Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening

Akkerman, Marije; Kristensen, Lise Søndergaard; Jespersen, Lene; Ryssel, Mia; Mackie, Alan; Larsen, Nick Nørreby; Andersen, Ulf; Nørgaard, Maria Kümpel; Løkke, Mette Marie; Møller, Jean Robert; Mielby, Line Holler; Andersen, Barbara Vad; Kidmose, Ulla; Hammershøj, Marianne

doi:10.1016/j.idairyj.2016.10.011

Cited by 19 publications

(8 citation statements)

References 46 publications

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“…4C), perhaps thus imparting softness to the product. These microstructural observations support the chemical and textural results as the less defined protein matrix structure visualized by the SEM would be expected to result in softer and more compressible cheese texture as observed (Akkerman et al, 2017).…”

Section: Scanning Electron Microscope (Sem)supporting

confidence: 82%

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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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Section: Scanning Electron Microscope (Sem)supporting

confidence: 82%

“…These findings are in agreement with Murtaza et al, (2014), who found the same results in Cheddar cheese texture during ripening. Akkerman et al, 2017 reported that the firmness is a directly related to the proteolysis, i.e., the firmness of the cheeses decreased with increasing proteolysis during ripening.…”

Section: Firmness Analysismentioning

confidence: 99%

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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“…Establishing the salt equilibrium in ripened cheese is a very slow process that can be affected by many factors, such as dairy plant, milk batch, brining conditions, and other cheesemaking processes [28]. The pH could have played a role in the final salt content of the cheeses, as higher pH values contribute to decreasing the negative charge of the casein micelles, leading to less retention of salt.…”

Section: Resultsmentioning

confidence: 99%

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis

Estrada

Ariño

Juan

2019

Foods

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The salt distribution process in artisanal sheep cheese with an innovative shape of eight lobes was investigated. The cheese was subjected to two brining conditions: 24 h with brine at 16°Baumé and 12 h at 22°Baumé. The chemical composition (pH, water activity, dry matter, fat, and protein content), proteolysis (nitrogen fractions and free amino acids), and lipolysis (free fatty acids) were evaluated in two sampling zones (internal and external) at 1, 15, 30, 60, 90, 120, 180, and 240 days of ripening. The whole cheese reached a homogeneous salt distribution at 180 days of ripening. Brining conditions did not have an influence on the rate of salt penetration, but on the final sodium chloride (NaCl) content. Cheese with higher salt content (3.0%) showed increased proteolysis and lipolysis as compared to cheese with lower salt content (2.2%). Proteolysis index and total free fatty acids did not differ significantly (p > 0.05) between internal and external zones of cheese. It is suggested that producers start marketing this artisanal cheese at 6 months of ripening, when it has uniform composition and salt distribution.

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“…UF spreadable processed cheese treatments exhibited low viscosity values after one month of storage (Hesari et al, 2006) then increased along the storage period up to 3 months. The decrease in the viscosity could be attributed to protein breakdown occurred through the starter proteolytic enzyme activity (Ferrão et al, 2016) and as a result, the texture becomes softer over time (Akkerman et al, 2017).…”

Section: Apparent Viscositymentioning

confidence: 99%

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

El-Aidie

El-Zeini

Rashid

et al. 2021

Egypt. J. Food Sci.

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S TARTER cultures types have a substantial effect on the structural characteristics of spreadable processed cheese made from Ultra filtered (UF) milk retentate and can minimize the final product cost. In this study, the effect of starter culture type which had been used on the meltability, firmness and rheological properties of the processed spreadable cheese manufactured from UF milk retentate was investigated. Standardized UF processed cheese was inoculated with three starter cultures (ABT-8, . Half of the inoculated starter cultures samples were incubated at 25° C for 24 hr while the other half was incubated at 25 °C for 72 hr. The control treatment was prepared without adding any starter cultures. Rheological modelling, firmness and meltability of UF processed cheese properties were examined through the period of 3 months of storage at 6±2 °C. Significant differences in flow behaviour indexes were shown as a result of adding various starter cultures during storage and PC22-3 had the highest value. The highest decrease in consistency coefficient (k-values) was found with PC8-1 and PC60-1 throughout the storage period. Viscosity of processed cheese decreased corresponding to the increase in shear rate in all treatments. Furthermore, all the tested samples displayed the typical Herschel-Bulkley model having shear-thinning Pseudoplastic, while the flow curves lacked a linear characteristic. The cheese structure was rapidly broken down after the initial shearing. However, the breakdown rate decreased at the higher shear rate. Additionally, the treatments fermented with starter cultures (PC8-1, PC22-1 and PC60-1) for 24 hr had lower firmness than control and other treatments. Good meltability for all starter cultures treatments was obtained corresponding to the two factors, fermentation time and storage period.

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Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening

Abstract: This is a repository copy of Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl-starter culture, chymosin type and cheese ripening.

Cited by 19 publications

References 46 publications

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

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

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

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