Cream cheese: Historical, manufacturing, and physico-chemical aspects

Pombo, Alan Frederick Wolfschoon

doi:10.1016/j.idairyj.2020.104948

Cited by 23 publications

(7 citation statements)

References 66 publications

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“…However, greater capacity of protein hydration by TSC than DSP (McIntyre 2017) led to higher moisture retention in paneer prepared from BMPC with TSC (Table 3) resulting in comparable yield with that of paneer prepared from BMPC with DSP despite greater protein losses in whey. Increased casein–water over casein–calcium interactions are responsible for the softer texture (Almena Aliste and Kindstedt 2005; Pombo 2021).…”

Section: Resultsmentioning

confidence: 99%

Effect of milk protein standardisation using buffalo milk protein co‐precipitates on the texture, composition and yield of paneer

Gawande

Arora

Sharma

et al. 2023

Int J of Dairy Tech

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Buffalo milk was utilised for preparing paneer samples after standardisation of protein:fat ratio to 0.68 with the addition of buffalo milk protein co‐precipitates (BMPC). These paneer samples along with control paneer (from buffalo milk) were analysed for yield, composition, microstructure, sensory, texture profile and protein loss in whey during manufacture. Paneer prepared using BMPC was considerably higher in yield and recovery of total solids, protein and calcium content than control paneer and could withstand the frying conditions in terms of retention of shape and integrity. Texture profile analysis and microstructure evaluation revealed the differences in textural properties of paneer samples prepared using BMPC with control paneer.

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Section: Resultsmentioning

confidence: 99%

Effect of milk protein standardisation using buffalo milk protein co‐precipitates on the texture, composition and yield of paneer

Gawande

Arora

Sharma

et al. 2023

Int J of Dairy Tech

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“…Curd was further heated and shearing was performed at 80-82°C. In the last, lling and packing were performed together with optimum storage temperature 4°C [11].…”

Section: Cream Cheese Makingmentioning

confidence: 99%

Impact on Physico-Chemical Characteristics of Cream Cheese Analogue Using Blend of Dairy and Vegetable Fat

Junaid,

Rehman,

Imran

et al. 2023

Preprint

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Background Cream cheese analogue cheese is prepared using the substitutes of dairy fats and proteins partially or completely. Cream cheese analogue is easy to prepare as it requires less manufacturing time and man power. It also meets the specifications and requirements of the retailers as well as the consumers. Cream cheese analogue is a soft cheese with a slightly sweet and pleasantly tangy taste. Methods Cream cheese analogue ingredients are purchased carefully keeping in mind the required specifications. For the above mentioned research, different samples of cream cheese (T0, T1, T2 and T3) were manufactured with standardized fat and protein and the moisture was maintained at 50–55% during these trials. All ingredients were added in a large container for mixing and cooking (Pasteurization) for 1–2 minutes at 75°C and homogenized for 5–6 minutes with the help of a hand mixture until specific shine appeared in the sample. Samples were then shifted in to another container and allowed to attain temperature between 20–25°C. After that, samples were incubated with the addition of mesophilic culture until desired pH (4.6–4.7) was achieved. Later samples were heated at 50–55°C for 2–3 minutes placed in a muslin cloth and left overnight for whey drainage. Chemical analysis and Sensory evaluation were performed using different parameters and scales. Results Sample prepared using 75% dairy cream and 25% cocoa butter substitute fat (T1) showed good results. T1 had better consistency and spread ability which was considered desirable characteristics of cream cheese. This research proved the cost effective as cream cheese prepared with plant based fat which made its production viable at industrial level. Conclusion Cream cheese which was made from dairy fat and cocoa butter substitute fat 75% and 25% respectively had more springiness, smoothness and gumminess and also had more pleasant taste, color, flavor and aroma then other samples. This product can be used in future in Pakistan.

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“…CC is a soft and unripen cheese with a creamy texture and acidic or diacetyl flavor. Generally, CC is produced by the coagulation of cream through acidification with a mesophilic starter culture [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…The shelf-life is also increased up to 6 months. The shelf-life may be extended by some preservatives [ 3 ]. The shelf-life of cheese is important for consumers due to maintaining food safety and security.…”

Section: Introductionmentioning

confidence: 99%