Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese

Abstract

A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbiological profile showed that the total mesophilic count and the number of mesophilic coccus lactic acid bacteria (LAB) were approximately equal (about 108 CFU/g) in all cheese. The survival of the microorganisms was affected by both the chocolate added and the storage time. Chocolate cheese stored for 6 weeks had less Enterobacteriaceae than control cheese, whereas yeasts were detected at higher cell densities in the former cheese. Filamentous fungi were undetectable in some cheese. Differences were also observed in the number of mesophilic rod LAB, which increased progressively over time in all cheese, and in Enterobacteriaceae, yeasts, and filamentous fungi, which decreased during storage. Descriptive and hedonic sensory tests and principal component analysis showed that fresh cheese and cheese stored for 2 weeks, including 5% molten chocolate, were the most preferred by evaluators. Based on these results, chocolate cheese has the potential to be appreciated in the market for its nutritional, health, and sensory properties. Practical Application Chocolate cheese, made by combining two typical Sicilian foods, Pecorino cheese and Modica chocolate, is proposed as a novel dairy product. The highest sensory acceptance was obtained with the addition of 5% molten chocolate and storage for 2 weeks. Given its improved antioxidant properties, healthier fat, and sensory properties, chocolate cheese has the potential to be appreciated in the market, especially by young consumers.

Fatty Acids as Biomarkers of the Production Season of Caciocavallo Palermitano Cheese

“…The health-promoting index (HPI) [(n-3 PUFA + n-6 PUFA + MUFA)/(C12:0 + (4 × C14:0) + C16:0)] and thrombogenic index (TI) [(C14:0 + C16:0 + C18:0)/((0.5 × Σ MUFA) + (0.5 × Σ n-6 PUFA) + (3 × Σ n-3 PUFA) + (n-3/n-6))] were calculated, respectively, as suggested by Ashkezary et al [ 32 ] and Ulbricth and Southgate [ 33 ].…”

Isolation and Identification of Foodborne Pathogens of Special Interest in Food Safety

“…in Cuba, but higher than results mentioned byAshkezary et al (2020) in Italy andEspinoza et al (2020) in Ecuador. According to the regulation CE N° 2073/2005, pasteurized milk and other pasteurized liquid dairy products with an Enterobacteriaceae level higher than 10 CFU/mL are considered unsatisfactory, therefore, a control of the heat treatment efficiency, prevention of recontamination and quality control of raw materials should be done.…”

Physical characterization of chocolates prepared with various soybean and milk powders

“…The shear stress versus shear rate data for molten chocolate samples at 40°C was fitted to Casson, Herschel–Bulkley, and Bingham models. Ashkezary, Yeganehzad, Vatankhah, Todaro, and Maghsoudlou (2018) studied different models and concluded that the Casson model was the most appropriate one to represent the rheological behavior of chocolate products. Aydemir, Beşir, and Aden (2021) found that both the correlation coefficients for Casson and Herschel–Bulkley models ( R 2 ) were high.…”

“…ples at 40 C was fitted to Casson, Herschel-Bulkley, and Bingham models Ashkezary, Yeganehzad, Vatankhah, Todaro, and Maghsoudlou (2018). studied different models and concluded that the Casson model was the most appropriate one to represent the rheological behavior of chocolate products Aydemir, Bes ¸ir, and Aden (2021).…”