Qualité de deux spécialités fromagères fabriquées et commercialisées en Algérie.

Abstract

This study was conducted with the aim of understanding the evolution of hysicochemical parameters and phenomena that occur during the manufacturing process of imitation cheese. A partial replacement of milk protein by the modified starch (E 1422) was performed and the impact of this substitution on the rheological behavior and texture of the imitation cheese was studied. This work also focuses on identifying possible correlations between physicochemical parameters and sensory characteristics. The results showed that during the manufacturing of imitation cheese, modified starch undergoes the effect of hydrothermal treatments and mechanical shear forces, which results in morphological and textural changes of starch after swelling. The Rheological study showed changes in apparent viscosity during the melting process. We have noticed an increase in viscosity due to the swelling of modified starch contained in the formula as opposed to the imitation cheese without modified starch having a viscosity marked a significant decrease. In addition, the results obtained showed that the presence of the modified starch decreases the meltability of imitation cheese. The obtained product is characterized by a brittle and sliceable texture but with a weak spreadability and a less liquid texture without having changes in taste and smell.