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Ali AH, Abu-Jdayil B, Bamigbade G, Kamal-Eldin A, Hamed F, Huppertz T, Liu SQ, Ayyash M. Properties of low-fat Cheddar cheese prepared from bovine-camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds. J Dairy Sci 2024; 107:2706-2720. [PMID: 38056563 DOI: 10.3168/jds.2023-23795] [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: 05/25/2023] [Accepted: 11/01/2023] [Indexed: 12/08/2023]
Abstract
Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, texture profile, color, microstructure, and rheological properties of low-fat Cheddar cheese (LFCC) prepared from BM-CM blends. LFCC was produced from BM or BM supplemented with 15% CM (CM15) and 30% CM (CM30), and analyzed after 14, 60, 120, and 180 d of ripening at 8°C. Except for salt content, no significant differences were observed among LFCC from BM, CM15, and CM30. The addition of CM increased the meltability and oiling off in the resulting cheese throughout storage. With respect to color properties, after melting, LFCC CM30 showed lower L* values than LFCC made from BM and CM15, and a* and b* values were higher than those of BM and CM15 samples. LFCC from CM30 also exhibited lower hardness compared with the other cheeses. Moreover, LFCC made from BM showed a rough granular surface, but cheese samples made from BM-CM blends exhibited a smooth surface. The rheological parameters, including storage modulus, loss modulus, and loss tangent, varied among cheese treatments. The determined acetoin and short-chain volatile acids (C2-C6) in LFCC were affected by the use of CM, because CM15 showed significantly higher amounts than BM and CM30, respectively. The detailed interactions between BM and CM in the cheese matrix should be further investigated.
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Affiliation(s)
- Abdelmoneim H Ali
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Basim Abu-Jdayil
- Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Gafar Bamigbade
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Thom Huppertz
- FrieslandCampina, Amersfoort, 3818LE, the Netherlands; Wageningen University & Research, Wageningen 6708PB, the Netherlands
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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Grasso N, Bot F, Roos YH, Crowley SV, Arendt EK, O’Mahony JA. Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients. Foods 2023; 12:foods12071492. [PMID: 37048312 PMCID: PMC10093979 DOI: 10.3390/foods12071492] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 03/22/2023] [Accepted: 03/27/2023] [Indexed: 04/05/2023] Open
Abstract
In this study, zein protein isolate (ZPI) and chickpea protein concentrate (CPC) ingredients were used to formulate five plant-based cheese alternatives. Ingredient ratios based on protein contributions of 0:100, 25:75, 50:50, 75:25 and 100:0 from ZPI and CPC, respectively, were used. Formulations were developed at pH ~4.5, with a moisture target of 59%. Shea butter was used to target 15% fat, while tapioca starch was added to target the same carbohydrate content for all samples. Microstructural analysis showed differences among samples, with samples containing ZPI displaying a protein-rich layer surrounding the fat globules. Schreiber meltability and dynamic low amplitude oscillatory shear rheological analyses showed that increasing the proportion of ZPI was associated with increasing meltability and greater ability to flow at high temperatures. In addition, the sample containing only CPC showed the highest adhesiveness, springiness and cohesiveness values from the texture profile analysis, while the sample containing only ZPI exhibited the highest hardness. Furthermore, stretchability increased with increasing ZPI proportions. This work will help understanding of the role and potential of promising plant-protein-ingredient blends in formulating plant-based alternatives to cheese with desirable functional properties.
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Affiliation(s)
- Nadia Grasso
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland
| | - Francesca Bot
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Yrjo H. Roos
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland
| | - Shane V. Crowley
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland
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3
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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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4
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Grasso N, Bot F, Roos Y, Crowley S, Arendt E, O'Mahony J. The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese. Curr Res Food Sci 2022; 5:2004-2012. [PMID: 36324865 PMCID: PMC9619148 DOI: 10.1016/j.crfs.2022.09.028] [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: 03/01/2022] [Revised: 08/09/2022] [Accepted: 09/30/2022] [Indexed: 11/07/2022] Open
Abstract
In response to consumer demands, plant protein ingredients are increasingly being used in the formulation of plant-based alternatives to cheese. The aim of this study was to determine the influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese. Moreover, the age-induced changes in such attributes were assessed, with samples analysed after 1 month of storage. After characterisation of the ingredients, the chickpea-based formulations were prepared by blending chickpea flour and protein concentrate in different proportions to obtain four samples of increasing protein content (i.e., 8.68-21.5%). Formulations were developed at pH ∼4.5, and a moisture content of 50%, with shea butter used to obtain 15% fat content. The differential scanning calorimetry thermograms of the samples showed a main peak around 30 °C, corresponding to transition of the shea butter, and a smaller peak around 70 °C related to starch gelatinisation. Analysis of microstructure showed formation of a protein matrix with more extensive protein structure at high protein concentration. Furthermore, none of the chickpea-based samples melted under the testing conditions and all samples showed increasing values for adhesiveness, springiness and cohesiveness with increasing protein content. However, hardness was the highest for the sample with the lowest protein content, likely due to starch retrogradation. After storage, hardness increased further for all samples. This work improves our understanding of the role of chickpea protein in developing plant-based alternatives to cheese and the challenges therein.
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Li B, Waldron DS, Drake M, Lyne J, Kelly AL, McSweeney PL. Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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6
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Mehfooz T, Mohsin Ali T, Ahsan M, Abdullah S, Hasnain A. Use of hydroxypropylated barley starch as partial casein replacer in imitation mozzarella cheese. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16094] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tooba Mehfooz
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Tahira Mohsin Ali
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Maria Ahsan
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Sana Abdullah
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology University of Karachi Karachi Pakistan
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Grasso N, Roos Y, Crowley S, Arendt E, O'Mahony J. Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100048] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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Giha V, Ordoñez MJ, Villamil RA. How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile? J Food Sci 2021; 86:2802-2815. [PMID: 34146414 DOI: 10.1111/1750-3841.15799] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 05/07/2021] [Accepted: 05/09/2021] [Indexed: 12/19/2022]
Abstract
Over the past few years, the market for cheese substitutes has been growing on account of the simple and cost-effective production of these cheese-like products. It is well established that the functional properties of cheeses are directly related to their composition. Therefore, the variation of fat in cheese substitutes certainly affects the characteristics of the cheeses. The purpose of this review was to summarize the latest research on the effects of milk fat replacement with vegetable oils on the rheological, textural, and microstructural properties of cheese analogues. The findings suggest that the primary effects of modifying fat in cheese analogues are associated with an alteration in the interactions among the components of the protein matrix, which varies because of milk fat extraction. Overall, changes in the functional properties of analogous cheeses will depend on the type of oil, the percentage of fat modification, and the type of cheese produced.
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Affiliation(s)
- Valeria Giha
- Science Faculty, Pontificia Universidad Javeriana, Bogotá, Colombia
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10
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Paximada P, Howarth M, Dubey BN. Double emulsions fortified with plant and milk proteins as fat replacers in cheese. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110229] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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11
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Li B, Waldron DS, Tobin JT, Subhir S, Kelly AL, McSweeney PL. Evaluation of production of Cheddar cheese from micellar casein concentrate. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104711] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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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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The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9539-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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14
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Ramel PR, Marangoni AG. Processed cheese as a polymer matrix composite: A particle toolkit for the replacement of milk fat with canola oil in processed cheese. Food Res Int 2018; 107:110-118. [DOI: 10.1016/j.foodres.2018.02.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 02/04/2018] [Accepted: 02/08/2018] [Indexed: 11/15/2022]
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15
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Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0265-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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16
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Hoffmann W, Schrader K. Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12725] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wolfgang Hoffmann
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Hermann-Weigmann-Straße 1 Kiel D-24103 Germany
| | - Katrin Schrader
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Hermann-Weigmann-Straße 1 Kiel D-24103 Germany
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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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18
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Zhang L, Li X, Ren H, Liu L, Ma L, Li M, Bi W. Impact of Using Exopolysaccharides (EPS)-Producing Strain on Qualities of Half-Fat Cheddar Cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2014.921198] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese. J DAIRY RES 2013; 80:418-28. [DOI: 10.1017/s0022029913000502] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The total calcium content of cheese, along with changes in the equilibrium between soluble and casein (CN)-bound calcium during ripening can have a major impact on its rheological, functional and textural properties; however, little is known about the effect of other alkaline earth metals. NaCl was partially substituted with MgCl2 or SrCl2 (8·7 and 11·4 g/kg curd, respectively) at the salting stage of cheesemaking to study their effects on cheese. Three cheeses were produced: Mg supplemented (+Mg), Sr supplemented (+Sr) and a control Cheddar cheese. Ca, Mg and Sr contents of cheese and expressible serum obtained therefrom were determined by atomic absorption spectroscopy. Addition of Mg2+ or Sr2+ had no effect on % moisture, protein, fat and extent of proteolysis. A proportion of the added Mg2+ and Sr2+ became CN-bound. The level of CN-bound Mg was higher in the +Mg cheese than the control throughout ripening. The level of CN-bound Ca and Mg decreased during ripening in all cheeses, as did % CN-bound Sr in the +Sr cheese. The presence of Sr2+ increased % CN-bound Ca and Mg at a number of ripening times. Adding Mg2+ had no effect on % CN-bound Ca. The +Sr cheese exhibited a higher G′ at 70 °C and a lower LTmax than the control and +Mg cheeses throughout ripening. The +Sr cheese had significantly lower meltability compared with the control and +Mg cheeses after 2 months of ripening. Hardness values of the +Sr cheese were higher at week 2 than the +Mg and control cheeses. Addition of Mg2+ did not influence the physical properties of cheese. Supplementing cheese with Sr appeared to have effects analogous to those previously reported for increasing Ca content. Sr2+ may form and/or modify nanocluster crosslinks causing an increase in the strength of the para-casein matrix.
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Seth K, Bajwa U. Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese. Journal of Food Science and Technology 2013; 52:1561-9. [PMID: 25745225 DOI: 10.1007/s13197-013-1176-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2013] [Accepted: 09/26/2013] [Indexed: 11/26/2022]
Abstract
The investigation was undertaken to study the effect of acidulants on the recovery of milk constituents and composition of Mozzarella pre-cheese and physical, chemical and sensory characteristics and texture profile analysis (TPA) of processed cheese prepared there from. The pre-cheese was made by direct acidification technique using citric, acetic and lactic acid and processed with 1 % tri-sodium citrate. The acidulants significantly (p < 0.05) affected the fat and protein recoveries and chemical composition of pre-cheese. These also had a significant (p < 0.05) effect on chemical constituents (moisture, protein, fat on dry basis and moisture in non-fat substances), sensory characteristics, physical properties (expressible serum, fat leakage and meltability) and TPA (hardness, fracturability, adhesiveness, elasticity, gumminess and chewiness) of processed cheese.
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Affiliation(s)
- Karuna Seth
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Usha Bajwa
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India
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21
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Thermo-physical properties of semi-hard cheese made with different fat fractions: Influence of melting point and fat globule size. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.11.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0088-z] [Citation(s) in RCA: 17] [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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23
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Dinkçi N, Kesenkaş H, Seçkin AK, Kınık Ö, Gönç S. Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese. GRASAS Y ACEITES 2011. [DOI: 10.3989/gya.091810] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Kim SY, Lim S, Gunasekaran S. Protein interactions in reduced-fat and full-fat Cheddar cheeses during melting. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.07.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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