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.     

Determination of fat,protein, moisture,and salt content of Cheddar cheese using mid-infrared transmittance spectroscopy

The objective of our work was to develop and evaluate the performance of a rapid method for measuring fat, protein, moisture, and salt content of Cheddar cheese using a combination mid-infrared (MIR) transmittance analysis and an in-line conductivity sensor in an MIR milk analyzer. Cheddar cheese was blended with a dissolving solution containing pentasodium triphosphate and disodium metasilicate to achieve a uniform, particle-free dispersion of cheese, which had a fat and protein content similar to milk and could be analyzed using a MIR transmittance milk analyzer. Annatto-colored Cheddar cheese samples (34) from one cheese factory were analyzed using reference chemistry methods for fat (Mojonnier ether extraction), crude protein (Kjeldahl), moisture (oven-drying total solids), and salt (Volhard silver nitrate titration). The same 34 cheese samples were also dissolved using the cheese dissolver solution, and then run through the MIR and used for calibration. The reference testing for fat and crude protein was done on the cheese after dispersion in the dissolver solution. Validation was done using a total of 36 annatto-colored Cheddar cheese samples from 4 cheese factories. The 36 validation cheese samples were also analyzed using near-infrared spectroscopy for fat, moisture, and the coulometric method for salt in each factory where they were produced. The validation cheeses were also tested using the same chemical reference methods that were used for analysis of the calibration samples. Standard error of prediction (SEP) values for moisture and fat on the near-infrared spectroscopy were 0.30 and 0.45, respectively, whereas the MIR produced SEP values of 0.28 and 0.23 for moisture (mean 36.82%) and fat (mean 34.0%), respectively. The MIR also out-performed the coulometric method for salt determination with SEP values of 0.036 and 0.139 at a mean level of salt of 1.8%, respectively. The MIR had an SEP value of 0.19 for estimation at a mean level of 24.0% crude protein, which suggests that MIR could be an easy and effective way for cheese producers to measure protein to determine protein recovery in cheese making.     

Influence of carboxymethylcellulose on the physicochemical,rheological and sensory attributes of a low‐fat Domiati cheese

The physicochemical, rheological and sensory attributes of a low‐fat Domiati cheese produced using carboxymethylcellulose (CMC), a hydrocolloid, at 0.4, 0.6, 0.8 and 1% (w?w) were examined during the ripening period. Results indicated that, as the carboxymethylcellulose content of cheese milk increased, cheese yield and moisture of low‐fat Domiati cheese significantly increased but the protein, salt and fat values significantly decreased. Rheological parameters were significantly lower in cheeses made with CMC. With regard to the sensory properties of the cheeses, low‐fat Domiati cheese made with 1% (w?w) CMC recorded the highest scores for sensory attributes.     

Blue like cheese from dried milk

A trial was made to produce Blue like cheese from both whole dry milk and non fat one. The resultant cheese was kept for ripening at 5°C for two months. Cheese made from reconstituted whole dried milks were characterized with higher moisture, salt, and protein contents and acidity than the control. Protein degradation and fat hydrolysis were found to be lower in these cheeses than the control. Organoleptically, cheese made from cow's milk was found to be superior to cheeses produced from reconstituted either non fat or whole dried milk, as regards flavour, body and texture and the distribution of P. requeforti.     

The effect of adding whey protein particles as inert filler on thermophysical properties of fat‐reduced semihard cheese type Gouda

The effect of added microparticulated whey protein (Simplesse^®) on textural and thermophysical properties of fat‐reduced semihard cheese type Gouda was investigated. Full‐fat, reduced‐fat and low‐fat cheeses were manufactured of comparable moisture content, each made of control milk and milk systems containing 1% Simplesse^®, respectively. Whey protein particles improved textural properties of reduced‐fat and low‐fat cheese. Meltability and flowability were significantly enhanced by an increased fat level, Simplesse^® addition and ripening time. The results emphasise the role of microparticulated whey proteins acting as an inert filler within the composite cheese matrix and allow textural and thermophysical properties of fat‐reduced cheeses to be adjusted towards cheese with higher fat content.     

Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses

Abstract: The purpose of this study was to manufacture new functional low‐fat cheeses using Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris strains isolated from TRFM. After 28 d of ripening and storage, the viable populations of lactic acid bacteria (LAB) in the low‐fat cheeses made with L. lactis subsp. cremoris TL1 (TL1), L. lactis subsp. cremoris TL4 (TL4), and TRFM still maintained above 10⁸ CFU/g. The low‐fat cheeses made with TL1 and TRFM showed higher moisture contents than the cheeses made with TL4, full‐fat, and low‐fat cheese controls. The low‐fat cheeses made with TL1 and TL4 had higher customer preferential scores similar to full‐fat cheese control in the sensory evaluation. Additionally, the low‐fat cheeses fermented with TL1, TL4, and TRFM for 4 h had higher 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) free radical‐scavenging and ferrous ion‐chelating abilities than the cheeses fermented with the starters for 8 h, full‐fat, and low‐fat cheese controls. A better angiotensin‐converting enzyme (ACE) inhibition activity was also observed in the low‐fat cheeses made with TL1, TL4, and TRFM than that in the full‐fat and low‐fat cheese controls during ripening and storage period. Practical Application: As health‐conscious consumers continue to seek low‐fat alternatives in their diets, there remain strong interests for the dairy industry to develop low‐fat cheeses to meet the demands. This study clearly demonstrated that the low‐fat cheeses fermented with TL1 for 4 h showed a better overall acceptability and possessed antioxidative abilities and ACE inhibitory activities than other cheeses tested in this study. By improving its flavor and investigating the possible mechanisms of its functionalities in the future, this low‐fat cheese might possibly be commercialized and give a positive impact on cheese consumption in the future.     

The influence of moisture content on the rheological properties of processed cheese spreads

Model processed cheese spreads were prepared from rennet casein, sunflower oil, water and a trisodium citrate/citric acid chelating salt system. The samples were cooked using a laboratory‐scale processed cheese cooker. The moisture content of the samples varied from 49.1 to 55.6%. The samples were characterized by dynamic rheology, rotational viscometry and fat particle size analysis. With increasing moisture content, the rheological behaviour of the samples changed from solid‐like (concentrated solution) to liquid‐like (dilute solution). The moduli decreased and the frequencies at which G′‐G′′ crossed over increased with increasing moisture content. Increasing moisture content resulted in an increase in pH and increase in the volume‐to‐surface diameter of the fat droplets. Rotational viscometry indicated that all the samples were shear thinning. The flow curves fitted a power law relationship (r² = 0.993). Thixotropic behaviour was displayed by all samples except those above 54% moisture. The shear stress at any particular shear rate increased with decreasing moisture content, indicating a stronger network structure in the low moisture samples.     

The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with Carrageenan as fat replacer

Low‐fat ground pork patties (<10% total fat) made with carrageenan added at either 0.25, 0.50 or 0.75% final concentration were processed and the compositional and sensory characteristics compared with control patties which contained 20% fat. The moisture content of raw and cooked low‐fat patties was significantly (P < 0.05) higher than control patties because of greater amounts of water added during formulation. Cooking yield, fat and moisture retention also improved significantly (P < 0.05) in low‐fat patties that had carrageenan incorporated when compared to a control product. The dimensions of the low‐fat patties were maintained better than those of the control product during cooking. The sensory attributes of low‐fat patties with 0.5% carrageenan were similar to those of the high‐fat control. The lipid profile revealed as much as a 47.7 or 44.1% decrease in total lipids and cholesterol content respectively, compared with the controls. The calorie content was reduced by 31.1% in low‐fat cooked patties compared with the controls. The texture profile of low‐fat patties that had been made with 0.5% carrageenan were similar to control patties with only a slight increase in hardness and gumminess in the low‐fat product. The low‐fat ground pork patties made in the present study remained stable without any appreciable loss of physico‐chemical, microbiological and organoleptic quality during refrigerated storage (4 ± 1 °C) for 21 and 35 days in aerobic and vacuum packaging respectively.     

Production of reduced‐fat Labneh cheese with inulin and β‐glucan fibre‐based fat replacer

The beneficial role of dietary fibre in human nutrition and effects of properties on fermented dairy products have led to a growing demand for the incorporation of novel fibre‐based fat replacers. The aim of the present work was to investigate the possibility of using inulin and oat‐based β‐glucan in Labneh cheese and to analyse the physico‐chemical, textural and sensory properties of the resulting product. The results showed that the textural and sensory properties of the cheese with addition of inulin increased at a 12% fat ratio. Overall, full‐fat and reduced‐fat Labneh cheeses were firmer and had better flavour than all the low‐fat cheeses. However, inulin and oat β‐glucan, as fermentable fibres, were also degraded as fermentable fibres to produce organic acids and had the potential for use as fat replacers in low‐fat dairy systems.     

Invited review: A commentary on predictive cheese yield formulas

Predictive cheese yield formulas have evolved from one based only on casein and fat in 1895. Refinements have included moisture and salt in cheese and whey solids as separate factors, paracasein instead of casein, and exclusion of whey solids from moisture associated with cheese protein. The General, Barbano, and Van Slyke formulas were tested critically using yield and composition of milk, whey, and cheese from 22 vats of Cheddar cheese. The General formula is based on the sum of cheese components: fat, protein, moisture, salt, whey solids free of fat and protein, as well as milk salts associated with paracasein. The testing yielded unexpected revelations. It was startling that the sum of components in cheese was <100%; the mean was 99.51% (N × 6.31). The mean predicted yield was only 99.17% as a percentage of actual yields (PY%AY); PY%AY is a useful term for comparisons of yields among vats. The PY%AY correlated positively with the sum of components (SofC) in cheese. The apparent low estimation of SofC led to the idea of adjusting upwards, for each vat, the 5 measured components in the formula by the observed SofC, as a fraction. The mean of the adjusted predicted yields as percentages of actual yields was 99.99%. The adjusted forms of the General, Barbano, and Van Slyke formulas gave predicted yields equal to the actual yields. It was apparent that unadjusted yield formulas did not accurately predict yield; however, unadjusted PY%AY can be useful as a control tool for analyses of cheese and milk. It was unexpected that total milk protein in the adjusted General formula gave the same predicted yields as casein and paracasein, indicating that casein or paracasein may not always be necessary for successful yield prediction. The use of constants for recovery of fat and protein in the adjusted General formula gave adjusted predicted yields equal to actual yields, indicating that analyses of cheese for protein and fat may not always be necessary for yield prediction. Composition of cheese was estimated using a predictive formula; actual yield was needed for estimation of composition. Adjusted formulas are recommended for estimating target yields and cheese yield efficiency. Constants for solute exclusion, protein-associated milk salts, and whey solids could be used and reduced the complexity of the General formula. Normalization of fat recovery increased variability of predicted yields.     

Changes during manufacture and ripening of cheddar cheese prepared with fungal rennet substitute of Rhizopus oligosporus

Studies were made on the manufacture and ripening of cheddar cheese prepared with a milk-clotting enzyme of R. oligosporus and compared with rennet cheese. The curd working properties, yields and quality of green cheese from R. oligosporus enzyme were fairly comparable with calf-rennet. During the ripening period the changes in moisture, acidity, pH and fat content of both the cheese were similar. The soluble nitrogen was comparatively low while maturity index was higher during ripening in R. oligosporus cheese than calf-rennet cheese. Organoleptically, R. oligosporus cheese was rated lower than calf-rennet cheese, developing transient bitterness during ripening like other fungal rennet substitutes.     

Hot Brine Stretching and Molding of Low Moisture Mozzarella Cheese Made from Retentate-Supplemented Milks

Low moisture Mozzarella cheese curd was made from cheese milks supplemented to 1.2:1 and 1.4:1 fat and protein with 4.5:1 retentates of ultrafiltration stretched and molded in hot 10% brine.Retentate supplementation improved cheese yield and yield efficiencies. Retentate-supplemented cheese had higher protein and fat and lower moisture than controls. Maximum total solids and yields were obtained from cheese stretched in hot brine. Such cheese showed more uniform salt distribution but slightly lower salt concentration than controls. More loss of fat occurred in whey in control cheese stretched in hot water. Hot brine stretching of low moisture Mozzarella cheese made from retentate-supplemented milk suggests savings in time, space, equipment, and labor without detrimental effects on cheese color and meltability.     

Quality Attributes of Cheddar Cheese Containing Added Lactobacilli

Various strains of homo- and heterofermentative lactobacilli isolated from cheddar cheese were added to milk with a commercial streptococci culture to produce cheddar cheese. The heterofermatative lactobacilli L. brevis and L. fermentum almost always led to the development of fruity flavors, openness and late-gassing within 10 months of aging. Cheddar cheese produced using combined cultures of heterofermentative lactobacilli and L. casei-casei or L. casei-pseudoplantarum did not exhibit gas formation and openness. The overall grading scores of cheese containing added lactobacilli were not higher than those for the control cheese (without lactobacilli). A definite correlation was found between the lactobacilli used and the flavors of the cheese. The controlled acidity development during cheese making, the fat and the salt in moisture content of the cheeses were not affected.     

Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.)

BACKGROUND: There is growing demand for the meat products having healthier characteristics. In an endeavour to develop low‐salt, low‐fat and high‐fibre chicken nuggets an investigation was carried out to observe the effects of partial replacement (40%) of sodium chloride in pre‐standardised low‐fat chicken nuggets (Control, 20 g kg^?1 NaCl) with a salt substitute blend as well as incorporation of bottle gourd (Lagenaria siceraria L.) in the resulting low‐salt, low‐fat products at three different levels, i.e. 50, 75 and 100 g kg^?1 (Treatments, 12 g kg^?1 NaCl) on the various quality attributes. RESULTS: Sodium chloride replacement decreased (P < 0.01) emulsion and product pH, cooking yield, moisture, ash, yellowness, hue value and textural properties. pH values, moisture and dietary fibre increased (P < 0.01) while cooking yield, % protein, textural properties and total cholesterol were decreased with the incorporation of bottle gourd in low‐salt, low‐fat nuggets. Sensory attributes of the product were not affected with salt replacement; however, inclusion of bottle gourd at higher levels decreased (P < 0.05) flavour and texture scores. CONCLUSION: The results suggest that low‐salt, low‐fat and high‐fibre chicken nuggets can be developed with the use of a salt substitute blend and bottle gourd without affecting their acceptability. Copyright © 2012 Society of Chemical Industry     

Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese

Pizza cheese was manufactured with milk (12.1% total solids, 3.1% casein, 3.1% fat) standardized with microfiltered (MF) and diafiltered retentates. Polymeric, spiral-wound MF membranes were used to process cold (<7°C) skim milk, and diafiltration of MF retentates resulted in at least 36% removal of serum protein on a true protein basis. Cheese milks were obtained by blending the MF retentate (16.4% total solids, 11.0% casein, 0.4% fat) with whole milk (12.1% total solids, 2.4% casein, 3.4% fat). Control cheese was made with part-skim milk (10.9% total solids, 2.4% casein, 2.4% fat). Initial trials with MF standardized milk resulted in cheese with approximately 2 to 3% lower moisture (45%) than control cheese (∼47 to 48%). Cheese-making procedures (cutting conditions) were then altered to obtain a similar moisture content in all cheeses by using a lower setting temperature, increasing the curd size, and lowering the wash water temperature during manufacture of the MF cheeses. Two types of MF standardized cheeses were produced, one with preacidification of milk to pH 6.4 (pH6.4MF) and another made from milk preacidified to pH 6.3 (pH6.3MF). Cheese functionality was assessed by dynamic low-amplitude oscillatory rheology, University of Wisconsin MeltProfiler, and performance on pizza. Nitrogen recoveries were significantly higher in MF standardized cheeses. Fat recoveries were higher in the pH6.3MF cheese than the control or pH6.4MF cheese. Moisture-adjusted cheese yield was significantly higher in the 2 MF-fortified cheeses compared with the control cheese. Maximum loss tangent (LT_max) values were not significantly different among the 3 cheeses, suggesting that these cheeses had similar meltability. The LT_max values increased during ripening. The temperature at which the LT_max was observed was highest in control cheese and was lower in the pH6.3MF cheese than in the pH6.4MF cheese. The temperature of the LT_max decreased with age for all 3 cheeses. Values of 12% trichloroacetic acid soluble nitrogen levels were similar in all cheeses. Performance on pizza was similar for all cheeses. The use of MF retentates derived with polymeric membranes was successful in increasing cheese yield, and cheese quality was similar in the control and MF standardized cheeses.     

Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese

Mozzarella cheese was made from skim milk standardized with cream (unhomogenized, 40% milk fat) to achieve four different target fat percentages in the cheese (ca. 5, 10, 15, and 25%). No statistically significant differences were detected for cheese manufacturing time, stretching time, concentration of salt in the moisture phase, pH, or calcium as a percentage of the protein in the cheese between treatments. As the fat percentage was reduced, there was an increase in the moisture and protein content of the cheese. However, because the moisture did not replace the fat on an equal basis, there was a significant decrease in the moisture in the nonfat substance in the cheese as the fat percentage was reduced. This decrease in total filler volume (fat plus moisture) was associated with an increase in the hardness of the unmelted cheese. Whiteness and opacity of the unmelted cheese decreased as the fat content decreased. Pizza baking performance, meltability, and free oil release significantly decreased as the fat percentage decreased. The minimum amount of free oil release necessary to obtain proper functionality during pizza baking was between 0.22 and 2.52 g of fat/100 g of cheese. Actual cheese yield was about 30% lower for cheese containing 5% fat than for cheese with 25% fat. Maximizing fat recovery in the cheese becomes less important to maintain high cheese yield, and moisture control and the retention of solids in the water phase become more important as the fat content of the cheese is reduced.     

Flavour-enhancement of low-fat Kashkaval cheese using heat-or freeze-shocked Lactobacillus delbrueckii var. helveticus cultures

Kashkaval cheese of different fat contents was manufactured using heat- or freeze-shocked cultures of Lactobacillus delbrueckii var. helveticus added at a level of 2% to cheese milk prior to renneting. Levels of moisture, total N, salt or titratable acidity of cheeses with different fat levels were different. Proteolysis and lipolysis in low-fat Kashkaval cheese without additives were lower than those found in full-fat cheese. Incorporation of heat- or freeze-shocked L. delbrueckii var. helveticus cultures into milk of low-fat cheese greatly enhanced proteolysis and increased slightly the levels of free fatty acids. Regular low fat cheese did not develop adequate Kashkaval cheese flavour and the cheese was firm. However, addition of heat- or freeze-shocked cultures increased the flavour intensity and improved body and texture of the resultant cheese, yielding low-fat cheese with flavour intensity and body characteristics similar to those of standard fat cheese at each stage of ripening.     

Improvement of low fat mozzarella cheese properties using denatured whey protein

Mozzarella cheese was made from buffalo milk (6% fat) or from partially skimmed buffalo milk (2 and 4% fat) with 0.5 and 1% denatured whey protein. Adding whey protein to buffalo milk decreased rennet coagulation time and curd tension whereas increased curd synaeresis. Addition of whey protein to cheese milk increased the acidity, total solids, ash, salt, salt in moisture, also some nitrogen fractions. The meltability and oiling‐off values increased but the calcium values of mozzarella cheese decreased. The sensory properties of low fat mozzarella cheese were improved by addition of whey protein to the cheese milk.     

Sensory quality of unheated and heated Mozzarella‐style cheeses with different fat,salt and calcium levels

The current study evaluated the effects of reducing fat from 23w/w to 11w/w and salt from 1.8 to 1.0w/w on the texture profile attributes, volatile compounds and sensory characteristics of unheated and heated (95 °C) mozzarella‐style cheese after 15 and 35 days of storage at 4 °C. Reducing fat content significantly impaired sensory acceptability, mainly because of associated increases in firmness, rubberiness and chewiness, and reductions in fat flavour and cheese flavour in the unheated and heated cheeses. Reducing salt content had relatively minor effects. Reducing calcium content counteracted some of the negative sensory attributes associated with reduced‐fat cheese.     

Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese

Sweet cream buttermilk (SCB) is a rich source of phospholipids (PL). Most SCB is sold in a concentrated form. This study was conducted to determine if different concentration processes could affect the behavior of SCB as an ingredient in cheese. Sweet cream buttermilk was concentrated by 3 methods: cold ( < 7°C) UF, cold reverse osmosis (RO), and evaporation (EVAP). A washed, stirred-curd pizza cheese was manufactured using the 3 different types of concentrated SCB as an ingredient in standardized milk. Cheesemilks of casein:fat ratio of 1.0 and final casein content ∼2.7% were obtained by blending ultrafiltered (UF)-SCB retentate (19.9% solids), RO-SCB retentate (21.9% solids), or EVAP-SCB retentate (36.6% solids) with partially skimmed milk (11.2% solids) and cream (34.6% fat). Control milk (11.0% solids) was standardized by blending partially skimmed milk with cream. Cheese functionality was assessed using dynamic low-amplitude oscillatory rheology, UW Meltprofiler (degree of flow after heating to 60°C), and performance of cheese on pizza. Initial trials with SCB-fortified cheeses resulted in ∼4 to 5% higher moisture (51 to 52%) than control cheese (∼47%). In subsequent trials, procedures were altered to obtain similar moisture content in all cheeses. Fat recoveries were significantly lower in RO- and EVAP-SCB cheeses than in control or UF-SCB cheeses. Nitrogen recoveries were not significantly different but tended to be slightly lower in control cheeses than the various SCB cheeses. Total PL recovered in SCB cheeses (∼32 to 36%) were lower than control (∼41%), even though SCB is high in PL. From the rheology test, the loss tangent curves at temperatures > 40°C increased as cheese aged up to a month and were significantly lower in SCB cheeses than the control, indicating lower meltability. Degree of flow in all the cheeses was similar regardless of the treatment used, and as cheese ripened, it increased for all cheeses. Trichloroacetic acid-soluble N levels were similar in the control and SCB-fortified cheese. On baked pizza, cheese made from milk fortified with UF-SCB tended to have the lowest amount of free oil, but flavor attributes of all cheeses were similar. Addition of concentrated SCB to standardize cheesemilk for pizza cheese did not adversely affect functional properties of cheese but increased cheese moisture without changes in manufacturing procedure.