Journal article

The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties

Lydia Ong, Anita P Pax, Adabelle Ong, Jitraporn Vongsvivut, Mark J Tobin, Sandra E Kentish, Sally L Gras

Food Chemistry | Elsevier BV | Published : 2020


The effect of variation in acid gel pH during cream cheese production was investigated. The gel microstructure was denser and cheese texture firmer, as the pH decreased from pH 5.0 to pH 4.3, despite the viscoelasticity of these gels remaining similar during heating. Protein hydration and secondary structure appeared to be key factors affecting both cheese microstructure and properties. Proteins within the matrix appeared to swell at pH 5.0, leading to a larger corpuscular structure; greater β-turn structure was also observed by synchrotron-Fourier transform infrared (S-FTIR) microspectroscopy and the cheese was softer. A decrease in pH led to a denser microstructure with increased aggregate..

View full abstract


Awarded by Australian Research Council

Funding Acknowledgements

This project was supported by the funding provided by the Australian Research Council Industrial Transformation Research Program (ITRP IH120100005). The ARC Dairy Innovation Hub is a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd. Sally Gras, Sandra Kentish and Lydia Ong are supported by The ARC Dairy Innovation Hub. The authors would like to acknowledge the Advance Microscopy Facility (AMF), the Biological Optical Microscopy Platform (BOMP) at The Bio21 Institute of Molecular Science and Biotechnology Institute for access to equipment. S-FTIR data collection was undertaken at the IRM beamline at the Australian Synchrotron, part of ANSTO.