Improve Microstructure and Rheological Properties of Kariesh Cheese

Mohamed, Ragia O.

doi:10.21608/jfds.2016.42767

Cited by 3 publications

(2 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The same authors suggested that the characteristics that determine cheese texture were moisture, fat, pH, and the structure of the protein matrix. Similar results were presented by Mohamed 40 , where the impact of the addition of 1-3% WPC in the production of Kariesh cheese was analyzed. The results showed that hardness, cohesiveness, springiness, gumminess and chewiness values decreased after the addition of inulin or WPC.…”

Section: Composition and Cheese Yieldsupporting

confidence: 81%

“…Tashakori et al 44 found that the addition of 20% WPC improved the overall texture of spread cheese. However, Mohamed 40 reported that the ability of whey proteins to form gels that could hold water, lipids, and provide the appropriate texture, was important for consumer acceptability. After 10 days of cold storage, signi cant changes were found in the hardness, rmness, and stickiness parameters, mainly for FWC/SPWP (Table 2; Fig.…”

Section: Composition and Cheese Yieldmentioning

confidence: 99%

See 1 more Smart Citation

Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield

Bielska

Cais‐Sokolińska

2023

Preprint

View full text Add to dashboard Cite

Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the effect of heat treatment on whey protein’s texture, color, and gloss was analyzed using fresh white cheeses from buttermilk with polymerized whey protein. Additionally, the influence of the polymerization process on cheese yield and composition was examined. Four fresh white cheese samples were prepared: without whey protein concentrate (FWC); with whey protein concentrate (FWC/WPC); with single-heated polymerized whey protein (FWC/SPWP); and with double-heated polymerized whey protein (FWC/DPWP). The introduction of whey protein in buttermilk cheese production increased cheese yield over 2-fold. There were no differences in color and gloss between FWC/SPWP and FWC/DPWP samples.

show abstract

Section: Composition and Cheese Yieldsupporting

confidence: 81%

Section: Composition and Cheese Yieldmentioning

confidence: 99%

Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield

Bielska

Cais‐Sokolińska

2023

Preprint

View full text Add to dashboard Cite

show abstract

Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization

Bielska,

Cais-Sokolińska

2023

Applied Sciences

View full text Add to dashboard Cite

Buttermilk and whey, despite their documented health and technological potential, are still not sufficiently utilized for the development of new products. In this research, the texture, color, gloss, cheese yield, and peptonization of fresh white cheeses made from buttermilk with the addition of whey proteins after heat treatment were analyzed. Additionally, the influence of the polymerization process on cheese yield and composition was examined. Four fresh white cheese samples were prepared: without a whey protein concentrate (FWC); with a whey protein concentrate (FWC/WPC); with single-heated polymerized whey proteins (FWC/SPWP); and with double-heated polymerized whey proteins (FWC/DPWP). The introduction of whey proteins in buttermilk cheese production increased the cheese yield by over 2-fold. There were no differences in color and gloss between the FWC/SPWP and FWC/DPWP samples. The cheese became glassy and transparent during melting. The content of uncrushed curd that remained white ranged from 27% in FWC/DPWP to 74% in FWC/SPWP.

show abstract

Biochemical, Microstructural, and Probiotic Bacterial Patterns of Innovative Fresh Cheese Fortified with Helianthus tuberosus Tubers

Elgarhy,

Omar,

Al-Otibi

et al. 2023

Processes

View full text Add to dashboard Cite

Recently, functional foods have become the aim of customers and food producers. Integrating vegetable ingredients in the food industry is a productive goal to reduce costs while maintaining quality. Dried Jerusalem artichoke tubers powder (DJATP) was used as a novel approach in cheese manufacturing. Innovatively, its holding capacity features and impact on probiotic development were evaluated. The SEM microstructure image and biochemical analysis of DJATP confirmed higher water holding (5.31 g/g), oil absorption (1.99 g/g), and swelling (1.79 g/g) capacities than casein. DJATP (3%) supported the probiotic bacterial growth (Streptococcus thermophilus, Bifidobacterium bifidum, and Lactobacillus acidophilus) and accelerated the fermentation of skimmed milk more than pure inulin. When fortified with DJATP (3% or 6%), the cheese yield increased (24.66% and 27.85%, respectively) compared with 17.55% for control after storage (14 days). Besides the high levels of amino acids, minerals, flavonoids, phenols, and antioxidants, the probiotic bacteria in the DJATP-fortified cheese were better active, with better sensory features, recording the highest judging score (87.67) against the control (79.00). To our knowledge, no preceding studies used DJATP in fresh cheese manufacturing followed the probiotic behavior in DJATP or compared the microstructure of DJATP and casein. Instead of inulin, our novel approach suggests using DJATP as a prebiotic and an enhancer for fresh cheese quality and yield, all while being cost-effective. Future studies are encouraged to explore the potential use of DJATP in other functional cheese products.

show abstract

Improve Microstructure and Rheological Properties of Kariesh Cheese

Cited by 3 publications

References 19 publications

Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield

Fresh white cheeses from buttermilk with polymerized whey protein: texture, color, gloss, cheese yield

Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization

Biochemical, Microstructural, and Probiotic Bacterial Patterns of Innovative Fresh Cheese Fortified with Helianthus tuberosus Tubers

Contact Info

Product

Resources

About