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Wu Q, Ong L, Aldalur A, Nie S, Kentish SE, Gras SL. Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reduction. Food Chem 2024; 457:140010. [PMID: 38908254 DOI: 10.1016/j.foodchem.2024.140010] [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: 03/07/2024] [Revised: 05/14/2024] [Accepted: 06/06/2024] [Indexed: 06/24/2024]
Abstract
The production of cream cheese from ultrafiltered (UF) milk can reduce acid whey generation but the effect of altered protein and calcium concentration on the physicochemical properties of cream cheese is not well understood. In this study, the effect of skim milk concentration by UF (2.5 and 5 fold) was assessed both with and without calcium reduction using 2% (w/v) cation resin treatment. UF concentration increased the concentration of peptides and free amino acids and led to a more heterogeneous and porous microstructure, resulting in a softer, less viscous and less thermally stable cream cheese. Calcium reduction decreased peptide generation, increased the size of corpuscular structures, decreased porosity and increased thermal stability but did not significantly decrease cheese hardness or viscosity. The study illustrates how protein or calcium concentration, can be used to alter functional properties.
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Affiliation(s)
- Qihui Wu
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Lydia Ong
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Ane Aldalur
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Shuai Nie
- Mass Spectrometry and Proteomics Facility, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sandra Elizabeth Kentish
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sally Louise Gras
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
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Zheng AR, Wei CK, Wang MS, Ju N, Fan M. Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics. Curr Res Food Sci 2024; 8:100772. [PMID: 38840807 PMCID: PMC11150910 DOI: 10.1016/j.crfs.2024.100772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 06/07/2024] Open
Abstract
The aroma types of cream cheese affect its commercial value and consumer acceptability. However, the types of volatile substances and sensory characteristics of cream cheese at different fermentation stages are still unclear. Therefore, in this study, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile substances in cream cheese fermentation. Orthogonal partial least squares discriminant analysis (OPLS-DA), odor activity value (OAV), relative odor activity value (ROAV) and variable projection importance (VIP) were used to identify the characteristic flavor substances in cream cheese fermentation. Finally, the relationship between key flavor substances and sensory characteristics was determined by partial least squares (PLS) analysis. A total of 34 and 36 volatile organic compounds were identified by HS-SPME-GC-MS and HS-GC-MS, respectively, and 14 characteristic flavor substances were found, based on VIP, ROAV and OAV models. Combined with sensory analysis and flavor substance changes, it was found that the cream cheese fermented for 15 d had the best flavor and taste. This study reveals the characteristics and contribution of volatile substances in cream cheese at different fermentation stages, which provides new insights into improving flavor and quality control.
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Affiliation(s)
- An-Ran Zheng
- School of Food Science and Engineering, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - Chao-Kun Wei
- School of Food Science and Engineering, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - Meng-Song Wang
- School of Food Science and Engineering, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - Ning Ju
- School of Food Science and Engineering, Ningxia University, Yinchuan, 750021, People's Republic of China
| | - Min Fan
- School of Food Science and Engineering, Ningxia University, Yinchuan, 750021, People's Republic of China
- Inner Mongolia Yili Industrial Group Company Limited, Hohhot 151100, People's Republic of China
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Yolmeh M, Jafari SM. Cracking spoilage in jar cream cheese: Introducing, modeling and preventing. Heliyon 2024; 10:e25259. [PMID: 38352739 PMCID: PMC10862521 DOI: 10.1016/j.heliyon.2024.e25259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 01/17/2024] [Accepted: 01/23/2024] [Indexed: 02/16/2024] Open
Abstract
This study aimed to investigate the modeling of antimicrobial activity (AA) of nisin and sorbate on Clostridium sporogenes in jar cream cheese (JCC) using the linear regression (LR), multilayer perceptron (MLP) neural network, and reduced error pruning tree (REPTree) methods, in order to prevent the late blowing defect (LBD) in the cheese. Both preservatives used in JCC samples showed AA against C. sporogenes; so that sorbate at all the concentrations used in JCC samples inhibited cracking spoilage during storage period at 35 °C. However, nisin could not inhibit cracking spoilage at concentration of 30 ppm in the samples, and a higher concentration of it was needed. The three models used in this study, followed the similar pattern in both training and validation datasets for nisin and sorbat in JCC. The R2 and root mean square error (RMSE) values of training and validation datasets showed the superiority of the REPTree model compared to the MLP and LR models (conventional methods) in the modeling of AA of nisin and sorbate against C. sporogenes in JCC.
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Affiliation(s)
- Mahmoud Yolmeh
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
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Portaghi J, Heshmati A, Taheri M, Ahmadi E, Khaneghah AM. Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low-fat cream cheese. Food Sci Nutr 2023; 11:6060-6072. [PMID: 37823144 PMCID: PMC10563744 DOI: 10.1002/fsn3.3542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 06/13/2023] [Accepted: 06/18/2023] [Indexed: 10/13/2023] Open
Abstract
This study aims to produce fat-reduced cream cheese using the different levels (0.25%-0.5%) of basil seed and xanthan gum by a RSM method. The basil seed, xanthan gum, and fat levels did not significantly influence the cream cheese's pH and acidity. With the fat reduction, textural properties were lost; for example, hardness, gumminess, and adhesiveness increased, and cohesiveness decreased. In addition, low-fat cream cheese's sensory score (taste, mouthfeel, and overall acceptance score) was lower. However, adding basil seed and xanthan gum could improve water holding capacity (WHC), hardness, gumminess, cohesiveness, adhesiveness and scores of mouthfeel, and overall acceptance. Basil seed gum had a better impact than xanthan on fat-reduced cream cheese properties among the two gums. In general, results showed that adding 0.5% basil and 0.5% xanthan into cream cheese could manufacture a product with a reduced-fat level (19.04%). At the same time, its physicochemical, sensory, and textural attributes were similar to cream cheese with high fat (24%). In addition, the price of the obtained product was lower.
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Affiliation(s)
- Jalal Portaghi
- Department of Nutrition and Food Hygiene, School of MedicineNutrition Health Research Center, Hamadan University of Medical SciencesHamadanIran
| | - Ali Heshmati
- Department of Nutrition and Food Hygiene, School of MedicineNutrition Health Research Center, Hamadan University of Medical SciencesHamadanIran
| | - Mehdi Taheri
- Department of Nutrition and Food Hygiene, School of MedicineNutrition Health Research Center, Hamadan University of Medical SciencesHamadanIran
| | - Ebrahim Ahmadi
- Department of Biosystems EngineeringBu‐Ali Sina UniversityHamedanIran
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research InstituteWarsawPoland
- Department of Technology of ChemistryAzerbaijan State Oil and Industry UniversityBakuAzerbaijan
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Song B, Zhu P, Zhang Y, Ju N, Si X, Pang X, Lv J, Zhang S. Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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Tarapata J, Dybowska BE, Zulewska J. Evaluation of fouling during ultrafiltration process of acid and sweet whey. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Consumer Preference Analysis on Attributes of Milk Tea: A Conjoint Analysis Approach. Foods 2021; 10:foods10061382. [PMID: 34203864 PMCID: PMC8232735 DOI: 10.3390/foods10061382] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/30/2021] [Accepted: 06/04/2021] [Indexed: 12/12/2022] Open
Abstract
Milk tea is a famous drink that has been heavily consumed since 2011. This study aimed to determine the combination of milk tea attributes that were most preferred using a Conjoint Analysis Approach. Specifically, this study utilized different attributes such as the size of tapioca pearls, sugar level, price range, brands, type of milk tea, cream cheese inclusion, and the amount of ice. Conjoint analysis with the orthogonal design was utilized to evaluate the preference of milk tea among consumers. The results showed that pearl size was the attribute most considered by consumers (29.137%), followed by sugar level (17.373%), the amount of ice (17.190%), the type of drink (13.421%), price (11.207%), and the least considered were cream cheese inclusion (9.525%) and the brands (2.147%). The findings of this study will be beneficial to milk tea firms about consumer preferences regarding the various attributes of milk tea. Finally, the result of this study could be applicable to different beverage-focused studies worldwide.
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