Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

Hu, Yanan; Ge, Keshan; Lu, Jiang; Guo, Huiyuan; Luo, Jie; Wang, Fang; Ren, Fazheng

doi:10.3136/fstr.19.359

Cited by 21 publications

(15 citation statements)

References 32 publications

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“…The cheese yield was expressed as actual yield and dry matter yield (DM yield). The actual yield (kg cheese/100 kg milk) was calculated as the weight of cheese obtained in each vat divided by the weight of the milk (Hu and others ). DM yield was determined using the following formula (Fenelon and Guinee ): DM yield = actual yield × (100 − MD)/100, where MD is the moisture content of the cheese.…”

Section: Methodsmentioning

confidence: 99%

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Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese

Wang

Tong

Luo

et al. 2016

Journal of Food Science

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The effect of carrageenan (κ-carrageenan, ι-carrageenan, and λ-carrageenan) on the physiochemical and functional properties of low-fat Colby cheese during ripening was investigated. Protein, fat, and moisture contents; the soluble fractions of the total nitrogen at pH 4.6; protein and fat recovery; and the actual yield and dry matter yield (DM yield) were monitored. Hardness, springiness, and the storage modulus were also evaluated to assess the functional properties of the cheese. Moreover, the behavior of water in the samples was investigated to ascertain the underlying mechanisms. The results indicated that 0.15 g/kg κ-carrageenan had no significant effect on the actual yield and DM yield, and physiochemical and functional properties of low-fat Colby cheese. The protein content increased in the low-fat cheese and low-fat cheese containing κ-carrageenan, and the moisture in the nonfat substance (MNFS) decreased in both samples, which contributed to the harder texture. The addition of 0.3 g/kg ι-carrageenan and 0.3 g/kg λ-carrageenan improved the textural and rheological properties of low-fat cheese by 2 ways: one is increasing the content of bound and expressible moisture due to their high water absorption capacity and the other is interfering with casein crosslinking, thereby further increasing MNFS and the actual yield.

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Section: Methodsmentioning

confidence: 99%

“…Texture profile analysis was performed using a TMS‐Pro Texture Analyzer (Food Technology Corp., Sterling, Va., U.S.A.) as described by Hu and others (). The cheeses were cut into cubes (1.5 × 1.5 × 1.5 cm 3 ) and equilibrated at room temperature for 1 h before analysis.…”

Section: Methodsmentioning

confidence: 99%

Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese

Wang

Tong

Luo

et al. 2016

Journal of Food Science

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“…Cheddar cheese was produced on 3 different days and in a randomized order as described by Hu et al (2013) with some modifications. After pasteurization, a milk starter culture (10 8 cfu/mL) was added and then incubated at 32°C for 30 min.…”

Section: Manufacture Of Cheesementioning

confidence: 99%

“…Cheese Basic Composition. Cheese samples were analyzed for water, fat, and protein content as described by Hu et al (2013).…”

Section: Analysis Of Cheesementioning

confidence: 99%

Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9

Luo

Jiang

Zhao

et al. 2018

Journal of Dairy Science

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3-Methylbutanal is one of the primary substances that contribute to the nutty flavor in cheese. Lactococcus strains have been shown to have higher aminotransferase and α-keto acid decarboxylase activities compared with other microbes, indicating that they might form a higher amount of 3-methylbutanal by decarboxylation. Several dairy lactococcal strains have been successfully applied as adjunct cultures to increase the 3-methylbutanal content of cheese. Moreover, compared with dairy cultures, the nondairy lactococci are generally metabolically more diverse with more active AA-converting enzymes. Therefore, it might be appropriate to use nondairy lactococcal strains as adjunct cultures to enrich the 3-methylbutanal content of cheese. This study thereby aimed to select a nondairy Lactococcus strain that is highly productive of 3-methylbutanal, identify its biosynthetic pathway, and apply it to cheese manufacture. Twenty wild nondairy lactococci isolated from 5 kinds of Chinese traditional fermented products were identified using 16S rRNA sequence analysis and were found to belong to Lactococcus lactis ssp. lactis. The nondairy strains were then screened in vitro for their production of 3-methylbutanal and whether they met the criteria to become an adjunct culture for cheese. The L. lactis ssp. lactis F9, isolated from sour bamboo shoot, was selected because of its higher 3-methylbutanal production, suitable autolysis rate, and lower acid production. The enzymes involved in the catabolic pathway of leucine were then evaluated. Both α-keto acid decarboxylase (6.96 μmol/g per minute) and α-keto acid dehydrogenase (30.06 μmol/g per minute) activities were detected in nondairy L. lactis F9. Cheddar cheeses made with different F9 levels were ripened at 13°C and analyzed after 90 d by a combination of instrumental and sensory methods. The results showed that adding nondairy L. lactis F9 significantly increased 3-methylbutanal content and enhanced the nutty flavor of the cheese without impairing its textural properties. Thus, nondairy L. lactis F9 efficiently enhanced the biosynthesis of 3-methylbutanal in vitro and in manufactured cheese.

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“…The cheese yield considering the wet fraction of the cheese is the real yield and was calculated according to the equation by Hu et al (2013). Yield excluding said fraction is the adjusted yield for dry matter, and it was obtained following the equation by Fenelon and Guinee (1999).…”

Section: Cheese Yieldmentioning

confidence: 99%

Mexican tropical cream cheese yield using low-fat milk induced by trans-10, cis-12 conjugated linoleic acid: effect of palmitic acid

Granados-Rivera

Hernández–Mendo

Burgueño

et al. 2018

CyTA - Journal of Food

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Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese

Cited by 21 publications

References 32 publications

Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese

Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese

Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9

Mexican tropical cream cheese yield using low-fat milk induced by trans-10, cis-12 conjugated linoleic acid: effect of palmitic acid

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