Buffalo Milk Cheddar Research Articles

The Antithrombotic Potential of Bioactive Peptides Induced by Buffalo Milk Probiotic Cheddar Cheese

Cheddar cheese undergoes significant changes resulting in numerous microbiological and biochemical processes called glycolysis, lipolysis, and proteolysis, accountable for a unique texture, aroma, appearance, and taste. Specific bioactive peptides developed during these biochemical reactions impart health benefits. Addition of probiotics boots the development of bioactive peptides in foods. Objective: The current research investigated the therapeutic potential of water-soluble peptides (WSPs) extracts from buffalo milk probiotic Cheddar cheese regarding anti-thrombic facets. Methods: The appropriateness of Buffalo milk for Cheddar manufacturing was assessed by analysing its pH, acidity, fat, protein, and total solids content. Two batches of Cheddar cheese were produced, one having a mixture of Probiotic microorganisms and commercially available mesophilic cheese starter and the second containing only commercially available cheese starters. Both of the cheese batches were analysed for their physicochemical properties. Water-soluble extract of Cheddar cheese samples was analysed for anti-thrombic effects after two-month intervals during ripening. Results: Three concentrations of WSE of buffalo milk cheddar cheese were used to assess the antithrombotic effect during 60, 120, and 180 days of ripening at 4°C. Antithrombotic activity increased with the ripening period for both control and probiotic cheddar cheese samples Conclusion: A significantly increased effect of antithrombotic activity was observed by Probiotic adjunct on control cheddar cheese.

Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses

ABSTRACT Cheddar cheese is a source of a variety of biologically active peptides and free amino acids (FAAs), which contribute to the cheese aroma, flavors, and textures. The FAA liberation and angiotensin-converting enzyme inhibition potential of cheddar cheese made from cow and buffalo milk before and after in vitro digestion by gastric and duodenal enzymes with ripening were investigated. The cheese samples were stored under refrigeration condition (4°C) for ripening for 3, 6, and 9 months. The possible differences existing in the level of FAAs were explored before and after in vitro digestion of ripened cheddar cheese made from cow and buffalo milk. The lower level of angiotensin-converting enzyme inhibition value 62.4 ± 1.04% was observed in gastric digested cheese samples after 9 months of ripening, while the highest angiotensin-converting enzyme inhibition value 93.1 ± 1.29% was observed in duodenal digested cheese samples after 6 months of ripening. This study showed that before and after in vitro digestion, highest angiotensin-converting enzyme inhibitory potential of cheddar cheese was observed between 6 and 9 months of ripening. In 9-month ripened cheese, a significant increase in the contents of glutamic, glutamine, valine, leucine, and lysine was observed after duodenal digestion in case of both cow and buffalo milk Cheddar cheeses. The contents of valine, ornithine, and tryptophan were negligible before digestion and significantly increased afterward.

Effect of Probiotic Strains on Sensory Attributes of Buffalo Milk Cheddar Cheese

Probiotics are living micro-organisms which impart certain health benefits like anti-oxidant, anti-hypertensive, immune-modulatory, opioid, anti-inflammatory, anti-microbial and consumer related inherit nutrition with the utilization in recommended quantity. The study aimed to determine the effect of Lactobacillus acidophilus, Bifidobacterium bifidum and Lactobacillus helveticas and their adjuncts on sensory attributes of cheddar cheese. The cheddar cheese having commercially available mesophilic starter cultures and with probiotics strains were prepared and assessed for acetic acid production, proteolysis and descriptive sensory analysis. The probiotics adjuncts Lb. acidophilus + Bifidobacterium bifidum (La + Bb) and Lb. acidophilus + Bifidobacterium bifidum + Lb. helveticus (La + Bb + Lh) showed remarkable results in production of acetic acid 489.33 (ppm) and as compared to control respectively. Among probiotic strains, the probiotic strain Lactobacillus helveticas showed the highest water-soluble nitrogen as 28.50 (%) and free amino acid 5220 µg/g. non-significant effect was observed for overall acceptability for control and probiotic adjuncts. Higher rates of organic acids and proteolysis was observed in probiotic adjuncts as compared to control samples. The current study reveals that the addition of probiotics adjuncts to cheddar cheese does not affects its overall acceptability.

Sensory attributes of mineral fortified low fat buffalo milk Cheddar cheese

Buffalo milk was fortified with different sources of calcium (Ca) and phosphorous (P) to manufacture of cheddar cheese. It was fortified with calcium chloride (CaCl2) and trisodium phosphate (Na3PO4) at level of 10 (T1), 20 (T2) and 30 (T3) mM/ milk. All samples of cheddar cheese (0, 15 and 30 days) were analyzed for moisture, fat, mineral profile such as calcium, sodium, phosphorous and potassium, sensory analysis (hand firmness, chew down degree of breakdown and chew down smoothness). The fat content of Ca and P enriched cheeses exhibited significant differences due to treatments (23.87±0.63to 23.13±0.56%). No obvious significantly effects were observed in moisture fat, mineral profile, ash and organoleptic characteristics on cheddar cheeses during ripening. The salt fortified cheese showed significant effect of mineral with treatments; sodium (612.52±4.17 to 634.47±7.68 mg/100g), potassium (64.76±2.21 to 74.04±2.02mg/100g), calcium (831.58±4.55 to 874.45±2.62mg/100g). Additionally, hedonic response of developed cheeses was significantly affected due to treatments. Decisively, colloidal supramolecular structures of caseins in buffalo milk play a pivotal role in cheese making and other related organoleptic characteristics. Thus, buffalo milk casein along with calcium and phosphorus incorporation for the development of novel cheese formulation is a pragmatic approach in the field of dairy technology.

Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells.

ObjectiveThe aim of present study was to assess the anti-oxidant potential of water-soluble peptides (WSPs) extract derived from buffalo and cow milk Cheddar cheeses at different stages of ripening.MethodsThe antioxidant potential of WSPs extract was assessed through 2,2’-azinobis-3-ethylbenzothiazoline-6sulfonic acid (ABTS)-radical scavenging activity. In addition, impact of WSPs extract on cell viability and production of reactive oxygen species (ROS) in human colon adenocarcinoma Caco-2 (tert-butylhydroperoxide-induced) cell lines was also evaluated.ResultsThe ABTS-radical scavenging activity increased progressively with ripening period and dose-dependently in both cheeses. However, peptide extract from buffalo milk Cheddar cheese demonstrated relatively higher activity due to higher contents of water-soluble nitrogen. Intracellular ROS production in Caco-2 cells decreased significantly (p<0.05) till 150th day of cheese ripening and remained constant thereafter. Additionally, dose-dependent response of WSPs extract on antioxidant activity was noticed in the Caco-2 cell line.ConclusionOn the basis of current in vitro study, the Cheddar cheese WSPs extract can protect intestinal epithelium against oxidative stress due to their antioxidant activity.

Angiotensin‐converting enzyme‐inhibitory and antithrombotic activities of soluble peptide extracts from buffalo and cow milk Cheddar cheeses

The aim of the study was to evaluate potential role of a water‐soluble peptide (WSP) extracts derived from buffalo and cow milk Cheddar cheeses with special reference to their antihypertension and antithrombotic activities. The WSP fractions collected at different stages of ripening were tested to assess their degree of proteolysis, their peptides were profiled by RP‐HPLC and in vitro assays for potential bioactivity were conducted. The peptide peak development was observed with slight differences in peaks number, area and height. Both angiotensin‐converting enzyme‐inhibitory and antithrombotic activities increased progressively during ripening. In comparison, the highest activities were observed in peptide extracts obtained from buffalo milk Cheddar cheese, in a dose‐dependent fashion.

Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content

The adverse health effects of dietary sodium demand the production of cheese with reduced salt content. The study was aimed to assess the effect of reducing the level of sodium chloride on the texture, flavor, and sensory qualities of Cheddar cheese. Cheddar cheese was manufactured from buffalo milk standardized at 4% fat level by adding sodium chloride at 2.5, 2.0, 1.5, 1.0, and 0.5% (wt/wt of the curd obtained). Cheese samples were ripened at 6 to 8°C for 180 d and analyzed for chemical composition after 1 wk; for texture and proteolysis after 1, 60, 120, and 180 d; and for volatile flavor compounds and sensory quality after 180 d of ripening. Decreasing the salt level significantly reduced the salt-in-moisture and pH and increased the moisture-in-nonfat-substances and water activity. Cheese hardness, toughness, and crumbliness decreased but proteolysis increased considerably on reducing the sodium content and during cheese ripening. Lowering the salt levels appreciably enhanced the concentration of volatile compounds associated with flavor but negatively affected the sensory perception. We concluded that salt level in cheese can be successfully reduced to a great extent if proteolysis and development of off-flavors resulted by the growth of starter and nonstarter bacteria can be controlled.

Minerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow

The aim of the study was to compare the minerals and lactic acid profile of Cheddar cheese prepared from cow and buffalo milk. Milks standardized at 4% fat level were used to prepare Cheddar cheese. The cheese was prepared and stored for 120 days ripening at 4°C. Chemical composition and minerals contents were determined at one month intervals during ripening. Lactic acid concentration was estimated after 2 and 4 months of ripening. The results revealed that cheese from buffalo milk had significantly higher level of fat, protein, ash, lactose and lactic acid contents as compared to that prepared from cow milk. Sodium, calcium and potassium contents were also considerably higher in the cheese prepared from buffalo milk. During ripening, significant decrease in lactose and pH value, while increase in acidity and lactic acid contents was observed. However, ripening did not influence the minerals profile of the cheese. It was accomplished that buffalo milk Cheddar cheese is nutritionally superior to cow milk cheese.

Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures

The objective of the study was to compare the sensory profile of Cheddar cheese prepared from cow and buffalo milk using indigenous and commercial cultures. Commercially available and locally isolated, indigenous starter cultures were used to prepare cow and buffalo milk Cheddar cheese. The cheese was ripened at 4 and 12°C and analyzed for descriptive sensory profile by a panel of 10 assessors after 60 and 120d of ripening. On evaluation, the mean scores for odor, flavor, and texture attributes obtained for buffalo milk cheese were significantly higher than those obtained for cow milk cheese. For most of the traits, cheese samples prepared from indigenous cultures and ripened at higher temperature received higher descriptive scores compared with those of commercial cultures and ripened at lower degrees. Milk sources highly significantly affected the “creamy” and “sour” traits of odor; the “creamy,” “smoky,” and “soapy” flavors; and all the texture attributes except “maturity.” Starter cultures considerably influenced the production of “acidic,” “bitter,” “sweet,” and “sour” characteristics. The use of elevated ripening temperature showed noticeable effect on all the characteristics except the “creamy” odor and flavor. Principal component analysis and hierarchical cluster analysis also showed that milk sources, starter cultures, and ripening temperatures significantly influenced the sensory characteristics.

ORGANIC ACID CONTENTS OF BUFFALO MILK CHEDDAR CHEESE AS INFLUENCED BY ACCELERATED RIPENING AND SODIUM SALT

ABSTRACT The effect of sodium chloride on the production of organic acids during ripening of buffalo milk Cheddar cheese at elevated temperature was evaluated. Buffalo milk Cheddar cheese was produced by adding sodium chloride at the rate of 0, 1 and 2% and stored for ripening at 4C and 12C for 120 days. The cheese was evaluated for organic acids i.e., lactic, acetic, citric, pyruvic, formic, butyric and maleic and mineral contents, including sodium, calcium and potassium at 60 and 120 days of ripening. The results showed that elevated ripening temperature accelerated the production of all organic acids and significantly increased their concentrations. However, during ripening, no effect on minerals profile was observed. High level of salt decreased the production of organic acids during ripening irrespective of ripening temperatures. Hence, it was concluded that elevated ripening temperature and enhanced sodium concentrations showed considerable effect on organic acids production. PRACTICAL APPLICATIONS Worldwide, Cheddar cheese is produced from cow's milk, but buffalo milk ranks at the top in Pakistan's milk production and, being nutritionally rich, is more suitable for cheese. Moreover, cheese ripening is a lengthy process and attempts to shorten the ripening time using a range of systems have had varying degrees of success. Organic acids are the major products of glycolysis during ripening and play an integral role in cheese quality. The addition of salt affects the cheese ripening and hence influences the production of organic acids. The project was designed with greater significance to determine the effect of sodium chloride on production of organic acids during accelerated ripening of buffalo milk Cheddar cheese. Practically, the project concluded that the optimal quantity of salt addition should be 1% in cheese manufacturing and recommended the ripening at 12C for 120 days in buffalo milk Cheddar cheese for better compositional profile.

Isolation and Characterrization of Caseinophosphopeptides from cow and buffalo milk Cheddar Cheese

Isolation and Characterrization of Caseinophosphopeptides from cow and buffalo milk Cheddar Cheese

Nutritional Comparison of Cow and Buffalo Milk Cheddar Cheese

Cheddar cheese was manufactured from cow and buffalo milk using commercially available starter cultures (Lactococcus lactis ssp. Cremoris and Lactococcus lactis ssp. Lactis). Cheese was analyzed for proximate composition, pH, acidity, lactose and mineral contents and sensory perception (flavor, aroma and texture) after 2 and 4 months of ripening. All the chemical composition was significantly influenced by cow and buffalo milk. Buffalo milk cheese was found considerably superior in nutritional profile. Lactose content and pH decreased and acidity increased significantly during ripening of 120 days. On sensory evaluation, buffalo milk cheese was ranked appreciably higher for all the sensory parameters as compared to that of cow milk.

Permeation behaviour of buffalo milk Cheddar cheese whey during ultrafiltration

The permeation behaviour of buffalo-milk Cheddar cheese whey during ultrafiltration was studied. Buffalo-milk Cheddar cheese whey was adjusted to various pH levels ranging from 3.0 to 7.2 and ultrafiltration was carried out at 50° C to a level of 95% volume reduction by maintaining 1.75 and 0.50 bar inlet and outlet pressures, respectively. It was observed that the retentate had a minimum ash content of 3.17 % on a dry matter basis at pH 3.0 as against 6.23% when ultrafiltered at pH 7.2. As the pH was decreased from 7.2 to 3.0, the ash content of the retentate was drastically reduced. The calcium and phosphorus content of the retentate also varied significantly with change in pH, being minimal at pH 3.0 and increasing significantly with increase in pH of the whey. The yield of protein and lactose in the final retentate also varied with the pH of the whey. The permeate had a total solids content ranging from 5.65 to 5.78%. The maximal ash content of 0.59% was observed in the permeate when ultrafiltered at pH 3.0. As the whey pH increased, the ash content in the permeate decreased significantly. The total protein content of the permeate ranged from 0.18 to 0.23%. Most of the protein was observed to be non-protein nitrogen. Polyacrylamide gel electrophoresis showed the presence ofα-lactalbumin and traces ofβ-lactoglobulin in the permeate. The lactose content of the permeate ranged from 4.98 to 5.02%. The results indicate that the final composition of whey protein concentrate can be altered by monitoring the volume reduction as well as by adjusting the whey pH before ultrafiltration.

Effect of Setting Time of Milk on Biochemical and Sensory Characteristics of Buffalo Milk Cheddar Cheese

Effect of Setting Time of Milk on Biochemical and Sensory Characteristics of Buffalo Milk Cheddar Cheese

Suitable Blend Formulations of Buffalo Milk Cheddar Cheese and Fresh Curd for Processed Cheese and Cheese Spread

Suitable Blend Formulations of Buffalo Milk Cheddar Cheese and Fresh Curd for Processed Cheese and Cheese Spread

Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes

Buffalo milk Cheddar cheese samples of different ages were analysed for compositional attributes (CA), ripening indices (RI) and Instron Textural Profile (ITP). All samples were compositionally alike, except for pH and salt-in-moisture (SM) contents. RI showed significant variations. CA and RI showed highly significant correlations within themselves and with each other, except for moisture with pH, SM with moisture, MNFS, Fat and FDM and Fat with MNFS. The ITPs of cheeses showed significant variations and had highly significant intercorrelations indicating their interdependence. CA (except moisture and MNFS) and RI showed a highly significant correlationship with ITPs. Moisture content showed a highly significant correlationship with all ITPs, except cohesiveness and springiness, where it was significant. MNFS content showed significant correlations only with hardness and brittleness. Stepwise regression analysis revealed that MI was the most predominant factor influencing cheese texture, followed by pH, SM, FDM and TVFA. Knowing Ca and RI, the textural properties of cheeses can be forecast through mathematical equations. Similarly the age of cheese can also be predicted if RI and/or textural properties are known.