Cheese Spread Research Articles

Microbial characteristics of Pecorino processed cheese spreads

This study was designed to compare the microbiological quality of Pecorino processed cheese spreads manufactured in a mechanized factory and in small artisanal dairies. The 118 factory- made spreads analyzed were characterized by generally low microbial counts (lower than 103 cfu-g), while the 98 artisanal products showed a high variability in microbiological quality, with total aer- obic mesophilic counts often exceeding 105 cfu·g-1• From a qualitative point of view, coliforms, S. aureus and Gram negative psychrotrophs were isolated only in artisanal samples. Spore-forming bacteria, yeasts and moulds were isolated from both types of products but they were observed in higher percentages and with higher values in artisanal ones. The results of our study seem to confirm that the application of a well-standardized and mechanized procedure, which minimizes the manual handling of the product, combined with proper hygiene practices during manufacturing helps to reduce the risk of developing food safety and/or spoilage problems in this kind of dairy products. © Inra/Elsevier, Paris. Pecorino processed cheese spreads / microbial characteristic / organoleptic characteristic

COLOR MEASUREMENT AS PREDICTOR OF CONSUMER RATINGS OF MILITARY RATION ITEMS

ABSTRACTInstrumental color measurements were investigated as a method of assessing ration quality after long term storage. Six items were stored at five temperatures from 4 to 60C and withdrawn after 7, 31, 91, 182, 365, 730 and 1095 days. They were assessed for color (CIELAB L*a*b* values, hue angle and chroma), consumer acceptance, and attribute ratings. Color variables varied consistently for only applesauce and cheese spread. L* values were investigated to measure acceptability. Consumer acceptance ratings were divided into two equal sets. The first was used to determine the relationship between the mean score and L* value, then to predict acceptability. Predictions were compared to the second set of scores and type 1 and 2 error rates determined. Although error rates were high by usual statistical standards, they were equal to or lower (although not significantly different) than those based on the mean consumer acceptance score.

Comparison of the sensory profiles of regular and reduced‐fat commercial processed cheese spreads

The sensory character of 16 samples of commercial, processed cheese spread has been characterized. Samples were selected to provide information on variations both between brands and, for products differing in fat content, within brands. Products were rated for eight flavour attributes and six textural attributes by a panel of 13 professional assessors. Significant differences in both the flavour and the texture of the spreads were associated with brand. No systematic differences were found between the flavour attributes and the fat content of the spread. However, differences were revealed between spreads – classified on the basis of fat content as regular, light and ultra light – in the sensory dimensions associated with texture and mouth feel. Nevertheless, within some brands the effect of reducing fat content was minimal. This result was probably achieved by other changes in product formulation.

Long-Chain Polyphosphates Inhibit Growth of Clostridium tyrobutyricum in Processed Cheese Spreads

The effect of novel food-grade long-chain polyphosphate formulations (JOHA HBS sodium polyphosphate glassy, 69 ± 1% P2O5, and two similar salts (HBS-1 and HBS-9) on the growth of Clostridium tyrobutyricum ATCC 25755 in liquid culture and in pasteurized, processed cheese spreads was evaluated. In broth, 0.1 % polyphosphate was sufficient to inhibit vegetative growth of the organism. In addition, a panel of 21 other gram-positive and 11 gram-negative bacteria were tested for their sensitivity against the polyphosphates. Whereas 17 of the gram-positives could be inhibited by 0.05 to 0.3% polyphosphate, none of the tested gram-negatives were affected. Two different cheese spread formulations (cheese blend A: 55% moisture, 47.2% fat in dry matter; cheese blend B: 55% moisture, 57% fat in dry matter) were fortified with 0.1 % to 1.0% polyphosphates, inoculated with 5 × 105 (cheese blend A) or 2.5 × 106 (cheese blend B) C. tyrobutyricum spores per gram, and incubated at 35°C for up to 7 weeks. Determination of viable cell counts was carried out at days 1, 9, 19, and 49 (cheese blend A) and 8, 16, 27, 35, and 50 (cheese blend B). While 0.1 % polyphosphate had little effect, higher concentrations were increasingly inhibitory to growth from a spore inoculum, to cell multiplication, and to gas formation. With 0.5% polyphosphate, onset of growth was delayed for about 3 weeks in cheese blend A, while this concentration was able to inhibit the organism in cheese blend B. In view of the experimental parameters selected (high initial contamination level; intrinsic and extrinsic parameters optimized for growth of clostridia), 0.5% polyphosphate may be sufficient to control C. tyrobutyricum growth under “normal” conditions, where initial spore counts are rather low, and storage temperatures are usually at or below 20°C. Moreover, clostridia were completely inhibited by 1.0% polyphosphate, which clearly indicated the usefulness of these polyphosphates for prevention of butyric blowing in pasteurized processed cheese spreads.

Development of Monoclonal Antibodies to the Lantibiotic Nisin A

Monoclonal antibodies were prepared against nisin A (nisA), an antimicrobial peptide that is used as a food preservative and is produced by strains of Lactococcus lactis subsp. lactis. NisA antibodies were secreted by hybridomas derived from mice immunized with a nisA−keyhole limpet hemocyanin conjugate. Competitive direct enzyme-linked immunoabsorbent assays (CD-ELISA) were devised whereby free nisA and nisA−horseradish peroxidase competed for antibody binding. The detection limit for nisA in this assay was 10 ng/mL. Antibodies also cross-reacted with nisin Z (nisZ). Mean concentrations of nisA and nisZ required to inhibit 50% antibody binding for the selected clones were 1180 and 3750 ng/mL, respectively. When the nisA CD-ELISA performance was assessed in spiked (250, 1250, and 5000 ng/g) spread cheese, the average recovery was 116.5%, with mean intra- and interassay coefficients of variation of 13.3 and 14.1%, respectively. Keywords: Nisin A; monoclonal antibodies; ELISA; lantibiotics; bacteriocins

Quality of processed cheese spread made using ultrafiltered retentates treated with some ripening agents

A study was made on the use of rapidly ripened ultrafiltered retentates in the manufacture of processed cheese spread. An initial study was made to evaluate the effectiveness of some ripening agents in accelerating flavour development in the retentates. The results showed that good-quality flavour could be obtained by using a combination of 0.05% sodium dodecylsulphate (SDS) and 0.005% of a commercial lipase preparation after incubation at 32 ° C for 5 days. Mature Ras cheese used for the manufacture of processed cheese spread was replaced by SDS-lipase-treated retentates at levels of 0, 20, 40, 60, 80 or 100%. The resultant cheese spreads were stored for 3 months at refrigerator (5–8 °C) or room temperature (20–25 °C). The results indicated that increasing the level of replacement of mature cheese by a ripened retentate tended to increase the moisture content in the resultant cheese spreads. However, this treatment did not significantly affect the fat, salt or pH values of the resultant product. Levels of soluble N, non-protein N and total volatile fatty acids in the experimental processed cheese spread were significantly higher than in the controls. This was more marked during storage at room temperature than at 5–8 °C. Increasing the level of ripened retentate used tended to increase the numbers of total bacteria, spore-formers, and proteolytic and lipolytic bacteria in the cheese spreads, especially those stored at room temperature. Processed cheese spreads containing rapidly ripened retentates had good melting properties. Replacing up to 80% of mature Ras cheese solids by SDS-lipase-treated retentate gave a product with flavour, consistency and colour superior to the controls, when fresh or after storage.

Utilization of cheddar cheese containing nisin as an antimicrobial agent in other foods

Cheddar cheese made with nisin-producing lactococci contained between 400 and 1200 IU of nisin per gram of cheese. Cultures used were Lactococcus lactis ssp. cremoris JS102, a nisin-producing transconjugant developed in the laboratories of Dr. L.L. McKay and Lactococcus lactis ssp. lactis NCDO 1404 obtained from the National Collection of Food Bacteria, Reading, England. Pasteurized process cheese spreads with 53% and 60% moisture and 0, 301 and 387 IU nisin/g were manufactured and inoculated with 2000 spores of Clostridium sporogenes PA 3679 during manufacture. The heat process did not reduce nisin activity in the cheese spreads. The spreads were incubated at 22° and 37°C for 90 days. Spoilage was detected by the presence of gas and/or odor in the packages. The shelf-life of the nisin-containing cheese spreads was significantly greater than that of the control cheese spreads at the lower temperature at both moisture levels, whereas the keeping quality of the higher moisture cheeses at the higher temperature was not significantly different. Club cheese or cold pack cheese spreads with moisture levels of 44% and 60% and 0, 100 and 300 IU nisin/g were made. These cold processed cheese spreads were inoculated with 1000 cfu per g of Listeria monocytogenes V7, Staphylococcus aureus 196E and spores of C. sporogenes PA 3679. Heat shocked spores of PA 3769 at the same number were added to separate lots of the cheese spread. The cold pack cheese spreads were incubated at 23° and 37°C for up to 8 weeks. Samples were taken weekly and analyzed for surviving organisms. Significant reductions in numbers of the non-sporeforming test microbes were noted at both temperatures, at both moisture levels and both levels of nisin. Heat shocking the spores was needed to show reduction in numbers during the storage of the cold pack cheese spreads. The data obtained in this study suggest that the use of nisin-containing cheese as an ingredient in pasteurized process cheese or cold pack cheese spreads could be an effective method of controlling the growth of undesirable microorganisms in these processed foods.

Contribution of Composition, Physicochemical Characteristics and Polyphosphates to the Microbial Safety of Pasteurized Cheese Spreads

Pasteurized process cheese spread was manufactured with moisture contents of 52, 54, 56 and 60%. Three different types of phosphate emulsifier were used, disodium ortho-phosphate and two commercially-available polyphosphates, S9 and S9H. Pasteurized, processed cheese spreads were inoculated with approximately 1 × 104Clostridium botulinum spores/gram cheese in the cook kettle, held 3 min at 80°C, hot-filled into glass containers, and incubated at 30°C. Samples were analyzed over 30 weeks for growth of C. botulinum and toxigenesis. Toxin was first detected in 60% moisture cheese with disodium ortho-phosphate as the emulsifier at 8 weeks and in 60% moisture cheese with the test polyphosphates as the emulsifier when tested at 20 weeks. None of the other cheese formulations were toxic at 20 weeks. Toxin production correlated statistically to time, moisture, pH and phosphate type.

Shelf-Life of Pasteurized Process Cheese Spreads Made from Cheddar Cheese Manufactured with a Nisin-Producing Starter Culture

Cheddar cheese made with a nisin-producing starter culture and Cheddar cheese made with a commercially available starter culture were used to manufacture pasteurized process cheese spreads at low and high moisture percentages (53 and 60%, respectively). Composition did not differ between spreads of similar moisture content with and without nisin. The nisin contents of cheese spreads were 301 and 387 IU/g at the high and low moisture percentages, respectively. Nisin was not inactivated by the thermal process used during cheese spread manufacture. Shelf-life of pasteurized process cheese spreads was determined during storage at 22 and 37°C. Low moisture cheese spreads with nisin had a longer shelf-life than corresponding cheese spreads without nisin when cheeses were incubated at either temperature. High moisture cheese spreads with nisin had a longer shelf-life than control spreads when cheeses were incubated at 22°C. However, shelf-life did not differ between high moisture spread with nisin and cheese spreads without nisin when cheeses were incubated at 37°C.

High-fat spreadable processed cheese for people with high blood cholesterol.

Part of the raw cheese base used for manufacturing high-fat processed cheese spread was replaced by cows' (C) or buffalo (B) butter residue at levels of up to 20%. These residues were produced during the conversion of butter to butter oil by traditional moderate (T) or severe (M) heat treatments. The hypocholesterolaemic properties of butter residues incorporated into processed cheese were tested with rats (serum and liver cholesterol) and human beings (serum cholesterol). When rats were given the control cheese with no butter residue there were significant increases in both serum and liver cholesterol compared with rats given stock diet. However, when part of the raw cheese base was replaced by butter residue these rises were reduced by amounts proportional to the level of butter residue. The hypocholesterolaemic properties of the residues were in order CT > BT, CM > BM, and incorporations of 10% CT, 15% BT, 15% CM and 20% BM were found to nullify the hypercholesterolaemic effects of control cheese and restore cholesterol levels to their normal values. A small human trial gave similar results. Incorporation of butter residue slightly affected the chemical composition of the cheeses. Fat content and pH were little different; however, cheeses with butter residue tended to have higher total protein but lower soluble protein, tyrosine and tryptophan, and total volatile fatty acids. Rheological properties were not altered significantly. Incorporation of butter residue improved the organoleptic properties, particularly flavour intensity. Storage at 5 degrees C for 2 months did not alter the organoleptic properties and changes in chemical composition followed the normal pattern.

Mg2+ Selectively Isolates Gellan Gum from Dairy Products

ABSTRACTGellan gum was precipitated from the papain digest of dairy products by 5% MgSO4. The precipitate was collected by centrifugation and washed with 2.5% MgSO4 until the washings were negative to the phenol HaSO4 test. It was dispersed with hot 50% H2SO4 and the amount in the dispersion determined by the H2SO4‐thiourea‐cyste‐ine‐HCl reagent. Recovery from chocolate milk, yogurt, evaporated milk, ice cream, cream cheese, process cheese spread, flan and blue cheese (no oil) dressing ranged from 76–95%. Prior removal of fat and starch was unnecessary. Carrageenan, xanthan gum, alginate, pectin and other hydrocolloids did not interfere.

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

Influence of Fat and Emulsifiers on the Efficacy of Nisin in Inhibiting Listeria monocytogenes in Fluid Milk

The recent FDA affirmation of nisin, an antimicrobial peptide, as a GRAS (generally recognized as safe) additive in pasteurized cheese spreads has renewed interest in its potential application in US dairy products. Fluid milks were prepared with varying concentrations of milk fat (0 to 12.9%) and of nisin (0 to 50 U/ml). Biological activity assays using a sensitive indicator microorganism in a well diffusion system indicated that initial nisin activity (50 U/ml) decreased by about 33% when it was added to skim milk and by more than 88% when added to milk containing 12.9% fat. Nisin activity decreased by ca. 50% in milk containing 1.29% fat. Milks containing 0, 10, or 50 U/ml of nisin and varying fat percentages were challenged with approximately log10 7 to 7.5 cfu/ml of log phase Listeria monocytogenes Scott A or Jalisco. At 2h after inoculation, the viable count of L. monocytogenes Scott A decreased to log10 .30 cfu/ml in skim milk with 50 U/ml of nisin, decreased to log10 2.90 cfu/ml in skim milk with 10 U/ml of nisin, and increased slightly (log10 7.8 cfu/ml) in skim milk without nisin. In half-and-half (12.9% milk fat), nisin was far less effective in inhibiting Listeria with populations decreasing to log10 6.57 cfu/ml for 10 U/ml of nisin and log10 5.87 cfu/ml for 50 U/ml. Similar results were obtained with L. monocytogenes Jalisco. The nonionic emulsifier, Tween 80, partially counteracted decreases of nisin activity in milks, whereas the anionic emulsifier, lecithin, had no effect. Addition of Tween 80 significantly increased the activity of nisin against L. monocytogenes in milk regardless of fat content.

Effet des combinaisons de chlorure de sodium, de lactose et de glycérol sur les caractéristiques rhéologiques et la couleur des fromages fondus à tartiner

In a previous study, water activity in process cheese spreads was controlled by varying the concentration of NaCl (0, 1.5 and 3% w/w), lactose (0, 3 and 5% w/w) and glycerol (0, 5 and 10% w/w), alone or in combination. In the present study, rheological parameters and colour of the cheese were measured as influenced by added humectants. All humectants studied substantially influenced these parameters and interactions were noted between salt and glycerol as well as salt and lactose. Salt contributed to a reduction of the pH (87% of the total change) and both lactose and glycerol caused browning of the final products. Glycerol improved the spreadability with a maximum effect at 5% concentration in the product, while both salt and lactose had the opposite effect. The humectants could modify the rheological characteristics of cheese spreads by affecting the hydration of the cheese proteins.

Nisin treatment for inactivation of Salmonella species and other gram-negative bacteria

Nisin, produced by Lactococcus lactis subsp. lactis, has a broad spectrum of activity against gram-positive bacteria and is generally recognized as safe in the United States for use in selected pasteurized cheese spreads to control the outgrowth and toxin production of Clostridium botulinum. This study evaluated the inhibitory activity of nisin in combination with a chelating agent, disodium EDTA, against several Salmonella species and other selected gram-negative bacteria. After a 1-h exposure to 50 micrograms of nisin per ml and 20 mM disodium EDTA at 37 degrees C, a 3.2- to 6.9-log-cycle reduction in population was observed with the species tested. Treatment with disodium EDTA or nisin alone produced no significant inhibition (less than 1-log-cycle reduction) of the Salmonella and other gram-negative species tested. These results demonstrated that nisin is bactericidal to Salmonella species and that the observed inactivation can be demonstrated in other gram-negative bacteria. Applications involving the simultaneous treatment with nisin and chelating agents that alter the outer membrane may be of value in controlling food-borne salmonellae and other gram-negative bacteria.

Effet des combinaisons de sel, lactose et glycérol sur l'activité de l'eau (Aw) des fromages fondus à tartiner

Water activity in process cheese spreads is usually controlled by the addition of NaCl. In this work various combinations of 3 humectants were studied using a complete factorial design 33: NaCl (0%; 1.5% and 3% w/w), lactose (0%; 3% and 5% w/w) and glycérol (0%; 5% and 10% w/w). Water activity varied from 0.965 (in control with no humectant added) to 0.786 (sample with highest level of humectants). A part from the control, only 4 samples with Aw exceeding 0.95 could support the growth of Clostridium. A linear regression equation between the Aw and the significant factors (p≤0.001 in the analysis of variance (linear effects of the 3 humectants studied and interaction NaCl×glycérol was calculated (r2<0,96 and p≤0.01). The coefficients in this equation allowed to classify humectants by their depressing effect on Aw (NaCl>glycerol>lactose) and to quantify the significant interaction between the NaCl and the glycerol in process cheese spreads.

Soluble Hydrocolloids Enable Fat Reduction in Process Cheese Spreads

ABSTRACTAqueous dispersions of soluble hydrocolloids replaced lipids in process cheese spreads. About 40% and 50% fat reduction was obtained relative to a control cheese spread containing 25% fat by increasing moisture to 62% and 68%, respectively, and eliminating a portion of fat from the formulation. Xanthan, λ‐carrageenan, three types of high‐methoxyl pectin, propylene glycol alginate, low‐viscosity guar and Zooglan 115 gums were added to process cheese spreads at 0.18% to 4.1% wet basis. Spreads with 2.2%λ ‐carrageenan, 1.7% to 2.2% pectin or 1.7% low‐viscosity guar had textures consistent with a high‐fat cheese control. Above these gum levels, cheese spread firmness (by Instron measure) increased while melt decreased. A 15% fat, 62% moisture cheese spread with 1.7% pectin was most like the control. In sensory studies it was less preferred than a control spread (25% fat, 48% moisture) due partially to less flavor.

Nutritional implications of microparticulated protein.

Recent technological developments have permitted the large-scale preparation of ingredients enriched with microparticulated proteins (MPP) that can be used to replace much or essentially all of the fat in a variety of traditional, full-fat foods. These include ice cream, salad dressings, mayonnaise and cheese spreads. In this paper we consider the nutritional implications of MPP, beginning with an assessment of the need for a fat-substitute and then the potential impact of MPP on the fat content of applicable foods and on the diet as a whole. Under projected conditions of maximum use of these MPP-containing foods by the consumer, the mean reduction in the fat content of the "current U.S. diet" would be about 14%. Although not dramatic, this represents a significant move in the direction of dietary changes that have been recommended by national and international authorities concerned with diet-health relationships. The risk/benefit ratio associated with inclusion of MPP in the diet is considered to be very high. This new development by the food industry is of considerable scientific interest and of potential practical importance for the nutrition and well-being of our society.

Quality Characteristics and Consumer Acceptance of a Peanut‐Based Imitation Cheese Spread

Journal of Food ScienceVolume 54, Issue 2 p. 468-471 Quality Characteristics and Consumer Acceptance of a Peanut-Based Imitation Cheese Spread B.L. SANTOS, B.L. SANTOS Authors are affiliated with the Dept. of Food Science & Technology. Univ. of Georgia, Agricultural Experiment Station, Griffin, GA 30223-1797. Author Santos is currently with the Dept. of Food Science, Univ. of Wisconsin, Madison, WI. Author V. V. Garcia is with the Institute of Food Science & Technology, Univ. of the Philippines at Los Banos, Philippines.Search for more papers by this authorA.V.A. RESURRECCION, A.V.A. RESURRECCION Authors are affiliated with the Dept. of Food Science & Technology. Univ. of Georgia, Agricultural Experiment Station, Griffin, GA 30223-1797. Author Santos is currently with the Dept. of Food Science, Univ. of Wisconsin, Madison, WI. Author V. V. Garcia is with the Institute of Food Science & Technology, Univ. of the Philippines at Los Banos, Philippines.Search for more papers by this authorV.V. GARCIA, V.V. GARCIA Authors are affiliated with the Dept. of Food Science & Technology. Univ. of Georgia, Agricultural Experiment Station, Griffin, GA 30223-1797. Author Santos is currently with the Dept. of Food Science, Univ. of Wisconsin, Madison, WI. Author V. V. Garcia is with the Institute of Food Science & Technology, Univ. of the Philippines at Los Banos, Philippines.Search for more papers by this author B.L. SANTOS, B.L. SANTOS Authors are affiliated with the Dept. of Food Science & Technology. Univ. of Georgia, Agricultural Experiment Station, Griffin, GA 30223-1797. Author Santos is currently with the Dept. of Food Science, Univ. of Wisconsin, Madison, WI. Author V. V. Garcia is with the Institute of Food Science & Technology, Univ. of the Philippines at Los Banos, Philippines.Search for more papers by this authorA.V.A. RESURRECCION, A.V.A. RESURRECCION Authors are affiliated with the Dept. of Food Science & Technology. Univ. of Georgia, Agricultural Experiment Station, Griffin, GA 30223-1797. Author Santos is currently with the Dept. of Food Science, Univ. of Wisconsin, Madison, WI. Author V. V. Garcia is with the Institute of Food Science & Technology, Univ. of the Philippines at Los Banos, Philippines.Search for more papers by this authorV.V. GARCIA, V.V. GARCIA Authors are affiliated with the Dept. of Food Science & Technology. Univ. of Georgia, Agricultural Experiment Station, Griffin, GA 30223-1797. Author Santos is currently with the Dept. of Food Science, Univ. of Wisconsin, Madison, WI. Author V. V. Garcia is with the Institute of Food Science & Technology, Univ. of the Philippines at Los Banos, Philippines.Search for more papers by this author First published: March 1989 https://doi.org/10.1111/j.1365-2621.1989.tb03108.xCitations: 19 The authors gratefully acknowledge the technical assistance of Jan Blackburn. The work was supported in part by grants from the Peanut Collaborative Research Program, U.S. Agency for International Development and the U.S. Department of Agriculture, Office of International Cooperation and Development. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume54, Issue2March 1989Pages 468-471 RelatedInformation

Low-calorie fat substitute developed

An all-protein substitute for fat in certain foods has been developed by NutraSweet Co., a subsidiary of Monsanto. Use of the additive will reduce the calorie count and unsaturated fat and cholesterol contents of such foods as ice cream, yogurt, butter, cheese spreads, dips, sour cream, salad dressings, and mayonnaise. The product is unsuitable for frying or baking, however. Tradenamed Simplesse, it is scheduled for introduction in 12 to 18 months. The fat substitute is made from milk and egg white proteins by a proprietary combination of heating and shearing called microparticulation. The technique results in spherical particles 0.1 to 2 μm in diameter. In this shape and size range, the particles roll smoothly over one another to produce a rich taste and texture associated with fats. Norman S. Singer, director of new product development at NutraSweet invented the product in Canada while at John Labatt Inc., which has the Canadian patent rights. Singer estimates ...