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The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents
Abstract
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.
... The latter authors used sodium phosphate and polyphosphate ES (JOHA HBS, JOHA S9S and JOHA S4SS in a ratio 1:4:1) in their study. In all probability, the ability of carrageenans to replace the ES could be explained by the emulsifying properties of carrageenan-protein complexes (caused by hydrophilic carrageenans and hydrophobic casein fractions; Cerníková et al. 2010;Hladká et al. 2014). In particular, a large increase in the viscosity of the aqueous phase or formation of gel structure can prevent the free movement of water and immobilisation of the emulsified fat globules (Chatziantoniou et al. 2019). ...
... The highest rigidity value was noted in PCS samples made using FB at 1.00% w/w rate, as noted at 60 th day of storage (Table 3; Figure 2b). The latter finding is in accordance with the results previously reported by Cerníková et al. (2010) and Hladká et al. (2014), who used κ-carrageenan as a total replacement for sodium phosphate and polyphosphate salts (JOHA HBS, JOHA S9S and JOHA S4SS in a ratio of 1:4:1; at levels of 2.00 and 2.50% w/w, respectively); however, the final products were characterised as 'very hard' and similar to PC blocks rather than spreadable products. In the case of a 'combination' of the emulsifying properties of casein (affected by the presence of ES) and polysaccharide-casein complexes (especially in the presence of FA and FB), finer dispersion of the milk fat in the protein matrix might have taken place leading to higher PC rigidity (Shimp 1985;Lee et al. 2003;Kapoor and Metzger 2008;Černíková et al. 2017) in the PCS samples made utilising both ES and polysaccharide. ...
... The same trend was also observed for samples prepared with FB (used at the same level as FA; Figure 2b); however, the stiffness of the PCS samples was significantly (P < 0.05) increased even at 1st day of storage. Hladká et al. (2014) manufactured 'block-type' PC utilising 1% w/w carrageenan, without resorting to the use of ES. The authors suggested that an increased PC rigidity during storage (mainly during the first 7 days) might have been caused by the rearrangement of the developed carrageenan-protein complex, and therefore, more intensive water bonding (by the utilised polysaccharide) might have occurred during the development of the PC matrix (Hladká et al. 2014). ...
The viscoelastic properties of processed cheese spread (PCS; dry matter 40% w/w, fat in dry matter 55% w/w) produced with various levels (0.10, 0.25, 0.50, 0.75 and 1.00% w/w) of two types of furcellaran (FA or FB), with and without the use of emulsifying salts (ES), were evaluated. The incremental higher levels of furcellaran application, irrespective of its type, increased the values of viscoelastic moduli. Processed cheese spread samples produced without the addition of ES showed higher rigidity. The type and concentration of furcellaran, the presence/absence of ES and storage time had a significant effect on the viscoelastic properties of PCS. Furcellaran as a substitute for emulsifying salts in processed cheese spread.
... Thus, low-methoxy pectin, locust bean gum and modified starch probably do not have sufficient emulsifying capacity to stabilise fat during the production of processed cheeses, while k-and i-carrageenan have the ability to bind to hydrophobic parts of proteins (especially the casein fractions) in the presence of calcium ions and thus stabilise both water and fat (Černíková et al. 2010). The same behaviour was observed when traditional emulsifying salts (phosphate-and citrate-based emulsifying salts) was replaced by with 1 g/100 g κ-carrageenan (Hladká et al. 2014). The texture of processed cheeses was very hard and impossible to spread during the entire 16-week experiment. ...
... The texture of processed cheeses was very hard and impossible to spread during the entire 16-week experiment. No significant off-flavours were noticed, but the flavour of the sample produced with emulsifying salts was slightly better than the sample with κ-carrageenan (Hladká et al. 2014). ...
... Thus, low-methoxy pectin, locust bean gum and modified starch probably do not have sufficient emulsifying capacity to stabilise fat during the production of processed cheeses, while k-and i-carrageenan have the ability to bind to hydrophobic parts of proteins (especially the casein fractions) in the presence of calcium ions and thus stabilise both water and fat (Černíková et al. 2010). The same behaviour was observed when traditional emulsifying salts (phosphate-and citrate-based emulsifying salts) was replaced by with 1 g/100 g κ-carrageenan (Hladká et al. 2014). The texture of processed cheeses was very hard and impossible to spread during the entire 16-week experiment. ...
... The texture of processed cheeses was very hard and impossible to spread during the entire 16-week experiment. No significant off-flavours were noticed, but the flavour of the sample produced with emulsifying salts was slightly better than the sample with κ-carrageenan (Hladká et al. 2014). ...
Dairy foods are important sources of nutrients, are beneficial for gastrointestinal health, the immune system and for sensory satisfaction. Sensory analysis uses the human as a measuring instrument to assess the quality of foods and materials. Therefore, it is an essential tool for the industry in the development and quality control of products. Consumers and/or recruited assessors are selected depending on the methods/tests used. However, data analysis techniques are paramount for data validation and decision- making based on sensory investigation data. Sensory data analysis can be performed using univariate and multivariate statistical techniques and algorithms that can be auto- matically improved based on previous experience.
In recent years, machine learning (ML, data analysis area inserted in artificial intel- ligence [AI]) has been applied in sensory data analysis. ML has enabled the develop- ment of algorithms and models that can be widely used to predict sensory responses and product classification as a function of sensory response patterns. This chapter deals with the use of multivariate techniques and ML for analysing data originating from the sen- sory analysis of dairy products.
... Processed cheeses are produced by shredding or cutting natural cheeses with different degrees of ripening and mixing them with emulsifying agents under heated conditions, in a partial vacuum or at ambient pressure, until a homogenous mass is obtained (Hladká et al., 2014). Per local legislation, other ingredients can be added, such as powdered milk, stabilizers, preservatives, water, meat, fruit, and spices, among others (Guinee, 2004). ...
... The principal role is to remove calcium, which connects casein to its hydrolyzed fractions in natural cheeses, and replace it with sodium ions. This process changes the calcium paracaseinate, which is insoluble, to sodium paracaseinate, which is soluble and an excellent emulsifier (Guinee, 2004;Cunha and Viotto, 2009;Hladká et al., 2014). ...
p>Processed products are made from mixes of fresh and ripened cheeses; the use of cheeses with a short shelf-life in the development of processed cheeses is an alternative for the dairy industry. A processed cheese spread was made using only a soft and fatty fresh cheese that had been stored for 25 days. The primary materials were the fresh cheese, water, and emulsifying salts (sodium citrate (E-331) and sodium phosphate (E-450)), using a STEPHAN® Universal Machine (UMSK 24E) with indirect vapor injection and equipped with rasping and cutting blades. The resulting cheese (A) was compared with a commercial cheese (B) for compositional, physicochemical, and sensorial characteristics. The cheeses were similar except for the fat in dry matter (FDM), with values of 54.50% and 47.21%, respectively. Sensorially, there were significant differences (P<0.05) for firmness, viscosity, and flavor; however, the instrumental viscosity did not present significant differences (P>0.05). Cheese A provided, in mg per 100 g of product, 935.823 for phenylalanine, 1003.070 for isoleucine, 2041.420 for leucine, 475.337 for methionine, 119.300 for tryptophan, and 758.347 for valine. Producing processed cheeses with only fresh cheese is possible, resulting in a product that is similar to others that are currently on the market with typical characteristics that are accepted by consumers.</p
... Additionally, no processed or melted cheeses are included in DIATROFI meals. This is due to the preparation steps used for their production (i.e., mixing, emulsifying, and blending several types of cheeses via a thermal process) are almost always accompanied by the addition of cream/butter, coloring agents, and emulsifiers leading to a nutritionally suboptimal product [48]. ...
Providing meals of high nutritional value should be the principal objective of large-scale school-based food aid programs. This study aimed at highlighting the nutritional value of meals distributed in the school-based food assistance DIATROFI Program by comparing them to their commercially available counterparts. For the purpose of this study, n = 13 DIATROFI meals and n = 50 commercial products from the 2016–2017 school year, and n = 12 DIATROFI meals and n = 40 commercial products from the 2022–2023 school year were selected. The protein, carbohydrate, total sugar, dietary fiber, total fat, sodium/salt content, and fatty acid methyl ester profile of DIATROFI meals were estimated through recipe simulation and national/international food databases, and verified through laboratory analyses while the relevant information was extracted from the label for commercial products. As verified by laboratory analyses and in comparison with food labels, most DIATROFI meals had lower total fat, saturated fatty acid, and sugar content, and most had higher dietary fiber content during both years. Many recipes’ nutrient profiles also improved over time. DIATROFI meals present significant advantages over available commercial products. Such tailored-made school meals can prove to be advantageous in terms of nutrition profile compared to commercially available, which have yet to be impacted by food reformulation.
... The second variant is to substitute ES with other food additives or mixtures completely. Finally, the last approach consists of partially removing calcium ions from the raw material mixture by physical or physicochemical methods [14][15][16]. Moreover, the successful substitution of ES by hydrocolloids in PC allows for (i) a decrease of the level of P and an increase in the Ca:P ratio; (ii) a decrease of the Na concentration; (iii) utilization of biodegradable food additives from alternative sources instead of P; (iv) formation of PC products with potential health benefits for consumers. ...
The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), κ-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructure of processed cheese (PC) samples during a storage period of 60 days (at 6 ± 2 ◦C). In general, PC viscoelastic properties and microstructure were affected by the addition of hydrocolloids and the length of storage time. The evaluated PC reported a more Citation: Kratochvílová, A.; Salek, R.N.; Vašina, M.; Lorencová, E.; K˚urová, V.; Lazárková, Z.; Dostálová, J.; Šenkýˇrová, J. The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time. Foods 2022, 11, 3605. https:// doi.org/10.3390/foods11223605 Academic Editor: Barbaros Özer Received: 9 October 2022 Accepted: 9 November 2022 Published: 12 November 2022 Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). elastic behavior (G> G) over the viscous one. The highest values of viscoelastic moduli (G; G; G*) were recorded for PC samples manufactured with KC addition, followed by those prepared with AGandPG.Thecontrol sample presented values of viscoelastic moduli similar to those of the PG sample. All PC samples tested had fat globule size values lower than 1 µm. Moreover, PC with AG and KGaddition presented similar microstructures and sizes of fat globules.
... Appropriate viscosity and melt are important in cheese manufacture for pumpability and hotfill ability as well as in food sensory perception and food preparation, for example to maintain a uniform softening with minimal oiling-off when used as heated food preparation, like burgers [107]. Textural and rheological properties of processed cheese [193,194], which are determined using various methods, have been investigated in numerous studies as a function of ingredients and processing conditions, such as the degree of maturity [195,196], the pH and calcium content [197] of the natural cheese base; the pH of the processed cheese product [198]; ...
Due to the increasing prevalence of overweight and obesity and their associated health problems, the demand for low-calorie and low-fat foods is growing worldwide, especially in the fast food and convenience sectors. However, fat- or calorie-reduced products are often accompanied by sensory deficiencies. Although fat reduction in foods has been addressed in literature, an ideal fat replacer has not been identified due to the variety of fats, their multifarious functions in foods, and the wide range of food products. The aim of this work was to investigate the influence of selected fat replacers on the properties of reduced-fat model emulsion systems and processed cheese. The use of dietary fibers as fat replacers was of particular interest due to their intrinsic health benefits. In addition, both new and established methods of measurement of sensory attributes were applied and compared to determine correlations of findings between different methods of measurement. Chapter 1 addresses the influence of fat replacers on attributes such as energy density, flowability, and firmness in a real food product, processed cheese. To this end, microparticulated whey protein (MWP), which has been widely used as a fat replacer, and three dietary fibers (corn dextrin (CD), inulin, and polydextrose), were used in reduced-fat processed cheese slices. A reduction in energy density of about 30 to 40% was achieved using a fat replacer compared to standard commercial full-fat processed cheese. Higher CD and inulin concentrations reduced the flowability of the cheese slices upon heating, but only had a minor impact on the firmness of the unheated cheese. The addition of MWP resulted in firmer cheese slices with higher flowability compared to the other fat replacers. However, changes in the MWP concentration had little effect on either property. The results demonstrated that different fat replacers with varying concentrations need to be applied to achieve desired attributes for specific conditions of use, e.g., unheated cheese in sandwiches or heated cheese in cheeseburgers. To evaluate newly developed reduced-fat foods, the impact of fat replacers on sensory properties and aroma release also needs to be investigated, which is addressed in chapters 2 to 4. Due to the complex composition of cheese, systematic investigation of the mode of action of fat replacers is difficult. Therefore, emulsion-based model foods were used to eliminate interfering factors and natural variations of ingredients. The second study (chapter 2) focused on developing and validating appropriate methods to investigate the effects of fat, fat reduction and the use of fat replacers on emulsion systems. Tribology, a comparatively new method in food research, was used to instrumentally analyze selected aspects of food mouthfeel. Reduced-fat salad mayonnaises were prepared as separate samples containing different CD concentrations, and characterized using textural, rheological and tribological analyses together with measures of spreadability and human-sensory analysis. The results showed a very high correlation between tribological measurements and the sensory evaluation of the attribute stickiness. In addition, it was shown that some correlations between instrumental and sensory data were best described by a non-linear correlation (Stevens’ power law), such as the relationship between Texture Analyzer measurements and sensory sensations of firmness. Furthermore, the Kokini oral shear stress correlated very well with the sensory attribute creaminess. Hence, the instrumental analytical methods used showed the potential to predict elements of the sensory analysis and reduce the overall analytical effort. While aroma release plays a key role in consumer acceptance, the influence of fat replacers on this attribute has rarely been studied. The third study (chapter 3) therefore investigated not only techno-functional properties but also the release of typical cheese aromas using a liquid emulsion as a model food. While both MWP and CD exhibited a retarding effect on the release of lipophilic aroma compounds, MWP also reduced the release of hydrophilic aroma compounds. It was also shown that aroma release is not only influenced by a change in viscosity, but also by interactions between aroma compounds and fat replacers. In this context, CD exhibited a similar ability to interact with aroma compounds as fat, which is desirable for the development of low-fat foods. In the final study (chapter 4), the findings and methods developed in chapters 1-3 of this work, supplemented with additional methods, were used to investigate the effect of fat reduction and CD concentration on a model processed cheese spread (PCS). By replacing 50% of fat completely with CD, the fat content of the PCS could be reduced without causing any significant changes in properties compared to the full-fat version, e.g. in firmness, flowability upon heating and aroma release. CD was determined to be a promising fat replacer, mimicking important properties of fat. Additional correlations, such as those between the parameters of Winter’s critical gel theory (gel strength and interaction factor) and spreadability and lubrication properties were identified and can help to further reduce the analytical effort. In conclusion, CD has been confirmed as a promising fat replacer in both liquid and semi-solid food emulsion products. Furthermore, this work contributes to closing the research gap in the instrumental measurement of sensory attributes by outlining correlations, for example, between tribological methods and mouthfeel sensations. Thus, the evaluation tools of this work can help to assess the potential applications of new fat replacers without extensive application and sensory testing which significantly shortens the development time for food manufacturers. In addition, the results contribute to a better understanding of the interactions between fat, fat replacers and aroma compounds in food matrices. This facilitates the systematic development of reduced-fat processed cheese and other dairy- and emulsion-based products which meet consumer preferences and accelerate the trend towards healthy eating.
... The PCP made from CMC had higher (P < 0.05) viscosity compared to CMC + NaCl and CMC + NaCl + NaCit PCP. The addition of sodium chloride, and sodium chloride + trisodium citrate in CMC might affect the character-istics (dispersibility, solubility, hydration behavior, and water holding ability) of CMC + NaCl and CMC + NaCl + NaCit CMC during the storage (Guinee, 2004;Hladká et al., 2014;Toro et al., 2016) and this might have an impact on the end apparent viscosity of final PCP. However, the storage period of CMC at 0, 30, 60 d had no significant effect (P > 0.05) on the end apparent viscosity of PCP. ...
Micellar casein is a novel dairy protein ingredient that can be used in process cheese product (PCP). PCP is a dairy food prepared by blending dairy ingredients with nondairy ingredients and then heating the mixture with continuous agitation to produce a homogenized product with an extended shelf-life. The objective of this work was to study the effect of storage of concentrated micellar casein (CMC) on the functionality of PCP. Three treatments of CMC (CMC; CMC + NaCl= CMC + 1% sodium chloride; CMC + NaCl + NaCit = CMC + 1% sodium chloride and 1% trisodium citrate) were prepared and stored for 60 d at 4 °C. The functionality of PCP was determined by measuring the end apparent viscosity, hardness, and melting temperature. This trial was replicated three times. The PCP made with different treatments of CMC during storage had an approximate range of 47.0–48.0% moisture and 5.7–5.8 pH (P < 0.05). The addition of sodium chloride and trisodium citrate to CMC during storage resulted in differences (P < 0.05) in the end apparent viscosity, hardness, and melting temperature of PCP. However, the storage of CMC did not show any differences (P > 0.05) in the functionality of PCP.
... Differences in the fat and protein content of the curd cheeses analyzed in this study may have resulted from the simplified production process, which excludes the use of advanced technological solutions or compliance with production standards [27]. Importantly, the protein and fat content in the final product is determined by the concentration of these components in the milk intended to be used for the production of curd cheese [42]. ...
Background and aim:
Curd cheeses are characteristic elements of the dairy assortment, mainly in Central and Eastern European countries, and constitute a numerous and diverse group of dairy products. The aim of the study was to assess the physicochemical, microbiological, and sensory quality of curd cheeses available in marketplaces in Lublin, where they were purchased through direct sales from producers.
Materials and methods:
The research material was household-produced curd cheese purchased 4 times (at 2-week intervals) from three producers. The physicochemical parameters (i.e., the total protein and fat content, active acidity, and titratable acidity) were determined in the cheeses. Microbiological assays were performed to evaluate the total number of bacteria (on milk agar), the number of yeasts and molds (on Sabouraud medium), and the number of coliform bacteria (on MacConkey medium). A general sensory evaluation was performed by a five-person panel, who assessed the appearance and color, texture, flavor, and aroma of the samples.
Results:
The cheeses exhibited significant differences in their protein and fat contents, but these values were within the allowable limits. Most of the evaluated cheeses had normal levels of active and titratable acidity; substantially lower titratable acidity and higher pH values were detected only in the samples from supplier A. The total number of bacteria in the curd cheese samples was high (3.2×108 colony-forming units [cfu]×g-1 cheese) and varied substantially (from 3.6×107 to 8.6×108 cfu×g-1). The growth of Gram-negative bacterial colonies on MacConkey medium was observed in the samples from suppliers B and C (5.5×103 and 1.7×104 cfu×g-1, respectively), which is an undesirable phenomenon. The number of colonies cultured on Sabouraud medium and identified as yeast-like microorganisms ranged from 1.8×104 (product from supplier A) to 4.9×105 cfu×g-1 (cheese from supplier C). The scores in the sensory evaluation of the tested curd cheeses were low. The highest mean scores were achieved for appearance and color (4.25-4.45 points). Conversely, flavor and aroma received the lowest score (3.17 points). The highest scores for both the overall assessment and each parameter separately were awarded to the curd cheese produced by supplier A.
Conclusion:
Our results suggest poor hygienic conditions during milk collection and processing, as well as during the distribution of these dairy products. Altogether, the purchase of products from direct sales may be associated with risks related to poor consumer health and food quality.
... Processed cheese is produced by chopping natural cheese curds with different degrees of maturity and mixing them with emulsifiers under hot conditions with ambient pressure, until a homogeneous mass is obtained [1]. Processed cheese has many technical advantages over natural cheese, such as resistance to separation when cooking (meltability), uniform appearance, distinct physical behavior and a much longer shelf life [2]. ...
... However, other ingredients including dairybased derivatives (powdered milk, whey proteins…) and non-dairy-based derivatives (preservatives, spices, fruit, stabilizers, meat, and water) can be added. Therefore, the diversity of these products in terms of taste, color, and composition, which is reflected in increasing their acceptability, and thus their economic return (Guinee, 2004 andHladká et al., 2014). ...
... Functional foods should be consumed as part of a "normal' diet without consuming unusual quantities of a given food (Pratiwi and Purwestri, 2017). Traditional processed cheese is obtained by mixing natural cheeses of different ages and degrees of maturity in the presence of emulsifying salts and other dairy and nondairy ingredients under the influence of heat and agitation to form homogenous product with extended shelf life (Hladká et al., 2014). The utilization of other ingredients in processed cheese production has opened up a wide range of food products with enhanced functional properties. ...
BLACK rice has been reported to contain many bioactive compounds such as protein, crude fiber, total carbohydrates and minerals with attractive purple color making it a valuable component in dairy industries. Partial replacement of dairy ingredients by 2-6% (2.06, 4.12, and 6.18 kg100/kg) black rice powder (BRP) to make functional processed cheese spreads (PCS) was investigated. Chemical composition, microbiological, rheological characteristics, total phenolic compounds (TPC), antioxidant activity (AA) and sensory evaluation of PCS were determined. Results showed that no significant difference was observed in dry matter and fat content between PCS and control sample (p>0.01), however, the protein content was significantly decreased by the addition of BRP (p<0.01). Adding different ratios of BRP in PCS increased the TPC and AA than the control sample as fresh and throughout the cold storage period. Furthermore, fortification with BRP significantly affected the rheological characteristics of PCS. The inclusion of black rice powder at different concentrations in the PCSs mix had no noticeable effect on the microbiological quality (p>0.01). Sensory evaluation results revealed that using 2% BRP in PCS processing had higher acceptability compared to control sample. Thus, BRP could be incorporated in PCS to develop a product with acceptable functional, nutritional and sensory properties.
... We can relate the increase in the proportion of ripened cheese to the decrease in hardness and adhesiveness in the processed cheeses. Similar conclusions were drawn by Piska and Stetina (2004) when they studied cow processed cheese formulated with soft, semi-hard and hard cheeses with different ripening times, and by Hladka et al. (2014) who obtained processed cheeses using Edam cheese with different ripening times. Brickley et al. (2007) studied the relationship between cheddar cheese ripening, with the emphasis being on proteolytic breakdown, and the resultant textural changes in PC manufactured from cheddar cheese. ...
The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses with 10, 20, and 40 days of ripening. We obtained four different formulations by varying the proportions of these cheeses in each formulation. The variation in major α, β, and para-κ casein fractions, rheological properties, and the texture of samples were determined, and a sensorial evaluation was carried out. Cheeses from Formulation 2 (50% cheese ripened for 10 days, 25% cheese ripened for 20 days and 25% cheese ripened for 40 days) had greater values of α and β –caseins, which is related to a greater content of intact casein resulting from a cheese with short ripening time. Hardness, adhesiveness and complex modulus (G*) decreased as the degree of ripening of the natural cheese (raw material) increased. Formulation 2 presented a G* value similar to that of the commercial processed cow cheese and the greatest firmness. Formulation 2 presented the characteristics we aimed to obtain, described as spreadable, slightly acid and salty cheese.
... The basic role of these salts is to remove calcium that binds the casein particles together in natural cheese and replacing it with sodium ions. In this process, the non-soluble calcium para-caseins are changed to soluble sodium para-caseins, an excellent emulsifier (Guinee, 2004;Cunha and Viotto, 2009;Hladká et al, 2014). ...
This study was conducted to determine the effect of adding whey protein concentrate on chemical composition,
rheological properties and sensory evaluation of processed cheese manufactured from Iraqi soft cheese .Whey protein concentrate
(WPC) was added to processed cheese mixture at ratios 0, 3.5, 7.0, 10.5,14.0 % and theses treatments were referred as C1, C2,
C3, C4, C5, respectively. Moisture and fat concentration decreased, while protein, carbohydrate and ash concentration increased
in processed cheese samples with the increment of WPC added. The results also showed an improvement in rheological and
sensory properties of processed cheese with the increment of WPC added in comparison with control treatment.
... The manufacturing process of "requeijão cremoso" includes the addition of organic acids, fat, and sodium chloride, heating to 70°C-90°C for up to 7 min, hot filling and chilled storage (Cunha & Viotto, 2010;da Cunha, Alcântara, & Viotto, 2012). Even though the majority of vegetative cells are inactivated during heating and hot filling steps, the temperatures employed in the process are not sufficient to destroy the bacterial spores (Hladká et al., 2014). Therefore, "requeijão cremoso" should be refrigerated below 7°C from production until consumption, despite the heat-injured spores can further germinate and grow during the shelf life of the product. ...
The aim of this study was to determine the occurrence, counts, and diversity of spore-forming bacteria in three types (full fat, low fat, and flavored full fat) of “requeijão cremoso”. In addition, the growth potential (δ) of three prevalent species of spore-forming bacteria was determined in samples stored at three different temperatures. The occurrence of mesophilic aerobic spore-forming bacteria, mesophilic anaerobic spore-forming bacteria and blowing clostridia was around 30%, while only 1.38% of samples was contaminated with psychrotrophic aerobic spore-forming bacteria. The mean counts of psychrotrophic aerobic spore-forming bacteria, mesophilic anaerobic spore-forming bacteria, blowing clostridia and mesophilic aerobic spore-forming bacteria were 0.11 log CFU/g, 0.33 log MPN/g, 0.45 log MPN/g, and 0.46 log CFU/g, respectively. Paenibacillus sanguinis, P. brassicae, Bacillus thuringiensis, B. circulans, B. licheniformis, and B. pumilus were the most prevalent aerobic spore-forming bacteria species. On the other hand, C. sporogenes was the anaerobic mesophilic spore-forming bacteria species identified. P. sanguinis 2301083, B. thuringiensis bt407 and C. sporogenes JCM1416 may grow in full-fat, low-fat, and flavored full-fat “requeijão cremoso” reaching δ values > 4 throughout the shelf life (>60 days), even when stored at low temperatures such as 4 °C.
... cohesiveness were observed in the range of 0.95-0.84 and it was reduced during ripening but in a study conducted by Hladka et al. (2014) cohesiveness of processed cheese manufactured from Edam cheese at different maturity levels (1, 8 and 16 weeks) were in the range of 0.47-0.53. They reported that there was no dependence of maturity level on the cohesiveness level of cheese. ...
Processed pizza cheeses (PPC) are the mixture of Mozzarella and other cheeses which is pasteurized with the addition of emulsifier to get the desired characteristics of cheese, used as pizza topping. Mostly being used cheese on pizza topping is fresh Mozzarella but it has some week quality attributes due to lack of biochemical reactions that takes place during ripening. Present study was designed in which PPC was prepared by blending different percentages of Mozzarella cheese (MC) and semi-ripened Cheddar cheese (SRCC). Seven PPC were prepared: Control (100% MC), PPC1, PPC2, PPC3 with (75:50), (50:50), (25:75) MC and 2 months SRCC and PPC4, PPC5 PPC6 with (75:50), (50:50), (25:75) MC and 4 months SRCC respectively. The quality of PPC was accessed by analyzing the chemical composition and textural attributes. The outcome of chemical composition suggested that protein-protein interactions in PPC were improved due to less electrostatic repulsion caused by pH reduction. Moisture retention also increased in PPC perhaps due to disintegration of paracaseinate complex and mechanical shear and temperature of processing. Protein, fat and ash contents of PPC were increased while texture results indicated that hardness, cohesiveness, springiness, gumminess and chewiness decreased in PPC with greater share of SRCC. Based on the physicochemical and texture results it was concluded that cheese with better quality can be obtained by blending 75% MC and 25% two months SRCC.
... Processed cheeses were manufactured using disodium phosphate (DSP; part A), tetrasodium diphosphate (TSPP; part B), trisodium citrate (TSC; part C), sodium salt of polyphosphate (P20; part D), or binary mixture of DSP and TSPP in ratio of 1:1 (part E). occurs with an increasing ripening period. Therefore, the casein chains of shorter average length affect the properties of the final product [i.e., a final product with less compact casein matrix may be formed (Piska and Štětina, 2004;Brickley et al., 2007;Hladká et al., 2014)]. On the contrary, the hardness of all PC samples increased significantly with an increasing storage period (regardless of the ES ternary mixture applied and Time of ripening of raw material for processed cheese production 4 wk 8 wk 12 wk 16 wk DSP:TSPP:P20 100:0:0 8.2 ± 0.6 a,A 6.6 ± 0.2 a,B 5.6 ± 0.4 a,C 3.5 ± 0.2 a,D 50:50:0 41.1 ± 2.8 i,A 32.5 ± 1.9 i,B 30.6 ± 1.4 i,B 21.6 ± 1.2 h,C 0:100:0 11.5 ± 0.7 b,A 9.2 ± 0.5 b,B 7.8 ± 0.3 b,C 5.6 ± 0.3 b,D 40:40:20 ...
The scope of this work was to investigate the dependence of selected textural (texture profile analysis, TPA) and viscoelastic properties of processed cheese on the composition of ternary mixtures of emulsifying salts [disodium hydrogenphosphate, DSP; tetrasodium diphosphate, TSPP; sodium salt of polyphosphate (with mean length n ≈ 20), P20; and trisodium citrate, TSC] during a 60-d storage period (6 ± 2°C). The processed cheese samples [40% wt/wt dry matter (DM) content, 50% wt/wt fat in DM content] were manufactured using Swiss-type cheese (as the main raw material) with 4 different maturity degrees (4, 8, 12, and 16 wk of ripening). Moreover, the pH of the samples was adjusted (the target values within the range of 5.60–5.80), corresponding to the standard pH values of spreadable processed cheese. With respect to the individual application of emulsifying salts (regardless of the maturity degree of the Swiss-type cheese applied), the samples prepared with P20 were the hardest, followed by those prepared with TSPP, TSC, and DSP. Furthermore, a specific ratio of DSP:TSPP (1:1) led to a significant increase in the hardness of the samples. On the whole, the hardness of all processed cheese samples increased with the prolonging storage period, whereas their hardness significantly dropped with the rising ripening stage of the raw material utilized. In all of the cases, the trends of hardness development remained analogous, and only the absolute values differed significantly. Moreover, the findings of TPA were in accordance with those of the rheological analysis. In particular, the specific ratio of DSP:TSPP (1:1) resulted in the highest gel strength and interaction factor values, followed by P20, TSPP, TSC, and DSP (used individually), reporting the same trend which was demonstrated by TPA. The monitored values of the gel strength and interaction factor decreased with the increasing maturity degree of the Swiss-type cheese used. The intensity of the rigidity of the samples showed an analogous relationship to the intensity of the gel strength; the higher the gel strength of the sample, the more inflexible product can be expected.
Celem pracy było oznaczenie zawartości białka ogólnego w wybranych serach podpuszczkowych dojrzewających i topionych oraz produktach seropodobnych dostępnych w sieci detalicznej Lublina. W badaniach łącznie uwzględniono 23 rodzaje serów wyprodukowanych z mleka krowiego, w tym 16 serów podpuszczkowych dojrzewających i 4 topione, a także 3 produkty seropodobne. W każdej próbce oznaczono zawartość białka przy użyciu metody Kjeldahla. Spośród wszystkich badanych serów sery topione stanowiły najuboższe źródło białka (od 8,07 do 9,06%), natomiast sery podpuszczkowe dojrzewające zawierały najwięcej tego składnika, a zwłaszcza jeden ser Ementaler (29,20%). W żadnym przypadku nie stwierdzono istotnej różnicy między deklarowaną a uzyskaną zawartością białka, co świadczy o wiarygodności producentów serów w odniesieniu do znakowania tych wyrobów dotyczącego zawartości omawianego składnika.
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.
Micellar casein is a high-protein ingredient that can be used in process cheese products (PCP) formulations. PCP is a dairy food prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, non-fat dry milk NFDM, whey powder, and permeate) with nondairy ingredients (such as sodium chloride, water, emulsifying salts, color, and flavors) and then heating the mixture with a continuous agitation to produce a homogeneous product with an extended shelf-life. The first objective of this study was to produce a highly concentrated micellar casein (HC-MC) and evaluate its storage stability. Skim milk was pasteurized at 76°C for 16 sec and kept at ≤4°C until the following day. The skim milk was heated to 50°C using a plate heat exchanger and microfiltered (MF) with graded permeability (GP) ceramic MF membrane system (0.1μm) in a continuous feed-and-bleed mode (flux of 71.43 L/m2 per hour) using a 3× concentration factor (CF). Subsequently, the retentate of the first stage was diluted 2× with soft-water (2 kg of water: 1kg of retentate) and again MF at 50°C using a 3× CF. The retentate of the second stage was then cooled to 4°C and stored overnight. The following day, the retentate was heated to 63°C and MF in recirculationmode (retentate recirculated to system balance tank) until total solid (TS) was approximately 22% (wt/wt). Consequently, the MF system temperature was increased to 74°C and MF continued until permeate flux reached less than 3 L/m2 per hour. The HCMC was then divided into three aliquots of approximately 10 kg each. The first portion was a control, while 1% sodium chloride added to the second portion (T1) and 1% sodium chloride + 1% sodium citrate was added to the third portion (T2). Treated HCMC retentates were transferred at 74°C to sterilized vials and stored at 4°C to study the storage stability every 30 d. This trial was repeated three times using separate lots of skim milk. The HC-MC at d = 0 (immediately after manufacturing) contained average 25.41% TS, 21.65% true protein (TP), 0.09% nonprotein nitrogen (NPN), and 0.55% noncasein nitrogen (NCN). No difference (P > 0.05) was detected in the composition of control, T1, and T2 HC-MC during the 60 d of storage at 4°C. However, the NCN content increased significantly (P < 0.05) from 0.55 to 0.76%, 0.55 to 0.82% and 0.55 to 0.94% in control, T1, and T2, respectively, during the 60 d of storage at 4°C. Mean aerobic bacterial count in control, T1, and T2 at 0 d was 2.6, 2.5 and 2.8 log cfu/mL, respectively, and increased significantly (P < 0.05) to 4.3, 4.06 and 5.3 log cfu/mL, respectively, after 60 d storage at 4°C. Coliform, yeast, and mold were not detected during the 60 d of storage. This study determined that HC-MC with > 25%TS and > 95% casein as % of TP can be manufactured using ceramic MF membranes and could be stored up to 60 d at 4°C with no significant changes in the composition. The second objective of this study was to utilize the high concentrated micellar casein (HC-MC) as an ingredient in making PCP and examine the effect of its storage on the functionality of PCP. The functionality of PCP was measured by determining the cooked apparent viscosity by using the rapid visco analyzer (RVA), hardness by using texture profile analysis (TPA), and melting temperature by using dynamic stress rheometer (DSR). Three treatments of HC-MC (Control= HC-MC; T1= HC-MC + 1% sodium chloride; T2= HC-MC+ 1% sodium chloride and 1% sodium citrate) were examined for the shelf-life at 0, 30, and 60 d. A 300 gm batch of each formula was prepared by mixing all ingredients (aged Cheddar cheese, HC-MC, water, unsalted Butter, deproteinized whey, sodium phosphate dibasic, salt, and sodium citrate) in a kitechenaid at room temperature for 30 min to get a homogenous paste. A 25gm sample of the paste was then weighed in a canister and tempered at 38°C for 15min. The PCP canisters were cooked in the RVA for 4 min at 90°C. The stirring speed was 1000 rpm for the first 2 min and 160 rpm for the last 2 min. Once the PCP was cooked, it was filled in molds and kept to the next day for further analysis. This trial was repeated three times using three separate batches of HC-MC at 0, 30, and 60 d of storage. Significant differences (P< 0.05) were detected between treatments in the pH and moisture content of PCP. Also, the functionality of PCP was affected (P0.05) was found in the functionality of PCP during the shelf-life of HC-MC at 0, 30, and 60 d. Overall, the addition of sodium chloride and sodium citrate to HC-MC during the shelf-life improved the melt characteristics of PCP.
This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaccharides [κ-carrageenan (CR) or furcellaran (FR) at levels ranging from 0.000 to 1.000% (wt/wt)] on the physicochemical, viscoelastic, and mechanical vibration damping properties of processed cheese sauces (PCS) after 30 d of storage (6 ± 2°C). The basic chemical properties (pH, dry matter content) were similar for all tested samples. Viscoelastic measurements indicated that PCS rigidity was directly proportional to increasing CR or FR concentration and to the application of homogenization. The interactions between the application of homogenization and the concentration of polysaccharides used were also significant. Compared with OSH, TSH did not lead to any further increase in the rigidity. The preceding results were also supported by data obtained from a nondestructive method of mechanical vibration damping. No changes in water activity were observed in any PCS sample. Overall, the addition of FR or CR appeared to be highly suitable for increasing the emulsion stability of PCS. If PCS products with softer consistency are desired, then a concentration of CR/FR ≤0.250% (wt/wt) could be recommended together with OSH/TSH. For products for which a firmer PCS consistency is required, the addition of CR in concentrations of ≥0.500% (wt/wt) or FR in concentrations of ≥1.000% (wt/wt) together with OSH is recommended. Finally, as the concentration of polysaccharides increased, a darker PCS color was observed.
This chapter describes technological aspects over processed cheese production affecting the properties and mainly the structure of processed cheeses. The effect of selected raw materials (natural cheeses, dairy and non-dairy fat, rework, emulsifying salts, hydrocolloids, emulsifiers, low-molecular saccharides, bioactive substances, calcium content, flavorings), target parameters (e.g., dry matter content, fat in dry matter content) and technological characteristics (melting temperature, holding time, agitation speed, homogenization, cooling rate, storage condition) are highlighted in this chapter. The latter factors play the most important role in processed cheese structure development.
The aim of the chapter was to explain the importance of emulsifying salts during processed cheese production. Firstly, the principles of emulsifying salts action in the model system or processed cheese were described. In particular, the phase of ion exchange and liberating of caseins and their action in the process of water hydration and fat emulsification were characterized. Hence, the formation of new protein matrix during so called “creaming phase” was explained. The chapter was focused especially on phosphate- and citrate-based emulsifying salts. Moreover, the role of solely used phosphates and citrate (sodium salts) was characterized. Additionally, the more complicated systems of binary and ternary mixtures of phosphates and/or citrates were also described. Legislative aspects of emulsifying salts used were taken into account, too. At the end of the chapter, the possibility of traditional emulsifying salts substitution was described and four possible approaches were presented.
Carrageenan is a linear sulfated polysaccharide derived from various edible red algae species belonging to the Rhodophyceae family and is widely used as a thickener, stabilizer or gelling agent in food products, pharmaceutical applications, and cosmetics. It is highly biocompatible and is used extensively in the biomedical field. Carrageenan, a shaping biopolymer, is highly soluble in water and removes chemicals that do not contain homogeneous hydrogels for chemical and / or physical modification in its structure. Also, the presence of sulfate groups in carrageenan has the potential to mimic negatively charged macromolecules. It is classified according to various types of carrageenan, but kappa carrageenan and iota carrageenan are the most common types used in the industry. They are commonly used in dairy products, bakery products, confectionery products, meat and poultry products, some beverages, sauces and dressing in the food industry. In terms of product variety and applicability, dairy products are one of the most suitable products for carrageenan usage. Like many stabilizers, carrageenan is known to cause changes in the protein structure of foods. It is known that as a result of the interaction of carrageenan with milk proteins, a long-range network structure is formed, thanks to this structure, water retention increases and texture improves. Under different conditions, it may cause different changes in foods depending on the amount or type of carrageenan. In this study, the effects of carrageenan use on milk products such as milk, milk proteins, milk powder, cream, yogurt, buttermilk, cheese, milk desserts and ice cream were compiled according to changing conditions.
Gıda ürünlerinin duyusal nitelikleri tüketici tarafından tercih edilebilirliğinin sağlanması açısından oldukça önemlidir. Gıdaların tadı, kokusu ve görünümü kadar yapısı ve tekstürel özellikleri de bu kapsamda büyük rol oynamaktadır. Özellikle peynir endüstrisinde arzu edilen yapının elde edilememesi büyük kalite problemlerine neden olmaktadır. Peynirlerde en sık rastlanan problemlerden biri yumuşama/erime problemidir. Özellikle yumuşak peynirler yüksek nem oranına sahiptir ve peynirdeki nem oranı arttıkça yumuşama miktarının da arttığı bilinmektedir. Peynirlerin tekstürel özelliklerinin geliştirilmesi amacıyla süt endüstrisinde bazı stabilizatör maddelerin kullanımı mümkündür. Stabilizatör maddeler; gıdaların su tutma kapasitelerini arttırmakta, nem buharlaşma oranlarını azaltmakta, donma derecesini değiştirmekte, buz kristal oluşumu modifikasyonunu sağlamakta, reolojik özellikleri ya da viskoziteyi düzenlemektedir. Birçok ülkede olduğu gibi, Türkiye'de de bu tip katkı maddelerinin kullanımı sınırlandırılmıştır. Bu araştırmada gıda endüstrisinde yaygın olarak, özellikle peynir yapısını geliştirmek amacıyla kullanılan bazı stabilizatörler ve kullanım amaçlarına yer verilmiştir. Anahtar kelimeler: Peynir, tekstürel özellikler, stabilizatör Stabilizer Usage in Cheese Production Abstract The sensory qualities of food products are very important in terms of ensuring consumer preference. The taste, smell and appearance of the food play an important role in this context as well as the structure and textural properties. Especially in the cheese industry, it causes great quality problems that the desired structure can not be obtained. One of the most common problems in cheeses is softening/melting. Especially soft cheeses have high humidity and it is known that the amount of softening increases as the moisture content of cheese increases. It is possible to use some stabilizing agents in the dairy industry to improve the
This study focussed on the dependence on different emulsifying salt ternary mixture composition [disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate (P20; number of phosphate units in the chain ≈ 20), trisodium citrate (TSC)] of hardness and gel strength of spreadable processed cheese (PC) manufactured from Cheddar and white brined cheeses. All PC samples were stored for 60 days (6 ± 2 °C). The hardest PC and samples with the highest gel strength were those produced from DSP and TSPP in a ratio 1:1. The hardness of all examined samples increased with the extending storage period, whilst their hardness and gel strength decreased with the rising maturity degree of the raw material utilised. Furthermore, higher values of gel strength were reported for the PC samples produced with Cheddar cheese in comparison with those made from white brined cheese.
Abbreviations This study investigated the effect of storage condition (time and temperature) on physicochemical, textural and microbial properties of UHT-Processed cheese. The UHT-processed cheese was stored in controlled incubators at 4, 18, 32 and 37°C (the study plan used the recommended temperature (4°C), the average of temperature in winter and springer (18°C), in summer (32°C) and in Upper Egypt in some year months (37°C)) and at room temperature (20-25°C in months of September-December) for 120 days. The results showed that there was no significant (P ≥ 0.05) changes were observed in the protein %, fat %, dry matter (DM %), and pH values of UHT-processed cheese during storage for 120 days at 4 and 18°C. On the other side, protein % and fat % were significant (P ≤ 0.05) increased during storage at 32°C, 37°C, while, the weight and pH values were decreased. On room temperatures, the fat% and DM% were increased by the end of storage (at day 120), while the protein% and pH values were not changed. The hardness, gumminess and chewiness were increased during storage at all temperatures, while the adhesiveness values were decreased. Springiness was not changed at 4 and 18°C, but it was increased at other storage temperature. Concerning the cohesiveness values, there was no significant (P ≥ 0.05) changes were observed except with sample stored at 37°C. No microorganisms were found in all processed cheese samples stored at different temperatures. These results confirmed that the best temperature to storage UHT-processed cheese is at 4°C followed by 18°C. UHT: Ultra-High Temperature; DM: Dry Matter
Abbreviations This study investigated the effect of storage condition (time and temperature) on physicochemical, textural and microbial properties of UHT-Processed cheese. The UHT-processed cheese was stored in controlled incubators at 4, 18, 32 and 37°C (the study plan used the recommended temperature (4°C), the average of temperature in winter and springer (18°C), in summer (32°C) and in Upper Egypt in some year months (37°C)) and at room temperature (20-25°C in months of September-December) for 120 days. The results showed that there was no significant (P ≥ 0.05) changes were observed in the protein %, fat %, dry matter (DM %), and pH values of UHT-processed cheese during storage for 120 days at 4 and 18°C. On the other side, protein % and fat % were significant (P ≤ 0.05) increased during storage at 32°C, 37°C, while, the weight and pH values were decreased. On room temperatures, the fat% and DM% were increased by the end of storage (at day 120), while the protein% and pH values were not changed. The hardness, gumminess and chewiness were increased during storage at all temperatures, while the adhesiveness values were decreased. Springiness was not changed at 4 and 18°C, but it was increased at other storage temperature. Concerning the cohesiveness values, there was no significant (P ≥ 0.05) changes were observed except with sample stored at 37°C. No microorganisms were found in all processed cheese samples stored at different temperatures. These results confirmed that the best temperature to storage UHT-processed cheese is at 4°C followed by 18°C. UHT: Ultra-High Temperature; DM: Dry Matter
Background and objective:
Spirulina is a rich source of nutrients viz., essential amino acids, essential fatty acids, carotenoids and vitamins. The study was carried out to evaluate of Spirulina maxima addition as source of nutrients, antioxidants and color on processed cheese properties.
Materials and methods:
Processed cheese analogue treatments were supplemented with Spirulina maxima powder (1, 2 and 3%). The chemical, physical, color and sensorial properties of processed cheese analogue supplemented with S. maxima were evaluated through 3 months of cold storage (7°C). Also, the antioxidant capacity of S. maxima processed cheese analogue treatments was determined.
Results:
The spreadable processed cheese analogue with 3% S. maxima powder had higher chemical components except ash compared to control cheese. The results of physical properties showed that the penetrometer reading of the S. maxima processed cheese treatments was higher than those of control allover storage period, while oil separation and melt ability were lower. The S. maxima processed cheeses were more green (a-value) and lower whiter (L-value) than those of control. The highest free radical scavenging activity (57.24%) was recorded for S. maxima processed cheese analogue treatment (3%). From the sensorial results, the S. maxima processed cheese analogue (1 or 2%) treatments was higher acceptable compared to those of 3%.
Conclusion:
Hence, adding S. maxima powder (1 or 2%) during processed cheese analogue manufacture let the cheese to develop special color (green), high nutritional value, antioxidant activity and sensorial scores.
The aim of this work was to examine the effect of a different dry matter (DM) contents (35 and 45% wt/wt) and fat in DM contents (40 and 50% wt/wt) on the textural and viscoelastic properties and microstructure of model processed cheeses made from real ingredients regularly used in the dairy industry. A constant DM content and constant fat in DM content were kept throughout the whole study. Apart from the basic chemical parameters, textural and viscoelastic properties of the model samples were measured and scanning electron microscopy was carried out. With increasing DM content, the rigidity of the products increased and the size of the fat globules in the model samples of the processed cheeses decreased. With increasing fat in DM content, the rigidity of the processed cheeses decreased and the size of the fat globules increased.
The study was focused on selected textural and viscoelastic characteristics of spreadable processed cheese (35 g/100 g dry matter; 50 g/100 g fat in dry matter) manufactured with different ternary mixtures of emulsifying salts (ES) and from Mozzarella-type cheese (MC) with different storage periods (0, 2 and 4 weeks) over the course of a 60-day storage period (6 ± 2 °C). The ES utilized consisted of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), sodium salt of polyphosphate with mean length n ≈ 20 (P20), and trisodium citrate (TSC). Furthermore, the hardest samples were those manufactured from DSP and TSPP in a ratio 1:1. This ratio resulted in processed cheese with the highest values of gel strength and interaction factor. When TSC was utilized in the mixtures, the hardness of the samples rose with the increase of P20 (≥50%). Additionally, when DSP, TSC, TSPP, and P20 were added as sole ingredients, hardness decreased in the following order: P20 > TSPP ≈ TSC > DSP. This trend was also observed with the values of gel strength and interaction factor. The hardness of all samples increased with increased storage periods. However, the hardness values dropped in relation to an increase in the storage period of the MC.
Background Processed cheese is produced by blending natural cheese of different ages and degrees of maturity in the presence of emulsifying salts and other dairy and nondairy ingredients, followed by heating and continuous mixing to form a homogeneous product with an extended shelf life. However, due to the thermal processing applied and the extended shelf life, spore-forming bacteria may result in safety and stability issues. Scope and approach The primary sources of contamination by spore-forming bacteria, routes of contamination and their fate throughout the processing and storage of processed cheese and analogues are reviewed. In addition, the main consequences of the survival and growth of these organisms in processed cheese are discussed. Lastly, aiming to ensure the quality and safety of processed cheese, strategies for controlling spore-forming bacteria from farm to processing and storage are highlighted. Key findings and conclusions The main bacterial genera found in processed cheese are Bacillus spp. and Clostridium spp., which is due to their wide presence in milk and the dairy farm environment as well as their abilities to form spores and withstand harsh processing conditions. Knowledge of the spore diversity in processed cheese and their responses to efforts used to increase the product's stability are critical for developing more stable formulations.
Hydrocolloids are used in food systems as emulsifiers, texturizing and stabilizers agents. Its use is also associated with health benefits such as reducing the risk of cardiovascular diseases. Beta-glucans and konjac glucomannan are commercially important examples. Konjac glucomannan is a polysaccharide extracted from konjac tuber (Amorphophallus konjac K. Koch) and is authorized as food additive in Europe and classified as Generally Recognized as Safe by the FDA. Due to its technological and nutritional applicability, it can be used in food as fat mimetic. Dairy food consumption has increased worldwide due to its functional and sensory properties. Processed cheese is a stable oil-in-water emulsion containing dairy protein, fat, emulsifying salts and other ingredients. There are few studies investigating the supplementation of low fat processed cheese with hydrocolloids. Low fat processed cheese was produced with 0.5% of commercial konjac glucomannan (CKG) or konjac flour (KF) with fat reductions of 25, 50, 75 and 100%. Physicochemical, color and texture profile analyzis were conducted. Rheological properties (G ̍, G ̎, tan δ) and microstructure were determined on selected samples. Processed cheese with 50% fat reduction with added CKG (CKG50) showed the highest hardness value (327 g) and a strong elastic behavior. Fat reduction altered processed cheese color and melting properties. The standard sample (S) melted at 28 °C, while low fat cheeses with CKG or KF did not melt showing a more stable structure.
A previous study had shown that the method of photocentrifugation could be adapted to monitor emulsion stability of melted spreadable processed cheese (PC) with low content of emulsifying salts (ES). The present study continued the experiments with higher ES content exploring the potential and restrictions of this new approach. The PC containing 40% fat in dry matter and 1.0 or 1.9% w/w ES was manufactured for 5–19 min at 82 °C and three different rotational speeds of the cutter. Light transmission was measured during centrifugation of the melted PC in thin cuvettes at 60 °C. The transmission profiles were used to characterize emulsion stability. Fat distribution was measured for better interpretation of the centrifugation results. An increase in transmission to ≥20% occurred after different periods of centrifugation at 1200×g. Samples with 1.0% w/w ES showed different particle movements during centrifugation for 150 min. Polydisperse creaming, sedimentation, and distinct zone sedimentation were identified, the latter allowing the calculation of characteristic sedimentation velocities. The PC with 1.9% w/w ES manufactured at a cutter speed of 3000 rpm for 5 min required the maximum acceleration of 2150×g to achieve measurable transmission after 195 min, corresponding to 291 days under normal gravity. These results show the high sensitivity of photocentrifugation proving even little physical changes of the PC matrix. However, this sensitivity restricts the applications to melted spreadable and suboptimal emulsified products.
Pasteurised processed cheese spreads of varying chemical composition were developed, using a Myzithra-type cheese, which is a high-moisture and low-fat fresh whey cheese. Nine novel, spreadable processed whey cheese (PWC) samples were prepared comprising only of whey proteins, while guar gum was added as a stabiliser. All samples had a pH value of 5.20, which was obtained with the addition of a starter culture. The effect of chemical composition on the physico-chemical and rheological properties of PWC samples was studied. Due to their texture, two instrumental techniques, lubricated squeezing flow viscometry and texture profile analysis, were considered appropriate for the evaluation of samples. The decrease in protein content or the increase in fat content produced less viscous, consistent and solid samples, which were more spreadable. Protein content was shown to be a better predictor of the texture of PWC samples. Sensory assessments revealed that the majority of PWC samples had good spreadability and flavour and were rated as highly acceptable. Results of sensory and instrumental analyses were highly positively correlated. Results have shown that the choice of the desired formulation could be manipulated for the production of processed whey cheese spreads with specific properties.
Photocentrifugation at 1200 g and 60 °C was used to monitor emulsion stability of spreadable processed cheese (PC) with a low content (0.7 and 1.0 g 100 g−1) of typical emulsifying salts (ES) after different manufacturing conditions. This method of dispersion analysis has been used more frequently for nonfood materials rather than for foodstuffs. The PC contained 36.5 g 100 g−1 dry matter, 40 g 100 g−1 fat in dry matter and was manufactured in a laboratory cooker at 82 or 92 °C and 1000–3000 rpm cutter speed for 5–19 min. Insufficient fat emulsification and a heterogeneous casein matrix of a PC with 0.7% was well illustrated by photocentrifugation. At 1 g 100 g−1 ES and 3000 rpm cutter speed, the effect of manufacturing time on the behaviour of the colloidal dispersion was demonstrated by the different evolutions of the corresponding transmission profiles. Sedimentation velocities were measured at a level of 20% transmission. These results showed that dispersion analysis of spreadable PC by photocentrifugation at 60 °C is a sensitive method and applicable as a new approach for characterisation of emulsion stability resulting from physicochemical changes during manufacture.
The authors describe in great detail the commercial production of processed cheeses and illustrate the microstructure of their various stages with 13 micrographs obtained by electron microscopy. 121 references.
Part of the book may be found at the publisher's site here:
https://books.google.ca/books?id=c7cacFl04bgC&pg=PA467&lpg=PA467&dq=Miloslav+Kalab+cheese&source=bl&ots=auokyR6KJO&sig=l_DDauTjxeZHUyawEwN-jBG4jng&hl=en&sa=X&ei=YcTzUsuJCLTLsASljYGACw&ved=0CFIQ6AEwBg#v=onepage&q=Miloslav%20Kalab%20cheese&f=false
Xanthan gum, K-carrageenan, locust bean gum and their mixtures were used to modify texture of processed cheese analogs obtained with addition of whey protein isolate. The effect of polysaccharide concentration on hardness and adhesiveness of processed cheese analog was measured. Yield stress of processed cheese analog was measured using a vane. Addition of polysaccharides caused increase of hardness and decrease of adhesiveness of processed cheese analogs, especially at K-carageenan addition. When polysaccharide mixtures were used, magnitude of hardness increased and adhesiveness decreased. Addition of NaCl to processed cheese analogs containing polysaccharides caused increase of hardness, yield stress and meltability and decrease of adhesiveness.
During the manufacture of process cheese, biochemical characteristics (casein solubilization, peptization coefficient, and water-holding capacity) were investigated using a combination of microscopic and rheological techniques in order to understand the influence of pH. The contribution of ionic interactions to the stabilization of this structure was also studied.Relationships were observed between pH variation and the characteristics of process cheese that demonstrated the importance of pH control during the manufacturing process. Optimal pH conditions during manufacture ranged from 5.7 to 6.0. Small changes in ionic composition and strength modified the protein interactions substantially and had important repercussions on the final structure and quality of the protein gel that was established during processing of cheese. In addition to ionic interactions, hydrogen and hydrophobic interactions appeared to be important in the structural stabilization of process cheese.
The effect of chemical composition on the textural and viscoelastic properties of block-type processed cheese was studied using texture profile analysis and stress relaxation tests, respectively. Simultaneously, apparent viscosity of the hot melt (during processing) was determined, using a capillary viscometer, so as to relate it with the texture of the final product. Moisture acted as a plasticiser reducing textural properties, except adhesiveness and stringiness, and viscoelastic properties of processed cheese while proteins formed a denser network structure that gave harder and more elastic products. High levels of moisture and fat content may be the cause for increased values of adhesiveness and stringiness when the protein content is low. Fat acted as a lubricant reducing textural and viscoelastic properties of processed cheese. According to regression models, samples with increased values of apparent viscosity during processing will exhibit high values of textural and viscoelastic properties in the resulted final product.
The aim of this paper was to study the biogenic amines (histamine, tyramine, putrescine, cadaverine, agmatine, spermine and
spermidine) production of selected technological important lactic acid bacteria (strains of the genera Lactococcus, Lactobacillus and Streptococcus). Three methods (ion-exchange chromatography (IEC), PCR and cultivation method with pH indicator) were used. Within the 39
strains of lactic acid bacteria tested, the production of tyramine (formed by tyrosine decarboxylase) was detected in eight
strains (3 strains of Lactococcus lactis subsp. lactis, three strains of Lactococcus lactis subsp. cremoris, 1 strain of Streptococcus thermophilus and 1 strain of Lactobacillus delbrueckii subsp. bulgaricus). The other tested biogenic amines were not detected. Cultivation in decarboxylation broth seems to be the least accurate
method for the detection of biogenic amines due to enhanced risk of false-positive reactions. Therefore, in order to detect
bacteria producing biogenic amines, the combination of PCR and chromatographic methods (e.g. IEC) can be recommended.
Functional properties of pasteurized process cheese (PPC) made with different types of emulsifying salts (ES) (2%, wt/wt) were investigated as a function of different pH values (from 5.3 to approximately 5.9). The ES investigated were trisodium citrate (TSC), disodium phosphate (DSP), sodium hexametaphosphate (SHMP), and tetrasodium pyrophosphate (TSPP). Meltability and textural properties were determined using UW-MeltProfiler and uniaxial compression, respectively. All PPC samples exhibited an increase in degree of flow (DOF) determined at 45 degrees C when the pH was increased from 5.3 to 5.6, presumably reflecting greater Ca binding by the ES, increased charge repulsion and therefore greater casein dispersion. When the pH of PPC was increased from 5.6 to approximately 5.9, 2 types of ES (DSP and SHMP) exhibited no further increase in DOF at 45 degrees C; while DOF increased in 1 type of PPC (made with TSC) but decreased in another (made with TSPP). TSPP is able to form crosslinks with casein especially in the vicinity of pH 6, which likely restricted melt; in contrast TSC does not crosslink caseins and the increase in pH helped cause greater casein dispersion. Low pH samples (5.3) were not significantly harder than higher pH samples for all ES types but exhibited fracture. The PPC with the highest hardness values at pHs 5.3 and 5.6 were made with TSPP and TSC, respectively. The pH-dependent functional behavior of PPC was strongly influenced by the type of ES and its physicochemical properties including its ability to bind Ca, the possible creation of crosslinks with casein and casein dispersion during cooking.
The objective of this study was to evaluate processing conditions that affect the meltability of Cheddar cheese. The experiments to alter meltability of Cheddar cheeses manufactured from 6.0% protein ultrafiltered milk indicated that calcium, salt and moisture content influence meltability in decreasing order. It was concluded that 1) both vacuum condensing and ultrafiltration could be valuable tools in altering composition and some functional properties of Cheddar and processed cheese as desired, 2) reduction in calcium content of cheese was the most effective way of increasing meltability of Cheddar cheese, and 3) acidification of skim milk prior to ultrafiltration was effective in lowering the calcium content of the resulting Cheddar cheese. With this method, Cheddar cheese made from ultrafiltered milk had meltability similar to control cheeses.
Pasteurized processed cheese products (PCPs) are cheese-based foods prepared by blending one or more natural cheeses, water, emulsifying salts (ESs), and optional ingredients, and heating the blend to temperatures of ∼75–85 °C while continuously shearing until a smooth, uniform molten mass is obtained. The hot molten product is filled moulded into a large variety of shapes and sizes suited to end user requirements, cooled, and stored at ∼8 °C. There are various types of PCPs (e.g., processed cheese, cheese spread, and cheese foods) defined by national legislation. Such legislation defines the composition, natural cheese content (ranging from 51 to about 96% of the final dry matter), and permitted ingredients for the different types. Optional ingredients may include dairy ingredients, condiments, flavors, colors, and preservatives. ESs such as sodium phosphates and citrates, while not emulsifiers per se, are central to the formation of stable PCPs. They mediate the demineralization of the insoluble cheese protein and its conversion to a functional protein that binds water and emulsifies free fat released during processing. The properties of PCPs, such as flavor, texture, and cooking attributes, are determined by many factors including the age/type of natural cheese, characteristics of ingredients, pH, and processing conditions.
Processed cheese are characterised essentially by com-position and by consistency. So a texture with associated physical properties is an important trait underlying the quality of processed cheese. The objective of this work was to observe the maturity influence of the nature cheese on texture and rheological properties of the high–fat processed cheese and influence of cooling rate on texture and rheological properties. It was found out that increasing ratio of the mature raw material decreased the complex modules, yield stress and hardness of the processed cheese in our experiment. It was noted that increasing ratio of the mature raw material did not have negative effect on taste of processed cheese. The rapid cooling led to a decreasing of the com-plex modules and also the spreadability was better, but the stickiness was found as well.
This paper describes an attempt to burnish a plastic-injection-mould cavity insert made of pre-hardened AISI P20 alloy steel. A CAD model of the cavity insert was first created and the associated NC tool path down-loaded to a CNC vertical machining centre, in which the milling and burnishing were undertaken. The procedure for creating a solid model of the mould cavity insert is presented. In the absence of published data on the machinability of the alloy steel, pilot milling and burnishing operations were performed on flat specimens, in order to ascertain suitable speeds, feeds and depths of cut. The best surface finish of 0.30 μm Rtm was achieved by a depth of penetration of 10 μm and a feed of 0.1 mm. The variation of surface roughness with depths of penetration, as well as the merits of single- and double-pass burnishing, are discussed. The average surface roughness of the burnished cavity insert was 0.91 μm Rtm, which was a 70.4% improvement over the surface quality of the as-milled condition.
The osteoporosis is regarded as a widespread disease all over the world. In the prevention therapy of this disease there is a primary role of the daily calcium intake with the proper Ca:P ratio (1:1–1:2). The primary source of Ca for people the dairy products are implied, from which only the processed cheeses have inadequate ratio of Ca:P. In cheeses processed without peptization developed in the Hungarian Dairy Research Institute (HDRI) the Ca:P ratio meets the requirements (1.5:1), moreover these products can be enriched with Ca.
In this study we used both processing technologies. The electronmicroscopic photographs demonstrate the differences clearly. The traditionally processed cheese (with peptization) has a 'spongy’ structure well known from literature, while a space-net can be seen resulting from the casein-filamentous hydrocolloid interaction in the structure of heat-treated cheese without peptization. DSC curves are the same in the temperature range 0–40°C, showing endotherm melting process in two well-distinguished temperature interval (0–20 and 22–40°C). They are different in the temperature interval 40–100°C: in the case of processed cheese with peptization the gel-sol transformation gives a higher endotherm peak in a narrow temperature range, while for heat-treated cheese without peptization this temperature range is wider with a lower endotherm peak.
Both electronmicroscopic and DSC investigations have proved that contrary to the traditionally processed cheese where the structure is formed by the linked peptized protein, in the heat- processed cheese without peptization the frame-forming element is the huge hydrocolloid molecule interacted with the protein. The enthalpy change is substantially lower at the disintegration of the latter structure.
In contrast with the traditional method of cheese processing, where Ca breaks down from the protein chain and protein is peptized, a new technology has been elaborated, during which cheese is dispersed without phosphate-containing processing salt, when the gel is formed by plant hydrocolloids.
Raw material of constant composition was processed with a phosphate-containing salt or in the presence of hydrocolloids. Thermodynamic processes occurring during the processing and in the end-products were examined by an ultra-sensitive micro DSC method. The structures of end-products were also investigated by electronmicroscopy.
The temperature ranges of the endothermal processes indicating the transformations of protein and hydrocolloids can be distinguished: 81-90°C for peptization processing and 61-72°C for processing without peptization. The differences are less in the end-products: 75-87°C in traditional processed cheese and 68-74°C in processed cheeses made without peptization. In contrast with the spongy structure of traditional processed cheeses consisting of peptized proteins, processed cheeses made without peptization involve structure-forming elements created by the interaction of linear macromolecules of hydrocolloids and cheese proteins.
The influence of ionic and neutral hydrocolloid gums (pectin, guar gum, iota-carrageenan) on phase separation, emulsion activity and emulsion stability of whey protein isolate (WPI) was investigated. Mixtures of WPI/pectin and WPI/guar gum exhibited phase separation. Analysis of each phase after centrifugation revealed the formation of two polymer-rich phases, a protein-rich phase at the top and a polysaccharide-rich phase at the bottom, indicating the thermodynamic incompatibility. A visual phase separation was not observed in WPI/iota-carrageenan mixtures in either concentration. This was attributed to the high gelling ability of iota-carrageenan, which prevented the phase separation. Whey protein isolate-stabilized emulsions in the presence of hydrocolloid gums (pectin or guar gum) were prepared below the phase separation threshold and the emulsifying activity and emulsion stability were determined spectrophotometrically by measuring time-dependent changes in turbidity. The stability was observed to be changing with the concentration of hydrocolloids. Thus, stable emulsions were obtained as the concentration of gums increased. Also, an increase in the gum concentration decreased the creaming and a slow creaming was detected in the emulsions of WPI/guar gum as compared with WPI/pectin.
The influence of low molecular weight emulsifiers (SDS, CTAB, lecithin, mono-diglycerides) on rheological properties and the microstructure of model processed cheese, made using rennet casein, at three different pH values was investigated. Interactions between the low molecular weight emulsifiers and rennet caseins in model processed cheese are consistent with those found in model food emulsions of liquid continuous phase. Compared with the control, the addition of CTAB (cationic) resulted in the hardest and most elastic processed cheese, while the incorporation of SDS (anionic) produced the softest and least elastic cheese. Processed cheese with added lecithin or mono-diglycerides behaved much like the controls, but with an increase in syneresis level. No syneresis was observed with the SDS cheeses. In general, low pH cheeses (pH 5.45) were harder than high pH cheeses (pH 6.05). Rheologically, all the processed cheese samples can be described as [weak gels]. The protein matrix of the high pH processed cheese containing CTAB consisted mainly of protein particles linked into a chain-like form, while those containing lecithin and SDS showed a mixture of individual as well as short chained protein aggregates, and the control had protein aggregates of intermediate size. The added low molecular weight emulsifiers resulted in a finer dispersion of the fat in the protein matrix. Protein-emulsifier charge interactions seem to be the prime determinant of the rheological properties of these model processed cheeses.
Proteins, polysaccharides and their blends, as examples of natural biopolymers, are surface active materials. Biopolymers may be considered as amphiphilic macromolecules that play an essential role in stabilizing food formulations (foams, emulsions and dispersions). Under specific conditions (such as protein-to-polysaccharide ratio, pH, ionic strength, temperature, mixing processing), it has been stated that proteins and polysaccharides form hybrids (complexes) with enhanced functional properties in comparison to the proteins and polysaccharides alone. Different protein-polysaccharide pairs are reviewed with particular attention to the emulsification capability of their mixtures. In the case of uncomplexed blends of biopolymers, competitive adsorption onto hydrophobic surfaces is generally reported. Conversely, electrostatic complexation between oppositely charged proteins and polysaccharides allows better anchoring of the new-formed macro-molecular amphiphile onto oil-water interfaces. Moreover, improved thermal stability and increased resistance to external treatment (high pressure) involved in food processing are obtained. This review presents basic and applied knowledge on protein-polysaccharide interactions in aqueous medium and at the oil-water interface in food emulsion systems. Electrostatic interactions and thermodynamic incompatibility in mixed biopolymer solutions are correlated to the functional properties (rheology, surface hydrophobiciry, emulsification power) of these interesting blends. Basic and industrial selected systems of different families of hydrocolloids (as gum Arabic, galactomannans, pectins) and protein (caseins, whey, soya, gelatin) mixtures are reviewed.
Water soluble/dispersible polysaccharides, termed hydrocolloids or gums, are known as viscosity builders and/or gelling agents in aqueous systems. Technologists call them stabilizers, since they can improve long-term stability in systems consisting of water and oil. Many scientists claim that hydrocolloids are not true emulsifiers, since they do not actively adsorb onto liquid interfaces and the stability that they impart is mainly via increasing viscosity and decreasing mobility.Only certain hydrocolloids, such as gum arabic, were known to exhibit emulsification properties. The surface activity was proved to be derived from the anchoring ability of the hydrophobic proteineous moieties (attached to the polysaccharide backbone) onto the oil phase.The aim of this review is to demonstrate that certain hydrophilic (anionic or non-ionic) polysaccharides purified to a level of being almost protein-free can exhibit surface and emulsification properties inspite of their rigid and hydrophilic nature. The adsorption isotherms of the surface-active biopolymers are similar to other macromolecular amphiphiles. The main gums to be discussed are those of the galactomannan family [locust bean gum (LBG), guar and fenugreek]. Other gums from less known sources (Portulaca Oleracea and Opuntia Ficus) also exhibit surface properties.It appears that the statements made by several authors claiming that hydrocolloids cannot be considered as emulsifiers, were inaccurate. It seems that the requirements for built-in hydrophobic moieties on the hydrocolloids' backbone internal structure, are not obligatory for active adsorption. Adsorption can be induced by a salting-out effect, resulting in semi-solid interfacial layers. Hydrocolloids can form thick birefringent gel-like mechanical barriers at the oil–water interface of emulsion oil droplets.This new category of natural-occurring hydrocolloid-emulsifiers should be reconsidered by food technologists and by other emulsion technologists for other industrial applications. Copyright © 2001 John Wiley & Sons, Ltd.
Reduced-fat model processed cheese spreads were prepared from sodium caseinate, sunflower oil, water and sodium phosphate-based melting salts using a laboratory-scale processed cheese cooker equipped with direct steam injection and a scraped surface stirrer. These model processed cheese spread samples varied in pH from 5.0 to 6.0. The samples were analysed by dynamic oscillating rheology and penetrometry to determine mechanical properties. The samples changed from a solid-like character to a liquid character with the increase in pH. This corresponded to the shift in the mechanical spectra from that typical of a weak gel to that typical of a dilute solution. The hardness, moduli and viscosity of these samples decreased with increasing pH. The tanδ (ratio between the loss modulus (G″) and elastic modulus (G′)) increased with increasing pH, confirming the increasing liquid-like nature of the processed cheese as the pH increased.
Modifications to the traditional Schreiber test for evaluation of cheese meltability were proposed. We investigated the effect of oven temperatures in the range of 60 to 232°C and of three heating surfaces, namely, glass Petri dish, aluminum plate, and stain- less steel on the extent of cheese spread. Determina- tions were made measuring both the maximum di- ameter and area of spread. Five shredded Mozzarella cheeses supplied by a commercial manufacturer were used. From the results, it is proposed that the Schreiber test for evaluation of cheese meltability should be modified such that the tests are performed at a lower temperature (90°C) on an aluminum plate and that the area of the melted cheese is measured as an indicator of cheese meltability.
Block-processed Ras cheese was produced with two salt mixtures: (1) Na-diphosphate+Na-polyphosphate+Na-tripolyphosphate in ratios 40 : 50 : 10, 30 : 40 : 30 & 30 : 30 : 40 and (2) Na-polyphosphate+Na-citrate+Na-orthophosphate+Na-diphosphate in ratios 50 : 20 : 20 : 10, 40 : 10 : 20 : 30 & 30 : 10 : 20 : 40. Commercial salts Joha SE and PZO were used for comparison, respectively. Texture profile analysis and microstructure (LM and TEM) of resultant cheeses were studied. Chewiness, gumminess, adhesiveness, and hardness showed a significant difference and the cheese samples exhibited higher values during storage. The values were highest in the samples stored at room temperature. Light microscopy photographs indicated different emulsification degree with various emulsifying salt mixtures. These observations were confirmed with the image analysis and TEM. Among the entire treatments, mixture (1) in ratio 30 : 40 : 30 and mixture (2) in ratio 40 : 10 : 20 : 30 gave the best and close texture to the commercial salts and can be recommended in the production of block processed cheese.
The aim of the study was (i) to detect changes of dry matter, NaCl and twenty-two free amino acids contents, pH and levels of selected microorganisms in four layers of cheese (from edge to core) during ripening and storage period and (ii) to describe the changes of the above-mentioned parameters caused by early relocation of cheese from optimum ripening conditions to refrigeration temperatures. The number of mesophilic aerobic and facultative anaerobic bacteria and lactic acid bacteria differed significantly (P < 0.05) during the experiment dependent on the analysed layer and ripening/storage conditions. The free amino acid content differed significantly in individual analysed layers of cheese and also according to individual ripening/storage conditions. The highest content of free amino acids was found in samples stored at optimal ripening temperatures. Cheese hardness was also analysed and the lowest one was detected in samples ripened under optimal temperatures for the whole period. Early release of cheeses into storage rooms with lower temperature significantly affected properties of these products.
Multivariate analysis techniques were used to seek correlations between texture sensory attributes assessed by a trained professional panel and instrumental measurements (compression, puncture and penetration) carried out on various types of cheeses. Twenty-nine cheeses were assessed by the panel and instruments. Correlation was sought using Partial Least Squares regression. Hardness (R=0.87), springiness (R=0.98) and cohesiveness of mass (R=0.89) were best predicted by instrumental data from a cone penetration test. The prediction of cohesiveness was acceptable using any of the three instrumental tests performed (0.76<R<0.80). Other attributes were best predicted using either a uniaxial compression or a needle puncture tests.
The literature on the methodology for instrumental determination of adhesiveness in various groups of solid and semi-solid foods and the definition of the related parameters is reviewed. A specific analysis is made of the various ways of presenting the sample to the equipment, the shapes, sizes and materials of probes, degrees of penetration or compression, and devices specially designed for measuring adhesiveness in particular foods. Information is provided about various forms of sensory measurement evaluation of adhesiveness.
In order to study the effect of fruit pulp on the structure of fruit jams, they were modeled as composites with a high-methoxyl pectin (HMP) gel matrix filled with apple particles. The effect of particle concentration (0, 1 and 2 wt%) and particle size (small: <125 µm, and large: 125–850 µm) on a pectin gel (0.5 wt% HMP, 65 wt% glucose, pH 3.0, 0.1 M citrate buffer) were studied. Rheological measurements showed that increasing concentration of small particles produced a significant increase in the elastic modulus of the composite gels. Penetration tests showed that 1 wt% small particles produced a significant decrease of gel strength, rupture strength, adhesiveness and brittleness. Increasing particle size produced a further decrease of these properties (only significant for gel strength). When concentration of small particles was raised to 2 wt%, these parameters (except brittleness) increased back to the control sample (0% particles) values.
Knowledge of the effect of fruit particles on the structure of pectin gels would allow controlling the rheological and mechanical properties of fruit jams in terms of the size and concentration of fruit pulp used in their formulation.
The products in this group differ from natural cheeses in that they are not made directly from milk (or dehydrated milk), but rather from various ingredients such as skim milk, natural cheese, water, butter oil, casein, casemates, other dairy ingredients, vegetable oils, vegetable proteins and/or minor ingredients. The two main categories, namely pasteurized processed cheese products (PCPs) and analogue cheese products (ACPs), may be subdivided further depending on the composition and the types and levels of ingredients used (Fig. 1). The individual categories will be discussed separately below.
Different hydrocolloids were examined as possible replacements for traditional phosphate- and citrate-based emulsifying salts in processed cheese production. The following hydrocolloids (at concentrations in the final product of ≤1.0%, w/w) were chosen: modified starch (with bound sodium octenyl succinate), low methoxyl pectin (alone or combined with lecithin), locust bean gum, κ-carrageenan and ι-carrageenan. The products were assessed by sensory analysis, microscopic image analysis and dynamic oscillatory rheometry. Modified starch, locust bean gum and low methoxyl pectin could not be recommended as replacements for traditional emulsifying salts. Model processed cheeses without traditional emulsifying salts of 40% (w/w) dry matter and 55% (w/w) fat-in-dry matter containing 1.0% (w/w) κ-carrageenan or ι-carrageenan were found to be homogeneous, however the products were hard with fracturable texture.
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.
The objective of this study was to determine the potential of mid-infrared spectroscopy coupled with multidimensional statistical analysis for the prediction of processed cheese instrumental texture and meltability attributes. Processed cheeses (n = 32) of varying composition were manufactured in a pilot plant. Following two and four weeks storage at 4 °C samples were analysed using texture profile analysis, two meltability tests (computer vision, Olson and Price) and mid-infrared spectroscopy (4000–640 cm−1). Partial least squares regression was used to develop predictive models for all measured attributes. Five attributes were successfully modelled with varying degrees of accuracy. The computer vision meltability model allowed for discrimination between high and low melt values (R2 = 0.64). The hardness and springiness models gave approximate quantitative results (R2 = 0.77) and the cohesiveness (R2 = 0.81) and Olson and Price meltability (R2 = 0.88) models gave good prediction results.
As Requeijão cremoso is a processed cheese preferably packed in transparent retail containers, which are exposed to light at the retailers. The aim of this study was to evaluate the influence of light (1000 lux) on the stability of the product at 10 °C, when packed in five different packaging systems: (1) glass cup with an easy-open tinplate cap, (2) glass, (3) polypropylene cups heat-sealed with aluminum foil, and (4 and 5) polyethylene squeeze tubes with and without oxygen barrier. No microbiological changes were observed. The oxygen in the headspace of the packages exposed to light decreased rapidly, indicating its consumption by photo-oxidative reactions. Increasing TBA values and intense sensory changes in the product were observed, which differed depending on the packaging type. The overall quality loss was significantly higher when Requeijão cremoso was exposed to light, leading to its rejection and end of shelf-life. The overall quality loss was predominantly determined by both oxygen availability and package type.
The behaviour of iota carrageenan/skim milk mixtures was studied at 60°C and on cooling. At 60°C, iota carrageenan flocculates casein micelles by depletion. Comparison of the gelling properties of iota carrageenan in skim milk and permeate during cooling and heating shows that the presence of micelles increases the gelation temperature, the gel rigidity, and the gel melting temperature. These observations lead to the hypothesis that a double network is formed. It is suggested that the first is because of casein micelles bridged by adsorbed carrageenan. This network is responsible for the differences in properties between gels in permeate and skim milk. The second network requires a minimum carrageenan concentration and has properties very similar to those of an iota carrageenan gel in permeate. The apparent micelle size was determined as a function of temperature in milk 100-fold diluted in permeate in the presence of iota carrageenan or guar gum. These measurements confirm the existence of a specific attractive interaction between carrageenan and casein micelles. The interaction seems to require a certain charge density on the polymer. An attractive interaction between casein micelles and iota carrageenan only occurs when the latter is at least partially in the more densely charged helical form.
Small strain oscillatory techniques were used to study the effects of added sodium caseinate or casein fractions on the rheology of 1% ι-carrageenan gels containing 0.01 moll dm3 CaCl2 or 0.02 moll dm3 KCl at 5°C. The mechanical spectra (frequency dependence of G′ (storage modulus), G″ (loss modulus) and tan δ (G″/G′)) of all mixed casein/ι-carrageenan systems differed from those of corresponding ι-carrageenan gels. Added κ-casein transformed a relatively weak Ca2+-free ι-carrageenan gel to a strong, elastic gel, indicating increased crosslinking which is attributed to electrostatic interactions between κ-casein and ι-carrageenan. Changes to the rheology of Ca2+-free ι-carrageenan gels on addition of αs- or β-casein are attributed to excluded volume effects, with monomeric β-casein exerting a greater excluded volume effect than aggregated αs-casein. Added αs-or β-casein also altered the rheology of Ca2+-containing ι-carrageenan gels, attributable to Ca2+-mediated interactions of αs- and β-caseins with ι-carrageenan. The effects of these caseins were reduced on dephosphorylation of the caseins indicating the importance of phosphate groups for the interaction of these caseins with ι-carrageenan in systems containing Ca2+. Low levels of sodium caseinate increased both the rigidity and elasticity of Ca2+-free ι-carrageenan gels and Ca2+-containing ι-carrageenan gels. However, higher levels of sodium caseinate reduced elasticity in both cases. Sodium caseinate had a greater effect on the rheology of ι-carrageenan gels in the presence of Ca2+, presumably due to Ca2+-mediated interactions of αs- and β-caseins with ι-carrageenan.
The objective of this work was to study the influence of the natural cheese maturity and cooling rate of the processed cheese mixture after packaging on texture and rheological properties of the high-fat processed cheese.Increasing the content of the mature cheese raw material decreased the complex modulus, yield stress and hardness of the processed cheese, but not the taste of the processed cheese. The rapid cooling of the molten mix decreased the complex modulus and improved the spreadability, but also increased the stickiness. Differences in ripening index of the cheese blend or the cooling rate did not affect viscoelastic behaviour of the processed cheeses. Linear viscoelasticity region was in the range 0–200 Pa. Influence of the rapid cooling on the texture and rheological properties was more significant than influence of maturity of the raw material.
Effects of 2 types of emulsifying salts (ES) on the functionality of nonfat pasta filata cheese were examined. Nonfat pasta filata cheese was made from skim milk by direct acidification. Trisodium citrate (TSC) and tetrasodium pyrophosphate (TSPP) were added to curds (at 1, 3, and 5%, wt/wt) at the dry-salting step, together with glucono-delta-lactone to maintain a constant pH. When TSC was added, there were no significant compositional differences, although insoluble Ca and P contents significantly decreased with the addition of TSC. When TSPP was added, fat content was not significantly different, but protein content decreased with increasing concentrations of TSPP. Both insoluble Ca and P contents increased with the addition of 1% TSPP. The addition of ES affected textural and functional properties. With increasing concentrations of TSC, meltability increased, whereas increasing the TSPP content decreased meltability. Cheese made with 1% TSC had better stretchability compared with control cheese. However, the addition of more than 3% TSC decreased stretchability. Addition of TSPP caused a considerable decrease in stretchabilty. Scanning electron microscopy revealed that the size and number of serum pockets decreased and protein appeared more hydrated with the addition of both ES. These results suggested that TSC and TSPP influenced the functionality of nonfat pasta filata cheese differently; that is, the effects of TSC were probably caused by a decrease in the number of colloidal calcium phosphate cross-links and an increase in electrostatic repulsion, whereas the effects of TSPP may have been related to the formation of new TSPP-induced casein-casein interactions.
We investigated the properties of gels that were formed by adding emulsifying salts, such as tetrasodium pyrophosphate (TSPP), to reconstituted milk protein concentrate solution. The pH of a 51 g/L milk protein concentrate solution was adjusted to 5.8 after adding TSPP. Milk protein concentrate solutions were placed in glass jars and allowed to stand at 25 degrees C for 24 h. Gels with the highest breaking force were formed when TSPP was added at a concentration of 6.7 mM, whereas no gel was formed when TSPP was added at concentrations of < or =2.9 or > or =10.5 mM. Several other phosphate-based emulsifying salts were tested but for these emulsifying salts, gelation only occurred after several days or at greater gelation temperatures. No gelation was observed for trisodium citrate. Gelation induced by TSPP was dependent on pH, and the breaking force of gel was greatest at pH 6.0. Furthermore, when the concentration of milk protein concentrate in solution was increased to 103 g/L, the breaking force of the gel increased, and a clearly defined network between caseins could be observed by using confocal scanning laser microscopy. These results suggest that TSPP-induced gelation occurs when the added TSPP acts with calcium as a cross-linking agent between dispersed caseins and when the balance between (a reduced) electrostatic repulsion and (enhanced) attractive (hydrophobic) interactions becomes suitable for aggregation and eventual gelation of casein molecules.
Cheddar cheese ripened at 8 degrees C was sampled at 7, 14, 28, 56, 112, and 168 d and subsequently used for the manufacture of processed cheese. The cheddar cheese samples were analyzed throughout ripening for proteolysis while the textural and rheological properties of the processed cheeses (PCs) were studied. The rate of proteolysis was the greatest in the first 28 d of cheddar cheese ripening but began to slow down as ripening progressed from 28 to 168 d. A similar trend was observed in changes to the texture of the PC samples, with the greatest decrease in hardness and increase in flowability being in the first 28 d of ripening. Confocal scanning laser microscopy showed that the degree of emulsification in the PC samples increased as the maturity of the cheddar cheese ingredient increased from 7 to 168 d. This increased emulsification resulted in a reduction in the rate of softening in the PC in samples manufactured from cheddar cheese bases at later ripening times. Multivariate data analysis was performed to summarize the relationships between proteolysis in the cheddar cheese bases and textural properties of the PC made therefrom. The proportion of alpha(s)(1)-casein (CN) in the cheddar cheese base was strongly correlated with hardness, adhesiveness, fracturability, springiness, and storage modulus values for the corresponding PC. Degradation of alpha(s) (1)-CN was the proteolytic event with the strongest correlation to the softening of PC samples, particularly those manufactured from cheddar cheese in the first 28 d of ripening.
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