Fat Cheese Research Articles

Qualitative indicators of milk and fermented milk products when activated zeolite and probiotics are included in the diet of cows

Relevance. The quality of milk depends on the season of the year, the breed of animals, the state of metabolism, and the characteristics of feeding and maintenance technology. The quality of milk determines its technological properties and the quality of its processed products.Methods. The content of somatic cells in milk, the acidity of milk, cottage cheese, yogurt, and syneresis of yogurt were determined. In milk processing products, the content of the mass fraction of nitrogen and crude protein, crude ash, calcium, and phosphorus was determined.Results. When feeding cows with the yeast probiotic activated zeolite and the phytoprobiotic “Provitol”, a significant decrease in the content of somatic cells in freshly milked milk of cows was established by 13.02% (p < 0.05). Significantly lower milk acidity values were established (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively), significantly higher yogurt acidity values (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively, significantly lower yogurt syneresis (by 4.70% (p < 0.001) and 3.10% (p < 0.01), respectively). The use of activated zeolite and yeast probiotic “Kluver Pro” in the diets leads to a significantly higher content (compared with the control) of the mass fraction of fat in cottage cheese and yogurt — by 10.47 abs. % (p < 0.001) and 4.58 abs. % (p < 0.001).

SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF TRADITIONAL HELETE CHEESE

In this study, some chemical and microbiological properties and mineral content of Helete cheese produced locally from goat milk were investigated. Dry matter, fat, protein, ash, pH, acidity, total mesophilic-aerobic bacteria, total mold, yeast, Staphylococcus aureus, total coliform and Escherichia coli and calcium, magnesium, zinc, phosphorus and potassium content were investigated in cheese samples. At the end of the research, it was determined that Helete cheese was in accordance with the standards specified in the Turkish Food Codex and Helete cheese was classified as semi-hard and full fat cheese.

Obtaining Goats’ Dairy Products Enriched in Healthy Fatty Acids by Valuing Linseed or Hempseed as Dietary Ingredients

The study aimed to assess the effects of including linseeds or hempseeds in the diets of late lactation Murciano-Granadina dairy goats on the nutritional quality of the milk and cheese fat, expressed by the fatty acids profile and the healthy lipid indices. Thirty-six goats were randomly distributed in 3 groups of 12 animals each, according to a 3 × 3 Latin square design, and fed three different diets: group CON (control, with sunflower meal, 11.5% DM basis); group LIN, where sunflower meal was replaced by linseed; and group HMP, where sunflower meal was replaced by hempseeds. The replacement had no effects on the milk yields and the milk protein content as no significant differences were detected among groups. The significant increase of the fat content in the case of the LIN and HMP groups was accompanied by significant decreases in saturated fatty acids concentration and very significant increases in monounsaturated fatty acids. The content of n3 and n6-PUFAs (polyunsaturated fatty acids) increased, mainly due to a 4.1 times higher proportion of alpha-linolenic acid (ALA; C 18:3n-3) in LIN diet milk and a 1.3 times higher proportion of linoleic acid (LA; C 18:2n6c) in HMP diet milk. The conjugated linoleic acid (CLA; isomer c9, t11) was 1.9 times higher for the LIN diet and 5.05 times higher for the HMP diet. Feeding either linseed or hempseeds contributed to the reduction of the atherogenic and thrombogenic indices, increased the hypocholesterolemic: hypercholesterolemic ratio as well as the proportion of other desired fatty acids in the milk fat. The improved nutritional quality of milk, which has potentially far-reaching human health benefits, is maintained in cheese through the increase of the n3 and n6-PUFAs, especially for the LIN diet where the n6/n3 ratio decreased significantly, compared with the CON diet (3.62 vs. 6.88). The CLA concentration was significantly higher (p < 0.001) for the HMP cheese compared with the CON diet (1.89% vs. 0.78%). These effects highlight the opportunity of obtaining dairy products with improved nutritional quality using local feed resources.

Influence of Cheese Composition on Aroma Content, Release, and Perception.

The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganisms, along with the technological parameters used in cheese production, influence aroma formation. The perception of these compounds is further influenced by the composition and structure of the cheese. This study aimed to characterize how cheese composition affects aroma compound production, release, and perception. Sixteen cheeses were produced under controlled conditions, followed by a quantitative descriptive analysis post ripening. Aroma composition was analyzed using HS-SPME-GC-MS, and a dynamic sensory evaluation (TCATA) was combined with nosespace analysis using PTR-ToF-MS. Image analysis was also conducted to characterize cheese structure. Cheese fat and whey lactose contents were identified as key factors in the variability of sensory attributes. GC-MS analyses identified 27 compounds correlated with sensory attributes. In terms of aroma compound release, 23 ions were monitored, with fat, salt, and lactose levels significantly affecting the release of most compounds. Therefore, cheese fat, salt, and whey lactose levels, as well as the types of microbial strains, play a role in influencing the composition, structure, release of aroma compounds, and sensory perception.

Cocoa byproduct inclusion in dairy sheep diet: Effects on sensory, volatile, and antioxidant properties of cheese

The possibility of inclusion of agro-industrial byproducts in the diet of small ruminants represents both an economic and an environmental strategy for reducing waste management by industries and costs of feeding as well as the impact of livestock farming. Large amounts of wastes from the cocoa industry are produced annually, with a considerable part represented by cocoa bean shells, considered a suitable ingredient to be included in the diet of ruminants within the limits established by European legislation. The aim of this study was to assess the effect of including cocoa bean shells in the diet of dairy sheep on the sensory, volatile, and antioxidant properties of cheese. To this purpose, 20 lactating Comisana ewes were randomly assigned to 2 experimental groups: control (CTRL) and cocoa bean shells (CBS), and received alfalfa hay ad libitum and 800 g of conventional (CTRL) or experimental (CBS) concentrate containing 11.7% CBS to partially replace corn and barley of the CTRL concentrate. Bulk milk collected from each group was used to produce a total of 15 cheeses per group, obtained in 5 different days of cheesemaking (3 cheeses a day per group). After 60 d of aging, each cheese of each experimental group was sampled for the analyses. The results on chemical composition revealed a greater content of monounsaturated fatty acids and an increase in the nutritional indices, suggesting a favorable role of cocoa bean shell dietary inclusion on the nutritive value of cheese. The cheese sensory profile was affected by the cocoa bean shell inclusion, with more pronounced appearance, odor, aroma, and taste attributes in the product. The volatile profile showed only a few significant differences, mainly related to the cheese ripening process, and no differences were found in α-tocopherol contents in cheese fat between the 2 groups. Therefore, the inclusion of coca bean shells in the diet of dairy sheep allowed us to obtain a good-quality cheese, without altering the characteristics associated with the typical profiles of sheep cheese. Furthermore, the use of this byproduct could contribute to decreasing feed costs and waste management, representing a good practice for increasing the sustainability of dairy products.

The Effect of Addition Wheat Germ on Quality of Low Fat Cheese

The Effect of Addition Wheat Germ on Quality of Low Fat Cheese

Use of oxidized potato starch as simultaneous fat and casein replacer in analogue mozzarella cheese-Ⅰ: Impact on rheological properties of cheese

The present study investigated the impact of native and oxidized potato starch as casein (15%) and fat (5%) replacer, both separately and simultaneously, in analogue mozzarella cheese (AMC). Oxidation of potato starch resulted in a more hydrophilic character with higher solubility compared to native potato starch which in turn altered casein hydration and resulted in increased stability of oil in water emulsion in cheese. The Fourier-transform infrared (FTIR) spectroscopy of cheese showed addition of new peak between (1635–1646) cm−1 owing to interactions between carbonyl group of oxidized starch and casein present in cheese suggesting better stability. Emulsion stability which is usually attributed to formation of spherical fat globules was also visible in scanning electro micrographs of oxidized starch containing cheese. The (G′ Vs. frequency) curve confirms psuedoplastic behavior of AMCs as flow behavior indices ranged between (0.231–0.258) similar to control AMC. Moreover, the cheese made with oxidized potato starch similar to control cheese showed two crossovers between storage and loss moduli during temperature sweep measurements which is associated with melting and then re-hardening of the cheese as temperature increases. This phenomenon was however absent in native starch containing AMCs. Thus, oxidized starch can better imitate casein and fat in mozzarella cheese.

Fatty acids, lipid quality parameters, and amino acid profiles of unripened and ripened cheeses produced from different milk sources

Fatty acids and amino acids are recognized to have a significant impact on the bioactivity, aroma, and flavor of ripened cheese. In this study, fatty acid profiles, lipid quality parameters, and amino acid composition of ripened and unripened cheeses produced from different milk sources were investigated. Fatty acids and amino acids were identified by using the gas chromatography-flame ionization detector and high-performance liquid chromatography, respectively. Lipid quality indicators, including atherogenicity index, thrombogenicity index, desired hypocholesterolemic fatty acids, undesired hypercholesterolemic fatty acids, hypocholesterolemic and hypercholesterolemic fatty acids ratio, and the nutritive value index of cheese samples were calculated. The results revealed that the major fatty acids detected were myristic, palmitic, stearic, and oleic. Cheese made from goat and sheep milk, such as Kashkaval, Chevrette Frico, and goat cheese with honey exhibited higher contents of capric acid representing 8.47 %, 9.56 %, and 10.07 %, respectively. In addition, fresh Roumy cheese showed higher contents of oleic (37.15 %) and linoleic (9.18 %) acids than other cheese types. The atherogenicity index of cheese fat varied between 1.13 and 3.97 for the different samples. Furthermore, cheese samples showed similar nutritive value indices. Each cheese type had its distinctive amino acid profile, which was attributed to the enzymatic activity. Milk source and ripening were the main reason for the variations in fatty acid and amino acid contents. The findings of this study could provide interesting knowledge to the dairy industry sector and could be used as a database in the field of food composition and analysis.

CHEESE WITH REDUCED SALT CONTENT

Nowadays, there is growing awareness about reduced fat food as well as free fat products. Low fat milk products, particularly low and salt cheese represent a good choice for the development of new products with functional properties. Consumers are always looking forward to desirable and healthy products. Therefore, consumer's demand for low-fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight and to work within the frame of a healthier diet. Removing all or only part of the fat and salt from cheese can negatively affect its taste, texture, and functionality. Many of the low-fat and salt cheeses have an uncharacteristic taste, greater transparency, less melting, rubbery and resinous texture. To overcome these shortcomings, during the production of low-fat and salt cheese, safe and convenient ingredients have been introduced in the dairy industry that improve its texture and taste, increase its shelf life, improve its appearance, while the product is not inferior to the characteristics of the standard type of cheese. However, despite the efforts made to improve the sensory and functional properties of low-fat and salt cheese, it is ageneral finding that users are still skeptical about its selection and consumption. To that purpose, reducing fat and sodium in cheese and maintaining its safety and quality continues to be a challenge for the dairy industry in highly developed countries.

Rockrose and quebracho condensed tannins have a minor impact on the fatty acid profile of goat milk and cheese without altering animal performance and composition of products

This study was carried out to test the hypothesis that the inclusion of condensed tannins (CT) from rockrose (Cistus ladanifer L.) and quebracho (Schinopsis lorentzii) in dairy goat diets supplemented with vegetable oil rich in polyunsaturated fatty acids (PUFA) can increase the potentially healthy fatty acids (FA) in milk and cheese fat, without compromising animal performance and milk and cheese composition. A feeding experiment was conducted with 18 Serpentina goats distributed into three dietary treatments: C) Basal diet (Control); R) Basal diet supplemented with CT from rockrose; and Q) Basal diet supplemented with CT from quebracho. Basal diet was composed of forage and concentrate at a ratio of 25:75 and supplemented with 50 g/kg dry matter (DM) of soybean oil. Basal diet was offered at level of 800 g/head and day, and hay was offered ad libitum. Individual milk yield, chemical composition and FA profile were analyzed on days 0, 7, 14 and 21 of the experimental period. In the last week of experiment, milk of five consecutive milking from each goat was pooled to make fresh cheese, and cheese was analyzed for chemical composition and FA profile. The inclusion of CT from rockrose and quebracho in goat diets did not affect the milk yield or the milk and cheese chemical composition. Both CT sources had a minor impact on milk and cheese FA profile, limited to a reduction of some branched-chain FA in milk and cheese and a reduction of 18:1 trans-10 in milk. Rockrose CT also reduced the contents of 18:1 trans-9 in milk compared to control diet. The basal diet used in present work, containing 250 g/kg DM of dehydrated Lucerne, low-starch ingredient replacing part of the cereals and supplemented with PUFA-rich vegetable oil, resulted in goat milk and cheese with high levels of FA with potential health benefits. However, the rockrose and quebracho CT did not increase PUFA, 18:1 trans-11 and 18:2 cis-9, trans-11 levels in milk and cheese.

Accelerated Cream Cheese Technology Development with Combined Acidification

Сream cheese is a variety of fermented milk cheeses. In its production a man formed the cheese mass by the acid-rennet coagulation. Traditional technology implies a long process of obtaining a clot and its separation from the serum, which is due to the slow increase in the milk mixture acidity. The research aim is to reveal the milk mixture fat impact on the fermentation process dynamics and the quality indicators of cream cheese with combined (sourdough and gluconic acid) acidification. The thesis concerns the technology of soft cream cheese obtained by the combined acidification along with acid-rennet clotting. While the mix fermentation richness increasing, the decrease rate in active acidity grows. The active acidity is lower in samples with an increased mass fraction of fat in both cheese and whey compared to lower fat samples. The active acidity of cream cheese ranges from 4.25 to 4.40 pH units. The use of cream cheeses of a normalized fat mass fraction up to 6–8 % of the milk mixture in the technology, the gluconic acid solution introduction into the mixture first to obtain 6.0 pH units of the milk mixture with subsequent introduction of a starter culture of mesophilic Lactococcus enables to accelerate the acid-rennet clot process in a cheese bath. Cream cheese has a soft smearing consistency, a pronounced sour-creamy taste. It has high organoleptic and physico-chemical characteristics defined by constancy from one production process to another in accordance with the selected technological parameters. A man recommends cream cheese for the HoReCa sector, as well as households.

Sensory analysis of goat cheese feed with sorghum silage levels in forage cactus based diets

The objective of this study was to evaluate the quality of milk and cheese and sensory analysis of cheese from goats that received a diet with different levels of sorghum silage in the diet. Twenty Anglonubian dairy goats were used, with an average age of 2 years, average live weight of 43.7 kg, distributed in a completely randomized design, with five replications. Moisture (P=0.001), total solids (P=0.001), fat (p=0.001), TDE (P=0.006) and protein (P=0.003) of goat cheese showed a significant difference due to the inclusion of silage from goat cheese. sorghum in the diet. The sensory attributes soft appearance (P<.0001), look (P<.0001), salty taste (P<.0001) and smooth texture (P=0.0430) showed a significant difference depending on the level of sorghum silage added to the diet. of goats. In the PC analysis, it is observed that three main components were needed to represent the variation of 64.84% of the data. PC 1 determined 29% of the data variation and was represented by the attributes with the highest averages: attractive aroma (5.87) and global acceptability (7.74). The inclusion of up to 45% of sorghum silage in the diet of goats increased milk and cheese fat, which favored high scores for the attributes of softness and global acceptance.

Steady and dynamic rheological properties of cheese dip: Effect of milk proteins, fat and cheddar cheese

The present study was conducted to investigate the effect of milk protein blends, cheddar cheese and milk fat on rheological properties of cheese dip (CD). The 20 samples of CD were prepared using central composite rotatable design of response surface methodology (RSM) and subjected to rheological study using a controlled stress rheometer. The result obtained showed, all samples manifest shear thinning behavior with an increase in frequency. At shear rate 100 s−1, the apparent viscosity value varied from 1.76 to 6.78 Pas for different samples of CD. Storage (G′) and Loss (G′′) modulus increased, while complex viscosity decreased with an increase in the frequency. The G′, G′′ and Tan δ values for CD varies from 45.73 to 845.33, 40.83 to 457.6 and 0.51 to 0.97, respectively. Furthermore, the values of G′ were higher than the G′′ over the entire range of frequency studied. The rheological parameters studied are most significantly affected by the milk fat followed by protein blend and cheddar cheese. The increase in fat level in CD was positively correlated, whereas increased protein blend and cheddar cheese were negatively correlated with apparent viscosity, G′, and G′′ values. Cheese dip behavior was characterized efficiently by correlating Cross, Carreau-Yasuda and Power-law models with flow curve. The Cross and Carreau-Yasuda models were found to be best fitted (R2 = 0.99) than Power-law model (R2 = 0.90). This study demonstrated, the selection of different level of ingredients during the manufacturing CD for controlling its overall quality. This study also aids in the development of machineries for the commercial manufacturing of cheese dip based on its rheological characteristics.

Subjective food perceptions in type 2 diabetic patients and their impact on the structure of the diet

Subjective food perceptions in type 2 diabetic patients and their impact on the structure of the diet

Development of a duplex qPCR assay with locked nucleic acid probes for A, B and E kappa-casein variants detection

Milk proteins determine important milk technological characteristics. Among caseins, Ƙ-casein has been correlated with fat and protein content and cheese yield. Fourteen Ƙ-caseins variants have been described but the alleles A, B and E are the most important ones due to their frequency and/or influence on the technological aptitudes of milk. Therefore, in the present study two different duplex qPCR assays with locked nucleic acid probes (for positions 13104 and 13124 of the Ƙ-casein gene) were developed for the detection of A, B and E variants. Firstly, DNA isolation method from milk somatic cells and hair was optimised. The developed 13124-qPCR assay showed an increased sensitivity reaching up to 6.7 copies DNA copies/reaction at a 95% confidence level with A, B and E alleles reference samples. The 13104-qPCR assay reached up to 6.7 DNA copies/reaction for A allele reference sample and 67 DNA copies/reaction for B and E samples. Intra-assay variation results were below 6%. Applicability was determined using DNA samples from animals with known genotype for Ƙ-casein (AA, AB, BB, BE, AE, EE) and both assays were able to discriminate among the six genotypes with 100% accuracy. Thus, this qPCR method represents a sensitive and rapid option for the detection of Ƙ-casein alleles in both hair and milk samples.

Evaluation of formulation design on the physical and structural properties of commercial cream cheeses

SummaryThis study investigated how the compositional properties and formulation design of commercial cream cheese products model cheese influenced physical and structural properties as compared to a model cheese composition. Of the seven products evaluated, three were block format (B), two were spreadable (S) and two were spreadable light (SL), with fat contents ranging from 13.7 to 35.7%. The majority of cream cheese products indicated the inclusion of starter culture, and all formulations contained one or more stabilisers. Protein/moisture (p/m) ratio, i.e. the effective protein concentration in the non‐fat substance, was seen to most strongly correlate with material properties, with a positive slope for fracture stress (R2 = 0.808) and modulus of deformability (R2 = 0.721). In terms of outliers, the datapoint for SL2 on this modulus versus p/m graph was lower than its regression line, and one rationale is that lower fat content (13.7%) gave a lower modulus from the milkfat component at 10°C test temperature. B1, with the highest p/m of 0.17, had a more dense distribution of larger fat globules coated with proteins than B2 and B3. Fracture stress and modulus of deformability were noted to be higher for full‐fat than for lower fat cheese. In all products, elastic characteristics dominated viscous flow as expected. Findings have demonstrated that significant variance exists across the material properties of commerical cream cheeses, and which shows specific dependencies on their formulation.

Dietary olive leaves improve the quality and the consumer preferences of a model sheep cheese

During a 30-day experimental period, twenty grazing Comisana ewes received a commercial feed (CTRL) or a concentrate containing 28% dried olive leaves (LEAVES) to investigate the effect on yield and quality of a model cheese and on consumer preference. Cheese yield measured at 0- and 60-days of ageing was greater for LEAVES group. Dietary olive leaves increased cheese fat content, which showed lower percentage of C10:0, C12:0, and C14:0. Total monounsaturated fatty acids and all the C18:1 isomers, except C18:1 t9, were higher in LEAVES cheese. The higher percentage of n-3 PUFAs observed in LEAVES cheese reduced atherogenic and thrombogenic indexes, increasing peroxidability but not the hydroperoxide content. Vitamins and cholesterol did not differ between groups; however, LEAVES cheese showed a greater antioxidant capacity. General satisfaction by consumers improved only for LEAVES cheese after informed tasting. Dietary olive leaves improved the quality and consumer acceptance of a model sheep cheese.

Dairy Product Consumption and Changes in Cognitive Performance: Two-Year Analysis of the PREDIMED-Plus Cohort.

ScopeDairy consumption has been suggested to impact cognition; however, evidence is limited and inconsistent. This study aims to longitudinally assess the association between dairy consumption with cognitive changes in an older Spanish population at high cardiovascular disease risk.Methods and resultsFour thousand six hundred sixty eight participants aged 55–75 years, completed a validated food frequency questionnaire at baseline and a neuropsychological battery of tests at baseline and 2‐year follow‐up. Multivariable linear regression models are used, scaled by 100 (i.e., the units of β correspond to 1 SD/100), to assess associations between baseline tertile daily consumption and 2‐year changes in cognitive performance. Participants in the highest tertile of total milk and whole‐fat milk consumption have a greater decline in global cognitive function (β: –4.71, 95% CI: –8.74 to –0.69, p‐trend = 0.020 and β: –6.64, 95% CI: –10.81 to –2.47, p‐trend = 0.002, respectively) compared to those in the lowest tertile. No associations are observed between low fat milk, yogurt, cheese or fermented dairy consumption, and changes in cognitive performance.ConclusionResults suggest there are no clear prospective associations between consumption of most commonly consumed dairy products and cognition, although there may be an association with a greater rate of cognitive decline over a 2‐year period in older adults at high cardiovascular disease risk for whole‐fat milk.

Physicochemical Properties of Fatty and Low-Fat White Cheese Produced with Cultures Forming Exopolysaccharide

In this study, the possibilities of the usage of Exopolysaccharide (EPS)-producing cultures in White cheese production have been researched. For this purpose, physical, chemical, were investigated at days 1, 15, 30, 60 and 90 of cheese that produced two replicas with fat and non-fat cow milk via different cultures. It has been detected that the EPS has different effects on full fat and non- fat cheeses. The yields value was he cheese produced with EPS-producing cultures.). In all cheeses, the dry matter ratio was increased during ripening period (p&gt;0.0.5), fat was stable (p&gt;0.0.5), faded proportion was decreased (p&gt;0.0.5), total nitrogen ratio was decreased; water-soluble and 12% TCA-soluble nitrogen ratio and index of ripening and treatable acidity were increased (p&gt;0.0.5 were increased. Also, EPS producing culture was exhibited positive effect on texture and aroma in full-fat cheeses.

A food-level substitution analysis assessing the impact of replacing regular-fat dairy with lower fat dairy on saturated fat intake at a population level in Canada

The 2019 Canada's Food Guide recommends the consumption of lower fat dairy products to reduce saturated fat (SFA) intakes. The objective of this study was to assess the impact of such recommendation on SFA intake at a population level in Canada. Analyses were conducted based on dietary intakes from the nationally representative 2015 Canadian Community Health Survey-Nutrition (unweighted n=20,103). Dietary intake was assessed using 24-h dietary recalls. Food-based substitution modeling analyses were conducted by replacing all regular-fat dairy products reported by an equal amount of a corresponding lower fat dairy product. Regular-fat dairy products included milks ≥2% fat, cheeses >25% fat, and yogurts ≥2% fat. Corresponding lower fat replacement products were 1% fat milks, 10-25% fat cheeses, and <2% fat yogurts. The National Cancer Institute method was used to account for within-person variation in dietary intakes. Replacing all regular-fat dairy products consumed by Canadians (ages ≥2 y) by a corresponding lower fat product reduced the population's SFA intake from 10.8% of total energy intake (%E; 95% CI: 10.7%, 11.0%) to 10.0%E (95% CI: 9.8%, 10.2%). This reduction was mostly attributable to the milk and cheese substitutions (mean SFA reductions of -0.3%E each). The proportion of the population with an SFA intake <10%E was 34.7% (95% CI: 31.2%, 38.2%) before substitution and 51.5% (95% CI: 47.5%, 55.5%) after substitution. This food-based substitution modeling analysis suggests that SFA intakes at a population level are slightly reduced if all regular-fat dairy products consumed by Canadians were replaced by a lower fat dairy product. Approximately half of the population would still consume SFAs in excess of 10%E even if all regular-fat dairy consumed were replaced by lower fat dairy.