Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures

El-Garhi, Hosam Eddin M.; El-Aidie, Safaa A. M.; Rashid, Norizzah Abd; Hayee, Zaibunnisa A.

doi:10.1177/1082013218766979

Cited by 9 publications

(9 citation statements)

References 31 publications

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“…5, including PC8-3, PC60-3, and PC22-3 treatments with the highest firmness, which is, most likely, due to evaporation during the incubation period. The results of the study are in concurrence with El-Garhi et al (2018). The firmness of the treatments increased in association with the incubation time and storage period up to 90 days due to the reduction in moisture content and the acidity increase.…”

Section: Texture and Principal Component Analysissupporting

confidence: 85%

“…This increase was noticeable in the cheese samples that were incubated using the starter cultures for 3 days (PC22-3, PC60-3 and PC80-3 in order). This could be due to the changes in pH and SN content of UF processed cheese (El-Garhi et al, 2018). Similar outcomes were reported by Ahmed, (2014).…”

Section: Melting Resistancesupporting

confidence: 84%

“…Processed cheese texture is affected by numerous factors, like the type and character of the natural cheeses, quality of raw cheese used, emulsifying salts, storage, pH, moisture and fat content, pre-cooked cheeses, processing duration, addition of non-dairy or dairy products (Buňka et al, 2012;Guinee &O'Callaghan, 2013 and. New applications, focusing on processed cheese analogues or imitations made with partial or complete substitution of natural cheeses with milk proteins or other protein ingredients, are being currently developed (Solowiej et al, 2010 andEl-Garhi et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

El-Aidie

El-Zeini

Rashid

et al. 2021

Egypt. J. Food Sci.

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S TARTER cultures types have a substantial effect on the structural characteristics of spreadable processed cheese made from Ultra filtered (UF) milk retentate and can minimize the final product cost. In this study, the effect of starter culture type which had been used on the meltability, firmness and rheological properties of the processed spreadable cheese manufactured from UF milk retentate was investigated. Standardized UF processed cheese was inoculated with three starter cultures (ABT-8, . Half of the inoculated starter cultures samples were incubated at 25° C for 24 hr while the other half was incubated at 25 °C for 72 hr. The control treatment was prepared without adding any starter cultures. Rheological modelling, firmness and meltability of UF processed cheese properties were examined through the period of 3 months of storage at 6±2 °C. Significant differences in flow behaviour indexes were shown as a result of adding various starter cultures during storage and PC22-3 had the highest value. The highest decrease in consistency coefficient (k-values) was found with PC8-1 and PC60-1 throughout the storage period. Viscosity of processed cheese decreased corresponding to the increase in shear rate in all treatments. Furthermore, all the tested samples displayed the typical Herschel-Bulkley model having shear-thinning Pseudoplastic, while the flow curves lacked a linear characteristic. The cheese structure was rapidly broken down after the initial shearing. However, the breakdown rate decreased at the higher shear rate. Additionally, the treatments fermented with starter cultures (PC8-1, PC22-1 and PC60-1) for 24 hr had lower firmness than control and other treatments. Good meltability for all starter cultures treatments was obtained corresponding to the two factors, fermentation time and storage period.

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Section: Texture and Principal Component Analysissupporting

confidence: 85%

Section: Melting Resistancesupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

El-Aidie

El-Zeini

Rashid

et al. 2021

Egypt. J. Food Sci.

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“…influence the quality of the cheese produced, and someone starter cultures with acidity levels can incorporated in the probiotics, providing satisfactory acidity levels (El-Garhi et al, 2018).…”

Section: °Cmentioning

confidence: 99%

Enterococcus faecium in artisanal ripening cheese: technological and safety aspects

Paula

Moraes

Schueler

et al. 2020

RSD

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The aims of this work were to identify and characterize for some important technological properties of the E. faecium throughout the ripening process of cheese. The study involved evaluating the technological potential of six isolates of E. faecium (EFM55, EFM67, EFM9A, EFM16A, EFM19A and EFM44) from artisanal cheeses as their probiotic characteristics and technological perspective. Concerning the antimicrobial sensibility, 71% of the E. faecium tested were sensitive to all antimicrobials. No other medicine inhibited the active of E. faecium, with the exception of dipyrone for the EFM19A and EFM9A strains. The isolates showed good antagonistic activity against gram-negative, as EFM9A, EFM55 and EFM67 strais with better activity. The highest fermentation was observed in 42 ºC, showed the pH variation of 4.15 to 5.15, after 48 hours of fermentation. All isolates showed pH reduction at 20 ºC. However, all isolates produced higher titratable acidity at a temperature of 42ºC. The isolates EFM55 and EFM9A has had probiotic actived, biochemical and susceptibility parameters desirables, aim it’s technological potential in the production of dairy products.

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“…Consumption of milk and dairy products (yogurt, butter, ice cream, and cheese) was associated with health benefits including low risk of hypertension, improved bone health and reduced risk of diabetes due to dietary compounds (El-Aidie et al , 2017;El-Garhi et al, 2018). Butter as the one of dairy products has a significant role in human nutrition (Tvrzicka et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

The Healthiness of Commercial Butter in Malaysia: Evaluation of the Physicochemical and Microbial Quality

El-Aidie

2018

IJALSR

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Food safety includes all health aspects of the food, especially microbiological quality. Butter, particularly commercial butter is one of the highly consumed foods in Malaysia. The research objective was to investigate the microbiological, physicochemical characteristics and structure of fatty acids of a commercial cows' butter (CCB) sold in Malaysia. Chemical, microbial quality and fatty acid compositions of 7 randomly purchased butter samples from the market were analyzed. The results show the existence of substantial variances in physicochemical parameters between butter samples. The range of pH was between 3.32 to 4.90. The moisture content of all commercial cows' butter samples except sample 5 and 6 was in international standard range. Peroxide and iodine values of all samples were in range of international standard limit. The determination of fatty acids composition by gas chromatography showed the prevalence of the saturated fatty acids dominated by palmitic acid, with a low rate of unsaturated fatty acids, dominated by oleic acid. The results also show the presence minimum of total aerobic mesophilic bacteria (TBC) as well as psychrotrophic bacteria, while coliforms bacteria were not detected. Moulds and yeasts were detected in all samples as minimum counts except samples 2 and 4 which were free from them. Therefore, it was found that the microbiological quality of commercial butter samples is generally good and thus health safety.

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Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures

Cited by 9 publications

References 31 publications

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

Enterococcus faecium in artisanal ripening cheese: technological and safety aspects

The Healthiness of Commercial Butter in Malaysia: Evaluation of the Physicochemical and Microbial Quality

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