Processed cheese analogues incorporating fat-substitutes - 2. Rheology, sensory perception of texture and microstructure

The effects on the sensory perception of texture, rheology and microstructu re of processed cheese analogue made with different milk protein bases, and substitution of milk fat by starch or microparticulate whey protein were s tudied. Differences in rheological properties of the products were influenc ed by (a) the duration of storage, (b) the cohesiveness character with resp ect to the lipid content, and (c) the compression response and spreadabilit y characteristics with respect to lipid, storage period and / or base; the latter two aspects peaked at 2 months and then dropped to their initial val ues. Scanning and transmission electron microscopy revealed differences in the microstructure of processed cheese analogues. Products made with anhydr ous milk fat contained higher concentrations of fat globules compared with analogues made with fat-substitutes. Electron-dense particles were evident in all the products, which could be found between such images and the rheol ogical properties of processed cheese analogues. The porosity of the protei n matrix was denser in processed cheese analogues made with high-protein sk immed milk powder.