Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese

Govindasamy-Lucey, S.; Lin, T.; Jaeggi, J.J.; Johnson, Mark E.; Lucey, J.A.

doi:10.3168/jds.s0022-0302(06)72109-9

Cited by 47 publications

(74 citation statements)

References 30 publications

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“…Enrichment of cheesemilk with phospholipids from buttermilk or soy milk increased cheese yield and improved the texture of lowfat cheese [30,45,97,99]. Enhanced fat retention has also been reported in fullfat Colby cheese manufactured with added soy lecithin [58].…”

Section: Use Of Phospholipasementioning

confidence: 79%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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-Classically, very few pre-treatments are applied to milk for cheese-making, with some cheese varieties simply made from raw whole milk, but most made from pasteurised milk of which the composition (e.g., fat:protein ratio) may have been standardized. However, there has been consistent interest in more novel and sophisticated strategies for pre-treatment of cheese-milk. Approaches explored include the use of alternative processing technologies (e.g., membrane filtration, high-pressure treatment, homogenisation, heat treatments more severe than pasteurisation) or addition of sources of protein or milk solids (e.g., milk powders, whey protein products) or enzymes. The principal reasons for such pre-treatments of cheese-milk are: (1) to control the microbiology of the raw milk and the resulting cheese better than is possible by pasteurisation (e.g., inactivation or removal of spores, control of non-starter lactic acid bacteria); (2) increasing the yield of cheese, e.g., through heat-or pressure-induced incorporation of whey proteins, or enhancing sensory properties of reduced fat cheese by direct addition of microparticulated whey proteins; (3) manipulation of cheese ripening, e.g., reducing the likelihood of off-flavour development by inactivation of enzymes or accelerating ripening through increasing enzyme-substrate interactions; or (4) improving the texture and other functional properties, e.g., melting. Finally, the considerations for manufacture and ripening of different cheese varieties, or sub-classes of specific varieties (e.g., low-fat cheese) will clearly differ and add to the complexity of the technological options available. This article will review the key principles for pre-treatment of cheese-milk, as summarised briefly above. Résumé -Pré-traitement du lait de fabrication de fromage : principes et avancées.Classiquement, très peu de pré-traitements sont appliqués au lait de fabrication de fromage : quelques variétés de fromage sont faites simplement à partir de lait entier cru, mais la plupart d'entre elles sont fabriquées à partir de lait pasteurisé dont la composition (par exemple rapport matière grasse/protéine) a pu être standardisée. Cependant, un intérêt constant s'est manifesté pour des stratégies nouvelles et plus sophistiquées pour le pré-traitement du lait de fromagerie. Les approches explorées incluent l'utilisation de technologies de traitement alternatives (par exemple filtration membranaire, haute pression, homogénéisation, traitements thermiques plus sévères que la pasteurisation) ou addition de sources de protéines ou de matière sèche de lait (par exemple poudres de lait, protéines de lactosérum) ou d'enzymes. Les principales raisons de tels pré-traitements du lait de fabrication fromagère sont : (1) de contrôler la microbiologie du lait cru et du fromage résul-tant, mieux que ce qui est possible par pasteurisation (par exemple inactivation ou retrait des spores, contrôle des bactéries lactiques non levain) ; (2) d'accroître le rendement en fromage, par exemple en induisant...

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Section: Use Of Phospholipasementioning

confidence: 79%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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“…One way to increase the demand for buttermilk is to find attractive uses for it as a cheese ingredient. Buttermilk has long been used as an ingredient in cheesemaking, and there is growing interest in the cheese industry for cheeses with specific functional/nutritional properties, and ways to cost-effectively increase yield (Govindasamy-Lucey et al 2006). Several studies have examined the technological effects of buttermilk in the manufacture of dairy products such as Cheddar, feta, cottage, mozzarella and pizza cheeses and fermented milks (Joshi and Thakar 1993;Poduval and Mistry 1999;Gokhale et al 1999;Shodjaodini et al 2000;Govindasamy-Lucey et al 2006;Kumar and Gupta 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Buttermilk has long been used as an ingredient in cheesemaking, and there is growing interest in the cheese industry for cheeses with specific functional/nutritional properties, and ways to cost-effectively increase yield (Govindasamy-Lucey et al 2006). Several studies have examined the technological effects of buttermilk in the manufacture of dairy products such as Cheddar, feta, cottage, mozzarella and pizza cheeses and fermented milks (Joshi and Thakar 1993;Poduval and Mistry 1999;Gokhale et al 1999;Shodjaodini et al 2000;Govindasamy-Lucey et al 2006;Kumar and Gupta 2012). The objectives of this study were, first, to investigate the impact of using different levels of SCBM on cream cheese manufacture including yield and chemical and sensory properties and, second, to demonstrate the effect of the addition of buttermilk as a functional ingredient in the production of cream cheese.…”

Section: Introductionmentioning

confidence: 99%

Mixing sweet cream buttermilk with whole milk to produce cream cheese

Bahrami¹,

Ahmadi²,

Beigmohammadi³

et al. 2015

Irish Journal of Agricultural and Food Research

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Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%). Statistical analysis showed that there were significant differences (p < 0.05) between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM) and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589). The results also showed that the best range for replacement using SCBM is 20–25%.

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“…to elastic modulus) profile during heating is also very different in cream cheese with only a minor peak observed between [20][21][22][23][24][25][26][27][28][29][30] • C compared to the large loss tangent peak observed between [60][61][62][63][64][65][66][67][68][69][70] • C in rennet-coagulated cheeses (Fig. 3).…”

Section: Cream Cheese As An Ingredient In Foodsmentioning

confidence: 99%

“…buttermilk [22]) causes a high level of whey protein denaturation. The denatured whey proteins interact with casein and result in a cheese with restricted melt and flow.…”

Section: Milk Heat-treatmentmentioning

confidence: 99%

Some perspectives on the use of cheese as a food ingredient

Lucey

2008

Dairy Sci. Technol.

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-Over the past few decades, cheese has been growing in commercial importance in the food industry because of its use as an ingredient, including as a topping on pizza, filling in appetizers, slices on hamburgers, and sauces in pasta dishes. Traditionally, cheeses like Mozzarella, cheese powders, processed and imitation cheeses were the main ingredient cheeses but now there are a growing number of other cheese types being used as ingredients, e.g. in the US these include pizza type (i.e. cheese not meeting the standard of identity for Mozzarella), Hispanic and cream cheeses. For ingredient cheeses, such as Mozzarella, considerable research has been conducted on the impact of altering milk composition, manufacturing conditions and the type of starter cultures on the functional properties that are important for its use as an ingredient, e.g. slicing, shredding and melting properties. It is now recognized that insoluble calcium associated with the caseins in cheese plays a critical role in cheese texture, including melting properties. The total and insoluble calcium contents can be controlled by altering the critical pH values during manufacture, e.g. at coagulation or whey draining. Post-manufacture changes in the proportions of insoluble/soluble calcium are primarily responsible for most of the early changes in cheese texture and not proteolysis as was commonly believed until recently. End-users of cheese in various foods routinely demand consistent functionality over a long shelf-life and the cheese has to meet very specific performance targets, e.g. color and flow. Various approaches to modify the insoluble calcium content in cheese, studies on the performance of cream cheese as an ingredient and strategies to extend the acceptable performance window for cheese are described. A framework is presented that allows cheese texture and functional properties to be described in terms of specific molecular interactions of the caseins. Résumé -Quelques perspectives sur l'utilisation du fromage en tant qu'ingrédient alimentaire. Au cours des dernières décennies, le fromage a pris une importance commerciale croissante dans l'industrie alimentaire du fait de son utilisation comme ingrédient, tel que garniture sur pizza ou dans les produits apéritifs, tranches sur hamburgers et sauces dans les plats de pâtes. Les fromages comme la Mozzarella, les poudres de fromages, les fromages fondus ou imitations ont été traditionnellement les principaux fromages ingrédients. Actuellement, un nombre croissant d'autres types de fromage sont utilisés comme ingrédients, comme par exemple aux États-Unis, les fromages de type pizza (c'est-à-dire des fromages non conformes aux normes pour l'appellation Mozzarella), des fromages hispaniques ou des Cream-cheeses. Pour les fromages ingrédients tels que la Mozzarella, une recherche considérable a été faite sur l'impact des modifications de la composition du lait, des conditions de fabrication et du type de levain sur les propriétés fonctionnelles importantes pour leur utilisation comme in...

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Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese

Cited by 47 publications

References 30 publications

Pre-treatment of cheese milk: principles and developments

Pre-treatment of cheese milk: principles and developments

Mixing sweet cream buttermilk with whole milk to produce cream cheese

Some perspectives on the use of cheese as a food ingredient

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