Investigation of imitation cheese matrix development using light microscopy and NMR relaxometry.

摘要

Hydration of rennet casein and emulsification of fat were monitored throughout imitation cheese manufacture by monitoring changes in water mobility using NMR relaxometry and cheese microstructure using light microscopy. Changes in water mobility and microstructure observed were consistent with a 4-stage model of protein hydration/matrix development in imitation cheese manufacture. These stages included: wetting and swelling of casein particles; formation of a congealed matrix; development of a more cohesive matrix; and the formation of a homogeneous cheese mass. The initial 2 stages were dominated by protein-water and protein-protein interactions, while the latter stages were predominately governed by protein-fat and protein-water interactions. Imitation cheese manufacture was studied in situ by monitoring changes in viscosity, allowing a realistic insight into the development of an imitation cheese matrix.