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Deshwal GK, Gómez-Mascaraque LG, Fenelon M, Huppertz T. A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese. Molecules 2023; 28:molecules28052085. [PMID: 36903331 PMCID: PMC10004449 DOI: 10.3390/molecules28052085] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/14/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering salts decrease the concentration of free calcium ions by sequestering calcium from the aqueous phase and dissociates the casein micelles into small clusters by altering the calcium equilibrium, thereby resulting in enhanced hydration and voluminosity of the micelles. Several researchers have studied milk protein systems such as rennet casein, milk protein concentrate, skim milk powder, and micellar casein concentrate to elucidate the influence of calcium sequestering salts on (para-)casein micelles. This review paper provides an overview of the effects of calcium sequestering salts on the properties of casein micelles and consequently the physico-chemical, textural, functional, and sensorial attributes of processed cheese. A lack of proper understanding of the mechanisms underlying the action of calcium sequestering salts on the processed cheese characteristics increases the risk of failed production, leading to the waste of resources and unacceptable sensorial, appearance, and textural attributes, which adversely affect the financial side of processors and customer expectations.
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Affiliation(s)
- Gaurav Kr Deshwal
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Laura G. Gómez-Mascaraque
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
| | - Mark Fenelon
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
| | - Thom Huppertz
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands
- Correspondence:
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Guo M, Sheng Z, Wang P, Zhang Y, Zhang X, Zhang Y, Man-Yau Szeto I, Wang Y, Ren F, Luo J. Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Schädle CN, Bader-Mittermaier S, Sanahuja S. The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread. Molecules 2022; 27:molecules27061864. [PMID: 35335227 PMCID: PMC8955635 DOI: 10.3390/molecules27061864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/07/2022] [Accepted: 03/11/2022] [Indexed: 02/01/2023] Open
Abstract
Low-calorie and low-fat foods have been introduced to the market to fight the increasing incidence of overweightness and obesity. New approaches and high-quality fat replacers may overcome the poor organoleptic properties of such products. A model of processed cheese spread (PCS) was produced as a full-fat version and with three levels of fat reduction (30%, 50%, and 70%). Fat was replaced by water or by corn dextrin (CD), a dietary fiber. Additionally, in the 50% reduced-fat spreads, fat was replaced by various ratios of CD and lactose (100:0, 75:25, 50:50, 25:75, and 0:100). The effect of each formulation was determined by measuring the textural (firmness, stickiness, and spreadability), rheological (flow behavior and oscillating rheology), tribological, and microstructural (cryo-SEM) properties of the samples, as well as the dynamic aroma release of six aroma compounds typically found in cheese. Winter’s critical gel theory was a good approach to characterizing PCS with less instrumental effort and costs: the gel strength and interaction factors correlated very well with the spreadability and lubrication properties of the spreads. CD and fat exhibited similar interaction capacities with the aroma compounds, resulting in a similar release pattern. Overall, the properties of the sample with 50% fat replaced by CD were most similar to those of the full-fat sample. Thus, CD is a promising fat replacer in PCS and, most likely, in other dairy-based emulsions.
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Affiliation(s)
- Christopher N. Schädle
- Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander University Erlangen-Nürnberg, Henkestraße 9, 91054 Erlangen, Germany
- Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
- Correspondence:
| | - Stephanie Bader-Mittermaier
- Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
| | - Solange Sanahuja
- School of Agricultural, Forest and Food Sciences (HAFL), Bern University of Applied Sciences, Länggasse 85, 3052 Zollikofen, Switzerland;
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The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104816] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Dharaiya CN, Jana AH, Aparnathi KD. Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:5243-5252. [PMID: 31749471 PMCID: PMC6838238 DOI: 10.1007/s13197-019-03993-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/22/2018] [Accepted: 07/30/2019] [Indexed: 11/25/2022]
Abstract
The functional properties (shredability, meltability, fat leakage, stretchability) of Mozzarella Cheese Analogue (MCA) prepared using acid casein (ACMCA), rennet casein (RCMCA) and their admixture (ARCMCA) were monitored with those of Natural Mozzarella Cheese (NMC) during refrigerated storage. The shredability of analogues was superior over such attribute of NMC. The MCAs had good shredability up to 28 days, while that of NMC started deteriorating from 21 days onwards. The meltability of both NMC and MCAs improved with advancement of storage; the extent of increase in meltability during span of 35 days period was 2.65, 2.85, 2.78 and 2.63 for NMC, ACMCA, RCMCA and ARCMCA respectively. The stretch value of the MCAs exhibited an increase up to 21 days of refrigerated storage followed by decline up to 35 days, whereas NMC exhibited a linear increase in stretch value with advancement of storage till 35 days. There was a steady decline in the fat leakage in case of any of the MCAs with advancement in storage period; the difference in the values of fat leakage up to 35 days was to the tune of 1.50 cm2, 1.39 cm2 and 1.43 cm2 for ACMCA, RCMCA and ARCMCA respectively. Conversely, NMC exhibited linear increase in fat leakage with progressive storage up to 35 days. It is concluded that MCAs had better functional stability as compared to NMC during refrigerated storage. Amongst MCAs, ARCMCA performed better in terms of baking qualities than those prepared using AC or RC alone. MCAs had better storage stability as compared to NMC.
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Affiliation(s)
- C. N. Dharaiya
- Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388 110 India
| | - A. H. Jana
- Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388 110 India
| | - K. D. Aparnathi
- Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388 110 India
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Masotti F, Cattaneo S, Stuknytė M, De Noni I. Status and developments in analogue cheese formulations and functionalities. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.02.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Smith JR, Hindmarsh JP, Carr AJ, Golding MD, Reid D. Molecular drivers of structural development in Mozzarella cheese. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Sadat A, Ezzatpanah H, Bakhoda H. Rheological properties of instant milk-based puddings prepared with emulsifying salt-containing milk powders. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12487] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Azin Sadat
- Department of Food Science and Technology; Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Hamid Ezzatpanah
- Department of Food Science and Technology; Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Hossein Bakhoda
- Faculty of Agriculture and Natural Resources; Science and Research Branch; Islamic Azad University; Tehran Iran
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Salek RN, Černíková M, Pachlová V, Bubelová Z, Konečná V, Buňka F. Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Sadat A, Ezzatpanah H, Bakhoda H. Solubility and structure of milk powders manufactured with the addition of disodium phosphate and tetrasodium pyrophosphate mixtures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1247272] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- A. Sadat
- Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - H. Ezzatpanah
- Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - H. Bakhoda
- Faculty of Agriculture and Natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Salek R, Černíková M, Maděrová S, Lapčík L, Buňka F. The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity. J Dairy Sci 2016; 99:3274-3287. [DOI: 10.3168/jds.2015-10028] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2015] [Accepted: 12/30/2015] [Indexed: 11/19/2022]
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12
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Sharma P, Munro PA, Dessev TT, Wiles PG, Buwalda RJ. Effect of shear work input on steady shear rheology and melt functionality of model Mozzarella cheeses. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Hougaard AB, Sijbrandij AG, Varming C, Ardö Y, Ipsen R. Emulsifying salt increase stability of cheese emulsions during holding. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Salek RN, Černíková M, Nagyová G, Kuchař D, Bačová H, Minarčíková L, Buňka F. The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.12.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Hoffmann W, Schrader K. Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12725] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wolfgang Hoffmann
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Hermann-Weigmann-Straße 1 Kiel D-24103 Germany
| | - Katrin Schrader
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Hermann-Weigmann-Straße 1 Kiel D-24103 Germany
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16
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Schatz K, Hoffmann W, Schrader K, Maurer A. Effect of emulsifying salts containing potassium on the melting properties of block-type dairy cheese analogue. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12119] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kristina Schatz
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Hermann-Weigmann-Straße 1 D-24103 Kiel Germany
| | - Wolfgang Hoffmann
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Hermann-Weigmann-Straße 1 D-24103 Kiel Germany
| | - Katrin Schrader
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Hermann-Weigmann-Straße 1 D-24103 Kiel Germany
| | - Andrea Maurer
- BK Giulini GmbH; Dr.-Albert-Reimann-Straße 2 D-68526 Ladenburg Germany
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18
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Nagyová G, Buňka F, Salek R, Černíková M, Mančík P, Grůber T, Kuchař D. Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese. J Dairy Sci 2014; 97:111-22. [DOI: 10.3168/jds.2013-7210] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2013] [Accepted: 09/22/2013] [Indexed: 11/19/2022]
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19
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Buňka F, Nagyová G, Salek RN, Černíková M, Bacova H, Kráčmar S. The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads. POTRAVINARSTVO 2013. [DOI: 10.5219/312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to observe the effects of emulsifying salts composed of trisodium citrate and sodium phosphates with different chain length (disodium phosphate (DSP), tetrasodium diphosphate (TSPP), pentasodium triphosphate (PSTP) and sodium salts of polyphosphates with 5 different mean length (n ≈ 5, 9, 13, 20, 28)) on hardness of processed cheese spreads. Hardness of processed cheese spreads with selected binary mixtures of the above mentioned salts were also studied. Measurements were performed after 2, 9 and 30 days of storage at 6 °C. Hardness of processed cheese increased with increase in chain length of individually used phosphates. Majority of applied binary mixtures of emulsifying salts had not significant influence on hardness charges in processed cheese spreads. On the other hand, a combination of phosphates salts (DSP with TSPP) was found, which had specific effect on hardness of processed cheese spreads. Textural properties of samples with trisodium citrate were similar compared to samples with DSP.
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Beykont E, Kilic-Akyilmaz M. Physical Properties of an Imitation Cheese as Affected by Emulsifying Salts and Citric Acid. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12164] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Emir Beykont
- Department of Food Engineering; Istanbul Technical University; 34469 Istanbul Turkey
| | - Meral Kilic-Akyilmaz
- Department of Food Engineering; Istanbul Technical University; 34469 Istanbul Turkey
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Buňka F, Doudová L, Weiserová E, Kuchař D, Ponížil P, Začalová D, Nagyová G, Pachlová V, Michálek J. The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.09.006] [Citation(s) in RCA: 16] [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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22
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Buňka F, Doudová L, Weiserová E, Kuchař D, Michálek J, Slavíková Š, Kráčmar S. The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03070.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.06.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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El-Bakry M, Duggan E, O’Riordan E, O’Sullivan M. Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture and post-manufacture functionality. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.07.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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El-Bakry M, Beninati F, Duggan E, O'Riordan E, O'Sullivan M. Reducing salt in imitation cheese: Effects on manufacture and functional properties. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.12.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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