Effects of papain concentration, coagulation temperature, and coagulation time on the properties of model soft cheese during ripening

Li, Ling; Chen, Hongjie; Lü, Xin; Gong, Jun; Xiao, Gongnian

doi:10.1016/j.lwt.2022.113404

Cited by 8 publications

(4 citation statements)

References 26 publications

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“…It is due to more cleavage of κ‐casein and the rate of micelle aggregation by coagulant present in W. coagulans (Esteves et al, 2003). Li et al (2022) also observed increase in enzymatic activity and the rate of aggregation at higher temperatures.…”

Section: Resultsmentioning

confidence: 89%

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Efficacy of Withania coagulans fruit extract as a coagulant for Mozzarella cheese at different coagulation temperatures from curd formation to pizza top

Nazish

Gulzar

Nadeem

et al. 2022

Food Processing Preservation

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Withania coagulans is a shrub that has milk‐clotting activity. Its coagulation efficiency at different concentrations and incubation temperatures was measured for Mozzarella cheese from curd formation to its application on the pizza top. Curd made at higher W. coagulans concentration (1%) has less coagulation time (1272.99 ± 96.68 s), viscosity (148.58 ± 9.25 Pa s), pH (5.89 ± 0.05), and yield (7.87 ± 0.53%) as compared to rest of samples. Increasing temperature (39°C) also decreased coagulation time (1599.19 ± 380.06 s), viscosity (146.56 ± 15.51 Pa s), pH (6.01 ± 0.17), and yield (8.87 ± 0.48%) of curd. W. coagulans at 0.2% concentration showed caseinolytic activity (78.83 ± 1.97%) very close to rennet (84.12 ± 2.3%). High W. coagulans and temperature conditions lead to the grainy texture that results in the loss of proteins, fats, and moisture from the cheese. Highest protein (21.89 ± 0.8%; 23.39 ± 2.15%), fat (17.64 ± 0.62%; 18.50 ± 0.32%), and moisture (43.55 ± 8.01%; 50.00 ± 6.13%) were observed in Mozzarella cheese at 0.2% W. coagulans concentration and 33°C temperature, respectively. This study showed that 0.2% extract of W. coagulans can be used to clot the milk for cheese production at 33°C. Novelty impact statement The interest in plant‐based coagulant consumption has been growing because of the rennet shortage and religious matters of some vegetarian people. A plant‐based coagulant from Withania coagulans has been reported for its milk‐clotting activity, but its behavior for Mozzarella cheese production from curd formation to its application on pizza topping needs detailed study for its use on an industrial scale. In this study, W. coagulans behavior was studied during curd formation. Its caseinolytic and proteolytic activities in comparison to rennet were studied. Mozzarella cheese physicochemical and functional characteristics on pizza topping were also described in this research.

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Section: Resultsmentioning

confidence: 89%

“…(Esteves et al, 2003). Li et al (2022) also observed increase in enzymatic activity and the rate of aggregation at higher temperatures.…”

Section: Curd Analysismentioning

confidence: 82%

Efficacy of Withania coagulans fruit extract as a coagulant for Mozzarella cheese at different coagulation temperatures from curd formation to pizza top

Nazish

Gulzar

Nadeem

et al. 2022

Food Processing Preservation

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“…Yogurt samples (5 mL) were mixed with 5 mL NaH 2 PO 4 (25%, w/v) and placed in vials. The analysis method followed an earlier study 12 …”

Section: Methodsmentioning

confidence: 99%

“…The sensory quality of yogurt was measured using a TS‐5000Z electronic tongue system (Insent Inc., Atsugi‐shi, Japan), which employs a mechanism analogous to that of the human tongue. The detailed method followed an earlier study 12 …”

Section: Methodsmentioning

confidence: 99%

Physicochemical, microbiological, and sensory properties of low‐lactose yogurt using Streptococcus thermophilus with high β‐galactosidase activity

Zhou

Liu

et al. 2023

J Sci Food Agric

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BACKGROUNDLactose maldigestion or intolerance affects a large number of individuals worldwide. If lactose is hydrolyzed by the β‐galactosidase enzyme during the fermentation process, lactose‐intolerant individuals can consume milk products without experiencing diarrhea, flatulence, or other symptoms.RESULTS AND CONCLUSIONWe isolated and characterized Streptococcus thermophilus, which exhibits high β‐galactosidase activity. This was then used as a starter culture with Lactobacillus delbrueckii subsp. bulgaricus in yogurt to determine the effects of different starter ratios and fermentation temperatures on its organoleptic and physical properties. The β‐galactosidase activity of the isolated strain was 2.60 units mg−1. The optimal temperature was 42 °C for St. thermophilus to acidify yogurt faster than at other temperatures and it was effective in hydrolyzing the lactose in the media and yogurt. The lactic acid bacteria (LAB) population in 37 °C fermented yogurt was higher than in the other samples, but the starters St. thermophilus and Lb. bulgaricus with a ratio of 2:1 used lactose more effectively than other sample ratios. The lactose content decreased significantly at 37 °C, where it was ~50% hydrolyzed. The acceptability of the sensory properties of yogurt was unaffected by relative lower fermentation temperatures (30 and 37 °C), despite using different ratios of St. thermophilus and Lb. bulgaricus as starter cultures. © 2023 Society of Chemical Industry.

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Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing

Zhang,

Wu,

et al. 2024

Food Research International

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Effects of papain concentration, coagulation temperature, and coagulation time on the properties of model soft cheese during ripening

Cited by 8 publications

References 26 publications

Efficacy of Withania coagulans fruit extract as a coagulant for Mozzarella cheese at different coagulation temperatures from curd formation to pizza top

Efficacy of Withania coagulans fruit extract as a coagulant for Mozzarella cheese at different coagulation temperatures from curd formation to pizza top

Physicochemical, microbiological, and sensory properties of low‐lactose yogurt using Streptococcus thermophilus with high β‐galactosidase activity

Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing

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