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Wu Q, Ong L, Aldalur A, Nie S, Kentish SE, Gras SL. Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reduction. Food Chem 2024; 457:140010. [PMID: 38908254 DOI: 10.1016/j.foodchem.2024.140010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 05/14/2024] [Accepted: 06/06/2024] [Indexed: 06/24/2024]
Abstract
The production of cream cheese from ultrafiltered (UF) milk can reduce acid whey generation but the effect of altered protein and calcium concentration on the physicochemical properties of cream cheese is not well understood. In this study, the effect of skim milk concentration by UF (2.5 and 5 fold) was assessed both with and without calcium reduction using 2% (w/v) cation resin treatment. UF concentration increased the concentration of peptides and free amino acids and led to a more heterogeneous and porous microstructure, resulting in a softer, less viscous and less thermally stable cream cheese. Calcium reduction decreased peptide generation, increased the size of corpuscular structures, decreased porosity and increased thermal stability but did not significantly decrease cheese hardness or viscosity. The study illustrates how protein or calcium concentration, can be used to alter functional properties.
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Affiliation(s)
- Qihui Wu
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Lydia Ong
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Ane Aldalur
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Shuai Nie
- Mass Spectrometry and Proteomics Facility, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sandra Elizabeth Kentish
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sally Louise Gras
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
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2
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Vélez MA, Wolf VI, Espariz M, Acciarri G, Magni C, Hynes E, Perotti MC. Study of volatile compounds profiles in milk matrices using Enterococcus faecalis EstA and Rhizomucor miehei lipase. Food Res Int 2023; 169:112861. [PMID: 37254435 DOI: 10.1016/j.foodres.2023.112861] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 02/02/2023] [Accepted: 04/17/2023] [Indexed: 06/01/2023]
Abstract
The use of esterase/lipase enzymes of different origins in food industry is a widely employed strategy to enhance the formation of characteristic aromatic compounds derived from fat and diversify flavour. In the present work, we studied EstA enzyme of Enterococcus faecalis and a high purity Rhizomucor miehei lipase (Palatase). EstA was obtained recombinantly in Escherichia coli BL21 (DE3), and optimum esterase activity was detected at pH 6.75 and 40 °C. We evaluated the effect of the enzymes on milk mixtures prepared with different fat contents (2.8 and 6%) and structure (native or homogenized) on volatile compounds profiles. The milk fat structure before and after the application of low homogenization was characterized by dynamic light dispersion and microscopy. Native milk fat mixtures presented particles of 4.6 μm and 184 nm and homogenized mixtures had particles of 1.4 μm and 258 nm; microscopy images were in concordance with these results. Fifteen volatile compounds were identified, including ketones, esters, alcohols, and acids. We showed the key role of milk fat levels and microstructure in the nature of the volatile compounds produced by the R. miehei enzyme. Both in native or homogenized states, the highest content of fat favored a higher production of acids whereas the lowest fat level favored a higher esters production along with a more balanced volatile profile. For EstA enzyme, results showed a limited action on fat, as biosynthesis of esters only increased with the highest fat level homogenized.
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Affiliation(s)
- María A Vélez
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina.
| | - Verónica I Wolf
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - Martín Espariz
- Instituto de Biología Molecular y Celular de Rosario (IBR-CONICET), Suipacha 590, 2000, Rosario, Santa Fe, Argentina
| | - Giuliana Acciarri
- Instituto de Biología Molecular y Celular de Rosario (IBR-CONICET), Suipacha 590, 2000, Rosario, Santa Fe, Argentina
| | - Christian Magni
- Instituto de Biología Molecular y Celular de Rosario (IBR-CONICET), Suipacha 590, 2000, Rosario, Santa Fe, Argentina
| | - Erica Hynes
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
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Vincová A, Šantová K, Kůrová V, Kratochvílová A, Halámková V, Suchánková M, Lorencová E, Sumczynski D, Salek RN. The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products. Foods 2023; 12:foods12081602. [PMID: 37107398 PMCID: PMC10137602 DOI: 10.3390/foods12081602] [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: 03/11/2023] [Revised: 03/30/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural, and organoleptic properties of model cream cheese (CC) samples. On the whole, the highest viscoelastic moduli and hardness values of the CC samples were reported when κ-carrageenan was used. Furthermore, increasing the concentrations of the tested hydrocolloids led to increases in the viscoelastic moduli and hardness values of CC. Recommendations for softer-consistency CC production include the application of κ-carrageenan at a concentration of 0.50-0.75% (w/w) or the use of furcellaran and sodium alginate at a concentration of 1.00% (w/w). For the production of CC with a more rigid consistency, it is recommended to apply κ-carrageenan at a concentration higher than 0.75% (w/w).
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Affiliation(s)
- Anna Vincová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Kristýna Šantová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Vendula Kůrová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Alena Kratochvílová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Veronika Halámková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Markéta Suchánková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Eva Lorencová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Daniela Sumczynski
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Richardos Nikolaos Salek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
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Kim J, Watkinson P, Matia‐Merino L, Smith JR, Golding M. Evaluation of Compositional Effects and Ingredient Trends on the Physical and Structural Properties in Commercial Cream Cheese Products. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jiuk Kim
- School of Food and Advanced Technology Massey University Palmerston North 4442 New Zealand
| | - Philip Watkinson
- Fonterra Research and Development Centre, Fonterra Co‐operative Group Palmerston North 4442 New Zealand
| | - Lara Matia‐Merino
- School of Food and Advanced Technology Massey University Palmerston North 4442 New Zealand
| | - Jeremy R. Smith
- Ministry of Business, Innovation & Employment Wellington 6140 New Zealand
| | - Matt Golding
- School of Food and Advanced Technology Massey University Palmerston North 4442 New Zealand
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Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues. Lebensm Wiss Technol 2022; 165:113736. [PMID: 35938059 PMCID: PMC9340857 DOI: 10.1016/j.lwt.2022.113736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 06/26/2022] [Accepted: 06/30/2022] [Indexed: 11/22/2022]
Abstract
The aim of the present study was to improve the properties of soy press cake to be utilized as an ingredient of meat analogues. Soy press cakes were fermented with lactobacillus strains, and separately hydrolyzed by cellulase/xylanase mixture and α-amylase. Meat analogues were produced with 10% fermented or hydrolyzed soy press cakes. The effect of applied processes on protein oxidation, physical and functional properties of soy press cakes were analyzed, as well as sensory and textural properties of meat analogues. The results indicated that soy press cake was a suitable source of fibre and energy with low content of saturated fatty acids, and provided plant-based proteins and essential amino acids. The study demonstrated the potential of lactic acid fermentation, and enzymatic hydrolysis to improve water- and oil-holding capacity and reduce protein oxidation in soy press cakes. L. acidophilus 336 and cellulase/xylanase mixture were recommended for fermentation and hydrolysis of soy press cakes, respectively, regarding reduction of protein oxidation. Fermentation of soy press cakes with L. plantarum P1 improved the texture of meat analogues. Press cakes fermentation reduced bitterness, increased juiciness, and balanced the taste of meat analogues. Fermented soy press cake was recommended for the production of meat analogues. This research was the 1st application of fermented soy press cake in meat analogue. Fermentation and hydrolysis improved the functional properties of soy press cakes. Protein oxidation in soy press cakes was reduced after fermentation and hydrolysis. Fermented soy press cakes improved sensory quality of the meat analogues. L. plantarum P1 is recommended for the fermentation of soy press cakes.
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Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09719-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractWe report on the properties of analogue cream cheeses prepared using glucono delta-lactone (GDL) acidulant, notably the impact of particular processing and formulation variables, (homogenisation pressure, coagulation pH and temperature, and stabiliser level) on cream cheese physical, material and microstructural properties. Protein–protein and protein-fat interactions were seen to be the primary structural contributors to the physical properties of cream cheese. Cream cheese microstructure and its properties demonstrated well-defined correlations to specific and controllable processing elements within the manufacturing process, showing significance in interactions between parameters in multivariable linear regression analysis (P < 0.05). Summarising the effect of processing variables on key cheese properties, we observed that a progressive reduction in fat particle size of cheese milk arising from increasing homogenisation pressures was seen to increase the total surface area of fat that could be incorporated into the curd during coagulation. The greater extent of fat-fat and fat-proteins interactions during coagulation provided a reinforcing effect on the microstructure of the final cream cheese, with a corresponding increase in compressive fracture stress, shear storage modulus (G′) and shear loss modulus (G″). In terms of other processing variables, cream cheese firmness was also observed to progressively increase through lowering of coagulation pH from 5.13 to 4.33. Increasing coagulation temperature from 58 °C to 78 °C similarly caused an increase in cheese firmness. Finally, increasing the levels of added stabiliser were shown to correlate with increasing cheese firmness. Similar correlations could be observed in relation to physical properties, notably forced expressible serum separation. This model cream cheese preparation method has provided a useful model system for relating food structure to material and functional properties. In addition, it has the advantage of being able to rapidly screen many formulation and process variables because it is faster than the traditional cheesemaking. This study showed that the adjustment of process and formulation variables, either in isolation or in combination, in the manufacture of cream cheese can significantly influence the final material and textural properties of the product, thereby enabling controllable functional attributes capable of meeting different customer needs.
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Surber G, Spiegel T, Dang BP, Wolfschoon Pombo A, Rohm H, Jaros D. Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110664] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Zhao J, Bhandari B, Gaiani C, Prakash S. Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents. Curr Res Food Sci 2021; 4:577-587. [PMID: 34485926 PMCID: PMC8405962 DOI: 10.1016/j.crfs.2021.08.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 08/06/2021] [Accepted: 08/17/2021] [Indexed: 11/29/2022] Open
Abstract
The influence of the protein, fat and sugar in almond milk on the formation of the acidic gel was investigated by determining their physicochemical and microstructural properties. The protein, fat and sugar in the almond milk were varied from 2% to 6%, 0.8%-7% and 0.6%-7%, respectively and fermented using Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles cultures to form a gel structure. Both protein and fat increased the gel strength, viscosity (stirred gel) and lightness of almond yoghurts as the concentration increased. The addition of protein content increased the cohesiveness (from 0.70 to 1.17), water holding capacity (from 28.75% to 52.22%) and D4,3 value of particle size (from 32.76 μm to 44.41 μm) of almond yoghurt. Fat reduction decreased the firmness (from 6.56 g to 4.69 g), D4,3 value (from 88.53 μm to 18.37 μm), and water holding capacity (from 48.96% to 27.66%) of almond yoghurt. With sugar addition, almond yoghurt showed increased adhesiveness, decreased lightness and a low pH, with no significant difference in firmness, particle size, and flow behaviour. The confocal images provided evidence that the fortified protein contents homogeneously entrapped fat globules resulting in a more stable gel network and increased fat content led to large fat globule formation resulting in a harder gel network, while the added sugar did not significantly affect the gel network. The results suggested that the protein fortification enhances the texture of almond yoghurt. The fat content of 7% with 3.5% protein showed poor consistency and gel strength of yoghurt. Sugar mainly contributed to bacterial metabolism during fermentation.
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Affiliation(s)
- Jia Zhao
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD, 4072, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD, 4072, Australia
| | - Claire Gaiani
- Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, Nancy, France
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD, 4072, Australia
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Roobab U, Inam-Ur-Raheem M, Khan AW, Arshad RN, Zeng XA, Aadil RM. Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928690] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Muhammad Inam-Ur-Raheem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdul Waheed Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Xin-an Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Chakraborty P, Shivhare U, Basu S. Effect of milk composition on sensory attributes and instrumental properties of Indian Cottage Cheese (Chhana). NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.02.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Ningtyas DW, Tam B, Bhandari B, Prakash S. Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106226] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Lepesioti S, Zoidou E, Lioliou D, Moschopoulou E, Moatsou G. Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk. Foods 2021; 10:184. [PMID: 33477549 PMCID: PMC7831127 DOI: 10.3390/foods10010184] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 01/10/2021] [Accepted: 01/15/2021] [Indexed: 01/16/2023] Open
Abstract
The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10.31% protein, and that of its reduced-fat counterparts was 73.08%, 10.39%, and 12.84%, respectively. The increase of heat treatment intensity increased moisture retention and improved the mean cheese protein-to-fat ratio from 0.92 to 1. Homogenization increased the moisture and protein retention in cheese, but the effect was less intense for milk treated at 90 °C for 5 min. The extended denaturation of whey proteins resulted in harder, springier, and less cohesive cheese (p < 0.05). Treatment of milk at 90 °C for 5 min resulted in higher residual lactose and citric acid and lower water-soluble nitrogen contents of cheese (p < 0.05); the latter was also true for homogenization (p < 0.05). Storage did not affect the composition and texture but decreased galactose and increased citric acid and soluble nitrogen fractions (p < 0.05). In conclusion, heat treatment conditions of milk that induced a considerable denaturation of β-lactoglobulin and left a considerable amount of native α-lactalbumin was adequate for the manufacture of a "clean-label" Quark-type cheese, whereas homogenization was more effective for full-fat cheese.
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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; (S.L.); (E.Z.); (D.L.); (E.M.)
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Huang Z, Stipkovits L, Zheng H, Serventi L, Brennan CS. Bovine Milk Fats and Their Replacers in Baked Goods: A Review. Foods 2019; 8:E383. [PMID: 31480707 PMCID: PMC6769948 DOI: 10.3390/foods8090383] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 08/17/2019] [Accepted: 08/21/2019] [Indexed: 02/06/2023] Open
Abstract
Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.
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Affiliation(s)
- Zhiguang Huang
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
- Riddet Research Institute, Palmerston North 4442, New Zealand
| | - Letitia Stipkovits
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
| | - Haotian Zheng
- Dairy Innovation Institute, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
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Kumar R, Mishra D, Sutariya H, Chaudhary MB, Rao KJ. Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12615] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Ranjan Kumar
- Dairy Technology Section ICAR‐National Dairy Research Institute (Southern Regional Station) Adugodi Bengaluru 560 030 India
| | - Diwakar Mishra
- Dairy Technology Section ICAR‐National Dairy Research Institute (Southern Regional Station) Adugodi Bengaluru 560 030 India
| | - Harinkumar Sutariya
- Dairy Technology Section ICAR‐National Dairy Research Institute (Southern Regional Station) Adugodi Bengaluru 560 030 India
| | - Madhabhai B Chaudhary
- Dairy Technology Section ICAR‐National Dairy Research Institute (Southern Regional Station) Adugodi Bengaluru 560 030 India
| | - Kulkarni J Rao
- Dairy Technology Section ICAR‐National Dairy Research Institute (Southern Regional Station) Adugodi Bengaluru 560 030 India
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Dang BP, Wolfschoon Pombo AF, Kulozik U. Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12585] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bich Phuong Dang
- Kraft Foods R&D Inc./Mondelēz International Inselkammerstr. 12–14, Unterhaching Munich D‐82008Germany
| | - Alan F Wolfschoon Pombo
- Kraft Foods R&D Inc./Mondelēz International Inselkammerstr. 12–14, Unterhaching Munich D‐82008Germany
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering Technical University of Munich Weihenstephaner Berg 1 Freising D‐85354 Germany
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