The microstructure and textural properties of Australian cream cheese with differing composition

Macdougall, Phoebe E.; Ong, Lydia; Palmer, Martin; Gras, Sally L.

doi:10.1016/j.idairyj.2019.104548

Cited by 21 publications

(20 citation statements)

References 48 publications

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“…In terms of fat, our fresh cheese has significantly lower content than the Philadelphia (or other brands) cream cheese, and also lower than the standard fromage blanc, which can be envisaged as a health-promoting feature. These observations are also in agreement with a recent study of six commercial cream cheeses (41).…”

Section: Macronutrient Composition Of Fresh Cheese Samplessupporting

confidence: 93%

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese

Palyvou-Gianna

Vilela

Gomes

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background: Fresh cheese varieties represent an important share of the whole cheese market. Although with great variability in terms of composition and method of preparation, fresh cheese varieties are bland in flavor and their production originates whey drainage. On the other hand, the cheese market is also responsible for a significant amount of food waste. These motivated the development of a novel fresh cheese incorporating ripened cheese, which can then represent a valorization of ripened cheese surpluses. Experimental approach. A variable amount of ripened cheese was dispersed in a paste of gelatinized starch (normal corn or waxy rice) in milk, producing melted cheese bases. These cheese bases were diluted with milk, sometimes enriched with skim milk powder, and then renneted. The resultant fresh cheese was characterized for macronutrients content, and physical properties. Sensory analyses of samples incorporating mature Cheddar, goats’, or ewes’ cheese were carried out. Results and conclusions. Gel formation of the initial mixture was hindered above 8 % (m/m) incorporation of ripened cheese, which could be overcome by the addition of skim milk powder. These observations are corroborated by the hardness values from texture analysis tests. Evaluation of syneresis of different samples enabled to conclude that addition of 2 % (m/m) starch and of 2.8 % (m/m) skim milk powder contribute to reduce its magnitude by half. Sensory analysis with a consumer panel indicated a preference for a more consistent texture of the fresh cheese, and for the Cheddar flavor. Novelty and scientific contribution. A novel fresh cheese variety incorporating dispersed ripened cheese was prepared. The proposed method is versatile and quite straightforward and does not use polyphosphate salts or originate whey wastage. The fresh cheese physical and sensorial properties can be manipulated by the amounts and types of starch, ripened cheese, and skim milk powder added; such tailoring of fresh cheese properties widens product portfolio capacity for a larger number of consumer groups. The ripened cheese added can come from non-sellable pieces and unsold stocks from the retail sector, contributing to a reduction of food waste.

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Section: Macronutrient Composition Of Fresh Cheese Samplessupporting

confidence: 93%

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese

Palyvou-Gianna

Vilela

Gomes

et al. 2021

Food Technol. Biotechnol. (Online)

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“…The rheological properties (G′, G″, and Viscosity) of bovine milk cheese samples were significantly ( p < 0.05) higher than that of camel milk cheese samples ( Table 2 ). This could be due to the rapid coagulation of bovine caseins into dense and more interwoven structures ( 3 , 63 ) compared to soft gel texture in camel caseins ( 64 ) as well as yogurts ( 4 , 5 ). We also observed a decrease in the gel strength and associated rheological properties of cheeses on HPP-treated milk from 350 to 550 MPa ( Tables 1 , 2 ; Figure 1 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

et al. 2021

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The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (p < 0.05). The hardness of the cheeses was associated with low yield and moisture content. SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities.

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“…Fat plays an essential role in foods such as cream cheese by contributing to its texture and flavor profiles (Macdougall, Ong, Palmer, & Gras, 2019;Patel, Nicholson, & Marangoni, 2020). Therefore, new rules imposed by the Food and Drug Administration (FDA) banning the use of trans-fats in processed products since June 2018 in the United States have been challenging food scientists (Da Silva et al, 2018).…”

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confidence: 99%

Sensory characterization of commercial cream cheese by the consumer using check‐all‐that‐apply questions

Foguel

Ract

Silva

2021

Journal of Sensory Studies

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Cream cheese is a popular type of fresh and soft cheese made with milk and cream, containing at least 25% fat, dry matter. Milkfat plays an important role in its sensory attributes, such as texture and flavor. However, consumer awareness of the relation between food and health is increasing the search for healthier foods, leading the food industry toward total fat reduction or saturated and trans-fat replacement, which can alter products' sensory attributes. In this context, the purpose of this study was to create a list of sensory attributes that expresses consumer perception of cream cheese and identifies which ones can induce consumer choices. Five commercial cream cheese samples were analyzed, two traditional and three low-fat formulations, using duo-trio, focus group, and check-all-that-apply (CATA) sensory analysis methods. Three samples were preferred by consumers, regarding acceptance and purchase intention (two traditional and one low-fat formulation). Similar intensities of some sensory attributes of these preferred samples were observed, such as higher score for "white," "matte," and "milky" and lower notes for "light yellow," "bright," and "sweet." The results suggest that these sensory attributes can predict and influence consumer's acceptance and therefore assist in the development of new products. Practical ApplicationsThe food industry is constantly adapting to meet consumer demands, which varies according to market trends, changing products that are already for sale or creating new ones. The relationship between the sensory attributes of products and consumer preferences has been identified as one of the main pillars to increase the chance of success in the market. In this context, a list of attributes was created from sensory analysis to express consumer perception of cream cheese and identify which ones can induce consumer choices. Considering that time is valuable for the industry, the results presented in this research may provide an important tool to predict consumer acceptance and reduce the uncertainty when developing new products or changing formulations and processes before launching a product for sale, increasing the chances of success, and decreasing research time. | INTRODUCTIONCream cheese is a dairy oil-in-water emulsion, and its process includes common and widely used operations in the food industry such as heat treatment, dairy culture acidification, and homogenization (Ningtyas, Bhandari, Bansal, & Prakash, 2017). It is made of milk and cream and intended to be consumed fresh. According to the Codex Alimentarius (WHO/FAO, 2012), cream cheese is a soft cheese with 25% of

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The microstructure and textural properties of Australian cream cheese with differing composition

Cited by 21 publications

References 48 publications

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

Sensory characterization of commercial cream cheese by the consumer using check‐all‐that‐apply questions

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