Tapioca maltodextrin in the production of soft unripened cheese

Abstract

Background. An excessive consumption of fat has been associated with an increased risk of health problems such as obesity, diabetes and cardiovascular diseases. Cheese is a highly concentrated product which is rich in protein and minerals such as calcium and phosphorus and essential amino acids, therefore it is an important food in the diet. But low fat cheeses are usually characterized as having poor body and fl avour. Therefore, it is crucial to fi nd ways of improving the acceptability of the product. The aim of this research was to investigate the possibility of using of tapioca maltodextrin in the production of soft cheese made from ultrafi ltrated skimmed milk and to create organoleptic properties of a fat product in a non-fat product. Material and methods. To estimate the possibility of using tapioca maltodextrin in the production of soft cheese, the infl uence of tapioca maltodextrin on rennet fl occulation time (RFT) and rennet clotting time (RCT), pH values, moisture content were estimated. Improving the quality of cheese, rheological and sensory characteristics in the course of soft unripened cheese manufacturing has to be focused on. Results. Using tapioca maltodextrin led to decrease in RFT and RCT. The concentration increase of the maltodextrin in milk for cheese production led to increase in moisture-binding capacity and moisture content of the cheeses, but led to decrease in RFT, RCT and pH-value. Based on the experiments data the optimal doses of tapioca maltodextrin were recommended.Conclusions. An addition of tapioca maltodextrin resulted in a tendency of decreasing RFT and RCT, pH--value for cheese made with diff erent concentrations of tapioca maltodextrin when compared to cheese made without maltodextrin addition. At the same time an increased amount of tapioca maltodextrin led to moisture content increase of cheese samples. Inclusion of tapioca maltodextrin in natural, low fat cheese may improve texture and acceptability as compared to low fat control cheeses without maltodextrin. The recommended level of tapioca maltodextrin is 1.1% of the mixture weight.

Effect of Different Levels of Fat on the Chemical Composition and Sensory Characteristics of Sudanese Low-Fat Cheese during Storage

“…The increase of total solids may be attributed to high moisture content in the cheese made from different levels of fat. These results were in harmony with those reported [1] who stated that the total solids increase in the cheese curd made from UFC led to an increase in moisture binding capacity in comparison with the cheese curd made from concentrated SM. Similar results were obtained by [20] who studied the effect of different levels of soybean milk on the chemical composition of the cheese made from buffalo milk.Moreover, [21] and [22] who reported the same results.…”

“…Result in Table ( 1) showed that the fat contents of the cheese samples significantly (P< 0.05) different in all treatments. The highest fat (13.99±1.27%) was found in cheese samples with 2.5% milk fat, while the lowest one (13.61±1.20%) was found in the cheese sample with 3% milk fat.Results in Table (2) illustrate the effect of different levels of fat on sensory characteristics of Sudanese low-fat cheese.…”

“…The lowest pH (5.21±0.57%) was found in the cheese samples made from milk with 2% of fat, while the highest (5.41±0.55%) in the cheese with 3% of fat. The highest volatile fatty acids (2.62±0.50 0lN NaOH/100 gm cheese) was for the cheese samples with 2.5% in milk fat while the lowest (2.31±0.32 0.1N NaOH/100 gm cheese) was in cheese sample with 3% milk fat, Table (1).…”

“…Table ( 1) showed that the protein content significantly (P< 0.05) affect by levels of fat. The crude protein increased with increased levels of fat.…”

“…According to [1] cheese is a highly concentrated product which is rich in protein and minerals such as calcium and phosphorus and essential amino acids, therefore it is an important food in the diet.An excessive consumption of fat has been associated with an increased risk of health problems such as obesity, diabetes and cardiovascular diseases. Cheese is an excellent source of protein and minerals such as calcium and phosphorus, essential amino acids; therefore it is an important food for both young and old people [2].The protein concentration of milk varies according to the season, weather, feet type, stage of lactation, breed of lactating cows and health status of the animal (The incidence of Mastitis for instance; [3].…”