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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.

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The physicochemical, microbiological, textural and sensory characteristics of Mexican Añejo cheese were studied, as well as the composition of the raw milk used for its production. Differences in cheese (moisture, fat, NaCl, titratable acidity, pH, free volatile fatty acids, total viable count and total coliform count, texture and colour) and process milk were observed. A lexicon of 20 descriptors was generated by a 13 member trained panel using descriptive sensory analysis. Global acceptability was assessed by consumers (n = 60) using a nine point hedonic scale. Analysis of variance, internal preference mapping and PLS1 showed a greater acceptability for cheese with higher scores for buttery, crumbly and moisture.However, the least preferred cheese presented greater scores for the attributes: global taste duration, fishy, feet aroma, propionic acid, bitter, astringent and pungent.

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High-power ultrasound (HPU) is a non-thermal processing method that has been researched and used in the last years. The application of ultrasound can modify and improve some technologically important compounds such as starch. This research aimed to examine the effect of ultrasound treatment on yield, physicochemical, and functional properties of lychee seed starch (LS). HPU experimental conditions used were sonication time (5 and 20 min) and amplitude (40% and 70% ). Starch yield significantly increased with increasing ultrasound amplitude and time. The ultrasound did not change the morphology and shape of the granules but caused cracks in their surface. Surface damage induced an increase in amylose content, relative crystallinity, enthalpy of gelatinization, swelling power, solubility index, and acid hydrolysis of the starch. These results indicate that ultrasound mainly affected the amorphous starch region. The morphology, size, color, rheological and thermal characteristics, crystal structure, and structural order features of the untreated and ultrasound-treated LSs were compared. A principal component analysis was carried out to assess the effect of the ultrasound treatment on LS characteristics.

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The yield, moisture loss and viscoelastic properties of white fresh cheeses containing sodium caseinate were determined and compared to those of a reference cheese without sodium caseinate. Added sodium caseinate resulted in higher cheese yields and lower moisture losses during aging. Creep compliance tests were performed on the cheeses using a parallel plate viscoelastometer.Multiple regression analysis of the experimental data providedprst order models that explain the variation of most of the viscoelastic parameters of the white fresh cheeses in terms of sodium caseinate level, moisture content, aging and pH. The instantaneous elastic compliance and the Newtonian viscosity increased with moisture content and pH, respectively. The retarded elastic compliances increased and the first retardation time decreased during aging. The influence of sodium caseinate on most of the viscoelastic parameters was significant.