Denaturation kinetics and processing of cream cheese substitute coagulated with lemon juice
Abstract The objective of this study was to evaluate the kinetics of denaturation of milk proteins at different temperatures of 80 °C and 85 °C, using lemon juice as a coagulating agent. Subsequently, we develop a cream cheese substitute and analyze its rheological, physicochemical, and sensory prop...
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2025
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| _version_ | 1881508914478972928 |
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| author | Castro, Ruth Angela Segura Ortega Barriga, Rosario Edely Chila Choque, Edwin Prieto, Jose Manuel |
| author_browse | Castro, Ruth Angela Segura Chila Choque, Edwin Ortega Barriga, Rosario Edely Prieto, Jose Manuel |
| author_facet | Castro, Ruth Angela Segura Ortega Barriga, Rosario Edely Chila Choque, Edwin Prieto, Jose Manuel |
| author_sort | Castro, Ruth Angela Segura |
| collection | Producción científica |
| description | Abstract The objective of this study was to evaluate the kinetics of denaturation of milk proteins at different temperatures of 80 °C and 85 °C, using lemon juice as a coagulating agent. Subsequently, we develop a cream cheese substitute and analyze its rheological, physicochemical, and sensory properties in comparison with commercial cream cheese. The results indicated that a higher reaction rate constant (K) and a higher yield were obtained at 85 °C. For the preparation of the cream cheese substitute, three formulations were developed, differentiated by the type of hydrocolloids: M1 (0.11% guar gum, 0.11% xanthan gum, and 0.11% carob gum), M2 (0.165% guar gum and 0.165% xanthan gum), and M3 (0.165% guar gum and 0.165% carob gum). Samples M1, M2, and M3 presented a pseudoplastic fluid, while the Control sample presented a fluid closer to Newtonian, both with elastic behavior. At the physicochemical level, the M3 cream cheese substitute showed higher protein content and lower fat and moisture content than the commercial cream cheese. In the sensory analysis, the M3 sample showed greater perception of acidity, while the commercial cheese stood out in creaminess and spreadability, obtaining greater acceptance. The differences observed between the two products may be influenced by the composition of the milk used, affecting the structure and stability of the cream cheese. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/651 |
| institution | UPeU |
| language | English |
| publishDate | 2025 |
| publishDateRange | 2025 |
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| spelling | oai:cris.upeu.edu.pe:20.500.15037/6512026-10-30T17:09:50ZDenaturation kinetics and processing of cream cheese substitute coagulated with lemon juiceCastro, Ruth Angela SeguraOrtega Barriga, Rosario EdelyChila Choque, EdwinPrieto, Jose ManuelFatHydrocolloidsProteinPseudoplasticRheologySensoryAbstract The objective of this study was to evaluate the kinetics of denaturation of milk proteins at different temperatures of 80 °C and 85 °C, using lemon juice as a coagulating agent. Subsequently, we develop a cream cheese substitute and analyze its rheological, physicochemical, and sensory properties in comparison with commercial cream cheese. The results indicated that a higher reaction rate constant (K) and a higher yield were obtained at 85 °C. For the preparation of the cream cheese substitute, three formulations were developed, differentiated by the type of hydrocolloids: M1 (0.11% guar gum, 0.11% xanthan gum, and 0.11% carob gum), M2 (0.165% guar gum and 0.165% xanthan gum), and M3 (0.165% guar gum and 0.165% carob gum). Samples M1, M2, and M3 presented a pseudoplastic fluid, while the Control sample presented a fluid closer to Newtonian, both with elastic behavior. At the physicochemical level, the M3 cream cheese substitute showed higher protein content and lower fat and moisture content than the commercial cream cheese. In the sensory analysis, the M3 sample showed greater perception of acidity, while the commercial cheese stood out in creaminess and spreadability, obtaining greater acceptance. The differences observed between the two products may be influenced by the composition of the milk used, affecting the structure and stability of the cream cheese.Articlehttps://doi.org/10.1590/1981-6723.272510.1590/1981-6723.2725https://hdl.handle.net/20.500.15037/651W4415369511enBrazilian journal of food technology/Brazilian Journal of Food Technology1516-72751519-09001981-67232025-01-012026-06-13T09:29:04Z2026-06-13T09:29:04Z |
| spellingShingle | Fat Hydrocolloids Protein Pseudoplastic Rheology Sensory Castro, Ruth Angela Segura Ortega Barriga, Rosario Edely Chila Choque, Edwin Prieto, Jose Manuel Denaturation kinetics and processing of cream cheese substitute coagulated with lemon juice |
| title | Denaturation kinetics and processing of cream cheese substitute coagulated with lemon juice |
| title_full | Denaturation kinetics and processing of cream cheese substitute coagulated with lemon juice |
| title_fullStr | Denaturation kinetics and processing of cream cheese substitute coagulated with lemon juice |
| title_full_unstemmed | Denaturation kinetics and processing of cream cheese substitute coagulated with lemon juice |
| title_short | Denaturation kinetics and processing of cream cheese substitute coagulated with lemon juice |
| title_sort | denaturation kinetics and processing of cream cheese substitute coagulated with lemon juice |
| topic | Fat Hydrocolloids Protein Pseudoplastic Rheology Sensory |
| topic_facet | Fat Hydrocolloids Protein Pseudoplastic Rheology Sensory |
| url | https://doi.org/10.1590/1981-6723.2725 https://hdl.handle.net/20.500.15037/651 |
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