Formation of Cheddar cheese analogues using canola oil and ultrasonication – a comparison between single and double emulsion systems
Thomas SH Leong, Lydia Ong, Charitha J Gamlath, Sally L Gras, Muthupandian Ashokkumar, Gregory JO Martin
International Dairy Journal | Elsevier BV | Published : 2020
Cheddar cheese analogues were produced from skim milk in which canola oil was emulsified using ultrasound to form either single (O/W) or double emulsions (W1/O/W2). The double emulsion cheese analogues (DECH) had a distinct microstructure and retained small skim milk droplets, dispersed in the fat phase, for more than 7 months of aging at 4 °C. The single emulsion cheese analogues (SECH), prepared with the same fat content as control cheeses, produced comparable yields of cheese and whey, with similar composition, although the fat droplets were more spherical and showed greater coalescence. The DECH cheese with skim milk encapsulated in the oil droplets was harder, melted less and showed mor..View full abstract
Related Projects (1)
Awarded by Australian Research Council
Philip Wilcox and Dr Ronald Halim are acknowledged for their assistance in the set-up of gas chromatography protocols used for the fatty acid profiling. Confocal microscopes were accessed within the Bio21 Advanced Microscopy Facility. This research was supported under Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme (project number IH120100005). The ARC Dairy Innovation Hub is a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd.