Rheological profile of cream cheese elaborated with milk whey: influence of different blend of polissacharides

Abstract

Cream cheese manufacture involves breakdown of the paracaseinate network in natural cheese through heat and mechanical action in presence of emulsifying salts until conversion homogeneous molten mass, which can immobilize water and others ingredients. During cooling, protein-protein interactions and others interactions result in the formation of a new threedimensional matrix. The aim of this present work was to study the influence of polysaccharides in the rheological behavior of cream cheese elaborated with milk whey. Physicochemical (pH, moisture, total solids) and rheological parameters were studied in samples elaborated with milk whey and with differents blends of polysaccharides (xanthan / locust and xanthan / guar). The blend of polysaccharides was effectives in the rheological parameters, showed increase of the consistency index of the cream cheese. The pseudoplasticity was highest for samples with 0,2% xanthan / 0,2% locust. These results indicated that blends of polysaccharides should reward physical changes caused by the addition of milk whey liquid in cream cheese.