Texture and Sensory Properties of Cream Cheese and Cholesterol-removed Cream Cheese made from Whole Milk Powder

Abstract

This study was aimed to compare the texture and sensory properties of Cream cheese and cholesterol-removed Cream cheese made from the whole milk powder (CRWMP) during storage at 7 o C for 4 wk. The cholesterol reduction by crosslinked β-CD was about 92% in CRWMP. In texture studies, hardness, gumminess, and chewiness had increased during the storage period of 4 wk in both cheeses, irrespective of treatment. In the sensory properties, cooked milk flavor was found to have decreased, whereas sourness had increased with increasing storage period of 4 wk in whole milk powder Cream cheese. On the basis of our results, we conclude that the cholesterol removal in CRWMP does not cause any adverse effect on the texture and sensory properties of Cream cheese made with whole milk powder.

Manufacture of Cholesterol - Reduced Double Cream Cheese from Buffalo’s Milk

“…Slight differences (Table 1) with respect to fat (34.2 and 33.9%) and protein (8.7 and 8.65%) of RCC and CRCC were detected, which came in agreement with those obtained by Kim et al (2005), Han et al (2008) and Jeon et al (2012). The lower fat content of CRCC than the control might be due to less incorporation with casein via a fat-protein network as a result of probable modification of casein matrix by β-CD (Han et al 2008).…”

“…Han et al (2008) achieved approximately 91% of cholesterol reduction in cream cheese using powdered or cross linked β-CD. Jeon et al (2012) showed that RCC contained 96.28 mg cholesterol/100 g, while CRCC contained only 7.47 mg/100g. Such different reduction rates could be attributed to the concentration of β-CD used, and to the conditions of applying β-CD, such as mixing temperature and temperature and time of the centrifugal force (Ahn and Kwak, 1999;Lee et al 1999Shim et al 2003 Yield and gross chemical composition of fresh cheese seem to be not affected by the treatment with β-CD.…”

“…Cream cheese is highly nutritious being rich in fat and milk proteins since it is manufactured from cream or from a mixture of cream and milk or skim milk. In this respect, Jeon et al (2012) mentioned that cream cheese is usually made from bovine milk, while its production from other milk sources or milk powders are still in developing stage.…”

“…On the other hand, the role of milk fat on the quality of dairy products is well-known, since a serious problem in low-fat products is that fat reduction of a sever effect on the final flavour and texture (Wendin et al 2000;Brighenti et al 2008). Further healthier eating habits increase in the demand of the lower cholesterol dairy products (Jeon et al 2012). This was the aim of some recent studies.…”

Mixing sweet cream buttermilk with whole milk to produce cream cheese

“…Hundreds of types of cheese are produced in a range of flavours, textures and forms (Barry and Tamime 2010). Cream cheese is one of the most popular cheeses and is normally produced using fresh whole milk (Jeon et al 2012). Cream cheese is an acid coagulated, unripened, creamywhite cheese with a slightly acidic taste, a mildly diacetyl flavour, high moisture and high fat content (Kosikowski and Mistry 1997).…”