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Digvijay, Kelly AL, Lamichhane P. Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37971852 DOI: 10.1080/10408398.2023.2277357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2023]
Abstract
Temperature-mediated preservation techniques offer a simple, scalable, effective, and fairly efficient method of long-term storage of food products. In order to ensure the uninterrupted availability of cheese across the globe, a critical understanding of its techno-functional properties as affected by freezing and frozen storage is essential. Detailed studies of temperature-mediated molecular dynamics are available for relatively simpler and homogeneous systems like pure water, proteins, and carbohydrates. However, for heterogeneous systems like cheese, inter-component interactions at sub-zero temperatures have not been extensively covered. Ice crystallization during freezing causes dehydration of caseins and the formation of concentration gradients within the cheese matrix, causing undesirable changes in texture-functional attributes, but findings vary due to experimental conditions. A suitable combination of sample size, freezing rate, aging, and tempering can extend the shelf life of high- and low-moisture Mozzarella cheese. However, limited studies on other cheeses suggest that effects and suitability differ by cheese type, in most cases adversely affecting texture and functional attributes. This review presents an overview of the understanding of the effects of refrigeration, freezing techniques, and frozen storage on structural components of cheese, most prominently Mozzarella cheese, and the corresponding impact on microstructure and functionality. Also included are the mechanism of ice formation and relevant mathematical models for estimation of the thermophysical properties of cheese to assist in designing optimized schemes for their frozen storage. The review also highlights the lack of unanimity in critical understanding concerning the effect of freezing on the long-term storage of Mozzarella cheese with respect to its functionality.
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Affiliation(s)
- Digvijay
- Department of Food Chemistry and Technology, Teagasc Food Research Center, Fermoy, Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Prabin Lamichhane
- Department of Food Chemistry and Technology, Teagasc Food Research Center, Fermoy, Cork, Ireland
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To CM, Mylle M, Rebry F, Bossier S, Van der Meeren P, Pel L. Using 1H and 23Na NMR relaxometry as a novel tool to monitor the moisture and salt distribution in commercial low-moisture part skim mozzarella. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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El-Metwally RI, El-Menawy RK, Ismail MM. Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:590-599. [PMID: 36712195 PMCID: PMC9873840 DOI: 10.1007/s13197-022-05643-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 10/27/2022] [Accepted: 11/21/2022] [Indexed: 12/12/2022]
Abstract
In this study, the denatured whey protein paste (DWPP) was used to improve the texture characterizations of Gouda cheese. Five treatments of cheese were manufactured by adding 0, 1, 2, 3 and 4% of DWPP to cheese curd. Fortification of Gouda cheese with DWPP increased values of moisture, salt in moisture, water-soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen whereas decreased values of density and free oil. The cheese contained DWPP was lighter and more yellowish compared to the control. The cheese samples contained 1 and 2% DWPP exhibited a significant increase in hardness, cohesiveness, springiness, gumminess and chewiness values while, the cheese samples that contained 3 and 4% DWPP exhibited a significant decrease. Adding DWPP to cheese lowered saturated fatty acids and raised unsaturated fatty acid (USFA) values which partially caused a lowering in cheese hardness at high levels of DWPP because of the low melting points of USFA. Based on these results, supplementation of Gouda cheese with 1 or 2% DWPP improved the texture properties.
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Affiliation(s)
- Raid Ibrahem El-Metwally
- Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
| | - Reham Kamal El-Menawy
- Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
| | - Magdy Mohamed Ismail
- Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
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4
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Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105320] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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5
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The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09606-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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AH J, Tagalpallewar GP. Functional properties of Mozzarella cheese for its end use application. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3766-3778. [PMID: 29085119 PMCID: PMC5643830 DOI: 10.1007/s13197-017-2886-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2017] [Accepted: 09/20/2017] [Indexed: 11/25/2022]
Abstract
Cheese is an extremely versatile food product that has a wide range of flavor, textures and end uses. The vast majority of cheese is eaten not by itself, but as part of another food. As an ingredient in foods, cheese is required to exhibit functional characteristics in the raw as well as cooked forms. Melting, stretching, free-oil formation, elasticity and browning are the functional properties considered to be significant for Mozzarella cheese. When a cheese is destined for its end use, some of its unique characteristics play a significant role in the products acceptability. For instance pH of cheese determines the cheese structure which in turn decides the cheese shredability and meltability properties. The residual galactose content in cheese mass determines the propensity of cheese to brown during baking. Development of 'tailor-made cheese' involves focusing on manipulation of such unique traits of cheese in order to obtain the desired characteristics for its end use application suiting the varied consumer's whims and wishes. This comprehensive review paper will provide an insight to the cheese maker regarding the factors determining the functional properties of cheese and also for the pizza manufacturers to decide which age of cheese to be used which will perform well in baking applications.
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Affiliation(s)
- Jana AH
- Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388 110 India
| | - Govind P. Tagalpallewar
- Department of Food Processing Technology, College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, Gujarat 388 110 India
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Bord C, Guerinon D, Lebecque A. Heated or raw Blue cheeses: what are the drivers influencing consumer preferences? Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13466] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Cécile Bord
- VetAgro Sup; 89 avenue de l'Europe Lempdes F-63370 France
- Université Clermont Auvergne; INRA, UMRF; Aurillac F-15000 France
| | | | - Annick Lebecque
- VetAgro Sup; 89 avenue de l'Europe Lempdes F-63370 France
- Université Clermont Auvergne; INRA, UMRF; Aurillac F-15000 France
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Fuentes L, Mateo J, Quinto EJ, Caro I. Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage. J Dairy Sci 2015; 98:2833-42. [PMID: 25726117 DOI: 10.3168/jds.2014-8152] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Accepted: 01/12/2015] [Indexed: 12/19/2022]
Abstract
Six batches of Oaxaca cheese (a Mexican pasta filata cheese) from 3 dairy plants were sampled and vacuum-packaged at 8°C up to 24d. Counts of principal microbial groups, pH, levels of sugars, organic acids, lipolytic and proteolytic indices, and texture, color, and meltability values of cheeses were studied at d 1, 8, 16 and 24 of storage. A descriptive sensory analysis of selected taste, odor, and texture characteristics was also carried out. The main changes in the cheeses during the storage were decreases in pH, hardness, elasticity, and whiteness, and an increase in meltability. Neither lipolytic nor proteolytic activities were evident during the storage of cheeses. Storage time resulted in a gradual quality loss of unmelted cheeses. This loss of quality might be related to the decrease of hardness and the appearance off-flavors.
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Affiliation(s)
- Lucía Fuentes
- Instituto Tecnológico Superior del Oriente del Estado de Hidalgo, Carretera Apan-Tepeapulco, Km 3.5, Colonia Las Peñitas, 43900, Apan, Mexico
| | - Javier Mateo
- Departamento de Higiene y Tecnología de los Alimentos, Campus Vegazana s/n, 24007, León, Spain.
| | - Emiliano J Quinto
- Departamento de Nutrición y Bromatología, Facultad de Medicina, Universidad de Valladolid, Avda. Ramón y Cajal 7, 47005, Valladolid, Spain
| | - Irma Caro
- Departamento de Higiene y Tecnología de los Alimentos, Campus Vegazana s/n, 24007, León, Spain; Departamento de Nutrición y Bromatología, Facultad de Medicina, Universidad de Valladolid, Avda. Ramón y Cajal 7, 47005, Valladolid, Spain
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Santillo A, Caroprese M, Ruggieri D, Marino R, Sevi A, Albenzio M. Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese. J Dairy Sci 2012; 95:4203-8. [PMID: 22818433 DOI: 10.3168/jds.2011-4777] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2011] [Accepted: 04/11/2012] [Indexed: 11/19/2022]
Abstract
Twelve Caciocavallo cheeses were collected from 6 factories (A, B, C, D, E, F) located in the Monti Dauni Meridionali area (Southern Italy) that adopted different protocols for cheese production. A total of 160 consumers were involved in the sensory evaluation of Caciocavallo cheese after 180 d of ripening. Cheese attributes were used to describe the flavor, texture, and appearance of cheeses. The highest scores for the shiny attribute were assigned to cheeses B, C, and E, whereas color intensity was the highest in cheeses B, D, and F. Strength, salty, and piquant attributes were higher in cheeses F and A because of the use of raw milk (F), rennet paste (A), and percentage of salt in the brine (A, F). Consumers perceived a more granular structure during the second half of chewing of Caciocavallo cheese F, as evidenced by the highest value for the grainy attribute. A positive correlation was found between overall flavor and odor intensity and water-soluble nitrogen, low molecular weight peptides, and free fatty acids and between piquant and butyric and caproic acids. A principal components analysis applied to the sensory attributes accounted for 65% of the total variance. The score plot showed that cheeses F and A were located in a well-defined zone of the plot, with cheeses in this zone displaying higher levels of strength, piquant, and salty attributes. The preference test assigned 40% of the preference to Caciocavallo cheese A, 38% to cheese F, 9% to cheese E, 8% to cheese D, and 7% to cheeses B and C. Sensory evaluation of Monti Dauni Meridionali Caciocavallo cheeses is a useful analysis to highlight the principal attributes able to influence consumers' liking that are related to biochemical features of the cheese.
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Affiliation(s)
- A Santillo
- Department of Production Sciences and Innovation in Mediterranean Agriculture and Food Systems, University of Foggia, Via Napoli, 25, 71100 Foggia, Italy
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Costabel L, Pauletti MS, Hynes E. Proteolysis in Mozzarella Cheeses Manufactured by Different Industrial Processes. J Dairy Sci 2007; 90:2103-12. [PMID: 17430907 DOI: 10.3168/jds.2006-795] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The objective of the present study was to investigate the influence of stretching temperature, fat content, and time of brining on proteolysis during ripening of Mozzarella cheeses. Seventeen cheese-making experiments (batches) were carried out on an industrial scale on successive days, following the standard procedure with some modifications. Fat content of cheese milk, temperature at the stretching step, and time of brining varied from one batch to another as required by the experimental design, outlined by a surface response model. Proteolysis was assessed during ripening of samples, which was prolonged for at least 3 mo, by means of electrophoresis, nitrogen fractions, and soluble peptide mapping. The amount of soluble nitrogen at pH 4.6 was not significantly different in cheeses obtained by diverse procedures, but it increased during ripening of all samples. This result was coincident with the breakdown of alpha(s1)- and beta-caseins evidenced by electrophoresis, which reached similar extents at late stages of ripening, regardless of the cheese-making process. Multivariate analysis on soluble peptide profiles obtained by liquid chromatography also detected sample grouping according to ripening time, but did not evidence any separation caused by the cheese-making technology. We concluded that the changes in the cheese-making process assayed in this work were insufficient to produce significant differences in proteolysis of the cheeses. Ripening time had more influence on proteolysis of Mozzarella cheeses than any other assayed variable.
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Affiliation(s)
- L Costabel
- Instituto Nacional de Tecnología Agropecuaria, Rafaela, Argentina
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