Composition, yield, and functionality of reduced-fat Oaxaca cheese: Effects of using skim milk or a dry milk protein concentrate

Abstract

The effect of adding either skim milk or a commercial dry milk protein concentrate (MPC) to whole milk on the composition, yield, and functional properties of Mexican Oaxaca cheese were investigated. Five batches of Oaxaca cheeses were produced. One batch (the control) was produced from whole milk containing 3.5% fat and 9% nonfat solids (SNF). Two batches were produced from milk standardized with skim milk to 2.7 and 1.8% fat, maintaining the SNF content at 9%. In the other 2 batches, an MPC (40% protein content) was used to standardize the milk to a SNF content of 10 and 11%, maintaining the milk fat content at 3.5%. The use of either skim milk or MPC caused a significant decrease in the fat percentage in cheese. The use of skim milk or MPC showed a nonsignificant tendency to lower total solids and fat recoveries in cheese. Actual, dry matter, and moisture-adjusted cheese yields significantly decreased with skim milk addition, but increased with MPC addition. However, normalized yields adjusted to milk fat and protein reference levels did not show significant differences between treatments. Considering skim milk-added and control cheeses, actual yield increased with cheese milk fat content at a rate of 1.34 kg/kg of fat (R=0.88). In addition, cheese milk fat and SNF:fat ratio proved to be strong individual predictors of cheese moisture-adjusted yield (r(2) ≈ 0.90). Taking into account the results obtained from control and MPC-added cheeses, a 2.0-kg cheese yield increase rate per kg of milk MPC protein was observed (R=0.89), with TS and SNF being the strongest predictors for moisture adjusted yield (r(2) ≈ 0.77). Reduced-fat Oaxaca cheese functionality differed from that of controls. In unmelted reduced-fat cheeses, hardness and springiness increased. In melted reduced-fat cheeses, meltability and free oil increased, but stretchability decreased. These changes were related to differences in cheese composition, mainly fat in dry matter and calcium in SNF.

The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

“…() who examined ricotta cheese prepared from cow's milk (4–6%). The higher yield of creamy ricotta cheese in this study was likely a consequence of adding whole milk during processing because low‐fat skimmed milk, often used in the preparation of ricotta cheese, contributes to a lower process yield (Caro et al ., ). Reduced‐fat milk results in increased moisture in the produced cheese, affecting yield (Mistry, ).…”

The Process and Maturation Stability of Chihuahua Cheese with Antioxidants in Multiple Emulsions

“…The preparation of the samples and the conditions of the tests were carried out as described by Caro et al . (). Cubes of 2 cm were used to perform the test in a texturometer TA‐HDi (Texture Technologies, New York, NY/Stable Micro systems, Surrey, UK) with a 50 kg load cell.…”

Casein‐Based Powders: Characteristics and Rehydration Properties

“…Caseins are present in micellar structure and whey proteins in their native globular form or with some degree of denaturation due to the thermal treatment during processing. MPCs have been developed with different compositions and used as ingredients in a broad range of dairy products, such as milk for cheese making, ice cream, yogurt, beverages, soups, and salad dressings (Shakeel‐Ur‐Rehman and others ; Guinee and others ; Harvey ; Patel and others ; Caro and others ; Jana and Mandal ; Agarwal, and others ). The ratio of casein to whey proteins in the final dairy ingredient depends on the separation process prior to the drying (Petit and others ).…”