Effect of microparticulated whey protein concentration and protein-to-fat ratio on Caciotta cheese yield and composition

International Dairy Journal

Volumn 48, Issue , 2015, Pages 46-52

  Sturaro, Alba ^a   De Marchi, Massimo ^a   Zorzi, Elisa ^b   Cassandro, Martino ^a  

^a UNIVERSITY OF PADOVA   (Italy)

^b Dairy Cooperative Latteria di Soligo   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

AGGLOMERATION; COAGULATION;

CHEESE YIELDS; COLLOIDAL PARTICLE; DAIRY INDUSTRY; LOW-FAT PRODUCTS; MICROPARTICULATED WHEY PROTEINS; MILK COAGULATION; RENNET COAGULATION TIME; WHEY PROTEINS;

PROTEINS;

EID: 84937971194     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2015.02.003     Document Type: Article

References (65)

1. Arango O., Trujillo A.J., Castillo M. Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels. Journal Dairy Science 2013, 96:1984-1996.
2. van Arem, E. J. F., Ketelaar, D. G., & Hup, G. (2010). Method for preparing low-fat cheese. Patent EP20000204072 (EP 1101408B1).
3. Auldist M.J., Johnston K.A., White N.J., Fitzsimons W.P., Boland M.J. Acomparison of the composition, coagulation characteristics and cheese making capacity of milk from Friesian and Jersey dairy cows. Journal Dairy Research 2004, 71:51-57.
4. Banks J.M., Law A.J.R., Leaver J., Horne D.S. The inclusion of whey protein in cheese - an overview. Cheese yield and factors affecting its control, IDF seminar in Cork 1994, Vol. 9402:387-401. International Dairy Federation, Special Issue.
5. Bobe G., Beitz D.C., Freeman A.E., Lindberg G.L. Separation and quantification of bovine milk proteins by reversed-phase high-performance liquid chromatography. Journal Agricultural Food Chemistry 1998, 46:458-463.
6. Brauss M.S., Linforth S.T., Cayeux I., Harvey B., Taylor A.J. Altering the fat content affects flavour release in a model yogurt system. Journal Agricultural Food Chemistry 1999, 47:2055-2059.
7. Castillo M., Payne F.A., Hicks C.L., Lopez M.B. Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration. International Dairy Journal 2000, 10:551-562.
8. Clinton, K., Kijowski, M., Campbell, B., Pfeifer, J. K., Smith, C. B., Bahrani, R., etal. (2004). Process for incorporating whey into cheese. Patent 09/459, 523 (US 6558716B1) . http://www.google.com/search?tbo=p&tbm=pts&hl=en&q=inassignee:%22Kraft%2BFoods%2BHoldings,%2BInc.%22.
9. Czulak, J. (1985). Process for recovering the whey proteins, the application thereof to cheese making and the resulting cheese. Patent 06/444, 066 (US 4518616).
10. De Marchi M., Toffanin V., Cassandro M., Penasa M. Prediction of coagulating and noncoagulating milk samples using mid-infrared spectroscopy. Journal of Dairy Science 2013, 96:4707-4715.
11. Di Cagno R., De Pasquale I., De Angelis M., Buchin S., Calasso M., Fox P.F., et al. Manufacture of Italian Caciotta-type cheeses with adjusted and attenuated adjusts of selected non-starter lactobacilli. International Dairy Journal 2011, 21:254-260.
12. Di Cagno R., De Pasquale I., De Angelis M., Buchin S., Rizzello C.G., Gobbetti M. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese. Journal Dairy Science 2014, 97:1-13.
13. Dissanayake M., Vasiljevic T. Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing. Journal Dairy Science 2009, 92:1387-1397.
14. Drake M.A., Bolyston T.D., Swanson B.G. Fat mimetics in low-fat Cheddar cheese. Journal Food Science 1996, 61:1267-1270.
15. Dybing S.T., Smith D.E. The ability of phosphates or k-carrageenan to coagulate whey proteins and the possible uses of such coagula in cheese manufacture. Journal Dairy Science 1998, 81:309-317.
16. Fagan C.C., Castillo M., Payne F.A., O'Donnell C.P., Leedy M., O'Callaghan D.J. Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheese making. Journal Agricultural Food Chemistry 2007, 55:8836-8844.
17. Fenelon M.A., Guinee T.P. The effect of milk fat on Cheddar cheese yield and its prediction, using modifications of the Van Slyke cheese yield formula. Journal Dairy Science 1999, 82:2287-2299.
18. Gilles J., Lawrence R. The yield of cheese. New Zealand Journal of Dairy Science and Technology 1985, 20:205-214.
19. Guinee T.P., Auty M., Fenelon M. The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. International Dairy Journal 2000, 10:277-288.
20. Guinee T.P., Fenelon M.A., Mulholland E.O., O'Kennedy B.T., O'Brien N., Reville W.J. The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat Cheddar cheese. International Journal of Dairy Technology 1998, 1:1-10.
21. Guinee T.P., Gorry C.B., O'Callaghan D., O'Kennedy B.T., O'Brien N., Fenelon M.A. The effects of composition and some processing treatments on the rennet coagulation properties of milk. International Journal Dairy Technology 1997, 50:99-106.
22. Guinee T.P., Mulholland E.O., Kelly J., O' Callaghan D.J. Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of Cheddar cheese. Journal Dairy Science 2007, 90:110-123.
23. Guven M., Yasar K., Karaca O.B., Hayaloglu A.A. The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture. International Journal of Dairy Technology 2005, 58:180-184.
24. Hayes G.M., Kelly A.L. High pressure homogenization of raw whole bovine milk: effects on fat globule size and other properties. Journal Dairy Research 2003, 70:297-305.
25. Ikonen T., Ruottinen O. Effect of milk coagulation properties of herd bulk milks on yield and composition of Emmental cheese. Agricultural Food Science 1999, 8:411-422.
26. Innocente N., Biasutti M., Venir E., Spaziani M., Marchesini G. Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes. Journal Dairy Science 2009, 92:1864-1875.
27. Janhoj T., Ipsen R. Effect of pre-heat treatment on the functionality of microparticulated whey protein in acid milk gels. Milchwissenschaft-Milk Science International 2006, 61:131-134.
28. Jooyandeh H. Effect of fermented whey protein concentrate on texture of Iranian white cheese. Journal Texture Studies 2009, 40:497-510.
29. Karaca O.B., Guven M., Yasar K., Kaya S. The functional, rheological and sensory characteristics of ice creams with various fat replacers. International Journal Dairy Technology 2009, 62:93-99.
30. Kavas G., Oysun G., Kinik O., Uysal H. Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese. Food Chemistry 2004, 88:381-388.
31. Koca N., Metin M. Textural, melting and sensory properties of low-fat fresh Kashar cheeses produced by using fat replacers. International Dairy Journal 2004, 14:365-373.
32. Lanciotti R., Vannini L., Patrignani F., Iucci L., Vallicelli M., Ndagijimana M., et al. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese. Journal Dairy Research 2006, 73:216-226.
33. Lim S.-Y., Swanson B.G., Ross C.F., Clark S. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of low-fat ice cream. Journal of Dairy Science 2007, 91:1308-1316.
34. Lindstrom, T. R., Mehring, A. D., & Hudson, H. M. (2005). Cream cheese made from whey protein polymer. Patent 10/748,626 (US 7250183 B2).
35. Lo C.G., Bastian E.D. Incorporation of native and denatured whey proteins into cheese curd for manufacture of reduced fat, Havarti-type cheese. Journal Dairy Science 1998, 81:16-24.
36. Lobato-Calleros C., Reyes-Hernández J., Beristain C.I., Hornelas-Uribe Y., Sánchez-García J.E., Vernon-Carter E.J. Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat. Food Research International 2007, 40:529-537.
37. Lobato-Calleros C., Robles-Martinez J.C., Caballero-Perez J.F., Aguirre-Mandujano E., Vernon-Carter E.J. Fat replacers in low-fat Mexican Manchego cheese. Journal of Texture Studies 2001, 32:1-14.
38. Lucey J.A. Cultured dairy products: an overview of their gelation and texture properties. International Journal Dairy Technology 2004, 57:77-84.
39. Madureira A.R., Pereira C.I., Gomes A.M.P., Pintado M.E., Malcata F.X. Bovine whey proteins - overview on their main biological properties. Food Research International 2007, 40:1197-1211.
40. Ma, Y., Lindstrom, T. R., Laye, I., Rodriguez, A. P., Schmidt, G. M., & Doyle, M. C. (2008). High moisture low-fat cream cheese with maintained product quality and method for making same. Patent 11/241,859 (US 7687095B2).
41. Ma, Y., Lindstrom, T. R., Rodriguez, A. P., & Mei, F. I. (2009). Increasing the firmness of process cheese by utilizing ingredient synergism. Patent 11/966,347 (US 20090169690A1) Kraft Foods Global Brands Llc, Illinois.
42. McMahon D., Alleyne C., Fife R., Obergt C. Use of fat replacers in low-fat Mozzarella cheese. Journal of Dairy Science 1996, 79:1911-1921.
43. Mollè D., Jean K., Guyomarc'h F. Chymosin sensitivity of heat-induced serum protein aggregated isolated from skim milk. International Dairy Journal 2006, 16:1435-1441.
44. Padiernos C.A., Lim S.-Y., Swanson B.G., Ross C.F., Clark S. High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties. Journal of Dairy Science 2008, 92:3049-3056.
45. Paquet D., Nejjar Y., Linden G. Study of hydrophobic protein fraction isolated from milk proteose-peptone. Journal of Dairy Science 1988, 71:1464-1471.
46. Payne F.A., Hincks C.L., Shearer S.A. Predicting optimal cutting time of coagulating milk using diffuse reflectance. Journal of Dairy Science 1993, 76:48-61.
47. Pretto D., De Marchi M., Penasa M., Cassandro M. Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions. Journal of Dairy Research 2013, 80:1-5.
48. Pretto D., Kaart T., Vallas M., Joudu I., Henno M., Ancilotto L., et al. Relationships between milk coagulation property traits analyzed with different methodologies. Journal of Dairy Science 2011, 94:4336-4346.
49. Romeih E.A., Michaelidou A., Biliaderis C.G., Zerfiridis G.K. Low-fat white brined cheese made from bovine milk and two commercial fat mimetics, physical and sensory attributes. International Dairy Journal 2002, 12:525-540.
50. Rudan M., Barbano D., Kindstedt P. Effect of fat replacer (Salatrima) on chemical composition, proteolysis, functionality, appearance, and yield of reduced fat Mozzarella cheese. Journal of Dairy Science 1998, 81:2077-2088.
51. Rynne N.M., Beresford T.P., Kelly A.L., Guinee T.P. Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese. International Dairy Journal 2004, 14:989-1001.
52. Sahan N., Yasar K., Hayaloglu A.A., Karaca O.B., Kaya A. Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. Journal of Dairy Research 2008, 75:1-7.
53. Sandoval-Castilla O., Lobato-Calleros C., Aguirre-Mandujano E., Vernon-Carter E.J. Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal 2004, 14:151-159.
54. Scher J., Hardy J. Study of the evolution of casein micelle size distribution after renneting by means of quasielastic light scattering. Australian Journal of Dairy Technology 1993, 48:62-65.
55. Schreiber R., Neuhauser S., Schindler S., Kessler H.G. Incorporation of whey protein aggregates in semi-hard cheese. Part 1. Optimizing processing parameters. Deutsche Milchwirtschaft 1998, 49:958-962.
56. Singer, N. S., Yamamoto, S., & Latella, J. (1990). Protein product base. Patent 06/606,959 (US 4734287 A).
57. Skeie S., Alseth G.M., Østlie H., Abrahamsen R.K., Johansen A.G., Øyaas J. Improvement of the quality of low-fat cheese using a two-step strategy. International Dairy Journal 2013, 33:153-162.
58. Spiegel T., Huss M. Whey protein aggregation under shear conditions -effects of pH-value and removal of calcium. International Journal of Food Science and Technology 2002, 37:559-568.
59. Sturaro A., Penasa M., Cassandro M., Varotto A., De Marchi M. Effect of microparticulated whey proteins on milk coagulation properties. Journal of Dairy Science 2014, 97:6729-6736.
60. Summer A., Malacarne M., Martuzzi F., Mariani P. Structural and functional characteristics of Modenese cow milk in Parmigiano-Reggiano cheese production. Annals of the Faculty of Medicine and Veterinary of the University of Parma 2002, 22:163-174.
61. Toffanin V., De Marchi M., Lopez-Villalobos N., Cassandro M. Effectiveness of mid-infrared spectroscopy for prediction of the contents of calcium and phosphorus, and titratable acidity of milk and their relationship with milk quality and coagulation properties. International Dairy Journal 2015, 41:68-73.
62. Torres I.C., Janhøj T., Mikkelsen B.Ø., Ipsen R. Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt. International Dairy Journal 2011, 21:645-655.
63. Walstra P., van Vliet T. The physical chemistry of curd making. Netherlands Milk and Dairy Journal 1986, 40:241-259.
64. Yilsay O.T., Yilmaz L., Bayizit A.A. The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream. European Food Research and Technology 2006, 222:171-175.
65. Zalazar C.A., Zalazar C.S., Bernal S., Bertola N., Bevilacque A., Zaritzky N. Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low-fat soft cheeses. International Dairy Journal 2002, 12:45-50.