Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread

Abstract

Probiotic soy-cheese spread was prepared by fermenting soymilk with specific probiotic starter culture, and there after processing the coagulated mass. Soy cheese spread samples had more than 10 cfu/g of viable probiotic count at the time of preparation; and had around 17.6% protein, 25.3% fat and 19.8% total soluble sugar. Compared to commercially available dairy cheese spread, probiotic soy cheese spread had significantly higher protein and anti-oxidant activity. Soy cheese spreads, prepared from pure soymilk as well as by mixing with dairy milk, were studied with respect to the differences in their rheological behavior during storage at refrigerated conditions. A dynamic oscillatory test was used to measure the viscoelastic properties of spreads at 0, 7, 14, 21 and 28 days of storage. It was observed that the storage modulus (G') was higher than the loss modulus (G″) throughout the storage period indicating that the soy cheese spreads exhibit predominantly elastic behavior. The cheese spread sample prepared by adding in soymilk had the highest values of G' and complex viscosity (1120 Pa and 11.5 Pa s, respectively at an angular frequency of 100 s). G', G″ and viscosity of cheese spread did not change significantly up to 14 days, with values of 650, 225 Pa and 7.43 Pa s, respectively for the sample prepared from soymilk alone. However, these values increased thereafter which might be an indication of structural changes in the cheese spread samples.

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate

“…The trends of G′ and G′′ were similar to other studies [ 34 , 57 ]. The G′ in Feta-type cheese made from MCC-6 was the highest, followed by Feta-type cheese made from milk and MCC-3, while the lowest G′ was noticed in Feta-type cheese made from MCC-9.…”

Antioxidant and Some Quality Characteristics of Cheeses Manufactured Using Soy Drink

“…After cheese manufacture, the pH values of cheeses were measured between 4.77-5.30. were determined approximately 1.5-2 times that of cheese manufacture from cow's milk only. Giri, Tripathi, & Kotwaliwale (2018) showed that the bioactivity of cheese produced with soy drink was 1…”

“…After cheese manufacture, the pH values of cheeses were measured between 4.77-5.30. Giri, Tripathi, & Kotwaliwale (2018) values due to some differences in our raw materials and cheese production conditions. Filho, Hirozawa, Prudencio, Ida, & Garcia (2014) examined the antioxidant activities of petit-suisse and quark cheeses produced from black soybeans.…”

The effect of milk fat substitution on the rheological properties of Edam-type cheese

“…The textural properties of cheese where milk fat was substituted in whole or in part with vegetable oil were investigated by Yu and Hammond [20], Lobato-Calleros et al [21], Cunha et al [22], Arslan et al [23], Abd El-Salam [24], Al-Ismail et al [25], Felfoul et al [26], Hjalmarsson [27], Badem and Uçar [28], Yagoub et al [29] and Abd El-Wahed and Hassanien [30]. The rheological properties of cheese were discussed by Lee et al [31], Budiman et al [32], Liu et al [33], Sadowska et al [34], Oliveira et al [35], Sołowiej [36], Cunha et al [37], Farbod et al [38], Hanáková et al [39], Karaman et al [40], Henno et al [41], Rafiq and Ghosh [42], and Giri et al [43]. Changes in the viscoelastic properties of cheese were also evaluated during ripening.…”