Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological and thermal approach

The aim of the study was to investigate the impact of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths [dipotassium hydrogenphosphate (K2HPO4; DKP), tetrapotassium diphosphate (K4P2O7; KTPP), pentapotassium triphosphate (K5P3O10; TKPP)] on the physicochemical, viscoelastic, textural, tribological, thermal, and sensory properties of processed cheese (PC; 40% wt/wt dry matter, 50% wt/wt fat in dry matter) during a 60d storage period (6 ± 2°C). On the whole, the hardness of all PC samples increased with the increasing chain length of ES (DKP < TKPP < KTPP) and the prolonging storage period. Moreover, the hardness results were in accordance with those of the rheological analysis. All PC samples exhibited a more elastic character (G' > G"; tan δ < 1). The type of potassium-based ES affected the binding of water into the structure of the PC. Furthermore, the study confirmed that the manufactured PCs received optimal sensory scores, without any excessive bitterness. It could be concluded that the type of applied ES and storage length affected the functional properties of PC. Finally, the information provided in this study could serve as a tool for the dairy industry to help appropriately select potassium-based ES for PC manufacture with desired properties.

An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties

As compared to age, intact casein in the natural cheddar cheese is a better index of selection for manufacturing processed cheese. In view of this, the present investigation was designed to establish relation between intact casein of the natural cheese with desirable properties of the processed cheese so that the most desirable intact casein in the natural cheddar cheese can be selected on the basis of required properties of the processed cheese. Processed cheese was prepared by using natural cheddar cheese of different intact casein content (ICC) and analysed for meltability, oiling off and hardness. Multiple linear regression was used for prediction of ICC using meltability, oiling off and hardness and it was observed that the all the independent variables significantly affected ICC. Adjusted R2 value of 0.952 and root mean square error of 1.04 suggested a good fit and validation of the developed equation.

Biotechnological potential of a cysteine protease (CpCP3) from Calotropis procera latex for cheesemaking

This article reports the characterization and evaluation of the biotechnological potential of a cysteine protease purified from Calotropis procera (CpCP3). This enzyme was highly stable to different metal ions and was able to hydrolyze κ-casein similarly to bovine chymosin. Atomic force microscopy showed that the process of casein micelle aggregation induced by CpCP3 was similar to that caused by chymosin. The cheeses made using CpCP3 showed higher moisture content than those made with chymosin, but protein, fat, and ash were similar. The sensory analysis showed that cheeses made with CpCP3 had high acceptance index (>80%). In silico analysis predicted the presence of only two short allergenic peptides on the surface of CpCP3, which was highly susceptible to digestive enzymes and did not alter zebrafish embryos' morphology and development. Moreover, recombinant CpCP3 was expressed in Escherichia coli. All results support the biotechnological potential of CpCP3 as an alternative enzyme to chymosin.