The effect of milk fat substitution on the rheological properties of Edam-type cheese
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ORIGINAL PAPER
The effect of milk fat substitution on the rheological properties of Edam‑type cheese Ryszard Myhan1 · Tomasz Jeliński2 · Ireneusz Białobrzewski1 · Jadwiga Sadowska2 · Ewelina Jachimczyk1 Received: 19 February 2020 / Revised: 28 July 2020 / Accepted: 10 August 2020 © The Author(s) 2020
Abstract In cheese-like products, milk components (in particular fat) are partially or completely replaced with non-dairy substitutes. An attempt was made in this study to determine whether Edam-type cheese can be distinguished from its substitute, where milk fat was replaced with palm oil, based on rheological properties. The rheological properties of Edam cheese and its substitute were analyzed during a 16-week ripening period, based on the results of a stress-relaxation test. The values of the rheological parameters were estimated with the use of the generalized Maxwell model and a non-linear model proposed by the authors, which accounted for the plastic deformation of the analyzed samples. The study revealed that both methods were equally effective in describing the stress relaxation process; therefore, they can be regarded as equivalent. Excluding the initial stage of ripening (which is not important from the consumers’ point of view), the replacement of milk fat with palm oil did not influence the rheological properties of Edam-type cheese and the cheese-like product. In subsequent stages of ripening, no significant differences were found in the rheological properties of both products, which could only be used to evaluate their ripeness. Keywords Edam-type cheese · Cheese substitute · Cheese ripening · Rheological properties Abbreviations E Apparent elasticity (Pa) n Flow index t Time (s) Trel Relaxation time (s) ε Relative strain η Apparent viscosity (Pa s) κ Consistency index (Pa sn) σ External load (Pa) σE Elastic stress (Pa) σN Viscous stress (Pa) σV Plastic deformation (Pa)
* Ewelina Jachimczyk [email protected] 1
Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, ul. Oczapowskiego 2, 10‑719 Olsztyn, Poland
Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10‑748 Olsztyn, Poland
2
Introduction The growing competition on the market of processed foods, including dairy products, has increased the supply of foods where selected natural ingredients are replaced with substitutes. Such products are introduced to meet consumer demand for innovative foods with altered dietary properties [1] and to decrease production costs [2–4]. The costs associated with the production of ripened cheese are most frequently reduced by substituting milk fat with vegetable oil and shortening the ripening time [5]. Various sensory and instrumental methods are deployed to identify the properties of food products [6–15]. According to the literature, textural and rheological properties, which are often correlated with the chemical composition of foods, support rapid and low-cost identification of products and ev
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