Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance

Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

“…Generally, cheeses produced through the direct addition of lactic acid to the milk (as in our study) resulted in higher yields and improved textures, and the products are more durable due to the delayed acidification (Ong et al, 2006). However, the use of this procedure could result in cheeses with high pH and moisture levels, which are more susceptible to spoilage by contaminating microorganisms (Cunha et al, 2006). All the cheeses presented increased (p < 0.05) syneresis after 21 days of storage (Table 1).…”

Ultrasonic cutting of cheese: Composition affects cutting work reduction and energy demand

“…3. In the context of cheese rheology, W 0 can be regarded as an empirical measure of cheese firmness; as expected, W 0 decreased significantly when the moisture content of the cheeses increased because of the higher hydration of the protein matrix which counteracts protein-protein interactions (Cunha et al, 2006;Dimitreli & Thomareis, 2007;Guinee et al, 2000a;Hennelly et al, 2005). Whereas W 0 is almost independent of FDM, the MSNF content can also be used for predicting cheese firmness (Rohm et al, 1992a,b) and, hence, cutting work.…”

Rennet coagulation of sheep milk processed by ultrafiltration at low concentration factors

“…Low concentration factors have been considered an alternative to overcome the problems of hard and crumbly texture (Cunha et al, 2006).…”