Carrageenan as a functional additive in the production of cheese and cheese-like products.

@article{Baszak2018CarrageenanAA,
  title={Carrageenan as a functional additive in the production of cheese and cheese-like products.},
  author={Błażej B Błaszak and Grażyna Gozdecka and Alexander Shyichuk},
  journal={Acta scientiarum polonorum. Technologia alimentaria},
  year={2018},
  volume={17 2},
  pages={
          107-116
        }
}
Carrageenan is a well-known gelling agent used in the food industry. The present review of patent and scien- tific literature shows that carrageenan is a useful additive in the cheese production process. The gel-strength- ening properties of carrageenan are as a result of the fairly strong bonds it forms with casein macromolecules. However, carrageenan-casein interaction is dependent on pH. Different carrageenan types have different charge levels (the most charged is the helix form of lambda… 

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Carrageenan as a functional additive in the production of cheese and cheese-like products [pdf]

: Carrageenan is a well-known gelling agent used in the food industry. The present review of patent and scien- tific literature shows that carrageenan is a useful additive in the cheese production

Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan

Hydrocolloids act as stabilizer and thickening agents, thus able to replace emulsifying salts. The present study was planned to use к-carrageenan in the production of processed cheddar cheese and to

Effect of Carrageenan on Physicochemical and Functional Properties of Low-Fat Colby Cheese.

Improved the textural and rheological properties of low-fat cheese by 2 ways: one is increasing the content of bound and expressible moisture due to their high water absorption capacity and the other is interfering with casein crosslinking, thereby further increasing MNFS and the actual yield.

Utilizing the Functions of Hydrocolloids as Fat Mimetic to Enhance theProperties of Low-fat Domiati Cheese

Regarding the rising demand of eating healthy displayed by consumers over the past few years, dairy market has been increasing its supply in producing low fat cheese. As well known, the reduction

The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

The aim of this work was to observe the influence of different hydrocolloids on changes in the rheological properties of processed cheese and their analogues within the process of cooling depending

EFFECTS OF EMULSIFYING SALTS AND CARRAGEENAN ON RHEOLOGICAL PROPERTIES OF CHEESE‐LIKE PRODUCTS PREPARED BY DIRECT ACIDIFICATION

The effects of five emulsifying salts and a blend of carrageenan on the rheological properties of cheese-like products produced by direct acidification were evaluated. The tested salts included:

Effect of κ-carrageenan and tetrasodium pyrophosphate on the yield of direct acidified cottage cheese

In the present study, endeavours were made to improve the yield of direct acidified cottage cheese through the addition of κ-carrageenan in milk before heat treatment and tetrasodium pyrophosphate (TSPP) immediately before renneting.

Carrageenan type effect on soybean oil / soy protein isolate emulsion employed as fat replacer in panela-type cheese

In order to modify the fatty acid profile of panela-type cheese (a Mexican fresh cheese), emulsified soybean oil with soy protein isolate and different carrageenan (iota, kappa or lambda) was