“Cheese: Technology, Compositional, Physical and Biofunctional Properties:” A Special Issue

Moatsou, Golfo

doi:10.3390/foods8100512

Cited by 4 publications

(6 citation statements)

References 11 publications

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“…Cottage cheese is a high-protein and high-energy, biologically complete food product, which is obtained as a result of enzymatic coagulation of milk, the release of curd mass with its subsequent concentration and aging [6]. The inclusion of vegetable dietary supplements in the composition of rennet cheeses will make it possible to expand the range and increase the nutritional and biological value of combined dairy products.…”

Section: Discussion Of Results Of Studying the Effect Of The Additive...mentioning

confidence: 99%

“…Cheese is a product of high biological and energy value, which contains essential and simple compounds of protein and non-protein nitrogen, which are absorbed easier and faster than milk proteins. In addition, cheeses contain a complex of fat, the mass fraction of which is in the range from 5-10 to 60 % in dry matter, water-soluble vitamins, and trace elements [6,7]. they had a high total content of phenols and flavonoids and showed good antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

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Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese

Nagovska

Mykhaylytska

Slyvka

et al. 2023

EEJET

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Experimental studies have proven the effectiveness of the use of the herbal dietary supplement "Immunocort" in the technology of rennet cheese "Mozzarella Ukrainian". "Immunocort" is an herbal preparation that contains a balanced complex of immunoactive plants aimed at strengthening the immune system and eliminating immunodeficiency. The composition of the dietary supplement includes astragalus herb, echinacea root, Damascus blackberry seeds, currant leaf, string grass, Uncaria bark, and ant tree bark. Based on organoleptic and physical-chemical studies, it was established that the best option in the manufacture of "Mozzarella Ukrainian" cheese is to add to the normalized mixture before its pasteurization of the "Immunocort" supplement in the amount of 3 % by weight of the normalized mixture. A study was conducted on the effect of the coagulation temperature and pasteurization temperature on the synergistic properties of the cheese clot. These indicators confirmed the significant importance for the transition of solids into whey in the process of making rennet cheese "Mozzarella Ukrainian" with the bio additive "Immunocort". It was found that with an increase in temperature, there was a decrease in the syneretic ability of cheese clots. The efficiency of using solids increased with increasing pasteurization temperature. The relatively low content of dry substances in whey at high pasteurization temperatures can be explained by the denaturation of whey proteins and their transition to a cheese clot. The best results were achieved at the pasteurization temperature (86±2) °C and the coagulation temperature (32±2) °C. The data obtained could make it possible to manage the process of making new types of cheeses with vegetable additives, depending on the specific conditions and requirements for the product

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Section: Discussion Of Results Of Studying the Effect Of The Additive...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese

Nagovska

Mykhaylytska

Slyvka

et al. 2023

EEJET

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“…Historically, cheese has largely concentrated milk protein with the extended shelf life. It is very essential to the healthy American, Asian, and European diet ( 142 ). Numerous health benefits of cheese have been mentioned in Table 5 .…”

Section: Health Promoting Effects Of Cheesementioning

confidence: 99%

Therapeutic potential of popular fermented dairy products and its benefits on human health

Saleem,

Gu,

et al. 2024

Front. Nutr.

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In the current arena of time, the transformation of society has improved the standard of living in terms of lifestyle and their nutritional demands and requirements. The microorganisms under controlled conditions and the enzymatic transformation of dietary components are the processes that resulted in fermented foods and beverages. Fermented dairy products with high nutritional value are “the pearls of the dairy industry.” During fermentation, fermented dairy products produce bioactive compounds and metabolites derived from bacteria. Research indicates the beneficial effects of probiotics found in dairy products on human health is making lightning-fast headway these days. The utilization of lactic acid bacteria as probiotics for the prevention or treatment of disease has been a driving force behind the discovery of novel potential probiotics found in naturally fermented milk. Probiotics such as lactic acid bacteria and bifidobacteria found in fermented dairy products have a variety of health benefits, including innate immune enhancement, diarrhea treatment, inflammatory bowel disease, diabetes, Tuberculosis, and obesity, relieving irritable bowel disease symptoms, preventing cancer, improving lactose tolerance, lowering cholesterol, enhancing antioxidant activity, and antimicrobial activity against pathogens. This review aims to evaluate the therapeutic efficacy and nutritional and microbiological properties of popular fermented dairy products and their health benefits.

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“…In 2020, the global pure cheese market will be worth US $2.22 billion, and it is expected that the compound annual growth rate will reach 12.4% from 2021 to 2028 4 . The cheeses currently sold in the market are obtained from fresh milk after fermentation, whey drainage and ripening 5 . However, these traditional cheeses are high in saturated fatty acids, and excessive consumption can increase the incidence of chronic diseases such as hypertension, coronary heart disease and obesity 6 .…”

Section: Introductionmentioning

confidence: 99%

“…4 The cheeses currently sold in the market are obtained from fresh milk after fermentation, whey drainage and ripening. 5 However, these traditional cheeses are high in saturated fatty acids, and excessive consumption can increase the incidence of chronic diseases such as hypertension, coronary heart disease and obesity. 6 For this reason, the World Health Organization (WHO) 7 recommends that the population should minimize the intake of saturated fats in their diet.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive quality evaluation of plant‐based cheese analogues

Fan

Wei

Lu³

et al. 2023

J Sci Food Agric

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BACKGROUNDIn recent years, there has been an increasing demand for plant‐based cheese analogues, however, the protein content of plant‐based cheeses currently on the market is generally low and cannot meet the nutritional needs of consumers.RESULTSBased on the ideal value similarity method (TOPSIS) analysis the best recipe for plant‐based cheese was 15% tapioca starch, 20% soy protein isolate, 7% gelatine as a quality enhancer and 15% coconut oil. The protein content of this plant‐based cheese was170.1 g kg−1, which was close to commercial dairy‐based cheese and significantly higher than commercial plant‐based cheese, The fat content was 114.7 g kg−1, lower than that of commercial dairy‐based cheese. The rheology properties show that the viscoelasticity of the plant‐based cheese is higher than that of dairy‐based cheese and commercial plant‐based. The microstructure results show that the type and content of protein has a significant impact on its microstructure. The Fourier‐transform infrared (FTIR) spectrum of the microstructure shows a characteristic value at 1700 cm−1, because the starch was heated and leached to form a complex with lauric acid under the action of hydrogen bond. It can be inferred that in the interaction between plant‐based cheese raw materials, fatty acids serve as a bridge between starch and protein.COUCLUSIONThis study described the formula of plant‐based cheese and the interaction mechanism between the ingredients, providing a basis for the development of subsequent plant‐based cheese related products. © 2023 Society of Chemical Industry.

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“Cheese: Technology, Compositional, Physical and Biofunctional Properties:” A Special Issue

Cited by 4 publications

References 11 publications

Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese

Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese

Therapeutic potential of popular fermented dairy products and its benefits on human health

Comprehensive quality evaluation of plant‐based cheese analogues

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