Processed Cheese Analogue Research Articles

Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms

The functionality changes of processed cheese analogue with stretchability during refrigerated storage (0–60 d) at 4 °C were explored and the possible mechanisms were investigated. The results showed that stretchability, meltability, and free oil release of the cheese analogue decreased during refrigerated storage, and stretch length decreased from >270 cm to 130.63 ± 8.24 cm after refrigerated storage. Furthermore, the pH 4.6-soluble nitrogen fractions, soluble calcium and phosphorus, and the fraction of bound water of the cheese analogue significantly increased during refrigerated storage, while the β-casein and the fraction of free water decreased. The microstructure results showed that the whey channel disappeared while the proteins were swollen and squeezed and deformed the fat globules over refrigerated time. In conclusion, the functionality changes of the cheese analogue during refrigerated storage occurred under the compound effects of proteolysis and hydration of protein as well as dissolution of bound calcium.

Quality Characteristics of Processed Cheese Fortified with Spirulina Powder.

Spirulina is a rich source of nutrients viz., essential amino acids, essential fatty acids, carotenoids and vitamins. The study was carried out to evaluate of Spirulina maxima addition as source of nutrients, antioxidants and color on processed cheese properties. Processed cheese analogue treatments were supplemented with Spirulina maxima powder (1, 2 and 3%). The chemical, physical, color and sensorial properties of processed cheese analogue supplemented with S. maxima were evaluated through 3 months of cold storage (7°C). Also, the antioxidant capacity of S. maxima processed cheese analogue treatments was determined. The spreadable processed cheese analogue with 3% S. maxima powder had higher chemical components except ash compared to control cheese. The results of physical properties showed that the penetrometer reading of the S. maxima processed cheese treatments was higher than those of control allover storage period, while oil separation and melt ability were lower. The S. maxima processed cheeses were more green (a-value) and lower whiter (L-value) than those of control. The highest free radical scavenging activity (57.24%) was recorded for S. maxima processed cheese analogue treatment (3%). From the sensorial results, the S. maxima processed cheese analogue (1 or 2%) treatments was higher acceptable compared to those of 3%. Hence, adding S. maxima powder (1 or 2%) during processed cheese analogue manufacture let the cheese to develop special color (green), high nutritional value, antioxidant activity and sensorial scores.

Impact of Kaki (Diospyros kaki) Juice on the Rheological, Sensory and Color Properties of Spreadable Processed Cheese Analogue

Impact of Kaki (Diospyros kaki) Juice on the Rheological, Sensory and Color Properties of Spreadable Processed Cheese Analogue

Production of functional spreadable processed cheese using Chlorella vulgaris.

Chlorella vulgaris alga is one of the most important additives for enhancing the nutritional content of conventional foods, hence positively affecting human health. This alga is known as a rich source of protein, fatty acids, fiber, essential vitamins and minerals. Also, it contains antioxidants, omega 3, antivi- ral and anticancer properties. The aim of this research is increasing the nutritional and potential therapeutic value of processed cheese by using Chlorella vulgaris alga, taking advantage of its high nutritional and health value. The ingredients in the processed cheese blends were mature cheddar cheese, Ras cheese, butter, skimmed milk powder, Emulsifying salts (K-2394, S9s & S4), Chlorella vulgaris (in freeze- dried and slurry forms). Chemical, rheological and sensory evaluation properties were evaluated in processed cheese analogue (PCA) treatments when fresh and after three months of cold storage at 5–7°C. PCA treat- ments were enriched with 2%, 4% and 6% dried Chlorella vulgaris powder in the cheese blends and 4% Chlorella vulgaris slurry. The incorporation of alga into processed cheese led to an increase in their functional characteristics. The results of sensory evaluation of PCA samples demonstrated that 2% of alga addition was the best treat- ment, followed by 4%, but that the level of 6% was unacceptable to consumers. The studied alga enhanced the cheese analog with the high levels of selenium, zinc, iron, magnesium and potassium. Antioxidant activity in the cheese enhanced with Chlorella vulgaris was higher than the control sample. To improve some proper- ties of PCA, other emulsifying salts (S9S and S4) were tested and the alga was added in the form of slurry with value of 4% into the cheese blend. Both S9S and S4 emulsifying salts were good and the S4 was the best for oiling off and meltability. Also, when using the slurry of Chlorella vulgaris, the granular texture of the cheese analog completely disappeared. The results showed that the alga indeed increased nutrition values and health benefits to the processed cheese, making it a substantial functional food. Therefore, we recommend supporting the manu- facture of the processed cheese analogue with the addition of 2% Chlorella vulgaris alga in soft powder form and 4% Chlorella vulgaris alga in slurry form at the end of the processing.

Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey

Spreadable processed cheese analogue was prepared by replacing 2.5, 5 and 7.5% of skim milk powder with 9.22, 18.44 and 27.7 of Ricotta cheese, respectively. The obtained results showed that it is possible to successively use Ricotta cheese as an ingredient for processed cheese manufacturing with good flavour and acceptability. Production of processed cheese analogue with addition of Ricotta cheese significantly increased the total nitrogen, soluble nitrogen, fat and ash as compared with the control. At the same time, lactose content was significantly decreased comparing with the control. However, total solids, salt contents and pH values in all treatments were changed within a narrow range where the variations were not significant. Storage of cheese for 60 days showed a general trend of increment in all components ratios except lactose where the ratios were decreased. The texture of processed cheese analogue improved with adding Ricotta cheese. Replacement of skim milk powder at ratios of 2.5 and 5% with Ricotta cheese did not alter the colour, taste and overall acceptability while the 7.5% revealed the lowest acceptability by the panellists.Therefore, producing processed cheese analogue can be made with addition of Ricotta cheese up to 18.44% with satisfied sensory attributes.

Processed Cheese: Basics and Possibility for the Development of Healthier Products

Processed cheese gains continuous popularity due to its diverse composition and wide applications. The diversity of ingredients used for its formulation permits the production of a wide variety of cheeses with different flavours, textures and functions. Presently, more attention has been paid to processed cheese as a promising food vehicle able to deliver specific nutrients into human body. This review focuses on the following topics: market development, main ingredients of processed cheese (mainly natural cheeses, milk protein and emulsifying salts), processed cheese analogue(classification, formulation and important protein and fat substitutes) and previous attempts for production of healthier processed cheese.

Modelling the combined effect of salt, sorbic acid and nisin on the probability of growth of Clostridium sporogenes in high moisture processed cheese analogue

This study focused on the application of hurdle technology to inhibit the growth of Clostridium sporogenes in high moisture, low salt, ambient shelf-stable processed cheese analogue (PCA). The effectiveness of various combinations of salt, potassium sorbate and nisin in inhibiting C. sporogenes growth was quantified using logistic regression to produce probability-of-growth models. The results of this study demonstrate that it is feasible to produce a high moisture and low salt PCA, if sufficient concentrations of potassium sorbate and nisin are added to the product. Any change in the concentration of one of the selected preservatives must be compensated for by changes in concentrations of the other two preservatives. The models developed enable the level of probability to be set to provide a required level of stringency. The models tend to be fail-safe as they were developed using an inoculum size larger than the expected contamination in processed cheese.

Effect of Synergized Filler as Protein Base Substitution and Replacer on Technological Properties of Low-Fat Spreadable Processed Cheese Analogue

Milk protein concentrate in Low Fat Spreadable processed cheese analogue replaced and substituted with synergized filler branded as ldquo Gervizol rdquo which containing soy proteins soy fibers maltodextrine and modified starch Cheese trails which substitute milk protein concentrate with control T T and T from synergized filler were prepared All treatments were analyzed toward microbial physicochemical sensorial and textural characteristics during six months of storage The obtained chemical results revealed that all treatments pH values were higher than control in the beginning and end of storage Moisture contents were higher than control in the beginning and end of storage On the other hand treatment retained highest moisture contents comparing with rest of treatments All treatments fat salt and protein were slightly increased in end of storage compared with fresh cheese Microbiologically total counts were generally low Molds and yeasts coliforms and anaerobic spore formers were not detected during storage Trail treatments adhesiveness indicates lowering values g sec comparing with control treatment in the beginning and end of storage period The linear increase of the synergist replacer used content had effect on decrease of chewiness The synergized replacer used decreased the cohesiveness during storage period for treatment and While treatment was similar with control which is increased during storage period Also gumminess and hardness values were decreased for all treatments including control Treatment retained highest resilience at end of storage period Treatments springiness decreased due to the increase in the synergist substitute and replacer used Sensory evaluation showed that T had significantly higher flavor spreadability and color Cost saving of treatments were and for T T and T respectively

Evaluation of Some Chemical and Sensory Properties of Processed Cheese Analogue with Selected Vegetable Oils

Cheese analogues are cheese-like products with varied compositions and functional properties which produced by partial or whole replacement of milk components, in particular milk fat, by non milk-based components. The purpose of this research was to evaluate the effect of replacement of milk fat in processed cheese with different formulations from olive, corn and sesame oils on some chemical and sensory properties. The results indicated that the peroxide values were not affected by the replacement of milk fat with vegetable oils significantly (P <0.05), while the free fatty acid content was slightly but significantly affected. These two values were significant (P <0.05) increased during the three months of storage. The cholesterol contents in the cheese samples with olive, sesame and corn oils were 86.9, 84%, and 83.1%, respectively lower than those of the whole milk cheese sample. The replacement of milk fat with vegetable oils did not affect the appearance, color and tenderness of the processed cheese samples. The replacement of milk fat with vegetable oil significantly (P <0.05) affected the flavor of the cheese analogue samples.

Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue

Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously labeled analogue, artificial, extruded, synthetic and/or filled. Processed cheese can be formulated using different types of cheese with different degree of maturation, flavorings, emulsifying, salts, and/or several ingredients of non-dairy components. Non-dairy ingredients have been used in processed cheese for many dietary and economic reasons. In this study, lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA). Matured Ras cheese (3 months old) was manufactured using fresh cow milk. Soft cheese curd was manufactured using fresh buffalo skim milk. Emulsifying salts S9s and Unsalted butter were used. Lupine termis paste was prepared by soaking the seeds in tap water for week with changing the water daily, and then boiled in water for 2 hrs, cooled and peeled. The peeled seeds were minced, blended to get very fine paste and kept frozen until used. Lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA). The obtained PCA were analysed when fresh and during storage up to 3 months at 5±2°C for chemical composition, physical and sensory properties. The histopathological effect of lupines on alloxan diabetic albino rats and nutritional parameters were also investigated. Incorporation of lupine paste in PCA increased the ash and protein contents while meltability and penetration values of resultant products were decreased. Adding lupine in PSA formula had relatively increased the oil index and firmness of products. Feeding rats a balanced diet containing processed cheese enriched with lupine showed marked improvements in islets structure and lowered blood glucose compared to rats fed on basil diet (negative group). Springiness was greatly reduced with increasing the added ratio of lupine in the formula of cheese. All processed cheese produced were sensory acceptable but an overall acceptability was lowered by incorporating lupine in PCA formula. Body and texture score of PCA was the mostly affected by increasing lupine ratio in formula without significant difference up to 50% substitution of cheese base.

Production of Functional Spreadable Processed Cheese Analogue Supplemented with Chickpea

Production of Functional Spreadable Processed Cheese Analogue Supplemented with Chickpea

Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat

Abstract ‘Requeijao cremoso’ is a spreadable processed cheese that shows ample acceptance on the Brazilian market. In this work, analogues of this cheese, made by substituting 25% and 50% of the dairy fat with vegetable fat, were studied with respect to physical–chemical composition, texture profile, microstructure and sensory acceptance. The substitution of part of the dairy cream by vegetable fat resulted in increased adhesiveness and hardness. The traditional cheese presented a uniform protein network in which numerous small fat particles were dispersed, whilst in the analogues, the fat globules were present in smaller numbers and with greater diameters, a behaviour intensified by increasing proportions of vegetable fat. In the sensory analysis, the traditional cheese and the analogue with 50% vegetable fat were better evaluated than the analogue with 25% vegetable fat.

IMPROVEMENT THE KEEPING QUALITY AND FLAVOUR OF PROCESSED CHEESE ANALOGUE.

IMPROVEMENT THE KEEPING QUALITY AND FLAVOUR OF PROCESSED CHEESE ANALOGUE.

Processed Cheese Analogues Incorporating Fat-Substitutes 1. Composition, Microbiological Quality and Flavour Changes During Storage at 5 °C

The effects on the perceived flavour of processed cheese analogue (spreadable type), of changes in the milk protein base, and of the substitution of milk fat by starch or microparticulate whey protein were studied. The gross chemical composition (g 100 g−1fat 12.3-22.8, protein 11.6-14.4 and carbohydrates 3.2-9.0) of the experimental samples was within the range typical of full- and low-fat commercial processed cheese spreads. Differences in sensory character were not associated with microbial contamination because coliforms were absent, and the counts of total viable count (TVC), yeast and moulds and of aerobic and anaerobic sporeforming bacteria were of no practical significance; for example, TVC=2.4×103cfu g−1). Products made using high protein skimmed milk powder were notably different in flavour and aftertaste from those made with retentate. Moreover, the analogues incorporating anhydrous milk fat were easily distinguished from those containing the other `lipid' types by their higher ratings for `creamy' and `buttery' flavour. Overall intensity of `flavour', `bitterness' and the `intensity' and `persistence' of aftertaste were influenced by storage period. These changes were associated with protein degradation during storage.

Processed Cheese Analogues Incorporating Fat-Substitutes 2. Rheology, Sensory Perception of Texture and Microstructure

The effects on the sensory perception of texture, rheology and microstructure of processed cheese analogue made with different milk protein bases, and substitution of milk fat by starch or microparticulate whey protein were studied. Differences in rheological properties of the products were influenced by (a) the duration of storage, (b) the cohesiveness character with respect to the lipid content, and (c) the compression response and spreadability characteristics with respect to lipid, storage period and/or base; the latter two aspects peaked at 2 months and then dropped to their initial values. Scanning and transmission electron microscopy revealed differences in the microstructure of processed cheese analogues. Products made with anhydrous milk fat contained higher concentrations of fat globules compared with analogues made with fat-substitutes. Electron-dense particles were evident in all the products, which could be undissolved protein aggregates or fat-substitutes, and no correlations could be found between such images and the rheological properties of processed cheese analogues. The porosity of the protein matrix was denser in processed cheese analogues made with high-protein skimmed milk powder.