Investigating the filled gel model in Cheddar cheese through use of Sephadex beads

• Published in: Journal of dairy science 2015-03, Vol.98 (3), p.1502-1516
• Main Authors: Barden, L.M., Osborne, J.A., McMahon, D.J., Foegeding, E.A.
• Format: Article
• Language: English
• Subjects: Animals; Caseins - chemistry; cheese; Cheese - analysis; Dextrans - chemistry; filled gel; Food Handling - methods; particle size; Rheology; Sephadex
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2014-8597

Cheese can be modeled as a filled gel whereby milkfat globules are dispersed in a casein gel network. We determined the filler effects using Sephadex beads (GE Healthcare Life Sciences, Pittsburgh, PA) as a model filler particle. Ideally, such a model could be used to test novel filler particles to replace milkfat in low-fat cheese. Low-filler (6% particles), reduced-filler (16%), and full-filler (33%) cheeses were produced using either Sephadex beads of varying sizes (20 to 150μm diameter) or milkfat. Small- and large-strain rheological tests were run on each treatment at 8, 12, and 18 wk after cheese manufacturing. Differences in rheological properties were caused primarily by the main effects of filler volume and type (milkfat vs. Sephadex), whereas filler size had no obvious effect. All treatments showed a decrease in deformability and an increase in firmness as filler volume increased above 25%, although the beads exhibited a greater reinforcing effect and greater energy recovery than milkfat.