1
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Schubert C, Biere N, Brinks E, Samtlebe M, Neve H, Franz CMAP, Hinrichs J, Atamer Z. Does the high biodiversity of lactococcal bacteriophages allow predictions about their different UV-C susceptibilities? Int J Food Microbiol 2023; 401:110274. [PMID: 37331033 DOI: 10.1016/j.ijfoodmicro.2023.110274] [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: 12/20/2022] [Revised: 05/05/2023] [Accepted: 05/28/2023] [Indexed: 06/20/2023]
Abstract
Fermentation processes can only succeed if intact and active starter cultures are present. Bacteriophages, which can lyse bacteria and thus bring entire fermentation processes to a standstill, therefore pose a major threat. Cheese production, for example, is often affected. The by-product whey can be highly contaminated with bacteriophages (≤109 plaque-forming units/mL) and in this state, further utilization is a quality and processing risk. Therefore, an orthogonal process consisting of membrane filtration followed by UV-C irradiation could be applied to eliminate bacteriophages and to generate "phage-free" whey. In order to define suitable process parameters, 11 lactococcal bacteriophages belonging to different families and genera and differing in their morphology, genome size, heat resistance, and other attributes, were screened for their UV-C resistance in whey. P369 was found to be the most resistant and could thus be well-suited as a biomarker. Starting from a 4 log unit bacteriophage reduction by membrane filtration, another 5 log unit decrease should be realized when applying a UV-C dose of 5 J/cm2. A clear correlation of UV-C sensitivity to the chosen attributes studied such as bacteriophage morphology and genome size was difficult and ambiguous, presumably because other yet unidentified parameters are important. Mutation experiments were performed with the representative bacteriophage P008 by multiple cycles of UV-C irradiation and propagation. A few mutational events were found, but could not be linked to an artificially generated UV-C resistance, indicating that the process used would probably not lose its effectiveness over time.
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Affiliation(s)
- Christina Schubert
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, Garbenstraße 21, D-70599 Stuttgart, Germany.
| | - Natalia Biere
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany
| | - Erik Brinks
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany
| | - Meike Samtlebe
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, Garbenstraße 21, D-70599 Stuttgart, Germany
| | - Horst Neve
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany
| | - Charles M A P Franz
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Hermann-Weigmann-Straße 1, D-24103 Kiel, Germany
| | - Jörg Hinrichs
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, Garbenstraße 21, D-70599 Stuttgart, Germany
| | - Zeynep Atamer
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, Garbenstraße 21, D-70599 Stuttgart, Germany
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2
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Atik DS, Huppertz T. Melting of natural cheese: A review. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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3
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Wang X, Zhao Z. Structural and colloidal properties of whey protein aggregates produced by indirect tubular heating and direct steam injection. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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4
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Effect of cheese composition and cheese-making conditions on salt and moisture transfer during brining. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105325] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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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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6
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Li J, Cui H, Xu X, Li J, Lu M, Yu Y, Song H, Zhu D, Liu H. Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavour compounds in Cheddar cheese during ripening. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15519] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jun Li
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Huaitian Cui
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
| | - Xinyue Xu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
| | - Jiayi Li
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
| | - Miaomiao Lu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
| | - Yue Yu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
| | - Hong Song
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Danshi Zhu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - He Liu
- College of Food Science and Technology Bohai University Jinzhou 121013 China
- Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
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7
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Grossmann L, McClements DJ. The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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8
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Guinee TP. Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105095] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Chudy S, Makowska A, Krzywdzińska‐Bartkowiak M, Piątek M, Henriques M, Borges AR, Gomes D, Pereira CD. The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12796] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sylwia Chudy
- Faculty of Food Science and Nutrition Poznań University of Life Sciences Wojska Polskiego 28 60‐637 Poznań
| | - Agnieszka Makowska
- Faculty of Food Science and Nutrition Poznań University of Life Sciences Wojska Polskiego 28 60‐637 Poznań
| | | | - Michał Piątek
- Faculty of Food Science and Nutrition Poznań University of Life Sciences Wojska Polskiego 28 60‐637 Poznań
| | - Marta Henriques
- Department of Food Science and Technology Polytechnic Institute of Coimbra Bencanta Coimbra3045‐601Portugal
- CERNAS‐Research Centre for Natural Resources, Environment and Society College of Agriculture Bencanta 3045‐601 Coimbra Portugal
| | - Ana Raquel Borges
- Department of Food Science and Technology Polytechnic Institute of Coimbra Bencanta Coimbra3045‐601Portugal
| | - David Gomes
- Department of Food Science and Technology Polytechnic Institute of Coimbra Bencanta Coimbra3045‐601Portugal
| | - Carlos Dias Pereira
- Department of Food Science and Technology Polytechnic Institute of Coimbra Bencanta Coimbra3045‐601Portugal
- CERNAS‐Research Centre for Natural Resources, Environment and Society College of Agriculture Bencanta 3045‐601 Coimbra Portugal
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10
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Shi D, Li C, Stone AK, Guldiken B, Nickerson MT. Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Dai Shi
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Chenghao Li
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Andrea K. Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Burcu Guldiken
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada
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11
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Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106103] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Wen P, Zhu Y, Luo J, Wang P, Liu B, Du Y, Jiao Y, Hu Y, Chen C, Ren F, Alejandro CU, Li Y. Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese. J Dairy Sci 2020; 104:228-242. [PMID: 33189294 DOI: 10.3168/jds.2020-18450] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Accepted: 08/29/2020] [Indexed: 12/22/2022]
Abstract
Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects the sensory experience. Therefore, it is necessary to improve the sensory acceptance of reduced-fat foods to that of full-fat equivalents. The aim of this study was to evaluate the effect of adding whey protein microgels (WPM) with an average diameter of 4 μm, or WPM with adsorbed anthocyanins [WPM (Ant)] on the textural and sensory properties of reduced-fat Cheddar cheese (RFC). Reduced-fat Cheddar cheese was prepared in 2 ways: (1) by adding WPM, designated as RFC+M, or (2) by adding WPM (Ant), designated as RFC+M (Ant). For comparison, RFC without fat substitutes and full-fat Cheddar cheese were also prepared. We discovered that the addition of WPM and WPM (Ant) increased the moisture content, fluidity, and meltability of RFC, and reduced its hardness, springiness, and chewiness. The textural and sensory characteristics of RFC were markedly inferior to those of full-fat Cheddar cheese, whereas addition of WPM and WPM (Ant) significantly improved the sensory characteristics of RFC. The WPM and WPM (Ant) showed a high potential as fat substitutes and anthocyanin carriers to effectively improve the acceptance of reduced-fat foods.
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Affiliation(s)
- Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yanli Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jie Luo
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Pengjie Wang
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Bin Liu
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yizheng Du
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yaoyao Jiao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yulin Hu
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Chong Chen
- Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Calderón-Urrea Alejandro
- College of Plant Protection, Gansu Agricultural University, Lanzhou 730070, China; Department of Biology, College of Science and Mathematics, California State University, Fresno 93740
| | - Yuan Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Beijing Laboratory of Food Quality and Safety, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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13
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A Cluster Project Approach to Develop New Functional Dairy Products from Sheep and Goat Milk. DAIRY 2020. [DOI: 10.3390/dairy1020010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
The growing scientific interest in the role of food in promoting human health and wellbeing has profoundly influenced consumers’ perceptions and attitudes towards nutrition, leading to the advent of a new class of foods, called functional foods, which are currently one of the fastest growing food-producing sectors, particularly in the dairy industry. The cluster project “Diversification in sheep & goat Sardinian dairy production” was built and carried out, based on requests from ten Sardinian dairy companies, to plan and implement experimental protocols directed to develop new production processes, according to the latest health and nutritional guidelines. Consequently, the following different interconnected research lines were developed: lactose-free dairy products; low-fat dairy products; dairy products enriched with added functional ingredients. The studied processes were based on the modification of cheese milk or whey, through the elimination of or reduction in one or more components with negative health effects or by adding functional ingredients. Therefore, a total of six different dairy products were developed: two from sheep milk and whey and four from goat milk. The technological processes adopted were typically those of Ricotta, fresh and soft cheeses. Contextually, their adaptability to the industrial equipment available in the cluster dairy companies was verified, and most of them were successfully transferred. These novel dairy products meet the current market demand, which shows a greater interest in fresh and short-ripened dairy products, with a low energy intake and high nutritional value. Moreover, can represent an example of the diversification in the sheep and goat dairy sector.
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14
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Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Schädle CN, Eisner P, Bader-Mittermaier S. The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese. J Dairy Sci 2020; 103:3980-3993. [PMID: 32147262 DOI: 10.3168/jds.2019-17694] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Accepted: 12/29/2019] [Indexed: 11/19/2022]
Abstract
Reduced-fat food products can help to prevent obesity and other diet-related diseases. However, the removal of fat often impairs the sensory and textural properties of foods, leading to low consumer acceptance. In this study, we tested various concentrations of fat replacers (inulin, corn dextrin, polydextrose, and microparticulated whey protein) combined with rennet casein to investigate their effects on the melting behavior, dynamic rheological properties, and hardness of reduced-fat processed cheese. We found that increasing concentrations of inulin and corn dextrin reduced the flowability of cheese in the melting test and can thus be used to inhibit flow during heating. Microparticulated whey protein did not affect flowability but caused an increase in the storage and loss moduli as well as the temperature at gel-sol transition. A similar effect was also shown for rennet casein, whereas inulin and polydextrose had little or no effect on these rheological parameters. Corn dextrin had no effect on the storage and loss moduli, but affected the gel-sol transition temperature. No changes in hardness were detected for any concentration of the fat replacers, but increasing the rennet casein content also increased the hardness of the samples, regardless of the fat replacer used. Our results indicate the different concentrations and combinations of fat replacers and rennet casein that can be included in reduced-fat processed cheese to develop products with specific rheological properties, thus meeting future demand for reduced-fat products with attractive sensory attributes.
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Affiliation(s)
- Christopher N Schädle
- Friedrich-Alexander University Erlangen-Nürnberg, Chair of Aroma and Smell Research, Emil Fischer Centre, Department of Chemistry and Pharmacy, 91054 Erlangen, Germany; Fraunhofer Institute for Process Engineering and Packaging IVV, Department of Process Development for Plant Raw Materials and Food Process Development, 85354 Freising, Germany.
| | - Peter Eisner
- Fraunhofer Institute for Process Engineering and Packaging IVV, Department of Process Development for Plant Raw Materials and Food Process Development, 85354 Freising, Germany; Technical University of Munich (TUM), TUM School of Life Sciences Weihenstephan, 85354 Freising, Germany
| | - Stephanie Bader-Mittermaier
- Fraunhofer Institute for Process Engineering and Packaging IVV, Department of Process Development for Plant Raw Materials and Food Process Development, 85354 Freising, Germany
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16
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Food-grade strategies to increase stability of whey protein particles: Particle hardening through aldehyde treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105353] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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17
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Wagner J, Biliaderis CG, Moschakis T. Whey proteins: Musings on denaturation, aggregate formation and gelation. Crit Rev Food Sci Nutr 2020; 60:3793-3806. [DOI: 10.1080/10408398.2019.1708263] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Janine Wagner
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Costas G. Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Thomas Moschakis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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18
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Effects of enzyme-modified soybean beverage on the composition, yield, functionality and microstructure of Cheddar cheese-like products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108498] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Li H, Yu H, Liu Y, Wang Y, Li H, Yu J. The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced-fat mozzarella cheese-like product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5586-5593. [PMID: 31152446 DOI: 10.1002/jsfa.9835] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 05/28/2019] [Accepted: 05/29/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Mono-, di- and oligosaccharides, polyhydric alcohols and lipids are three main types of plasticizers used to process food materials. In the present study, inulin, maltitol and lecithin were selected as representative oligosaccharide, polyhydric alcohol and lipid fat replacers, respectively. Their effects on the physicochemical properties of reduced-fat mozzarella cheese were evaluated. RESULTS Lecithin reduced the hardness and increased the degree of free oil released. Inulin and lecithin decreased the hydrophobic interaction of reduced-fat cheese. Maltitol improved the elasticity of the reduced-fat cheese and increased the hydrophobic interaction within the casein matrix. Maltitol-added cheese had a lower glass transition temperature (Tg ) than the other cheeses. Maltitol significantly improved the stretchability of the reduced-fat cheese. CONCLUSION The results obtained in the present study suggest that maltitol is an effective fat replacer in reduced-fat mozzarella cheese and might enhance the cheese's functional properties. The Tg of cheese was related to the water and fat content, fat replacer addition and cross-linking degree of casein. The relationship between Tg and the physicochemical properties of cheese will be studied in further research. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Hongjuan Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Hongmei Yu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yan Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yi Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Hongbo Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Jinghua Yu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
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20
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Moatsou G, Zoidou E, Choundala E, Koutsaris K, Kopsia O, Thergiaki K, Sakkas L. Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese. Foods 2019; 8:foods8060204. [PMID: 31212648 PMCID: PMC6617074 DOI: 10.3390/foods8060204] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 06/01/2019] [Accepted: 06/06/2019] [Indexed: 11/25/2022] Open
Abstract
This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation of denatured whey proteins was carried out by: i. adding commercial microparticulated whey protein (MWP) in reduced-fat cheese milk (RFM), or ii. by ‘in situ’ heat-induced partial denaturation of whey proteins of reduced-fat cheese milk (RFD). The implemented cheesemaking conditions included curd washing, moderate clotting, scalding temperatures, and ripening of cheeses packed in plastic bags under vacuum at 10 °C. Full-fat cheeses (FF) were manufactured in parallel. Physicochemical composition, textural profile, and proteolysis were assessed throughout 60 days of ripening. The mean moisture, fat on dry matter (FDM), moisture on non-fat substances (MNFS), protein on dry matter (PDM), salt, and salt-in-moisture (S/M) content of the RF cheeses were 47.4%, 32.8%, 57.3%, 54.3%, 1.63%, and 3.36%, respectively; pH ≈ 5.0, aw ≈ 0.977, Ca ≈ 1000 mg/100 g cheese. The MNFS of FF and RF cheeses were similar. Proteolysis indices were not affected by any of the treatments, and they were similar to the FF counterparts. The applied cheesemaking technology was adequate for the production of semi-hard reduced-fat and reduced-sodium cheeses. Ripening under packaging hindered moisture loss without impairing the evolution of proteolysis and textural parameters. The same holds true for salting in NaCl/KCl brine. The high pasteurization of cheese milk was more effective for the increase of moisture and MNFS than the addition of MWP, without exhibiting any adverse effects.
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Affiliation(s)
- Golfo Moatsou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Evangelia Zoidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Evangelia Choundala
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Konstantinos Koutsaris
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Olga Kopsia
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Katerina Thergiaki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Lambros Sakkas
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
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Protte K, Weiss J, Hinrichs J, Knaapila A. Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.047] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Cho YH, Jones OG. Assembled protein nanoparticles in food or nutrition applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:47-84. [DOI: 10.1016/bs.afnr.2019.01.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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Silva JV, O'Mahony JA. Microparticulated whey protein addition modulates rheological and microstructural properties of high-protein acid milk gels. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.11.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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McCarthy CM, Wilkinson MG, Guinee TP. Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.07.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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25
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Technological tools to include whey proteins in cheese: Current status and perspectives. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Wagner N, Samtlebe M, Franz CM, Neve H, Heller KJ, Hinrichs J, Atamer Z. Dairy bacteriophages isolated from whey powder: Thermal inactivation and kinetic characterisation. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Samtlebe M, Wagner N, Neve H, Heller KJ, Hinrichs J, Atamer Z. Reduction of Lactococcus lactis phage contamination in whey by means of membrane filtration: Impact of phage morphology and of bacterial host cells functioning as “phage fishing tool”. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.01.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Perreault V, Rémillard N, Chabot D, Morin P, Pouliot Y, Britten M. Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties. J Dairy Sci 2017; 100:5139-5152. [PMID: 28456400 DOI: 10.3168/jds.2016-12473] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Accepted: 02/25/2017] [Indexed: 11/19/2022]
Abstract
The objectives of this study were (1) to assess the effect of a denatured whey protein concentrate (DWPC) and its fractions on cheese yield, composition, and rheological properties, and (2) to separate the direct effect of the DWPC or its fractions on cheese rheological properties from the effect of a concomitant increase in cheese moisture. Semihard cheeses were produced at a laboratory scale, and mechanical properties were characterized by dynamic rheometry. Centrifugation was used to induce a moisture gradient in cheese to separate the direct contribution of the DWPC from the contribution of moisture to cheese mechanical properties. Cheese yield increased and complex modulus (G*) decreased when the DWPC was substituted for milk proteins in milk. For cheeses with the same moisture content, the substitution of denatured whey proteins for milk proteins had no direct effect on rheological parameters. The DWPC was fractionated to evaluate the contribution of its different components (sedimentable aggregates, soluble component, and diffusible component) to cheese yield, composition, and rheological properties. The sedimentable aggregates were primarily responsible for the increase in cheese yield when DWPC was added. Overall, moisture content explained to a large extent the variation in cheese rheological properties depending on the DWPC fraction. However, when the effect of moisture was removed, the addition of the DWPC sedimentable fraction to milk increased cheese complex modulus. Whey protein aggregates were hypothesized to act as active fillers that physically interact with the casein matrix and confer rigidity after pressing.
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Affiliation(s)
- Véronique Perreault
- STELA (Dairy Science and Technology Research Centre), Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada, G1K 7P4; Centre de Recherche en Gastronomie, Institut de Tourisme et d'Hôtellerie du Québec, Montreal, QC, Canada, H2X 3P1
| | - Nathalie Rémillard
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC, Canada, J2S 8E3
| | - Denise Chabot
- Ottawa Research and Development Centre, Agriculture and Agri-Food Canada, 960 Carling Avenue, Ottawa, ON, Canada, K1A 0C6
| | - Pierre Morin
- Research and Development Centre, Agropur Dairy Cooperative, Saint-Hubert, QC, Canada, J3Z 1G5
| | - Yves Pouliot
- STELA (Dairy Science and Technology Research Centre), Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada, G1K 7P4
| | - Michel Britten
- STELA (Dairy Science and Technology Research Centre), Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada, G1K 7P4; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC, Canada, J2S 8E3.
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Stankey JA, Lu Y, Abdalla A, Govindasamy-Lucey S, Jaeggi JJ, Ø Mikkelsen B, Pedersen KT, Andersen CB. Low-fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12413] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jessica A Stankey
- Wisconsin Center for Dairy Research; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
| | - Yanjie Lu
- Wisconsin Center for Dairy Research; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
| | - Abdelmoneim Abdalla
- Wisconsin Center for Dairy Research; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
- College of Agriculture; South Valley University; 83523 Qena Egypt
| | - Selvarani Govindasamy-Lucey
- Wisconsin Center for Dairy Research; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
| | - John J Jaeggi
- Wisconsin Center for Dairy Research; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
| | - Bente Ø Mikkelsen
- Arla Foods Ingredients Group P/S; Soenderhoej 10-12 8260 Viby J Denmark
| | | | - Claus B Andersen
- Arla Foods Ingredients Group P/S; Soenderhoej 10-12 8260 Viby J Denmark
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McClements DJ, Chung C, Wu BC. Structural design approaches for creating fat droplet and starch granule mimetics. Food Funct 2017; 8:498-510. [DOI: 10.1039/c6fo00764c] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This article focuses on hydrogel-based strategies for creating reduced calorie foods with desirable physicochemical, sensory, and nutritional properties.
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Affiliation(s)
| | - Cheryl Chung
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
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32
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Perreault V, Morin P, Pouliot Y, Britten M. Effect of denatured whey protein concentrate and its fractions on rennet-induced milk gels. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.09.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Hartmann KI, Reicherter R, Hinrichs J. Influence of manufacturing conditions on thermo-physical properties of ripened experimental Emmental-type cheese and comparison with commercial Emmental cheese. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Katja Isabel Hartmann
- Department of Soft Matter Science and Dairy Technology; University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany
| | - Ronny Reicherter
- Department of Soft Matter Science and Dairy Technology; University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology; University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany
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Impacts on Micro- and Macro-Structure of Thermally Stabilised Whey Protein-Pectin Complexes: A Fluorescence Approach. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9433-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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35
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Perreault V, Turcotte O, Morin P, Pouliot Y, Britten M. Combined effect of denatured whey protein concentrate level and fat level in milk on rennet gel properties. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.11.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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36
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Liu K, Tian Y, Stieger M, van der Linden E, van de Velde F. Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.016] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Kethireddipalli P, Hill AR. Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9389-9403. [PMID: 25607716 DOI: 10.1021/jf504167v] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Thermally induced changes in milk proteins and minerals, particularly interactions among caseins and denatured whey proteins, influence important properties of dairy products in both positive and negative ways. Whereas the extensive protein connectivity and increased water-holding capacity resulting from such heat-induced protein modification account for the much desired firmness of acid gels of yogurt, thermal processing, on the other hand, severely impairs clotting and adversely affects the cheesemaking properties of rennet-coagulated cheeses. In technological terms, the principal ongoing challenge in the cheese industry is to take advantage of the water-holding capacity of thermally aggregated whey proteins without compromising the rennetability of cheese milk or the textural and functional attributes of cheese. Including some recent data from the authors' laboratory, this paper will discuss important aspects and current literature on the use of thermally processed milk in the production of rennet-coagulated cheeses and also some of the potential alternatives available for inclusion of whey proteins in cheese, such as the addition of microparticulated whey proteins to cheese milk.
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Affiliation(s)
| | - Arthur R Hill
- Department of Food Science, University of Guelph , Guelph, Ontario, Canada N1G 2W1
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38
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Guinee T, Pudja P, Miočinović J, Wiley J, Mullins C. Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses. J Dairy Sci 2015; 98:7573-86. [DOI: 10.3168/jds.2015-9743] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2015] [Accepted: 07/06/2015] [Indexed: 11/19/2022]
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39
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Hartmann K, Samudrala R, Hofmann T, Schieberle P, Hitzmann B, Hinrichs J. Thermo-physical parameters applied for instrumental profiling and statistical evaluation of German Emmental cheese. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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41
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Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: Effect of water, protein, and fat. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.01.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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42
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Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.07.015] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Schenkel P, Hartmann KI, Samudrala R, Hinrichs J. Characterization of Commercial Cheese Regarding Thermophysical Properties and Application of Multivariate Statistical Analysis to Elaborate Product Mapping. J Texture Stud 2014. [DOI: 10.1111/jtxs.12095] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Philipp Schenkel
- Project Coordination R&D and Technology Development; Emmi Schweiz AG; Stationsstraße 21 6252 Dagmersellen Switzerland
| | - Katja I. Hartmann
- Institute of Food Science and Biotechnology; Department of Soft Matter Science and Dairy Technology; University of Hohenheim; Garbenstraße 21 70599 Stuttgart Germany
| | - Ravi Samudrala
- Institute of Food Science and Biotechnology; Department of Soft Matter Science and Dairy Technology; University of Hohenheim; Garbenstraße 21 70599 Stuttgart Germany
| | - Jörg Hinrichs
- Institute of Food Science and Biotechnology; Department of Soft Matter Science and Dairy Technology; University of Hohenheim; Garbenstraße 21 70599 Stuttgart Germany
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Chung C, Degner B, McClements DJ. Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. Food Res Int 2014; 64:664-676. [DOI: 10.1016/j.foodres.2014.07.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 07/21/2014] [Accepted: 07/23/2014] [Indexed: 11/30/2022]
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45
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Akin MS, Kirmaci Z. Influence of fat replacers on the chemical, textural and sensory properties of low‐fat Beyaz pickled cheese produced from ewe's milk. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12164] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Musa Serdar Akin
- Harran University Faculty of Agriculture Department of Food Engineering Sanliurfa Turkey
| | - Zuhal Kirmaci
- Karabuk Directorate of Provincial Food Agriculture and Livestock Food Control Laboratory Karabük Turkey
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Banville V, Morin P, Pouliot Y, Britten M. Shreddability of pizza Mozzarella cheese predicted using physicochemical properties. J Dairy Sci 2014; 97:4097-110. [DOI: 10.3168/jds.2014-8040] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Accepted: 03/15/2014] [Indexed: 11/19/2022]
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47
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Krzeminski A, Prell KA, Weiss J, Hinrichs J. Environmental response of pectin-stabilized whey protein aggregates. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.014] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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