Fluorescence image analysis of process cheese manufactured with trisodium citrate and sodium chloride

Fluorescence imaging and cryomicrotomy were used to study the size and shape distribution of fat particles in a model process cheese product. The technique generated data with reproducibility and consistency as confirmed by the statistical results. The process cheese product was manufactured with Ch...

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Bibliographic Details
Published in:Journal of dairy science 1997-04, Vol.80 (4), p.620-627
Main Authors: Sutheerawattananonda, M. (University of Minnesota, St. Paul.), Fulcher, R.G, Martin, F.B, Bastian, E.D
Format: Article
Language:English
Subjects:
Biological and medical sciences
CHLORURE DE SODIUM
CITRATE
CITRATOS
CLORURO SODICO
COCCION
CONTENIDO DE HUMEDAD
CONTENIDO PROTEICO
CUISSON
DIAMETRE
DIAMETRO
DURACION
DUREE
EMULSIFICACION
EMULSIFICATION
Food industries
FROMAGE
FROMAGE A PATE FONDUE
Fundamental and applied biological sciences. Psychology
GRASA DE LA LECHE
GROSSEUR DES PARTICULES
MATIERE GRASSE DU LAIT
MICROSCOPIA
MICROSCOPIE
Milk and cheese industries. Ice creams
QUESO
QUESO ELABORADO
TAMANO DE LA PARTICULA
TENEUR EN EAU
TENEUR EN PROTEINES
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Summary:Fluorescence imaging and cryomicrotomy were used to study the size and shape distribution of fat particles in a model process cheese product. The technique generated data with reproducibility and consistency as confirmed by the statistical results. The process cheese product was manufactured with Cheddar cheese, NaCl, and trisodium citrate in a batchtype, twin-screw process cheese cooker with a 4.5-kg capacity. After reaching 65.5 degrees C, samples were collected from each batch at cooking times of 0, 5, 10 and 15 min. The geometry of fat particles (circularity and diameter of the area equivalent circle) from both types of model process cheese was evaluated. Fat particles in the process cheese product that was manufactured with trisodium citrate were more circular than those in the process cheese manufactured with NaCl only. The diameter of the area equivalent circle of fat particles in process cheese containing trisodium citrate decreased and stabilized after 5 min of cooking time, but those in process cheese containing NaCl did not change
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(97)75979-4