Abstract
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 β-lactoglobulin and left a considerable amount of native α-lactalbumin was adequate for the manufacture of a “clean-label” Quark-type cheese, whereas homogenization was more effective for full-fat cheese.
Highlights
IntroductionPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations
No significant effects of the interactions were observed, with the exception of residual α-lactalbumin (α-la), which was affected by the interaction of fat content and heat treatment
According to multifactor ANOVA, the effect of homogenization on the compositional parameters and residual whey proteins of cheese milk was limited to acidity, which can be assigned to the required additional time and treatments
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Spreadable cheese varieties with paste-like consistency such as Quark-type and. Cream cheese come mainly from combined acid-rennet curds, in which hydrated acid casein gel particles are dispersed in whey [1,2]. According to Codex Alimentarius [3], cheeses of the category “Cream cheese” are for the most part intended for direct consumption, can spread and mix readily with other foods, and contain at least 22% dry matter and. A brief literature outline of the effects and mechanisms observed in combined acid–rennet curd/cheese due to interventions on cheese milk such as fat reduction, heating, and homogenization, which are related to present study, is given below
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