Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Seth, Karuna; Bajwa, Usha

doi:10.1007/s13197-013-1176-7

Cited by 19 publications

(19 citation statements)

References 28 publications

(43 reference statements)

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“…Based on the Design Expert results, there were 20 formulas of cheese analogue that were tried. Each formula was tried and analyzed for its properties, such as moisture content [21], yield [19], dissolved protein [21], and acidity (pH) and fat content [21].…”

Section: Methodsmentioning

confidence: 99%

“…The yield is the ratio between the analogue cheese ingredients after processing with the material and before processing multiplied by 100% [19]. Yield calculation is based on the formula T1Yield=cheese weightthe weight of the constituent×100%…”

Section: Methodsmentioning

confidence: 99%

“…The making of cheese without ripening generally would produce a small amount of yield [19]. This was because the coagulation process of curd occurred in a short time and it made many solids dissolve in the whey.…”

Section: Introductionmentioning

confidence: 99%

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The Formulation of Cheese Analogue from Sweet Corn Extract

Aini

Prihananto

Sustriawan

et al. 2019

International Journal of Food Science

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Analogue cheese made from sweet corn extract was expected to fulfill the people’s need for cheese and as alternative cheese made from cow’s milk. The use of maltodextrin as a filler and citric acid as an acidulant was expected to improve the characteristics of corn cheese. The aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration. The research design used in this study was Response Surface Methodology (RSM) based on Central Composite Design (CCD) with three factors: citric acid concentration (0.12%, 0.16%, and 0.20%), commercial papain (0.026%, 0.030%, and 0.034%), and maltodextrin (10%, 15%, and 20%). The optimum formula to produce cheese analogue with the highest protein content and yield was with the addition of 0.20% citric acid, 0.029% papain, and 20% maltodextrin. The cheese analogue produced from the optimum formula had moisture content of 61.590%, yield of 17.512%, total dissolved solids of 19.00°Brix, dissolved protein of 19.837%, acidity (pH) of 5.4, and fat of 6.976%. The sensory characteristics of cheese analogue spread from sweet corn extract are similar to those of cheese from cow’s milk; i.e., it had a yellowish-white color, distinctive aroma of cheese, no sour taste, and soft texture and was easy to spread. Therefore, it was possible to explore the sweet corn as ingredient of spread cheese that has low fat content.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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The Formulation of Cheese Analogue from Sweet Corn Extract

Aini

Prihananto

Sustriawan

et al. 2019

International Journal of Food Science

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“…Figure 6 shows that increasing the extract of lime will increase the fat content of cheese analogue. According to Seth and Bajwa (2015), the addition of acid during cheese production will increase fat-binding capacity. This is because the addition of acid can lead to the coagulation of the proteins that form fat globules.…”

Section: Characterization Of the Initial Productmentioning

confidence: 99%

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Aini¹,

Sustriawan²,

Prihananto³

et al. 2020

Food Res.

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Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

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“…It is used for example for enteral and hypoallergenic infant nutrition. For Mozzarella, the type of acid used is important for the protein yield obtained in the pre-cheeses [61] and might therefore also affect the profile of bioactive peptides. Treatment with alkali for hydrolysis is rarely applied in the food industry.…”

Section: Chemical Treatmentmentioning

confidence: 99%

Adjusting Bioactive Functions of Dairy Products via Processing

Kopf-Bolanz¹

2018

Technological Approaches for Novel Applications in Dairy Processing

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Milk is known for its high nutrient content that helps to maintain important body functions. In this regard, bioactive peptides that are encrypted in milk proteins and get released during processing and/or digestion might play a role. These peptides are able to inhibit enzymes, influence cell growth, or target specific receptors. The peptide profile that arises after protein digestion in the jejunum before the absorption into the blood takes place includes these bioactive peptides. The composition of the peptide profile is influenced strongly via processing and a modification in processing might target specific functionalities. Thermal, chemical, biochemical, and physical treatments affect protein digestion mainly by changing the protein structure for example via denaturation or protease actions. Parameters influencing this are external ones, like the matrix of the product, and internal ones, like specific enzyme deficiencies. However, considering all the important aspects that are involved, there might be the possibility in the future to adjust a bioactive function via processing.

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Effect of acidulants on the recovery of milk constituents and quality of Mozzarella processed cheese

Cited by 19 publications

References 28 publications

The Formulation of Cheese Analogue from Sweet Corn Extract

The Formulation of Cheese Analogue from Sweet Corn Extract

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Adjusting Bioactive Functions of Dairy Products via Processing

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