Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis

Costa, N.E.; O’Callaghan, D. J.; Mateo, M.J.; Chaurin, Valérie; Castillo, M.; Hannon, John A.; McSweeney, P.L.H.; Beresford, Thomas P.

doi:10.1016/j.idairyj.2011.08.004

Cited by 24 publications

(23 citation statements)

References 39 publications

(62 reference statements)

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“…Fat not only has nutritional significance but also contributes to the sensory and functional features of the cheese. Most low-fat cheeses are perceived as dry, excessively firm, rubbery, difficult to chew, and with atypical flavor (e.g., off-flavors and bitterness; Banks, 2004;Costa et al, 2011). Removal of fat from the casein matrix leads to the formation of a much tighter para-casein network, which becomes excessively firm during syneresis.…”

Section: Introductionmentioning

confidence: 99%

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

Cagno

Pasquale

Angelis

et al. 2014

Journal of Dairy Science

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Low-fat Caciotta-type cheeses were manufactured with partially skim milk (fat content of ~0.3%) alone (LFC); with the supplementation of 0.5% (wt/vol) microparticulated whey protein concentrate (MWPC) (LFC-MWPC); with MWPC and exopolysaccharides (EPS)-producing Streptococcus thermophilus ST446 (LFC-MWPC-EPS); and with MWPC, EPS-producing strain ST446, and Lactobacillus plantarum LP and Lactobacillus rhamnosus LRA as adjunct cultures (LFC-MWPC-EPS-A). The non-EPS-producing isogenic variant Streptococcus thermophilus ST042 was used for making full-fat Caciotta-type cheese (FFC), LFC, and LFC-MWPC. Cheeses were characterized based on compositional, microbiological, biochemical, texture, volatile components (purge and trap, and solid-phase microextraction coupled with gas chromatography-mass spectrometry), and sensory analyses. Compared with FFC and LFC (51.6 ± 0.7 to 53.0 ± 0.9%), the other cheese variants retained higher levels of moisture (60.5 ± 1.1 to 67.5 ± 0.5%). The MWPC mainly contributed to moisture retention. Overall, all LFC had approximately one-fourth (22.6 ± 0.8%) of the fat of FFC. Hardness of cheeses slightly varied over 7d of ripening. Microbial EPS positively affected cheese texture, and the texture of LFC without MWPC or microbial EPS was excessively firm. Free amino acids were at the highest levels in LFC treatments (2,705.8 ± 122 to 3,070.4 ± 123 mg/kg) due to the addition of MWPC and the peptidase activity of adjunct cultures. Aldehydes, alcohols, ketones, sulfur compounds, and short- to medium-chain carboxylic acids differentiated LFC variants and FFC. The sensory attributes pleasant to taste, intensity of flavor, overall acceptability, and pleasant to chew variously described LFC-MWPC-EPS and LFC-MWPC-EPS-A. Based on the technology options used, low-fat Caciotta-type cheese (especially ripened for 14 d) has promising features to be further exploited as a suitable alternative to the full-fat variant.

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Section: Introductionmentioning

confidence: 99%

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

Cagno

Pasquale

Angelis

et al. 2014

Journal of Dairy Science

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“…; Costa et al . ; Arango et al . ), which offers the possibility to determine curd moisture content in real time (Mateo et al .…”

Section: Resultsmentioning

confidence: 99%

“…Application of theory-based models for determining moisture levels in cheese adds complexity (Jimenez-Marquez et al 2005). Thus, recent studies have explored the use of inline sensors to monitor syneresis during cheesemaking (Everard et al 2007;Mateo et al 2009b;Costa et al 2012;Arango et al 2015), which offers the possibility to determine curd moisture content in real time (Mateo et al 2009c). In this context, the prediction of curd moisture using empirical model 8 or 10 may provide valuable information for modelling of curd moisture and drainage times during cheesemaking using initial milk moisture.…”

Section: Prediction Of Curd Moisturementioning

confidence: 99%

“…), exopolysaccharide (Costa et al . ), whey proteins (Piyasena and Chambers ) and calcium levels (Casiraghi et al . ; Caron et al .…”

Section: Introductionmentioning

confidence: 99%

“…Whey expulsion from curds is influenced by many intrinsic factors, for example pH (Grundelius et al 2000;Lodaite et al 2000;Giroux et al 2014), fat (Mateo et al 2009a;Talens et al 2009), exopolysaccharide (Costa et al 2012), whey proteins and calcium levels (Casiraghi et al 1987;Caron et al 2001;Geng et al 2011). Similarly, different processing conditions, for example cutting speed (Everard et al 2008), curd size (Renault et al 1997;Grundelius et al 2000), stirring duration (Everard et al 2011), temperature (Thomann et al 2006;Geng et al 2011;Iezzi et al 2012;Giroux et al 2014), homogenisation (Thomann et al 2008) and membrane filtration (Caron et al 2001), also influence the whey expulsion behaviour of curds and hence the curd moisture content.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems

Panthi

Kelly

Hennessy

et al. 2017

Int J of Dairy Tech

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This study compared the in‐vat moisture loss kinetics under fixed cheesemaking conditions during 75 min of stirring of curds prepared from protein‐standardised milks produced from indoor cows fed total mixed ration (TMR), or outdoor cows fed grass only (GRA) or grass mixed with clover (CLO). Relative curd moisture as a function of time was fitted to different empirical equations, of which a logarithmic function gave the best fit to the experimental data. The moisture loss rate constant (k/min) was found to be similar for curds from protein‐standardised TMR, CLO and GRA milks, showing minimal feed‐induced variations in syneresis.

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Functional enhancement of yoghurt through incorporation of glucan exopolysaccharide from Enterococcus hirae OL616073 of food origin

Tiwari,

Kavitake,

Devi

et al. 2024

Food Measure

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Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis

Cited by 24 publications

References 39 publications

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems

Functional enhancement of yoghurt through incorporation of glucan exopolysaccharide from Enterococcus hirae OL616073 of food origin

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