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Abstract
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
Highlights
White cheese in brine is widely consumed in southeastern European countries
TCA-SN: trichloroacetic acid-soluble nitrogen; TP/Dry matter content (DM): total protein in dry matter; WSN: water-soluble nitrogen per total protein, phosphotungstic acid-soluble nitrogen (PTA-SN): nitrogen soluble in a 5% phosphotungistic acid per total nitrogen, TCA: nitrogen soluble in a 12% trichloracetic acid per total protein, TP: total protein in DM, FDM: fat in dry matter, Trolox equivalent antioxidant capacity (TEAC)-WSN: total antioxidant capacity of water-soluble fraction, TEAC-water-insoluble fractions (WINF): total antioxidant capacity of water-insoluble fraction. The results of this investigation clearly showed that the chymosin pretreatment of milk with subsequent overheating could be a useful method for the production of white-brined cheeses from both cow’s and goat milk
This type of cheese is characterized by a high content of denatured whey proteins, a low level of soluble nitrogen fractions, and improved antioxidant properties of both water-soluble and water-insoluble protein fractions
Summary
White cheese in brine is widely consumed in southeastern European countries. A specific aspect of this type of cheese is that maturation occurs in salt brine, usually for one or two months [1]. White-brined cheese production uses a mild heat treatment. In the past 20 years, a higher thermal treatment of milk (above 70 ◦ C) has been recognized as a method for improving the yield and nutritive characteristics of cheeses through the formation of so-called micellar whey protein-casein (WP-CN) complexes and their incorporation into the gel matrix. Their composition, degree of formation, and incorporation are influenced by several factors including the type of milk, characteristics (composition, pH), pretreatment, and heating conditions
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