Low-fat Cream Cheeses Research Articles

A low-fat synbiotic cream cheese containing herbal gums, Bifidobacterium adolescentis and Lactobacillus rhamnosus: Physicochemical, rheological, sensory, and microstructural characterization during storage.

This study aimed to use natural herbal gums, as fat replacers, for preparing a low-fat synbiotic cream cheese; for this purpose, the effects of Lepidium perfoliatum seed gum (LPSG) (1% w/w) and flaxseed gum (FG) (1% w/w) on physicochemical, rheological, organoleptic, and microstructural properties of low-fat cream cheese containing B. adolescentis and L. rhamnosus were analyzed over a 45-day storage period. The results indicated that adding LPSG and FG had no significant effects on acidity and pH (p > .05). The results also showed that full-fat (FF) cheese samples had the highest textural (hardness (1.099-0.88), cohesiveness (0.72-0.67), springiness (1.95-1.64), adhesiveness (1.01-0.69), and spreadability (1.53-1.17)), viscosity and sensory scores (color (4.22-4.18), odor (4.13-4.09), taste (4.19-3.89), texture (4.08-3.81), and overall acceptability (4.01-3.72)) during 45-day storage. Based on the probiotic count test, only the treated samples with LPSG + FG had a probiotic count in the standard range (6.23 cfu/g) at the end of the storage time. The outcomes of the present study indicated that the incorporation of LPSG and FG into the formulation of low-fat synbiotic cream cheese could be an effective strategy to overcome the problems associated with fat reduction.

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low-fat cream cheese.

This study aims to produce fat-reduced cream cheese using the different levels (0.25%-0.5%) of basil seed and xanthan gum by a RSM method. The basil seed, xanthan gum, and fat levels did not significantly influence the cream cheese's pH and acidity. With the fat reduction, textural properties were lost; for example, hardness, gumminess, and adhesiveness increased, and cohesiveness decreased. In addition, low-fat cream cheese's sensory score (taste, mouthfeel, and overall acceptance score) was lower. However, adding basil seed and xanthan gum could improve water holding capacity (WHC), hardness, gumminess, cohesiveness, adhesiveness and scores of mouthfeel, and overall acceptance. Basil seed gum had a better impact than xanthan on fat-reduced cream cheese properties among the two gums. In general, results showed that adding 0.5% basil and 0.5% xanthan into cream cheese could manufacture a product with a reduced-fat level (19.04%). At the same time, its physicochemical, sensory, and textural attributes were similar to cream cheese with high fat (24%). In addition, the price of the obtained product was lower.

Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum

Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum

Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol.

Reducing the fat content, impacts the quality characteristics of low-fat cream cheese. This research showed a novel way to incorporate β-glucan and phytosterols as fat replacers and functional ingredients in cream cheese formulation that improves its textural and lubrication properties. In addition, this article discusses the effect of β-glucan and phytosterols used both individually and in combination on the particle size, microstructural and rheological characteristics of functional cream cheese and compares them against commercial product. The potential use of β-glucan and phytosterols as fat replacers in low-fat cream cheese will be useful for the industries to develop functional cream cheese that meets consumers demand.

Comparative evaluation of eleven commercial DNA extraction kits for real-time PCR detection of Bacillus anthracis spores in spiked dairy samples

Spores of Bacillus anthracis are highly resistant and can survive conditions used for food preservation. Sample size and complexity represent the major hurdles for pathogen detection in food-related settings. Eleven commercial DNA extraction kits were evaluated for detection of B. anthracis spores by quantitative real-time PCR (qPCR) in dairy products. DNA was extracted from serial dilutions of B. anthracis spores in milk powder, cream cheese, whole milk and buttermilk. Three kits (QIAamp DNA mini kit, Invisorb Food kit I and II) were determined to produce the lowest limit of detections (LODs) with equally good performance. These kits employed lysozyme and proteinase K treatments or proteinase K in combination with cethyltrimethylamonium bromide-mediated (CTAB) precipitation of cell debris for cell disruption and DNA release. The LODs for these three kits were determined as 102spores/ml of distilled water, 103spores/20mg of powdered milk and 104spores/100mg of cream cheese, respectively. Performance testing of the QIAamp DNA mini kit demonstrated a good reproducibility and appropriate detection limits from 103/ml for butter milk, 104/ml for whole milk and 104/100mg for low fat cream cheese. However, DNA extraction efficiency was strongly inhibited by cream cheese with higher fat contents with an increased LOD of 106/100mg spores. This study demonstrated that qPCR detection depends directly on the appropriate DNA extraction method for an individual food matrix and bacterial agent.

Light-induced formation of free radicals in cream cheese

Abstract Radicals were found, by electron spin resonance (ESR) spectroscopy, to accumulate in cream cheese (26% fat, 7% protein) and more significantly in low fat cream cheese (17% fat, 11% protein) upon light exposure. The decay of radicals following illumination (875 lux, with a strong UV-component for up to 80 min) followed first-order kinetics with a half-life at room temperature of around 0.5 h both for cream cheese and low fat cream cheese. The surprisingly long-lived radicals had a broad structureless ESR-spectrum ( g -value of 2.006) which, for partly desiccated cream cheese, changed towards a nitrogen-centred ESR powder spectrum ( g -value of 2.0014) typical for immobilised protein-based radicals. The protein oxidation product, dimethyl disulphide, and the lipid oxidation products, hexanal and 2-butanone, were detected by GC-analysis in higher concentrations in the outer 1 mm layer than in the second layer (of 1 mm thickness) of the product, in agreement with absorption of 99% of the UV-light intensity in the outer 1 mm layer. The low fat cream cheese had higher levels of both lipid and protein oxidation products, in agreement with the higher steady state concentration of radicals and confirming the role of proteins in oxidative changes also for lipids in cheese. The low fat cream cheese was initially more oxidised than was the cream cheese, as seen from the peroxide values, and oxidation products in lipid droplets could be visualised in three dimensions by confocal laser scanning microscopy, using the fluorescent probe C 11 -Bodipy (581/591).

Flavor–nutrient learning independent of flavor–taste learning with college students

Flavor preference learning is mediated by associations with other liked tastes (flavor–taste learning) or calories (flavor–nutrient learning). The present study asked whether flavor–nutrient learning could be exhibited independent of flavor–taste learning in humans (as has been shown in animals). Subjects were 24 undergraduates with a mean age of 19 years. Half the subjects received the bitter-tasting cream cheese crackers with high fat cream cheese, half with low fat cream cheeses. Half the cream cheeses were flavored orange, half banana in each group. Results showed that subjects who had high fat flavored cream cheese rated the flavor more pleasant in plain crackers than subjects who had the flavor in low fat cream cheese (flavor–nutrient learning), although all cream cheese crackers were bitter tasting in training (flavor–taste learning).

Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

The sensory properties of 25 plain yoghurts and 18 low-fat cream cheeses were investigated by descriptive analysis. In parallel with sensory analysis digital images of sample surfaces were captured and the relationship between image properties and sensory properties were investigated. Global image features of the yoghurt and cream cheese surfaces were extracted using the Angle Measure Technique (AMT). Multivariate data analyses (Partial Least Squares Regression) were applied for investigation of the relation between digital image global features and sensory properties. For both product categories all sensory properties could be predicted with Root Mean Square Error of Cross Validation (RMSECV) for the yoghurts in the range [1.00; 1.97] and for the cream cheeses [0.29; 2.80]. For yoghurts, the largest RMSECV is for the prediction of Creaminess, indicating that it is not well predicted from structure alone. Due to covariation with appearance and structure, sensory properties relating to different modalities (taste and flavour) could also be predicted.

Influence of label and location of testing on acceptability of cream cheese varying in fat content

The acceptability of low-, medium- and high-fat versions of a cream cheese to consumers was measured in different conditions by rating overall distance from ideal. The influence of label (unlabelled vs. commercial package) differed according to the cream cheese fat-level habits of the assessors and to the fat level of the product. In labelled testing, high-fat cream cheese was more highly accepted by high- and medium-fat users and low-fat cream cheese seemed to be further from ideal for high-fat users. The location of testing (home vs. laboratory) affected the rating of only the high-fat product: consumers are more severe on it at home than in the laboratory.