Low-fat Control Cheese Research Articles

Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics

Improvement of low fat Kashkaval cheese quality by using different percentages of Transglutaminase has been studied. Low fat Kashkaval cheese was made from mixture of buffalo's and cow s milk (1:1) standardized to 1% fat, treated by adding Transglutaminase (TGase) at the rate of 0.3, 0.5 and 0.7 g/Liter respectively. The resultant cheese was stored for 45 days at 10°C and 80% relative humidity. Data showed that using Transglutaminase in low fat cheese increased moisture %, TN % and fat %, while decreased acidity % as compared to low fat control cheese. Using Transglutaminase had significant positive effect on the rheological characteristic of low fat kashkaval cheese. A linear relationship was found between the concentration of TGase used and the improvement of cheese rheological properties. It could be concluded that low fat Kashkaval cheese can be made from milk treated with 0.7 g TGase/L in order to obtain cheese of acceptable texture and good body.

Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate

Investigation on the effect of fat and fat replacer sodium alginate (alginate) on low fat Cheddar cheese was conducted by systematic studies in three cheese types, namely control full fat cheese (CFFC ~ 32% fat), control low fat cheese (CLF C ~ 5% fat) and low-fat cheese with alginate (LFCA ~ 3% fat). Lubrication properties, coefficient of friction, in vitro digestibility, and textural sensory analysis were studied. Coefficient of friction (CoFmin) of CFFC and LFCA were not different (P > 0.05) from each other and were lower (P < 0.05) than CLFC. Rate of protein release and cheese matrix disintegration were directly influenced by cheese composition (moisture and fat content and presence of alginate) and textural properties of cheese. Hence, this study suggested that the presence of fat and sodium alginate in cheese exhibited more lubrication and enhanced digestion compared to CLFC, whereas sensory properties of all cheeses were similar to each other.

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and 0.23% (w/w) (LFCA4). Control full fat cheese (CFFC) and control low fat cheese (CLFC) were used for comparison. Physical characteristics, namely texture profile, microstructure, transverse relaxation time (T2) distribution (measured by low-field NMR) and color were analysed periodically during ripening until 180 days. Texture profile analysis illustrated a significant improvement in texture of alginate added LFC (P < 0.05) as compared to CLFC. The textural attributes of LFCA1 ripened for 30 days were comparable to CFFC ripened for 60 days and beyond. A close resemblance in textural attributes between alginate added LFC and CFFC, not previously reported when using other fat replacers, was observed. Scanning electron micrograph (SEM) images revealed that alginate added LFCs had smoother surfaces as compared to CFFC and CLFC, and the dense and compact protein matrix characteristic of CLFC was not observed. Confocal laser scanning microscopy (CLSM) suggested that the fat particle size, area and volume were affected in all LFCs due to their lower fat level and these parameters increased during ripening in CFFC. NMR results revealed increase in higher mobility water fraction in alginate added cheese compared to CFFC and CLFC. Hunter L, a and b values for alginate added LFCs indicated that they were whiter than CLFC and less yellowish than CFFC at the beginning of ripening; the color of some of the alginate added LFCs was comparable to CFFC after 120 days of ripening. Overall, addition of alginate significantly improved the textural, microstructural properties and color of LFCs, affirming its potential as a promising texture modifier.

Efficacy of sodium alginate as fat replacer on the processing and storage quality of buffalo mozzarella cheese

PurposeThe sensory quality and yield of mozzarella cheese deteriorate as the fat content in milk is reduced. This study aims to evaluate the efficacy of sodium alginate as a fat replacer in low-fat buffalo mozzarella cheese on the basis of processing and storage (4 ± 1°C) quality.Design/methodology/approachFive treatments of buffalo mozzarella cheese, viz., control full-fat cheese (6.0 per cent milk fat; CFFC), control low-fat cheese (<0.5 per cent milk fat) without sodium alginate (CLFC), low-fat cheese with 0.1 per cent sodium alginate (LFC-1), 0.2 per cent sodium alginate (LFC-2) and 0.3 per cent sodium alginate (LFC-3), were comparatively evaluated.FindingsIncrease in the level of sodium alginate increased the percent yield of treated low-fat cheese than CLFC. Addition of sodium alginate to low-fat cheese resulted in decrease in hardness (p = 0.023) and chewiness than CLFC. Meltability was significantly decreased (p = 0.03) in low-fat cheese than CFFC. It was recorded as 1.5 ± 0.14 cm for CFFC to 0.2 ± 0.08 cm in LFC-3. Sensory panellists awarded LFC-3 highest and lowest to LFC-1; however, treated products at all selected levels were superior to CLFC. Oxidative stability and microbial stability were improved in LFC-3 than CFFC during storage.Practical implicationsResults concluded that 0.3 per cent sodium alginate is optimum for the development of extended shelf-life functional/low-fat/low-calorie buffalo mozzarella cheese.Originality/valueProcessing interventions can be successfully used to develop low-fat/low-calorie mozzarella cheese with acceptable sensory attributes and longer storage life.

Efficacy of Carboxymethyl Cellulose as Fat Replacer on the Processing and Storage Quality of Buffalo Mozzarella Cheese

Processing and storage (4 ± 1°C) quality of Low-fat buffalo mozzarella cheese (BMC) was evaluated with carboxymethyl cellulose (CMC) as fat replacer. Five treatments of BMC viz. Control full-fat cheese (6.0% milk fat; CFFC), Control low-fat cheese (<0.5% MF) without CMC (CLFC), Low-fat cheese with 0.2% CMC (LFC-1), 0.4% CMC (LFC-2) and 0.6% CMC (LFC-3) were comparatively evaluated. Melting time increased, whereas hardness and chewiness decreased with CMC in BMC. Sensory panellists awarded LFC-2 highest and lowest to LFC-3, however treated products at all selected levels were superior than CLFC. Oxidative and microbial stability was improved in LFC-2 than CFFC during storage. Results concluded that 0.4% CMC is optimum for the development of extended shelf life functional BMC.

Enzymatic cross-linking of whey proteins in low fat Iranian white cheese

The effects of cheese milk treated with transglutaminase (TGase) simultaneously with rennet addition, with and without enrichment with whey protein isolate (WPI), on the chemical and textural characteristics of low fat Iranian white cheese were investigated. Enzymatic treatment of milk increased the moisture content, cheese yield and the ratio of moisture-to-protein (M:P), resulting in decreased fracture stress and Young's and storage (G′) moduli. When TGase was added to cheese milk after fortification with WPI, a higher protein recovery and hardness indices were obtained in comparison with the sole addition of TGase. Scanning electron microscopy images revealed a compact and dense microstructure in the control low fat cheese, explaining the harder texture of the sample. Cheese milk fortification with WPI and TGase treatment increased the number of serum pools within the microstructure in accordance with the trend observed for M:P.

Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants

Photo-oxidation of cheese products has become an issue due to the fact that packaging of cheeses in transparent materials is very frequently used. The present study aimed to give new aspects of the possible antioxidative activity of whey proteins in photo-oxidation of cheese and the whey proteins were expected to act as scavenger and thereby reduce lipid oxidation. Oxidation was investigated in low-fat model cheese with whey protein isolate (WPI) added and compared to a low-fat control cheese. The cheeses were packed in air or in vacuum, respectively, and stored under light. Accumulations of lipid hydroperoxides, pentanal, hexanal, heptanal, 1-hexanol, dimethyl disulfide and dityrosine were all found to be dependent on the availability of oxygen. The presence of WPI reduced the accumulation of both lipid and protein oxidation products. The consumption of the naturally occurring antioxidant α-tocopherol was not affected by the added WPI. After the seventh day of light-exposed storage during which all riboflavin was decomposed and the concentration of α-tocopherol had found a stable level, the presence of WPI resulted in an extension of the observed lag phase in the accumulation of secondary lipid oxidation products. As WPI reduced the accumulation of protein oxidation products as well, it is suggested that WPI is not a typical radical scavenger.

Improvement in melting and baking properties of low-fat Mozzarella cheese

Low-fat cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, low-fat Mozzarella cheese was developed in which fat is released onto the cheese surface during baking to prevent excessive dehydration. Low-fat Mozzarella cheese curd was made with target fat contents of 15, 30, 45, and 60g/kg using direct acidification of the milk to pH 5.9 before renneting. The 4 portions of cheese curd were comminuted and then mixed with sufficient glucono-δ-lactone and melted butter (45, 30, 15, or 0g/kg, respectively), then pressed into blocks to produce low-fat Mozzarella cheese with about 6% fat and pH 5.2. The cheeses were analyzed after 15, 30, 60, and 120 d of storage at 5°C for melting characteristics, texture, free oil content, dehydration performance, and stretch when baked on a pizza at 250°C for 6min in a convection oven. Cheeses made with added butter had higher stretchability compared with the control cheese. Melting characteristics also improved in contrast to the control cheese, which remained in the form of shreds during baking and lacked proper melting. The cheeses made with added butter had higher free oil content, which correlated (R2≥0.92) to the amount of butterfat added, and less hardness and gumminess compared with the control low fat cheese.

Monitoring the Chemical and Microbiological Changes During Ripening of Iranian Probiotic Low-Fat White Cheese

Problem statement: The objective of this experiment was to manufacture an Iranianlow fat probiotic cheese. Approach: Iranian white brine cheeses (4 trials) were made by varyingprocesses, i.e., lowering the fat content and use of probiotic adjunct culture on separate days. All types of cheeses were ripened at 13°C for 2 weeks and at 6°C to the end of ripering period. Cheeses were analyzed for the compositional, microbiological, color and sensory characteristics and also lipolysis and organic acid profile. The Cheese of each trial was sampled at 1, 15, 30, 45 and 60 days during ripening. Results: Decreasing the fat level resulted in significant increases (p<0.05) in the level of moisture, protein and pH of whey. The results show that probiotic cheeses had higher moisture and pH than cheeses with bacteria (p<0.05). There were no significant differences (p>0.05) between the concentration of L. acidophilus of cheese groups when the fat content of samples was reduced. The rate and extent of lipolysis in the full-fat cheese was higher than in the low-fat control cheese (p<0.05). Results also showed decreasing fat content and addition of adjunct culture to the cheese treatments decreased the acetic and lactic acid contents (p<0.05). Decreasing the fat content of cheese samples and use of both factor in the treatments increased the a* value in the samples. Low fat cheeses received higher flavor and odor scores than full fat cheeses. Also addition of adjunct culture significantly (p<0.05) decrease the texture score of manufactured cheeses. Conclusion: Therefore the results of this study showed that the Iranian probotic low fat cheese is a functional food. It has better flavor and odor than normal cheese and can be used in many cases like as heart disease and obesity.

Note: Effect of Different Cultures on Physico-chemical and Sensory Properties of Low-fat Herby Cheese

The effect of three commercially available traditional cultures namely yoghurt cultures ( Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), cheese cultures ( Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) and helveticus culture ( Lactobacillus helveticus) on the physico-chemical and sensorial characteristics of low-fat herby cheese were investigated during ripening for 90 days. Low-fat cheese and full-fat cheese without starter culture were also produced, for comparison. Results indicated that addition of the different starter cultures on low-fat cheeses had no significant (P 0.05) effect in compositional (moisture, fat in matter, titratable acidity and pH) and biochemical (water-soluble nitrogen (WSN)), trichloroacetic acid-soluble nitrogen (TCA-SN) and phosphotungstic acid-soluble nitrogen (PTA-SN) compounds in comparison with the low-fat control cheese. The low-fat cheeses made with the starter cultures had slightly greater scores for appearance and colour, body-texture, flavour and acceptability than the control low-fat cheese after 30, 60 and 90 days ripening but differences were not significant (P 0.05). Full-fat cheeses had greater sensory scores than low-fat cheeses.

Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers

The textural, melting and sensory properties of low-fat fresh kashar cheeses (∼70% fat reduction) produced by using two protein-based fat replacers (1.0% w/w Simplesse®D-100 and 1.0% w/w Dairy-Lo™) and one carbohydrate-based fat replacer (5.0% w/w Raftiline®HP) were examined during the storage period for 90 days. The low-fat cheese without fat replacer and the full-fat cheese were also produced, for comparison. The moisture contents and the values of moisture in non-fat substance of the cheeses made with fat replacers were significantly higher than low fat control cheese, whereas protein contents were significantly lower. The use of fat replacers decreased the hardness, springiness, gumminess and chewiness and increased cohesiveness. Simplesse®D-100 corrected all appearance defects determined in low fat cheese. Simplesse®D-100 and Raftiline®HP produced an improving effect on flavour, texture and overall acceptability of low-fat cheese until the 30th day of storage. The sensory scores of the cheeses with these fat replacers decreased due to excessive softening and salty flavour for Simplesse®D-100 and undesirable colour, softening and off-flavour for Raftiline®HP on the 60th and 90th days of storage. Dairy-Lo™ had no effect on the textural and sensory properties of low-fat cheese. The use of Raftiline®HP among fat replacers caused a slight increase in meltability. These results indicated that Simplesse®D-100 and Raftiline®HP can improve the texture and sensory properties of low-fat fresh kashar cheese. However, further investigations are needed to prevent the defects which were shown after the 60th day of storage.

Lipolysis and volatile compounds in low-fat Kefalograviera-type cheese made with commercial special starter cultures

Two commercially available starter culture systems, Alp DIP and a mixture of Alp DIP D and Joghurt V1, were compared with a regular starter culture, CH-1, for their effects on lipolysis and volatile compounds in a low-fat (9.5%), high moisture (49.6%) Kefalograviera-type cheese during aging. A full-fat control Kefalograviera cheese (30.8% fat, 37.8% moisture) was also made with the regular starter culture. The results indicated that the experimental low-fat cheeses had a higher, but not significantly, total FFA content than the control low-fat cheese and a significantly lower level than the full-fat cheese. The experimental cheeses had also significantly higher levels of acetone at 90 days and acetic acid, diacetyl and acetoin at 180 days than the control low-fat cheese which had significantly higher levels of butan-2-ol and butan-2-one than the former cheeses at both sampling ages.

Effect of commercial adjunct cultures on proteolysis in low-fat Kefalograviera-type cheese

The effect of two commercially available adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. cremoris and Lc. lactis subsp. lactis ) on the proteolysis in low-fat hard ewes’ milk cheese of Kefalograviera-type was investigated. Two controls, a full-fat cheese (306 g kg −1 fat, 378 g kg −1 moisture) and a low-fat cheese (97 g kg −1 fat, 486 g kg −1 moisture, made using a modified procedure), were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of cheese and water soluble cheese extracts, was marginal. The reverse-phase HPLC peptide profiles of the water soluble extracts from low-fat cheeses were similar although some quantitative differences were observed between low-fat control cheese and experimental cheeses. The fat content as reflected by the differences in peptide profiles affected the pattern of proteolysis. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in 120 g L −1 trichloroacetic acid, was significantly ( P <0.05) affected by the addition of adjunct cultures. Furthermore, the adjunct cultures enhanced the production of low molecular mass nitrogenous compounds; the levels of total nitrogen, soluble in 50 g L −1 phosphotungstic acid, and of free amino acids were significantly ( P <0.05) higher in the low-fat experimental cheeses than in the low-fat control cheese.

Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures

The effect of two commercial adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris ) on lipolysis and the formation of volatile compounds in low-fat hard ewes’ milk cheese of the Kefalograviera-type was investigated. Two controls, a full-fat cheese (30.6 g fat 100 g cheese −1 , 37.8 g moisture100 g cheese −1 ) and a low-fat cheese (9.7 g fat 100 g cheese −1 , 48.6 g moisture 100 g cheese −1 , made using a modified procedure) were also prepared. The results indicated that the low-fat cheeses made using the adjunct cultures had significantly higher total levels of free fatty acid (TFFA) than the control low-fat cheese but significantly lower levels than the control full-fat cheese. Almost the same volatile compounds were identified in the four cheeses. The low-fat cheeses made with the adjunct cultures had higher levels of acetone, diacetyl and acetoin than the control low-fat cheese but lower levels than the full-fat cheese.

Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese

The effect of a commercial adjunct culture (CR-213, containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis) on the proteolysis in low-fat Feta-type cheese was studied. Two controls, a full-fat cheese (∼220 g kg−1 fat) and a low-fat cheese (∼70 g kg−1 fat) made using the standard procedure were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of cheese and water-soluble cheese extracts, was marginal. Reverse-phase HPLC analysis of water-soluble cheese extracts indicated only relatively minor differences in proteolysis between controls and experimental cheeses. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in trichloroacetic acid (120 g L−1), was not affected by the addition of adjunct culture. However, the levels of total nitrogen soluble in phosphotungstic acid (50 g L−1) and the concentration of free amino acids were affected by the adjunct culture and were significantly (P<0.05) higher in the experimental cheeses than in the low-fat control cheese.

Improvement of Sensory Quality of Lowfat Kefalograviera-Type Cheese by Using Commercial Special Starter Cultures

Two commercially available special starter culture systems, Alp DIP and a mixture of Alp DIP D and Joghurt V1, were compared with one commercial regular starter culture, CH-1, for their effects on the compositional, sensory and textural characteristics of lowfat (9.5%) high moisture (49.6%) Kefalograviera-type cheese during aging. A full-fat control Kefalograviera cheese (30.8% fat, 37.8% moisture) was also made with the regular starter culture. The results indicated that the type of starter did not affect the composition (moisture, fat, protein, salt and pH) of the lowfat cheese. Sensory analysis showed that the lowfat cheeses made with the special cultures received greater body and texture scores and significantly higher flavor scores than the lowfat control cheese after aging for 90 and 180 d. Moreover, the former cheeses received body and texture and flavor scores not significantly different from those of the full-fat cheese. Texture profile analysis by Instron showed that there were no significant differences in the textural characteristics (force and compression to fracture, cohesiveness, springiness, gumminess and chewiness) between lowfat cheeses made with the special cultures and that made with the regular starter, except for hardness which was significantly lower in the former cheeses.

Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture

The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to cheese milk, on the characteristics of the resultant low-fat Feta-type cheese during aging, was studied. Two controls, a full-fat cheese (∼22% fat) and a low-fat cheese (∼7% fat, made using the standard procedure), were also prepared. The results indicated that the adjunct containing low-fat cheeses exhibited no significant (P>0.05) differences in compositional (moisture, fat, protein, salt, pH) or textural (force and compression to fracture, hardness) characteristics in comparison with the low-fat control cheese. It was also found that the use of the adjunct culture slightly improved the flavour intensity of the low-fat cheese which received a flavour score similar to that of the full-fat control cheese. Moreover, the experimental low-fat cheeses received significantly (P<0.05) higher total scores (overall quality) than the low-fat control cheese but lower than the full-fat cheese.

Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture

The effect of a commercial adjunct culture (CR-213), containing Lactococcus Lactis subsp. lactis and Lactococcus Lactis subsp. cremoris, added at the level of 0.06 and 0.09% (w/w) to cheese milk, on lipolysis and formation of volatile compounds was studied. Two controls, a full-fat (∼22% fat) and a low-fat cheese (∼7% fat) were also prepared. The results indicated that the adjunct-treated low-fat cheeses had higher total free fatty acid (TFFA) levels than the low-fat control cheese but lower than the full-fat control cheese. The full-fat cheese had significantly higher levels of TFFA than the low-fat control. Almost the same volatile compounds were identified in the four cheeses. The adjunct culture containing low-fat cheeses had higher levels of acetaldehyde, 2-butanone, ethanol and acetoin than low-fat control cheese and even higher than the full-fat cheese.

Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures

Abstract The effect of two commercially available adjunct cultures, LBC 80 (Lactobacillus casei subsp. rhamnosus) and CR-213 (containing Lactococcus lactis subsp. cremoris and L. lactis subsp. lactis) on the compositional, sensory and textural characteristics of low-fat hard ewes’ milk cheese of the Kefalograviera-type was investigated. Two controls, a full-fat cheese (30.6 g 100 g−1 fat, 37.8 g 100 g−1 moisture) and a low-fat cheese (9.7 g 100 g−1 fat, 48.6 g 100 g−1 moisture, made using a modified procedure), were also prepared. The results indicated that the addition of the adjunct cultures did not significantly (P>0.05) affect the composition (moisture, fat, protein, salt, pH) and textural characteristics (force and compression to fracture, hardness, cohesiveness, springiness, gumminess, chewiness) of the low-fat cheese. The low-fat cheeses made with the adjunct cultures received significantly higher scores for flavour intensity and body and texture than the control low-fat cheese after 90 and 180 days ripening. Moreover, the low-fat cheeses made with adjunct cultures received flavour scores similar to those of the full-fat cheese, but significantly lower body and texture scores.

FAT REPLACERS IN LOW‐FAT MEXICAN MANCHEGO CHEESE

Low‐fat Manchego cheeses (15 g fat/L milk) were prepared with three commercial fat replacers consisting of low methoxyl pectin (LMP), whey protein concentrate (WPC) and microparticulated whey protein (MWP). A low‐fat cheese (15 g fat/L milk) without added fat replacer and a full‐fat cheese (30 g fat/L milk) were prepared as controls. Cheeses were matured thirty days prior to instrumental texture profile analysis, microstructure analysis, and discriminative sensory evaluation. Scanning electron micrographs showed that the low‐fat cheeses incorporating the LMP and WPC fat replacers lost the compact and dense protein matrix characteristic of the low‐fat control cheese and exhibited hardness, springiness, cohesiveness and chewiness similar to the full‐fat control cheese. No significant difference was found in the sensory characteristics between the full‐fat control cheese and the cheese incorporating WPC.