Making of Kashkaval cheese from bovine micellar casein powder

Simov, Jeliazko; Maubois, Jean‐Louis; Garem, Anita; Camier, Bénédicte

doi:10.1051/lait:2005035

Cited by 5 publications

(4 citation statements)

References 10 publications

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“…Andiç et al (2011) reported that the levels of watersoluble N, 12% trichloroacetic acid-soluble N, and 5% phosphotungstic acid-soluble N increased significantly in Kashkar (Turkish equivalent of Kashkaval) over a 180-d ripening period at 4°C to an extent depending on whether cheese was vacuum packaged or not. Simov et al (2005) studied the effect of increasing milk casein content from 2.29 to 2.6% with micellar casein on Kashkaval cheese; fortification increased the percentage of milk fat and protein recovered to cheese and cheese yield, while giving cheese with typical texture. El-Safti and Khalil (2012) reported that the production of good-quality Trappist from water-buffalo milk necessitated the addition of ~0.1 to 0.15% sodium citrate to the cheese milk, readjustment of the milk pH to original value by addition of 5% lactic acid solution, and the use of Lactobacillus helveticus as an adjunct culture.…”

Section: Introductionmentioning

confidence: 99%

Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses

Guinee

Pudja

Miočinović

et al. 2015

Journal of Dairy Science

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The growth in food service and prepared consumer foods has led to increasing demand for cheese with customized textural and cooking characteristics. The current study evaluated Kačkavalj, Kačkavalj Krstaš, and Trappist cheeses procured from manufacturing plants in Serbia for texture profile characteristics, flow and extensibility of the heated cheese, and changes in viscoelasticity characteristics during heating and cooling. Measured viscoelastic parameters included elastic modulus, G', loss modulus, G″, and loss tangent, LT (G″/G'). The melting temperature and congealing temperature were defined as the temperature at which LT=1 during heating from 25 to 90°C and on cooling from 90 to 25°C. The maximum LT during heating was as an index of the maximum fluidity of the molten cheese. Significant variation was noted for the extent of flow and extensibility of the heated cheeses, with no trend of cheese type. As a group, the Kačkavalj cheeses had relatively high levels of salt-in-moisture and pH 4.6-soluble N and low protein-to-fat ratio and levels of αs1-CN (f24-199). They fractured during compression to 75%; had relatively low values of cohesiveness, chewiness, and springiness; melted at ~70 to 90°C; reached maximum LT at 90°C; and congealed at 58 to 63°C. Conversely, the Kačkavalj Krstaš and Trappist cheeses had low levels of primary proteolysis and salt-in-moisture content and a high protein-to-fat ratio. They did not fracture during compression, had high values for cohesiveness and chewiness, melted at lower temperatures (56-62°C), attained maximum fluidity at a lower temperature (72-78°C), and congealed at 54 to 69°C. There was a hysteretic dependence of G' and LT on temperature for all cheeses, with the LT during cooling being higher than that during heating, and G' during cooling being lower or higher than the equivalent values during heating depending on the cheese type. Monitoring the dynamic changes in viscoelasticity during heating and cooling of the cheese in the temperature range 25 to 90°C provides a potentially useful means of designing ingredient cheeses, with the desired attributes when heated and cooled under customized specification.

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Section: Introductionmentioning

confidence: 99%

Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses

Guinee

Pudja

Miočinović

et al. 2015

Journal of Dairy Science

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“…These studies were further evaluated for eligibility. Seven studies were found to be eligible for inclusion in this review (Table 1),[7-13]and 4 studies were excluded [20-23]. The quality of studies were good with Jadad score varying from 3 to 5.…”

Section: Resultsmentioning

confidence: 99%

“…Data from 5 studies including 372 patients were used for this analysis [9-13]. Overall there was no significant change in blood or immunologic parameters in the probiotic group, SMD -0.10 (95% CI -0.26, 0.06; P = 0.22).…”

Section: Resultsmentioning

confidence: 99%

Probiotics in Treatment of Allergic Rhinitis

Das

Singh

Shafiq

2010

World Allergy Organization Journal

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Many randomized controlled trials (RCTs) have been done on role of probiotics as a treatment modality in allergic rhinitis. We conducted a review on the same. A systematic search of published literature was done. RCTs comparing effect of probiotics with placebo were included. A predefined set of outcome measures were assessed. Continuous data were expressed as pooled standardized mean difference (SMD) with 95% confidence interval (CI). Dichotomous data were expressed as odds ratio with 95% CI. P value < 0.05 was considered significant. RevMan version 5 was used for all the analyses. Seven RCTs were eligible for inclusion. Probiotic intake improved quality of life score in patients with allergic rhinitis [SMD -1.17 (95% CI -1.47, -0.86; P < 0.00001)]. Other parameter that improved with probiotic intake was decrease in the number of episodes of rhinitis per year. There was no significant change in blood or immunologic parameters in the probiotic group, SMD -0.10 (95% CI -0.26, 0.06; P = 0.22). Adverse events were not significant. Probiotic therapy might be useful in rhinitis, but the present data do not allow any treatment recommendations.

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“…Increase in casein content from 22.90 g/kg to 26.10 g/kg led to cheeses with typical texture and an increase in the recovery of fat and casein by 2.5 and 3.5% respectively; cheese yield increased by about 17%. The resultant cheese had greater firmness too [47].…”

Section: Application Of Micellar Caseinmentioning

confidence: 99%

High Protein Milk Ingredients - A Tool for Value-Addition to Dairy and Food Products

Suthar¹,

Jana²,

Sadasivam³

2017

JDVAR

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Milk protein ingredients provide not only nutrition, but also specific technological functionality when applied in food formulations. Milk protein ingredients are natural, trusted food ingredients and are ideal for unique nutritional and functional applications. Value addition to dairy and food products are being strived by the dairy and food industry to woo more consumers for their innovative products. Use of high protein milk solids can be one mode of such value-addition to food products. Some of the important functional properties of dairy protein ingredients include solubility, viscosity building, emulsification, heat stability, aeration, etc. The high protein dairy based ingredients highlighted in the review include caseinates, co-precipitates, whey protein concentrates and isolates, milk protein concentrates, micellar casein, UF retentate powder, etc. Cheese analogues are glaring product example in which high protein ingredients are indispensable. Wheyless cheese can be made utilizing UF retentate powders. Some of the drawbacks of conventional product such as reduced cheese yield, wheying off from yoghurt, break down of body during storage can be taken care of utilizing high protein dairy ingredients in the product formulation. The applications of such high protein tailor-made ingredients in dairy and food products have been discussed in the review paper. Emulsification Prevent fat globule from forming lumps. Improved product appearance.Baked goods, confections, recombined milk, nutritional beverages, sauces, soups, salad dressings, meats. Flavour enhancementProvides baked flavour during baking and heating. Provide creamy dairy notes.-do-

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Making of Kashkaval cheese from bovine micellar casein powder

Cited by 5 publications

References 10 publications

Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses

Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses

Probiotics in Treatment of Allergic Rhinitis

High Protein Milk Ingredients - A Tool for Value-Addition to Dairy and Food Products

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