Tapioca maltodextrin in soft cheese making
What it found
Adding tapioca maltodextrin to milk for soft cheese changed how quickly the rennet worked and how much moisture the cheese held.
The work was done on cheese making, not in people.
What they found
Rennet times
Using tapioca maltodextrin led to a decrease in rennet flocculation time and rennet clotting time.
Moisture content
Increasing the maltodextrin concentration in the milk led to an increase in moisture-binding capacity and in the moisture content of the cheeses.
pH value
Higher concentrations of maltodextrin led to a decrease in pH value.
Best dose
Based on the experiment data, the authors recommended optimal doses of tapioca maltodextrin.
What the authors conclude
“The recommended level of tapioca maltodextrin is 1.1% of the mixture weight.”
Also in their conclusions
- They conclude that adding tapioca maltodextrin gave a tendency of decreasing rennet flocculation time, rennet clotting time and pH value compared with cheese made without maltodextrin.
- They say that including tapioca maltodextrin in natural, low fat cheese may improve texture and acceptability compared to low fat control cheeses without maltodextrin.
- They recommend a level of 1.1% of the mixture weight.
How it was done
Low fat cheeses often have poor body and flavour, so the authors looked for a way to give a non-fat product the qualities of a full fat one.
They made soft unripened cheese from ultrafiltrated skimmed milk with different amounts of tapioca maltodextrin and measured rennet flocculation time, rennet clotting time, pH and moisture content.
What it can’t tell you
- We summarised it from the abstract only.
- This work looked at cheese making and its texture, not at what happens to people who eat the cheese.
- It cannot show whether eating cheese made this way affects health.
Who paid
- Authors work at
- ITMO University, Russia
The paper
- Title
- Tapioca maltodextrin in the production of soft unripened cheese
- Type
- Study
- Summarised from
- Abstract only
- Cite
- Iakovchenko NV, Arseneva TP (2016). Tapioca maltodextrin in the production of soft unripened cheese. Acta scientiarum polonorum. Technologia alimentaria. doi:10.17306/J.AFS.2016.1.5PubMed 28071038DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error