Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder

Research output: Contribution to journal › Journal article › peer-review

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Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder. / da Silva, Denise Felix; Wang, Hao; Czaja, Tomasz Pawel; van den Berg, Frans; Kirkensgaard, Jacob Judas Kain; Ipsen, Richard; Hougaard, Anni Bygvraa.

In: Powder Technology, Vol. 378, No. Part A, 2021, p. 227-236.

Research output: Contribution to journal › Journal article › peer-review

Harvard

da Silva, DF, Wang, H, Czaja, TP, van den Berg, F, Kirkensgaard, JJK, Ipsen, R & Hougaard, AB 2021, 'Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder', Powder Technology, vol. 378, no. Part A, pp. 227-236. https://doi.org/10.1016/j.powtec.2020.10.004

APA

da Silva, D. F., Wang, H., Czaja, T. P., van den Berg, F., Kirkensgaard, J. J. K., Ipsen, R., & Hougaard, A. B. (2021). Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder. Powder Technology, 378(Part A), 227-236. https://doi.org/10.1016/j.powtec.2020.10.004

Vancouver

da Silva DF, Wang H, Czaja TP, van den Berg F, Kirkensgaard JJK, Ipsen R et al. Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder. Powder Technology. 2021;378(Part A):227-236. https://doi.org/10.1016/j.powtec.2020.10.004

Author

da Silva, Denise Felix ; Wang, Hao ; Czaja, Tomasz Pawel ; van den Berg, Frans ; Kirkensgaard, Jacob Judas Kain ; Ipsen, Richard ; Hougaard, Anni Bygvraa. / Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder. In: Powder Technology. 2021 ; Vol. 378, No. Part A. pp. 227-236.

Bibtex

@article{0e5bc9674f7e43b49eaae6ad8cf08eea,
title = "Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder",
abstract = "To enable removal of emulsifying salts (ES) in cheese powder production, the structural differences due to absence of ES on the physical and functional properties of high fat cheese powders were studied. Homogenization and pH adjustment were used to mimic ES effects. Feeds without ES showed protein aggregates and fat clusters. Non-homogenized feed without ES resulted in powder with larger particles, darker and cohesive. All parameters were improved when homogenization was applied. No significant differences were observed in powders from homogenized feeds after pH adjustment. Melting temperature and relative crystallinity were higher for the fat in powder with ES due to better fat emulsification and structure within the powder. Crystal polymorphs (α, β and β{\textquoteright}) were present in all cheese powders, β' being the dominant form. ES powder presented faster dispersion and stronger interaction with water. Thus, the absence of ES impairs the powder quality and affects the fat behavior.",
keywords = "Fat structure, High fat cheese powder, LF-NMR, SAXS",
author = "{da Silva}, {Denise Felix} and Hao Wang and Czaja, {Tomasz Pawel} and {van den Berg}, Frans and Kirkensgaard, {Jacob Judas Kain} and Richard Ipsen and Hougaard, {Anni Bygvraa}",
year = "2021",
doi = "10.1016/j.powtec.2020.10.004",
language = "English",
volume = "378",
pages = "227--236",
journal = "Powder Technology",
issn = "0032-5910",
publisher = "Elsevier",
number = "Part A",

}

RIS

TY - JOUR

T1 - Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder

AU - da Silva, Denise Felix

AU - Wang, Hao

AU - Czaja, Tomasz Pawel

AU - van den Berg, Frans

AU - Kirkensgaard, Jacob Judas Kain

AU - Ipsen, Richard

AU - Hougaard, Anni Bygvraa

PY - 2021

Y1 - 2021

N2 - To enable removal of emulsifying salts (ES) in cheese powder production, the structural differences due to absence of ES on the physical and functional properties of high fat cheese powders were studied. Homogenization and pH adjustment were used to mimic ES effects. Feeds without ES showed protein aggregates and fat clusters. Non-homogenized feed without ES resulted in powder with larger particles, darker and cohesive. All parameters were improved when homogenization was applied. No significant differences were observed in powders from homogenized feeds after pH adjustment. Melting temperature and relative crystallinity were higher for the fat in powder with ES due to better fat emulsification and structure within the powder. Crystal polymorphs (α, β and β’) were present in all cheese powders, β' being the dominant form. ES powder presented faster dispersion and stronger interaction with water. Thus, the absence of ES impairs the powder quality and affects the fat behavior.

AB - To enable removal of emulsifying salts (ES) in cheese powder production, the structural differences due to absence of ES on the physical and functional properties of high fat cheese powders were studied. Homogenization and pH adjustment were used to mimic ES effects. Feeds without ES showed protein aggregates and fat clusters. Non-homogenized feed without ES resulted in powder with larger particles, darker and cohesive. All parameters were improved when homogenization was applied. No significant differences were observed in powders from homogenized feeds after pH adjustment. Melting temperature and relative crystallinity were higher for the fat in powder with ES due to better fat emulsification and structure within the powder. Crystal polymorphs (α, β and β’) were present in all cheese powders, β' being the dominant form. ES powder presented faster dispersion and stronger interaction with water. Thus, the absence of ES impairs the powder quality and affects the fat behavior.

KW - Fat structure

KW - High fat cheese powder

KW - LF-NMR

KW - SAXS

U2 - 10.1016/j.powtec.2020.10.004

DO - 10.1016/j.powtec.2020.10.004

M3 - Journal article

AN - SCOPUS:85092243200

VL - 378

SP - 227

EP - 236

JO - Powder Technology

JF - Powder Technology

SN - 0032-5910

IS - Part A

ER -

ID: 251258896