Cheese Analogues Research Articles

Processed Cheese: Basics and Possibility for the Development of Healthier Products

Processed cheese gains continuous popularity due to its diverse composition and wide applications. The diversity of ingredients used for its formulation permits the production of a wide variety of cheeses with different flavours, textures and functions. Presently, more attention has been paid to processed cheese as a promising food vehicle able to deliver specific nutrients into human body. This review focuses on the following topics: market development, main ingredients of processed cheese (mainly natural cheeses, milk protein and emulsifying salts), processed cheese analogue(classification, formulation and important protein and fat substitutes) and previous attempts for production of healthier processed cheese.

Influence of the sunflower oil content, cooking temperature and cooking time on the physical and sensory properties of spreadable cheese analogues based on UF white‐brined cheese

In this study, a cheese analogue was produced based on UF white‐brined cheese by replacing the dairy fat with sunflower oil and cooking at different temperatures and times. Hardness, adhesiveness, meltability and oiling‐off were used to evaluate the suitability of the final product. Partial replacement of dairy cream with sunflower oil led to an increase in the adhesiveness, oiling‐off and spreadability while decreasing the hardness of the cheese. Optimum operating conditions were found to be 85 °C for the cooking temperature, 14.12 min for the cooking time and 27.14% w/w for the sunflower oil content.

Modelling the combined effect of salt, sorbic acid and nisin on the probability of growth of Clostridium sporogenes in high moisture processed cheese analogue

This study focused on the application of hurdle technology to inhibit the growth of Clostridium sporogenes in high moisture, low salt, ambient shelf-stable processed cheese analogue (PCA). The effectiveness of various combinations of salt, potassium sorbate and nisin in inhibiting C. sporogenes growth was quantified using logistic regression to produce probability-of-growth models. The results of this study demonstrate that it is feasible to produce a high moisture and low salt PCA, if sufficient concentrations of potassium sorbate and nisin are added to the product. Any change in the concentration of one of the selected preservatives must be compensated for by changes in concentrations of the other two preservatives. The models developed enable the level of probability to be set to provide a required level of stringency. The models tend to be fail-safe as they were developed using an inoculum size larger than the expected contamination in processed cheese.

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

The objective of this study was to investigate the influence of pH on texture, rheological properties and meltability of processed cheese analogues obtained using acid casein (AC) at 11, 12 or 13 % concentration or using 10 % AC with 1, 2 or 3 % acetylated distarch adipate (ADA) or hydroxypropyl distarch phosphate (HDP). Hardness, adhesiveness, cohesiveness and viscosity increased with protein or starch concentration. The increase in complex viscosity (η*) was greater for samples contained ADA than HDP. In general, starch-containing cheese analogues exhibited more viscous properties (tan δ > 1) in higher pH values (6.0–7.0) and more elastic properties (tan δ < 1) in lower pH values (4.5–5.5). All processed cheese analogues obtained at pH 5.0–7.0 presented good melting characteristics. These various characteristics analysed in the present study may ensure the valuable information for obtaining cheeses with proper textural/rheological properties and meltability.

Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage.

Microbial quality of low-salt processed cheeses supplemented with Bacillus coagulans spores (10(7)-10(8)CFU/g) relying on their physicochemical characteristics during 60day-cold storage was evaluated. A reduction in moisture content, water activity and pH value and a significant enhancement in proteolytic index of control and probiotic samples were obtained by prolonging storage time. Survival rate of the probiotic cells significantly decreased up to day 30, while total count of the viable cells increased by increasing storage time. A 20 and 67% increase in total counts of coliforms and mold-yeast of the control sample were respectively observed after 60days of cold storage. A considerable decrease in the total counts of coliforms and mold-yeast was also found in the processed cheeses containing probiotic supplement. According to the macroscopic and sensory assessment, off-odors and off-flavors in the control sample were diagnosed after day 1 of cold-storage. Noticeably, the resistance to spoilage was more prominent in samples containing the probiotic cells.

Effect of temperature, pH, and water activity on Mucor spp. growth on synthetic medium, cheese analog and cheese

The Mucor genus includes a large number of ubiquitous fungal species. In the dairy environment, some of them play a technological role providing typical organoleptic qualities to some cheeses while others can cause spoilage. In this study, we compared the effect of relevant abiotic factors for cheese production on the growth of six strains representative of dairy technological and contaminant species as well as of a non cheese related strain (plant endophyte). Growth kinetics were determined for each strain in function of temperature, water activity and pH on synthetic Potato Dextrose Agar (PDA), and secondary models were fitted to calculate the corresponding specific cardinal values. Using these values and growth kinetics acquired at 15°C on cheese agar medium (CA) along with three different cheese types, optimal growth rates (μopt) were estimated and consequently used to establish a predictive model. Contrarily to contaminant strains, technological strains showed higher μopt on cheese matrices than on PDA. Interestingly, lag times of the endophyte strain were strongly extended on cheese related matrices. This study offers a relevant predictive model of growth that may be used for better cheese production control but also raises the question of adaptation of some Mucor strains to the cheese.

Quality characteristics of fermented cheese analogs produced using roasted soy flour and different fermentation times with rice straw

To improve the nutritional and physiological functionality of cheese analogs, fermented cheese analogs treated with Flavourzyme® were developed and the effects of roasting soy flour and fermentation time (1, 2, and 3 days) with rice straw on their quality characteristics, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), isoflavone content, and antioxidant activity were examined. Heat coagulation was the highest for the unroasted and roasted soy flour groups fermented for 1 day, with the unroasted group having higher values than the roasted group, regardless of fermentation time. The daidzein and genistein contents were the highest in the soy flour and roasted soy flour groups fermented for 2 days and 1 day, respectively. The antioxidant activity and heat extension were the highest for the soy flour group and roasted soy flour group fermented for 1 day, respectively. In the SDS-PAGE patterns, protein subunits of P26 in roasted soy flour groups were consistently decomposed by increasing the fermentation time. The yield and pH in both groups decreased as fermentation time increased. The adhesiveness of the soy flour group was highly increased by fermentation, and the cohesiveness, springiness, and appearance of the roasted soy flour group were improved by fermentation. The optimum fermentation time for the fermented cheese analogs was 1 day, as higher yields, heat coagulation, heat extension, lightness, dE, cohesiveness, and springiness were obtained. Between the two groups fermented for 1 day, the soy flour group showed better heat coagulation, genistein content, antioxidant activity, cohesiveness, springiness, and adhesiveness; however, the roasted soy flour group showed better yield and heat extension.

Effect of Synergized Filler as Protein Base Substitution and Replacer on Technological Properties of Low-Fat Spreadable Processed Cheese Analogue

Milk protein concentrate in Low Fat Spreadable processed cheese analogue replaced and substituted with synergized filler branded as ldquo Gervizol rdquo which containing soy proteins soy fibers maltodextrine and modified starch Cheese trails which substitute milk protein concentrate with control T T and T from synergized filler were prepared All treatments were analyzed toward microbial physicochemical sensorial and textural characteristics during six months of storage The obtained chemical results revealed that all treatments pH values were higher than control in the beginning and end of storage Moisture contents were higher than control in the beginning and end of storage On the other hand treatment retained highest moisture contents comparing with rest of treatments All treatments fat salt and protein were slightly increased in end of storage compared with fresh cheese Microbiologically total counts were generally low Molds and yeasts coliforms and anaerobic spore formers were not detected during storage Trail treatments adhesiveness indicates lowering values g sec comparing with control treatment in the beginning and end of storage period The linear increase of the synergist replacer used content had effect on decrease of chewiness The synergized replacer used decreased the cohesiveness during storage period for treatment and While treatment was similar with control which is increased during storage period Also gumminess and hardness values were decreased for all treatments including control Treatment retained highest resilience at end of storage period Treatments springiness decreased due to the increase in the synergist substitute and replacer used Sensory evaluation showed that T had significantly higher flavor spreadability and color Cost saving of treatments were and for T T and T respectively

The quality of processed cheeses and cheese analogues the same brand domestic and foreign production

Processed cheeses belong to Slovakia favorite dairy products. Processed cheeses are made from natural cheeses. In recent years the trend is to replace natural cheeses with other raw materials of non-dairy nature. The composition of the processed cheese analogues is not in many countries defined by legislation. The objective of this study was to determine and compare chemical properties (fat, dry matter, fat in dry matter, NaCl) two samples of processed cheeses (C, D - Veselá krava) and two samples cheese analogues (A, B - Kiri) the same brand domestic and foreign production. The evaluated was taste of processed cheeses and cheese analogues, too. Chemical analysis and sensory analysis were repeated four times. The results of chemical analysis shows that all rated samples processed cheeses made on Slovakia fulfilled demands declared (dry matter and fat in dry matter) as producers provided on the label. The most commonly fluctuate content of NaCl from 1 to 1.24 g.100g-1. The higher coefficient of variation in the determination of NaCl (3.88%) was found in processed cheeses made in France. Processed cheese and cheese analogues made in France had not specified parameters for dry matter and fat in dry matter on the label. For production cheese analogues Kiri made in Slovakia was used different raw material than Kiri made in France. The taste of products was determined by descriptors - salty, slightly sweet, milky, buttery-creamy, fatty, sour, bitter, and unknown. The interesting that Kiri made in Slovakia had stronger milky and buttery-creamy taste than cheese analogue Kiri made in France. Significant differences were found in the slighty sweet taste of processed cheeses, the most points won processed cheese Veselá krava made in Slovakia.

Influence of Rennet Casein Levels on the Chemical, Baking and Sensory Quality of Mozzarella Cheese Analogue

An attempt was made to evaluate the effect of varying rennet casein levels (22.0, 24.5 and 27.0% w/w in the formulation) on the quality of Mozzarella cheese analogue (MCA) utilizing dairy fat (plastic cream). The formulation comprised of 25% plastic cream (72% fat), 3% tri-sodium citrate, 2% maltodextrin, 0.55% lactic acid, 1% NaCl, 1% cheese bud flavoring, and rest water; rennet casein was varied at three levels. Increasing the rate of addition of casein had a significant influence on the composition, baking qualities and sensory quality of MCA judged as a topping on pizza pie. Use of rennet casein at 24.5% in the formulation of MCA was found to be advantageous in terms of sensory quality, stretch, melt and fat leakage characteristics. The MCA obtained using 24.5% rennet casein conformed to the Food Safety and Standards Act (FSSA) requirements for ‘Pizza cheese’ in India and had all the requisite baking characteristics required as a pizza topping. It is recommended to use 24.5% of rennet casein in the formulation of MCA to obtain a product that is suitable for baking applications.

Analysis of the isoflavone content, antioxidant activity, and SDS-PAGE of cheese analogs produced with different proteolysis and soymilk residue contents

We investigated the heat coagulation, SDS-PAGE, isoflavone content, and hydrogen-donating activity of cheese analogs produced with different hydrolysis time (0.3 % Flavourzyme® for 0, 20, 25, and 30 min) and soymilk residue contents (0, 7, 14, and 21 %) to improve the protein functionality and to use the by-product of soymilk. SDS gel electrophoresis of samples treated with Flavourzyme confirmed that the Flavourzyme treatments not only decreased the molecular weight of the proteins but also removed lipoxygenase, which results in the beany flavor of soy cheese, and Kunitz inhibitor (KTI), the antinutritional factor. The results of SDS-PAGE in the soy flour group and the roasted soy flour group treated with Flavourzyme® for 25 min and the determined soy milk residue contents indicated the recovery of some fractions (50, 32, and 18 kDa) of 7S and 11S globulin. The heat coagulation ratio increased as the amount of added soymilk residue was increased up to 14 % (p < 0.001). The glycoside (daidzin and genistin) and total isoflavone content increased in both the soy flour group and the roasted soy flour group as the amount of added soymilk residue was increased, but the contents of non-glycosidic compounds and the anti-oxidative activity were the highest in soy flour samples to which 7 % soymilk residue was added(p < 0.001). The variation in the anti-oxidative activity was similar to the variation in the contents of non-glycosidic compounds.

Evaluation of Some Chemical and Sensory Properties of Processed Cheese Analogue with Selected Vegetable Oils

Cheese analogues are cheese-like products with varied compositions and functional properties which produced by partial or whole replacement of milk components, in particular milk fat, by non milk-based components. The purpose of this research was to evaluate the effect of replacement of milk fat in processed cheese with different formulations from olive, corn and sesame oils on some chemical and sensory properties. The results indicated that the peroxide values were not affected by the replacement of milk fat with vegetable oils significantly (P <0.05), while the free fatty acid content was slightly but significantly affected. These two values were significant (P <0.05) increased during the three months of storage. The cholesterol contents in the cheese samples with olive, sesame and corn oils were 86.9, 84%, and 83.1%, respectively lower than those of the whole milk cheese sample. The replacement of milk fat with vegetable oils did not affect the appearance, color and tenderness of the processed cheese samples. The replacement of milk fat with vegetable oil significantly (P <0.05) affected the flavor of the cheese analogue samples.

Efecto de la Adición de dos Tipos de Almidones en las Propiedades Texturales de Queso Análogo

Se estudió el efecto que tienen dos tipos de almidón modificado, maíz ceroso y papa, en las propiedades texturales de un queso análogo con fibra prebiótica soluble. Se elaboraron quesos semiblandos, con humedad de 48%, reemplazando el 10% de proteína por los almidones modificados, dando lugar a tres tratamientos: Formulación control (FC), formulación maíz ceroso (FMC) y formulación papa (FP). Se observó que la adición de los almidones afecta significativamente (P&lt;0,05) la dureza, la adhesividad, la gomosidad, la elasticidad y la masticabilidad del producto.

The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers

The objective of this study was to examine the effect of inulin as a fat replacer on selected physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers. Meltability generally decreased, whereas textural properties such as hardness, adhesiveness, viscosity and density increased with increasing protein concentrations. In general, partial replacement of milk fat with inulin increased meltability, density, cohesiveness and viscosity (the latter only for 1% inulin), but it decreased sample hardness and adhesiveness. At the first stage of heating, the values of storage and loss moduli decreased with an increase in temperature, but increased at >41 °C in cheese analogues, in particular in products with lower milk fat levels and higher inulin content. All of the tested samples exhibited good melting properties. The addition of inulin to cheese samples did not influence their water activity, but altered their color. Confocal microscopy revealed that the highest hardness values could be attributed to more intense distribution of fat droplets in the sample with the highest fat content. Our results suggest that milk fat in processed cheese analogues can be partially replaced with inulin to improve the functional properties of the final product.

Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue

Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously labeled analogue, artificial, extruded, synthetic and/or filled. Processed cheese can be formulated using different types of cheese with different degree of maturation, flavorings, emulsifying, salts, and/or several ingredients of non-dairy components. Non-dairy ingredients have been used in processed cheese for many dietary and economic reasons. In this study, lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA). Matured Ras cheese (3 months old) was manufactured using fresh cow milk. Soft cheese curd was manufactured using fresh buffalo skim milk. Emulsifying salts S9s and Unsalted butter were used. Lupine termis paste was prepared by soaking the seeds in tap water for week with changing the water daily, and then boiled in water for 2 hrs, cooled and peeled. The peeled seeds were minced, blended to get very fine paste and kept frozen until used. Lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA). The obtained PCA were analysed when fresh and during storage up to 3 months at 5±2°C for chemical composition, physical and sensory properties. The histopathological effect of lupines on alloxan diabetic albino rats and nutritional parameters were also investigated. Incorporation of lupine paste in PCA increased the ash and protein contents while meltability and penetration values of resultant products were decreased. Adding lupine in PSA formula had relatively increased the oil index and firmness of products. Feeding rats a balanced diet containing processed cheese enriched with lupine showed marked improvements in islets structure and lowered blood glucose compared to rats fed on basil diet (negative group). Springiness was greatly reduced with increasing the added ratio of lupine in the formula of cheese. All processed cheese produced were sensory acceptable but an overall acceptability was lowered by incorporating lupine in PCA formula. Body and texture score of PCA was the mostly affected by increasing lupine ratio in formula without significant difference up to 50% substitution of cheese base.

Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins

The objective of this work was to examine the texture, viscosity, rheological properties and meltability of processed cheese analogues prepared using only acid casein (AC) or rennet casein (RC) at 11, 12 or 13% concentration, or using 10% AC or RC plus 1, 2 or 3% whey protein concentrate 80 or isolate. Hardness, adhesiveness and viscosity generally increased while meltability decreased with protein concentration. RC samples were harder but less cohesive than AC samples, and adding whey proteins to RC samples caused greater adhesiveness compared with AC samples. The temperature of decreasing loss tangent and the transition temperature differed between AC and RC samples. All AC samples but only 11% RC samples exhibited good meltability. These distinct properties observed in the current study may provide an approach to control textural/rheological properties and meltability by using the appropriate casein and whey preparations at the proper concentration.

Effect of emulsifying salts containing potassium on the melting properties of block-type dairy cheese analogue

Substituting sodium with potassium in emulsifying salts of pasteurized block-type dairy cheese analogues was investigated. Rennet casein and butter were used as protein and fat sources for the manufacture of a product with 51% dry matter and 50% fat in dry matter. Different emulsifying salt blends contained sodium or potassium citrate and sodium polyphosphate. The cheese analogues were tested for their melting properties by oscillation rheometry and by empirical tests for meltability and fat release after 2 days, 4 and 12 weeks of cold storage. A recipe containing about 60% less sodium and a typical standard recipe without potassium showed very similar results during 4 weeks of cold storage.

Production of Functional Spreadable Processed Cheese Analogue Supplemented with Chickpea

Production of Functional Spreadable Processed Cheese Analogue Supplemented with Chickpea

Effect of β-lactoglobulin A and B whey protein variants on cheese yield potential of a model milk system

Cheese yield mainly depends on the amount and proportion of milk constituents; however, genetic variants of the proteins present in milk may also have an important effect. The objective of this research was to study the effect of the variants A and B of β-lactoglobulin (LG) on cheese yield using a model system consisting of skim milk powder fortified with different levels of a mixture containing α-lactalbumin and β-LG genetic variants (A, B, or A-B) in a 1:2 ratio. Fortified milk samples were subjected to pasteurization at 65°C for 30min. Miniature cheeses were made by acidifying (pH=5.9) fortified milk and incubating with rennet for 1h at 32°C. The clot formed was cut, centrifuged at 2,600×g for 30min at 20°C and drained for determining cheese yield. Cheese-yielding capacity was expressed as actual yield (grams of cheese curd per 100g of milk) and dry weight yield (grams of dried cheese curd per 100g of milk). Free-zone capillary electrophoresis was used for determining β-LG A or B recovery in the curd during rennet-induced coagulation. The presence of β-LG variant B resulted in a significantly higher actual and dried weight cheese yield than when A or A-B were present at levels ≤0.675% of whey protein (WP) addition. Results of free-zone capillary electrophoresis allowed us to infer that β-LG B associates with the casein micelles during renneting, as shown by an increase in the recovery of this variant in the curd when β-LG B was added up to a maximum at 0.45% (equivalent to 0.675% WP). In general, actual or dried weight cheese yield increased as WP addition was increased from 0.225 to 0.675%. However, when WP addition ranged from 0.675 to 0.90%, a drastic drop in cheese yield was observed. This behavior may be because an increase in the aggregation of casein micelles with a concomitant inclusion of whey protein in the gel occurs at low levels of WP addition, whereas once the association of WP with the casein micelles reach a saturation point at addition levels higher than 0.675%, rearrangements of the gel network result in larger whey expulsion and syneresis. This knowledge is expected to be useful to maximize cheese yield and optimize processing conditions during cheese and cheese analogs manufacturing.

The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

The aim of this work was to observe the influence of different hydrocolloids on changes in the rheological properties of processed cheese and their analogues within the process of cooling depending on the type of the fat used (butter, coconut fat and palm oil). κ‐carrageenan, ι‐carrageenan, λ‐carrageenan, arabic gum and locust bean gum were used at a concentration of 1.0% w/w. With the decreasing temperature during the cooling period, an increase in the complex modulus (G*) was observed in all samples tested. Within the cooling period, the sample with the addition of κ‐carrageenan showed both the most significant increase in G* in comparison with the control and the highest values of hardness after a 7‐day storage period regardless of the type of the fat used. The samples with coconut fat were assessed as the hardest. On the other hand, the samples with palm oil showed the lowest hardness (with the same hydrocolloid used). In the gelling hydrocolloids (κ‐ and ι‐carrageenan), only small changes in temperature of coil‐to‐helix transition were observed (in range of 2–7 °C) as a result of the addition of different types of fat.