Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence

Villamil, Ruby-Alejandra; Guzmán, Maria-Paula; Ojeda-Arredondo, Myriam; Archila, Elizabeth Gil; Giraldo, Andrés; Mondragón, Alexandra-Idalia

doi:10.1016/j.heliyon.2020.e05785

Cited by 23 publications

(16 citation statements)

References 53 publications

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“…In this experiment, the inclusion of PKC in the lactating goats’ diet resulted in higher concentrations of MUFA. Increased MUFA concentrations in milk reduce cheese yield and increase the rate of lipolysis, consequently reducing the sensory acceptance parameters of the cheese [ 56 ]. This explains the observed results for the yield and taste of the Minas Frescal cheese produced in our experiment.…”

Section: Discussionmentioning

confidence: 99%

Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

Ferreira

Leite

Alba

et al. 2021

Animals

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We investigated the effect of including palm kernel cake (PKC) at the levels of 0, 80, 160 and 240 g kg−1 in the diet of lactating goats on the quality and sensory parameters of Minas Frescal cheese. Twelve goats were used in a triple 4 × 4 Latin square design. The dietary addition of PKC was associated with a reduction in moisture (p = 0.004), which compromised the cheese yield (p = 0.030). The ether extract content showed a quadratic response. There was a decrease in caproic (p = 0.014), caprylic (p = 0.011), capric (p = 0.003) and palmitic (p = 0.049) acids and an increase in lauric (p = 0.012) and myristic (p = 0.02) acids. Monounsaturated fatty acids increased (p = 0.008), whereas the ratio of polyunsaturated to saturated fatty acids (p = 0.022) and thrombogenicity index (p = 0.023) decreased. Principal component analysis indicated that control treatment and the treatment with 80 g kg−1 PKC were the most acceptable to the cheese tasters. The use of palm kernel cake is a good alternative for lactating goats when added to the diet at levels up to 80 g kg−1.

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Section: Discussionmentioning

confidence: 99%

Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

Ferreira

Leite

Alba

et al. 2021

Animals

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“…Beside their positive health impact on the human, they induced lipolysis and oxidative stability of the cheese product with minor changes in their technological, sensorial and functional qualities and organoleptic properties (During et al 2000, Gbassi et al 2012, Khalifa et al 2017. Thus, fresh and soft cheese could be considered as a vehicle for polyunsaturated fatty acids integration (Dal Bello et al 2017, Villamil et al 2021.…”

Section: Samah Mohamedmentioning

confidence: 99%

Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake by Pseudomonas fluorescens NBRC14160 using Response Surface Methodology and their Application in Kareish Cheese Manufacture

Abu-Hussien

Sameh²,

El-Naga

2021

Arab Universities Journal of Agricultural Sciences

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The aim of this study was to optimize the production of polyunsaturated fatty acids (PUFAs), using the response surface methodology (RSM), to use the produced PUFAs in kareish cheese processing. Plackett Burman design (PBD) was employed to screen media components that affect PUFAs development (glucose, olive cake, yeast extract, tryptone, MgSO 4 , KH 2 PO 4 , NH 4 Cl, agitation speed, incubation time, and pH), and results showed that olive cake and yeast extract, with confidence level > 98%, had a positive effect on PUFAs production. The central composite design (CCD) of the response surface methodology was used to optimize the selected parameters levels where maximum PUFAs production (1790 mg/l) was observed near the mid-point (0) values (concentrations) of olive cake (15 g/l), tryptone (7.5 g/L) and KH 2 PO 4 (1.25 g/l). Polyunsaturated fatty acids account for 47.83 % of the total fatty acid profile, according to gas chromatography analysis of the collected PUFAs. The produced PUFAs was encapsulated using whey protein concentrate and maltodextrin, freeze dried, grinded and incorporated in Kareish cheese manufacture. The average particle size of a 0.005% suspension of oil microcapsules was 671.4 nm with a poly dispersity index of 0.611 indicating a moderate stability of the emulsion. The negative zeta potential of the microcapsules particles was -37.6 mv, which is identical to the -42 mv value recorded in the literature for oil emulsions stabilized by whey protein, maltodextrin, and Kcarrageenan. The addition of 0.5% PUFAscontaining microcapsules to Kareish cheese increased antioxidative activity to 38.13 % compared to 30.14 % for the control, as well as Texture profile analysis (TPA) parameters including hardness, cohesiveness, gumminess, and chewiness. The elasticity of the Kareish cheese sample increased slightly by the addition of 0.5% microcapsules, but higher concentration tended to change the elasticity to a brittleness of the cheese structure.

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“…The formulation of cheese analogues has been promoted to meet consumer demands (Ferrão et al., 2016). The milk fat substitution with vegetable oils is a trend in the manufacture of cheese‐like products (Bermúdez‐Aguirre & Barbosa‐Cánovas, 2011; Calligaris et al., 2013; Hughes et al., 2012; Villamil et al., 2021) since it can improve the fatty acid profile of the final cheese, contributing to a healthier ratio between saturated and unsaturated fats ratio (Achachlouei et al., 2013; Villamil et al., 2020). However, the increase of the nutritional quality implies the incorporation of food sources that represent a high cost of the final product (Fox et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

Giha

Ordoñez

Villamil

2021

Journal of Food Science

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Over the past few years, the market for cheese substitutes has been growing on account of the simple and cost‐effective production of these cheese‐like products. It is well established that the functional properties of cheeses are directly related to their composition. Therefore, the variation of fat in cheese substitutes certainly affects the characteristics of the cheeses. The purpose of this review was to summarize the latest research on the effects of milk fat replacement with vegetable oils on the rheological, textural, and microstructural properties of cheese analogues. The findings suggest that the primary effects of modifying fat in cheese analogues are associated with an alteration in the interactions among the components of the protein matrix, which varies because of milk fat extraction. Overall, changes in the functional properties of analogous cheeses will depend on the type of oil, the percentage of fat modification, and the type of cheese produced.

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Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence

Cited by 23 publications

References 53 publications

Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

Optimization of Polyunsaturated Fatty Acids (PUFAs) Production from Olive Cake by Pseudomonas fluorescens NBRC14160 using Response Surface Methodology and their Application in Kareish Cheese Manufacture

How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

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