Microstructure and chemical changes in Twarog cheese made from ultrafiltrated milk and from lactose-hydrolysed milk |
| |
| Affiliation: | 1. The ARC Dairy Innovation Hub, Department of Chemical Engineering, University of Melbourne, Parkville, Victoria 3010, Australia;2. Department of Chemical Engineering, Texas Materials Institute, Center for Energy and Environmental Research, The University of Texas at Austin, 10100 Burnet Road, Bldg. 133, Austin, TX 78758, USA;3. Bega Cheese Pty. Ltd., 23-45 Ridge Street, Bega, NSW 2550, Australia;1. Poznań University of Life Sciences, Institute of Food Technology of Plant Origin, Department of Fermentation and Biosynthesis, ul. Wojska Polskiego 31, 60-624 Poznań, Poland;2. Embrapa Dairy Cattle, Rue Eugenio do Nascimento 610, Bairro Dom Bosco, 36038-330 Juiz de Flora, MG, Brazil;3. Centre de Coopération Internationale en Recherche Agronomique pour le Développement, CIRAD, UMR Qualisud, TA95B/16, 34398 Montpellier Cedex 5, France;4. Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain;1. Institute of Nutrition and Functional Food (INAF) and Department of Food Sciences, Pavillon Paul-Comtois, Université Laval, Quebec, Qc G1V 0A6, Canada;2. Laboratoire de Transformation Alimentaire et Procédés Électro-membranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Pavillon Paul Comtois, Université Laval, Quebec, Qc G1V 0A6, Canada;3. Parmalat, Victoriaville, Quebec, Qc G6P 9V7, Canada |
| |
| Abstract: | Twarog cheese was manufactured from fresh milk, lactose-hydrolysed milk and retentate. Microstructure, chemical composition, protein breakdown, amino acid distribution and organoleptic properties were studied during ripening.Inoculation of the milk with β-galactosidase, before cheese processing, reduced the clotting time, enhanced the protein breakdown and enhanced amino acid accumulation during ripening. Concentrating the milk, by ultrafiltration, prolonged the coagulation time and resulted in a cheese with greater amounts of moisture, fat, total nitrogen and higher pH than other cheeses.Essential free amino acids are considered to constitute more than half of the total free amino acids of Twarog cheese and glutamic acid, leucine and phenylalanine are the major free amino acids in the ripened cheese.Quality of the cheese was improved either by ultrafiltration or by lactose hydrolysis and the acceptable flavour was more pronounced in β-galactosidase-treated cheese.Microstructure of the protein in young cheeses does not differ in all treatments. The disintegration and fusion of casein advanced during ripening in the outer protein matrix more than internally. The appearance of the cheese matrix was similar in both control and ultrafiltrated cheeses while the casein in β-galactosidase-treated cheese fused faster than in other treatments. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
