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Mirsalami SM, Mirsalami M, Alihosseini A, Ghodousian A. The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins. Heliyon 2024; 10:e32263. [PMID: 38867957 PMCID: PMC11168479 DOI: 10.1016/j.heliyon.2024.e32263] [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: 03/26/2024] [Revised: 05/30/2024] [Accepted: 05/30/2024] [Indexed: 06/14/2024] Open
Abstract
The division of rennet in cheesemaking is split between the curd and whey, influencing the taste and texture of aged cheeses. Our study aimed to examine how raising the protein concentration in reconstituted skim milk (up to 8.8 %) affects the distribution of calf rennet activity (RA) in rennet curds produced through two methods: renting only and renneting with glucono-δ-lactone (GDL) to achieve slow acidification. The distribution of rennet activity (RA) into curds increased as the concentration of skim milk rose, ranging from 8.6 % to 29.1 % without acidification, and from 6.5 % to 19.4 % when combined with slow acidification. This increase seemed to be related to the retention of moisture and protein. Surprisingly, the concentration of residual RA in the whey (measured in international milk clotting units, IMCU/mL) remained unaffected and remained consistent with the initial IMCU/mL of milk. This suggests that the division of RA between curd and whey is not influenced by the association of enzymes with caseins (CNs). Instead, it is possible that the strength of interactions between CNs themselves plays a significant role. These findings could be valuable for research focused on enhancing the cheese aging process.
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Affiliation(s)
- Seyed Mehrdad Mirsalami
- Department of Chemical Engineering, Faculty of Engineering, Islamic Azad University Central Tehran Branch, Tehran, Iran
| | - Mahsa Mirsalami
- Faculty of Engineering Sciences, Raja University, Qazvin, Iran
| | - Afshar Alihosseini
- Department of Chemical Engineering, Faculty of Engineering, Islamic Azad University Central Tehran Branch, Tehran, Iran
| | - Amin Ghodousian
- Department of Engineering Science, University of Tehran, Tehran, Iran
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2
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Liu T, Wu J, Aziz T, Xue R, Khowdiary MM, Yang Z. Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage. Sci Rep 2024; 14:3714. [PMID: 38355789 PMCID: PMC10867016 DOI: 10.1038/s41598-024-53748-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Accepted: 02/04/2024] [Indexed: 02/16/2024] Open
Abstract
The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage at 4 °C for 4 months. The results showed that the type of natural cheese used affected the composition of PCs with lower fat content in PC2 due to the lower fat content of Mozzarella cheese used. PC2 with lower fat content showed decreased meltability and oil leakage compared with PC1 and PC3. The stretchability of all the samples significantly (P < 0.05) decreased during storage, and PC1 showed lower stretchability. This was confirmed by increased protein hydrolysis of all the samples during the storage with a higher level of proteolysis in PC1, leading to decreased stretchability of PCs. Further low-field nuclear magnetic resonance analysis indicated more entrapped water in cheese due to moisture migration into the cheese matrix that might squeeze the fat globules to aggregate, causing more fat leakage during later stages of storage. This was evidenced by microstructural analysis showing different extents of increase in fat particle sizes and decrease in free serum in all the PC samples over the storage time. Therefore, the present study provides further understanding of the mechanism of quality change of PC during refrigerated storage as affected by proteolytic properties and composition of natural cheese used.
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Affiliation(s)
- Tongji Liu
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China
| | - Jingwei Wu
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China
| | - Tariq Aziz
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China.
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China.
| | - Rui Xue
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China
| | - Manal M Khowdiary
- Department of Chemistry, Al-Leith University College, Umm Al Qura University, Makkah, Saudi Arabia
| | - Zhennai Yang
- Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Technology and Business University, Beijing, 100048, China.
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China.
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3
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Biegalski J, Cais-Sokolińska D. Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep's Milk Powder in Different Forms. Foods 2023; 12:foods12091766. [PMID: 37174304 PMCID: PMC10177789 DOI: 10.3390/foods12091766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/18/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
The presented study analyzed the possibility of pasta filata cheese production using sheep's milk powder in different forms and substitution amounts with fresh cow's milk. For the production of the pasta filata cheeses that were analyzed in the research, sheep's milk powder and reconstituted sheep's milk were used for partial substitution with fresh cow's milk in the amount of approx. 20, 30 and 40 percent (v/v). The obtained results showed that the more sheep's milk in the form of powder in the mixture, the lower the cheese's moisture content. The fat and protein content in the whey after the production of cheeses from mixtures was lower than after the production of cheeses from reconstituted sheep's milk only. Cheeses produced entirely from reconstituted sheep's milk displayed the highest fat loss. The greatest cheese yield was observed for cheeses from mixtures with sheep's milk powder and entirely from reconstituted sheep's milk. Pasta filata cheeses made from a mixture of cow's milk and sheep's milk powder that was not reconstituted were much less acceptable to consumers than reconstituted milk powder cheeses, especially those with 40% and 30% added powder. Sensory profile analysis showed that the addition of sheep's milk to the mixture, regardless of the form, affected the appearance, consistency, and flavor of the produced pasta filata cheeses. Mixing cow's milk with sheep's milk powder created the possibility of modeling the final cheese quality and yield.
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Affiliation(s)
- Jakub Biegalski
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland
| | - Dorota Cais-Sokolińska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland
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4
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Wang W, Jia R, Hui Y, Zhang F, Zhang L, Liu Y, Song Y, Wang B. Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization. J Dairy Sci 2023; 106:3900-3917. [PMID: 37080791 DOI: 10.3168/jds.2022-22195] [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: 04/14/2022] [Accepted: 12/22/2022] [Indexed: 04/22/2023]
Abstract
This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of goat milk cheese. Seven groups of fresh goat milk cheese were produced with 4 levels (0, 0.2, 0.6, and 1%, wt/wt) of JP and LBP. The goat milk cheese containing 1% JP showed the highest water-holding capacity, hardness, and the strongest rheological properties by creating a denser and more stable casein network structure. In addition, the yield of goat milk cheese was substantially improved as a result of JP incorporation. Cheeses containing LBP expressed lower fat content, higher moisture, and softer texture compared with the control cheese. Fourier-transform infrared spectroscopy and low-field nuclear magnetic resonance analysis demonstrated that the addition of JP improved the stability of the secondary protein structure in cheese and significantly enhanced the binding capacity of the casein matrix to water molecules due to strengthened intermolecular interactions. The current research demonstrated the potential feasibility of modifying the texture of goat milk cheese by JP or LBP, available for developing tunable goat milk cheese to satisfy consumer preferences and production needs.
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Affiliation(s)
- Weizhe Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Rong Jia
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yuanyuan Hui
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Lei Zhang
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yuxuan Song
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China.
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
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5
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Kharbanda Y, Mailhiot S, Mankinen O, Urbańczyk M, Telkki VV. Monitoring cheese ripening by single-sided nuclear magnetic resonance. J Dairy Sci 2023; 106:1586-1595. [PMID: 36710190 PMCID: PMC9947740 DOI: 10.3168/jds.2022-22458] [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: 06/29/2022] [Accepted: 10/22/2022] [Indexed: 01/31/2023]
Abstract
The noninvasive, longitudinal study of products and food processing is of interest for the dairy industry. Here, we demonstrated that single-sided nuclear magnetic resonance (NMR) can be used for noninvasive monitoring of the cheese ripening process. The maturation of soft-ripened Camembert-like molded cheese samples was monitored for 20 d measuring 1-dimensional and 2-dimensional NMR relaxation and diffusion data at various depths, ranging from the hard surface layer to the soft center. Gelation and gel shrinkage were observed throughout ripening, and a complete loss of free water signal was observed at the cheese rind. Transversal (T2) relaxation distributions include 3 components that evolve with ripening time and position, corresponding to water inside the casein gel network, water trapped in casein, and fat. Two-dimensional T1-T2 relaxation experiments provided enhanced resolution of the 3 components, allowing quantification of the relative proportions of each phase. Furthermore, diffusion (D)-T2 relaxation correlation experiments revealed the bimodal size distribution of fat globules. The study demonstrated that single-sided NMR can provide spatially resolved signal intensity, relaxation, and diffusion parameters that reflect structural changes during the ripening process and can be exploited to understand and monitor the ripening of cheeses.
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Affiliation(s)
- Y. Kharbanda
- NMR Research Unit, University of Oulu, 90570 Oulu, Finland
| | - S. Mailhiot
- NMR Research Unit, University of Oulu, 90570 Oulu, Finland
| | - O. Mankinen
- NMR Research Unit, University of Oulu, 90570 Oulu, Finland
| | - M. Urbańczyk
- Institute of Physical Chemistry, Polish Academy of Sciences, 01-224 Warsaw, Poland,Corresponding authors
| | - V.-V. Telkki
- NMR Research Unit, University of Oulu, 90570 Oulu, Finland,Corresponding authors
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6
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Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment. Foods 2022; 11:foods11152340. [PMID: 35954106 PMCID: PMC9367703 DOI: 10.3390/foods11152340] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/30/2022] [Accepted: 08/02/2022] [Indexed: 12/11/2022] Open
Abstract
Dense-phase carbon dioxide (DPCD), a novel non-thermal processing technology, has attracted extensive attention due to its excellent performance in food sterilization and enzyme inactivation without quality deterioration. In this work, we aimed to extend the shelf life of quark cheese with DPCD and explore the effect of DPCD treatment as well as storage time on the quality of quark cheese. The sterilization parameters were optimized by means of orthogonal experiments, and the physiochemical, rheological, microstructural and volatile properties of cheese were investigated. The optimal DPCD treatment (20 MPa, 45 min, 55 °C) successfully extended the shelf life of quark cheese due to its inhibition effect on yeast and was able to slow down the proteolysis and alterations in pH and color of cheese. Cheese processed using DPCD after 14-day storage even displayed similar rheological properties to the control at day 0, from which bound water significantly migrated during storage. Moreover, DPCD contributed to the retention of the volatile profile of cheese during storage. This study demonstrated that DPCD is a promising pasteurization technology for quark cheese to improve its quality stability during storage.
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Azhdari S, Moradi M. Application of antimicrobial coating based on carboxymethyl cellulose and natamycin in active packaging of cheese. Int J Biol Macromol 2022; 209:2042-2049. [PMID: 35504417 DOI: 10.1016/j.ijbiomac.2022.04.185] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 04/16/2022] [Accepted: 04/25/2022] [Indexed: 11/29/2022]
Abstract
The effects of carboxymethyl cellulose (CMC)-natamycin (N; 0.05 and 0.5%) coating on the quality of high-moisture mozzarella cheese (HMMC) were examined. The cheeses were immersed in the coating solutions and then kept at 7 °C for 8 days and microbial specifications (i.e., total mesophilic count, total psychrophilic count, lactic acid bacteria, and yeast-mold), pH, weight loss, and sensory properties were examined. The results of the agar spot diffusion assay represented inhibitory effects of CMC-N coating solution on Aspergillus flavus, A. fumigatus, A. niger, Penicillium citrinum, and Candida albicans. In HMMC, the natamycin-free CMC coating caused a significant decrease (p < 0.05) in all microbial groups, while the addition of natamycin to the coating only reduced the count of mold and yeast. As a result, the coating with natamycin at 0.05 and 0.5% represented a 0.6 and 0.9 log cycle reduction in yeast-mold populations, respectively. Based on the total mesophilic count, the control samples reached the 7 log CFU/g on day 4, indicating a 4-day shelf life of HMMC, while in HMMC coated with and without natamycin this limit was achieved on the 8th day of storage, which indicates that the coatings have doubled the HMMC shelf life.
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Affiliation(s)
- Sajad Azhdari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran.
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Alinovi M, Tidona F, Monti L, Francolino S, Brusa G, Ghiglietti R, Locci F, Giraffa G. Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Marcello Alinovi
- Food and Drug Department University of Parma Parco Area delle Scienze 47/A Parma 43124 Italy
| | - Flavio Tidona
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
| | - Lucia Monti
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
| | - Salvatore Francolino
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
| | - Gianluca Brusa
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
| | - Roberta Ghiglietti
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
| | - Francesco Locci
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
| | - Giorgio Giraffa
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
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Christiansen MV, Dave A, Skibsted LH, Ahrné L. Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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10
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Grassi S, Strani L, Alamprese C, Pricca N, Casiraghi E, Cabassi G. A FT-NIR Process Analytical Technology Approach for Milk Renneting Control. Foods 2021; 11:foods11010033. [PMID: 35010158 PMCID: PMC8750718 DOI: 10.3390/foods11010033] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/14/2021] [Accepted: 12/20/2021] [Indexed: 01/24/2023] Open
Abstract
The study proposes a process analytical technology (PAT) approach for the control of milk coagulation through near infrared spectroscopy (NIRS), computing multivariate statistical process control (MSPC) charts, based on principal component analysis (PCA). Reconstituted skimmed milk and commercial pasteurized skimmed milk were mixed at two different ratios (60:40 and 40:60). Each mix ratio was prepared in six replicates and used for coagulation trials, monitored by fundamental rheology, as a reference method, and NIRS by inserting a probe directly in the coagulation vat and collecting spectra at two different acquisition times, i.e., 60 s or 10 s. Furthermore, three failure coagulation trials were performed, deliberately changing temperature or rennet and CaCl2 concentration. The comparison with fundamental rheology results confirmed the effectiveness of NIRS to monitor milk renneting. The reduced spectral acquisition time (10 s) showed data highly correlated (r > 0.99) to those acquired with longer acquisition time. The developed decision trees, based on PC1 scores and T2 MSPC charts, confirmed the suitability of the proposed approach for the prediction of coagulation times and for the detection of possible failures. In conclusion, the work provides a robust but simple PAT approach to assist cheesemakers in monitoring the coagulation step in real-time.
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Affiliation(s)
- Silvia Grassi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
| | - Lorenzo Strani
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
- Correspondence: ; Tel.: +39-0250319187
| | - Nicolò Pricca
- Centro di ricerca Zootecnia e Acquacoltura (CREA-ZA), Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Via Antonio Lombardo 11, 26900 Lodi, Italy; (N.P.); (G.C.)
| | - Ernestina Casiraghi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
| | - Giovanni Cabassi
- Centro di ricerca Zootecnia e Acquacoltura (CREA-ZA), Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Via Antonio Lombardo 11, 26900 Lodi, Italy; (N.P.); (G.C.)
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Moghiseh N, Arianfar A, Salehi EA, Rafe A. Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese. Int J Biol Macromol 2021; 191:1079-1086. [PMID: 34606787 DOI: 10.1016/j.ijbiomac.2021.09.154] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/18/2021] [Accepted: 09/20/2021] [Indexed: 11/30/2022]
Abstract
The relationships between chemical, textural, rheological and microstructural properties of low fat mozzarella cheese incorporated with different ratios of inulin/kefiran mixture were studied. By increasing inulin content, the protein and moisture content was increased and as a result, the meltability was reduced. Although, textural properties of low-fat mozzarella was completely influenced by inulin incorporation and hardness was increased, but the lower springiness and higher cohesiveness of cheese was achieved at high level of inulin which may be related to the increase in moisture and protein. Rheological properties of low-fat mozzarella cheese confirmed its shear-thinning behavior in which the G' value was more than G″. Mechanical properties of cheese showed that inulin incorporation into cheese did not significantly change the rheological properties of the cheese matrix. Consequently, the formation of a more rigid and cross-linked protein structure which is less plasticized achieved at high inulin incorporation through keeping more water and protein and less fat content. SEM results indicated the sponge honeycomb structure of mozzarella cheese which clearly confirmed the textural and rheological properties and there was an interrelationship among chemical, textural, rheological and microstructural properties of low-fat mozzarella cheese incorporated at different ratios of inulin.
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Affiliation(s)
- Nasser Moghiseh
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Akram Arianfar
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
| | - Esmaeil Ataye Salehi
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
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12
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Bista A, McCarthy N, O'Donnell CP, O'Shea N. Key parameters and strategies to control milk concentrate viscosity in milk powder manufacture. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105120] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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