Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety

Bansal, Venus; Veena, N.

doi:10.1007/s13197-022-05631-w

Cited by 18 publications

(6 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, the disulfide bonds between casein and β‐lactoglobulin in acid‐heat coagulated cheeses contribute significantly to gel formation and elasticity (Fox et al, 2017 ). Both the pH of the product and the type of acid used to make the cheese curd play important roles in the level of elasticity (Bansal & Veena, 2022 ; Seth & Bajwa, 2015 ). It has also been reported that the type of wood used in smoking has a significant effect on the elasticity of the product (Fresno et al, 2005 ).…”

Section: Resultsmentioning

confidence: 99%

Coagulation temperature and smoking time determine product quality and shelf life of the acid‐heat coagulated Circassian cheese

Sıçramaz

Ayar

2023

Food Science & Nutrition

View full text Add to dashboard Cite

This study examined the effects of process parameters on acid‐heat coagulated Circassian cheese. For this purpose, cheeses were produced at coagulation temperatures of 70°C and 90°C, and smoked for 0, 2.5, and 6 h in both summer and winter. Microbiological, textural, proteolytic, and sensorial changes were observed for 90 days at 30‐day intervals. According to the results, coagulation at 90°C instead of 70°C formed a firmer structure. Six‐hour smoking time instead of 2.5‐h provided higher dry matter, reduced proteolysis rates, and extended the microbial shelf life. In addition, higher (6 h) smoking decelerated sourness while resulting in intense smoke flavor and higher lipolytic activity. In conclusion, seasonal changes in milk and applied the process conditions revealed significant differences in the quality parameters and shelf life of acid‐heat coagulated Circassian cheese.

show abstract

Section: Resultsmentioning

confidence: 99%

Coagulation temperature and smoking time determine product quality and shelf life of the acid‐heat coagulated Circassian cheese

Sıçramaz

Ayar

2023

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Even if ratings were not significantly different, it can be noticed that the texture received higher values in the case of cheese made with rennet. This might be caused by the fact that rennet is a coagulation agent and it is capable of aggregating proteins, so it influences the cheese texture [53].…”

Section: Discussionmentioning

confidence: 99%

Zero Waste Technology of Soybeans Processing

Szulc,

Błaszak,

Wenda-Piesik

et al. 2023

Sustainability

View full text Add to dashboard Cite

Soybean can be easily digested and is a valuable substitute for animal protein in various applications. That is why soy products are a very important component of a vegan and vegetarian diet. During soymilk processing, large quantities of by-products are generated. Hardly anyone knows that every kilogram of dried soybeans processed into soymilk or tofu gives about 1.2 kg of soybean curd residue, namely, okara, often regarded as a waste. Acting in the spirit of zero waste, a soybean processing technology has been developed that does not generate waste. The developed technology consists of obtaining soymilk followed by filtration to remove the insoluble residues (okara), preparing okara and fermenting to obtain vegan soft cheese. Samples analyzed for physical, chemical, and organoleptic properties. Also, the microbial quality of the obtained products was tested. Soy products produced with the proposed zero waste technology were assessed by the sensory panel and received very good marks. Fermented soy products are characterized with high levels of Lactobacillus spp. (105–108 cfu/mL), thus consuming them can bring health benefits. Cheese made from okara can be an alternative to cheeses currently obtained from soymilk.

show abstract

Section: Predictive Processing Tools To Mitigate Milk Compositional V...mentioning

confidence: 99%

“…Yet, as pH fluctuations primarily affect calcium solubility and calcium content in cheese, the effect of pH during the cheesemaking process predominates over the influence of calcium levels in milk. The influence of pH is most likely due to its impact on the ratio of colloidal to soluble calcium, casein hydration and the kind of protein-protein interactions (Bansal and Veena 2022). Lucey and Fox (1993) concluded that altering protein interactions by infusing an acidulant solution into Cheddar cheese lowers its pH, which subsequently impacts the functionality and quality of the cheese.…”

Section: Calcium Addition As An Adaptive Process Tool In Cheesemakingmentioning

confidence: 99%

Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review

Galli

Hamed

Sheehan

et al. 2023

Int J of Dairy Tech

View full text Add to dashboard Cite

Variability in milk composition and physicochemical properties impact both manufacturing process performance and the end‐use functionality of cheese. Such variability may be attributed to seasonal calving patterns, production systems, breed, weather patterns, and feed type and significantly impacts concentrations of macro‐ and microconstituents and ultimately cheese composition and quality. This article reviews technological approaches (e.g., milk standardisation protocols and calcium addition), and predictive strategies (e.g., predictive models for coagulation and curd cutting time, in‐line sensors), used to mitigate the effects of seasonal changes in milk composition and their impact on process efficacy and functionality in Cheddar cheese manufacturing.

show abstract

Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety

Cited by 18 publications

References 45 publications

Coagulation temperature and smoking time determine product quality and shelf life of the acid‐heat coagulated Circassian cheese

Coagulation temperature and smoking time determine product quality and shelf life of the acid‐heat coagulated Circassian cheese

Zero Waste Technology of Soybeans Processing

Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review

Contact Info

Product

Resources

About