A new type of semi‐hard cheese from recombined milk

Hofi, A. A.; Magdoub, M. N. I.; Abdel-Hamid, L. B.; Osman, Sh. G.

doi:10.1111/j.1365-2621.1983.tb00309.x

Cited by 3 publications

(4 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For these reasons, the shelf life of Crescenza cheese is usually limited to 2-3 weeks. To better manage production activities when periodic fluctuations in market price determine a lower cost of milk powder than fluid milk, or in case of milk shortage, milk powder can be used for a partial or total substitution of fresh milk (FM) destined for cheesemaking (Hofi et al 2007;Moiseev et al 2017). However, this practice in Italy is not allowed due to the Italian Law N. 138 of 11 April 1974, which forbids the use of milk powder in cheesemaking.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage

Alinovi

Tidona

Monti

et al. 2022

Int J of Dairy Tech

View full text Add to dashboard Cite

The impact of using recombined milk (RM) at 40% compared with 100% fresh milk (FM) was studied in the manufacture and storage of Crescenza cheese. In cheesemaking, no relevant technological differences were detected between FM and RM cheeses, although use of the latter resulted in a slightly more yellowish colour than FM cheeses. During shelf life, RM cheeses showed significantly lower amounts of expressible serum than FM cheeses. Rheological analysis and the hydrolysis of the main proteins followed a similar trend over time. However, glycated proteins were only detected in RM cheeses. Low‐field 1H T2 nuclear magnetic resonance analysis showed a reduction of relaxation times in RM cheeses during storage.

show abstract

Section: Introductionmentioning

confidence: 99%

“…To better manage production activities when periodic fluctuations in market price determine a lower cost of milk powder than fluid milk, or in case of milk shortage, milk powder can be used for a partial or total substitution of fresh milk (FM) destined for cheesemaking (Hofi et al . 2007; Moiseev et al . 2017).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage

Alinovi

Tidona

Monti

et al. 2022

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…The PAT approaches are particularly relevant when manufacturing protocols are modified. For instance, in cheese production the use of skimmed milk powder is still common for milk standardization in Countries where the availability of raw milk is scarce or subjected to periodic fluctuations in market price [ 4 , 5 , 6 ]. Even though in some Countries, such as Italy, the use of milk powder or reconstituted milk is still forbidden in cheese manufacturing [ 7 ], PAT implementation in case of reconstituted milk use would be beneficial for local dairy processing industries of many other Countries.…”

Section: Introductionmentioning

confidence: 99%

A FT-NIR Process Analytical Technology Approach for Milk Renneting Control

Grassi

Strani

Alamprese

et al. 2021

Foods

View full text Add to dashboard Cite

The study proposes a process analytical technology (PAT) approach for the control of milk coagulation through near infrared spectroscopy (NIRS), computing multivariate statistical process control (MSPC) charts, based on principal component analysis (PCA). Reconstituted skimmed milk and commercial pasteurized skimmed milk were mixed at two different ratios (60:40 and 40:60). Each mix ratio was prepared in six replicates and used for coagulation trials, monitored by fundamental rheology, as a reference method, and NIRS by inserting a probe directly in the coagulation vat and collecting spectra at two different acquisition times, i.e., 60 s or 10 s. Furthermore, three failure coagulation trials were performed, deliberately changing temperature or rennet and CaCl2 concentration. The comparison with fundamental rheology results confirmed the effectiveness of NIRS to monitor milk renneting. The reduced spectral acquisition time (10 s) showed data highly correlated (r > 0.99) to those acquired with longer acquisition time. The developed decision trees, based on PC1 scores and T2 MSPC charts, confirmed the suitability of the proposed approach for the prediction of coagulation times and for the detection of possible failures. In conclusion, the work provides a robust but simple PAT approach to assist cheesemakers in monitoring the coagulation step in real-time.

show abstract

“…In some countries, i.e., USA, New Zealand, and Germany, the production of milk in larger amounts than national demand and the development of a more energy-efficient milk powder manufacturing process [1] favored the availability of high stocks of milk powder (MP), which can be easily transported and stably stored over time [2]. MP can be used for milk standardization as an alternative to phosphocasein (PC) or milk protein concentrates (MPC), but it can also be employed to produce cheeses in many developing countries, where the availability of fresh milk is scarce or affected by seasonal shortage [3,4]. The need to use MP in cheesemaking may also be related to economic reasons, depending on the fluctuation of milk market prices, which may ultimately affect a company's productivity and competitiveness.…”

Section: Introductionmentioning

confidence: 99%

Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties

Tidona¹,

Francolino²,

Ghiglietti³

et al. 2020

Foods

View full text Add to dashboard Cite

This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescenza-type cheeses were produced at a laboratory scale, following the industrial process. Control cheese consisted of Crescenza-type cheese produced with 100% whole fresh milk. Compared to control cheese, the substitution of fresh milk with 60–100% of RM deteriorated the coagulation properties and led to a higher moisture retention, whereas, with 40% of RM, the differences were not statistically significant. Cheeses produced with any concentration of RM, although of acceptable quality, differed significantly in terms of sensory properties from control cheese. The addition of colloidal calcium phosphate, or CaCl2 together with a reduction in the size of the curd at cutting, minimized the differences in composition and sensory properties between cheeses produced with 40% RM and control cheese. This study suggested the applicability of 40% RM to obtain Crescenza-type cheese with suitable quality characteristics. The type of product, the technology, the quality, and quantity of the powders are all key factors to be taken into account for a successful application.

show abstract

A new type of semi‐hard cheese from recombined milk

Cited by 3 publications

References 2 publications

Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage

Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage

A FT-NIR Process Analytical Technology Approach for Milk Renneting Control

Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties

Contact Info

Product

Resources

About