Effect of Fat Components on Functional Properties of Heat-Treated Cheeses

Galina Sviridenko; Anastasiya Shishkina; Vasiliy Kalabushkin; Evgeniya Uskova

doi:10.21603/2073-4018-2024-2-3

UDC

EFFECT OF FAT COMPONENTS ON FUNCTIONAL PROPERTIES OF HEAT-TREATED CHEESES Effect of Fat Components on Functional Properties of Heat-Treated Cheeses

АА Аа

Published in Cheese- and buttermaking · Pages 48–53 · Rubric: Original article

DOI: https://doi.org/10.21603/2073-4018-2024-2-3

Received: 19.03.2024 Accepted: 22.04.2024 Published: 10.06.2024 Language of publication: RUS

Authors

Galina Sviridenko

Anastasiya Shishkina

Vasiliy Kalabushkin

SPIN

Evgeniya Uskova

Galina Sviridenko

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Anastasiya Shishkina

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems Russian Federation · Uglich

Vasiliy Kalabushkin

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems Russian Federation · Uglich

SPIN

Evgeniya Uskova

All-Russian Scientific Research Institute of Butter and Cheese Production, Gorbatov Federal Research Center for Food Systems Russian Federation · Uglich

ABSTRACT

The research featured the effect of fatty components on the sensory, physicochemical, structural, and mechanical indicators and functional properties of milk-containing products subjected to heat-treated cheese technology. Butter with a fat mass fraction of 72.5 % and a milk fat substitute served as fat components while rennet casein and modified starch were the protein-carbohydrate base. The list of variables included the mass fraction of fat in solids, the concentration of emulsifying salt, and humidity. The aspects tested included taste, smell, consistency, active acidity, and penetration tension. The functional properties were assessed using the pizza cheese rating scale developed at the Institute of Butter- and Cheesemaking. The tests revealed no differences in the effect of milk fat and milk fat substitute on the physicochemical, structural, mechanical, and functional properties and texture. The samples with milk fat substitute had a specific taste while the samples with butter possessed a weak creamy taste. Fat components improved the uniformity of milk-containing products produced by the heat-treated cheese method. As the mass fraction of fat increased, the penetration tension went down. Fats, regardless of their origin, had a positive effect on the gradability, meltability, and extensibility while reducing the number of blisters. If taken at maximum values, the variables led to poor texture, functional properties, and penetration stress. The best combination for heat-treated products included fats of milk origin and 2 % emulsifying salt. The finished product had 50 % moisture mass fraction and 35 % fat in solids.

KEYWORDS

functional properties, milk fat substitute, butter, milk-containing product, HoReCa

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GOST

Sviridenko G. M., Shishkina A. N., Kalabushkin V. V., Uskova E. E. Effect of Fat Components on Functional Properties of Heat-Treated Cheeses // . 2024. pp. 48-53. DOI: https://doi.org/10.21603/2073-4018-2024-2-3. (Date of access 20.08.2026).

MLA

Galina Sviridenko, Shishkina A. N., Kalabushkin V. V., Uskova E. E.. "Effect of Fat Components on Functional Properties of Heat-Treated Cheeses." (2024): 48-53. DOI: https://doi.org/10.21603/2073-4018-2024-2-3.

APA

Sviridenko G. M., Shishkina A. N., Kalabushkin V. V., Uskova E. E. (2024). Effect of Fat Components on Functional Properties of Heat-Treated Cheeses. , 48-53. https://doi.org/10.21603/2073-4018-2024-2-3

Chicago

Galina Sviridenko, Shishkina A. N., Kalabushkin V. V., Uskova E. E.. "Effect of Fat Components on Functional Properties of Heat-Treated Cheeses." , no. (2024): 48-53. https://doi.org/10.21603/2073-4018-2024-2-3.

WIKI

{{cite journal | author = Sviridenko G. M., Shishkina A. N., Kalabushkin V. V., Uskova E. E. | title = Effect of Fat Components on Functional Properties of Heat-Treated Cheeses | journal = | year = 2024 | pages = 48-53 | doi = 10.21603/2073-4018-2024-2-3 }}

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EFFECT OF FAT COMPONENTS ON FUNCTIONAL PROPERTIES OF HEAT-TREATED CHEESES Effect of Fat Components on Functional Properties of Heat-Treated Cheeses

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