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Angela S, Wollan D, Muhlack R, Bindon K, Wilkinson K. Compositional Consequences of Ultrafiltration Treatment of White and Red Wines. Foods 2024; 13:1850. [PMID: 38928792 PMCID: PMC11202439 DOI: 10.3390/foods13121850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 05/27/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
Clarification and stabilisation processes are routinely performed post-fermentation to 'finish' wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that 'finish' wine rapidly, with higher recovery rates, and reduced waste and input costs, are therefore needed. Ultrafiltration is a separation process that fractionates liquids, nominally, according to molecular weight. By comparing the composition of permeate and retentate derived from pilot-scale fractionation of white and red wine using 75, 20, or 10 kDa membranes and different degrees of permeation (50, 80, 90, or 95%), this study sought to evaluate ultrafiltration as an innovative approach to the clarification and stabilisation of wine. Mass balance analysis confirmed that titratable acidity and alcohol were fractionated according to the degree of permeation; however, proteins, polysaccharides, and phenolic compounds (including anthocyanins for red wine) were concentrated in retentate due both to the membrane molecular weight cut-off (MWCO) specifications and degree of permeation. The retention of wine constituents smaller than the nominal MWCO suggests that interaction with other macromolecules or the membrane surface occurred. Red wine permeates were stripped of much of their essential character and were no longer considered commercially acceptable. In contrast, the removal of protein and phenolic compounds from white wine demonstrated the potential for ultrafiltration to remediate heat unstable or excessively phenolic wines. Findings enabled the identification of other winemaking applications of ultrafiltration technology that could enhance wine quality, process efficiency, and profitability.
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Affiliation(s)
- Stephanie Angela
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
| | - David Wollan
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
- VAF Memstar, P.O. Box 794, Nuriootpa, SA 5355, Australia
| | - Richard Muhlack
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
| | - Keren Bindon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia;
| | - Kerry Wilkinson
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
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2
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Riebel B, Govindasamy-Lucey S, Jaeggi JJ, Lucey JA. Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments. J Dairy Sci 2024; 107:74-90. [PMID: 37709025 DOI: 10.3168/jds.2023-23825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 08/13/2023] [Indexed: 09/16/2023]
Abstract
Due to its versatility and shelf stability, process cheese is gaining interest in many developing countries. The main structural component (base) of most processed cheese formulations is young Cheddar cheese that has high levels of intact casein. Exporting natural Cheddar cheese base from the United States to distant overseas markets would require the aging process to be slowed or reduced. As Cheddar cheese ripens, the original structure is broken down by proteolysis and solubilization of insoluble calcium phosphate. We explored the effect of varying rennet levels (we also used a less proteolytic rennet) and application of high-pressure processing (HPP) to Cheddar cheese, as we hoped these treatments might limit proteolysis and concomitant loss of intact casein. To try to retain high levels of insoluble Ca, all experimental cheeses were made with a high-draining pH and from concentrated milk. To compare our intact casein results with current practices, we manufactured a Cheddar cheese that was prepared according to typical industry methods (i.e., use of unconcentrated milk, calf chymosin [higher levels], and low draining pH value [∼6.2]). All experimental cheeses were made from ultrafiltered milk with protein and casein contents of ∼5.15% and 4.30%, respectively. Three (low) rennet levels were used: control (38 international milk clotting units/mL of rennet per 250 kg of milk), and 25% and 50% reduced from this level. All experimental cheeses had similar moisture contents (∼37%) and total Ca levels. Four days after cheese was made, half of the experimental samples from each vat underwent HPP at 600 MPa for 3 min. Cheddar cheese functionality was monitored during aging for 240 d at 4°C. Cheddar cheese base was used to prepare process cheese after aging for 14, 60, 120, 180, and 240 d. Loss tangent (LT) values of cheese during heating were measured by small strain oscillatory rheology. Intact casein levels were measured using the Kjeldahl method. Acid or base titrations were used to determine the buffering capacity and insoluble Ca levels as a percentage of total Ca. The LTmax values (an index of meltability) in process cheese increased with aging for all the cheese bases; the HPP treatment significantly decreased LTmax values of both base (natural) and process cheeses. All experimental cheeses had much higher levels of intact casein compared with typical industry-make samples. Process cheese made from the experimental treatments had visually higher stretching properties than process cheese made from Cheddar with the typical industry-make procedure. Residual rennet activity was not affected by rennet level, but the rate of proteolysis was slightly slower with lower rennet levels. The HPP treatment of Cheddar cheese reduced residual rennet activity and decreased the reduction of intact casein levels. The HPP treatment of Cheddar cheese resulted in process cheeses that had slightly higher hardness values, lower LTmax values, and retained higher storage modulus values at 70°C. We also observed that the other make procedures we used in all experimental treatments (i.e., using a less proteolytic chymosin, using a concentrated cheese milk, and maintaining a high draining pH value) had a major effect on retaining high levels of intact casein.
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Affiliation(s)
- B Riebel
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706
| | - S Govindasamy-Lucey
- Center for Dairy Research, University of Wisconsin-Madison, Madison, WI 53706
| | - J J Jaeggi
- Center for Dairy Research, University of Wisconsin-Madison, Madison, WI 53706
| | - J A Lucey
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706; Center for Dairy Research, University of Wisconsin-Madison, Madison, WI 53706.
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3
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Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02991-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
Abstract
AbstractThe addition of ultrafiltered (UF) milk retentate is known to impact milk properties during mozzarella and cheddar cheese production, but the effect during cream cheese production is less well understood. Little is known about the impact of UF retentate on the intermediate stages of manufacture, such as protein assembly and the formation of hydrated acid gel structures. Here, milk prepared for cream cheese manufacture using a concentration factor of 2.5 or 5 had a similar particle size distribution to unconcentrated cheese milk after homogenization but increased viscosity and a slower rate of acidification, which could be altered by increasing starter culture concentration. The acid gels formed contained more protein and fat, resulting in a higher storage modulus, firmness, and viscosity. A denser microstructure was observed in acid gels formed with UF retentate addition, and quantitative two- or three-dimensional analysis of confocal images found a greater volume percentage of protein and fat, decreased porosity, and increased coalescence of fat. The mobility of water, as assessed by proton nuclear magnetic resonance, was reduced in the dense UF gel networks. Water movement was partially obstructed, although diffusion was possible between interconnected serum pores. These insights improve our understanding of acid gel formation. They can be used by manufacturers to further optimize the early and intermediate stages of cream cheese production when using concentrated milk to reduce acid whey production and lay the foundation for larger pilot scale studies of intermediate and final cream cheese structure.
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4
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Giménez P, Peralta GH, Batistela ME, George G, Ale EC, Quintero JP, Hynes ER, Bergamini CV. Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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5
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Abstract
Microscopy is often used to assist the development of cheese products, but manufacturers can benefit from a much broader application of these techniques to assess structure formation during processing and structural changes during storage. Microscopy can be used to benchmark processes, optimize process variables, and identify critical control points for process control. Microscopy can also assist the reverse engineering of desired product properties and help troubleshoot production problems to improve cheese quality. This approach can be extended using quantitative analysis, which enables further comparisons between structural features and functional measures used within industry, such as cheese meltability, shreddability, and stretchability, potentially allowing prediction and control of these properties. This review covers advances in the analysis of cheese microstructure, including new techniques, and outlines how these can be applied to understand and improve cheese manufacture.
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Affiliation(s)
- Lydia Ong
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
| | - Xu Li
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia;
| | - Adabelle Ong
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
| | - Sally L Gras
- Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, Australia; .,Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria, Australia
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6
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Guinee TP. Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105095] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Hammam ARA, Martínez-Monteagudo SI, Metzger LE. Progress in micellar casein concentrate: Production and applications. Compr Rev Food Sci Food Saf 2021; 20:4426-4449. [PMID: 34288367 DOI: 10.1111/1541-4337.12795] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 05/12/2021] [Accepted: 06/06/2021] [Indexed: 01/11/2023]
Abstract
Micellar casein concentrate (MCC) is a novel ingredient with high casein content. Over the past decade, MCC has emerged as one of the most promising dairy ingredients having applications in beverages, yogurt, cheese, and process cheese products. Industrially, MCC is manufactured by microfiltration (MF) of skim milk and is commercially available as a liquid, concentrated, or dried containing ≥9, ≥22, and ≥80% total protein, respectively. As an ingredient, MCC not only imparts a bland flavor but also offers unique functionalities such as foaming, emulsifying, wetting, dispersibility, heat stability, and water-binding ability. The high protein content of MCC represents a valuable source of fortification in a number of food formulations. For the last 20 years, MCC is utilized in many applications due to the unique physiochemical and functional characteristics. It also has promising applications to eliminate the cost of drying by producing concentrated MCC. This work aims at providing a succinct overview of the historical progress of the MCC, a review on the manufacturing methods, a discussion of MCC properties, varieties, and applications.
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Affiliation(s)
- Ahmed R A Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota.,Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Sergio I Martínez-Monteagudo
- Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, New Mexico.,Department of Chemical & Materials Engineering, New Mexico State University, Las Cruces, New Mexico
| | - Lloyd E Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota
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8
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Ibáñez RA, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA. Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese. J Dairy Sci 2021; 104:8467-8478. [PMID: 34001358 DOI: 10.3168/jds.2020-19343] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Accepted: 03/30/2021] [Indexed: 11/19/2022]
Abstract
The pH of cheese is determined by the amount of lactose fermented and the buffering capacity of the cheese. The buffering capacity of cheese is largely determined by the protein contents of milk and cheese and the amount of insoluble calcium phosphate in the curd, which is related to the rate of acidification. The objective of this study was to standardize both the lactose and casein contents of milk to better control final pH and prevent the development of excessive acidity in Cheddar cheese. This approach involved the use of low-concentration factor ultrafiltration of milk to increase the casein content (∼5%), followed by the addition of water, ultrafiltration permeate, or both to the retentate to adjust the lactose content. We evaluated milks with 4 different lactose-to-casein ratios (L:CN): 1.8 (control milk), 1.4, 1.1, and 0.9. All cheesemilks had similar total casein (2.3%) and fat (3.4%) contents. These milks were used to make milled-curd Cheddar cheese, and we evaluated cheese composition, texture, functionality, and sensory properties over 9 mo of ripening. Cheeses made from milks with varying levels of L:CN had similar moisture, protein, fat, and salt contents, due to slight modifications during manufacture (i.e., cutting the gel at a smaller size than control) as well as control of acid development at critical steps (i.e., cutting the gel, whey drainage, salting). As expected, decreasing the L:CN led to cheeses with lower lactic acid, residual lactose, and insoluble Ca contents, as well as a substantial pH increase during cheese ripening in cheeses. The L:CN ratio had no significant effect on the levels of primary and secondary proteolysis. Texture profile analysis showed no significant differences in hardness values during ripening. Maximum loss tangent, an index of cheese meltability, was lower until 45 d for the L:CN 1.4 and 0.9 treatments, but after 45 d, all reduced L:CN cheeses had higher maximum loss tangent values than the control cheese (L:CN 1.8). Sensory analyses showed that cheeses made from milks with reduced L:CN contents had lower acidity, sourness, sulfury notes, and chewdown cohesiveness. Standardization of milk to a specific L:CN ratio, while maintaining a constant casein level in the milk, would allow Cheddar cheese manufacturers to have tighter control of pH and acidity.
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Affiliation(s)
- Rodrigo A Ibáñez
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706.
| | | | - John J Jaeggi
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
| | - Mark E Johnson
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
| | - Paul L H McSweeney
- School of Food and Nutritional Sciences, University College Cork, T12 Y337, Ireland
| | - John A Lucey
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706; Department of Food Science, University of Wisconsin-Madison, Madison 53706
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9
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Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk. Foods 2020; 9:foods9111721. [PMID: 33238626 PMCID: PMC7700131 DOI: 10.3390/foods9111721] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/12/2020] [Accepted: 11/19/2020] [Indexed: 11/17/2022] Open
Abstract
The effects of processing temperature on filtration performance and characteristics of retentates and permeates produced during ultrafiltration (UF) of skim milk at 5, 20, and 50 °C were investigated. The results indicate that despite higher flux at 50 °C, UF under these conditions resulted in greater fouling and rapid flux decline in comparison with 5 and 20 °C. The average casein micelle diameter was higher in retentate produced at 5 and 20 °C. The retentate analysed at 5 °C displayed higher viscosity and shear thinning behaviour as compared to retentate analysed at 20 and 50 °C. Greater permeation of calcium and phosphorus was observed at 5 and 20 °C in comparison with 50 °C, which was attributed to the inverse relationship between temperature and solubility of colloidal calcium phosphate. Permeation of α-lactalbumin was observed at all processing temperatures, with permeation of β-lactoglobulin also evident during UF at 50 °C. All UF retentates were shown to have plasmin activity, while lower activity was measured in retentate produced at 5 °C. The findings revealed that UF processing temperature influences the physicochemical, rheological, and biochemical properties of, and thereby govern the resulting quality and functionality of, retentate- and permeate-based dairy ingredients.
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10
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Ibáñez RA, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA. Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques. J Dairy Sci 2019; 103:1175-1192. [PMID: 31864749 DOI: 10.3168/jds.2019-17292] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Accepted: 10/20/2019] [Indexed: 11/19/2022]
Abstract
Control of acidity is critical for cheese quality, as high acidity can be associated with poor flavor and textural attributes. We investigated an alternative method to control cheese acidity, specifically in low-fat (LF) and reduced-fat (RF) milled curd, direct-salted Gouda cheese, which involved altering the initial lactose content of cheesemilk. In traditional Gouda cheese manufacture, a critical technique to control acidity is whey dilution (WD); that is, partial removal of whey and its replacement with water. Direct standardization of the lactose content of milk during the ultrafiltration process could be a simpler and more effective technique to control cheese acidity. This study compared the effect of traditional WD at 2 different levels, 15 and 30% (WD15 and WD30), with the alternative approach of adjustment of the lactose content of milk using low-concentration-factor ultrafiltration (LCF-UF). The composition, texture, functionality, and sensory properties of these LF and RF Gouda cheeses were evaluated. A milled curd, direct-salted cheese manufacturing protocol was used. Milks used for cheesemaking had a lactose-to-casein (L:CN) ratio of approximately 1.8, which is the typical ratio found in milk, whereas milks prepared with lactose standardization (LS) were made from UF concentrated milks with water added during filtration to achieve a L:CN ratio of approximately 1.1. Cheeses made with LS exhibited lower lactose and lactic acid contents than WD30 and WD15, leading to significantly higher pH values in the cheese. Dynamic small-amplitude oscillatory rheology indicated that use of LS led to cheeses with a lower crossover temperature (melting point) than the cheeses made with WD. Cheeses made with LS had lower insoluble Ca contents, likely caused by the addition of water required to achieve the lower L:CN ratio in these milks. Sensory analysis also indicated that LS cheeses had lower acidity and softer texture. These results suggest that standardization of the L:CN ratio of milk could be a useful alternative to WD (or a curd rinse step) to reduce acidity in cheeses. In addition, LS could be used to help soften texture and increase meltability, if desired in lower-fat cheese types.
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Affiliation(s)
- R A Ibáñez
- School of Food and Nutritional Sciences, University College Cork, T12 Y337, Ireland; Center for Dairy Research, University of Wisconsin-Madison, 53706
| | | | - J J Jaeggi
- Center for Dairy Research, University of Wisconsin-Madison, 53706
| | - M E Johnson
- Center for Dairy Research, University of Wisconsin-Madison, 53706
| | - P L H McSweeney
- School of Food and Nutritional Sciences, University College Cork, T12 Y337, Ireland
| | - J A Lucey
- Center for Dairy Research, University of Wisconsin-Madison, 53706
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11
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Panthi RR, Kelly AL, McMahon DJ, Dai X, Vollmer AH, Sheehan JJ. Response surface methodology modeling of protein concentration, coagulum cut size, and set temperature on curd moisture loss kinetics during curd stirring. J Dairy Sci 2019; 102:4989-5004. [DOI: 10.3168/jds.2018-15051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Accepted: 02/04/2019] [Indexed: 11/19/2022]
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12
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Panthi RR, Kelly AL, Sheehan JJ, Bulbul K, Vollmer AH, McMahon DJ. Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure. J Dairy Sci 2019; 102:177-189. [DOI: 10.3168/jds.2018-15039] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Accepted: 09/17/2018] [Indexed: 11/19/2022]
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13
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Gavazzi-April C, Benoit S, Doyen A, Britten M, Pouliot Y. Preparation of milk protein concentrates by ultrafiltration and continuous diafiltration: Effect of process design on overall efficiency. J Dairy Sci 2018; 101:9670-9679. [DOI: 10.3168/jds.2018-14430] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Accepted: 07/09/2018] [Indexed: 11/19/2022]
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14
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Gulati A, Galvin N, Hennessy D, McAuliffe S, O'Donovan M, McManus JJ, Fenelon MA, Guinee TP. Grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on low-moisture part-skim Mozzarella cheese yield and quality characteristics in mid and late lactation. J Dairy Sci 2018; 101:8737-8756. [DOI: 10.3168/jds.2018-14566] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Accepted: 06/25/2018] [Indexed: 12/17/2022]
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15
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Alihanoğlu S, Ektiren D, Akbulut Çakır Ç, Vardin H, Karaaslan A, Karaaslan M. Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese. Food Sci Nutr 2018; 6:1100-1108. [PMID: 29983974 PMCID: PMC6021729 DOI: 10.1002/fsn3.649] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 01/19/2018] [Accepted: 03/15/2018] [Indexed: 11/24/2022] Open
Abstract
Calf rennet has long been used in cheese-making. Because of calf rennet shortage and high cost, novel proteases were needed to meet industry's increasing enzyme demand. Recombinant chymosins and camel chymosin were started to be used in the industry. There is no study in the literature subjecting use of rabbit rennet in cheese production. Chemical, rheological, and sensorial characteristics of white cheese made with rabbit rennet were investigated in this study. Quality characteristics of rabbit rennet cheese (RC) were compared to cheeses produced with commercial calf (CC) and camel chymosins (CLC). RC and CLC exhibited higher hardness and dynamic moduli values throughout the storage as compared to CC. Although moisture levels of cheese samples were similar at day 60, CC had much lower hardness and dynamic moduli values than CLC and RC. While the appearance and structure were better for CLC, the highest odor and taste scores were obtained by RC during 60 days of storage. The results of this investigation proposed that rabbit rennet could be a suitable milk coagulant for white cheese production. Our results showed that rabbit rennet has comparable cheese-making performance with camel chymosin and could be a good alternative for calf chymosin.
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Affiliation(s)
- Selin Alihanoğlu
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
| | - Demet Ektiren
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
| | - Çağım Akbulut Çakır
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
| | - Hasan Vardin
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
| | - Asliye Karaaslan
- Technical Sciences Vocational SchoolFood Technology ProgramHarran UniversitySanliurfaTurkey
| | - Mehmet Karaaslan
- Food Engineering DepartmentEngineering FacultyHarran UniversitySanliurfaTurkey
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16
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Soodam K, Guinee TP. The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12502] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kevany Soodam
- Teagasc Food Research Centre; Moorepark, Fermoy Co. Cork P61 C996 Ireland
- Dairy Processing Technology Centre (DPTC); Ireland
| | - Timothy P Guinee
- Teagasc Food Research Centre; Moorepark, Fermoy Co. Cork P61 C996 Ireland
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17
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Punoo HA, Patil GR, Bijoy RR. Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India). INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12459] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hilal Ahmad Punoo
- Department of Food Technology; University of Kashmir Hazratbal J&K India; Srinagar Jammu and Kashmir 190006 India
| | - Girdhari ramdas Patil
- Department of Dairy Technology; National Dairy Research Institute; Karnal Haryana 132 001 India
| | - Ram Ran Bijoy
- Department of Dairy Technology; National Dairy Research Institute; Karnal Haryana 132 001 India
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18
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Stankey JA, Lu Y, Abdalla A, Govindasamy-Lucey S, Jaeggi JJ, Ø Mikkelsen B, Pedersen KT, Andersen CB. Low-fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12413] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jessica A Stankey
- Wisconsin Center for Dairy Research; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
| | - Yanjie Lu
- Wisconsin Center for Dairy Research; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
| | - Abdelmoneim Abdalla
- Wisconsin Center for Dairy Research; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
- College of Agriculture; South Valley University; 83523 Qena Egypt
| | - Selvarani Govindasamy-Lucey
- Wisconsin Center for Dairy Research; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
| | - John J Jaeggi
- Wisconsin Center for Dairy Research; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
| | - Bente Ø Mikkelsen
- Arla Foods Ingredients Group P/S; Soenderhoej 10-12 8260 Viby J Denmark
| | | | - Claus B Andersen
- Arla Foods Ingredients Group P/S; Soenderhoej 10-12 8260 Viby J Denmark
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Moynihan A, Govindasamy-Lucey S, Molitor M, Jaeggi J, Johnson M, McSweeney P, Lucey J. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese. J Dairy Sci 2016; 99:7791-7802. [DOI: 10.3168/jds.2016-11215] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Accepted: 06/15/2016] [Indexed: 11/19/2022]
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Ozturk M, Govindasamy-Lucey S, Jaeggi J, Johnson M, Lucey J. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese. J Dairy Sci 2015; 98:6713-26. [DOI: 10.3168/jds.2015-9549] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Accepted: 06/19/2015] [Indexed: 11/19/2022]
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Moynihan AC, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA, McSweeney PLH. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese. J Dairy Sci 2013; 97:85-96. [PMID: 24239084 DOI: 10.3168/jds.2013-7081] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2013] [Accepted: 09/30/2013] [Indexed: 11/19/2022]
Abstract
The objective of this study was to compare the effect of coagulant (bovine calf chymosin, BCC, or camel chymosin, CC), on the functional and sensory properties and performance shelf-life of low-moisture, part-skim (LMPS) Mozzarella. Both chymosins were used at 2 levels [0.05 and 0.037 international milk clotting units (IMCU)/mL], and clotting temperature was varied to achieve similar gelation times for each treatment (as this also affects cheese properties). Functionality was assessed at various cheese ages using dynamic low-amplitude oscillatory rheology and performance of baked cheese on pizza. Cheese composition was not significantly different between treatments. The level of total calcium or insoluble (INSOL) calcium did not differ significantly among the cheeses initially or during ripening. Proteolysis in cheese made with BCC was higher than in cheeses made with CC. At 84 d of ripening, maximum loss tangent values were not significantly different in the cheeses, suggesting that these cheeses had similar melt characteristics. After 14 d of cheese ripening, the crossover temperature (loss tangent = 1 or melting temperature) was higher when CC was used as coagulant. This was due to lower proteolysis in the CC cheeses compared with those made with BCC because the pH and INSOL calcium levels were similar in all cheeses. Cheeses made with CC maintained higher hardness values over 84 d of ripening compared with BCC and maintained higher sensory firmness values and adhesiveness of mass scores during ripening. When melted on pizzas, cheese made with CC had lower blister quantity and the cheeses were firmer and chewier. Because the 2 types of cheeses had similar moisture contents, pH values, and INSOL Ca levels, differences in proteolysis were responsible for the firmer and chewier texture of CC cheeses. When cheese performance on baked pizza was analyzed, properties such as blister quantity, strand thickness, hardness, and chewiness were maintained for a longer ripening time than cheeses made with BCC, indicating that use of CC could help to extend the performance shelf-life of LMPS Mozzarella.
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Affiliation(s)
- A C Moynihan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - S Govindasamy-Lucey
- Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706.
| | - J J Jaeggi
- Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706
| | - M E Johnson
- Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706
| | - J A Lucey
- Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706; Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706
| | - P L H McSweeney
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Ong L, Dagastine RR, Kentish SE, Gras SL. Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate. Foods 2013; 2:310-331. [PMID: 28239117 PMCID: PMC5302296 DOI: 10.3390/foods2030310] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2013] [Revised: 06/18/2013] [Accepted: 07/09/2013] [Indexed: 11/16/2022] Open
Abstract
Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%–5.8% w/w. The fat lost to sweet whey was higher in cheese made from cheese-milk without LCUFR or from cheese-milk with 5.8% w/w protein. At 5.8% w/w protein concentration, the porosity of the gel increased significantly and the fat globules within the gel and curd tended to pool together, which possibly contributed to the higher fat loss in the sweet whey. The microstructure of cheese from cheese-milk with a higher protein concentration was more compact, consistent with the increased hardness, although the cohesiveness was lower. These results highlight the potential use of LCUFR for the standardization of protein concentration in cheese-milk to 4%–5% w/w (equivalent to a casein to total protein ratio of 77%–79% w/w) to increase yield. Beyond this concentration, significant changes in the gel microstructure, cheese texture and fat loss were observed.
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Affiliation(s)
- Lydia Ong
- Particulate Fluid Processing Centre, Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, VIC 3010, Australia.
- The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Raymond R Dagastine
- Particulate Fluid Processing Centre, Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Sandra E Kentish
- Particulate Fluid Processing Centre, Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Sally L Gras
- Particulate Fluid Processing Centre, Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, VIC 3010, Australia.
- The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC 3010, Australia.
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Govindasamy-Lucey S, Jaeggi J, Martinelli C, Johnson M, Lucey J. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality. J Dairy Sci 2011; 94:2719-30. [DOI: 10.3168/jds.2010-3842] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2010] [Accepted: 02/04/2011] [Indexed: 11/19/2022]
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25
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Liu H, Xu XM, Guo SD. Comparison of full-fat and low-fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01616.x] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Wang T, Lucey JA. Use of Cold Microfiltration Retentates Produced with Polymeric Membranes for Standardization of Milks for Manufacture of Pizza Cheese. J Dairy Sci 2007; 90:4552-68. [PMID: 17881676 DOI: 10.3168/jds.2007-0128] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Pizza cheese was manufactured with milk (12.1% total solids, 3.1% casein, 3.1% fat) standardized with microfiltered (MF) and diafiltered retentates. Polymeric, spiral-wound MF membranes were used to process cold (<7 degrees C) skim milk, and diafiltration of MF retentates resulted in at least 36% removal of serum protein on a true protein basis. Cheese milks were obtained by blending the MF retentate (16.4% total solids, 11.0% casein, 0.4% fat) with whole milk (12.1% total solids, 2.4% casein, 3.4% fat). Control cheese was made with part-skim milk (10.9% total solids, 2.4% casein, 2.4% fat). Initial trials with MF standardized milk resulted in cheese with approximately 2 to 3% lower moisture (45%) than control cheese ( approximately 47 to 48%). Cheese-making procedures (cutting conditions) were then altered to obtain a similar moisture content in all cheeses by using a lower setting temperature, increasing the curd size, and lowering the wash water temperature during manufacture of the MF cheeses. Two types of MF standardized cheeses were produced, one with preacidification of milk to pH 6.4 (pH6.4MF) and another made from milk preacidified to pH 6.3 (pH6.3MF). Cheese functionality was assessed by dynamic low-amplitude oscillatory rheology, University of Wisconsin MeltProfiler, and performance on pizza. Nitrogen recoveries were significantly higher in MF standardized cheeses. Fat recoveries were higher in the pH6.3MF cheese than the control or pH6.4MF cheese. Moisture-adjusted cheese yield was significantly higher in the 2 MF-fortified cheeses compared with the control cheese. Maximum loss tangent (LT(max)) values were not significantly different among the 3 cheeses, suggesting that these cheeses had similar meltability. The LT(max) values increased during ripening. The temperature at which the LT(max) was observed was highest in control cheese and was lower in the pH6.3MF cheese than in the pH6.4MF cheese. The temperature of the LT(max) decreased with age for all 3 cheeses. Values of 12% trichloroacetic acid soluble nitrogen levels were similar in all cheeses. Performance on pizza was similar for all cheeses. The use of MF retentates derived with polymeric membranes was successful in increasing cheese yield, and cheese quality was similar in the control and MF standardized cheeses.
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Govindasamy-Lucey S, Lin T, Jaeggi JJ, Martinelli CJ, Johnson ME, Lucey JA. Effect of Type of Concentrated Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese. J Dairy Sci 2007; 90:2675-88. [PMID: 17517707 DOI: 10.3168/jds.2006-681] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Sweet cream buttermilk (SCB) is a rich source of phospholipids (PL). Most SCB is sold in a concentrated form. This study was conducted to determine if different concentration processes could affect the behavior of SCB as an ingredient in cheese. Sweet cream buttermilk was concentrated by 3 methods: cold ( < 7 degrees C) UF, cold reverse osmosis (RO), and evaporation (EVAP). A washed, stirred-curd pizza cheese was manufactured using the 3 different types of concentrated SCB as an ingredient in standardized milk. Cheesemilks of casein:fat ratio of 1.0 and final casein content approximately 2.7% were obtained by blending ultrafiltered (UF)-SCB retentate (19.9% solids), RO-SCB retentate (21.9% solids), or EVAP-SCB retentate (36.6% solids) with partially skimmed milk (11.2% solids) and cream (34.6% fat). Control milk (11.0% solids) was standardized by blending partially skimmed milk with cream. Cheese functionality was assessed using dynamic low-amplitude oscillatory rheology, UW Meltprofiler (degree of flow after heating to 60 degrees C), and performance of cheese on pizza. Initial trials with SCB-fortified cheeses resulted in approximately 4 to 5% higher moisture (51 to 52%) than control cheese (approximately 47%). In subsequent trials, procedures were altered to obtain similar moisture content in all cheeses. Fat recoveries were significantly lower in RO- and EVAP-SCB cheeses than in control or UF-SCB cheeses. Nitrogen recoveries were not significantly different but tended to be slightly lower in control cheeses than the various SCB cheeses. Total PL recovered in SCB cheeses ( approximately 32 to 36%) were lower than control ( approximately 41%), even though SCB is high in PL. From the rheology test, the loss tangent curves at temperatures > 40 degrees C increased as cheese aged up to a month and were significantly lower in SCB cheeses than the control, indicating lower meltability. Degree of flow in all the cheeses was similar regardless of the treatment used, and as cheese ripened, it increased for all cheeses. Trichloroacetic acid-soluble N levels were similar in the control and SCB-fortified cheese. On baked pizza, cheese made from milk fortified with UF-SCB tended to have the lowest amount of free oil, but flavor attributes of all cheeses were similar. Addition of concentrated SCB to standardize cheesemilk for pizza cheese did not adversely affect functional properties of cheese but increased cheese moisture without changes in manufacturing procedure.
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Affiliation(s)
- S Govindasamy-Lucey
- Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 53706, USA.
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Govindasamy-Lucey S, Lin T, Jaeggi JJ, Johnson ME, Lucey JA. Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese. J Dairy Sci 2006; 89:454-67. [PMID: 16428615 DOI: 10.3168/jds.s0022-0302(06)72109-9] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Compositional changes in raw and pasteurized cream and unconcentrated sweet cream buttermilk (SCB) obtained from a local dairy were investigated over 1 yr. Total phospholipid (PL) composition in SCB ranged from 0.113 to 0.153%. Whey protein denaturation in pasteurized cream over 1 yr ranged from 18 to 59%. Pizza cheese was manufactured from milk standardized with condensed SCB (approximately 34.0% total solids, 9.0% casein, 17.8% lactose). Effects of using condensed SCB on composition, yield, PL recovery, and functional properties of pizza cheese were investigated. Cheesemilks were prepared by adding 0, 2, 4, and 6% (wt/wt) condensed SCB to part-skim milk, and cream was added to obtain cheesemilks with approximately 11.2 to 12.7% total solids and casein:fat ratio of approximately 1. Use of condensed SCB resulted in a significant increase in cheese moisture. Cheese-making procedures were modified to obtain similar cheese moisture contents. Fat and nitrogen recoveries in SCB cheeses were slightly lower and higher, respectively, than in control cheeses. Phospholipid recovery in cheeses was below 40%. Values of pH and 12% trichloro-acetic acid-soluble nitrogen were similar among all treatments. Cheeses made from milk standardized with SCB showed less melt and stretch than control cheese, especially at the 4 and 6% SCB levels. Addition of SCB significantly lowered free oil at wk 1 but there were no significant differences at wk 2 and 4. Use of SCB did not result in oxidized flavor in unmelted cheeses. At low levels (e.g., 2% SCB), addition of condensed SCB improved cheese yield without affecting compositional, rheological, and sensory properties of cheese.
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