Influence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low Fat Cheddar Cheese from Buffalo Milk

Murtaza, Mian Shamas; Sameen, Aysha; Huma, Nuzhat; Hussain, Fatma

doi:10.17582/journal.pjz/2017.49.1.27.34

Cited by 21 publications

(28 citation statements)

References 19 publications

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“…As can be noticed from Figure 1a, minimum response for DM (25.37%) was obtained with AG concentration of 0.75%, coagulation temperature of 35°C, and stirring period of 25 min. In many studies reported in literature, polysaccharide chains are able to hold large amounts of water through hydrogen bonds and thus reducing dry matter in manufactured cheeses (Dawkins et al., 2001; Murtaza et al., 2017). Figure 1b illustrates that maximum cheese yield was reached with high AG concentration at coagulation temperature around 35°C.…”

Section: Resultsmentioning

confidence: 99%

Production and characterization of soft Sardaigne‐type cheese by using almond gum as a functional additive

Ghamgui

Bouaziz

Frikha

et al. 2021

Food Science & Nutrition

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The effect of almond gum (AG), as natural polysaccharide with high nutritional value and important functional properties, on physicochemical and textural characteristics of Sardaigne‐type cheese was investigated. Response surface methodology (RSM) using Box–Behnken design was applied to determine optimal levels of three selected processing variables such as coagulation temperature (25–45°C), stirring period (20–30 min), and AG concentration (0.25%–0.75%). A 3‐level factorial design was employed to evaluate physicochemical and rheological responses of Sardaigne‐type cheese with AG added. The P‐values of ANOVA indicated that the processing variables selected have significantly affected dry matter content (p = .002), cheese yield (p = .0172), syneresis level (p = .0135), hardness (p = .0103), and adhesiveness (p = .0410). However, pH, cohesiveness, and elasticity are not affected by the selected processing variables. Predictive regression equations with a high coefficient of (R2 ≥ .686) determination are constructed. The addition of AG owing to its water retention property has improved yield cheese as well moisture level. Therefore, this additional moisture in Sardaigne‐type cheese will be responsible for softer and smoother textural. Indeed, fivefold drop of adhesiveness and fourfold reduction of hardness are observed in cheese formulated with AG at 0.75% and in same temperature and stirring period conditions that commercial cheese. RSM analysis showed that optimum levels of processing variables are reached at AG concentration of 0.57% (w/v), coagulation temperature of 42.57°C, and stirring period of 20 min. Results of sensory properties showed that AG incorporation in Sardaigne‐type cheese does not have an adverse impact on organoleptically characteristics and overall acceptability of product was better than commercial cheese.

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Section: Resultsmentioning

confidence: 99%

Production and characterization of soft Sardaigne‐type cheese by using almond gum as a functional additive

Ghamgui

Bouaziz

Frikha

et al. 2021

Food Science & Nutrition

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“…Significant differences were noticed between LFC and cheeses with FR Table 2. The addition of FR results in higher appearance score of low-fat cheese (Murtaza et al, 2017). LFC had a more translucent surface and denser colour than all cheeses with FR.…”

Section: Sensory Evaluationmentioning

confidence: 92%

Physicochemical, Microstructural and Sensory Impact of Fat Replacers on Low-Fat Edam Cheese Manufactured From Buffalo’s Milk

El-Aidie¹,

Ghita²,

El-Dieb³

et al. 2019

IJALSR

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The objective of the current work was to evaluate the effect of three different commercial proteinbased fat replacers Prolo®11(PR), Simplesse®100 (SM) and Dairy Lo TM (DL) on the physicochemical, microstructural, and sensory characteristics of low-fat Edam cheese (LFEC) made from buffalo's milk during a specific ripening period. LFEC treatments were prepared using different ratios (0.3%, 0.6%, and 0.9% w/w marked I, II and III respectively) for each PR, SM and DL. Cheese without fat replacer was prepared as the control (C). Cheese containing fat replacers had a higher significant moisture content than C. Proteolysis significantly increased in LFEC containing Fat replacers more than C. Firmness decreased gradually with increasing the concentration of the fat replacers. PRIII and SMIII had less firmness. The addition of SM and PR improved texture, flavour and acceptability of the LFEC on the 60 th day of ripening. DL treatments achieved the best total scores for sensory characteristics on the 90 th day of ripening. Fat replacers affected the microstructure of LFEC especially SM which imparts a desirable texture to cheese, compared to other treatments.

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“…Carrageenan also produced SRC with the lowest cohesiveness, while the other hydrocolloids analysed did not modify this parameter. However, other authors reported that cohesiveness and hardness of low fat Cheddar cheese from buffalo milk and low-fat Edam cheese decreased with incorporation of gums (Murtaza, Sameen, Huma, & Hussain, 2017;Oliveira et al, 2011). These discrepancies are probably due to milk source, type of cheese, moisture and fat content, since the texture of cheese is greatly influenced by both processing and compositional parameters (Awad, Hassan, & Muthukumarappan, 2005;Wium, Pedersen, & Qvist, 2003).…”

Section: Discussionmentioning

confidence: 97%

“…Finally, the hydrocolloids employed did not modify the springiness of the SRC matrix. However, a reduction in springiness was observed in low fat Cheddar cheese with the addition of gums (Murtaza et al, 2017). Brummel and Lee (1990) reported that processed cheese spreads with guar gum had decreased firmness, good spreadability and good mouthfeel.…”

Section: Discussionmentioning

confidence: 99%

Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties

Rubel

Iraporda

Gallo

et al. 2019

International Dairy Journal

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Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification. This product is characterised by its compact, finely granulated and crumbly mass of limited shelf life. Unlike the conventional methods for ricotta elaboration, a novel processing step was introduced to improve spreadability. The effect of hydrocolloids addition on physicochemical, mechanical and rheological properties was evaluated during storage. Hydrocolloids had a positive effect on the cheese matrix regarding microstructure and rheological properties. Samples showed acceptable physicochemical properties (compared with the control) during storage. Addition of hydrocolloids attenuated syneresis. Preliminary results showed that the best formulation was ricotta cheese containing high gelification capacity gelatin. Results of this study may contribute to the development of a novel dairy product.

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Influence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low Fat Cheddar Cheese from Buffalo Milk

Cited by 21 publications

References 19 publications

Production and characterization of soft Sardaigne‐type cheese by using almond gum as a functional additive

Production and characterization of soft Sardaigne‐type cheese by using almond gum as a functional additive

Physicochemical, Microstructural and Sensory Impact of Fat Replacers on Low-Fat Edam Cheese Manufactured From Buffalo’s Milk

Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties

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