Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies
| العنوان: | Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies |
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| المؤلفون: | Bénédicte Camier, Marie-Hélène Famelart, Marie-Caroline Michalski, Jean-Yves Gassi, Nadine Leconte, Valérie Briard-Bion, Christelle Lopez |
| المساهمون: | Unité mixte de recherche science et technologie du lait et de l'oeuf, AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de la Recherche Agronomique (INRA) |
| المصدر: | Food Research International Food Research International, Elsevier, 2007, 40 (1), pp.191-202. ⟨10.1016/j.foodres.2006.09.011⟩ |
| بيانات النشر: | HAL CCSD, 2007. |
| سنة النشر: | 2007 |
| مصطلحات موضوعية: | 2. Zero hunger, Chemistry, 0402 animal and dairy science, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, Emmental cheese, 0404 agricultural biotechnology, food, Milk fat, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food science, Globules of fat, food.cheese, Milk fat globule, Food Science |
| الوصف: | International audience; Emmental cheeses were produced with control native milk fat globules (CFG) or smaller ones (SFG) selected from the same milk by microWltration. Either the same regular technology was used for both cheeses (so-called SFGreg and CFGreg), or two diVerent adapted technologies to obtain cheeses with the same moisture (so-called SFGadapt and CFGadapt). SFGreg cheeses were more humid and presented lower Wrmness and longness than CFGreg cheeses. Yellow index was greater for SFGadapt than CFGadapt cheeses while melting coeYcient and extrusion force were similar. SFGadapt cheeses exhibited improved sensory characteristics. Stretching and elasticity increase were always greater for SFG than for the corresponding CFG cheeses; eyes were always smaller in SFG cheeses. Confocal micrographs revealed larger inclusions of non-globular fat in CFG cheeses; there were more fat globules and aggregates in SFG cheeses. The ultrastructure of milk fat played a role in the functional and sensory properties of Emmental cheese and the use of smaller native globules may be advantageous. |
| اللغة: | English |
| تدمد: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2006.09.011⟩ |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::162b05fb181cee1bee208cc604434250 https://hal.inrae.fr/hal-02661384 |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi.dedup.....162b05fb181cee1bee208cc604434250 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 09639969 |
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| DOI: | 10.1016/j.foodres.2006.09.011⟩ |