Fat Content Of Cheese Research Articles

The total eye volume of cheese is influenced by different fat-levels

The impact of fat content in cheese on eye formation was investigated. Observations in practice have shown that fat-reduced cheeses tend to have more eyes than equivalent full-fat counterparts. A semi-hard cheese with CO2 production through citrate catabolism by Lacticaseibacillus paracasei and a hard Swiss-type cheese with CO2 production by Propionibacterium freudenreichii were produced with different fat content. Four different fat-in-dry-matter levels (∼100 to ∼480 g kg−1) were applied to the semi-hard cheeses and three (∼330 to ∼560 g kg−1) to the hard cheeses. The direct influence of the fat content on eye formation was distinguished from the consequentially altered cheese composition on bacterial fermentation (i.e., on CO2-production). An increasing fat content had a significant (p <0.05) inhibitory effect on relative eye volume in semi-hard and hard cheeses by increasing the capacity of the cheese matrix to solubilise more CO2.

Protein fortification of model cheese matrices using whey protein-enriched double emulsions

Whey proteins represent 20% of the protein content of milk and are an underutilised by-product of cheese manufacturing. This study was aimed at encapsulating whey proteins in the fat content of cheese using double emulsions. A two-stage power ultrasound (20 kHz) emulsification process was used to produce double emulsions with an internal aqueous phase enriched with high concentrations of whey proteins contained within droplets of sunflower oil. Primary water-in-oil (W1/O) nanoemulsions were successfully formed at an applied ultrasonic power of 1.35 W/mL, using 20% w/w and 30% w/w whey protein concentrate (WPC) solutions in the internal phase. The inner water droplets were stabilised by a combination of food grade lipophilic emulsifiers included in the sunflower oil at minimum concentrations of 1% w/w lecithin and 3% w/w PGPR. The secondary oil emulsions were formed by emulsifying the primary W1/O emulsions in 5% w/w WPC solutions, with the whey proteins serving as the emulsifying agent. The encapsulation loading rate of whey proteins within the double emulsion droplets was investigated in relation to ultrasound parameters and formulation loading rates. A very high encapsulation loading rate of ∼45 gwhey protein/Ldouble emulsion was achieved using 0.81 W/mL of ultrasound, with oil droplets of comparable diameter to native milk fat globules (∼10 μm). These double emulsions were successfully incorporated into renneted and cooked curd systems to enable the retention of whey protein in cheese matrices. This study demonstrates the potential of ultrasound emulsification to form whey protein-enriched double emulsions with minimum food-grade emulsifiers to fortify the protein content of cheese and other food products.

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.

Utilization of Biduri Juice (Calotropis gigantea) in The Process of Buffalo Milk Coagulation on Quality of Soft Cheese

Cheese is a processed product with a basic ingredient in the form of milk which is produced by separating solid substances in milk through a coagulation process. Soft cheese is cheese with a moisture content of 45-80%. Research aims to know the benefits of biduri juice in the manufacture of buffalo milk soft cheese. In an effort to determine the benefits of the biduri juice an experimental method was carried out using a Randomized Block Design (RBD).The study consisted of two groups, namely K1 which was made of cheese using 0.02 ml / 2 liter of rennet milk, while K2 was made of cheese using 0.6 cc/2 liter of biduri sap milk. The cheese produced on K1 and K2 was stored for 0 days, 12 days and 24 days as treatment. The results of the study which consisted of protein, fat and water levels were analyzed using analysis of variance based on a Randomized Block Design (RBD) using the SPSS version 16 program and continued with the Duncant test with a confidence level of 5%. The results showed that the use of biduri juice 0.6 cc/2 liters of milk in cheese making produced cheese with protein content ranging from 22.74-23.85% higher than the use of rennet at 21.99-23.65%. Fat content of cheese with biduri juice coagulation resulted in fat content ranging from 0.59-0.84% lower than using rennet ranging from 0.8-1.04%. The water content of soft cheese coagulated with biduri juice and rennet is still in the normal range of water content set by the United States Department of Agriculture (USDA), which is not more than 80%. Based on the results of the study, it can be concluded that the use of biduri juice at the level of 0.6 cc / 2 liters of fresh buffalo milk in making soft cheese with a storage time of 0 days, 12 days and 24 days, it can produce protein and fat content of soft cheese that meets SNI with water content of cheese according to USDA standards, namely not exceeding 80%.

Relationships among rheological, sensory, and wear behaviors of cheeses.

Studying rheological and sensory behaviors of cheese provides structural and texture-related information that could be useful for a better understanding of the complex wear behaviors of cheese and their relationships with cheese industrial and oral processing behaviors. Thus, the objective of this study was to determine the relationships of rheological and sensory properties with cheese wear. Rheological tests including large amplitude oscillatory shear, strain sweeps at different temperatures (5, 15, and 25°C), and large-strain compression at room temperature (22 ± 2°C) were conducted for cheeses with varying fat contents (40, 50, 52, and 54% fat-in-dry-matter aged for different periods (15, 30, 45, and 60 d). Descriptive sensory analysis was used to evaluate cheese sensory texture attributes. Overall, fat content, testing temperature, and aging time had significant impact on cheese viscoelastic parameters. Higher temperature, aging time, and fat content led to lower rigidity and greater extent of nonlinear viscoelastic behaviors in the cheeses. Mass loss showed negative correlations with critical strain (γc ), critical stress (σc ), complex modulus (G* ), and fracture stress, but had positive correlations with phase angle (δ) and fracture strain. Sensory data showed that texture attributes were affected by cheese fat content and aging time and had significant correlations with mass loss at high normal force and sliding speed. This study showed that rheology and sensory data can be used to provide fundamental information on the wear behaviors of cheese and other soft materials.

Short communication: Dietary protein restriction and conjugated linoleic acid supplementation in dairy cows affect milk composition, the cheese-making process, and cheese quality

We used 20 mid-lactating Holstein cows, housed in 4 pens according to a Latin square design, to evaluate the effects of dietary protein restriction (crude protein: 12.3 vs. 15.0% dry matter) and conjugated linoleic acid supplementation (CLA: 6.34 g/d of C18:2cis-9,trans-11 and 6.14 g/d of C18:2trans-10,cis-12) on milk composition, coagulation, curd firming and syneresis modeling, and cheese yield and quality (96 small cheeses). Dietary crude protein restriction, suggested as a way to reduce N excretion in farming, caused a reduction in milk protein content (-4%,), milk casein (-3.8%), lactose (-1%), cheese soluble protein (-16.8%), and the cheese maturation index (-15%), and a correlated increase in cheese fat content (+7.5%) and the fat to protein ratio (+18%). A modest reduction (-0.9%) in milk fat recovery in the curd did not affect cheese yield. The addition of CLA to the cows' diet, suggested as a way to improve N use efficiency and the nutritional value of dairy products, caused substantial alterations to the milk composition, cheese-making process, and cheese quality. The CLA reduced the fat (-12.3%), protein (-2%), casein (-2.2%), lactose (-1.0), and total solids (-4%) contents of milk, tended to delay coagulation, and weakened curd firming. The CLA reduced the fresh cheese yield (-7.5%) and cheese solids (-8.2%) because of the lower nutrient content of the milk, but also because of a lower recovery of milk protein in the curd (-0.9%) and lower total solids (-4.5%). It also reduced the fat content in the ripened cheese (-11.8%), as well as the fat to protein ratio (-19.4%) as a result of having increased the protein content (+9.3%). Last, it increased the lightness of the paste of the ripened cheeses (+3.3%), and especially the shear force (+16.3%). Dietary crude protein restriction, and CLA addition in particular, substantially altered the milk composition, cheese-making process, and cheese quality, and therefore needs to be carefully evaluated. Further studies are required to shed light on the causes of these modifications.

Influence of rate of inclusion of microalgae on the sensory characteristics and fatty acid composition of cheese and performance of dairy cows

Modification of milk and cheese fat to contain long-chain n-3 fatty acids (FA) by feeding microalgae (ALG) to dairy cows has the potential to improve human health, but the subsequent effect on the sensory attributes of dairy products is unclear. The objective was to determine the effect of feeding dairy cows different amounts of ALG that was rich in docosahexaenoic acid (DHA) on milk and cheese FA profile, cheese sensory attributes, and cow performance. Twenty Holstein dairy cows were randomly allocated to 1 of 4 dietary treatments in a 4 × 4 row and column design, with 4 periods of 28 d, with cheddar cheese production and animal performance measurements undertaken during the final 7 d of each period. Cows were fed a basal diet that was supplemented with ALG (Schizochytrium limancinum) at 4 rates: 0 (control, C), 50 (LA), 100 (MA), or 150 g (HA) of ALG per cow per day. We found that both milk and cheese fat content of DHA increased linearly with ALG feed rate and was 0.29 g/100 g FA higher in milk and cheese from cows fed HA compared with C. Supplementation with ALG linearly reduced the content of saturated FA and the ratio of n-6:n-3 FA in milk and cheese. Supplementation with ALG altered 20 out of the 32 sensory attributes, with a linear increase in cheese air holes, nutty flavor, and dry mouth aftertaste with ALG inclusion. Creaminess of cheese decreased with ALG inclusion rate and was positively correlated with saturated FA content. We also observed a quadratic effect on fruity odor, which was highest in cheese from cows fed HA and lowest in LA, and firmness and crumbliness texture, being highest in MA and lowest in HA. Supplementation with ALG had no effect on the dry matter intake, milk yield, or live weight change of the cows, with mean values of 23.1, 38.5, and 0.34 kg/d respectively, but milk fat content decreased linearly, and energy-corrected milk yield tended to decrease linearly with rate of ALG inclusion (mean values of 39.6, 38.4, 37.1, and 35.9 g/kg, and 41.3, 41.3, 40.5, and 39.4 kg/d for C, LA, MA, and HA, respectively). We conclude that feeding ALG to high-yielding dairy cows improved milk and cheese content of DHA and altered cheese taste but not cow performance, although milk fat content reduced as inclusion rate increased.

Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese

BackgroundCurrently, cheese fat is a major component of human diet due to change in eating habits. It contains a number of health destroying as well as health promoting fatty acids. Bovine milk cheese fatty acid composition is regulating by many factors. These may be breed of animal, animal health condition like mastitis and stage of lactation. It also differs with feed and dietary fat intake and seasons. Many studies demonstrated physicochemical, textural and sensory characteristics of Mozzarella cheese with variation in technological process but no literature found about the fatty acid profile and potential influence of milling pH on the fatty acid composition of buffalo Mozzarella cheese.MethodsBuffalo Mozzarella cheeses were manufactured at 5.2, 5.1, 5.0, 4.9 and 4.8 milling pH, vacuum packaged and stored at 4 °C and analyzed for quality characteristics, mineral composition and fatty acid profile on days 1, 45, and 90. Results were analyzed by ANOVA according to complete randomized design.ResultsThis study evaluated the effect of milling pH on chemical composition, mineral and fatty acid profile of buffalo Mozzarella cheese. Experimentally induced milling pH differences persisted and significantly affected chemical composition during first day of manufacturing but have no effect on fatty acid profile of cheese. However, storage effects significantly on chemical composition and fatty acid profile of cheese. Decreasing milling pH from 5.2–4.9 resulted in decrease in moisture content of cheese. As a result of changes in milling pH, all the cheeses experienced a significant loss in protein content. In contrast to protein content, fat content of cheese increases with decreasing milling pH. Ash contents of cheese decreased with decreasing milling pH. The level of calcium decreases from 77.82 mg/g to 69.1 mg/g with decreasing milling pH while there is no clear trend observed for potassium and sodium during change in milling pH. Saturated fatty acids presented higher concentrations reaching values of about 71.38 g/100 g throughout storage while monounsaturated fatty acids decreases with storage from 26.72 to 22.06 g/100 g. On the other hand, total polyunsaturated fatty acids exhibited lower concentrations than total monounsaturated fatty acids reaching values of 3.2 g/100 g and its value also decreased with ripening and reached to 1.6 g/100 g. Concentration of C18:1 t10–11 was observed 1.89% in freshly prepared cheese. Milling pH did not influence C18:1 t10–11 concentration but storage days significantly (p < 0.05) decreased its concentration.ConclusionIn modern era, Mozzarella cheese is major source of dietary fatty acids. The study demonstrated that Mozzarella cheese is a rich source of saturated fatty acids that has detrimental effect on health but it is also observed that it is also a major source of essential fatty acids that has beneficial impact on health. It is concluded that technological conditions like milling pH minimally influence cheese fatty acid profile but after manufacturing treatments and conditions like packaging and storage greatly influence fatty acid profile of cheese. It was concluded that cheese may get oxidized if it is packed in inappropriate packaging material that have reduced air barrier resistance. Moreover, cheese storage under light may also become oxidized which is also harmful for health.

Effect of Parkia biglobosa husk extracts and honey blend on the chemical, sensory and bacterial attributes of traditional West African soft cheese

This study examined the effect of Parkia biglobosa (Locust bean) husk extract and honey blend on the chemical, sensory and bacterial qualities of traditional West African soft cheese. In this study, soft cheese was treated with blends of honey and ethanol extract of P. biglobosa husk at varied levels of 0, 1, 2, 3 or 4% (being percentages of the milk used) for both of the components immediately after coagulation. Seven (7) treatments were studied in a completely randomized design and assessment of the proximate composition and sensory attributes of the cheese was done. The Total Bacterial Count (TBC) was also monitored throughout a five days period. The result revealed that the control cheese was highest in moisture, and ash, but lower in cheese fat content. General acceptability was highest for the cheese curds fortified at 1:3, 2:2 and 3:1 % Honey/P. biglobosa. The 3/1: Honey/P. biglobosa treated cheese showed the highest inhibition rate against bacterial growth. The treatments fortified with 1:3, 2:2 and 3:1 % Honey/P. biglobosa also had the lowest TBC for the days of microbial assay. Seratia odonrifera and Seratia liqueficiens were prominently identified at days 2 and 4 of storage. The study recommend the use of 1:3 , 2:2 and 3/1 % Honey/ P. biglobosa cheese curd fortification as an improvement of the nutritional, sensory and bacterial attributes of West African soft cheese.

PEMBUATAN KEJU NABATI DARI KEDELAI MENGGUNAKAN BAKTERI ASAM LAKTAT YANG DIISOLASI DARI DADIH

Cheese generally has limitations to be consumed by people with milk protein allergies and vegetarian. Besides the price is relatively expensive, the fat content of cheese is also high. Proteins in soybean may be an alternative to protein of milk in cheese making because it has a protein content of which is not much different as well as a low fat content. The use of lactic acid bacteria from dadih as probiotic bacteria with the addition of food additives should be made to improve the quality of non-dairy cheese. This study aimed to determine the formulation of non-dairy cheese made from soybeans with the right flavor concentration which is able to resemble the dairy cheese and to evaluate its characteristics. The design used was a completely randomized factorial design. The types of treatments given were the type of soy milk, percentage of inoculum, and concentration of flavor added. Types of soy milk used were a commercial soy milk powder and fresh soy milk with percentages of inoculum 5%, 10% , and 15% (v/v) as well as the addition of cheese flavor concentrations of 0.5%; 0.7% ; 0.9% ; 1.1%; and 1.3% (w/v). Data were analyzed by ANOVA followed by Duncan test if it showed significant differences. A Not A Test showed that the addition of cheese flavor 0.9% (w/v) and as much as 15% (w/v) the amount of inoculum in fresh soy milk produced not significantly different smells with commercial dairy cheese at 95% confidence level. Non-dairy cheese produced can be classified as a semi hard cheese and skim cheese as seen from MFFB (moisture fat free basis) and FDM (fat in dry matter). Characteristics of non-dairy cheese produced were the water content of 66.3%; ash content of 3.27%; protein content of 26.74%; and the fat content of 0.36%. Keywords :dadih,lactic acid bacteri, non-dairy cheese, soybean

The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese.

The growing interest in ripening cheeses in Poland has increased milk production, which enhances the need to improve its quality. One method is to increase the fat and casein content of milk.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; In effect, the proportions of these ingredients affect production efficiency and quality of cheese. Most milk components, and the maturity of the cheese, are associated with two qualities which are very important for consumers, hardness and fusibility. Therefore, the complex proteolysis and lipolysis processes occurring in ripening cheeses are an important evaluation component. For this reason, there is a constant need to deepen the knowledge of the relationships between the components of bulk milk and those retained in curds, and the processes that shape the quality of ripening cheese, which is important for consumers. The aim of the study was to analyze the transformations of proteins and fat which occur during the ripening of Gouda cheese. Research hypotheses assumed that higher proportions of fat in milk and curd were associated with melting properties and that the casein content in milk and protein content in curds affected the brittleness and greater nitrogen recovery in cheese. The research materials consisted of 15 cheese batches, produced from October to December. Cheese samples were collected at several ripening stages (RS): day 1th, 14th, 30th and 60th. Bulk milk was subjected to standard procedures applied during Gouda cheese production. Fat was extracted from the cheese, the content of which was estimated on the basis of fat values. The intensity of proteolysis was de- termined by the content of soluble nitrogen and nitrogen recovery. The data was statistically compiled using the ANOVA mixed model. The influence of the ripening stage, differences between means and the correlation coefficient values were estimated at P &le; 0.05. The results confirmed that ripening stage has a strong influence on the increase in dry matter con- tent and nitrogen solubility and the decrease in fat content in cheese. Assessment of proteolytic changes (the proportion of soluble nitrogen, NS) indicates an increased dynamic of changes from day 30th of ripening. This index was correlated with casein and dry matter content. However, the amount of nitrogen recovered in cheese (NR) was most strongly correlated with protein content in the product and casein content in bulk milk. The ripening time was related to the melting properties and hardness of the cheese, as evidenced by the values of the correlation coefficient (0.394 and 0.489). Both characteristics were also related to the fat content in milk and in cheese (&ndash;0.286 to &ndash;0.427). Moreover, hardness was correlated with the proportion of protein, dry matter and casein in milk (0.326&ndash;0.762). The influence of RS on the increase in the acid and saponification values of fat contained in the cheese was usually observed from the 30th day of ripening (0.512 and 0.535). These changes were accompanied by a decrease in fat content (r = &ndash;0.247 and &ndash;0.364). The recorded range of changes do not affect the nutritional values of cheese, as free fatty acid content increased only slightly with ripening time. The observed tendencies towards slower proteolysis and lipolysis reactions can be partly explained by the increasing content of dry matter (lower water availability). It was shown that the proportion of fat in milk and cheese and its protein content significantly affected the hardness and melting properties of cheese. Importantly, the proportion of casein in milk was positively as- sociated with nitrogen recovery in the ripening product. It can be assumed that the activities increasing the proportion of casein in milk are an important method of improving the technological suitability and sensory quality of cheese.

Perceção dos consumidores sobre as características sensoriais do Queijo de Cabra Transmontano de Cura Extra Longa

This research is based on data from a survey about consumers’ preferences on consumption of Transmontano goat cheese. The study aimed to identify the consumer profile and cheese consumption habits, and to compare the characteristics of cheeses with different maturations (2, 7 and 12 months). To achieve these goals it was developed a study based on a sample of 157 consumers who went to a supermarket located in Bragança on 28th and 29th May 2015. To collect the data, it was used a questionnaire with questions about the consumer characteristics, the frequency of the cheese consumption and sensorial characteristics perceived by consumers (appearance, aroma, taste, perception of fat content, hardness, perception of salt content) of the cheeses. Most participants consumed cheese more than once a week, were males, aged between 17 and 86 years, were married, lived in households with two people and the monthly net income of the household was between 1001 and 3000&nbsp;€. The results showed differences, at a significance level of 1%, in all the characteristics considered except for the perception of the salt content. Regarding the appearance, smell, taste, overall evaluation and purchase intention, cheese with two months of maturation was preferred. Consumers perceived a higher fat content in cheese with seven months of maturation. Finally, the cheese with 12 months of maturation was considered the hardest. Also, it was verified that when gender, age and consumption frequency were taken into account, the differences were found in the group of female subjects aged 25-64 years who consumed cheese more frequently.

Determinative Effects of Fat Replacement and Homogenization on the Sensory and Rheological Properties of Low-Fat Mozzarella

Low-fat Mozzarella with 6% fat was produced by using fat replacers at three levels of protein concentrations including 35% (Dairy-Lo), 53% (Simpless) and 90% (LSI907). The effects of fat substitution and cream homogenization on rheological and sensory properties of cheese were investigated after 1, 7, 14 and 28 days of storage at 4C. Data showed that meltability and stretchability increased on 14th day, then reduced while hardness decreased on 28th day of storage. It was quite obvious that the lowest moisture content was belonged to full-fat cheese and the highest one was belonged to low-fat cheese which was produced by homogenized cream. Results showed that addition of fat replacers, rather than the actual properties of fat, probably had the greatest influence on the composition, rheological and sensory properties of low fat Mozzarella. Except stretchability, homogenization had a favorable effect on rheological properties. Practical Aplications Due to increasing rate of cardiovascular disease, diabetes and especially obesity, it has become more important to reduce dietary intake. But cheese is a good source of protein and calcium. So by reducing in fat content of cheese, it could be easier to access healthier food without any concern about high calorie intake. Whey protein fat replacer has known as an appropriate substitute for fat in low fat Mozzarella. It could be possible to reduce fat content of Mozzarella without undesirable rheological and sensory properties besides protein and calcium intake by whey protein concentrate substitution. It could be better to use promoting technique such as homogenization.

Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening

Production of healthier reduced-fat and reduced-salt cheeses requires careful selection of starter bacteria, as any substantial alterations to cheese composition may prompt changes in the overall performance of starters during cheese ripening. Therefore, it is important to assess the effect of compositional alterations on the individual strain response during cheese ripening for each optimised cheese matrix. In the current study, the effect of varying fat and salt levels in Cheddar cheese on the performance of a commercial Lactococcus lactis culture preparation, containing one L. lactis subsp. lactis strain and one L. lactis subsp. cremoris strain was investigated. Compositional variations in fat or salt levels did not affect overall starter viability, yet reduction of fat by 50% significantly delayed non-starter lactic acid bacteria (NSLAB) populations at the initial ripening period. In comparison to starter viability, starter autolysis, as measured by release of intracellular lactate dehydrogenase (LDH) or post-proline dipeptidyl aminopeptidase (Pep X) into cheese juices, decreased significantly with lower salt addition levels in full-fat Cheddar. Conversely, reducing fat content of cheese resulted in a significantly higher release of intracellular Pep X, and to a lesser extent intracellular LDH, into juices over ripening. Flow cytometry (FCM) indicated that the permeabilised and dead cell sub-populations were generally lower in juices from cheeses with reduced salt content, however no significant differences were observed between different salt and fat treatments. Interestingly, fat reductions by 30 and 50% in cheeses with reduced or half added salt contents appeared to balance out the effect of salt, and enhanced cell permeabilisation, cell death, and also cell autolysis in these variants.Overall, this study has highlighted that alterations in both salt and fat levels in cheese influence certain aspects of starter performance during ripening, including autolysis, permeabilisation, and intracellular enzyme release. However, it may be possible to reduce the fat and salt content of Cheddar cheese by 30 or 50%, respectively, without largely altering permeabilised and dead cell sub-populations and, in turn, the amount of released intracellular Pep X activity, such that these performance parameters are similar to those observed for control full-fat, full-salt Cheddar cheese.

EFFECT OF FAT REPLACER (SIMPLESSE® -100) ON THE QUALITY AND PROPERTIES OF LOW- FAT GOUDA LIKE CHEESE.

Five batches of Gouda-like cheese were made to study the effect of simplesse® -100 at rate 0 .18 g /L milk on the quality of the resultant Gouda–like cheese during three months of ripening. Three batches of Gouda-like cheese were made from whole fat (3.5%), reduced fat (2.5%) and low-fat cow's milk (1.5%). Similarly another two batches of reduced (2.5%) and low-fat milk (1.5%) were made with addition of fat replacer (Simplesse®–100) at a rate of 0.18 g/ litre of milk. Results indicated that cheese treatments made by adding simplesse characterized with a pronounced increase in moisture, total protein and titratable acidity. In addition, these chesses characterized with higher ripening indices (WSN/TP, PTN-SN/TP and NPN/TP) and total volatile fatty acids (TVFA) than the corresponding cheese treatments being made without simplesse® -100, when fresh and during storage period. Moreover, results revealed that decreasing fat content of cheese had an obvious effect on chemical composition and ripening indices of the resultant cheese, when fresh and during storage period Results revealed that decreasing fat content of cheese had a remarkable effect on total viable, proteolytic and lipolytic bacterial counts in the resultant cheeses during ripening period. Addition of simplesse® -100 decreased the counts of total viable, proteolytic and lipolytic bacterial in resultant cheese compared with cheese free from simplesse ® -100 along the ripening period. Furthermore, addition of simplesse® -100 improved the sensory properties of low fat cheese especially its body and texture(T3 and 5) to be near to control one (full-fat cheese) .Also, its more acceptable than chesses made without simplesse® -100 (T2 and T4).

Effect of fat content and temperature on the translucency of Cheddar cheese

Cheese translucency is influenced by fat content, ripening and temperature and is traditionally determined by CIELAB whiteness. However, translucency is also affected by thickness of materials. The Kubelka-Munk method (K/S) estimates the ratio of absorbance to scatter from whiteness measurements on thin layers of materials above white and black backgrounds. The effect of fat content and temperature on Cheddar cheese translucency was evaluated using K/S and CIELAB methods. Cheddar cheeses varying in fat composition were made and translucency was measured during heating/cooling at 2 and 180 d of ripening. Low fat content in cheese was found to be related to high translucency at <30 °C. At 40 °C, translucency increased due to fat melting. At >60 °C, a reversible protein aggregation led to a reduction of translucency. Translucency increased as cheeses aged. CIELAB and K/S methods were highly correlated; K/S could therefore be useful for estimating cheese translucency.

Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition, and quality

The effect of Jersey milk use solely or at different inclusion rates in Holstein-Friesian milk on Cheddar cheese production was investigated. Cheese was produced every month over a year using nonstandardized milk consisting of 0, 25, 50, 75, and 100% Jersey milk in Holstein-Friesian milk in a 100-L vat. Actual, theoretical, and moisture-adjusted yield increased linearly with percentage of Jersey milk. This was also associated with increased fat and protein recoveries and lower yield of whey. The composition of whey was also affected by the percentage of Jersey milk, with lower whey protein and higher whey lactose and solids. Cutting time was lower when Jersey milk was used, but the cutting to milling time was higher because of slower acidity development. Hence, overall cheesemaking time was not affected by the use of Jersey milk. Using Jersey milk increased cheese fat content in autumn, winter, and spring and decreased cheese moisture in spring and summer. Cheese protein, salt, and pH levels were not affected. Cheese was analyzed for texture and color, and it was professionally graded at 3 and 8mo. The effect of Jersey on cheese sensory quality was an increase in cheese yellowness during summer and a higher total grading score at 3mo in winter; no other difference in cheese quality was found. The study indicates that using Jersey milk is a valid method of improving Cheddar cheese yield.

Viskozita eidamského sýru během jeho zrání

Series of the indentation of the ball (10 mm in diameter) by the constant speed into blocks of Edam cheese has been conducted. The indentation tests were performed at different speeds (1, 5, 10, 20 and 100 mm/min), and the corresponding force–displacement responses were fitted with an analytical solution to obtain the time-dependent constants and the instantaneous force–displacement response. The measurement has been performed for the cheeses of different stages of their maturity. The dependence of the indentation force on the penetration depth has been evaluated. This dependence can be fitted by a polynom. The indentation force decreases with cheese fat content. It increases with the loading rate. Its value also decreases with the time of the cheese ripening. The recently proposed method for the indenation of the ball into viscoelastic solids has been used for our data analysis. This procedure, which needs the use of the numeric methods, enables to obtain stress relaxation moduli, which describe the viscoelasticity of the tested materials. The obtained moduli describe the stage of the cheese maturity.

The Effect of Homogenization, CaCl2 Addition and Pasteurization on White Cheese and Whey Composition

In this study it was aimed to determine the effect of different homogenization pressure, pasteurization process and CaCladdition on White cheese and whey composition. Pasteurization process increased ash and calcium content of cheeses, on the contrary to these, dry matter, ash, ash in dry matter and calcium content of whey decreased depending on pasteurization. The pH degree was lower in raw milk cheeses at draining stage and this caused more calcium loss from cheese curd of raw samples. Adjusted yield of cheeses increased in homogenized, pasteurized and CaCl added samples. While fat content of cheeses were higher in homogenized cheese samples; dry matter, pH and Ca were lower in whey belonging to homogenized milk cheese samples. Consequently, it can be said that pasteurization, homogenization and CaCl addition processes had positive effects on yield and composition of White cheeses.

Correlation between protein to fat ratio of milk and chemical parameters and the yield of semi-hard cheese

In order to obtain good cheese quality, the milk has to possess good physical-chemical properties and should originate from healthy cows. Since milk fat and milk protein are the main constituents of cheese, their proportion in milk is of particular importance for the product yield and quality. This paper describes studies on the protein to fat ratio of milk and the consequent influence on the chemical composition and yield of semi-hard cheese, commercially called "Montenegrin naturally dried cheese". The tests were conducted on six bulk milk samples and six cheese samples. The milk parameters were analysed by the Milkoscan 400 unit whereas chemical analysis of cheese and whey were carried out with the Milkoscan FT 120 device. The average composition of the cheeses was: 29.27% fat, 21.90% protein, 55.27% total dry matter and 0.78% sodium chloride. The mean value for the content of dry matter without fat was 26%, whereas the fat content of the cheese dry matter was 53.18%, the moisture content in cheese 44.73% and moisture content in fat-free matter 63.24%. There was a medium positive correlation between the ratio of fat to protein in milk and fat content in cheese (r = 0.60309), the ratio of fat to protein in milk and dry matter of cheese (r = 0.57103), weak positive correlation between the ratio of fat to protein in milk and cheese protein (r = 0.48067) and medium negative correlation between the ratio of fat to protein in milk and moisture content in cheese (r = -0.57103). Medium negative correlation was found between the ratio of protein to fat in milk and content of cheese fat (r = -0.56416), the ratio of protein to fat in milk and cheese protein content (r = -0.51899), the ratio of protein to fat in milk and dry matter of cheese (r = -0.53118) and medium positive correlation between the ratio of protein to fat in milk and moisture content in cheese (r = -0.53118). Ratio fat to protein in milk and the actual yield of cheese was determined as medium positive (r = 0.66459) and the ratio protein to fat in milk and the actual yield of cheese as medium negative correlation (r = -0.67807). The protein to fat ratio in milk influences the decline of fat, protein, dry matter and yield of cheese and increase moisture content in cheese.