Progress 05/01/03 to 09/30/11
Outputs
OUTPUTS: Multiple presentations at UW Short courses including Cheese Technology (twice a year)topics: Rennet and milk coagulation, Cheese chemistry and control of functionality; Applied Dairy Chemistry, topics: Minerals, Proteins (+ lab); Processed Cheese, topics: Emulsifying salts, Melting and texture tests. Experiments were conducted/analyzed to investigate the impact of mechanical disruption of cheese curd and reforming the curd by repressing or cold extrusion, impact of emulsifying salts on the properties of processed cheese and changes in mineral equilibrium during ripening of Colby cheese. Presentations at annual meetings of American Dairy Science Association and Industry conferences. PARTICIPANTS: Lucey, J. A. (PI) Lee, A. (graduate student) Shirashoji, N. (collaborator) Jaeggi, J. (collaborator) Johnson, M. E. (collaborator) Govindasamy-Lucey, S. (collaborator) Akbulut, C (graduate student) TARGET AUDIENCES: The dairy industry and the food science academic community are the target audiences. Training short courses, presentations at symposia, providing advice were examples of efforts designed to provide updates to the industry. For the academic community efforts were made via publications and presentations at conferences. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
New scientific knowledge was created that contributed to the publication of three peer-reviewed papers, and four book chapters. Cheese manufacturers adopted several methods for determining the mineral equilibrium in cheese as well as specific testing methods for cheese functuionality. Site visits were organized to companies to help train their personnel on the use of such techniques as well as providing background and insights on these new methods.
Publications
- Journal articles: Lee, M.-R., M. E. Johnson, S. Govindasamy-Lucey, J. J. Jaeggi and J. A. Lucey. 2010. Insoluble calcium content and rheological properties of Colby cheese during ripening. Journal of Dairy Science 93:1844-1853.
- Shirashoji, N., J. J. Jaeggi, and J. A. Lucey. 2010. Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese. Journal of Dairy Science 93: 2827-2837.
- Akbulut, C., S. Govindasamy-Lucey, J. A. Lucey, J. J. Jaeggi and M. E. Johnson. 2010. Impact of grating size on the texture and melting properties of re-formed non-fat cheese. Milchwissenschaft (in press)
- Book Chapters: Lucey, J. A., Maurer-Rothmann, A., and Kaliappan, S. 2010. Functionality of ingredients - emulsifying salts. In Processed Cheese & Analogues. A. Tamime (ed). Wiley Blackwell (in press)
- Lucey, J. A. 2010. Acid and acid/heat coagulated cheese. In Encyclopedia of Dairy Sciences. 2nd edition, J. W. Fuquay, P. F. Fox, and P.L.H. McSweeney eds. Elsevier, (in press)
- Lucey, J. A. 2010. Rennet coagulation. In Encyclopedia of Dairy Sciences. 2nd edition, J. W. Fuquay, P. F. Fox, and P.L.H. McSweeney eds. Elsevier, (in press)
- Lucey, J. A. 2010. Syneresis. In Encyclopedia of Dairy Sciences. 2nd edition, J. W. Fuquay, P. F. Fox, and P.L.H. McSweeney eds. Elsevier, (in press)
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: Presentations at the UW-Madison Cheese Technology short course held twice a year, presentations entitled Cheese Chemistry and Functionality. Presentation at the UW-Madison Processed Cheese Technology short course, presentations entitled: Assessing Rheological Properties: Melt and Texture Tests Presentation at the UW-Madison Processed Cheese Technology short course, presentations entitled: Properties of Emulsifying Salts used for Process Cheese Presentation for a dairy company specific training course held at UW-Madison, entitled: Cheese Chemistry: Control of Functionality Presentation at the Wisconsin Center for Dairy research annual Research Forum entitled: High pressure processing of lowfat cheese PARTICIPANTS: PI: Lucey; Graduate students: J. Stankey, C. Akbulut, C. Brickley; Collaborators: P. L. H. McSweeney, M. Johnson, S. Govindasamy-Lucey, J. Jaeggi TARGET AUDIENCES: Dairy industry, in particular cheese manufacturers Dairy researchers PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
We investigated the effect of the addition of trisodium citrate (TSC) and calcium chloride on the textural and rheological properties of Cheddar-style cheese was investigated. These salts were added at the salting (where the addition of sodium chloride is usually performed). There were no significant differences in the extent or rate of proteolysis for all cheeses and so the observed textural changes were mainly due to changes in the Ca equilibrium of the cheeses (i.e., shifts in the proportions of from insoluble to soluble forms as well the increased total Ca content with the addition of Ca chloride) and related changes in casein-casein interactions. The addition of TSC decreased the residual insoluble Ca phosphate concentration in the Cheddar-style cheeses while the addition of Ca chloride increased the levels of insoluble ca phosphate present throughout ripening. This approach is another, new method that allows cheesemakers to modify texture by the addition of various types of salts along with the traditional sodium chloride. This research also highlighted the significant physicochemical effect that altering the residual insoluble Ca phosphate concentration plays on the textural and rheological properties of a Cheddar-style cheese during ripening.
Publications
- Stankey, J. A., M. E. Johnson, and J.A. Lucey. 2009. Impact of the addition of salts on the textural and rheological properties of nonfat cheese. Presented at 2009 ADSA annual meeting. J. Dairy Sci. Vol. 92, E-Suppl. 1. p.363.
- Akbulut, C., S. Govindasamy-Lucey, J. A. Lucey, J.J. Jaeggi, and M. E. Johnson. 2009. Impact of grating and reforming on the texture of low fat/nonfat cheese. Presented at 2009 ADSA annual meeting. J. Dairy Sci. Vol. 92, E-Suppl. 1. p.363.
- Brickley, CA., J. A. Lucey and P. L. H. McSweeney. 2009. Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening. International Journal of Dairy Technology 62:527-534.
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Invited presentations by Lucey during 2008 "Advances in Nonfat/Lowfat Process Cheese For Melting and Ingredient Use" invited presentation at the DMI-sponsored lowfat cheese symposium at the American Dairy Science Association annual meeting Indianapolis, July 8, 2008. "Casein and Whey Protein Applications in Dairy Foods" invited presentation at the Institute of Food Technologists (IFT) annual meeting in New Orleans, June 30, 2008 "Cheese as an ingredient in Food" invited keynote speaker at the 2008 International Dairy Federation (IDF) Cheese Ripening symposium in Bern, Switzerland, March 13, 2008. "Cheese Research updates" invited seminars at the Land O'Lakes headquarters at Arden Hills, MN, June 4, 2008. Twice a year presentations in the UW-Madison Cheese Technology Short Course with lectures entitled: "Cheese Chemistry/Control of Functionality". Once a year presentation in the UW-Madison Process cheese short course with two lectures entitled: "Properties of Emulsifying Salts used for Process Cheese" and "Assessing Rheological Properties: Melt and Texture Tests" Presentation by graduate student/collaborators: Salim, E., M., S. Govindasamy-Lucey, M. E. Johnson, and J. A. Lucey. 2008. Effect of different types of emulsifiers on the functional properties of low-fat process cheese. Presented at 2008 ADSA annual meeting. Govindasamy Lucey, S., B. Dosti, J. Jaeggi, M. Johnson, and J. Lucey. 2008. Impact of the type of milk protein used to prepare starter media on properties of Mozzarella cheese. Presented at 2008 ADSA annual meeting. PARTICIPANTS: PI: John Lucey, Collaborators: Mark Johnson, Selvarani Govindasamy-Lucey and John Jaeggi (Wisconsin Center for Dairy Research), David Horne (retired, formerly of the Hannah Research Institute, Scotland). These collaborators work closely on various cheese functionality projects providing input into design and experimental work and well as helping with the writing of publications. Graduate Students: Eileen Salim and Jong-woo Choi, and research associate Yanjie Lu, who carry out most of the experimental work on these topics. TARGET AUDIENCES: The dairy industry, and the scientific community. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
We studies the functional properties of pasteurized process cheese (PPC) made with different types of emulsifying salts (ES) (2%, wt/wt) were investigated as a function of different pH values (from 5.3 to ~5.9). The ES investigated were trisodium citrate (TSC), disodium phosphate (DSP), sodium hexametaphosphate (SHMP), and tetrasodium pyrophosphate (TSPP). All PPC samples exhibited an increase in degree of flow (DOF) determined at 45C when pH was increased from 5.3 to 5.6, presumably reflecting greater Ca binding by the ES, increased charge repulsion and therefore greater casein dispersion. When pH of PPC was increased from 5.6 to 5.9, two types of ES (DSP and SHMP) exhibited no further increase in DOF at 45C; while DOF increased in one type of PPC (made with TSC) but decreased in another (made with TSPP). TSPP is able to form crosslinks with casein especially in the vicinity of pH 6, which likely restricted melt; in contrast TSC does not crosslink caseins and the increase in pH helped cause greater casein dispersion. Low pH samples (5.3) were not significantly harder than higher pH samples for all ES types but exhibited fracture. The PPC with the highest hardness values at pH 5.3 and 5.6 were made with TSPP and TSC, respectively. The pH-dependent functional behavior of PPC was strongly influenced by the type of ES and its physico-chemical properties including its ability to bind Ca, the possible creation of crosslinks with casein and casein dispersion during cooking.
Publications
- Brickley, C. A., S. Govindasamy-Lucey, J.J. Jaeggi, M.E. Johnson, P.L.H. McSweeney and J.A. Lucey. 2008. Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases. Journal of Dairy Science 91: 39-48.
- Choi, J., D. S. Horne, M. E. Johnson and J. A. Lucey. 2008. Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheese Journal of Dairy Science 91: 513-522.
- OMahony, J. A., P. L. H. McSweeney and J. A. Lucey and. 2008. Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of alphas1-: beta-casein. Milchwissenschaft 63: 145-148.
- OMahony, J. A., P. L. H. McSweeney and J. A. Lucey and. 2008. Rheological properties of rennet-induced skim milk gels made from milk protein concentrate solutions with different ratios of alphas- : beta-casein. Milchwissenschaft 63: (in press).
- Lucey, J. A. 2008. Some perspectives on the use of cheese as a food ingredient. Dairy Sci. Technol. 88: 573-594
- Mizuno, R., Matsuda, T., Lucey, J. A. and N. Ichihashi. 2008. Effects of changes in the distribution of soluble and insoluble calcium on Mozzarella cheese. Milchwissenschaft (in press)
- Lu, Y., N. Shirashoji and J. A. Lucey 2008. Effects of pH on the textural properties and meltability of pasteurized process cheese made with different types of emulsifying salts. Journal of Food Science. 73: 363-369.
- Abstracts: Salim, E., M., S. Govindasamy-Lucey, M. E. Johnson, and J. A. Lucey. 2008. Effect of different types of emulsifiers on the functional properties of low-fat process cheese. J. Dairy Sci. Vol. 91, E-Suppl. 1. p.116.
- Govindasamy Lucey, S., B. Dosti, J. Jaeggi, M. Johnson, and J. Lucey. 2008. Impact of the type of milk protein used to prepare starter media on properties of Mozzarella cheese. Presented at 2008 ADSA annual meeting. J. Dairy Sci. Vol. 91, E-Suppl. 1. p.512.
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Presentations at national meetings: Lee, M.-R., M. E. Johnson, S. Govindasamy-Lucey, J. Jaeggi, and J. A. Lucey. 2007. Impact of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese. Presented at 2007 ADSA annual meeting. Journal of Dairy Science 90, Suppl. 1. page 145. Udayarajan, C., D. S. Horne, and J. A. Lucey. 2007. Effect of holding cheese at high temperatures on insoluble calcium induced structure formation. Presented at the 2007 IFT annual meeting Chicago. Presentation # 046-05. Twice a year presentations in the UW-Madison Cheese Technology Short Course with lectures entitled: "Cheese Chemistry/Control of Functionality". Once a year presentation in the UW-Madison Process cheese short course with two lectures entitled: "Properties of Emulsifying Salts used for Process Cheese" and "Assessing Rheological Properties: Melt and Texture Tests"
PARTICIPANTS: PI: John Lucey Collaborators: Mark Johnson, Selvarani Govindasamy-Lucey and John Jaeggi (Wisconsin Center for Dairy Research), David Horne (retired, formerly of the Hannah Research Institute, Scotland) and Rei Mizuno (Morinaga company, Japan). These collaborators work closely on various cheese functionality projects providing input into design and experimental work and well as helping with the writing of publications. Graduate Students: Mee-Ryung Lee and Jong-woo Choi, PhD students who carry out most of the experimental work on these topics.
TARGET AUDIENCES: The dairy industry, and the scientific community.
Impacts
We have developed new fundamental knowledge on the rheological properties of cheese during heating which is useful in understanding processes such as melt, creaming, flow and stretchability. We have developed a molecular-based model for cheese texture and functionality. We have developed techniques to measure the proportions of soluble and insoluble calcium in natural and process cheeses. These techniques are used to understand the critical role that the calcium that is associated with protein has on cheese functionality. These techniques are routinely used in problem solving work with dairy companies. These techniques help to identify the causes of cheese texture problems.
Publications
- Govindasamy-Lucey, S., T. Lin, J. J. Jaeggi, C. J. Martinelli, M. E. Johnson and J. A. Lucey. 2007. Impact of type of concentrated sweet cream buttermilk on the manufacture, yield and functionality of pizza cheese. Journal of Dairy Science 90: 2675-2688.
- Choi, J., D. S. Horne, and J. A. Lucey. 2007. Effect of insoluble calcium concentration on rennet coagulation properties of milk. Journal of Dairy Science 90: 2612-2623.
- Mizuno, R., and J. A. Lucey. 2007. Properties of milk protein gels formed by phosphates. Journal of Dairy Science 90: 4524-4531.
- Horne, D. S., J. A. Lucey, and J. W. Choi. 2007. Casein interactions: does the chemistry really matter? In Food Colloids: Self-assembly and Material Science. (Dickinson E. and Leser, M. E., eds), pp. 155-166. RSC Publ.
- Govindasamy-Lucey, S., J. J. Jaeggi, M. E. Johnson, T. Wang, and J. A. Lucey. 2007. Use of cold microfiltration retentates produced using polymeric membranes for standardization of milks for manufacture of pizza cheese. Journal of Dairy Science 90: 4552-4568.
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Progress 01/01/06 to 12/31/06
Outputs
Binary mixtures of emulsifying salts (ES) were tested in model milk protein solution and in process cheese (PC). Four types of ES were chosen from four different ES categories that are widely used in the industry, namely trisodium citrate (TSC), disodium orthophosphate (DSP), tetrasodium pyrophosphate (TSPP) and sodium hexametaphosphate (SHMP). Six different binary ES mixtures, i.e. TSC-DSP, TSC-TSPP, TSC-SHMP, SHMP-DSP, SHMP-TSPP, and TSPP-DSP were prepared from these ES by combining the ES in different proportions. The buffering profiles of both the milk solutions and PC systems with the different ES mixtures indicated that new types of Ca-salt complexes were formed. The type of new Ca-ES complexes formed depended on the types of ES, the proportion of ES mixtures and total ES concentration. In mixtures with a high proportion of TSC, DSP, TSPP and SHMP, the Ca-ES complexes formed were probably Ca-Citrate, Ca-orthophosphate, Ca-pyrophosphate and Ca-hexametaphosphate,
respectively. Interactions between these newly formed salts with the dispersed caseins affected the functional properties of PC. An increased concentration of TSC in an ES blend resulted in the increased concentration of soluble Ca and P, both in model and PC systems. This suggested that the newly formed Ca-citrate complexes did not associate with the dispersed caseins (as they were in the serum phase). The presence of TSC in ES mixtures also resulted in soft and meltable PC. A high concentration of DSP or TSPP in ES mixtures resulted in high amount of insoluble Ca and P both in the model and PC systems. The Ca-orthophosphate or pyrophosphate complexes that formed with the use of a high concentration of DSP or TSPP in an ES mixture resulted in the association (i.e. cross-linking) of these complexes with dispersed caseins. The PC made using ES blends containing DSP or TSPP were hard and melted poorly. Moreover, a combination of TSPP and DSP resulted in gelation of model MPC systems and
among the ES combinations studied this ES blend resulted in lowest melt for PC. In a blend of TSPP and DSP, a high concentration of TSPP resulted in soft and better melting PC than when there was a high concentration of DSP in this ES mixture. In model systems, SHMP associated with caseins when used at low concentrations (i.e. there was an increase in the amount of insoluble Ca and P), however, when used at high concentrations SHMP formed soluble Ca salt complexes which did not appear to associate with the dispersed caseins. Process cheese made with ES mixtures containing high concentrations of SHMP was soft and meltable. However, when only SHMP was used, the PC became increasingly hard and less meltable with an increase in the concentration of SHMP.
Impacts
Blends of emulsifying salts are commonly used in the process cheese industry. However, the selection of the specific salts in these blends are often kept secret by ingredient supplier companies. A better understanding of the impact of different blends of ES on process cheese texture will help manufacturers understand what is happening in their process and they will be able to make more informed choices of what type of salts to use in blends.
Publications
- Lu, Y., N. Shirashoji and J. A. Lucey 2007. Rheological, textural and melting properties of commercial samples of some of the different types of pasteurized processed cheese. International Journal of Dairy Technology (in press)
- Johnson, M. E. and J. A. Lucey. 2006a. Calcium: a key factor in controlling cheese functionality. Australian Journal of Dairy Technology 61:147-153.
- Johnson, M. E. and J. A. Lucey. 2006b. Major technological advances and trends in cheese. Journal of Dairy Science 89:1174-1178
- OMahony, J. A., P. L. H. McSweeney and J. A. Lucey and. 2006. A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese. Journal of Dairy Science 89:892-904
- Udayarajan, C., J. A. Lucey and D. S. Horne. 2007. Use of time-temperature superposition to study the rheological properties of cheese during heating and cooling. International Journal of Food Science and Technology (in press)
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Progress 01/01/05 to 12/31/05
Outputs
The effects of the concentration of trisodium citrate (TSC) and sodium hexametaphosphate (SHMP) emulsifying salt (0.25-2.75%) and holding time (0-20 min) on the textural, rheological and microstructural properties of pasteurized process Cheddar cheese were studied using a central composite rotatable design. However, the insoluble Ca decreased with increasing concentration of TSC. The results of the TSC study suggest that TSC chelated Ca from colloidal calcium phosphate and dispersed casein; the citrate-Ca complex remained trapped within the process cheese matrix. Increasing the concentration of TSC helped to improve fat emulsification, and casein dispersion during cooking, both of which probably helped to reinforce the structure of process cheese. Increasing the concentration of SHMP resulted in cheese with lower meltability and higher hardness; this was interpreted as being due to the formation of cross-links of Ca phosphate in the matrix. Effects of two types of
emulsifying salts (ES) on the functionality of non-fat pasta filata cheese were examined. Insoluble Ca and P contents of cheese significantly decreased with increasing concentrations of TSC. Both insoluble Ca and P contents increased with the addition of 1% TSPP. With increasing concentrations of TSC, meltability increased, while increasing the TSPP content decreased meltability. Cheese made with 1% TSC had better stretchability compared with control cheese. However, the addition of more than 3% TSC decreased stretchability. Addition of TSPP caused a considerable decrease in stretchabilty. The effects of TSC were probably caused by a decrease in the number of Ca phosphate cross-links, while the effects of TSPP may have been related to the formation of new TSPP-induced casein-casein interactions. The influence of emulsifying salts (ES) on some physical properties of casein micelles was investigated. Various ES, TSC or sodium phosphates (ortho-, pyro-, or hexameta-) were added to milk
protein concentrate (MPC) solution and all samples were adjusted to pH 5.8. Acid-base buffering curves were used to observe changes in the amount and type of insoluble Ca phosphates. An increase in the concentration of TSC added to MPC solution decreased turbidity, buffering at pH 5 contributed by colloidal Ca phosphate (CCP) and amount of casein-bound Ca and Pi. Addition of up to 0.7% disodium orthophosphate (DSP) did not significantly influence turbidity, buffering curves, or amount of casein-bound Ca and Pi. When higher concentrations of DSP were added, there was a slow decrease in turbidity. With increasing concentration of added TSPP, turbidity and buffering at pH 5 decreased and amount of casein-bound Ca and Pi increased. When small concentrations (i.e., 0.1%) of SHMP were added, effects were similar to those when TSPP were added but when higher concentrations were added, the buffering peak shifted to a higher pH value and amount of casein-bound Ca and Pi decreased. These
results suggested that each type of ES influenced casein micelles by different mechanisms.
Impacts
These results suggested that ES interacted with cheese components by several mechanisms, such as, dispersion of the original insoluble Ca phosphate, formation of new Ca salts and casein polymerization. A greater understanding of how these ES influence cheese properties will help PC manufacturers to regulate functional behavior.
Publications
- Mizuno, R., and J. Lucey. 2005. Effects of emulsifying salts on the turbidity and calcium-phosphate protein interactions in casein micelles. Journal of Dairy Science 88:3070-3078.
- Mizuno, R., and J. Lucey. 2005. Effects of two types of emulsifying salts on the functionality of non-fat pasta filata cheese. Journal of Dairy Science 88: 3411-3425
- Shirashoji, N., J. J. Jaeggi, and J. A. Lucey. 2006. Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese. Journal of Dairy Science 89: 15-28.
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Progress 01/01/04 to 12/31/04
Outputs
The effects of various emulsifying salts (ES) on the rheological and texture properties of pasteurized process Cheddar cheese were studied. The types of salts studied were: trisodium citrate (TSC), disodium orthophosphate (DSP), tetrasodium pyrophosphate (TSPP) and sodium hexametaphosphate (SHMP) (concentrations of ES ranged from 0.25-2.75%). Model studies were also performed using a 5% milk protein concentration solution, where the influence of various concentrations of ES on turbidity, calcium phosphate salt characteristics and serum Ca and phosphate levels were determined. These studies have indicated that each type of ES may have different affects on process cheese functionality. Work is continuing on cheese experiments with ES and relating changes in the state of calcium and phosphate in cheese to functional properties.
Impacts
Improved knowledge of the mode of action of emulsifying salts will help to better control process cheese functional properties, e.g. melt, and could facilitate the development of new cheese products.
Publications
- Mizuno, R. and J. A. Lucey. 2004. Interaction of emulsifying salts with milk proteins. Presented at 2004 ADSA annual meeting. Journal of Dairy Science 87: suppl. 1, page 288.
- Shirashoji, N., J. J. Jaeggi, and J. A. Lucey. 2004. Effect of emulsifying salts on texture of pasteurized process Cheddar cheese. Presented at 2004 ADSA annual meeting. Journal of Dairy Science 87: suppl. 1, page 231.
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