Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Abstract

Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC–MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography–mass spectrometry (GC–MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied.

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

“…During the ripening process, Monascus cheese develops flavors from various compounds, including ketones, acids, esters, alcohols, olefins, and aldehydes, with ester compounds accounting for a relatively prominent proportion. Acids are essential for cheese flavor and serve as building blocks for esters, methyl ketones, and other chemicals . Compared with regular cheese, the content of acid substances in enzyme-modified cheeses was greatly increased by prelipolysis before fermentation, which is closely associated with fat hydrolysis.…”

“…Acids are essential for cheese flavor and serve as building blocks for esters, methyl ketones, and other chemicals. 49 Compared with regular cheese, the content of acid substances in enzymemodified cheeses was greatly increased by prelipolysis before fermentation, which is closely associated with fat hydrolysis. The formation of cheese flavor involves not only chemical reactions but also biochemical reactions that occur within the microbiome.…”

Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese

“…During the ripening of cheddar cheese, lactose metabolism, proteolysis, breakdown of lipids, production of free fatty acids (FFA), and flavoring compounds production [15]. The fatty acid composition of cheese before and after ripening was considerably different from each other [16]. CLA-enriched cheddar cheese may undergo lipid oxidation during the ripening phase; therefore, it is necessary to monitor lipid oxidation in CLA-enriched cheddar cheese.…”