Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese
Autor: | Olga Kopsia, Konstantinos Koutsaris, Golfo Moatsou, Lambros Sakkas, Evangelia Zoidou, Katerina Thergiaki, Evangelia Choundala |
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Jazyk: | angličtina |
Rok vydání: | 2019 |
Předmět: |
Whey protein
Health (social science) animal structures microparticulated whey protein (MWP) high-pasteurized cheese milk Pasteurization NaCl/KCl brine Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article law.invention 0404 agricultural biotechnology fluids and secretions law reduced-fat cheese Scalding medicine Dry matter Cheesemaking lcsh:TP1-1185 Food science Sheep milk Chemistry digestive oral and skin physiology 0402 animal and dairy science food and beverages Ripening 04 agricultural and veterinary sciences medicine.disease 040401 food science 040201 dairy & animal science Salting out sheep milk cheese sodium reduction Food Science |
Zdroj: | Foods, Vol 8, Iss 6, p 204 (2019) Foods Volume 8 Issue 6 |
ISSN: | 2304-8158 |
Popis: | This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation of denatured whey proteins was carried out by: i. adding commercial microparticulated whey protein (MWP) in reduced-fat cheese milk (RFM), or ii. by &lsquo in situ&rsquo heat-induced partial denaturation of whey proteins of reduced-fat cheese milk (RFD). The implemented cheesemaking conditions included curd washing, moderate clotting, scalding temperatures, and ripening of cheeses packed in plastic bags under vacuum at 10 ° C. Full-fat cheeses (FF) were manufactured in parallel. Physicochemical composition, textural profile, and proteolysis were assessed throughout 60 days of ripening. The mean moisture, fat on dry matter (FDM), moisture on non-fat substances (MNFS), protein on dry matter (PDM), salt, and salt-in-moisture (S/M) content of the RF cheeses were 47.4%, 32.8%, 57.3%, 54.3%, 1.63%, and 3.36%, respectively pH &asymp 5.0, aw &asymp 0.977, Ca &asymp 1000 mg/100 g cheese. The MNFS of FF and RF cheeses were similar. Proteolysis indices were not affected by any of the treatments, and they were similar to the FF counterparts. The applied cheesemaking technology was adequate for the production of semi-hard reduced-fat and reduced-sodium cheeses. Ripening under packaging hindered moisture loss without impairing the evolution of proteolysis and textural parameters. The same holds true for salting in NaCl/KCl brine. The high pasteurization of cheese milk was more effective for the increase of moisture and MNFS than the addition of MWP, without exhibiting any adverse effects. |
Databáze: | OpenAIRE |
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