Fresh Acid-Curd Cheese Varieties

Guinee, Timothy P.; Pudja, Predrag; Farkye, N.Y.

doi:10.1007/978-1-4615-2800-5_13

Cited by 29 publications

(42 citation statements)

References 143 publications

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“…The mentioned range of pH represents the one at which colloidal calcium phosphate from the casein micelle structure is maximally solubilized into aqueous phase, allowing for dissociation of casein micelle protein subunits into serum phase of milk and increases porosity of casein micelles (Guinee et al 1993). Roefs et al (1985) demonstrated a casein micelle size minima at pH 5.2, resulting from dissociation of several casein protein fractions from the micelle structure due to increased solubility at this pH.…”

Section: Color Properties During Refrigerated Storagementioning

confidence: 99%

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

Rouhi

Mohammadi

Mortazavian

et al. 2014

Dairy Sci. & Technol.

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Nowadays, tendency to improve human nutrition and consume new healthful foods such as low-calorie and functional ones has been increased. In this study, effects of ratios of sucrose/D-tagatose (100:0, 0:100, or 50:50) as well as type of commercial probiotic strains (Lactobacillus acidophilus LAFTI L10, Lactobacillus casei LAFTI L26, Lactobacillus rhamnosus HN001, and Bifidobacterium animalis subsp. lactis LAFTI B94) on biochemical and microbiological characteristics, percent of residual sugar, color, and sensory attributes of synbiotic chocolate milk were investigated during 21 days of refrigerated storage (5°C). The treatments inoculated with L. acidophilus, L. casei, L. rhamnosus, and B. lactis showed significantly higher biochemical and color changes compared to non-probiotic ones. The greatest viability at the end of storage was related to the treatment of D-tagatose

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Section: Color Properties During Refrigerated Storagementioning

confidence: 99%

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

Rouhi

Mohammadi

Mortazavian

et al. 2014

Dairy Sci. & Technol.

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“…They differ from rennetcurd cheese variety in that coagulation occurs close to the isoelectric point of casein; a very small amount of rennet may be used in the production of quarg, cottage, or spreadable cheese [1].…”

Section: Introductionmentioning

confidence: 99%

Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Frau

Valdez

Pece

2014

Journal of Food Processing

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The local cheese factories currently use bovine commercial starter cultures, and the spreadable cheese process is not standardized. A detailed understanding of the effect of pasteurization temperature, starter culture, and incubation temperature must allow producers to optimize the process, increase cheese yield, and improve the quality of the final product. The main objective of the study was to describe the preparation method of spreadable goat cheese and investigate the effects of specific processing conditions (pasteurization temperature, starter culture, and incubation temperature) on the composition, yield, rheology, and sensory characteristics of the final product. Results showed the impact of pasteurization temperature, starter culture, and incubation temperature on spreadable goat cheese. The results indicated that it is possible to improve cheese yield, rheological properties, and sensory analysis when milk is pasteurized at 75 ∘ C for 30 minutes; cheese yield can also be improved by lowering incubation temperature to 37 ∘ C. Cheeses made with autochthonous starter culture showed better sensory characteristics and higher pH compared to the cheeses made with commercial culture.

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“…Cream cheese includes several closelyrelated products including single Cream cheese, double Cream cheese, Neufchâtel (spelled Neufchatel in the US) and Bakers' cheese [26]. Cheeses that are closely related to Cream cheese are produced in other countries.…”

Section: Cream Cheese As An Ingredient In Foodsmentioning

confidence: 99%

“…to elastic modulus) profile during heating is also very different in cream cheese with only a minor peak observed between [20][21][22][23][24][25][26][27][28][29][30] • C compared to the large loss tangent peak observed between [60][61][62][63][64][65][66][67][68][69][70] • C in rennet-coagulated cheeses (Fig. 3).…”

Section: Cream Cheese As An Ingredient In Foodsmentioning

confidence: 99%

Some perspectives on the use of cheese as a food ingredient

Lucey

2008

Dairy Sci. Technol.

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-Over the past few decades, cheese has been growing in commercial importance in the food industry because of its use as an ingredient, including as a topping on pizza, filling in appetizers, slices on hamburgers, and sauces in pasta dishes. Traditionally, cheeses like Mozzarella, cheese powders, processed and imitation cheeses were the main ingredient cheeses but now there are a growing number of other cheese types being used as ingredients, e.g. in the US these include pizza type (i.e. cheese not meeting the standard of identity for Mozzarella), Hispanic and cream cheeses. For ingredient cheeses, such as Mozzarella, considerable research has been conducted on the impact of altering milk composition, manufacturing conditions and the type of starter cultures on the functional properties that are important for its use as an ingredient, e.g. slicing, shredding and melting properties. It is now recognized that insoluble calcium associated with the caseins in cheese plays a critical role in cheese texture, including melting properties. The total and insoluble calcium contents can be controlled by altering the critical pH values during manufacture, e.g. at coagulation or whey draining. Post-manufacture changes in the proportions of insoluble/soluble calcium are primarily responsible for most of the early changes in cheese texture and not proteolysis as was commonly believed until recently. End-users of cheese in various foods routinely demand consistent functionality over a long shelf-life and the cheese has to meet very specific performance targets, e.g. color and flow. Various approaches to modify the insoluble calcium content in cheese, studies on the performance of cream cheese as an ingredient and strategies to extend the acceptable performance window for cheese are described. A framework is presented that allows cheese texture and functional properties to be described in terms of specific molecular interactions of the caseins. Résumé -Quelques perspectives sur l'utilisation du fromage en tant qu'ingrédient alimentaire. Au cours des dernières décennies, le fromage a pris une importance commerciale croissante dans l'industrie alimentaire du fait de son utilisation comme ingrédient, tel que garniture sur pizza ou dans les produits apéritifs, tranches sur hamburgers et sauces dans les plats de pâtes. Les fromages comme la Mozzarella, les poudres de fromages, les fromages fondus ou imitations ont été traditionnellement les principaux fromages ingrédients. Actuellement, un nombre croissant d'autres types de fromage sont utilisés comme ingrédients, comme par exemple aux États-Unis, les fromages de type pizza (c'est-à-dire des fromages non conformes aux normes pour l'appellation Mozzarella), des fromages hispaniques ou des Cream-cheeses. Pour les fromages ingrédients tels que la Mozzarella, une recherche considérable a été faite sur l'impact des modifications de la composition du lait, des conditions de fabrication et du type de levain sur les propriétés fonctionnelles importantes pour leur utilisation comme in...

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Fresh Acid-Curd Cheese Varieties

Cited by 29 publications

References 143 publications

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Some perspectives on the use of cheese as a food ingredient

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