Use of kefir and buttermilk to produce an innovative quark cheese

Ozturkoğlu-Budak, Sebnem; Akal, H. Ceren; Türkmen, Nazlı

doi:10.1007/s13197-020-04516-0

Cited by 8 publications

(11 citation statements)

References 31 publications

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“…In the case of pH, all the samples had significantly different (p < 0.05) acidity between pH 4.62 (buttermilk C1B) and pH 5.09 (buttermilk L2B). Distinctly lower pH was noted by Gebreselassie et al [31] in the study on naturally fermented buttermilk (pH 4.43 ± 0.18) and in a study of Ozturkoglu-Budak et al [24] who used buttermilk with pH 4.26 for quark cheese production. The composition of tested buttermilk types is illustrated in Figure 2.…”

Section: Buttermilk Characteristicsmentioning

confidence: 77%

“…However, de Bassi et al [17] obtained buttermilk with similar fat content (1.18%) but higher protein and total solids content (4.44% and 12.61% respectively). Distinctly higher total solids content (19.44%) was noted by Ozturkoglu-Budak et al [24] who also used the buttermilk for quark production. The varied compositions of commercial buttermilk purchased on the market were also stated by Mituniewicz-Małek et al [34].…”

Section: Buttermilk Characteristicsmentioning

confidence: 83%

“…pH of milk-buttermilk cheeses tested by Bahrami et al [32] ranged from 4.43-4.47, which is lower than in our study. Ozturkoglu-Budak et al [24] obtained buttermilk quark cheese characterized by much lower pH ranging from 3.91-3.96 during the 2-week storage period.…”

Section: Production Yield and Composition Of Buttermilk Cheesesmentioning

confidence: 99%

“…Quark cheese is characterized by low energy content and high digestibility [22]. Instead of milk, quark cheese may be produced from buttermilk with or without whey protein concentrate addition [23], from buttermilk obtained during churning of full-fat yogurt [24], or from concentrated buttermilk with cream addition [25].…”

Section: Introductionmentioning

confidence: 99%

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The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage

Szkolnicka

Dmytrów

Mituniewicz‐Małek

2021

Foods

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The dairy industry releases huge amounts of by-products. One of them is buttermilk, obtained during butter production. This by-product is characterized by high nutritional and technological value and is finding more and more applications in food production. This study aimed to produce and analyze the characteristics of quark cheese obtained entirely from buttermilk during 3-week refrigerated (4 ± 1 °C) storage. Four kinds of sour buttermilk were used: two from industrial butter production, and another two from butter production at laboratory scale. Laboratory buttermilk differs in the kind of starter culture used in the production. The evaluation of cheese quality properties included physicochemical analyses, texture measurement, and sensory assessment. The results showed that the kind of buttermilk used in production influences the acidity, total solids, textural characteristics, and fat content of the obtained quark cheeses. All obtained cheeses had very high sensory quality throughout the storage period. The study indicates that buttermilk may be successfully used as a substitution for milk in quark cheese production.

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Section: Buttermilk Characteristicsmentioning

confidence: 77%

Section: Buttermilk Characteristicsmentioning

confidence: 83%

Section: Production Yield and Composition Of Buttermilk Cheesesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage

Szkolnicka

Dmytrów

Mituniewicz‐Małek

2021

Foods

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“…The discussion of our TPA findings in relation to published studies for other paste-like spreadable cheeses is not always adequate, because they are mostly Cream cheese varieties with a rather low protein-to-fat ratio. Quark-type cheeses made from alternative raw materials of dairy origin such as buttermilk [ 41 , 42 ] are not included in the discussion due to the particularities of raw materials that can differentiate the formation and properties of curd.…”

Section: Resultsmentioning

confidence: 99%

Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk

Lepesioti

Zoidou

Lioliou

et al. 2021

Foods

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The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10.31% protein, and that of its reduced-fat counterparts was 73.08%, 10.39%, and 12.84%, respectively. The increase of heat treatment intensity increased moisture retention and improved the mean cheese protein-to-fat ratio from 0.92 to 1. Homogenization increased the moisture and protein retention in cheese, but the effect was less intense for milk treated at 90 °C for 5 min. The extended denaturation of whey proteins resulted in harder, springier, and less cohesive cheese (p < 0.05). Treatment of milk at 90 °C for 5 min resulted in higher residual lactose and citric acid and lower water-soluble nitrogen contents of cheese (p < 0.05); the latter was also true for homogenization (p < 0.05). Storage did not affect the composition and texture but decreased galactose and increased citric acid and soluble nitrogen fractions (p < 0.05). In conclusion, heat treatment conditions of milk that induced a considerable denaturation of β-lactoglobulin and left a considerable amount of native α-lactalbumin was adequate for the manufacture of a “clean-label” Quark-type cheese, whereas homogenization was more effective for full-fat cheese.

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