Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese

Abstract

The effect of carrageenan (κ-carrageenan, ι-carrageenan, and λ-carrageenan) on the physiochemical and functional properties of low-fat Colby cheese during ripening was investigated. Protein, fat, and moisture contents; the soluble fractions of the total nitrogen at pH 4.6; protein and fat recovery; and the actual yield and dry matter yield (DM yield) were monitored. Hardness, springiness, and the storage modulus were also evaluated to assess the functional properties of the cheese. Moreover, the behavior of water in the samples was investigated to ascertain the underlying mechanisms. The results indicated that 0.15 g/kg κ-carrageenan had no significant effect on the actual yield and DM yield, and physiochemical and functional properties of low-fat Colby cheese. The protein content increased in the low-fat cheese and low-fat cheese containing κ-carrageenan, and the moisture in the nonfat substance (MNFS) decreased in both samples, which contributed to the harder texture. The addition of 0.3 g/kg ι-carrageenan and 0.3 g/kg λ-carrageenan improved the textural and rheological properties of low-fat cheese by 2 ways: one is increasing the content of bound and expressible moisture due to their high water absorption capacity and the other is interfering with casein crosslinking, thereby further increasing MNFS and the actual yield.

Effect of transglutaminase on rennet‐induced gelation of skim milk and soymilk mixtures

“…The average time required for the particles to travel a specific distance was longer over time, which was ascribed to constrained particle mobility due to gel formation . The addition of soymilk and TG decreased EI and storage modulus, which was related to lower interactions among proteins and a weakened network . Ion Titapiccolo, Corredig and Alexander, who studied the effects of non‐ionic surfactants on the renneting functionality of casein micelles, reported that the different storage modulus during renneting can be partly ascribed to differences in the release of caseinomacropeptides (CMPs) .…”

“…Soy proteins have a higher water holding capacity than milk proteins . Therefore, soy proteins can promote the entrapment of moisture, similar to other hydrocolloids . Walstra, van Dijk and Geurts reported that the state of the casein network following gel formation is the most important factor that determines the moisture content of curds .…”

“…25 The addition of soymilk and TG decreased EI and storage modulus, which was related to lower interactions among proteins and a weakened network. 21,26 Ion Titapiccolo, Corredig and Alexander, who studied the effects of non-ionic surfactants on the renneting functionality of casein micelles, reported that the different storage modulus during renneting can be partly ascribed to differences in the release of caseinomacropeptides (CMPs). 27 In our study, it can be inferred that the addition of soymilk decreased the enzymatic action sites of rennet and CMP release and affected protein aggregation.…”

“…8 Therefore, soy proteins can promote the entrapment of moisture, similar to other hydrocolloids. 21,30 Walstra, van Dijk and Geurts reported that the state of the casein network following gel formation is the most important factor that determines the moisture content of curds. 31 In this study, the DWS and rheological results revealed that soy proteins interfered with the shrinkage of the casein matrix and increased the moisture content in curds, as previously reported.…”

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

“…The cheese analogue in this study included low-fat cheese, which has lower fat content compared to full-fat cheese (Wang et al, 2016). Based on wet weight, full-fat cheese in fresh form has a fat content of 24.5%.…”