Influence of fat replacers on the chemical, textural and sensory properties of low‐fat Beyaz pickled cheese produced from ewe's milk

Akın, Musa Serdar; Kirmaci, Zuhal

doi:10.1111/1471-0307.12164

Cited by 22 publications

(11 citation statements)

References 24 publications

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“…In PPC5 and PPC6 it was further hydrolyzed as indicated by the band below the αs1-I-CN. This behavior can be explained taking into account that αS1-I-casein is the fragment (f24-199) of αs1-casein formed by initial cleavage and is susceptible to further proteolytic attack by different proteinases and peptidases resulting in smaller fragments which disappear virtually in the later Pizza cheese blends (Akin and Kirmaci, 2015). The degradation is more noticeable in the PCB with four months ripened Cheddar cheese as compared to two months ripened Cheddar cheese.…”

Section: Urea Polyacrylamide Gel Electrophoresis (Urea-page)mentioning

confidence: 99%

Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends

Gulzar¹

2021

PAKJAS

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Restaurants and pizza makers in Pakistan demand a cheese that has ability to melt, stretch with a characteristics flavor and less free oil formation while applied on pizza dough. The desired characteristics can be obtained with proper amalgamation of fresh and ripened cheeses. Therefore, the present research was planned to prepare Pizza cheese blends (PCB) from fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. Seven Pizza cheese blends were prepared with fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. The quality of Pizza cheese blends were evaluated by measuring chemical composition, proteolysis, intact casein and organic acids contents. The rate of proteolysis (pH 4.6-soluble and TCA-soluble nitrogen) was rapid in PCB made with higher level of four months ripened Cheddar cheese. Electrophoresis (Urea PAGE) and High Performance Liquid Chromatography (HPLC) analysis indicated reduced intact casein in PCB that has higher level of aged (4 months) Cheddar cheese. Mean abundances indicated significant change in organic acid contents of PCB. In conclusion, significant variation was observed for proteolysis, intact casein and organic acids production with the difference in percentages and ages of cheeses. The prevalence of a comparatively large amount of variability in technological properties of Pizza cheese was confirmed. This blending of cheeses provides new insight to cheese industries which directs new strategies to improve the characteristics of Pizza cheese.

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Section: Urea Polyacrylamide Gel Electrophoresis (Urea-page)mentioning

confidence: 99%

Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends

Gulzar¹

2021

PAKJAS

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“…Additionally, the relationship observed between fat content and texture during the season was in accordance with the results obtained in previous studies. As fat content increases, cheeses show lower values for hardness and springiness [47,48].…”

Section: Cheesementioning

confidence: 99%

Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese

Fogeiro

Barracosa

Oliveira

et al. 2020

Foods

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Serra da Estrela (SE) cheese is one of the most appreciated Portuguese cheeses, being produced only from raw ewe’s milk, cardoon flower and salt. Cardoon takes part in two important processes in cheese production—coagulation and proteolysis—contributing to its unique features. Furthermore, milk chemical characteristics change during the milking season, being another factor that account for the high variability of cheese attributes. Therefore, the purpose of this work is to study the influence of cardoon flower (commercial, 6 M and 3 M) and flock lactation stage (November 2018, February and April 2019) in the final characteristics of SE cheese. The parameters analysed were moisture, protein, fat and salt contents, texture and colour. Results showed that flock lactation stage has the highest influence in all the studied characteristics, corresponding the early stages of lactation to the most protein-rich and low-fat cheeses. Cardoon flower affects mainly fat and rind colour. This study allows us to conclude that seasonal changes in ewe’s milk have a considerable impact in cheese attributes, and that although cardoon type had a more restrained effect, when used with expertise it may help adjust cheese sensory characteristics in order to obtain a final product that matches consumer acceptability requirements.

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“…Low-fat Beyaz cheeses were manufactured using as raw materials: ewe's milk, Simplesse ® (protein-based replacer), Maltrin ® (carbohydrate-based fat replacer) and a blend of both. The cheeses produced with Simplesse ® were similar to cheese without replacers and obtained the highest sensory acceptance (Akin, 2015) A non-fat goats' milk yogurt was obtained by adding heat-treated whey protein concentrate (HWPC) as a fat mimetic and pectin as a thickening substance. The results showed that the non-fat goats' milk yogurt made with 1.2% HWPC and 0.35% pectin presented higher viscosity compared to the other yogurts.…”

Section: Ways To Reduce Fat Content In Dairy Productsmentioning

confidence: 99%

“…Nowadays people are interested in foods with bioactive components which provide health benefits (Cofrades et al, 2008). In foods, an essential component is fat with roles in development of flavour, texture, juiciness and appearance (Akin et al, 2015), (Choi et al, 2010). Lipids are also responsible in product processing for cooking yield and water holding capacity (Choi et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Possibilities to develop low-fat products: a review

Tufeanu

Tiţa

2016

Acta Universitatis Cibiniensis. Series E: Food Technology

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Research has proved a relationship between high fat consumption and rise in obesity, atherosclerosis, coronary heart diseases and high blood pressure. Therefore is recommended the moderate consumption of fat, such that the total fat does not exceed 30% of total energy intake. Our body needs fats because are providers of calories, essential fatty acids, fat-soluble vitamins and also they are necessary ingredients of the foods. The development of products with low-fat content can be considerate a challenge because the lipids offers aroma, texture, appearance, flavour and mouth feel, qualities that customers want in food products. A fat reduction can be achieved by using different fat replacers to ensure the functionality of the replaced fat. Functional components of fat replacers can have a significant role in promotion of wellbeing, in treating and preventing diseases. Thus, fat replacers should be recognized as safe and healthy, which have sensorial and functional properties. This paper reviews the fat replacers used to obtain foods as meat-based or dairy products. Some ways to obtain healthier meat products by reducing saturated fats content consist in the utilization of unsaturated vegetable oils, vegetable products, fibre. The utilization of fibre in products such bolognas, sausages or hamburgers, can improve the texture profile, binding properties and the characteristics regarding the cooking process. A fat reduction in dairy products can be achieved by replacing it with starches, polysaccharides, gums or fibres from cereal, vegetables and fruits. In acidified milk products, fibres have benefits as: low syneresis, sensory characteristics accepted by consumers, improvement of texture and rheological properties. In cheeses production, the fat reduction can be realised by replacing it with carbohydrate or protein-based replacers in order to obtain a final product with proper characteristics.

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Influence of fat replacers on the chemical, textural and sensory properties of low‐fat Beyaz pickled cheese produced from ewe's milk

Cited by 22 publications

References 24 publications

Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends

Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends

Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese

Possibilities to develop low-fat products: a review

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