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Alonso L, Calvo MV, Fontecha J. Reduction of Beta Cyclodextrin by Curd Washing in Low-Cholesterol Manchego Cheese. Molecules 2023; 28:4709. [PMID: 37375264 DOI: 10.3390/molecules28124709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 05/26/2023] [Accepted: 05/30/2023] [Indexed: 06/29/2023] Open
Abstract
Beta-cyclodextrin (β-CD) is a cyclic oligosaccharide consisting of seven glucose units. β-CD is increasingly used in food research to reduce cholesterol due to its affinity for non-polar molecules such as cholesterol and as a natural additive. The purpose of this study was to evaluate the effect of curd washing in ewe's milk cheese on the reduction in cholesterol by β-CD from pasteurized ewe's milk Manchego cheese and the characteristics of its main components: milk, lipids, and flavor. An approximately 98.45% cholesterol reduction was observed in washed experimental cheeses that were treated by using β-CD. The remaining residual β-CD from the effect of curd washing was 0.15% in mature cheese, of the initial 1% β-CD treatment of the milk. The chemical properties (fat, moisture, and protein) did not change as a result of the curd washing with or without β-CD. The curd washing with or without β-CD on the levels of the various lipid fraction (fatty acids, triglycerides, and phospholipids) were comparable in treated and untreated cheeses. The effects of curd washing and the β-CD treatment did not significantly affect flavor components or short chain free fatty acids. The β-CD molecules were edible and nontoxic; as a result, they could be used safely in cholesterol removal processing in cheese manufacturing, improving the reduction in residual β-CD by curd washing by 85%. Therefore, the present study suggests that curd washing combined with β-CD is an effective process for cholesterol removal in Manchego cheese, preserving its desirable properties.
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Affiliation(s)
- Leocadio Alonso
- Instituto de Productos Lácteos de Asturias (CSIC), 33300 Villaviciosa, Asturias, Spain
| | - María V Calvo
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), 28049 Madrid, Spain
| | - Javier Fontecha
- Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), 28049 Madrid, Spain
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2
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Natrella G, Gambacorta G, Faccia M. An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2022.105499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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3
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Oluk AC. Effect of production variations on the composition, textural and microstructural properties, and volatile compounds of Turkish white cheese during ripening. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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4
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Xia X, Arju G, Taivosalo A, Lints T, Kriščiunaite T, Vilu R, Corrigan BM, Gai N, Fenelon MA, Tobin JT, Kilcawley K, Kelly AL, McSweeney PL, Sheehan JJ. Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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5
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Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105280] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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Zhang X, Hao X, Wang H, Li X, Liu L, Yang W, Zhao M, Wang L, Massounga Bora AF. The effects of Lactobacillus plantarum combined with inulin on the physicochemical properties and sensory acceptance of low-fat Cheddar cheese during ripening. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104947] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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7
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Li S, Li Y, Du Z, Li B, Liu Y, Gao Y, Zhang Y, Zhang K, Wang Q, Lu S, Dong J, Ji H, Li Y. Impact of NSLAB on Kazakh cheese flavor. Food Res Int 2021; 144:110315. [PMID: 34053520 DOI: 10.1016/j.foodres.2021.110315] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 03/12/2021] [Accepted: 03/14/2021] [Indexed: 01/23/2023]
Abstract
Xinjiang is a multiethnic region of China. Traditionally, most ethnic minorities are known to produce and consume cheese. Nomadic people have been reported to use lactic acid bacteria (LAB) for decades to produce fermented dairy products as part of a balanced diet. Non-starter LAB (NSLAB) contribute to different degrees of ripening, depending on the cheese variety. In the present study, we screened three types of NSLAB with good proteolysis and autolytic abilities from traditional Kazakh cheese: Pediococcus acidilactici R3-5, Staphylococcus epidermidis R4-2, and Lactobacillus rhamnosus R9-6. A control (no NSLAB) was also included, resulting in four distinct types of cheese samples. We used gas chromatography-mass spectrometry and the electronic nose system to identify volatile compounds and analyze the effect of NSLAB on cheese flavor at the ripening stage. The physicochemical indicators changed significantly during the ripening of Kazakh cheese. Compared with the control, the protein content, free fatty acid content, pH, flavor compounds, and odor profiles of the test cheeses were significantly different. The major chemical differences among cheeses were the synthesis of some key volatile components (ethyl caprylate, ethyl caprate, myristyl carbonate, capric acid, caprylic acid, nonanal, and benzyl alcohol). NSLAB can be used as an adjunct starter to make Kazakh cheese and the use of NSLAB affected the cheese flavor quality positively.
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Affiliation(s)
- Shan Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yandie Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Zixuan Du
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Baokun Li
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China.
| | - Yue Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yunyun Gao
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yan Zhang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Kaili Zhang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Qingling Wang
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Shiling Lu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Juan Dong
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Hua Ji
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yuhui Li
- Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, Xinjiang 832000, PR China
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8
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Alhelli AM, Mohammed NK, Khalil ES, Hussin ASM. Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features. AMB Express 2021; 11:45. [PMID: 33751265 PMCID: PMC7984165 DOI: 10.1186/s13568-021-01205-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Accepted: 03/15/2021] [Indexed: 12/02/2022] Open
Abstract
Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them. ![]()
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9
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Xia X, Tobin JT, Sharma P, Fenelon M, McSweeney PL, Sheehan JJ. Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104796] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Li J, Huang Q, Zheng X, Ge Z, Lin K, Zhang D, Chen Y, Wang B, Shi X. Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation. Front Microbiol 2020; 11:228. [PMID: 32226414 PMCID: PMC7080652 DOI: 10.3389/fmicb.2020.00228] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Accepted: 01/30/2020] [Indexed: 11/16/2022] Open
Abstract
Kazak cheese is a traditional dairy product fermented by lactic acid bacteria (LAB) in Xinjiang. To investigate the LAB in Kazak cheese and their contributions to cheese fermentation, four representative LAB, Streptococcus thermophilus B8, Lactobacillus helveticus B6, Weissella confusa B14, and Lactobacillus rhamnosus B10, were isolated from Kazak cheese and subsequently used to ferment cheeses, which were named StC, LhC, WcC, and LrC, respectively. The result showed that most of the physical and chemical indicators had no significant difference, except for moisture and fat. W. confusa B14 was beneficial to the production of amino acids, whereas S. thermophilus B8 promoted the formation of organic acids and contributed to formation ideal texture property. Furthermore, the four cheeses all possessed a strong fruity aroma, with brandy, sweet, herbaceous, pungent, and fatty aromas being the most prominent in WcC. This is because L. helveticus B6 produced a high concentration of hexanal, nonanal, octanal, 3-methylbutanoic acid, ethyl acetate, ethyl butanoate, isoamyl acetate, and ethyl hexanoate in LhC. Research on the fermentation mechanism of LAB in cheese will provide a theoretical basis for the quality control and industrial production of Kazak cheese.
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Affiliation(s)
- Jie Li
- Food College, Shihezi University, Shihezi, China
| | - Qian Huang
- Food College, Shihezi University, Shihezi, China
| | | | - Zhengkai Ge
- Food College, Shihezi University, Shihezi, China
| | - Ke Lin
- Food College, Shihezi University, Shihezi, China
| | - Dandan Zhang
- Food College, Shihezi University, Shihezi, China
| | - Yu Chen
- Food College, Shihezi University, Shihezi, China
| | - Bin Wang
- Food College, Shihezi University, Shihezi, China
| | - Xuewei Shi
- Food College, Shihezi University, Shihezi, China
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11
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Chen Y, MacNaughtan W, Jones P, Yang Q, Foster T. The state of water and fat during the maturation of Cheddar cheese. Food Chem 2020; 303:125390. [PMID: 31450177 DOI: 10.1016/j.foodchem.2019.125390] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 08/12/2019] [Accepted: 08/18/2019] [Indexed: 11/26/2022]
Abstract
Cheddar cheese predicted to develop into different quality classes has been evaluated by time domain Nuclear Magnetic Resonance, Thermogravimetric analysis and quantitative sensory analysis. The water and fat proton signals in the transverse relaxation decay curves have been deconvoluted. Proton transverse relaxation values for both the water and fat fractions decrease and the relative %age of the proton peak area, predominantly from the fat increases over a 450-day ripening period. The thermodynamic free water percentage increases during maturation. Water and fat attributes can distinguish between Cheddar cheese batches after 56 days. Cheese batches which have lower transverse relaxation values for the water and fat proton fractions and a higher relative %age of the proton peak area predominantly from fat at 56 days, mature after 270 days to be more yellow, rubbery and smooth, have a less sour and lingering aftertaste and are also harder to form into a cheese ball.
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Affiliation(s)
- Yangyi Chen
- Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK.
| | - William MacNaughtan
- Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK.
| | - Paul Jones
- South Caernarfon Creameries Ltd, Pwllheli LL53 6SB, UK.
| | - Qian Yang
- Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK.
| | - Tim Foster
- Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK.
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12
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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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13
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Wang J, Wu T, Fang X, Yang Z. Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties. J Dairy Sci 2019; 102:3825-3838. [DOI: 10.3168/jds.2018-15154] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Accepted: 12/27/2018] [Indexed: 12/16/2022]
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14
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Ali B, Khan KY, Majeed H, Xu L, Bakry AM, Raza H, Shoaib M, Wu F, Xu X. Production of ingredient type flavoured white enzyme modified cheese. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1683-1695. [PMID: 30996404 PMCID: PMC6443971 DOI: 10.1007/s13197-018-3526-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/01/2018] [Accepted: 11/15/2018] [Indexed: 12/01/2022]
Abstract
Enzyme modified white cheese (EMWC) was produced to use as flavouring ingredient. White cheese curd coupled with low fat was hydrolysed using combination of proteinases/peptidase to produce a range of proteolysed products followed by lipolysis. The results revealed that lowering pH 5.6 known to impart flavour strength of cheese. The inclusion of enzyme preparations significantly elevated free amino acids and free fatty acids. Developed EMWC had relatively higher levels of volatiles and improved sensory characteristics including less negative attributes such as, astringent, bitter, pungent, rancid, smoky, and more positive attributes, such as the strength of buttery, sweaty, caramel and nutty notes. Spray-dried EMWC powders had low moisture content and water activity values whereas, scanning electron micrographs showed spherical with a uniform distribution and large microparticles size. Because consumers like low fat products with cheese flavour, EMWCs are important products. Thus, process demonstrates the potential to be a cost-effective to produce EMWC flavour as ingredient and may suited to the products in which added.
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Affiliation(s)
- Barkat Ali
- National Agricultural Research Centre, Park Road, Islamabad, 44000 Pakistan
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Kiran Yasmin Khan
- Ministry of Education, Key Laboratory of Environmental Remediation and Ecological Health, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, 310058 China
| | - Hamid Majeed
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Lie Xu
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Amr M. Bakry
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Husnain Raza
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Muhammad Shoaib
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Fengfeng Wu
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Xueming Xu
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
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15
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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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16
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Soymilk-Cow's milk ACE-inhibiting enzyme modified cheese. Food Chem 2017; 237:1083-1091. [PMID: 28763954 DOI: 10.1016/j.foodchem.2017.06.068] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/07/2017] [Accepted: 06/09/2017] [Indexed: 10/19/2022]
Abstract
In present study, we developed and optimized soymilk-cow's milk enzyme-modified cheese with angiotensin-I converting enzyme inhibitory activity. Bioactive peptide production was found to be a multivariable-dependent process. Maximum bioactivity of hydrolysates was obtained with prolonged curd proteolysis at an increased enzyme concentration. This bioactive cheese paste was subsequently spray-dried under different drying conditions to determine the powder sorption isotherm properties. Higher drying temperatures resulted in cheese powder with weak thermal stability and lower browning indices. Experiments aimed at optimizing thermal stability and physical properties revealed that optimal conditions for producing cheese powder were an inlet air temperature of 150°C, a feeding rate of 10%, and an air flow rate of 600Lh-1. Moreover, in addition to flavour, the bioactive cheese powders produced from a combination of soymilk-cow's milk are of potential source and can be used in the dietary management of hypertension.
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17
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Extant of Microbial Contamination of Cheddar Cheese from Markets and Restaurants in Amman- Jordan. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2017. [DOI: 10.22207/jpam.11.3.25] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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18
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McCarthy CM, Kelly PM, Wilkinson MG, Guinee TP. Effect of fat and salt reduction on the changes in the concentrations of free amino acids and free fatty acids in Cheddar-style cheeses during maturation. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.01.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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19
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McCarthy CM, Wilkinson MG, Kelly PM, Guinee TP. A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12385] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - Phillip M Kelly
- Teagasc Food Research Centre; Moorepark; Fermoy County Cork Ireland
| | - Timothy P Guinee
- Teagasc Food Research Centre; Moorepark; Fermoy County Cork Ireland
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20
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Ali B, Khan KY, Majeed H, Xu L, Wu F, Tao H, Xu X. Imitation of soymilk-cow's milk mixed enzyme modified cheese: their composition, proteolysis, lipolysis and sensory properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1273-1285. [PMID: 28416878 PMCID: PMC5380621 DOI: 10.1007/s13197-017-2534-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2017] [Accepted: 01/31/2017] [Indexed: 10/20/2022]
Abstract
Combined use of soymilk-cow's milk is a novel approach in food industry and has great potential to developed products with numerous health benefits. This study aimed to develop the enzyme-modified cheeses (EMCs) using soymilk-cow's milk. The curd was hydrolysed using combination of proteinases/peptidase to produce a range of proteolysed products followed by lipolysis to create flavoured EMCs. Results showed that enzymes led to an increase in amino acids (AA), free fatty acids (FFA), complex volatiles, and improved sensory attributes. The EMCs showed higher mean values of AA, FFA and volatile compounds when prepared using Flavourzyme® in combination with Lipases AY30 and DF15. EMCs were less eggy, bitter, pungent, more buttery, saltier, nutty, and had sweet sensory characteristics. Overall, results demonstrated the potential of combined matrix to create a range of flavoured EMCs for a wider range of consumers.
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Affiliation(s)
- Barkat Ali
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 People’s Republic of China
- National Agricultural Research Centre, Park Road, Islamabad, 44000 Pakistan
| | - Kiran Yasmin Khan
- Ministry of Education, Key Laboratory of Environmental Remediation and Ecological Health, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, 310058 People’s Republic of China
| | - Hamid Majeed
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 People’s Republic of China
| | - Lei Xu
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 People’s Republic of China
| | - Fengfeng Wu
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 People’s Republic of China
| | - Han Tao
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 People’s Republic of China
| | - Xueming Xu
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 People’s Republic of China
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Hou J, Hannon JA, McSweeney PL, Beresford TP, Guinee TP. Effect of galactose metabolising and non-metabolising strains of Streptococcus thermophilus as a starter culture adjunct on the properties of Cheddar cheese made with low or high pH at whey drainage. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.10.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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22
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Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds. J DAIRY RES 2016; 83:479-486. [PMID: 27691999 DOI: 10.1017/s002202991600056x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In cheese, a negative oxidation-reduction (redox) potential is required for the stability of aroma, especially that associated with volatile sulphur compounds. To control the redox potential during ripening, redox agents were added to the salted curd of Cheddar cheese before pressing. The control cheese contained only salt, while different oxidising or reducing agents were added with the NaCl to the experimental cheeses. KIO3 (at 0·05, 0·1 and 1%, w/w) was used as the oxidising agent while cysteine (at 2%, w/w) and Na2S2O4 (at 0·05 and 0·1%, w/w) were used as reducing agents. During ripening the redox potential of the cheeses made with the reducing agents did not differ significantly from the control cheese (E h ≈ -120 mV) while the cheeses made with 0·1 and 0·05% KIO3 had a significantly higher and positive redox potential in the first month of ripening. Cheese made with 1% KIO3 had positive values of redox potential throughout ripening but no starter lactic acid bacteria survived in this cheese; however, numbers of starter organisms in all other cheeses were similar. Principal component analysis (PCA) of the volatile compounds clearly separated the cheeses made with the reducing agents from cheeses made with the oxidising agents at 2 month of ripening. Cheeses with reducing agents were characterized by the presence of sulphur compounds whereas cheeses made with KIO3 were characterized mainly by aldehydes. At 6 month of ripening, separation by PCA was less evident. These findings support the hypothesis that redox potential could be controlled during ripening and that this parameter has an influence on the development of cheese flavour.
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Soltani M, Sahingil D, Gokce Y, Hayaloglu A. Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin. J Dairy Sci 2016; 99:7744-7754. [DOI: 10.3168/jds.2016-11179] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Accepted: 06/12/2016] [Indexed: 11/19/2022]
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24
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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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25
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Lacou L, Léonil J, Gagnaire V. Functional properties of peptides: From single peptide solutions to a mixture of peptides in food products. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Henneberry S, O'Sullivan MG, Kilcawley KN, Kelly PM, Wilkinson MG, Guinee TP. Sensory quality of unheated and heated Mozzarella-style cheeses with different fat, salt and calcium levels. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12300] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Sarah Henneberry
- Teagasc Food Research Centre Moorepark; Fermoy, Co. Cork Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences; University College Cork; Co. Cork Ireland
| | | | - Philip M Kelly
- Teagasc Food Research Centre Moorepark; Fermoy, Co. Cork Ireland
| | - Martin G Wilkinson
- Department of Life Sciences; University of Limerick; Co. Limerick Ireland
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark; Fermoy, Co. Cork Ireland
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McCarthy CM, Wilkinson MG, Kelly PM, Guinee TP. Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0245-2] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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28
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Afzal MI, Ariceaga CCG, Boulahya KA, Jacquot M, Delaunay S, Cailliez-Grimal C. Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control. Crit Rev Food Sci Nutr 2015; 57:399-406. [DOI: 10.1080/10408398.2014.893502] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Wang J, Zheng Z, Zhao X, Yang Y, Yang Z. Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.419] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ji Wang
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
- School of Biological and Agricultural Engineering, Jilin University
| | - Zhe Zheng
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
| | - Xiao Zhao
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
| | - Yawei Yang
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
| | - Zhennai Yang
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
- School of Biological and Agricultural Engineering, Jilin University
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Hou J, McSweeney PL, Beresford TP, Guinee TP. Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese. J Dairy Sci 2014; 97:5983-99. [DOI: 10.3168/jds.2014-8051] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2014] [Accepted: 07/07/2014] [Indexed: 11/19/2022]
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31
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Nájera-Domínguez C, Gutiérrez-Méndez N, Nevárez-Moorillon G, Caro-Canales I. Comparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheeses. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0175-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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