Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties

LWT ◽  
2019 ◽  
Vol 113 ◽  
pp. 108279 ◽  
Author(s):  
Belén García-Gómez ◽  
Mª Lourdes Vázquez-Odériz ◽  
Nieves Muñoz-Ferreiro ◽  
Mª Ángeles Romero-Rodríguez ◽  
Manuel Vázquez
Keyword(s):  
Textural Properties ◽  
Production Effect ◽  
Fresh Cheese ◽  
Cheese Production

Quality Analysis of Fresh Cheese Prepared Using Wrightia tinctoria Proteases

2020 ◽  
Vol 16 (9) ◽  
pp. 1309-1317
Author(s):  
Anusha Rajagopalan ◽  
Bindhu O. Sukumaran
Keyword(s):  
Textural Properties ◽  
Artemia Salina ◽  
Quality Analysis ◽  
Human Consumption ◽  
Cheese Making ◽  
Phase Partitioning ◽  
Milk Clotting ◽  
Three Phase ◽  
Fresh Cheese ◽  
Wrightia Tinctoria

Background: Aqueous leaf extract of Wrightia tinctoria has been in use for artisanal cheese preparation in diverse parts of India. Scientific validation behind the milk clotting potential of W. tinctoria stem proteases purified through three-phase partitioning (TPP) has been attempted. However, its contribution to cheese quality standards has not been tried yet. Objective: To evaluate the suitability of three-phase partitioned W. tinctoria (WT) stem proteases in fresh cheese making. Methods: Fresh cheese was prepared using W. tinctoria TPP proteases and its characteristics were compared with that of commercial plant milk coagulant, Enzeco® (CEz) and rennin (CRn). Yield, organoleptic and textural properties, total fat, protein and moisture content of all cheese were determined according to FSSAI standards. Toxicity of the TPP proteases was assessed on the shrimp model (Artemia salina egg and Litopenaeus vannamei post-larval shrimps). Results: TPP proteases were found to be non-toxic and safe for human consumption with no change in egg hatchability and survival of the shrimps in comparison to that of control. Cheese analysis results indicated perceptible resemblance in nutritional characteristics of WT cheese with control cheese. Yield, textural properties and organoleptic acceptance of WT cheese resembled more closely with that of CEz cheese. Conclusion: Observation from the study paves the way for the acceptance of W. tinctoria proteases as a suitable vegetable rennet for fresh cheese making.

The application of kombucha inoculum as an innovative starter culture in fresh cheese production

LWT ◽  
2021 ◽  
pp. 112142
Author(s):  
Vladimir Vukić ◽  
Mirela Iličić ◽  
Dajana Vukić ◽  
Sunčica Kocić-Tanackov ◽  
Branimir Pavlić ◽  
...  
Keyword(s):  
Starter Culture ◽  
Fresh Cheese ◽  
Cheese Production

scholarly journals Interaction between phospholipase and transglutaminase in the production of semi-soft fresh cheese and its effect on the yield, composition, microstructure and textural properties

LWT ◽  
2021 ◽  
pp. 112722
Author(s):  
Robinson Monsalve-Atencio ◽  
Karolay Sanchez ◽  
Juan Chica ◽  
Jairo Andres Camaño Echavarría ◽  
Oscar Vega-Castro
Keyword(s):  
Textural Properties ◽  
Fresh Cheese

scholarly journals Genome Sequence of Lactobacillus brevis Strain D6, Isolated from Smoked Fresh Cheese

2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Ravi Kant ◽  
Ksenija Uroić ◽  
Ulla Hynönen ◽  
Blaženka Kos ◽  
Jagoda Šušković ◽  
...  
Keyword(s):  
Intestinal Epithelial Cells ◽  
Starter Culture ◽  
Lactobacillus Brevis ◽  
Matrix Proteins ◽  
Intestinal Epithelial ◽  
Technological Properties ◽  
Fresh Cheese ◽  
Protein Strain ◽  
Immunomodulatory Potential ◽  
Cheese Production

The autochthonous Lactobacillus brevis strain D6, isolated from smoked fresh cheese, carries a 45-kDa S-layer protein. Strain D6 has shown adhesion to extracellular matrix proteins and to Caco-2 intestinal epithelial cells, as well as immunomodulatory potential and beneficial milk technological properties. Hence, it could be used as a potential probiotic starter culture for cheese production.

scholarly journals Effect of whey fat content on the properties and yields of whey cheese and serum

2020 ◽  
Vol 71 (2) ◽  
pp. 2149
Author(s):  
S. KAMINARIDES ◽  
H. ZAGARI ◽  
E. ZOIDOU
Keyword(s):  
Sensory Analysis ◽  
Dry Matter ◽  
Textural Properties ◽  
Fat Content ◽  
Sensory Properties ◽  
Nitrogenous Compounds ◽  
Valuable Source ◽  
Reduced Fat ◽  
Food Legislation ◽  
Cheese Production

The objective of this research was to study the effect of cheese whey fat content on the yield, physicochemical, textural and sensory properties of cheeses made from sheep’s whey. Four types of whey cheese were made from skimmed whey (cheese A), whole whey (cheese B) and whey with added cream of 2.5% and 5% fat (cheeses C and D respectively) and evaluated. Significant differences in yield, sensory properties, total solids, moisture, fat, fat in dry matter, protein, calcium, hardness, modulus of elasticity, gumminess and chewiness were observed between the different types of cheeses. No significant differences were observed in pH, lactose, ash, lactic acid, citric acid, galactose, glucose, Mg, K, Na and cohesiveness. The increase in fat in whey cheeses improved yield, sensory and textural properties. Cheese D was the most preferred of all the experimental cheeses in sensory analysis: it had the highest level of fat in dry matter (77.3%) and the lowest moisture content (51.6%) and according to Greek Food Legislation is characterized as an excellent quality whey cheese. Cheese A had the lowest fat content (3.94%), scored of 61.2% overall in sensory analysis and was characterized as a new reduced-fat whey cheese, particularly suitable for customers who prefer reduced-fat cheese. Serum from whey cheese production should not be considered as a waste but might be exploited as a valuable source of carbohydrate, nitrogenous compounds and minerals. Serum resulting from whey cheese production indicates that it should not be treated as waste-pollutant but as a valuable source of carbohydrate, nitrogenous compounds and minerals from which usable products may be obtained.

scholarly journals Changes in quality of fresh cheese using dressing with and withouth probiotic culture during storage

2013 ◽  
Vol 61 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Erika Flimelová ◽  
Vladimíra Kňazovická ◽  
Margita Čanigová ◽  
Emília Benczová
Keyword(s):  
Control Sample ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Physico Chemical ◽  
Significant Difference ◽  
Number Of Microorganisms ◽  
Fresh Cheese ◽  
Taste And Smell ◽  
Cheese Production

The aim of the study was to evaluate selected chemical, microbiological and sensorial quality parameters in cheeses without (C), with addition of probiotic culture (E1) and with addition of probiotic culture and inulin (E2). These samples were analysed during 15 days of storage at cooling temperature (7 ± 2 °C). No significant differences (P > 0.05) were observed in the physico-chemical parameters (content of dry matter, fat, sodium chloride and water activity) by comparing of analysed samples. Titratable acidity values in the samples increased proportionally by time of their storage. Higher increase of titratable acidity was recorded in E1 and E2 samples compared with C sample. Significant difference (P < 0.05) was noticed between samples E1 and E2 in the 1st day following the cheese production, whereas the highest values were found in E2 sample during the whole period of storage. Significant difference (P < 0.01) was recorded between the control sample and E2 sample in the 1st day following the cheese production. Results of titratable acidity were confirmed by pH values. In all samples, counts of lactic acid bacteria exceed value of 106 CFU g−1 during whole period of storage. Number of microorganisms rose till 6th day of storage. After 15 days of storage, higher microbial numbers were detected in C cheese sample compared with cheese samples E1 and E2. Additions of probiotic culture as well as inulin were positively perceived by assessors till 10th day of storage. Overall, assessors described the samples as unsuitable for consummation after 15 days of storage in term of their taste and smell.

Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate

2020 ◽  
pp. 1-6
Author(s):  
Angela Zappia ◽  
Maria Luisa Branca ◽  
Amalia Piscopo ◽  
Marco Poiana
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Textural Properties ◽  
Calcium Lactate ◽  
Life Extension ◽  
Local Market ◽  
Mozzarella Cheese ◽  
Pseudomonas Species ◽  
Juice Concentrate ◽  
Fresh Cheese

Abstract Traditional Mozzarella is a fresh cheese produced in Italian local market without additives that shows a short shelf life of about 5 d. This work tested the use of natural additives (bergamot juice concentrate-BJ and calcium lactate-CL) in preserving liquid for a Mozzarella cheese with the aim to extend its shelf life, regarding the microbial growth and overall cheese quality. Results of qualitative analyses showed that the preserving liquid with the mix of BJ and CL promoted an extension of mozzarella shelf life up to 20 d. A slightly reduced growth of Pseudomonas species was evidenced after 5 d of storage, whereas no inhibition of lactic acid bacteria was observed for the storage period. Moreover, mozzarella cheese packed in mixed preserving liquid possessed better textural properties, evidenced by the lowest proteolysis index measured after 13 d of storage, and a good antioxidant activity.

scholarly journals Fresh cheese production on the basis of milk-protein coaggregates

2004 ◽  
Vol 20 (1-2) ◽  
pp. 119-129 ◽  
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Sanja Seratlic ◽  
Miroljub Barac
Keyword(s):  
Total Nitrogen ◽  
Milk Fat ◽  
Fat Content ◽  
Total Solids ◽  
Fresh Cheese ◽  
Cheese Curd ◽  
Solids Content ◽  
And Control ◽  
Cheese Production ◽  
Control Samples

Two variants of fresh cheese were prepared: cheese prepared from milk heated at 650C for 30 minutes (control samples) and those prepared from milk heated for 10 minutes at 850C (experimental samples). Second method caused the protein co aggregates formation. Results of these investigations suggested that the whey obtained during fresh cheese production from co aggregates had considerable lower total nitrogen content (0.0601%) and milk fat content (0.08%). These values represented 46.37% and 33.33% of the control samples respectively. Also, dry matter of experimental whey samples was lower for 3.72% than in the whey of control samples. The cheese prepared on the basis of co aggregates had for 5.11% lower total solids content than control samples. The average values of these and control samples were 28.38% and 33.49% respectively. This may be due to protein co aggregates properties and the different structure of cheese curd. Disregarding to the higher utilization of the milk fat, the lower milk fat content in total solids content of experimental cheese is the result of higher participation of total nitrogen.

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