| The primary objective of this research was to understand the interactions between the main components present in cream cheese and their role in the texture and rheology of this dairy product. The parameters studied in our research were: level of fat, homogenization pressure of the cream cheese mix (HP), incubation temperature (IT), type of stabilizer (xanthan gum, XG; locust bean gum, LBG; guar gum, GG; and an equal combination of these gums, CBN), and the use of various levels of whey cream (WC) to replace sweet cream (SC).;Cream cheeses with higher levels of fat exhibited increased stiffness (at temperatures <25°C) and firmness (at ∼5°C) compared to low fat or non fat cheeses. At low IT, increasing the HP resulted in cream cheeses with increased elasticity and firmness, while at high IT, an increase in the HP had the opposite effect. Cream cheeses that were stabilized with XG and CBN were more elastic at temperatures >30°C when compared to the LBG- and GG-stabilized cream cheeses. At low temperatures, CBN-stabilized cream cheeses were harder than the cream cheeses manufactured with individual gums. Cream cheeses manufactured with increased levels of WC had lower stiffness at temperatures <20°C.;The overall results suggested that in cream cheese the protein matrix acted as the continuous phase, which was filled and reinforced by the fat droplets. An increase in the fat content or in the protein-stabilized fat surface area (i.e., by applying higher HP) resulted in cream cheeses with increased stiffness and firmness provided there was enough protein to form a protein network around the protein-covered fat globules. The amount of protein needed to make a strong protein network depended on the coarseness of the protein particles that formed the acid-induced gels, which varied with varying IT. The presence of surface-active materials in WC resulted in softer cream cheeses with the use of WC. Finally, stabilizers that formed gels in the aqueous phase of cream cheeses may have introduced higher structural stability at temperatures >30°C. The presence of strong gels resulted in cream cheeses with increased hardness. |
