Processed Cheeses Made With and Without Peptization. Submicroscopic structure and thermodynamic characteristics

B. Schäffer; S. Szakály; D. Lőrinczy

doi:10.1023/a:1011532009021

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Journal of Thermal Analysis and Calorimetry

Volume/Issue:: Volume 64: Issue 2

Processed Cheeses Made With and Without Peptization. Submicroscopic structure and thermodynamic characteristics

Authors: B. Schäffer, S. Szakály¹, and D. Lőrinczy²

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¹ Hungarian Dairy Research Institute H-7624 Pécs Szigeti str. 12 Hungary H-7624 Pécs Szigeti str. 12 Hungary
² University of Pécs Biophysical Department, Faculty of Medicine H-7624 Pécs Szigeti str. 12 Hungary H-7624 Pécs Szigeti str. 12 Hungary

DOI:: https://doi.org/10.1023/a:1011532009021

Page Count:: 671–679

Publication Date:: 01 May 2001

Online Publication Date:: 02 Nov 2004

Article Category:: Research Article

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Abstract

The osteoporosis is regarded as a widespread disease all over the world. In the prevention therapy of this disease there is a primary role of the daily calcium intake with the proper Ca:P ratio (1:1–1:2). The primary source of Ca for people the dairy products are implied, from which only the processed cheeses have inadequate ratio of Ca:P. In cheeses processed without peptization developed in the Hungarian Dairy Research Institute (HDRI) the Ca:P ratio meets the requirements (1.5:1), moreover these products can be enriched with Ca. In this study we used both processing technologies. The electronmicroscopic photographs demonstrate the differences clearly. The traditionally processed cheese (with peptization) has a 'spongy’ structure well known from literature, while a space-net can be seen resulting from the casein-filamentous hydrocolloid interaction in the structure of heat-treated cheese without peptization. DSC curves are the same in the temperature range 0–40C, showing endotherm melting process in two well-distinguished temperature interval (0–20 and 22–40C). They are different in the temperature interval 40–100C: in the case of processed cheese with peptization the gel-sol transformation gives a higher endotherm peak in a narrow temperature range, while for heat-treated cheese without peptization this temperature range is wider with a lower endotherm peak. Both electronmicroscopic and DSC investigations have proved that contrary to the traditionally processed cheese where the structure is formed by the linked peptized protein, in the heat- processed cheese without peptization the frame-forming element is the huge hydrocolloid molecule interacted with the protein. The enthalpy change is substantially lower at the disintegration of the latter structure.