Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin

Abstract

Maltodextrin was used as a fat replacer in low-fat ultrafiltered cheese. Fat was replaced with 25% maltodextrin milk solution (w/w) in cheese at 15 and 50% (w/w). The chemical, rheological and sensory properties as well as the microstructure of the cheese samples were evaluated after storage for 2 months at 8°C. Maltodextrin affected the chemical (pH, dry matter, fat, water-soluble nitrogen to total nitrogen, nonprotein nitrogen to total nitrogen, total free amino acid) and rheological (mean relaxation time) properties, as well as the microstructure. In general, based on textural properties, sensory evaluation and economic aspects, the 50%-fat-reduced sample was selected as the best treatment.

Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate

“…Cheese texture is influenced by the protein, fat, water contents, and biochemical activities. Casein is the main structural component of cheese that present in the form of a network in the cheese matrix (Nazari, Mortazavi, Hesari, & Tabatabaei Yazdi, 2019). There are a lot of dairy products, in which vegetable proteins can be used to obtain novel products and enrich milk as a solution to the problem of milk availability, nutritional problems, and production costs.…”

Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese

“…Several authors have linked limited proteolysis to the development of a harder texture [44,45]. The influence of breed on the texture of hard cheeses was described by several authors [46][47][48], although in this instance, significant differences were observed only in relation to adhesiveness or stickiness, and not to hardness.…”

Current challenges and future trends in nutritional fortification and reduction of harmful substances in mass consumption foods: pasta, sausages and cheeses

“…En los últimos años, debido a las enfermedades asociadas con el aumento en el consumo de grasas, se han realizado muchos estudios sobre productos lácteos bajos en grasa incluido el queso como el queso Cheddar, mozzarella, el queso Feta, quesos en salmuera blanca filtrada (UF) y queso feta UF). (Nazari et al, 2020). Hay mucha evidencia que indica una relación entre un mayor consumo de grasas y un mayor riesgo de enfermedades como la obesidad, la aterosclerosis, la enfermedad coronaria, el daño del tejido canceroso y tipos de cánceres distintos.…”