Textural and microstructural properties of Kradi cheese (an indigenous cheese of Jammu and Kashmir, India)

Abstract

The texture and microstructure of Kradi cheese, an indigenous fresh unripened cheese of Jammu and Kashmir, India, were studied. There were significant differences (P < 0.05) for hardness, adhesiveness, springiness, cohesiveness, chewiness and resilience between samples from four different market areas. The optimised products made in the laboratory from cultures NCDC‐167 and NCDC‐144 showed significant differences (P < 0.05) in the textural and mechanical properties of tensile strength. The microstructure of the market samples was distinguished by the greater size of the voids present in three‐dimensional casein network. The optimised laboratory product had a more compact and fibrous structure compared to the market samples, which was attributed to its higher protein content.

Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese

“…Studies on the physicochemical properties and characteristics of various cheeses have recently been conducted. Matera et al (2018) studied the physicochemical characteristics of Brazilian cheeses Salum et al (2019) the compositional properties of enzyme-modified commercial cheeses, Punoo et al (2018) the textural and microstructural properties of Kradi cheese and Rafiq et al (2018) cheddar cheese peptide extracts in anticancer activity. Researches related to Prato cheese include the partial replacement of NaCl by KCl and the addition of flavor enhancers to the probiotic Prato cheese (Silva et al, 2018), the change in volatile compound concentration during the maturation of Prato cheese by reducing fat and adding whey protein (Domingos et al, 2019), and attenuation of cigarette smoke-induced lesions in mice by the probiotic Prato cheese (Vasconcelos et al, 2019).…”

Chemical changes of kradi cheese stored at refrigeration temperature under vacuum and normal conditions

“…Preparation of Kradi cheese Kradi cheese was made as per the method described (Punoo et al 2018a). The fresh product was packed in multilayer laminates (5-layer natural PFP, 20x20 cm size and 105-175 micron thickness of film) under vacuum and normal packaging conditions and stored at refrigeration temperature (5±1 o C).…”

“…Kradi, semisoft, white, unripened fresh cheese (Punoo et al 2018a(Punoo et al , 2018b(Punoo et al and 2018c) is a famous traditional milk product of Jammu and Kashmir, India manufactured primarily by the tribal population of Gujjar and Bakarwal community. It is sold unpackaged, undergoes moisture loss and increase in acidity.…”

“…Vacuum Packaging has developed much attention in production of dairy products for keeping safe from harm, prolonging the shelf life, retarding the activity of bacteria and reducing the use of preservatives. Descriptive sensory analysis, physico chemical, microbiological, textural and microstructural properties of kradi cheese have been reported (Punoo, et al 2018c, Punoo, et al 2018aPunoo, et al 2018b).…”

Effect of Vacuum Packaging on Chewiness of &lt;i&gt;Kradi&lt;/i&gt; Cheese Stored at Different Temperatures

“…Kradi cheese is usually stored at different temperatures by the retailer for sale, there is need to study effect of packaging conditions on chewiness of product with an aim to improve the overall quality of the product so that the product remains acceptable to consumers with respect to quality. Physico chemical, microbiological, microstructural properties, descriptive sensory analysis and chemical changes during storage of kradi cheese have been reported [9,10,13,12]. Since chewiness is important textural quality judged by consumer at the time of purchasing the kradi cheese, however no studies have been reported with respect to changes in chewiness of kradi cheese during storage.…”