Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

Silva, Denise Felix da; Hirschberg, Cosima; Ahrné, Lı́lia; Hougaard, Anni Bygvrå; Ipsen, Richard

doi:10.1016/j.jfoodeng.2018.05.015

Cited by 27 publications

(8 citation statements)

References 32 publications

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“…Color measurements were performed as previously described [32] and the browning index was calculated using values of lightness, redness, and yellowness. [33,34] The presence of disulfide-linked aggregates and nonreducible cross-links in the whey protein ingredients was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) under nonreducing and reducing (addition of dithiothreitol) conditions. [31] Polyacrylamide gels (NuPAGE Novex 12% Bis-Tris Gels, Invitrogen, Thermo Fischer Scientific, Waltham, MA, USA) were loaded with 20 μg protein per well.…”

Section: Structural and Chemical Analysis Of Whey Protein Ingredientsmentioning

confidence: 99%

A Gently Processed Skim Milk‐Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs

Aasmul‐Olsen,

Akıllıoğlu,

Christiansen

et al. 2024

Molecular Nutrition Food Res

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ScopeProcessing of whey protein concentrate (WPC) for infant formulas may induce protein modifications with severe consequences for preterm newborn development. The study investigates how conventional WPC and a gently processed skim milk‐derived WPC (SPC) affect gut and immune development after birth.Methods and resultsNewborn, preterm pigs used as a model of preterm infants were fed formula containing WPC, SPC, extra heat‐treated SPC (HT‐SPC), or stored HT‐SPC (HTS‐SPC) for 5 days. SPC contained no protein aggregates and more native lactoferrin, and despite higher Maillard reaction product (MRP) formation, the clinical response and most gut and immune parameters are similar to WPC pigs. SPC feeding negatively impacts intestinal MRP accumulation, mucosa, and bacterial diversity. In contrast, circulating T‐cells are decreased and oxidative stress‐ and inflammation‐related genes are upregulated in WPC pigs. Protein aggregation and MRP formation increase in HTS‐SPC, leading to reduced antibacterial activity, lactase/maltase ratio, circulating neutrophils, and cytotoxic T‐cells besides increased gut MRP accumulation and expression of TNFAIP3.ConclusionThe gently processed SPC has more native protein, but higher MRP levels than WPC, resulting in similar tolerability but subclinical adverse gut effects in preterm pigs. Additional heat treatment and storage further induce MRP formation, gut inflammation, and intestinal mucosal damage.

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Section: Structural and Chemical Analysis Of Whey Protein Ingredientsmentioning

confidence: 99%

A Gently Processed Skim Milk‐Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs

Aasmul‐Olsen,

Akıllıoğlu,

Christiansen

et al. 2024

Molecular Nutrition Food Res

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“…A comprehensive understanding of the stabilisation behaviour of cheese feed in the absence of additives is necessary to eliminate ES from the production of cheese powder. The effect of various factors such as homogenisation, pH adjustment, maturation degree, or altering the cheese feed composition (e.g., the addition of buttermilk powder) on the stability of cheese feeds have been previously investigated (Felix da Silva et al, 2021;Felix da Silva, Hirschberg, Ahrn e, Hougaard, & Ipsen, 2018). However, these studies only used aged, soft, or low Ca 2þ cheeses, where different types of cheese were mixed together to provide a better melting.…”

Section: Introductionmentioning

confidence: 99%

Colloidal Stability of Camembert and Cheddar Cheese Feeds in the Absence of Emulsifying Salts

Altay¹,

Silva²,

Marie³

et al. 2023

SSRN Journal

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“…This feed consists of minced cheese, water, and various ingredients such as emulsifying salts (ES). The addition of calcium-chelating agents like ES ensures the uniformity and colloidal stability of cheese feed, which is crucial for the final quality of the powder [ 1 ]. By sequestering calcium from the aqueous phase, ES reduces the concentration of free calcium ions in the cheese feed.…”

Section: Introductionmentioning

confidence: 99%

Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions

Altay,

Queiroz,

Silva

et al. 2023

Gels

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Cheese powder is a multifunctional ingredient that is produced by spray drying a hot cheese emulsion called cheese feed. Feed stability is achieved by manipulating calcium equilibrium using emulsifying salts. However, the increased demand for ‘green’ products created a need for alternative production methods. Therefore, this study investigated the impact of ohmic heating (OH) on Cheddar cheese, mineral balance, and the resulting cheese feed characteristics compared with a conventional method. A full factorial design was implemented to determine the optimal OH parameters for calcium solubilization. Electric field exposure and temperature had a positive correlation with mineral solubilization, where temperature had the greatest impact. Structural differences in pre-treated cheeses (TC) were analyzed using thermorheological and microscopic techniques. Obtained feeds were analyzed for particle size, stability, and viscosity. OH-treatment caused a weaker cheese structure, indicating the potential removal of calcium phosphate complexes. Lower component retention of OH_TC was attributed to the electroporation effect of OH treatment. Microscopic images revealed structural changes, with OH_TC displaying a more porous structure. Depending on the pre-treatment method, component recovery, viscosity, particle size distribution, and colloidal stability of the obtained feeds showed differences. Our findings show the potential of OH in mineral solubilization; however, further improvements are needed for industrial application.

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Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

Cited by 27 publications

References 32 publications

A Gently Processed Skim Milk‐Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs

A Gently Processed Skim Milk‐Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs

Colloidal Stability of Camembert and Cheddar Cheese Feeds in the Absence of Emulsifying Salts

Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions

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