Towards the manufacture of camembert cheese powder: characteristics of cheese feeds without emulsifying salts

Research output: Contribution to journalJournal articlepeer-review

Standard

Towards the manufacture of camembert cheese powder : characteristics of cheese feeds without emulsifying salts. / Felix da Silva, Denise; Tziouri, Danai; Ipsen, Richard; Hougaard, Anni Bygvrå.

In: LWT, Vol. 127, 109412, 2020.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Felix da Silva, D, Tziouri, D, Ipsen, R & Hougaard, AB 2020, 'Towards the manufacture of camembert cheese powder: characteristics of cheese feeds without emulsifying salts', LWT, vol. 127, 109412. https://doi.org/10.1016/j.lwt.2020.109412

APA

Felix da Silva, D., Tziouri, D., Ipsen, R., & Hougaard, A. B. (2020). Towards the manufacture of camembert cheese powder: characteristics of cheese feeds without emulsifying salts. LWT, 127, [109412]. https://doi.org/10.1016/j.lwt.2020.109412

Vancouver

Felix da Silva D, Tziouri D, Ipsen R, Hougaard AB. Towards the manufacture of camembert cheese powder: characteristics of cheese feeds without emulsifying salts. LWT. 2020;127. 109412. https://doi.org/10.1016/j.lwt.2020.109412

Author

Felix da Silva, Denise ; Tziouri, Danai ; Ipsen, Richard ; Hougaard, Anni Bygvrå. / Towards the manufacture of camembert cheese powder : characteristics of cheese feeds without emulsifying salts. In: LWT. 2020 ; Vol. 127.

Bibtex

@article{ffe7a65d959c4adc80e6db383dad9e97,
title = "Towards the manufacture of camembert cheese powder: characteristics of cheese feeds without emulsifying salts",
abstract = "Cheese powder is produced by mixing melted cheeses with water and emulsifying salt (ES) to form a homogeneous and stable emulsion denoted cheese feed, which is subsequently spray-dried. In order to obtain high-quality cheese powder without addition of ES, it is important to ensure homogeneity and stability of the cheese feed at 50 °C. The characteristics of cheese feed are strongly influenced by the different cheeses used and their composition, and diligent choice of cheese raw materials can be used as alternative to the addition of ES. Nine different Camembert cheeses were characterized regarding their physicochemical and mineral composition and used to produce cheese feed. Homogeneity, stability and flow behavior of cheese feeds were evaluated and correlated with cheese characteristics. Cheeses with high fat content produced homogeneous feeds, while cheeses that did not produce homogeneous feeds had a lower fat content and high total content of phosphorus and calcium. In conclusion, these two parameters are the most important when considering cheese feed quality.",
keywords = "Camembert, Cheese feed, Cheese powder, Emulsion, Stability",
author = "{Felix da Silva}, Denise and Danai Tziouri and Richard Ipsen and Hougaard, {Anni Bygvr{\aa}}",
year = "2020",
doi = "10.1016/j.lwt.2020.109412",
language = "English",
volume = "127",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Towards the manufacture of camembert cheese powder

T2 - characteristics of cheese feeds without emulsifying salts

AU - Felix da Silva, Denise

AU - Tziouri, Danai

AU - Ipsen, Richard

AU - Hougaard, Anni Bygvrå

PY - 2020

Y1 - 2020

N2 - Cheese powder is produced by mixing melted cheeses with water and emulsifying salt (ES) to form a homogeneous and stable emulsion denoted cheese feed, which is subsequently spray-dried. In order to obtain high-quality cheese powder without addition of ES, it is important to ensure homogeneity and stability of the cheese feed at 50 °C. The characteristics of cheese feed are strongly influenced by the different cheeses used and their composition, and diligent choice of cheese raw materials can be used as alternative to the addition of ES. Nine different Camembert cheeses were characterized regarding their physicochemical and mineral composition and used to produce cheese feed. Homogeneity, stability and flow behavior of cheese feeds were evaluated and correlated with cheese characteristics. Cheeses with high fat content produced homogeneous feeds, while cheeses that did not produce homogeneous feeds had a lower fat content and high total content of phosphorus and calcium. In conclusion, these two parameters are the most important when considering cheese feed quality.

AB - Cheese powder is produced by mixing melted cheeses with water and emulsifying salt (ES) to form a homogeneous and stable emulsion denoted cheese feed, which is subsequently spray-dried. In order to obtain high-quality cheese powder without addition of ES, it is important to ensure homogeneity and stability of the cheese feed at 50 °C. The characteristics of cheese feed are strongly influenced by the different cheeses used and their composition, and diligent choice of cheese raw materials can be used as alternative to the addition of ES. Nine different Camembert cheeses were characterized regarding their physicochemical and mineral composition and used to produce cheese feed. Homogeneity, stability and flow behavior of cheese feeds were evaluated and correlated with cheese characteristics. Cheeses with high fat content produced homogeneous feeds, while cheeses that did not produce homogeneous feeds had a lower fat content and high total content of phosphorus and calcium. In conclusion, these two parameters are the most important when considering cheese feed quality.

KW - Camembert

KW - Cheese feed

KW - Cheese powder

KW - Emulsion

KW - Stability

U2 - 10.1016/j.lwt.2020.109412

DO - 10.1016/j.lwt.2020.109412

M3 - Journal article

AN - SCOPUS:85083039054

VL - 127

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

M1 - 109412

ER -

ID: 240191754