Document Type
Article
Journal/Book Title/Conference
Journal of Dairy Science
Volume
98
Issue
3
Publisher
Elsevier
Publication Date
1-15-2015
Abstract
Cheese can be modeled as a filled gel whereby milkfat globules are dispersed in a casein gel network. We determined the filler effects using Sephadex beads (GE Healthcare Life Sciences, Pittsburgh, PA) as a model filler particle. Ideally, such a model could be used to test novel filler particles to replace milkfat in low-fat cheese. Low-filler (6% particles), reduced-filler (16%), and full-filler (33%) cheeses were produced using either Sephadex beads of varying sizes (20 to 150 μm diameter) or milkfat. Small- and large-strain rheological tests were run on each treatment at 8, 12, and 18 wk after cheese manufacturing. Differences in rheological properties were caused primarily by the main effects of filler volume and type (milkfat vs. Sephadex), whereas filler size had no obvious effect. All treatments showed a decrease in deformability and an increase in firmness as filler volume increased above 25%, although the beads exhibited a greater reinforcing effect and greater energy recovery than milkfat.
Recommended Citation
Barden, L. M.; Osborne, J. A.; McMahon, Donald J.; and Foegeding, E. A., "Investigating the Filled Gel Model in Cheddar Cheese Through Use of Sephadex Beads" (2015). Nutrition, Dietetics, and Food Sciences Faculty Publications. Paper 848.
https://digitalcommons.usu.edu/nfs_facpub/848
