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The Problem of Aqueous Absorption in Processed Cheeses: A Simulated Approach

  • Giampiero BarbieriEmail author
  • Caterina Barone
  • Arpan Bhagat
  • Giorgia Caruso
  • Zachary Ryan Conley
  • Salvatore Parisi
Chapter
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Abstract

The production of fresh cheeses has always been in relation to the problem of the determination of cheesemaking yields in terms of kilograms of product per 100 l of original milk. Studies have been carried out in the past in regard to stretched cheeses using cow milk. However, there is little literature on the production and related yields of so-called ‘analogue’ or ‘processed’ cheeses. This argument can be interesting from the viewpoint of the cheesemaking industry. On the other hand, the increasing perplexity of the normal consumer should be considered because of the possibility of purchasing analogue cheeses. These products are surely a declared imitation of traditional cheeses, but they often appear as ‘ameliorated’ versions of the original food. From the analytical viewpoint, the maximum predictable aqueous absorption for milk proteins, especially caseins, seems one of the key points. Consequently, a simulated study on processed cheeses and separated ingredients—rennet caseins above all—can be carried out with the aim of explaining several of the unknown features of analogue cheeses.

Keywords

Analogue cheese Apparent hydric absorption Casein Cheesemaking yield Hydrolysis Moisture 

Abbreviations

A%

Apparent hydric absorption

Ca2+

Calcium

CaCl2

Calcium chloride

CY

Cheesemaking yield

CYPEP:2006

Cheesemaking yield and proteins estimation according to Parisi: 2006

CCS

Compact cheese spreadsheets

DM

Dry matter

FDM

Fat content on dry matter

GSFS

Global standard for food safety

IDF

International dairy federation

IFS

International featured standards

MC

Moisture content

MFFB

Moisture on free fat basis

MW

Molecular weight

MRA

Most reliable amount

TPMRA

Most reliable amount of proteins

CASHA

Presumptive ‘high-adsorption’ casein

p-CASHA

Presumptive ‘high-absorption’ pre-casein

RGT

Rennet gelation time

R&C

Rigorous and corrected

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Copyright information

© The Author(s) 2014

Authors and Affiliations

  • Giampiero Barbieri
    • 1
    Email author
  • Caterina Barone
    • 2
  • Arpan Bhagat
    • 3
  • Giorgia Caruso
    • 4
  • Zachary Ryan Conley
    • 5
  • Salvatore Parisi
    • 6
  1. 1.Experimental Station for the Food Preserving IndustryParmaItaly
  2. 2.ENFAP Comitato Regionale SiciliaPalermoItaly
  3. 3.Butterfield FoodsIndianapolisUSA
  4. 4.PalermoItaly
  5. 5.Stowers Institute for Medical ResearchKansas CityUSA
  6. 6.Gambino Industrie Alimentari S.p.aPalermoItaly

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