The effect of varying fat content on the microstructure of Oaxaca cheese, a typical pasta filata cheese

Abstract

The effect of varying fat content in Oaxaca cheese, a typical pasta filata, on microstructure was described. Microstructure of cheeses was analysed by scanning electron microscopy (SEM) and light microscopy (LM) in nondehydrated and dehydrated samples. In nondehydrated samples, protein fibres were wide and compact in fat‐free cheese, and big serum channels were approximately 100 μm in width. Width of protein fibres and size of channels decreased as fat content increased. Small channels seemed to be occupied only by fat, while in big channels, water and fat were observed. LM both confirmed and supplemented the observations made by SEM, particularly the presence and distribution of fat in channels.

Sensory profile development of Oaxaca cheese and relationship with physicochemical parameters

“…Cow milk from the dairy of the Department of Veterinary Medicine and Zootechnics (Universidad Autónoma del Estado de México) was used. Three types of cheese were manufactured in the facilities of the pilot food plant of the Chemistry Department, in 25-kg batches, using a standardized process (Colín-Cruz et al, 2012) that was carried out at 37°C and milk standardized 3.0 g of fat/100 g; protein content in the milk used was 3.4% (±0.05). Type 1 cheese (MC), was manufactured using pasteurized milk and mesophilic LAB culture (Lactococcus lactis ssp.…”

“…thermophilus is preferred due to its greater acidifying activity; direct acidification is also used. Because of its cultural, nutritional, gastronomical, and economic importance, there is a growing interest in studying the physicochemical, microbiological, functional, and structural characteristics of Oaxaca cheese (Montes de Oca-Flores et al, 2009;Colín-Cruz et al, 2012;Caro et al, 2013).…”

Soya bean oil/soya protein isolate and carrageenan emulsions as fat replacer in fat‐reduced Oaxaca‐type cheese

“…At higher fat content, protein–protein interactions within the matrix decreased and water–protein interactions increased, retaining more water within the protein matrix (Colín‐Cruz et al . ).…”

“…Lower fat content in Oaxaca cheese resulted in the formation of larger and more compact fibres, where serum channels were interspersed, due to more protein-protein interaction during the plasticisation manufacturing process, that is the kneading and stretching of hot curd. At higher fat content, protein-protein interactions within the matrix decreased and water-protein interactions increased, retaining more water within the protein matrix (Col ın-Cruz et al 2012).…”

Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage

“…The making process of Oaxaca cheese involves, as key steps, mixed coagulation of milk, acidification of curd to a pH of approximately 5.3, kneading and stretching of the acidified curd in hot water (approximately 80°C), when long thin strips of curd are formed, salting of strips by adding dry salt, and finally cutting of strips into segments that are wound to form ball-shaped 0.25-to 5-kg pieces of cheese (Aguilar-Uscanga et al, 2006;Colín-Cruz et al, 2012). At present, Oaxaca cheese for retail sale is commonly vacuum-packaged to preserve its freshness for longer.…”