Utilisation of water extract of green chilli pepper in the manufacture of low‐fat fresh cheese

The effect of the water extract of green chilli pepper (WECP) on some properties of low‐fat fresh cheese was studied. Cheese was manufactured from a mixture of reconstituted skim milk powder, whey protein concentrate and sodium chloride and fortified with WECP at concentrations of 0, 1, 2 and 3%. The addition of WECP significantly decreased the total and lactic acid bacteria counts as well as the yeasts and moulds counts in the fortified cheeses. The flavour was improved in cheeses made using 1 and 2% WECP, and the cheese manufactured with 2% WECP had the highest flavour and total scores.     

Production of processed cheese using kasseri cheese and processed cheese analogues incorporating whey protein concentrate and soybean oil

A control processed cheese (A) made mainly from kasseri cheese (60%) without whey protein concentrate or soybean oil, and three other cheese products B, C and D containing increasing amounts of whey protein concentrate (UF) and soybean oil were manufactured simultaneously. All the cheeses were produced to contain 50–51% moisture and 53–54% fat-in-dry-matter and were submitted to microbiological, physicochemical, theological and organoleptic tests 1 day after production and after 90 days in cold storage under vacuum. The mesophilic and psychrotrophic microflora of all the cheeses was very low; coliforms were not found. All the cheeses differed significantly in their content of total protein, soluble protein, lactose, ash, acidity (ADV) and in the oxidation of unsaturated fatty acids (cheese D). In contrast, no significant differences in pH, moisture or fat were noted because of the standardization of the blends. Rheological tests of the products indicated that there were marked differences in hardness, adhesiveness, elasticity, gumminess and chewiness. The cheeses were subjected to sensory analysis and showed differences in flavour, texture and spreading ability on day 1 and, moreover, in appearance after 90 days.     

Nutritional,antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese

Carrots (the main source of carotenoids) have multiple nutritional and health benefits. The objectives of this study were to evaluate the compositional, antioxidant, and antimicrobial properties of carrot powder and to examine its effect on the sensory characteristics, chemical properties, and microbial viability of probiotic soft cheese at a rate of 0.2, 0.4, and 0.6%. The carrot was turned into powder before being analyzed and incorporated as an ingredient in making probiotic soft cheese. Probiotic soft cheese was made from buffalo milk. The buffalo milk (～6.9% fat, 4.4% protein, 9.2% milk solids not fat, and 0.7% ash) was pasteurized at 75 ± 1°C for 5 min and cooled to 40–42°C. The milk was then divided into 4 aliquots. Sodium chloride (local market, Assiut, Egypt) was added at a ratio of 5% followed by starter cultures. The carrot powder (4.5% moisture, 4.8% ash, 2.7% fat, 8.2% protein, 11.9% fibers, and 72.3% carbohydrate) was added at a rate of 0.2, 0.4, and 0.6%, followed by addition of 0.02 g/kg rennet. The cheese was cut again into cubes, pickled in jars filled with whey, and stored for 28 d at 6 ± 1°C. The results of this study illustrated the nutritional and antioxidant properties of carrot powder. Incorporation of carrot powder in probiotic soft cheese affected the moisture and salt content at 0 d. The total bacteria count decreased from 7.5 to 7.3 log cfu/g in the cheese when carrot powder was used at a rate of 0.6%. The reduction of total bacteria count was noticed during the 28 d of storage by adding carrot powder. Furthermore, lactic acid bacteria and Bifidobacterium longum counts elevated with adding carrot powder during the 28 d of storage.     

Improvement of low fat mozzarella cheese properties using denatured whey protein

Mozzarella cheese was made from buffalo milk (6% fat) or from partially skimmed buffalo milk (2 and 4% fat) with 0.5 and 1% denatured whey protein. Adding whey protein to buffalo milk decreased rennet coagulation time and curd tension whereas increased curd synaeresis. Addition of whey protein to cheese milk increased the acidity, total solids, ash, salt, salt in moisture, also some nitrogen fractions. The meltability and oiling‐off values increased but the calcium values of mozzarella cheese decreased. The sensory properties of low fat mozzarella cheese were improved by addition of whey protein to the cheese milk.     

Technological optimization of manufacture of probiotic whey cheese matrices

In attempts to optimize their manufacture, whey cheese matrices obtained via thermal processing of whey (leading to protein precipitation) and inoculated with probiotic cultures were tested. A central composite, face-centered design was followed, so a total of 16 experiments were run using fractional addition of bovine milk to feedstock whey, homogenization time, and storage time of whey cheese as processing parameters. Probiotic whey cheese matrices were inoculated with Lactobacillus casei LAFTIL26 at 10% (v/v), whereas control whey cheese matrices were added with skim milk previously acidified with lactic acid to the same level. All whey cheeses were stored at 7 °C up to 14 d. Chemical and sensory analyses were carried out for all samples, as well as rheological characterization by oscillatory viscometry and textural profiling. As expected, differences were found between control and probiotic matrices: fractional addition of milk and storage time were the factors accounting for the most important effects. Estimation of the best operating parameters was via response surface analysis: milk addition at a rate of 10% to 15% (v/v), and homogenization for 5 min led to the best probiotic whey cheeses in terms of texture and organoleptic properties, whereas the best time for consumption was found to be by 9 d of storage following manufacture.     

Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During Processing

Studies were conducted to determine the sensory characteristics of pasteurized blends of cottage cheese whey and grapefruit juice (0%, 25%, 50%, 75% and 100% whey), and the effects of processing alternatives and storage at 3°C. A trained sensory panel rated six attributes (grapefruit, sweetness, sourness, astringency, cheesiness, saltiness). Cheesiness and saltiness increased, while sourness, astringency, sweetness, and grapefruit flavor decreased as the percentage of whey increased. Protein removal did not affect the sensory characteristics, but vacuum stripping reduced cheesiness and increased grapefruit flavor and sweetness. Lactose hydrolysis increased sweetness and decreased cheesiness in blends with more than 50% whey. The flavor of most blends was stable for 14 wk at 3°C.     

Cottage cheese whey as an ingredient of cottage cheese dressing mixes

The objective of this study was to formulate and develop a good quality cottage cheese dressing using acid whey as the main ingredient. Up to 72% of cottage cheese whey was used in the dressing mixes. The percentage of fat (4.10–5.05%) and total solids (19.41–20.24%) approached the desired level and was within the legal limits for regular cottage cheese. Sensory evaluation scores for flavour, body/texture and appearance were not adversely affected by the use of acid whey. The sensory evaluation scores for all four products made with whey- or skimmed milk-based dressings were higher than the commercial control.     

Quality and nutritional characteristics of traditional curd cheese enriched with thermo-coagulated acid whey protein and indigenous Lactococcus lactis strain

Consumer interest in a healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand for bio-functional and sustainable dairy foods. Supplementation of curd cheese with thermo-coagulated acid whey protein (TAWP) led to 8–10% higher contents of moisture, 23–31% of lactose, 12–13% of unsaturated, 5–6% of monounsaturated, 63% of polyunsaturated, and 3–4% of long-chain fatty acids. Lipid quality indices – TI, AI, h/H, and Omega 6/3 among others, were also significantly better than those of control cheese. The addition of indigenous Lactococcus lactis strain enhanced the flavour of cheese samples, decreased the counts of yeast and mould up to 1 log cfu g⁻¹ after 10 days of storage. The replacement of curd with TAWP resulted in novel cheese with overall sensory perception above 77 points and added nutritional and functional value, however, body and texture parameters of modified cheese samples require an improvement.     

Preserving sensory attributes of roasted peanuts using edible coatings

Peanut products are susceptible to develop rancid and off‐flavours through lipid oxidation. Preservation of these products is one of the problems in the peanut industry. The purpose of this work was to determine the sensory and chemical stability of roasted peanuts (RP) coated with different edible coatings: carboxymethyl cellulose (RP‐CMC), methyl cellulose (RP‐MC) or whey protein (RP‐WPI) during storage. Sensory attributes and chemical indicators (peroxide and p‐anisidine values, and conjugated dienes) of lipid oxidation were measured during storage. Chemical indicator values and intensity ratings of oxidised and cardboard flavours had lower increase in RP‐CMC, RP‐MC and RP‐WPI during storage than in RP, whereas roasted peanutty flavour showed a lower decrease. The stability of RP‐CMC is about a double longer with respect to RP. These results indicate that edible coatings preserve the sensory properties of roasted peanuts. Carboxymethyl cellulose exhibited the best protecting effect on this product.     

Why semicarbazide (SEM) is not an appropriate marker for the usage of nitrofurazone on agricultural animals

A comprehensive global database on semicarbazide (SEM) in foodstuffs and food ingredients is presented, with over 4000 data collected in foods such as seafood (crustaceans, fish powders), meat (beef, chicken powders), dairy products (e.g. raw milk, milk powders, whey, sweet buttermilk powder, caseinate, yoghurt, cheese), honey and other ingredients. The results provide evidence that the presence of SEM in certain dairy ingredients (whey, milk protein concentrates) is a by-product of chemical reactions taking place during the manufacturing process. Of the dairy ingredients tested (c. 2000 samples), 5.3% showed traces of SEM > 0.5 µg/kg. The highest incidence of SEM-positive samples in the dairy category were whey (powders, liquid) and milk protein concentrates (35% positive), with up to 13 µg/kg measured in a whey powder. Sweet buttermilk powder and caseinate followed, with 27% and 9.3% positives, respectively. SEM was not detected in raw milk, or in yoghurt or cheese. Of the crustacean products (shrimp and prawn powders) tested, 44% were positive for SEM, the highest value measured at 284 µg/kg. Fish powders revealed an unexpectedly high incidence of positive samples (25%); in this case, fraudulent addition of shellfish shells or carry-over during processing cannot be excluded. Overall, the data provide new insights into the occurrence of SEM (for dairy products and fish powders), substantially strengthening the arguments that SEM in certain food categories is not a conclusive marker of the use of the illegal antibiotic nitrofurazone.     

Variation of Total and Available Lysine in Dehydrated Products from Cheese Wheys by Different Processes

Excessive or prolonged exposure to heat during manufacture of dehydrated products from cheese whey and cheese whey protein concentrates is chiefly responsible for decreasing the lysine content of these products. With ion exchange chromatography of acid hydrolysates to determine total lysine, and 2,4,6,-trinitrobenzene sulfonic acid reagent to determine available lysine with its epsilon amino group free for chemical reaction, both total and available lysine were higher in spray-dried whey powders than in roller-dried whey powders. Of the lysine originally available in the protein of cottage cheese whey, 88% remained available in an experimental dehydrated high-protein isolate prepared by ultrafiltration, followed by gel permeation followed by pasteurization, vacuum evaporation, and shelf drying of the protein concentrate. Unfractionated foam spray-dried cottage cheese whey powder retained 96% of the original available lysine.     

Low‐fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality

Influence of different levels (0, 0.15, 0.35 or 0.50%) of microparticulated whey protein (MWP) on yield and quality of low‐fat (~7.3 g/100 g) Cheddar cheese was investigated. MWP improved cheese yield due to the water‐binding ability of denatured whey protein. MWP addition decreased meltability but improved the textural properties beneficial for shredding and slicing, by decreasing sensory firmness. The results emphasise the role of MWP as an inert filler within cheese matrix, in improving cheese yield and creating a softer texture without compromising the sensory or overall quality of cheese, even with moisture increases in 0.35 or 0.50% MWP cheeses.     

Development of a mushroom-whey soup powder

Summary Mushroom‐whey soup powder was prepared by cooking mushroom with concentrated cheese whey and blending. The seasonings (onion, garlic and ginger) were fried separately in hydrogenated fat, and cornflour was added if thickening was desirable. After the addition of salt and a further quantity of concentrated whey, the soup mix was again blended. It was then spray‐dried to produce a mushroom‐whey soup powder. The physico‐chemical properties of the soup powder, such as moisture content, loose and packed bulk density, wettability, insolubility index, thiobarbituric acid and hydroxy methyl furfural content, increased during storage. However, dispersibility and reflectance value decreased during storage. The soup powder reconstituted well when boiled in water for 2 min. The reconstituted soup was considered acceptable, with an overall acceptability score of 7.1 on a nine‐point hedonic scale, after 8 months of storage of the soup powder at 30 °C when packed in metalized polyester.     

The effect of quinoa germ on the quality properties of fresh whey-less cheese made by ginger (Zingiber officinale) extract as a coagulant

The effect of ginger extract (GE), as a milk coagulant, was investigated on the physicochemical, proteolysis, textural profiles and sensory properties of whey-less cheese containing quinoa germ powder (QGP; 0, 3, 6 and 9%) during storage. The results showed that with increasing QGP, the dry matter, fat, soluble nitrogen at pH 4.6 and free tryptophan and tryptophan amino acids increased and protein content decreased. Consequently, it is suggested that using 6% quinoa germ in the production of whey-less cheese made by GE as a coagulant can give the most desired product with no adverse effects on the quality and sensory properties.     

Effect of whey pH at drainage on physicochemical, biochemical, microbiological, and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage

The objective of this research was to determine the effect of drainage pH on physicochemical, biochemical, microbiological and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage. Four vats of cheese were made at 4 different whey drainage pH (6.2, 5.9, 5.6, and 5.2). Lower drainage pH caused higher pH 4.4-soluble N and pH 4.4-soluble N:total N. Interaction of drainage pH at d 1 and 30 of storage on all soluble nitrogen fractions was significant. Degradation of caseins in samples made at a drainage pH of 6.2 was lower than that of other cheese samples. The decreasing whey drainage pH significantly increased counts of thermophilic and mesophilic lactobacilli of the samples during refrigerated storage. No coliforms or Escherichia coli were detected in the cheeses. The average sensory property scores of all cheese samples were very close, and, as expected, storage time had a negative effect on all sensory scores.     

The effect of storage on nutritional,textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

The aim of this study was to develop a creamy ricotta using a mixture of goat and cow whey as the main ingredients, with the addition of whole goat and cow milk. The nutritional composition, texture and sensory characteristics of the ricotta cheese were evaluated over 14 days of refrigerated storage. There was a decrease in protein and ash content and pH changes during the assessed storage periods. The instrumental texture profile indicated that the creamy ricotta was easily deformable, with minimal inelasticity and a cohesive, soft and delicate texture. The medium‐ and long‐chain fatty acid content was higher than the short‐chain fatty acid content. The flavour and aroma of creamy ricotta were described by the panel as having a soft texture and wet appearance. The use of whey from goat and cow cheese in making creamy ricotta is feasible and does not cause negative impact in the final product.     

Influence of milk components on properties and consumer acceptance of milk chocolate

The objective of the study was to assess the effects of various milk components on chocolate quality, defined by measurable properties and decisively by consumer liking.The choice of milk products considered different types, technologies and suppliers. Samples produced under standardised conditions were analysed for particle size, flow properties, colour and by a trained sensory panel. Consumer testing determined overall liking. Results revealed that milk ingredients influence consumer liking of milk chocolate through the quality driving parameters of particle size/sandiness, viscosity/melting mouthfeel and milk flavour. Chocolates made from milk products that contain high amounts of free fat - e.g. skim milk powder plus anhydrous milk fat - scored better than those using bound fat - e.g. whole milk powder. Milk fat status had more influence than differences between spray and roller-dried powders. High free fat cream powders were most suitable for cream chocolates. All milk components need to be free from off-notes that require sensory checks. Fillers like lactose could replace some sucrose, and whey protein concentrate can partially replace skim milk powder.     

Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality

 Dairy ingredients are used in breadmaking for their nutritional benefits and functional properties. The effects of the traditionally-used whole and skimmed milk powder, sodium caseinate, casein hydrolysate and three whey protein concentrates on dough rheology and bread quality were studied. Whole and skimmed milk powders improved sensory characteristics. Sodium caseinate and hydrolysed casein displayed beneficial functional properties in breadmaking including low proof time, high volume and low firmness. Both ingredients increased dough height measured with the rheofermentometer. Bread with 2% or 4% sodium caseinate added was rated highly in sensory evaluation. Incorporation of whey protein concentrates generally increased proof time, decreased loaf volume and decreased dough height measured with the rheofermentometer. Received: 6 April 1999 / Revised version: 13 July 1999     

Functional properties of native and cheese whey protein concentrate powders

The objective of this study was to compare microfiltered native whey protein concentrate and traditional cheese whey protein concentrate powders and their functional properties. Solubility, viscosity, gelation, foaming properties, emulsification and water-holding capacity were studied. The effect of spray and freeze drying methods on functional properties was evaluated. Gel strength varied from 0.11 to 0.65 N. Foaming stability and overrun varied from 0 to 29.3 min and from 230 to 2200%, respectively. Foaming and gelation properties were clearly better with native whey protein powders. Differences between drying methods were not observed but higher heat load decreased solubility.