Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin

Maltodextrin was used as a fat replacer in low‐fat ultrafiltered cheese. Fat was replaced with 25% maltodextrin milk solution (w/w) in cheese at 15 and 50% (w/w). The chemical, rheological and sensory properties as well as the microstructure of the cheese samples were evaluated after storage for 2 months at 8 °C. Maltodextrin affected the chemical (pH, dry matter, fat, water‐soluble nitrogen to total nitrogen, nonprotein nitrogen to total nitrogen, total free amino acid) and rheological (mean relaxation time) properties, as well as the microstructure. In general, based on textural properties, sensory evaluation and economic aspects, the 50%‐fat‐reduced sample was selected as the best treatment.     

The effect of adding enzyme‐modified cheese on sensory and texture properties of low‐ and high‐fat cream cheeses

The influence of enzyme‐modified cheese (EMC) and fat content on sensory and texture properties of cream cheese was investigated. Enzyme‐modified cheese and fat content were set at three levels each, and organoleptic and texture properties for all experimental cheeses were then determined. Data were analysed using response surface methodology. Both design parameters had significant influence on sensory and texture properties. The EMC did not alter hardness significantly, whereas the higher fat formula had the higher hardness. The results indicated that the optimum level of EMC was less than 1% for high‐fat cream cheeses and at least 5% for low‐fat cream cheeses.     

The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening

A Tunisian semihard Gouda‐type cheese made from milk kept at 4 °C for 24, 48, 72 and 96 h was monitored during 45 days of ripening. The effect of milk refrigeration on the evolution of physicochemical parameters in relation to the quantitative variation of the microbial population during ripening of Gouda‐type cheese was investigated. Microbiological and physicochemical analyses were performed on raw milk and cheese samples after curding, 2, 9, 16, 23, 30, 37 and 45 days of ripening time. The raw milk kept under refrigeration at 4 °C for 96 h showed the highest microbial count and proteolysis level. The duration of storage significantly reduced the cheese yield as a result of important solubilisation casein in proteoses‐peptones. Results of different nitrogenous fractions by Kjeldahl method showed enzymatic hydrolysis products of casein whose intensity depended on the maturing stage as well as the refrigeration time. Besides the evident action of the plasmin, original milk protease, on the hydrolysis of casein in soluble fractions, the proteolysis of cheese caseins is also initiated by proteolytic action of the chymosin and extracellular heat‐resistant proteases notably produced by the same psychrotrophic microflora. Lactic acid bacteria starters that constitute the dominant microflora of this type of cheese are also considered as aroma precursors.     

The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream

The purpose of this research was to evaluate the texture of regular (12%), low fat (6%), and fat-free vanilla (0.5%) ice creams by sensory and instrumental analyses. The low fat and fat free ice cream were prepared using a whey protein based fat replacer (Simplesse ^® 100) as the fat replacement ingredient. Two processing trials with continuous commercial-like process conditions were undertaken. Sensory analyses disclosed that ice creams containing 6% of fat replacer in place of or with milk fat had no demonstrable effect on vanillin flavour. While the sensory attributes of the low fat samples were comparable to the regular vanilla ice cream, the trained sensory panel rated the fat free ice cream to have lower viscosity, smoothness and mouth coating properties. Instrumentally determined apparent viscosity data supported the sensory data. Compared with the fat replacer, milk fat significantly increased the fresh milk and cream flavours of the ice cream. Results emphasized the importance of fat as a flavour modifier and the improvement of texture by addition of Simplesse ^® 100.     

Influence of fat replacers on the chemical,textural and sensory properties of low‐fat Beyaz pickled cheese produced from ewe's milk

In this study, low‐fat Beyaz pickled cheeses were produced from ewe's milk using a protein‐based fat replacer (1.0% w/w Simplesse^®), a carbohydrate‐based fat replacer (0.5% w/w Maltrin^®) and a blend of both (0.5% w/w Simplesse^® + 0.25% w/w Maltrin^®). The chemical, textural and sensory properties of cheeses were examined during storage for 60 days. The use of fat replacers affected chemical (except pH and acidity), textural and sensory properties of the cheeses. The cheeses produced with Simplesse^® (Sample B) were similar to full‐fat cheese and had the highest sensory scores.     

Effect of octenyl succinylated waxy starch as a fat mimetic on texture,microstructure and physicochemical properties of Minas fresh cheese

The effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses were produced according to three formulations: full-fat cheese (FC), reduced-fat cheese (RC), and reduced-fat cheese with 0.5 kg/100 L of added starch (SC). Analyses of the chemical composition, titratable acidity, water-holding capacity (WHC), yield, texture, microstructure, and electrophoretic profile of casein were conducted. Fat reduction increased the hardness and decreased the yield of the cheeses. Fat reduction also promoted a denser microstructure and less proteolysis. The concentration of starch that was added was insufficient to improve the yield and texture parameters of the reduced-fat cheese. However, the addition of starch increased the moisture content and the WHC of the reduced-fat cheese. In general, OS waxy maize starch improved the overall quality of the reduced-fat Minas fresh cheese.     

Soya bean oil/soya protein isolate and carrageenan emulsions as fat replacer in fat‐reduced Oaxaca‐type cheese

Milk fat was replaced in Oaxaca‐type cheese with soya bean oil emulsions stabilised with soya protein isolate and different carrageenans (kappa, iota and lambda). Inclusion of soya bean oil emulsion increased yield, moisture and protein content and reduced fat content. Fat reduction and moisture incorporation provoked a tougher but less ductile texture. Specific interaction of carrageenans with milk proteins resulted in larger spreading area when melted and a softer and more adhesive texture, particularly in samples containing lambda‐carrageenan. These results are useful to improve the nutritional composition of Oaxaca‐type cheese, allowing the control of textural properties during cheese melting.     

Effect of inulin addition on the sensorial properties of reduced‐fat fresh cheese

A reduced‐fat fresh cow's milk cheese with inulin (3%) was compared with both full‐fat and reduced‐fat cheeses without the prebiotic. The pH and microbiological quality of cheeses were not affected by the presence of inulin. Cheeses produced with inulin were less hard, springy, cohesive and chewy than reduced‐fat cheeses, and more similar to cheeses made from whole milk. Cheeses produced with inulin had the lowest lightness and the highest yellowness values, although these colour differences were not detected by the panellists. The sensory panel described the reduced‐fat cheese with inulin as more acceptable than its counterpart without inulin.     

Physicochemical properties of low‐fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic

The effects of incorporating various concentrations of bacterial cellulose (BC) (1.7 and 3.5% w/v) on the physicochemical and sensorial properties of low‐fat soft cheese Turkish Beyaz were investigated during a 60‐day ripening period. Control cheeses were produced using nonfat, half‐fat (1.7% fat) and full‐fat milk, for comparison. Depending on changing fat percentage, some physicochemical properties of cheeses, such as moisture, pH and salt showed significant differences, but BC had no influence on these properties. Fat content and BC altered the textural and sensory properties. These results indicated that BC improved the quality of reduced‐fat and low‐fat Turkish Beyaz cheeses.     

Influence of manufacturing conditions on thermo‐physical properties of ripened experimental Emmental‐type cheese and comparison with commercial Emmental cheese

Experimental Emmental cheese was produced at pilot plant scale with varied process conditions, and the ripened cheeses were analysed in terms of thermo‐physical properties. The amount of propionic acid and the temperature at tan δ_max ( loss factor) were significantly influenced by varied process parameters. Experimental cheeses were compared to commercial Emmental cheese by the application of principal component analysis. Commercial Emmental cheese was clearly discriminated from experimental Emmental cheese mainly due to the melting behaviour. The results allow the establishment of a small‐scale process for Emmental cheese production to promote product development on a time and cost‐saving level.     

Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties

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.     

The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

The aim of this work was to compare selected properties (hardness, cohesiveness, adhesiveness, characteristics of fat globules, pH, meltability and sensory characteristics – homogeneity, rigidity and flavour) of processed cheeses (dry matter content 40 g/100 g; fat in dry matter content 50 g/100 g) made with traditional emulsifying salts (sodium salts of phosphates) and products in which the traditional emulsifying salts were replaced with 1 g/100 g κ-carrageenan. The development of the above-mentioned properties was studied in dependence on the maturity level of cheese (raw material; 1–16 weeks' maturity). The samples made without the use of traditional emulsifying salts were nearly five times as hard as the products with phosphates regardless of the maturity level of cheese. In both types of samples, hardness was decreasing and adhesiveness was rising with the increasing maturity level of cheese. Meltability of the samples without traditional emulsifying salts was very low and remained practically unchanged with the increasing maturity level of cheese. On the other hand, in the processed cheeses with phosphates, meltability was increasing with the rising maturity level of cheese.     

Effect of emulsifying salts containing potassium on the melting properties of block‐type dairy cheese analogue

Substituting sodium with potassium in emulsifying salts of pasteurized block‐type dairy cheese analogues was investigated. Rennet casein and butter were used as protein and fat sources for the manufacture of a product with 51% dry matter and 50% fat in dry matter. Different emulsifying salt blends contained sodium or potassium citrate and sodium polyphosphate. The cheese analogues were tested for their melting properties by oscillation rheometry and by empirical tests for meltability and fat release after 2 days, 4 and 12 weeks of cold storage. A recipe containing about 60% less sodium and a typical standard recipe without potassium showed very similar results during 4 weeks of cold storage.     

Effects of Penicillium roqueforti and whey cheese on gross composition,microbiology and proteolysis of mould‐ripened Civil cheese during ripening

Four different types of mould‐ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as the secondary starter with and without addition of the whey cheese (Lor); in parallel, secondary starter‐free counterparts were manufactured. Chemical composition, microbiology and proteolysis were studied during the ripening. The incorporation of whey cheese in the manufacture of mould‐ripened Civil cheese altered the gross composition and adversely affected proteolysis in the cheeses. The inoculated P. roqueforti moulds appeared to grow slowly on those cheeses, and little proteolysis was evident in all cheese treatments during the first 90 days of ripening. However, sharp increases in the soluble nitrogen fractions were observed in all cheeses after 90 days. Microbiological analysis showed that the microbial counts in the cheeses were at high levels at the beginning of ripening, while their counts decreased approximately 1–2 log cfu/g towards the end of ripening.     

The effect of the pH at cooking on the properties of processed cheese spreads containing whey proteins

Processed cheese spreads were made with and without whey proteins under varying cooking pH conditions. The processed cheeses were cooked at one pH value and at the end of the cooking process the pH was adjusted to the final product pH of 5.7. The rheological properties and whey protein denaturation levels of the processed cheese spreads were measured. The rheological properties and texture of the processed cheeses containing whey proteins could be markedly modified by varying the cooking pH during processing, whereas those without whey proteins were unaffected. These textural modifications could not be explained solely by the changes in whey protein denaturation during cooking. It is proposed that the interactions of the whey proteins during cooking affect the processed cheese texture, and that these interactions are affected by the pH of the processed cheese during processing.     

Effect of enzyme‐modified carboxymethyl starch as a fat replacer on the functional properties of sausages

Enzyme‐modified carboxymethyl starch (ECMS), carboxymethyl starch (CMS), and enzyme‐modified starch (ES) were prepared and used as fat replacers in low‐fat sausages. The effects of fat level (5, 10, and 20%) and three modified starches (ECMS, CMS, and ES) on energy, color, texture, and sensory characteristics of sausages were investigated. The addition of three modified starches in reduced‐fat sausages reduced total energy and redness, and increased the lightness of the products. Except adhesiveness, ECMS had no effect on any of the textural parameters of sausages, but CMS or ES lowered any of the textural parameters at their respective target fat levels. The 10% fat sausage with added ECMS was similar to the 20% fat sausage control for overall acceptability. The results indicated that the new multiplex modified starch‐ECMS could be used as a suitable fat replacer since it offset some of the changes caused by fat reduction.     

The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory‐, pilot‐ and commercial‐scale productions

Using calf rennet or a commercial microbial rennet substitute derived from Rhizomucor miehei cheesemaking experiments were performed at laboratory and pilot scale, and at commercial scale in two industrial dairy plants during regular production. At all levels of scale, the solids transfer from milk to curd was significantly higher (0.50–1.19%) when using calf rennet. There were significant differences in levels of proteolysis during maturation and in levels of bitterness at 12 weeks of ripening between Gouda cheeses produced with calf rennet or with commercial rennet substitute at pilot and at commercial scale.     

The effect of storage temperatures and packaging methods on properties of Motal cheese

The effects of storage temperature (+4°C and -18°C) and packaging method (nonvacuum and vacuum) on biogenic amines in Motal cheese during storage periods were investigated. In addition, dry matter, titratable acidity, total nitrogen, water-soluble nitrogen, trichloroacetic acid-soluble nitrogen, phosphotungstic acid-soluble nitrogen, free amino group (proteolysis), electrophoretic patterns of casein, and amounts of lactic acid bacteria and coliforms were determined. Storage period had a significant effect on all of the biogenic amines. When compared with vacuum packaging, normal packaging had higher amounts of putrescine, cadaverine, histamine, and tyramine. Coliforms were not found at detectable levels (<100 cfu/g) in all cheese samples. Results of urea-PAGE analysis of cheese samples were in good agreement with biogenic amine results and other proteolysis parameters.     

The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

The aim of this work was to observe the influence of different hydrocolloids on changes in the rheological properties of processed cheese and their analogues within the process of cooling depending on the type of the fat used (butter, coconut fat and palm oil). κ‐carrageenan, ι‐carrageenan, λ‐carrageenan, arabic gum and locust bean gum were used at a concentration of 1.0% w/w. With the decreasing temperature during the cooling period, an increase in the complex modulus (G*) was observed in all samples tested. Within the cooling period, the sample with the addition of κ‐carrageenan showed both the most significant increase in G* in comparison with the control and the highest values of hardness after a 7‐day storage period regardless of the type of the fat used. The samples with coconut fat were assessed as the hardest. On the other hand, the samples with palm oil showed the lowest hardness (with the same hydrocolloid used). In the gelling hydrocolloids (κ‐ and ι‐carrageenan), only small changes in temperature of coil‐to‐helix transition were observed (in range of 2–7 °C) as a result of the addition of different types of fat.     

The effect of inulin as a fat replacer on the quality of low‐fat ice cream

The influence of different levels of inulin as fat replacer on the quality of ice cream was investigated. Inulin was added at 2, 4 and 6% to replace milk fat and the experimental ice creams were compared to a control with 10% milk fat. The chemical composition, overrun, water activity, viscosity, melting rate, hardness and colour value were determined. Sensory properties of the ice cream samples were evaluated during storage. The overall acceptability of ice creams prepared with 2 and 4% substitution were similar to the control.