脱脂チーズの熱溶融性と繊維性発現に対する加温温度,熟成の影響

概要

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The fibrous structure development of processed cheese was investigated, using skim milk cheese and whey protein concentrate (WPC). Processed cheeses with fibrous structure were manufactured from skim milk cheese at scalding temperatures from 38°C to 50°C, and ripened for 1 day to 8 weeks at 10°C. Each ground cheese sample was cooked with WPC and partially hydrogenated soy bean oil at 80°C. The resulting thermoplastic mass was stretched at approximately 50°C for an aligned fibrous structure. The scalding temperature, skim milk cheese ripening period, and the addition of WPC were critical factors in manufacturing cheeses with a well aligned fibrous structure.
社団法人日本農芸化学会の論文