Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk
| Autor: | Golfo Moatsou, Sofia Lepesioti, Ekaterini Moschopoulou, Dionysia Lioliou, Evangelia Zoidou |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
Fat content chemistry.chemical_element whey protein denaturation Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article chemistry.chemical_compound 0404 agricultural biotechnology reduced-fat cheese sugars and organic acids Denaturation (biochemistry) lcsh:TP1-1185 Food science Lactose Quark-type cheese Moisture Chemistry 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Nitrogen cow cheese milk homogenization proteolysis indices Composition (visual arts) cheese milk heat treatment Citric acid Food Science Homogenization (biology) texture profile analysis |
| Zdroj: | Foods, Vol 10, Iss 184, p 184 (2021) Foods Volume 10 Issue 1 |
| ISSN: | 2304-8158 |
| Popis: | The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10.31% protein, and that of its reduced-fat counterparts was 73.08%, 10.39%, and 12.84%, respectively. The increase of heat treatment intensity increased moisture retention and improved the mean cheese protein-to-fat ratio from 0.92 to 1. Homogenization increased the moisture and protein retention in cheese, but the effect was less intense for milk treated at 90 ° C for 5 min. The extended denaturation of whey proteins resulted in harder, springier, and less cohesive cheese (p < 0.05). Treatment of milk at 90 ° C for 5 min resulted in higher residual lactose and citric acid and lower water-soluble nitrogen contents of cheese (p < 0.05) the latter was also true for homogenization (p < 0.05). Storage did not affect the composition and texture but decreased galactose and increased citric acid and soluble nitrogen fractions (p < 0.05). In conclusion, heat treatment conditions of milk that induced a considerable denaturation of &beta lactoglobulin and left a considerable amount of native &alpha lactalbumin was adequate for the manufacture of a &ldquo clean-label&rdquo Quark-type cheese, whereas homogenization was more effective for full-fat cheese. |
| Databáze: | OpenAIRE |
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