Properties of Imitation Cheese Made with Different Types of Cookers

摘要

Imitation cheeses with similar compositions were made with a twin-screw or a single-blade cooker. Moisture, fat, protein and ash contents were determined as weU as pH. The microstructure, flow distance, texture and dynamic rheology of the cheeses were investigated. Cheese made with the single-blade cooker had higher hardness (361 N vs 303 N) and shorter flow distance (51 mm vs 81 nun) in comparison to the cheese made with the twin-screw cooker. No G′/G″ crossover was observed for the cheese made with the single-blade cooker. Electron micrographs showed that cheese made with the single-blade cooker had much smaller fat globules than that made with the twin-screw cooker. The results show that the properties of cheese made with different cookers were quite different, probably due to different manners and rates of shearing and mixing.