Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses

Vélez, María Ayelén; Hynes, Erica Rut; Meinardi, C. A.; Wolf, Verónica I.; Perotti, María Cristina

doi:10.1016/j.foodres.2017.02.011

Cited by 14 publications

(8 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar to our study, Karaman and Akalın (2013), St-Gelais et al (1997) and Nair et al (2000) found significantly higher (P < 0.05) SN in their control samples and no difference among the cheese made from the milk treated with homogenized cream. Our results were also comparable with the results obtained by Vélez et al (2017) for a hard-cooked cheese prepared by low pressure homogenization.…”

Section: Proteolysis In Cheese During Ripeningsupporting

confidence: 91%

“…No significant difference in protein, yield and fat content of all emulsion cheese to that of control LFC was observed. The cheese composition results are in accordance with the results obtained by previous studies on cheese made with different MFGs size, homogenized milk or oil emulsions (Lobato-Calleros et al, 2003;O'Mahony et al, 2005;Rowney et al, 2003;Vélez et al, 2017).…”

Section: Cheese Yield and Compositionsupporting

confidence: 90%

“…L (lightness) and b (yellowness) of all LFCs were significantly lower than control FFC (P < 0.05) (Table 4), control LFC being the lowest showing they were darker and less yellow than other samples. Deep yellow colour in control FFC is due to effective light scattering by large amounts of fat particles (Deegan et al, 2014;Vélez et al, 2017). L and b values of all cheese samples did not significantly change during 6 months of ripening period except for control LFC at D180 for L, and from D120 for b value.…”

Section: Colour Analysis Of Cheesementioning

confidence: 87%

See 2 more Smart Citations

Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

Khanal

Budiman

Hodson

et al. 2019

Journal of Food Engineering

View full text Add to dashboard Cite

Milk fat emulsions from sodium caseinate (NaCas) and anhydrous milk fat (AMF) were prepared in the size range from 1 to 0.24 μm. These emulsions were used as source of fat to prepare low fat Cheddar cheese (LFC) and their properties such as composition (at day 7), proteolysis, texture profile analysis (TPA), color and microstructure (by confocal laser scanning electron microscopy) were studied during ripening for 180 days. Emulsion size affected the textural, microstructure, compositional, proteolysis and color properties of LFCs, but did not make them comparable to control FFC (control full fat cheese) and textural properties did not change significantly during ripening. This was possibly due to the relatively small size of emulsions added and their inertness that did not lead to higher moisture retention during cheese making and did not coalesce during ripening.

show abstract

Section: Proteolysis In Cheese During Ripeningsupporting

confidence: 91%

Section: Cheese Yield and Compositionsupporting

confidence: 90%

Section: Colour Analysis Of Cheesementioning

confidence: 87%

See 1 more Smart Citation

Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

Khanal

Budiman

Hodson

et al. 2019

Journal of Food Engineering

View full text Add to dashboard Cite

show abstract

“…The Reggianito Argentino cheeses were manufactured according to the standard process (Gallino, 1994; Meinardi et al 2002) adapted to laboratory-scale vats to obtain miniature hard-cooked cheeses. This model cheese has been validated and applied previously (Hynes et al 2004; Vélez et al 2010; Vélez, 2013). An ensemble of four vats, equipped with a system for simultaneous heating and cooling, was used for the cheese making.…”

Section: Methodsmentioning

confidence: 99%

“…The cheeses were ripened for 90 d at 85% relative humidity and 12 °C, but after the first 2 weeks they were vacuum packed in plastic film to avoid over drying. This time was selecting according to previous experiments for the validation of the model (Vélez, 2013). Ripening time was fixed in 90 d taking into account gross composition evolution and biochemistry of the ripening (Hynes et al 2004; Vélez et al 2010, 2011; Vélez, 2013).…”

Section: Methodsmentioning

confidence: 99%

Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses

Costabel

Bergamini

Pozza

et al. 2015

Journal of Dairy Research

View full text Add to dashboard Cite

In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 °C. Scalding temperature influenced residual coagulant activity; the cheeses cooked at 50 °C had significantly higher activity than those treated at 56 °C. In contrast, scalding temperature did not modify plasmin activity. Proteolysis was primarily affected by curd cooking temperature because chymosin-mediated hydrolysis of αs1 casein was slower in cheeses treated at 56 °C. Additionally, the nitrogen content in the cheese soluble fractions was consistently lower in the cheeses scalded at 56 °C than those cooked at 50 °C. A significant influence of the type of coagulant enzyme was observed, especially in the nitrogen fractions and peptide profiles, which demonstrated that camel chymosin was slightly less proteolytic; however, these differences were lower than those caused by the scalding temperature.

show abstract

Powdered Milk

Schons,

Colet,

Pinto

et al. 2024

Methods and Protocols in Food Science

View full text Add to dashboard Cite

Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses

Cited by 14 publications

References 34 publications

Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses

Powdered Milk

Contact Info

Product

Resources

About