摘要 : The texture, rheological properties and meltability of a reduced-fat processed cheese analogue prepared using acid casein were determined. Acid casein was added at 12-22% as a direct replacement for anhydrous milk fat to obtain a ... 展开 The texture, rheological properties and meltability of a reduced-fat processed cheese analogue prepared using acid casein were determined. Acid casein was added at 12-22% as a direct replacement for anhydrous milk fat to obtain a reduced-fat product with a high protein content, designed as a wt. loss food or sports food. Increasing the acid casein content between 12 and 20%, and simultaneously decreasing the anhydrous milk fat content between 30 and 10% significantly increased the hardness and adhesiveness of the processed cheese analogue. Further increasing the casein content to 22%, and lowering content of anhydrous milk fat to 5% caused a significant decrease in hardness and adhesiveness of the processed cheese samples. All tested processed cheese analogue samples were characterized by high meltability and good cohesiveness. The meltability and cohesiveness of cheese samples containing 20 or 22% casein and 10 or 5% milk fat, respectively, were comparable with those of the full-fat sample. Increasing the casein content between 12 and 22% and decreasing the fat content between 30 and 5% decreased viscosity of the processed cheese analogue and the max. value of the tan ( delta) observed during melting of the cheese analogue. 收起