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Mousavi RS, Nateghi L, Soltani M, Asgarpanah J. Innovative UF-white cheese fortified with Ganoderma lucidum extract: antioxidant capacity, proteolysis, microstructure and sensory characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01732-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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2
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Soltani M, Saremnezhad S, Faraji A, Hayaloglu A. Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105232] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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3
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Mazinani S, Motamedzadegan A, Nghizadeh Raeisi S, Alimi M. Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00973-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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4
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Paximada P, Howarth M, Dubey BN. Double emulsions fortified with plant and milk proteins as fat replacers in cheese. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110229] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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5
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Mazinani S, Motamedzadegan A, Naghizadeh Raeisi S, Alimi M. Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14448] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sedigheh Mazinani
- Department of Food Science and Technology Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran
| | | | - Mazdak Alimi
- Department of Food Science and Technology Ayatollah Amoli Branch Islamic Azad University Amol Iran
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Omrani Khiabanian N, Motamedzadegan A, Naghizadeh Raisi S, Alimi M. Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate. J Texture Stud 2020; 51:488-500. [PMID: 31994729 DOI: 10.1111/jtxs.12508] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 12/03/2019] [Accepted: 01/20/2020] [Indexed: 11/29/2022]
Abstract
Replacement of milk protein with protein isolates from vegetable resources can significantly influence the characteristics of feta whey less cheese and also decrease the cost of final production. In this study, various blends of milk protein concentrate (MPC) and pea protein isolate (PPI) were mixed at levels of 12% MPC and 0% PPI (MP0), 10% MPC and 2% PPI (MP2), 9% MPC and 3% PPI (MP3), 8% MPC and 4% PPI (MP4), 7% MPC and 5% PPI (MP5), 6% MPC and 6% PPI (MP6) and used in the manufacture of wheyless feta cheese. The chemical, textural, rheological, and sensorial properties, as well as the microstructure of the cheese samples, were evaluated after 1, 15, and 30 days of storage. The general linear model procedure of SAS statistical software was used for statistical analysis. Duncan's multiple range tests was used to compare the means of different treatments. The results showed that all properties of the cheeses were influenced by different levels of PPI due to different total solids content. The use of high concentrations of PPI resulted in a more open protein network, softer structure and decreasing the storage (G') and loss (G″) moduli in the cheeses. Sensory evaluation of the samples revealed that total score in terms of flavor, texture and overall acceptability was gradually decreased with increasing PPI levels, but still preferable for the panelists. Furthermore, for each sample, with increasing levels of PPI, the whiteness and the greenness were decreased, but the yellowness was increased.
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Affiliation(s)
- Newsha Omrani Khiabanian
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran
| | - Shahram Naghizadeh Raisi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Mazdak Alimi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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7
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Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.096] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Sharma Khanal BK, Budiman C, Hodson MP, Plan MR, Prakash S, Bhandari B, Bansal N. Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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9
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Rani S, Jagtap S. Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:497-506. [PMID: 30728594 PMCID: PMC6342820 DOI: 10.1007/s13197-018-3482-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/17/2018] [Accepted: 10/29/2018] [Indexed: 11/28/2022]
Abstract
The effect of exogenous microbial lipase enzyme on the ripening of Swiss cheese (0, 200, and 800U lipase in 30 L milk) was investigated for the physico-chemical, textural and sensory properties, along with its microstructure. The aim of this study was to investigate the application of microbial lipase to accelerate the ripening without affecting its original desirable quality characteristics. The effect of the microbial lipase was studied at different time periods (2, 30, 45, and 60 days) of the Swiss cheese ripening stages. Statistical analysis of the results showed that the physico-chemical parameters of cheese slightly increased during the ripening. Also, at all stages of the ripening hardness of Swiss cheese increased while the brittleness decreased. The number and size of the fat globules were also affected by the addition of the lipases. This study also showed that increase in the lipase amount had no significant change in quality and sensory parameters. Therefore, 200U of lipase was found to be sufficient to reduce the ripening time from 90 to 60 days by maintaining its genuine quality. Thus, this study suggested that the addition of microbial lipase may significantly reduce the cost of the cheese production by lowering the ripening period by 1 month and maintaining the quality of the final product.
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Affiliation(s)
- Sapna Rani
- Microbiology Department, School of Life Sciences, Pondicherry University, R.V. Nagar Kalapet, Pondicherry, 605014 India
| | - Sharmili Jagtap
- Microbiology Department, School of Life Sciences, Pondicherry University, R.V. Nagar Kalapet, Pondicherry, 605014 India
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10
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MOHAMMADI A, FADAEI V. The effect of homogenization on texture of reduced dry matter processed cheese. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/1678-457x.17817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 1. Rheological and microstructural characterization. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.06.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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12
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Ningtyas DW, Bhandari B, Bansal N, Prakash S. Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12482] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Dian Widya Ningtyas
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia QLD 4072 Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia QLD 4072 Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia QLD 4072 Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences; The University of Queensland; St Lucia QLD 4072 Australia
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Hasanzadeh A, Raftani Amiri Z, Aminifar M. Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Asieh Hasanzadeh
- Department of Food Science and Technology; Sari Agricultural Sciences and Natural Resources University; P.O. Box 578 Sari Iran
| | - Zeynab Raftani Amiri
- Department of Food Science and Technology; Sari Agricultural Sciences and Natural Resources University; P.O. Box 578 Sari Iran
| | - Mehrnaz Aminifar
- Department of Food Science & Technology; Faculty of Food Industry and Agriculture; Standard Research Institute (SRI); P.O. Box 31745-139 Karaj Iran
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14
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Technological tools to include whey proteins in cheese: Current status and perspectives. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Vélez MA, Hynes ER, Meinardi CA, Wolf VI, Perotti MC. Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses. Food Res Int 2017; 96:215-225. [DOI: 10.1016/j.foodres.2017.02.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Revised: 02/14/2017] [Accepted: 02/17/2017] [Indexed: 10/20/2022]
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16
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Miloradovic Z, Kljajevic N, Miocinovic J, Tomic N, Smiljanic J, Macej O. High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Wang F, Tong Q, Luo J, Xu Y, Ren F. Effect of Carrageenan on Physicochemical and Functional Properties of Low-Fat Colby Cheese. J Food Sci 2016; 81:E1949-55. [PMID: 27315361 DOI: 10.1111/1750-3841.13369] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2015] [Revised: 04/25/2016] [Accepted: 05/16/2016] [Indexed: 11/29/2022]
Abstract
The effect of carrageenan (κ-carrageenan, ι-carrageenan, and λ-carrageenan) on the physiochemical and functional properties of low-fat Colby cheese during ripening was investigated. Protein, fat, and moisture contents; the soluble fractions of the total nitrogen at pH 4.6; protein and fat recovery; and the actual yield and dry matter yield (DM yield) were monitored. Hardness, springiness, and the storage modulus were also evaluated to assess the functional properties of the cheese. Moreover, the behavior of water in the samples was investigated to ascertain the underlying mechanisms. The results indicated that 0.15 g/kg κ-carrageenan had no significant effect on the actual yield and DM yield, and physiochemical and functional properties of low-fat Colby cheese. The protein content increased in the low-fat cheese and low-fat cheese containing κ-carrageenan, and the moisture in the nonfat substance (MNFS) decreased in both samples, which contributed to the harder texture. The addition of 0.3 g/kg ι-carrageenan and 0.3 g/kg λ-carrageenan improved the textural and rheological properties of low-fat cheese by 2 ways: one is increasing the content of bound and expressible moisture due to their high water absorption capacity and the other is interfering with casein crosslinking, thereby further increasing MNFS and the actual yield.
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Affiliation(s)
- Fang Wang
- Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Product, College of Food Science and Engineering, Beijing Univ. of Agriculture, Beijing, China
| | - Qigen Tong
- Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Product, College of Food Science and Engineering, Beijing Univ. of Agriculture, Beijing, China
| | - Jie Luo
- The Innovation Centre of Food Nutrition and Human Health, China Agricultural Univ, Beijing, China
| | - Yiqing Xu
- Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Product, College of Food Science and Engineering, Beijing Univ. of Agriculture, Beijing, China
| | - Fazheng Ren
- The Innovation Centre of Food Nutrition and Human Health, China Agricultural Univ, Beijing, China
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18
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Chandrapala J, Ong L, Zisu B, Gras SL, Ashokkumar M, Kentish SE. The effect of sonication and high pressure homogenisation on the properties of pure cream. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Schenkel P, Hinrichs J. Thermo-stable semihard Gouda-type cheese by combining homogenisation and microfiltration of cheese milk. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Philipp Schenkel
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; Universität Hohenheim; Garbenstr. 21 70599 Stuttgart Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; Universität Hohenheim; Garbenstr. 21 70599 Stuttgart Germany
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20
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Abd Elhamid AM. Influence of carboxymethylcellulose on the physicochemical, rheological and sensory attributes of a low-fat Domiati cheese. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Abeer M Abd Elhamid
- Department of Food and Dairy Science &Technology; Faculty of Agriculture; Damanhour University; Damanhour; 22516; Egypt
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21
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Sayadi A, Madadlou A, Khosrowshahi A. Enzymatic cross-linking of whey proteins in low fat Iranian white cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.10.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Improving quality characteristics of reduced and low fat Turkish white cheeses using homogenized cream. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.08.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Zohri M, Shafiee Alavidjeh M, Mirdamadi SS, Behmadi H, Hossaini Nasr SM, Eshghi Gonbaki S, Shafiee Ardestani M, Jabbari Arabzadeh A. Nisin-Loaded Chitosan/Alginate Nanoparticles: A Hopeful Hybrid Biopreservative. J Food Saf 2013. [DOI: 10.1111/jfs.12021] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Maryam Zohri
- Department of Food Science and Technology; Science and Research Branch; Islamic Azad University; Tehran Iran
| | | | - Seyed Saeed Mirdamadi
- Iranian Research Organization Science & Technology; Biotechnology Department; Tehran Iran
| | - Homa Behmadi
- Department of Food Engineering and Post-Harvest Technology Research; Agricultural Engineering Institute; Karaj Iran
| | | | - Sima Eshghi Gonbaki
- Department of Engineering, Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Mehdi Shafiee Ardestani
- Research and Development and Hepatitis B Department; Research and Production Complex; Pasteur Institute of Iran; Tehran Iran
| | - Ali Jabbari Arabzadeh
- Medicinal Chemistry; Faculty of Pharmacy; Tehran University of Medical Sciences; Tehran Iran
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24
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Xu HH, He YY, Zhao XH, Li TJ. Variations of Hausdorff Dimension and Selected Textural Indices of Cheddar and Gouda Cheeses During Storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.528109] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Lashkari H, Khosrowshahi Asl A, Madadlou A, Alizadeh M. Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers. Journal of Food Science and Technology 2012; 51:2584-91. [PMID: 25328199 DOI: 10.1007/s13197-012-0768-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/10/2012] [Accepted: 06/20/2012] [Indexed: 11/30/2022]
Abstract
The effects of incorporating guar gum (GG) and gum arabic (GA) in cheese-making milk with various fat contents (0.4, 0.9, and 1.4 %) on chemical and rheological properties of Iranian white cheese were evaluated by response surface method (RSM). As GG concentration increased, dry matter content of cheese samples decreased due to the high water binding capacity of this gum. A similar trend was also observed for GA at concentrations less than 150 ppm. The higher the GG concentration, the higher was the free fatty acid content of cheese samples. GA at concentrations more than 150 ppm, increased the storage modulus (G'), causing an undesirable hard texture for the product. The G' and stress at fracture (бf) of samples decreased by the increasing concentration of GG incorporated into the cheese-making milk. Response surface minimization of rheological indices for Iranian white cheese showed that combination of two hydrocolloids (GG in the concentration range 75-170 ppm and GA at concentrations <75 ppm) would provide the softest texture.
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Affiliation(s)
- Hannan Lashkari
- Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Asghar Khosrowshahi Asl
- Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Ashkan Madadlou
- Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
| | - Mohammad Alizadeh
- Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran
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26
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Karaman AD, Benli M, Akalin AS. Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream. GRASAS Y ACEITES 2012. [DOI: 10.3989/gya.106611] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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27
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AMINIFAR MEHRNAZ, HAMEDI MANOUCHEHR, EMAM-DJOMEH ZAHRA, MEHDINIA ALI. MICROSTRUCTURAL, COMPOSITIONAL AND TEXTURAL PROPERTIES DURING RIPENING OF LIGHVAN CHEESE, A TRADITIONAL RAW SHEEP CHEESE. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2010.00244.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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28
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Johnson ME, Kapoor R, McMahon DJ, McCoy DR, Narasimmon RG. Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects. Compr Rev Food Sci Food Saf 2009; 8:252-268. [DOI: 10.1111/j.1541-4337.2009.00080.x] [Citation(s) in RCA: 130] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Karami M, Ehsani M, Mousavi S, Rezaei K, Safari M. Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.07.104] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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31
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Karami M, Reza Ehsani M, Ebrahimzadeh Mousavi M, Rezaei K, Safari M. Microstructural Changes in Fat During the Ripening of Iranian Ultrafiltered Feta Cheese. J Dairy Sci 2008; 91:4147-54. [DOI: 10.3168/jds.2008-1249] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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32
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Rahimi J, Khosrowshahi A, Madadlou A, Aziznia S. Texture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer. J Dairy Sci 2007; 90:4058-70. [PMID: 17699022 DOI: 10.3168/jds.2007-0121] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effect of different concentrations of gum tragacanth on the textural characteristics of low-fat Iranian White cheese was studied during ripening. A batch of full-fat and 5 batches of low-fat Iranian White cheeses with different gum tragacanth concentrations (without gum or with 0.25, 0.5, 0.75, or 1 g of gum/kg of milk) were produced to study the effects of fat content reduction and gum concentration on the textural and functional properties of the product during ripening. Cheese samples were analyzed with respect to chemical, color, and sensory characteristics, rheological parameters (uniaxial compression and small-amplitude oscillatory shear), and microstructure. Reducing the fat content had an adverse effect on cheese yield, sensory characteristics, and the texture of Iranian White cheese, and it increased the instrumental hardness parameters (i.e., fracture stress, elastic modulus, storage modulus, and complex modulus). However, increasing the gum tragacanth concentration reduced the values of instrumental hardness parameters and increased the whiteness of cheese. Although when the gum concentration was increased, the low-fat cheese somewhat resembled its full-fat counterpart, the interaction of the gum concentration with ripening time caused visible undesirable effects on cheese characteristics by the sixth week of ripening. Cheeses with a high gum tragacanth concentration became very soft and their solid texture declined somewhat.
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Affiliation(s)
- J Rahimi
- Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran.
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