Production of Analogue Cheeses

O’Riordan, Dolores; Duggan, E.; O’Sullivan, M.; Noronha, N.

doi:10.1002/9781444341850.ch9

Cited by 11 publications

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References 61 publications

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“…A key aspect of cooking performance of Mozzarella cheese is its heat-induced functionality, including melting or flowability (O'Riordan et al 2011). Incorporation of WPC to casein based cheese analogue is bound to affect the sensory quality, protein content as well as the baking properties of resultant product.…”

Section: Introductionmentioning

confidence: 99%

Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue

et al. 2017

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The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie. MCA made using protein blends (RC:WPC-90:10 or 85:15) behaved satisfactorily during pizza baking trials. However, looking at the superiority of MCA made using RC:WPC (90:10) with regard to shred quality and marginal superiority in terms of the total sensory score of cheese, judged as pizza topping, the former blend (i.e. RC:WPC, 90:10) was selected. The MCA obtained employing such protein blend had composition similar to that of Pizza cheese prepared from cheese milk and had requisite baking characteristics needed as a pizza topping. It is recommended to use a blend of RC and WPC (90:10) as the protein source in the formulation of MCA to obtain nutritionally superior cheese product having desired functional properties for its end use in baking applications.

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Section: Introductionmentioning

confidence: 99%

Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue

et al. 2017

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“…Cheese analogue is a type of cheese product, with fat, milk protein, or both being replaced in part or entirely by non-milk components, especially from vegetable ingredients (e.g. apricots, sunflower seeds, or other plants) (Cunha et al, 2010;O'Riordan et al, 2011;Mohamed and Shalaby, 2016). The fat originating from milk is replaced by vegetable oil or fat in cheese analogue production, resulting in saturated fatty acid levels being very low, thus reducing the risk of cardiovascular disease among consumers (Liu et al, 2008;Tuntragul et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Aini¹,

Sustriawan²,

Prihananto³

et al. 2020

Food Res.

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Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

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“…Proses peynirler süt orjinli hammaddelerin (Örn; süt proteini, süt yağı, önceden üretilmiş teleme, peynir) ısıtılarak karıştırılması ile üretilmekte olup [1], [2] olup ülkemizde eritme peyniri olarak bilinmektedirler. Peynir benzeri ürünler (analog/imitasyon peynirler) ise genellikle belirli oranlarda süt yağı olmayan yağların, süt proteinleri veya bitkisel proteinlerin karışımı sonucunda üretilen gıda ürünleri olarak tanımlanmaktadırlar [1]- [3].…”

Section: Introductionunclassified

“…Bir peynir benzeri ürünün hangi kategoriye dahil olduğu içerdiği protein ve/veya yağ içeriğinin hangi kaynaktan * Yazışılan yazar/Corresponding author geldiğine bağlıdır. Bileşiminde özellikle bitkisel protein ve bitkisel yağ kullanılanlar kısmı süt bazlı veya süt bazlı olmayan şeklinde ifade edilmektedir [1], [2]. Amerika Birleşik Devletleri'nde peynir benzeri ürünler çok iyi tanımlanmış olup 1970'lerin başında üretimi başlamıştır.…”

Section: Introductionunclassified

Evaluation of Physico-chemical, Microbiological and Sensory Properties with Aroma Profile of Analogue Cheeses Produced from Plant and Dairy Based Protein Sources

Esen¹,

Güneşer²,

Akyüz³

2020

Pamukkale J Eng Sci

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Bu çalışmanın amacı bitkisel ve süt bazlı protein kaynakları kullanılarak peynir benzeri ürünlerin geliştirilmesidir. Bu amaçla, rennet kazein ve nohut unu kullanılarak üretilen peynirlerin bazı fizikokimyasal, mikrobiyolojik, aroma ve duyusal özelliklerinde meydana gelen değişimler 60 gün depolama süresince incelenmiştir. Peynir örneklerinin uçucu bileşenleri gaz kromatogrofisi-kütle spektrometresi ile saptanmıştır. Peynirlerin duyusal özellikleri ise duyusal spectrum analizi metodu ile belirlenmiştir. Sonuç olarak, depolama süresince tüm peynir örneklerine ait L, Hue ve Chroma değerlerinde önemli bir değişim belirlenmezken, depolama süresine bağlı olarak sertlik, kırılganlık, sakızımsılık ve çiğnenebilirlik değerlerinde önemli düzeyde bir düşüşün meydana geldiği gözlenmiştir. Ayrıca, peynirlerin suda çözünür azot, toplam serbest yağ asitliği değerleri, toplam mezofilik aerobik bakteri ve maya-küf sayılarında ise önemli bir artışın meydana geldiği tespit edilmiştir. Süt bazlı protein kaynağı kullanılarak üretilen peynirlerde hekzanal, 2-heptanon, 2-etil hekzanol ve oktanoik asit; bitkisel protein bazlı peynirlerde ise asetik asit, p-simen, γ-terpinen, linalool ve timol yüksek konsantrasyonda belirlenen aroma maddeleridir. Süt proteini bazlı peynir benzeri üründe tatlı, tuzlu ve ekşi tatlar ile birlikte kremamsı ve kazein aromalarının yüksek yoğunlukta olduğu belirlenirken bitkisel protein bazlı peynir benzeri üründe ise tuzlu tat ile baharat ve hububat aromalarının yüksek yoğunlukta olduğu tespit edilmiştir. Her iki peynir benzeri ürünün duyusal nitelikler açısından kabul edilebilir olduğu saptanmıştır.The objective of this study to develop analogue cheese by using plant and dairy based protein sources. For this purpose, the changes of some physical, chemical, microbiological, aroma and sensory attributes of analog cheeses produced from rennet casein and chickpea flour were investigated during 60-day storage. Volatile compounds of the cheese samples were determined by gas chromatography-mass spectrometry. Sensory properties of the cheeses were also determined by Spectrum ® analysis. As a result, no significant changes were determined in L, Hue and Chroma values of all cheese samples while a significant decrease was observed in hardness, fracturability, gumminess and chewiness of all cheese samples depending on storage. Furthermore, an increase in water soluble nitrogen and hydrolytic rancidity values, and counts of total mesophilic bacteria and yeast-mold of cheese samples was determined. Hexanal, 2-heptanone, 2-ethyl hexanol and octanoic acid for cheese samples produced from dairy protein source; p-cymene, γterpinene, linalool and thymol for cheese samples produced from plant protein source were determined at high concentrations. Sweet, salty, sour, creamy and casein for dairy based cheeses; salty, astringency, spicy and cereals for plant protein based cheeses are the characteristic sensory descriptive terms. Sweet, salty and sour taste with creamy and casein flavor in cheese samples produced from dairy protein...

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Production of Analogue Cheeses

Cited by 11 publications

References 61 publications

Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue

Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Evaluation of Physico-chemical, Microbiological and Sensory Properties with Aroma Profile of Analogue Cheeses Produced from Plant and Dairy Based Protein Sources

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