Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer

Elkader, Rowida Shazly Abd; Awaad, Rezk Azab; Hassan, Zohaib; Salama, Wafaa M.

doi:10.21608/ajs.2019.12720.1031

Cited by 4 publications

(3 citation statements)

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“…nonfat dry milk [NDM], sodium caseinate and calcium caseinate) in natural cheeses can be troublesome due to their poor solubility and rennetability (Lin et al 2017a;Huppertz et al 2018). They can, however, be used as emulsifiers, for example for Vit D fortification in Cheddar cheese (Tippetts et al 2012), and in the manufacture of soft cheeses (Abd Elkader et al 2019;Ozbek and Guzeler 2022;Giménez et al 2023) or cheese analogues (Aly et al 2016). CaCl 2 is also often added to cheese milk since ionic Ca concentration also controls casein aggregation during curd formation (Sandra et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

Kayihura

2023

Int J of Dairy Tech

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Cheesemaking offers the opportunity to exploit the unique nutritional, sensory, biological and other functionalities of both cheese and whey‐derived products. Milk standardisation is one of the essential cheesemaking operations designed to preserve the intrinsic cheese quality and may also improve whey composition because of its impact on partitioning of milk constituents between the two coproducts. The effectiveness of cheese milk standardisation in controlling constituent partitioning depends on the method and ingredients selected. This review explores how and why cheese milk standardisation affects the partitioning of casein and fat in Cheddar cheese and provides some perspective on a better approach.

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Section: Introductionmentioning

confidence: 99%

“…2012), and in the manufacture of soft cheeses (Abd Elkader et al . 2019; Ozbek and Guzeler 2022; Giménez et al . 2023) or cheese analogues (Aly et al .…”

Section: Introductionmentioning

confidence: 99%

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

Kayihura

2023

Int J of Dairy Tech

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“…Развитие БГКП может привести к забраковке, например, вздутию сметанного продукта. Поэтому указанный показатель подлежит контролю как индикаторная группа для прогнозирования качества и хранимоспособности готовой продукции [10][11][12].…”

Section: Introductionunclassified

Milk-containing product with milk fat replacer, manufactured using sour cream technology with an extended shelf life

Долматова

Лемешева

Заднепровская

2020

Vestn. Voronež. gos. univ. inž. tehnol.

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The authors proposed a milk-containing product with a substitute for milk fat, produced according to the technology of sour cream using a protective culture in order to prolong the shelf life. The use of protective starter cultures does not require additional equipment or changes in technological parameters. The protective culture is introduced along with the main sourdough and works according to the traditional principle of fermentation, as well as through competitive exclusion, i.e. taking up space and reducing the possibility for the growth of yeast, molds and BGKP. Two developments of a milk-containing product were carried out - the first using a protective culture (experimental sample), the second without using a protective culture (control sample). The products are stored for 40 days at a temperature of 4 ± 2 °C. In the control sample, on day 30, yeast growth, deterioration in organoleptic indices, increase in titratable acidity were observed, on day 40, the product was considered spoiled. In the experimental sample, organoleptic, physicochemical and microbiological parameters during storage were within normal limits. The shelf life of a milk-containing product with a milk fat substitute produced using the technology of sour cream is determined using a protective culture taking into account a safety factor of 30 days. An increase in the shelf life of the latter by 30% was established in comparison with the control sample.

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Effect of milk protein standardization using high milk protein ingredients on texture, composition and yield of paneer

Gawande

Arora

Mittan

et al. 2023

Applied Food Research

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Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer

Cited by 4 publications

References 0 publications

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

Milk-containing product with milk fat replacer, manufactured using sour cream technology with an extended shelf life

Effect of milk protein standardization using high milk protein ingredients on texture, composition and yield of paneer

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