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Liu T, Wu J, Aziz T, Xue R, Khowdiary MM, Yang Z. Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage. Sci Rep 2024; 14:3714. [PMID: 38355789 PMCID: PMC10867016 DOI: 10.1038/s41598-024-53748-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Accepted: 02/04/2024] [Indexed: 02/16/2024] Open
Abstract
The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage at 4 °C for 4 months. The results showed that the type of natural cheese used affected the composition of PCs with lower fat content in PC2 due to the lower fat content of Mozzarella cheese used. PC2 with lower fat content showed decreased meltability and oil leakage compared with PC1 and PC3. The stretchability of all the samples significantly (P < 0.05) decreased during storage, and PC1 showed lower stretchability. This was confirmed by increased protein hydrolysis of all the samples during the storage with a higher level of proteolysis in PC1, leading to decreased stretchability of PCs. Further low-field nuclear magnetic resonance analysis indicated more entrapped water in cheese due to moisture migration into the cheese matrix that might squeeze the fat globules to aggregate, causing more fat leakage during later stages of storage. This was evidenced by microstructural analysis showing different extents of increase in fat particle sizes and decrease in free serum in all the PC samples over the storage time. Therefore, the present study provides further understanding of the mechanism of quality change of PC during refrigerated storage as affected by proteolytic properties and composition of natural cheese used.
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Affiliation(s)
- Tongji Liu
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China
| | - Jingwei Wu
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China
| | - Tariq Aziz
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China.
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China.
| | - Rui Xue
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China
| | - Manal M Khowdiary
- Department of Chemistry, Al-Leith University College, Umm Al Qura University, Makkah, Saudi Arabia
| | - Zhennai Yang
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China.
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China.
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Guo M, Sheng Z, Wang P, Zhang Y, Zhang X, Zhang Y, Man-Yau Szeto I, Wang Y, Ren F, Luo J. Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Syarifuddin A, Septier C, Salles C, Thomas-Danguin T. Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma. Front Nutr 2022; 9:873427. [PMID: 35898712 PMCID: PMC9309206 DOI: 10.3389/fnut.2022.873427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Accepted: 06/21/2022] [Indexed: 11/13/2022] Open
Abstract
Excess salt (NaCl) and fat intake are major causes of chronic diseases, but reducing such components without affecting acceptability is a major challenge. Here, we set out to examine whether added aroma in lower salt cheese can enhance saltiness and fat perception. Low-salt cheese samples were grated through a homogenizer, and then aroma solution, sardine aroma (salt-associated), butter aroma (fat-associated) and a mix of sardine and butter aromas were added. The results confirmed that grating changes cheese texture, leading to induced taste perception. In addition, a significant saltiness enhancement was induced by sardine aroma and to a lesser extent by butter aroma, while significant fat perception enhancement was only induced by blended aroma. These findings show that aroma addition can be a strategy to compensate for sodium reduction in commercial cheese. Concerning fat perception, the addition of aroma can be a good strategy to compensate for low-fat in commercial cheeses. However, the mechanisms involved seem complex and need to be elucidated.
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Feng R, van den Berg FW, Lillevang SK, Ahrné L. High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd. Food Res Int 2022; 157:111192. [DOI: 10.1016/j.foodres.2022.111192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/22/2022] [Accepted: 03/24/2022] [Indexed: 11/25/2022]
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Sharma P. ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese. J Dairy Sci 2022; 105:4711-4721. [DOI: 10.3168/jds.2021-21093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Accepted: 01/18/2022] [Indexed: 11/19/2022]
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Characterization of norbixin and evaluation of its mobility through rennet-induced micellar casein concentrate gels as influenced by an electrical field. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102812] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Moghiseh N, Arianfar A, Salehi EA, Rafe A. Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese. Int J Biol Macromol 2021; 191:1079-1086. [PMID: 34606787 DOI: 10.1016/j.ijbiomac.2021.09.154] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/18/2021] [Accepted: 09/20/2021] [Indexed: 11/30/2022]
Abstract
The relationships between chemical, textural, rheological and microstructural properties of low fat mozzarella cheese incorporated with different ratios of inulin/kefiran mixture were studied. By increasing inulin content, the protein and moisture content was increased and as a result, the meltability was reduced. Although, textural properties of low-fat mozzarella was completely influenced by inulin incorporation and hardness was increased, but the lower springiness and higher cohesiveness of cheese was achieved at high level of inulin which may be related to the increase in moisture and protein. Rheological properties of low-fat mozzarella cheese confirmed its shear-thinning behavior in which the G' value was more than G″. Mechanical properties of cheese showed that inulin incorporation into cheese did not significantly change the rheological properties of the cheese matrix. Consequently, the formation of a more rigid and cross-linked protein structure which is less plasticized achieved at high inulin incorporation through keeping more water and protein and less fat content. SEM results indicated the sponge honeycomb structure of mozzarella cheese which clearly confirmed the textural and rheological properties and there was an interrelationship among chemical, textural, rheological and microstructural properties of low-fat mozzarella cheese incorporated at different ratios of inulin.
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Affiliation(s)
- Nasser Moghiseh
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Akram Arianfar
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
| | - Esmaeil Ataye Salehi
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
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Feng R, Lillevang SK, Ahrné L. Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds. Foods 2021; 10:foods10112881. [PMID: 34829162 PMCID: PMC8623044 DOI: 10.3390/foods10112881] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/12/2021] [Accepted: 11/16/2021] [Indexed: 11/29/2022] Open
Abstract
During the manufacturing of mozzarella, cheese curds are heated to the desired stretching temperature traditionally by immersion in water, which influences the curd characteristics before stretching, and consequently the final cheese properties. In this study, cheese curds were immersed in hot water at 60, 70, 80 and 90 °C up to 16 min and the kinetics of mass loss and changes of rheological properties were investigated. The total mass of cooked curds increased up to 10% during the first minute, independent of the temperature, as a consequence of water retention. Fat was the main component lost into the cooking water (<3.5% w/w), while the concentration of protein increased up to 3.4% (w/w) compared to uncooked curds due to the loss of other components. Curds macrostructure during cooking showed that curds fully fuse at 70 °C/4 min; 80 °C/2 min and 90 °C/1 min, while after intensive cooking (>8 min) they lost the ability to fuse as a consequence of protein contraction and fat loss. Storage modulus, representing the curd strength, was dependent on cooking temperature and positively, and linearly, correlated with curd protein content (21.7–24.9%). This work shows the potential to modify curd composition and structure, which will have consequences for further processing and final product properties.
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Affiliation(s)
- Ran Feng
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark;
| | | | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark;
- Correspondence:
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Roy S, Hussain SA, Prasad WG, Khetra Y. Effect of emulsifier blend on quality attributes and storage of high protein buffalo milk ice cream. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111903] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Li H, Yu H, Liu Y, Wang Y, Li H, Yu J. The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced-fat mozzarella cheese-like product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5586-5593. [PMID: 31152446 DOI: 10.1002/jsfa.9835] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 05/28/2019] [Accepted: 05/29/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Mono-, di- and oligosaccharides, polyhydric alcohols and lipids are three main types of plasticizers used to process food materials. In the present study, inulin, maltitol and lecithin were selected as representative oligosaccharide, polyhydric alcohol and lipid fat replacers, respectively. Their effects on the physicochemical properties of reduced-fat mozzarella cheese were evaluated. RESULTS Lecithin reduced the hardness and increased the degree of free oil released. Inulin and lecithin decreased the hydrophobic interaction of reduced-fat cheese. Maltitol improved the elasticity of the reduced-fat cheese and increased the hydrophobic interaction within the casein matrix. Maltitol-added cheese had a lower glass transition temperature (Tg ) than the other cheeses. Maltitol significantly improved the stretchability of the reduced-fat cheese. CONCLUSION The results obtained in the present study suggest that maltitol is an effective fat replacer in reduced-fat mozzarella cheese and might enhance the cheese's functional properties. The Tg of cheese was related to the water and fat content, fat replacer addition and cross-linking degree of casein. The relationship between Tg and the physicochemical properties of cheese will be studied in further research. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Hongjuan Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Hongmei Yu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yan Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yi Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Hongbo Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Jinghua Yu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
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Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Kern C, Weiss J, Hinrichs J. Additive layer manufacturing of semi-hard model cheese: Effect of calcium levels on thermo-rheological properties and shear behavior. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.029] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Smith JR, Carr AJ, Golding M, Reid D. Mozzarella Cheese – A Review of the Structural Development During Processing. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9511-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sharma P, Munro PA, Dessev TT, Wiles PG, Foegeding EA. Strain hardening and anisotropy in tensile fracture properties of sheared model Mozzarella cheeses. J Dairy Sci 2017; 101:123-134. [PMID: 29128216 DOI: 10.3168/jds.2017-13126] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2017] [Accepted: 09/09/2017] [Indexed: 11/19/2022]
Abstract
We studied the tensile fracture properties of model Mozzarella cheeses with varying amounts of shear work input (3.3-73.7 kJ/kg). After manufacture, cheeses were elongated by manual rolling at 65°C followed by tensile testing at 21°C on dumbbell-shaped samples cut both parallel and perpendicular to the rolling direction. Strain hardening parameters were estimated from stress-strain curves using 3 different methods. Fracture stress and strain for longitudinal samples did not vary significantly with shear work input up to 26.3 kJ/kg and then decreased dramatically at 58.2 kJ/kg. Longitudinal samples with shear work input <30 kJ/kg demonstrated significant strain hardening by all 3 estimation methods. At shear work inputs <30 kJ/kg, strong anisotropy was observed in both fracture stress and strain. After a shear work input of 58.2 kJ/kg, anisotropy and strain hardening were absent. Perpendicular samples did not show strain hardening at any level of shear work input. Although the distortion of the fat drops in the cheese structure associated with the elongation could account for some of the anisotropy observed, the presence of anisotropy in the elongated nonfat samples reflected that shear work and rolling also aligned the protein structure.
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Affiliation(s)
- Prateek Sharma
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand; Dairy Technology Division, National Dairy Research Institute, Karnal-132001, Haryana, India.
| | - Peter A Munro
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand
| | - Tzvetelin T Dessev
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand
| | - Peter G Wiles
- Fonterra Research and Development Centre, Private Bag 11029, Palmerston North 4442, New Zealand
| | - E Allen Foegeding
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh 27695-7624
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Sharma P, Munro PA, Gillies G, Wiles PG, Dessev TT. Changes in creep behavior and microstructure of model Mozzarella cheese during working. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Sharma P, Munro PA, Dessev TT, Wiles PG. Shear work induced changes in the viscoelastic properties of model Mozzarella cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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