committee Member)
Michael Mangino (Committee Member)
Luis Rodriguez-Saona (Committee Member)
138 p.
Food Science

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Citations

  • Soledad, M. C. M. (2010). Development of a Reformed Swiss Cheese Product Without Emulsifying Salts [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655

    APA Style (7th edition)

  • Soledad, Mary Cheryl. Development of a Reformed Swiss Cheese Product Without Emulsifying Salts. 2010. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655.

    MLA Style (8th edition)

  • Soledad, Mary Cheryl. "Development of a Reformed Swiss Cheese Product Without Emulsifying Salts." Doctoral dissertation, Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655

    Chicago Manual of Style (17th edition)

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This open access ETD is published by The Ohio State University and OhioLINK.