Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese

Abstract

Soft cheeses were manufactured from bovine milk with the addition of 0-12% sesame protein isolate (SPI) were utilised to investigate rheology, texture and microstructure at different stages of cheese making. SPI addition reduced the speed of milk fermentation, kappa-casein proteolysis of rennet and elongated the time of cheese curd formation. Renneted milk storage modulus G¢ 60min was decreased and coagulation time increased with increasing SPI content. Low SPI supplements (4% and 8%) enhanced the hardness, cohesiveness, adhesiveness and gumminess of the soft cheese, while high SPI addition (12%) deteriorated the texture. In the cheese curd gel matrix, SPI distributed as specific SPI-gel clusters on the surface of curd fractures, stacked or fused with ball-shaped casein micelles and wrapped up to casein gel strands. In summary, SPI actively interacted with casein colloid throughout the cheese making process.

Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties

“…Especially in dairy products, the structure of the gel composed of plant proteins, casein and whey protein is not fully understood. Certain authors have reported that the firmness or hardness of different fermented products increased with weak supplements of plant ingredients: up to 3% lentil flour in yoghurt (Zare et al, 2011), up to 8% sesame protein isolate in soft cheese (Lu, Schmitt, & Chen, 2010), up to 3% soy protein in rennet curd formation "Mozzarella" (Hsieh, Yun, & Rao, 1993). On the contrary, greater pulse supplementation leads to a more fragile coagulum and so to a lesser degree of firmness or "hardness": 20% soy protein in rennet curd formation (Lee & Marshall, 1979), 12%…”

Effect of Varying Levels of Added Calcium on the Biochemistry, Texture and Micro-Structure of Fresh Cheese Containing Sesame Protein Isolate

“…Texture profile analysis (TPA) of cheese samples was performed using TMS‐PRO instruments (Food Technology Corporation, Sterling, VA) at room temperature (20 ± 2C) on cylinders, 10 mm in diameter by 10 mm in height (Lu et al . 2010).…”

“…Each measurement was carried out in triplicates. Texture profile analysis (TPA) of cheese samples was performed using TMS-PRO instruments (Food Technology Corporation, Sterling, VA) at room temperature (20 Ϯ 2C) on cylinders, 10 mm in diameter by 10 mm in height (Lu et al 2010). Samples were cut from the central part of cheese pieces with a cheese sampler, and held at 20 Ϯ 2C for 30 min.…”

“…Lu et al . (2010) studied the influence of sesame protein concentration on fresh cheese and reported that a concentration of 8% SPI was beneficial to cheesemaking properties of cheese.…”

“…Sesame is a new source of protein in dairy products, both for its health benefits and its possible uses for modifying and localizing cheese in a market such as China. Lu et al (2010) studied the influence of sesame protein concentration on fresh cheese and reported that a concentration of 8% SPI was beneficial to cheesemaking properties of cheese. However, the influence of calcium on the cheesemaking properties of an SPI-milk system are unknown.…”