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Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese

Authors

  • Xiaoming Lu,

    1.  Key Lab of Functional Dairy Science of Chinese Ministry of Education and Municipal Government of Beijing, College of Food Science & Nutritional Engineering, Agricultural University of China, Beijing 100083, China
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  • Dennis Schmitt,

    1.  School of Agriculture, Missouri State University, Springfield, MO, USA
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  • Shangwu Chen

    Corresponding author
    1.  Key Lab of Functional Dairy Science of Chinese Ministry of Education and Municipal Government of Beijing, College of Food Science & Nutritional Engineering, Agricultural University of China, Beijing 100083, China
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Correspondent: E-mail: swchen@cau.edu.cn

Summary

Soft cheeses were manufactured from bovine milk with the addition of 0–12% sesame protein isolate (SPI) were utilised to investigate rheology, texture and microstructure at different stages of cheese making. SPI addition reduced the speed of milk fermentation, kappa-casein proteolysis of rennet and elongated the time of cheese curd formation. Renneted milk storage modulus G60min was decreased and coagulation time increased with increasing SPI content. Low SPI supplements (4% and 8%) enhanced the hardness, cohesiveness, adhesiveness and gumminess of the soft cheese, while high SPI addition (12%) deteriorated the texture. In the cheese curd gel matrix, SPI distributed as specific SPI-gel clusters on the surface of curd fractures, stacked or fused with ball-shaped casein micelles and wrapped up to casein gel strands. In summary, SPI actively interacted with casein colloid throughout the cheese making process.

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