Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions

Abstract

Milk fat emulsions from sodium caseinate (NaCas) and anhydrous milk fat (AMF) were prepared in the size range from 1 to 0.24 μm. These emulsions were used as source of fat to prepare low fat Cheddar cheese (LFC) and their properties such as composition (at day 7), proteolysis, texture profile analysis (TPA), color and microstructure (by confocal laser scanning electron microscopy) were studied during ripening for 180 days. Emulsion size affected the textural, microstructure, compositional, proteolysis and color properties of LFCs, but did not make them comparable to control FFC (control full fat cheese) and textural properties did not change significantly during ripening. This was possibly due to the relatively small size of emulsions added and their inertness that did not lead to higher moisture retention during cheese making and did not coalesce during ripening.

Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese

“…Polyacrylamide Gel Electrophoresis Analyses. Urea PAGE was performed according to Andrews (1983) andSharma Khanal et al (2019) using Novex TBE-Urea precast gels (15% total acrylamide; Invitrogen, Carlsbad, CA). Sample solutions were mixed with the sample buffer (89 mM Tris, 89 mM boric acid, 2 mM EDTA, pH 8.0, 12% Ficoll, 0.01% bromophenol blue, 0.02% xylene cyanole, 7 M urea; Invitrogen) in a 1:2 ratio.…”

Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese

“…of reduced-fat Cheddar cheese sodium alginate, inulin, carrageenan, and β-glucan (Volikakis et al, 2004;Wang et al, 2016;Khanal et al, 2018;Diamantino et al, 2019;Li et al, 2019). Whey protein has been widely used in dairy products as a fat substitute (Janhøj et al, 2006;Torres et al, 2011;Schenkel et al, 2013;Torres et al, 2018).…”

“…The pH of the cheese was measured using a pH meter (model AZ8601, Heng Xin, Taiwan, Province of China; Hannon et al, 2006). The actual cheese yield was calculated according to Khanal et al (2019); in the calculation, the added WPM, or anthocyanin-WPM (Ant) were included in the starting weight of milk. Dry matter yield was calculated by the following formula: DM yield = actual yield × (100 − MD)/100, where MD is the moisture content of the cheese (Fenelon and Guinee, 1999).…”

“…The lower lightness and blue-yellow values of the RFC indicated that it was darker and less yellow than FFC. The higher protein content but lower fat and moistureto-protein ratio of RFC resulted in a denser casein network and less light scattering centers (Khanal et al, 2018). Addition of WPM and WPM (Ant) appears to increase the level of light scattering centers, and thereby Wen et al: QUALITY IMPROVEMENT OF REDUCED-FAT CHEESE Table 4.…”

“…The change in cheese opacity is related to the degree of aggregation of proteins within the cheese matrix (Aydinol and Ozcan, 2018), which suggests that the addition of WPM and WPM (Ant) affects protein aggregation. Similarly, reduced-fat cheese with added inulin and sodium alginate have a higher L value (Juan et al, 2013;Khanal et al, 2018). Fat is one of the critical components in cheese, and the reduction in fat is responsible for the decrease in the b* values of reduced-fat cheese (Cunha et al, 2010).…”