Effect of soy protein supplementation on the quality of ripening Cheddar‐type cheese

Abstract

The impact of soy protein isolate on the proteolysis and organoleptic properties of Cheddar‐type cheese during ripening was studied. Cheese was prepared from cow's milk (control) and cow's milk plus soy protein isolate by using a starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and then ripened at 12 ± 1°C for 3 and 5 months. The molecular weight range and peptide fraction in the cheeses were determined by high‐performance liquid chromatography (HPLC), and the microstructure was observed by scanning electron microscopy (SEM). Sensory evaluation was used to compare the flavour, body, texture and appearance of the cheeses. The results show that the molecular weight range (9924–9966 Da) in the control cheese was larger than that (6954–6957 Da) in the soy protein‐treated cheese and the microstructure in the latter was less compact than in the control cheese. In the sensory evaluation, higher scores were given for some experimental cheese than the control cheese. After 5 months of ripening, the organoleptic properties of the cheese had markedly improved and no bitter off‐flavour was detected in the treated cheeses. It was concluded that soy protein could be used to improve the quality of cheese and the addition of 5% soy protein isolate could be recommended for improving the flavour and texture of Cheddar‐type soy supplemented cheese.

High performance liquid chromatography and capillary electrophoresis in the analysis of soybean proteins and peptides in foodstuffs

“…SE-HPLC was employed by Atia et al [79] to determine the mass distribution of the peptide fraction of Cheddar cheese elaborated from cow's milk enriched with a 5% of an SPI, with the aim of improving the organoleptic properties. Lioe et al [80] studied the presence of savoury peptides in moromi sauce obtained from the fermentation of yellow soybean.…”

Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese

“…Rani & Verma (1995) reported that the color score increased with increase in proportion of soya milk in the cows milk increased. Atia et al (2004) reported that scores of texture and appearance were higher in control cheeses compared to cheeses with 5% to 7% soy protein isolate after 30 days. On the other hand, stretchability, appearance, and overall acceptability of pizza cheese samples increased but not significantly (p>0.05) as concentration of trisodium citrate increased.…”

Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review

“…Plant proteins, such as sesame protein, soy protein, and pea protein, have previously been incorporated into cheese matrices, in which changes to composition, sensory and textural properties, and microstructure were observed (Kumar et al 2011;Lu et al 2012;Ben-Harb et al 2018). Hsieh, Yun, and Rao (1993) showed that the addition of 2-3% soy protein to cheese milk resulted in Mozzarella cheese with a softer texture compared to the control, which could possibly be explained by the more open structure in cheese containing soy protein (Atia, Xia, and Zhang 2004). Similar findings have also been reported for low-fat Paneer cheese; Kumar et al (2011) investigated the effect of soy protein as a fat replacer, and reported that the firmness of low-fat Paneer cheese with soy protein addition was lower than that without soy protein.…”