Water behaviour in processed cheese spreads

The behaviour of water in two processed cheese spreads, either standard or cream-enriched, was studied by differential scanning calorimetry (DSC) in the -50 to 45 degree C temperature range as a function of controlled dehydration. The results were analyzed and related to cheese microstructures obser...

Full description

Saved in:
Bibliographic Details
Published in:Journal of thermal analysis and calorimetry 2009-10, Vol.98 (1), p.73-82
Main Authors: Gliguem, Hela, Ghorbel, Dorra, Grabielle-Madelmont, Cecile, Goldschmidt, Benoit, Lesieur, Sylviane, Attia, Hamadi, Ollivon, Michel, Lesieur, Pierre
Format: Article
Language:English
Subjects:
Calorimetry
Cheese
Differential scanning calorimetry
Droplets
Freezing
Matrices
Nucleation
Spreads
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The behaviour of water in two processed cheese spreads, either standard or cream-enriched, was studied by differential scanning calorimetry (DSC) in the -50 to 45 degree C temperature range as a function of controlled dehydration. The results were analyzed and related to cheese microstructures observed by environmental scanning electron microscopy (ESEM). Water freezing and subsequent ice melting were found to be dependent on the cheese composition in hydrophilic components and on water confinement within the micro-domains delimited by the fat droplets. Both cheeses exhibited partial water freezing from supercooling state while ice nucleation process was shown to be tightly affected by water connectivity within the cheese matrices.
ISSN:1388-6150
1572-8943
DOI:10.1007/s10973-009-0376-x