A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture

Schäfer, Johannes; Sebald, Karin; Dunkel, Andreas; Hofmann, Thomas; Rosenthal, Ines; Schuster, Regina; Atamer, Zeynep; Hinrichs, Jörg

doi:10.1016/j.idairyj.2019.01.012

Cited by 19 publications

(27 citation statements)

References 25 publications

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“…Whey is a by-product of the dairy industry that is well known for its technological and nutritional properties (Ozorio et al ., 2019). A total of 1.6 billion liters of whey are generated each year during the manufacture of cheeses and fermented dairy products with high protein content, such as Greek-style yogurt (Schäfer et al ., 2019). Part of the produced whey is still used for low-value applications, such as pig feeding, land application or anaerobic digestion (Xu et al ., 2019).…”

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confidence: 99%

Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage

Alves

Floriano

Voltarelli

et al. 2020

Journal of Dairy Research

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This research communication addresses the impact of the addition of Lactobacillus casei and/or carbonation (CO2) on the chemical composition, physicochemical characteristics, probiotic survival, and sensory acceptance of passion-fruit flavored whey dairy beverages (70% milk/30% whey) during storage (30 d/4°C). The addition of Lactobacillus casei and/or carbonation did not impact on the chemical composition, pH values, and acceptance (flavor and overall impression) of the products, but increased the acidity, and decreased the aroma acceptance. The carbonation process did not affect the probiotic survival but decreased the acidity of the products during storage. It can be concluded that it is possible to develop a probiotic passion-fruit flavored carbonated whey dairy beverage with suitable chemical composition, acidity, sensory acceptance (>6 in 9-point hedonic scale) and probiotic viability (>7 log cfu/ml) that could be refrigerated stored for 30 d. This is the first report considering a probiotic non-fermented carbonated whey dairy beverage.

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confidence: 99%

Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage

Alves

Floriano

Voltarelli

et al. 2020

Journal of Dairy Research

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“…In order to confirm the results obtained in the experiments with MCB and to include the influence of elevated protein concentrations, a series of experiments was conducted using reconstituted casein medium with different protein and calcium concentrations (see Section 2.6.1 ). With this set of experiments, we wanted to shed light on the question of why the fermentation of milk concentrates, in contrast to the fermentation of milk, leads to strongly bitter-tasting fermentation products [ 5 , 6 ].…”

Section: Resultsmentioning

confidence: 99%

“…The FCo fresh cheese product was chosen as a reference based on results of an in-house sensorial evaluation indicating that the bitterness level was ≤2 (slightly bitter) during 5 weeks of storage at approx. 6 °C, as described by Schäfer et al [ 5 ].…”

Section: Methodsmentioning

confidence: 99%

“…The production of fermented milk products, such as curd cheese, strained (Greek-style) yogurt, or different types of fresh cheese, generates acid whey. Due to its high content of lactic acid, insoluble whey proteins, minerals such as calcium, enzymes, microorganisms and their metabolites, acid whey is difficult to process [ 1 , 2 , 3 , 4 , 5 ]. To cope with the increasing interest in fermented milk products containing a high protein content (>8%), such as Skyr or strained yogurt, and to bypass issues regarding acid whey, fermentation of calcium-rich concentrated milk, yielding a precious neutral “ideal whey” or permeate instead, seems to be an interesting alternative.…”

Section: Introductionmentioning

confidence: 99%

“…To cope with the increasing interest in fermented milk products containing a high protein content (>8%), such as Skyr or strained yogurt, and to bypass issues regarding acid whey, fermentation of calcium-rich concentrated milk, yielding a precious neutral “ideal whey” or permeate instead, seems to be an interesting alternative. Unfortunately, formation of bitter off-flavors in the fermented products has been found [ 5 , 6 ]. Since approximately 70% of milk calcium (valid for a native milk pH of about 6.6 and 20 °C) [ 7 ] is bound to the casein micelles, it is concentrated along with it by using membranes like ultra- or microfiltration [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides

Forler

Horstmann

Schäfer

et al. 2021

Foods

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Calcium- and protein-rich fermented milk products, such as concentrated yoghurts and fresh cheeses, may contain undesired bitter peptides, which are generated by the proteolytic cleavage of casein. Up to now, it is not clear whether this process is caused by endogenous milk enzymes, such as plasmin and cathepsin D, or whether proteolytic enzymes from applied starter cultures, such as the lactococcal cell-envelope peptidase PrtP, are involved. A sensory analysis of fresh cheese products made from milk concentrates fermented with prtP-negative and -positive Lactococcus lactis strains revealed bitterness in the products fermented with prtP-positive L. lactis strains. Two prtP-positive strains, LTH 7122 and LTH 7123, were selected to investigate the effect of increased calcium concentrations (additional 5 mM and 50 mM CaCl2) at neutral (pH 6.6) and acidic (pH 5.5) pH-values on the transcription of the prtP gene and its corresponding PrtP peptidase activity in milk citrate broth (MCB). For both strains, it was shown that prtP transcription was upregulated only under slightly elevated calcium conditions (5 mM CaCl2) after 5 h of growth. In concordance with these findings, PrtP peptidase activity also increased. When higher concentrations of calcium were used (50 mM), prtP expression of both strains decreased strongly by more than 50%. Moreover, PrtP peptidase activity of strain LTH 7123 decreased by 15%, but enzymatic activity of strain LTH 7122 increased slightly during growth under elevated calcium concentrations (50 mM CaCl2). Fermentations of reconstituted casein medium with 3.4% (w/v) and 8.5% (w/v) protein and different calcium concentrations using strain LTH 7122 revealed no clear relationship between prtP transcription and calcium or protein concentration. However, an increase in PrtP peptidase activity under elevated protein and calcium conditions was observed. The activity increase was accompanied by increased levels of bitter peptides derived from different casein fractions. These findings could be a possible explanation for the bitterness in fermented milk concentrates that was detected by a trained bitter panel.

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Systematic investigation on the multi-scale mechanisms of bitter peptide self-assembly for flavor modulation

Zhang

Jia

2024

Food Chemistry

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A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture

Cited by 19 publications

References 25 publications

Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage

Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage

Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides

Systematic investigation on the multi-scale mechanisms of bitter peptide self-assembly for flavor modulation

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