Characterization of Siahmazgi cheese, an Iranian ewe's milk variety: Assessment of physico-chemical, textural and rheological specifications during ripening

Hybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestion

Replacing dairy proteins with legume proteins such as mung bean protein can create hybrid cheese alternatives with superior nutritional and functional properties. The effects of partially replacing (30%) cow milk with mung bean protein isolate (MBPI) on the rheology, texture, microstructure, and digestibility of paneer (acid-heat coagulated cheese) were studied. The developed hybrid cow milk-mung bean paneer (CMMBP) had higher protein and moisture contents, lower fat content, and a darker colour than cow milk paneer (CMP). CMMBP showed a significant reduction in hardness, cohesiveness, chewiness, and springiness compared to the cow milk-based control. Frequency sweeps performed using a dynamic rheometer showed higher storage modulus (G') for CMMBP compared to CMP, indicating greater elastic properties of the hybrid paneer. In vitro digestibility of CMMBP was significantly lower than CMP, as shown by the lower overall ninhydrin-reactive free amino N release and the presence of resistant peptides at the end of digestion.

Economic Feasibility, Benefits and Challenges of On-Farm Artisanal Cheese Making in South Africa

There is limited information regarding artisanal cheese making that can help entrepreneurs evaluate business opportunities and make realistic business decisions. The objective of this study was to assess the economic feasibility, benefits and challenges of on-farm artisanal cheese making. A model was designed to evaluate the economic feasibility of processing hard pecorino-style cheese and soft fresh ricotta on four different smallholder farms. The study assumed a small-scale family-owned business with an average herd size of 10 lactating cows, using 80 L of raw milk a day to make cheese. Projected Cash Flow Statement was used to determine the economic feasibility of cheese making. Sensitivity analysis was conducted using a factor of 10% to determine the changes in net cash flows by varying the milk volume, cheese selling price and both. The positive projected cash flow after the sensitivity analysis for the four farms ranged from $24,073.84 to $33,783.5. The breakeven quantity for the four farms ranged from 325.82 kg to 357.88 kg per year.Overall, the results show that artisanal cheese making is economically viable under the given model assumptions. However, the major challenge noted is that most farmers lack knowledge in terms of the processing techniques, market opportunities and production costs involved in cheese making. Access to this information by small-scale milk producers is vital in considering cheese making as a business.

Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

Traditional cheeses which are normally produced from raw milk are very popular due to their intense and unique taste and aroma. However, high microbial contamination of raw milk due to manual milking and secondary contamination may lead to many diseases in humans in Iran. Lighvan is a traditional starter-free locally made Iranian cheese that is made from raw ewe's milk. Since the use of raw milk in the preparation of cheese produces serious health problems, due to the limited ripening period of this type of cheese, this study aimed to evaluate the feasibility of preparing Lighvan cheese from pasteurized milk. For this purpose, different characteristics of cheese prepared with pasteurized milk were compared with raw milk cheese. The results showed a reduction in the microbial population over the ripening time in both types of cheeses. However, coliforms and Escherichia coli were seen in raw milk cheeses until the last day of ripening. Regarding chemical analyses, the water-soluble nitrogen fraction and lipolysis products increased during ripening. Moreover, the raw milk cheeses indicated a higher lipolysis index than the pasteurized ones. According to the obtained results from the sensory evaluation, the raw milk cheese indicated higher acceptability compared with the pasteurized milk cheese. However, since the presence of E. coli makes the cheese inedible, it seems that the pasteurization of milk is mandatory for the production of this type of cheese.

Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate

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.

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk

Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, the present study was conducted to establish a general profile of Poro cheese by characterizing their physicochemical, textural, rheological, sensorial and microbiological characteristics. Differences in moisture, proteins, fats, NaCl, titrable acidity, pH, color texture and rheology amongst cheese factories were observed and ranges were established. Fifteen descriptors were generated to provide a descriptive analysis, eight of which were significantly different amongst the factories with no differences in the global acceptability of cheese. The favorite cheese had the highest scores for aroma attributes. Conventional and molecular methods were used to identify the main microorganisms, for which Lactobacillus plantarum, L. fermentum, L. farciminis and L. rhamnosus were the main microorganisms found in Porocheese. The obtained data constituted the parameters for characterizing Poro cheese, which will strongly help to support its origin appellation request process.

Sensory profile of Parenica cheese varieties made from pasteurized cow’s milk

Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow's milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked parenica cheese varieties made from pasteurized cow's milk and changes in sensory descriptors during 14 days of storage period at the temperature of 4 ±2 °C. Descriptive analysis was carried out by 18 trained assessors, who used a vocabulary of 26 terms to quantitatively describe appearance, aroma, consistency and taste of the experimental samples and also these overall sensory parameters with acceptability. Assessors evaluated the intensity of each descriptor by assigning the score on a 10 points linear scale. Analysis of variance found significant differences between cheese varieties (p <0.05) and the effect of storage period (p <0.05) on sensory quality of experimental parenica cheese varieties. The analysis showed that each sample group in observed representative sensory attributes was significantly different (p <0.05). Multiple factorial analysis showed in parenica cheese samples three selected components that explain more than 69% of the total variation in the dataset at the level of statistical significance p <0.05.

Methodologies for the Characterization of the Quality of Dairy Products

The growing interest of consumers in food quality and safety issues has contributed to the increasing demand for sensitive and rapid analytical technologies. Physicochemical, textural, sensory, etc., methods have been used to evaluate the quality and authenticity of milk and dairy products. Despite the importance of these standard methods, they are expensive and time consuming. Recently, spectroscopic methods have shown great potential due to speed of analysis, minimal sample preparation, high repeatability, low cost, and, most of all, the fact that these techniques are noninvasive and nondestructive and, therefore, could be applied to any on-line monitoring system. This chapter gave examples of the application of the most commonly traditional methods for the determination of the quality of milk and dairy products. A special focus is devoted to the use of infrared and fluorescence spectroscopies for the evaluation of the quality of dairy products.

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

Purpose

Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes’ milk and without addition of any commercial starter culture. This paper aims at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening and of final products.

Design/methodology/approach

Cheeses were produced with different thistle flower extracts and then the clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics, were evaluated.

Findings

The clotting time varied from 47 to 66 min, and the weight loss along ripening varied between 32 and 40 per cent. There was some influence of thistle flower ecotype on the colour during ripening and in the final product. The results of texture analysis revealed significant differences between the thistle ecotypes: crust firmness varying from 2.4 to 5.6 N; inner firmness from 0.82 to 1.82 N; stickiness from −0.5 to −1.60 N; adhesiveness from −3.0 to −11.3 N.s; and Ecotype C was particularly distinguishable. Sensorial evaluation revealed differences among the cheeses, with Ecotype C receiving the highest score for global appreciation.

Originality/value

The usage of different extracts of thistle flower to produce Serra da Estrela cheese with different properties is a novelty, and it allows the possibility of manipulating this parameter in the future so as to produce cheeses with specific characteristics, addressed to different consumer targets.

Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms

Globally, there is a trend for healthy food products, preferably incorporating natural bioactive ingredients, replacing synthetic additives. From previous screening studies, extracts of Foeniculum vulgare Mill. (fennel) and Matricaria recutita L. (chamomile) maintained nutritional properties and improved the antioxidant activity of cottage cheese. Nevertheless, this effect was limited to 7 days. Accordingly, aqueous extracts of these plants were microencapsulated in alginate and incorporated into cottage cheese to achieve an extended bioactivity. Plain cottage cheese, and cheese functionalized by direct addition of free decoctions, were prepared and compared. Independently of plant species, "functionalization type" factor did not show a significant effect on the nutritional parameters, as also confirmed in the linear discriminant analysis, where these parameters were not selected as discriminating variables. Furthermore, samples functionalized with microencapsulated extracts showed higher antioxidant activity after the 7th day, thereby demonstrating that the main purpose of this experimental work was achieved.