Author_Institution :
Key Lab. of Food Nutrition & Safety, Tianjin Univ. of Sci. & Technol., Tianjin, China
Abstract :
Notice of Retraction
After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.
We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.
The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.
Fat consumption by western populations has been shown to be associated with an increased risk of obesity, coronary heart disease and so on. Hence, fat replacer had been widely used in cheese to satisfy the needs of people´s health and improve flavor early. In this paper, low-fat Mozzarella cheeses were made from skim milk and corn oil W1/O/W2 multiple emulsions, which deviated greatly from previous fat substitutes, in that they exhibited very small inner water droplets encased in much larger oil droplets. Both, they might modify the rheological and textural properties of the cheese by their interactions with milk proteins. In our research, five low-fat cheesees(LC) were made from skim milk added with 27 g of multiple emulsions L-1, which was stabilized by amidated low-methoxyl pectin (LMP), carboxymet hylcellulose (CMC), Gum Arabic (GA), and blends of GA-CMC or GA-LMP, while the reduced fat cheese (1.8% CMC) was prepared from milk containing 18 g of milk-fat L-1 and 9 g of multiple emulsions L-1 (CMC). The results indicated that the fat in total solids and cheese yield of cheese decreased significantly with the decrease of the content of cheese milk, but the moisture and total nitrogen values increased significantly. Because LCLMP contributed to the formation of network structure of the crosslinking reaction by the calcium, it was of most hardness. Similar springness was showed in low-fat cheeses, but higher than the control. All the cheeses made from multip- e emulsions improved stretchability greatly, because they enhanced the role of cross-linking of proteins and made cheese stickier to bear the external force. All of the low-fat cheeses showed differences in microstructure.
Keywords :
dairy products; emulsions; proteins; rheology; vegetable oils; W1/O/W2 multiple emulsions; carboxymet-hylcellulose; corn oil; crosslinking reaction; fat consumption; gum arabic; low-fat Mozzarella cheese; low-methoxyl pectin; milk proteins; oil droplets; rheological properties; skim milk; textural properties; Aging; Chemicals; Dairy products; Microstructure; Moisture; Proteins; Scanning electron microscopy;
