The physical characteristics of cheese made of milk, colostrum and both during the ripening

Astuti, Fitri; Setyawardani, Triana; Santosa, Singgih Sugeng

doi:10.14710/jitaa.46.1.75-83

Cited by 3 publications

(3 citation statements)

References 19 publications

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“…It causes the number of theaflavins and thearubigins in OBT to increase. In addition, several factors that affect the color of the cheese are the food additives used in its manufacture, the type of milk, and also the length of storage of the cheese (Setyawardani et al, 2017b;Astuti et al, 2021;Fadhlurrohman et al, 2023).…”

Section: Cheese Physicochemical Propertiesmentioning

confidence: 99%

Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea

Fadhlurrohman,

Setyawardani,

Sumarmono

2023

Trop. Anim. Sci. J.

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COVID-19 and the increase in degenerative diseases are the reasons for the high consumption of functional foods. This study investigated the physicochemical, sensory, and functional characteristics of cheese enhanced with orthodox black tea. The primary research materials were 40 liters of fresh cow's milk, orthodox black tea (OBT), mesophilic bacteria (Lactococcus lactis), animal calf rennet, and CaCl₂. An experimental completely randomized design (CRD) was employed in the study to four treatments, namely control (T 0 ), and the addition of 0.5% OBT (T 1 ), 1% OBT (T 2 ), 1.5% OBT (T 3 ), and 2% OBT (T 4 ). Each treatment was repeated four times and performed in duplicate. The observed variables were physical properties (colors and textures), chemical properties (moisture content, total solids, pH, and total titratable acidity), antioxidant activity, and sensory properties of cheese. The results showed that adding OBT up to 2% produced significantly different levels of pH, total titratable acidity, values (L*, a*, b*), hardness, antioxidant activity, and sensory properties of cheese. No significant difference was observed in the moisture content, total solids, and stickiness of cheese. Conclusively, incorporating OBT up to 2% in cheese making tends to increase the functional properties of cheese that include the a* value, total titratable acidity, and antioxidant activity, but it also decreases the L* and b* values, hardness, and pH value. The panelist's preference was the highest for cow's milk cheese with the addition of 0.5% OBT.

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Section: Cheese Physicochemical Propertiesmentioning

confidence: 99%

Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea

Fadhlurrohman,

Setyawardani,

Sumarmono

2023

Trop. Anim. Sci. J.

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“…With the presence of proteins and membranes that surround the fat globules, the yellow pigment is blocked from the reflecting light, making the milk appear white and opaque. However, the beta‐carotene is visible when the proteins are broken down, and the membranes are dissolved by starter cultures during acidification and after the addition of rennet (Astuti et al., 2021; Chudy et al., 2020; Milovanovic et al., 2020). The yellow color becomes more intense when whey is extracted from the curd.…”

Section: Functionality Of Cheese and Their Applications In Foodmentioning

confidence: 99%

A review of natural cheese and imitation cheese

Shukri

Alias

Murad

et al. 2021

Food Processing Preservation

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Cheese has been high in demand because it is very convenient to be eaten on its own or to be used as an accompaniment to food. However, the time‐consuming and energy‐intensive manufacturing process together with the increased price of milk has made cheese an expensive product. Besides, cheese is found to contain high saturated fat content and has been linked to high cholesterol and increased risk of heart disease. Hence, there has been a shift toward developing a cheese product based on vegetable sources that imitates the unique characteristics of natural cheese such as stretchable or stringy upon melting. A great number of endeavors have been made to produce high‐quality imitation cheese. This paper reviews the uniqueness and various other aspects of natural cheese and the challenges of duplicating them into imitation cheese. Novelty impact statements Imitation cheese is a sustainable alternative to dairy cheese. Imitation cheese can be tailor‐made to offer nutritional and functionality advantages over natural cheese. Imitation cheese is not a threat but a promise to the cheese market.

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“…Regarding food products, yogurts [13,14], mixtures for beverages [15], cheeses [16][17][18], ice cream [19], nutritional bars, jellies, and ready-to-drink beverages have used or might use BC as a functional ingredient [20]. Dairy products, such as cheeses, are a valuable source of proteins, lipids, vitamins, and minerals, and their global consumption is expected to increase by around 13.8% between 2019 and 2029 [21].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

Barbosa,

Anaya,

Macêdo

et al. 2023

Foods

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The objective of this study was to develop fresh and matured cheeses with different bovine colostrum levels, aiming to promote the consumption of dairy products with the addition of colostrum. Four different cheese formulations were produced with a mixture of 0:100, 15:85, 20:80, and 25:75, bovine colostrum:milk (v:v), and aged for 0, 10, 20, and 40 days. Milk, colostrum, and fresh and matured cheeses were submitted to physicochemical characterization. Moreover, microbiological quality, yield, texture profile, color, and sensory acceptance of cheese samples were evaluated. Colostrum supplementation favored low acidity, high moisture, a pH range of 5.0–6.2, and water activity of 0.94–99. Sensory attributes and overall evaluation of all cheese formulations achieved an Acceptability Index above 70, indicating good acceptability. Since cheese with colostrum presented the potential to be used as human food, assessing the presence of colostrum bioactive components in those dairy products is a promising goal for further research.

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The physical characteristics of cheese made of milk, colostrum and both during the ripening

Cited by 3 publications

References 19 publications

Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea

Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea

A review of natural cheese and imitation cheese

Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

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