Influence of fat-replacing ingredients on process and age induced soluble nitrogen content and ultrastructure of lowfat Cheddar cheese

Food Science and Technology Research

Volumn 13, Issue 4, 2007, Pages 338-344

  Haque, Zahur U ^a   Küçüköner, Erdogan ^b   Aryana, Kayanush J ^c  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^c LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Fat replacer; Microstructure; Peptide; Proteolysis

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 37249063854     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.13.338     Document Type: Article

References (29)

1. Anonymous. (1990a). Method number 935.42, In "Official methods of analysis," ed. By K. Helrich. Association of official analytical chemists. Washington, DC. p 842.
2. Anonymous. (1990b). Method number 955.04, In "Official methods of analysis," ed. By K. Helrich. Association of official analytical chemists. Washington, DC. pp 17-18.
3. Anonymous. (2001). SAS Companion for the Microsoft Windows Environment (Version 8.1). SAS Institute, Inc., Cary, NC.
4. Anonymous. (2002). Health benefits of cheese. Dairy Council Digest, 73, 25-30.
5. Anonymous. (2005). Dairy Yearbook (89032), Ecnomic research Service,.USDA, Washington, DC.[Internet document] http://usda.mannlib.cornell. edu/usda/ers/89032/dapdalchm.xls
6. Aryana, K.J. and Z.U. Haque. (2001a). Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese. International Journal of Food Science and Technology, 36, 169-177.
7. Aryana, K.J. and Z.U. Haque. (2001b). Microstructure of Jarlsburg type and Edam cheeses as influenced by maturation. Journal of Food Quality, 24, 337-350.
8. Aston, J.W. and L.K. Creamer. (1986). Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese. N. Z. J. Dairy. Sci. Technol., 21, 229-248.
9. Chahinian, H., T. Snabe, C. Attias, P. Fojan, S.B. Petersen and F. Carriere. (2006). How gastric lipase, an interfacial enzyme with a Ser-His-Asp catalytic triad, acts optimally at acidic pH. Biochemistry, 45, 993-1001.
10. Creamer, L.K. and N.F. Olson. (1982). Rheological evaluation of maturing cheddar cheese. Journal of Food Science, 47, 631-636, 646.
11. Dickinson, E., V.B. Galazka, and D.M.W. Anderson. (1991). Emulsifying behavior of gum arabic. Part 1 : effect of the nature of the oil phase on the emulsion droplet-size distribution, Carbohydrate Polymers, 14, 373-383.
12. Foda, E.A., E.G. Hammond, G.W. Reinbold, and D.K. Hotchkiss. (1974). Role of fat in flavor of Cheddar cheese. Journal of Dairy Science, 57, 1137-1142.
13. Grierson, G.R. (1985). The liberation of water-soluble nitrogen during cheese ripening. S. Afr. J. Dairy Technol. Suid. Afrika. Tydskrif. Suiweltegnol, 17, 71-75.
14. Haque, Z.U. (1993). Influence of milk peptides in determining the functionality of milk proteins: a review. Journal of Dairy Science, 76, 311-320.
15. Haque, Z.U. and K.J. Aryana. (2002). Volatles in lowfat cheddar cheese containing commercial fat replacers. Food Science and Technology Research, 8, 188-190.
16. Haque, Z.U., M.M. Kristjansson, and J.E. Kinsella. (1987). Interaction between kappa casein and beta lactoglobulin: Possible mechanism. Journal of Agricultural and Food Chemistry, 35, 644-649.
17. Haque, Z.U., E. Kucukoner and K. Aryana. (1997a). Age induced changes in population of Lactococci, Lactobacilli, and aeobic microorganisms in low-fat and full-fat Cheddar cheese. Journal of Food Protection, 60, 1-5.
18. Haque, Z.U., E. Kukukoner, and K.J. Aryana. (1997b). Aging-induced changes in population of Lactococci, Lactobacilli and aerobic microorganisms in low-fat and full-fat Cheddar cheese, Journal of Food Protection, 60, 1095-1098.
19. Kosikowski, F.V. (1982). Cheddar cheese and related types. In "Cheese and Fermented Milk Foods". 2nd ed. Brooklondale, NY. pp 228-260.
20. Kuchroo, C.N. and P.F. Fox. (1982). Fractionation of the water-soluble-nitrogen from Cheddar cheese: Chemical methods, chemical analysis, chromatography, and electrophoresis. Milchwissenschaft. Milk. Sci. Int. Munchen. W, 37, 651-653.
21. Kucukoner, E., K.J. Aryana and Z.U. Haque. (1998). Rheology and microstructure of low fat (5%) Cheddar cheese containing a fat like perception enhancer and fat replacers. Food Science and Technology, International, 4, 178-183.
22. McGregor, J.U. and C.H. White. (1990). Optimizing ultrafiltration parameters for the development of a lowfat cheddar cheese. Journal of Dairy Science, 73, 314-318.
23. Molina, E., M. Ramos, L. Alonso and R. Lopez-Fandino. (1999). Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows', ewes' and goats' milk. International Dairy Journal, 9, 613-621.
24. Olson, N.F. and M.E. Johnson. (1990). Light cheese products: Characteristics and economics. Food Technology, 44, 93-96.
25. Richardson, G.H. 1985. Standard method for the examination of dairy products. American Public Health Association, Washington, DC. pp-244.
26. Steele, R.D.G. and J.H. Torrie. (1980). Principles and Procedures of Statistics. McGraw-Hill, New York, NY.
27. Walstra, P., J.M.V. Blanshard and P. Lillford. (1987). Physical principles of emulsion science. In "Food structure and behavior, Academic Press, London, Engl., pp 87-106.
28. Walstra, P. and E. Dickinson. (1987). Overview of emulsions and foam stability. In "Food emulsions and foams. Proc. Int. Symp. March 24-26, 1986 (Leeds, Engl.), R. Chem. Soc., London, Engl., pp 242-258.
29. Williams, A.G., J. Noble, J. Tammam, D. Lloyd, and J.M. Banks. (2002). Factors affecting the activity of enzymes involved in peptide and amino acid catabolism in non-starter lactic acid bacteria isolated from Cheddar cheese. International Dairy Journal, 12, 841-852.