Low-fat Cheese Research Articles

Role of bacterial exopolysaccharides in edible films for food safety and sustainability. Current trends and future perspectives

Bacterial biopolymers are changing the concepts in the food industry as customer demands the addition of no artificial additives and want products “Clean labelled.” Exopolysaccharides (EPS) produced by some bacterial strains are the best replacements for these artificial additives. The monomeric composition, quality, quantity, structure, molecular weight, and charge on these bioparticles decide the qualities, that is, rheology, texture, shelf life, and physiochemical properties of the product. Exopolysaccharides are the best biothickeners and are being widely used in the food industry. They are widely used as coatings and edible films in food substances, especially fruits and vegetables. These consist of substances that are Generally Recognized as Safe. These coatings and edible films promise improved shelf life and better nutritional properties and act as a protective barrier for food items. Bacterial EPS are widely used in edible films, yogurt-like and plant-based beverages, the meat industry, and fermented low-fat meat, sourdoughs, and low-fat cheese. It interacts with other components and improves the texture, stabilization, viscosity, and mouthfeel of end products. The structural and functional properties of these substances still need to be explored. The main objective of this review is to focus on the importance of EPS produced by various strains, its structure and uses as edible coatings and films, functionality, and applications in various food products. Overall, the future of bacterial EPS in the food industry appears promising, with avenues for innovation and application across multiple facets of food production, including texture modification, nutritional enhancement, and sustainability.

Dietary Patterns by Level of Maternal Education and Their Contribution to BMI, Fat Mass Index, and Fat-Free Mass Index at Age 5 and the Longitudinal Association with BMI at Age 10.

Our aim was to identify dietary patterns by the level of maternal education that contribute to BMI, fat mass index (FMI), and fat-free mass index (FFMI) in children at age 5 and to assess if these dietary patterns are related to BMI at age 10. Per group (low/middle/high level), Reduced Rank Regression (RRR) was used to derive dietary patterns for the response variables BMI z-score, FMI, and FFMI in 1728 children at age 5 in the Amsterdam Born Children and their Development (ABCD) cohort. Regression analyses were then used to determine the association with BMI at age 10. In each group, pattern 1 was characterized by its own cluster of food groups. Low: water/tea, savory snacks, sugar, low-fat meat, and fruits; middle: water/tea, low-fat cheese, fish, low-fat dairy, fruit drink, low-fat meat, and eggs; and high: low-fat cheese, fruits, whole-grain breakfast products, and low-fat and processed meat. Additionally, in each group, pattern 1 was positively associated with BMI z-scores at age 10 (low: β ≤ 0.43 [95% CI ≤ 0.21; 0.66], p < 0.001, middle: β ≤ 0.23 [0.09; 0.36], p ≤ 0.001, and high: β ≤ 0.24 [0.18; 0.30], p < 0.001). The dietary patterns stratified by the level of maternal education are characterized by different food groups. But in all the groups, pattern 1 is positively associated with BMI at age 10.

Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese

This study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese. The effects of hydrocolloids (gums) and dietary fiber, both individually and in combination, were studied for the production of low-fat cheddar cheese with the same textural and functional attributes as full-fat cheese. Physicochemical, techno-functional attributes, organic acid, and proteolysis analyses were performed at 0 and 90-day storage intervals. The results of different combinations were compared with positive (4% fat) and negative (2% fat) controls, and it was observed that using fat replacers improved the textural and functional properties of low-fat cheddar cheese. A significant difference was observed in the meltability and flowability of low-fat cheese samples with different analytes. The proteolysis pattern in low-fat cheese also differed from that of its full-fat counterpart. Three treatments were considered the best: T2 (guar gum at 0.45%), T6 (guar gum, inulin, and resistant starch at 33%), and T7 (all analytes at equal concentrations). The findings revealed that hydrocolloids notably improved the texture, meltability, and sensory characteristics of low-fat cheddar cheese. Additionally, SEM images revealed that the microstructure variations can be attributed to changes in the hydrocolloids water retention and fat content. The Pearson correlation coefficient revealed relationships between different functional properties, contributing to understanding how hydrocolloids as fat replacers impact the overall quality of low-fat cheddar cheese. This study offers useful information for the dairy sector to manufacture low-fat cheeses that have enhanced customer acceptance and provide nutritional advantages.

Enriching the formulation of low-fat mozzarella cheese using micro-coated vitamin D3

PurposeThe use of polysaccharides increases solubility and consistency and causes functions such as viscosity? Moisture and food emulsifier stabilizer. This study aims to enrich the formulation of low-fat mozzarella cheese using microcoated vitamin D3 (VD3).Design/methodology/approachThis study investigates the addition of hydrocolloids to low-fat mozzarella cheese to enhance its properties and nutritional value. Tests were conducted on cheese samples with 0.05% and 0.25% hydrocolloid concentrations at various stages: before production and at three and six months’ postproduction. The samples were evaluated for elasticity, pH and solubility to select the best one, which was then fortified with VD3. The vitamin was microencapsulated using alginate and whey protein to shield it from light and oxygen, optimizing the formula using the response surface method. The fortified cheese was tested for VD3 content over its shelf life.FindingsResults indicated that all hydrocolloids tested improved moisture and meltability of the cheese while higher protein levels increased stretchability two to threefold. Rice starch hydrocolloid at 0.05% concentration was chosen due to superior sensory scores and minimal oil separation. This study concluded that VD3 levels remained stable during the cheese’s shelf life, suggesting that this approach could enhance the nutritional value of low-fat cheese without compromising its quality. Therefore, after examining the obtained results and comparing the regression models, the results indicated that the Quadratic model was chosen to investigate the effect of independent variables on the response rate, which had a statistically significant difference with other models (p = 0.0019). Also the results of the area under the curve and using the encapsulation efficiency equation, the percentage of microencapsulated vitamin was obtained, and according to the simulation results, the encapsulation efficiency was reported as 89.02%.Originality/valueDeveloping innovative functional dairy products fortified with VD3 could improve the vitamin D status in deficient populations. Therefore, these designs can be applied at industrial scales for functional cheese production.

Low-fat cheese ameliorates glucose intolerance and normalizes insulin secretion in a rat model of type 2 diabetes by promoting β-cell recovery.

We aimed to determine if cheese could reduce glucose intolerance in aged rats with overt type 2 diabetes (T2D). Male Sprague-Dawley rats treated with high-fat diet (HFD) and streptozotocin (STZ) to elicit T2D were hyperglycemic. One week after STZ injection, low-fat (LOW) or regular-fat (REG) cheese was provided for 5 weeks and compared with T2D and low-fat diet reference (REF) groups. Food intake and weight gain were similar in all groups. Oral glucose tolerance tests revealed glucose intolerance in T2D rats that was partially ameliorated by LOW but not REG. Insulin secretion during the oral glucose tolerance test was impaired in T2D and REG at 10min (p<0.05) but the iAUC was highly variable in all groups and statistical differences were not detected (p>0.05). β-cell mass and pancreatic insulin content in T2D and REG were 50% lower than REF (p<0.05), whereas LOW was not significantly different. Although isolated islets from all groups responded to glucose, the absolute amount of insulin secreted by T2D and REG was markedly reduced compared with REF, while LOW islets had relatively normal secretion. In conclusion, LOW but not REG cheese enhanced β-cell recovery from HFD/STZ treatment that led to amelioration of glucose tolerance within 5 weeks.

TRADITIONAL CHEESE PRODUCED IN FOGO ISLAND - CAPE VERDE: PHYSICO-CHEMICAL, SENSORY, HYGIENIC AND SAFETY CHARACTERISTICS

Cheese is a nutritionally rich product, distinguished by its unique sensorial qualities. Processing technology for cheeses in different countries is still handmade, thus, the microbial community structure is complex and the cheese flavour fluctuates wildly. Therefore, this study aimed to investigate the sensory acceptance, microbiological and physical-chemical properties of traditional cheese produced in Fogo Island – Cape Verde. Coalho cheese is the most produced and consumed cheese in Cape Verde and is frequently made according to traditional or artisanal procedures. Regarding to physical-chemical analyses, parameters such as fat, moisture, pH, titratable acidity, protein, and ash were studied. Microbiological parameters such as Escherichia coli, Listeria monocytogenes, salmonella and coliforms were studied. A Sensory acceptance test was carried out by 23 panellists, where all evaluated attributes obtained an acceptability index greater than 70%. According to the Cape Verdean standard for cheese, the cheeses were classified as fresh and low-fat cheese. Regarding moisture content, the obtained results allow to classify cheese A as semi-soft cheese and B and C as soft cheese. Concerning pH and titratable acidity, the values ranged from 5.68 to 6.19 and 6.4 to 11.1 mLNaOH1N/100g, respectively. Salmonella and L. monocytogenes were not detected, E. Coli was lower than the maximum accepted value established by Commission Regulation (EC) No 2073/2005 and Commission Regulation (EC) No 1441/2007. In contrast, faecal coliforms in cheeses B and C were higher than those established by the Commission Regulation (EC). Overall, the results from this study may contribute to improving the production process and quality control of coalho cheese.

Manufacturing Low-Fat Processed Cheese Using Chickpea Proteins as a Fat Substitute and Studying Its Physicochemical, Rheological, and Sensory Quality Characteristics

Background: Manufacturing processed cheese has many advantages compared to natural cheese because the cost of refrigeration is lower during storage and transportation, and maintaining improved quality with minimal changes in the characteristics of the cheese during storage. It is possible to produce cheese with different intensity in flavor, functionality, and characteristics for different applications. Methods: This study was carried out in the laboratories of the College of Food Sciences, department of dairy science and technology at Al-Qasim green university, where full-fat cheddar cheese was mixed with full-fat soft cheese and used in the manufacture of cooked cheese treated with positive control + C, as well as mixing full-fat cheddar cheese with low-fat soft cheese to manufacture low-fat processed cheese, the negative control treatment was treated C-. Full-fat cheddar cheese was mixed with soft, low-fat cheese, with the addition of chickpea proteins as a fat replacers, with addition rates of 1.5, 3, and 4.5%, represented by treatments T3, T2, and T1, respectively. Results: The chemical tests included estimating the percentage of moisture, protein, fat, ash, carbohydrates, and total acidity, in addition to estimating the pH, while the rheological tests included hardness, adhesion, and springiness. A sensory evaluation of processed cheese parameters was also conducted. The results showed that the replacement treatments were characterized by a lower moisture content and protein percentage than the negative control treatment and close to the positive control treatment. The percentages of carbohydrates, ash, and acidity also increased in the replacement treatments, but the percentage of fats and pH decreased.

Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk

The study examined the effects of milk type, fat content, and ripening time on the fatty acid (FA) and free fatty acid (FFA) content, colour, and sensory properties of Circassian cheeses. The major FAs identified were myristic (C14), lauric (C12), capric (C10), palmitic (C16), and stearic acid (C18) in all Circassian cheeses. Milk type significantly affected short-, medium-, and long-chain FAs. Fat content had no significant effect on FAs, supported by cluster analysis of the heatmap. The predominant FFAs were oleic (C18:1) and palmitic acid (C16), and the effect of milk type, fat content, and ripening time on FFAs was significant. Full-fat cheeses had higher brightness and sensory scores than low-fat cheeses. On the PCA score plot, bovine full-fat (BF) and bovine low-fat (BLF) cheeses were in different groups in terms of FA and FFA distributions and were separate from the group comprising ovine full-fat and ovine low-fat cheeses.

Роль липолитических ферментов в улучшении органолептических показателей низкожирных сыров

Lipolytic enzymes can improve the sensory profile of low-fat cheeses. In this study, bovine lipase improved the flavor of semi-hard cheese with a 30.0% fat mass fraction.

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

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

Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder

The current work aimed to enhance the quality, antioxidant activity, and sensory properties of low-fat soft cheese using Jamun Juice (Syzygium cumini L.) powder (JJP). Spray-dried JJP was added to soft cheese at four concentrations (4, 8, 12, and 16% w/v), in parallel to a control sample. The bioactive compounds of spray-dried JJP including total anthocyanin content (TAC), total phenolic content (TPC), ascorbic acid (AsA), and antioxidant ability (AA) were determined. The physicochemical, functional, color, textural, and organoleptic quality of cheese were estimated. Results revealed that JJP had a rich in contents of TAC 10.72 mg/g, TPC 22.08 mg/g, AsA 0.32 mg/g, and antioxidants 62.66%. The low-fat cheese included 16% JJP was high in moisture and ash contents while low in protein and pH compared to other treatments and control. The low-fat cheese included 16% JJP was high in TAC 0.22 mg/g, TPC 0.80 mg/g, AsA 0.056 mg/g, and AA 40.08%, compared to cheese contained JJP 4%–12%. The color attributes L*, a*, and b* of soft cheese-based 12% JJP were enhanced. Spray-dried JJP at 12% and 16% significantly affected textural profile, like firmness, cohesiveness, adhesiveness, springiness, gumminess, and chewiness of soft cheese compared to other samples. The 12% and 16% JJP improved the sensory acceptability of soft cheese treatments. The findings demonstrated that JJP at 12% could be a promising replacing material enriched with antioxidant and anthocyanin contents and help improve the quality and acceptability of low-fat soft cheese.

Dairy Product Consumption and Incident Prediabetes in the Australian Diabetes, Obesity, and Lifestyle Study With 12 Years of Follow-Up

BackgroundInvestigating modifiable risk factors for the early stages of the development of type 2 diabetes is essential for effective prevention. Some studies show protective associations between dairy and prediabetes; however, associations are heterogeneous by the type and fat content of dairy foods. ObjectiveTo examine the relationship between the consumption of dairy, including different types of dairy products and risk of prediabetes. MethodsThe study included 4891 participants with normal glucose tolerance (aged 49.0 ± 12.3 y, 57% female) of the Australian Diabetes, Obesity, and Lifestyle (AusDiab) study, a longitudinal population-based study. Dairy intake was measured at baseline using a food frequency questionnaire. Prediabetes at the 5-y and 12-y follow-ups was defined according to the WHO criteria as fasting plasma glucose levels of 110–125 mg/dL or 2-h plasma glucose levels of 140–199 mg/dL. Associations were analyzed using Poisson regression, adjusted for social demographics, lifestyle behaviors, a family history of diabetes, and food group intake. ResultsIn total, 765 (15.6%) incident cases of prediabetes were observed. The mean intake of dairy foods was 2.4 ± 1.2 servings/d, mostly consisting of low-fat milk (0.70 ± 0.78 servings/d) and high-fat milk (0.47 ± 0.72 servings/d). A higher intake of high-fat dairy (RRservings/d: 0.92; 95% CI: 0.85, 1.00), high-fat milk (0.89; 95% CI: 0.80, 0.99), and total cheese (0.74; 95% CI: 0.56, 0.96) was associated with a lower risk of prediabetes. Low-fat milk intake was associated nonlinearly with prediabetes risk. Low-fat dairy foods, total milk, yogurt, low-fat cheese, and ice cream were not associated with prediabetes risk. ConclusionIn this large Australian cohort, protective associations were found for high-fat dairy types, whereas neutral associations were seen for low-fat dairy types. Studies with more detail on sugar content of types of dairy foods and products eaten with dairy foods (e.g., cereals or jam), and studies into potential causal mechanisms of the health effects of dairy intake are required.

Lipases and their Applications in Biomedical Field

Abstract: Lipases are carboxylic ester hydrolase enzymes, constituting the class of serine hydrolases, requiring no cofactor for their action. They have various substrates and produce glycerol and free fatty acids through the hydrolysis of fats and oils. Owing to their wide applications and the simplicity with which they can be mass-produced, these are a significant group of biotechnologically important enzymes. In addition, lipases have the special characteristic of operating at a lipid/ water interface. Present review focuses on the medical and therapeutic use of lipases. These enzymes and their inhibitors have applications with remarkable success for managing or even treating diseases such as cancer, obesity, atherosclerosis, and Alzheimer’s. Lipases have also been used to produce healthier fatty acids and low-fat cheese. The characteristic physicochemical and catalytic properties of enzymes make them ideal for biosensors and digestive aids in individuals with exocrine pancreatic inefficiency. Newer avenues open as deeper and more relevant studies are being conducted on newer lipases.

Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade

ABSTRACT This work aimed to study the response of Uruguayan consumers to cheeses with different nutritional and commercial characteristics and determine changes over the last decade. Conjoint analysis was used to establish the value that consumers gave to different health benefits (low-fat, salt-reduced, fibre-enriched, probiotic) and to different manufacturing processes (traditional and industrial) for two different types of cheese (spreadable and semi-soft). Results indicated that consumers’ interest varied depending on the proposed health benefit. In general consumers’ interest in cheese with specific nutritional benefits was lower than for the regular product. Consumers were interested only in the low-fat cheeses with no change in 2010 and 2018. Manufacture type became significant between years, nowadays consumers are more interested in traditional manufacture. Consumer segmentation in 2018 showed that some groups were willing to consume cheeses with health benefits, among the different options, nowadays there are new opportunities for functionality in cheeses.

Effect of fat on non-linear rheological behavior of processed cheese spreads using coupled amplitude-frequency sweeps, Fourier Transform-Chebyshev polynomials method, sequence of physical processes, and quantitative network analysis

The nonlinear rheological behavior of high and low-fat cheese spreads was investigated at strains between 0 and 1000% using 4 different methods. The first method consisted of frequency sweeps at selected strains where the strain sweep was stopped, and a frequency sweep was conducted immediately in the linear viscoelastic region. Secondly, the strain sweep was analyzed with the FTC method in the non-linear region. The third method used SPP to create Cole-Cole plots to quantify elastic and viscous transient moduli throughout the oscillation cycle. Lastly, quantitative network analysis was done on SEM images relating non-linear rheological properties to progressive structural changes in the casein network. The coupled amplitude-frequency sweep method along with SEM and network analysis help elucidate the relationship between the non-linear rheological behavior and microstructure. High-fat samples showed a denser network in SEM images. G’ and G” were higher at small strain amplitudes (<10%) but high-fat samples decayed faster at higher strains (10–1000%). Both formulations recorded shear-thinning and strain-stiffening behavior in the nonlinear region.

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

New solutions in the technology of low-fat cheeses

Low-fat cheeses with the reduced calorie content are of interest both for consumers seeking to reduce the calorie content of the diet, without deteriorating the product taste, and for cheese manufacturers. However, low-fat cheeses made from cow's milk using traditional technologies usually have a mild taste, aroma and coarse consistency. The unsatisfactory quality of this group of cheeses has highlighted the need to search for new methods, including the use of biotechnological means. One of the directions of research is the use, along with the main acid-forming starter microflora, of adjunct cultures, capable of intensifying enzymatic processes during cheese ripening. The article presents the research results of the influence of adjunct cultures of propionic acid bacteria of Propionibacterium freudenreichii in combination with different ripening conditions on the organoleptic characteristics of cheeses with reduced calorie content. It was found that the best result in terms of consistency, taste and aroma was obtained in cheese made with the addition of propionic acid bacteria and ripening at a temperature of 12±1 °C. Ripening of cheeses using a three-stage temperature regime, including 14 days of ageing in a warm ripening room, ensures the formation of eyes of the correct rounded shape, but leads to a deterioration in other organoleptic characteristics.

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.

Characteristics of low-fat white soft cheese made with different ratios of Bifidobacterium bifidum

Characteristics of low-fat white soft cheese made with different ratios of Bifidobacterium bifidum