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Krebs L, Pouliot Y, Doyen A, Venema K, Brisson G. Effect of reverse osmosis and ultra-high-pressure homogenization on the composition and microstructure of sweet buttermilk. J Dairy Sci 2023; 106:1596-1610. [PMID: 36586799 DOI: 10.3168/jds.2022-22483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 09/21/2022] [Indexed: 12/31/2022]
Abstract
Buttermilk (BM), the by-product of butter making, is similar to skim milk (SM) composition. However, it is currently undervalued in dairy processing because it is responsible for texture defects (e.g., crumbliness, decreased firmness) in cheese and yogurt. One possible way of improving the incorporation of BM into dairy products is by the use of technological pretreatments such as membrane filtration and homogenization. The study aimed at characterizing the effect of preconcentration by reverse osmosis (RO) and single-pass ultra-high-pressure homogenization (UHPH) on the composition and microstructure of sweet BM to modify its techno-functional properties (e.g., protein gel formation, syneresis, firmness). The BM and RO BM were treated at 0, 15, 150, and 300 MPa. Pressure-treated and control BM and RO BM were ultracentrifuged to fractionate them into the following 3 fractions: a supernatant soluble fraction (top layer), a colloidal fraction consisting of a cloudy layer (middle layer), and a high-density pellet (bottom layer). Compositional changes in the soluble fraction [lipid, phospholipid (PL), protein, and salt], as well as its protein profile by PAGE analysis, were determined. Modifications in particle size distribution upon UHPH were monitored by laser diffraction in the presence and absence of sodium citrate to dissociate the casein (CN) micelles. Microstructural changes in pressure-treated and non-pressure-treated BM and RO BM particles were monitored by confocal laser scanning microscopy. Particle size analysis showed that UHPH treatment significantly decreased the size of the milk fat globule membrane fragments in BM and RO BM. Also, pressure treatment at 300 MPa led to a significant increase in the recovery of total lipids, CN, calcium, and phosphate in the BM soluble fraction (top layer) following ultracentrifugation. However, PL were primarily concentrated in the pellet cloud (middle layer), located above the pellet in BM concentrated by RO. In contrast, PL were evenly distributed between soluble and colloidal phases of BM. This study provides insight into the modifications of sweet BM constituents induced by RO and UHPH from a compositional and structural perspective.
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Affiliation(s)
- L Krebs
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada
| | - Y Pouliot
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada
| | - A Doyen
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada
| | - K Venema
- Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University-Venlo, 5928 SZ, the Netherlands
| | - G Brisson
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada.
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2
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Natrella G, Gambacorta G, Faccia M. An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2022.105499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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3
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Khanna S, Gebhardt R. Influence of lactose on the rheological properties of reconstituted casein micelles concentrates. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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5
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Ibáñez RA, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA. Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese. J Dairy Sci 2021; 104:8467-8478. [PMID: 34001358 DOI: 10.3168/jds.2020-19343] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Accepted: 03/30/2021] [Indexed: 11/19/2022]
Abstract
The pH of cheese is determined by the amount of lactose fermented and the buffering capacity of the cheese. The buffering capacity of cheese is largely determined by the protein contents of milk and cheese and the amount of insoluble calcium phosphate in the curd, which is related to the rate of acidification. The objective of this study was to standardize both the lactose and casein contents of milk to better control final pH and prevent the development of excessive acidity in Cheddar cheese. This approach involved the use of low-concentration factor ultrafiltration of milk to increase the casein content (∼5%), followed by the addition of water, ultrafiltration permeate, or both to the retentate to adjust the lactose content. We evaluated milks with 4 different lactose-to-casein ratios (L:CN): 1.8 (control milk), 1.4, 1.1, and 0.9. All cheesemilks had similar total casein (2.3%) and fat (3.4%) contents. These milks were used to make milled-curd Cheddar cheese, and we evaluated cheese composition, texture, functionality, and sensory properties over 9 mo of ripening. Cheeses made from milks with varying levels of L:CN had similar moisture, protein, fat, and salt contents, due to slight modifications during manufacture (i.e., cutting the gel at a smaller size than control) as well as control of acid development at critical steps (i.e., cutting the gel, whey drainage, salting). As expected, decreasing the L:CN led to cheeses with lower lactic acid, residual lactose, and insoluble Ca contents, as well as a substantial pH increase during cheese ripening in cheeses. The L:CN ratio had no significant effect on the levels of primary and secondary proteolysis. Texture profile analysis showed no significant differences in hardness values during ripening. Maximum loss tangent, an index of cheese meltability, was lower until 45 d for the L:CN 1.4 and 0.9 treatments, but after 45 d, all reduced L:CN cheeses had higher maximum loss tangent values than the control cheese (L:CN 1.8). Sensory analyses showed that cheeses made from milks with reduced L:CN contents had lower acidity, sourness, sulfury notes, and chewdown cohesiveness. Standardization of milk to a specific L:CN ratio, while maintaining a constant casein level in the milk, would allow Cheddar cheese manufacturers to have tighter control of pH and acidity.
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Affiliation(s)
- Rodrigo A Ibáñez
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706.
| | | | - John J Jaeggi
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
| | - Mark E Johnson
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706
| | - Paul L H McSweeney
- School of Food and Nutritional Sciences, University College Cork, T12 Y337, Ireland
| | - John A Lucey
- Center for Dairy Research, University of Wisconsin-Madison, Madison 53706; Department of Food Science, University of Wisconsin-Madison, Madison 53706
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6
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Portnoy M, Barbano DM. Lactose: Use, measurement, and expression of results. J Dairy Sci 2021; 104:8314-8325. [PMID: 33814136 DOI: 10.3168/jds.2020-18706] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Accepted: 02/06/2021] [Indexed: 11/19/2022]
Abstract
Lactose has different uses in the dairy, food, and pharmaceutical industries. Being aware of the different forms of lactose and their concentrations can be very helpful in managing dairy product quality, properties, and manufacturing efficiency. Correct measurement and reporting of lactose concentration in milk and other dairy products will be of increased importance in the future as more value-added uses of lactose are developed and as milk lactose data are used in farm management decision making. Lactose should be reported as anhydrous lactose because lactose data will be used to make increasingly important decisions in dairy processing, dairy product labeling, and milk production in the future. Lactose also plays an important role in milk synthesis within a cow. Milk production factors and dairy cattle breed selection influence the amount of high value fat and protein produced per unit of lactose. If the off-farm value of lactose remains low, more attention may be focused on using ultrafiltration to process milk and leave 50 to 60% of the lactose and water from milk at the farm to recover the energy value of the lactose as feed and reduce the hauling cost of the high value components of milk to a dairy product manufacturing factory. Many methods exist to determine lactose concentration, but the most important methods are enzymatic assays, HPLC, and mid-infrared analysis. New, value-added uses for lactose need to be developed. Consistent and accurate methods of lactose measurement and consistent expression of lactose results will support this development process. Starting in January 2017, the USDA Federal Milk Market Laboratories began reporting lactose content of milk as anhydrous lactose and discontinued the reporting of lactose by difference.
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Affiliation(s)
- Matilde Portnoy
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - David M Barbano
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
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7
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Chen Y, MacNaughtan W, Jones P, Yang Q, Williams H, Foster T. Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110306] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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Muthukumar J, Selvasekaran P, Lokanadham M, Chidambaram R. Food and food products associated with food allergy and food intolerance – An overview. Food Res Int 2020; 138:109780. [DOI: 10.1016/j.foodres.2020.109780] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 10/01/2020] [Accepted: 10/04/2020] [Indexed: 02/07/2023]
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Vénica CI, Wolf VI, Bergamini CV, Perotti MC. Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese. Food Res Int 2020; 137:109654. [PMID: 33233233 DOI: 10.1016/j.foodres.2020.109654] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 08/12/2020] [Accepted: 08/29/2020] [Indexed: 11/27/2022]
Abstract
Galactooligosaccharides (GOS) are non-digestible oligosaccharides with recognized prebiotic role. The present study aims to evaluate a β-galactosidase from K. lactis during soft cheese making and to analyse the impact on carbohydrates metabolism, proteolysis, and volatile compounds production, physicochemical and microbiological characteristics of the product. The enzyme was added to cheese milk (fluid milk plus whey powder) before (40 min.) or simultaneously of the starter addition (Ep and E treatments, respectively); cheese without enzyme addition was also made (C treatment). Also, we characterized fresh and soft commercial cheeses from the point of view of carbohydrate fraction, highlighting GOS, and organic acid profiles. The inclusion of the enzyme in soft cheese making produced a delay in reaching the target pH (~5.2). Carbohydrate fermentation profiles differed among treatments during cheese making and ripening. GOS were only detected in Ep and E cheeses (0.88 and 0.51 g/100 g, respectively). Lactose content was lower, and glucose and galactose levels were higher in E and Ep than C. No differences in physicochemical and microbial composition and organic acids profiles among samples were observed. Bioformation of volatile compounds belonging to the chemical families of aldehydes, ketones, alcohols, esters and acids, was not substantially affected by the modification in the carbohydrate profile. GOS were not detected in any of the commercial cheeses; great variations in the carbohydrate contents and organic acids were found. The results obtained demonstrate the feasibility of obtaining cheeses with GOS. Although the GOS values achieved are not adequate enough for the desired effect, the proposed technological approach turned out to be satisfying and original. Cheeses with prebiotic fiber are not still widespread in the market.
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Affiliation(s)
- Claudia I Vénica
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
| | - Verónica I Wolf
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - Carina V Bergamini
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
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10
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Xia X, Tobin JT, Sharma P, Fenelon M, McSweeney PL, Sheehan JJ. Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104796] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Król J, Wawryniuk A, Brodziak A, Barłowska J, Kuczyńska B. The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog). Animals (Basel) 2020; 10:ani10101800. [PMID: 33023059 PMCID: PMC7599552 DOI: 10.3390/ani10101800] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/24/2020] [Accepted: 09/30/2020] [Indexed: 12/22/2022] Open
Abstract
Simple Summary Depending on the region, specific methods of cheese production are used. Acid coagulation is applied in the production of the traditional acid curd cheese highly valued in Poland, called ‘tvarog’. It is important to maintain the traditional nature of production that guarantees cheese with a high nutritional value and health-promoting properties. By conducting an analysis of tvarog, taking into account the quality of the raw milk and the type of starter cultures used, we found that the content of fat-soluble vitamins (A, D3, and E) mainly depended on the quality of the raw milk from which it was produced. A higher content of fat-soluble vitamins was found in milk obtained from Simmental cows kept in a traditional system in the spring/summer season and in the tvarog produced from it. Vitamin retention rates from raw milk to cheese were above 90%. In contrast, we noticed that the mineral composition of the cheese was not linked to the quality of the milk used. More Ca and Mg were lost with the whey, as indicated by the very low retention rates of these minerals from milk to tvarog (below 20%). Abstract The study was conducted to determine the content and retention of selected fat-soluble vitamins and minerals in curd cheese–tvarog made by a traditional method, taking into account the effect of the quality of the raw milk and the type of starter cultures used. The raw milk used to make the tvarog was obtained in various conditions, i.e., with and without the use of pasture forage (in a traditional and an intensive system), in two production seasons (spring/summer and autumn/winter), from two breeds raised in Poland (the Black-and-White variety of Polish Holstein-Friesian and Simmental). Two variants of starter cultures were used to make tvarog: Freeze-dried DVS starters (Flora Danica) and pure cultures of mesophilic lactic acid bacteria. The acidity and content of protein, fat, selected fat-soluble vitamins (A, D3, and E), and selected macro-elements (Ca and Mg) were determined in samples of bulk milk and cheese. Retention rates of individual nutrients from the milk to the cheese were calculated. A higher content of fat-soluble vitamins was found in milk obtained from Simmental cows kept in a traditional system in the spring/summer season, as well as in the tvarog produced from it. Vitamin retention rates from the raw material to the tvarog were above 90%. The mineral composition of the cheese was not associated with the quality of the milk used. Very low retention rates from milk to cheese were obtained for Ca and Mg (below 20%). Higher retention rates were obtained in the spring/summer season when culture variant 1 was used. However, the starter culture was not found to significantly influence the concentration or retention of vitamins in the experimental cheese.
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Affiliation(s)
- Jolanta Król
- Institute of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (J.K.); (A.W.); (J.B.)
| | - Agnieszka Wawryniuk
- Institute of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (J.K.); (A.W.); (J.B.)
| | - Aneta Brodziak
- Institute of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (J.K.); (A.W.); (J.B.)
- Correspondence: ; Tel.: +48-814-456-836
| | - Joanna Barłowska
- Institute of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; (J.K.); (A.W.); (J.B.)
| | - Beata Kuczyńska
- Institute of Animal Sciences, Warsaw University of Life Sciences–SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland;
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12
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Ibáñez RA, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA. Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques. J Dairy Sci 2019; 103:1175-1192. [PMID: 31864749 DOI: 10.3168/jds.2019-17292] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Accepted: 10/20/2019] [Indexed: 11/19/2022]
Abstract
Control of acidity is critical for cheese quality, as high acidity can be associated with poor flavor and textural attributes. We investigated an alternative method to control cheese acidity, specifically in low-fat (LF) and reduced-fat (RF) milled curd, direct-salted Gouda cheese, which involved altering the initial lactose content of cheesemilk. In traditional Gouda cheese manufacture, a critical technique to control acidity is whey dilution (WD); that is, partial removal of whey and its replacement with water. Direct standardization of the lactose content of milk during the ultrafiltration process could be a simpler and more effective technique to control cheese acidity. This study compared the effect of traditional WD at 2 different levels, 15 and 30% (WD15 and WD30), with the alternative approach of adjustment of the lactose content of milk using low-concentration-factor ultrafiltration (LCF-UF). The composition, texture, functionality, and sensory properties of these LF and RF Gouda cheeses were evaluated. A milled curd, direct-salted cheese manufacturing protocol was used. Milks used for cheesemaking had a lactose-to-casein (L:CN) ratio of approximately 1.8, which is the typical ratio found in milk, whereas milks prepared with lactose standardization (LS) were made from UF concentrated milks with water added during filtration to achieve a L:CN ratio of approximately 1.1. Cheeses made with LS exhibited lower lactose and lactic acid contents than WD30 and WD15, leading to significantly higher pH values in the cheese. Dynamic small-amplitude oscillatory rheology indicated that use of LS led to cheeses with a lower crossover temperature (melting point) than the cheeses made with WD. Cheeses made with LS had lower insoluble Ca contents, likely caused by the addition of water required to achieve the lower L:CN ratio in these milks. Sensory analysis also indicated that LS cheeses had lower acidity and softer texture. These results suggest that standardization of the L:CN ratio of milk could be a useful alternative to WD (or a curd rinse step) to reduce acidity in cheeses. In addition, LS could be used to help soften texture and increase meltability, if desired in lower-fat cheese types.
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Affiliation(s)
- R A Ibáñez
- School of Food and Nutritional Sciences, University College Cork, T12 Y337, Ireland; Center for Dairy Research, University of Wisconsin-Madison, 53706
| | | | - J J Jaeggi
- Center for Dairy Research, University of Wisconsin-Madison, 53706
| | - M E Johnson
- Center for Dairy Research, University of Wisconsin-Madison, 53706
| | - P L H McSweeney
- School of Food and Nutritional Sciences, University College Cork, T12 Y337, Ireland
| | - J A Lucey
- Center for Dairy Research, University of Wisconsin-Madison, 53706
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13
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Lauzin A, Pouliot Y, Britten M. Understanding the differences in cheese-making properties between reverse osmosis and ultrafiltration concentrates. J Dairy Sci 2019; 103:201-209. [PMID: 31677839 DOI: 10.3168/jds.2019-16542] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 09/08/2019] [Indexed: 11/19/2022]
Abstract
Concentrating milk by reverse osmosis (RO) has the potential to increase cheese yield but is known to impair cheese-making properties. The main compositional differences between ultrafiltration (UF) and RO concentrates are the high lactose and mineral contents of the latter. The objective of this work was to determine the distinct effects of high lactose and high minerals on the cheese-making properties of RO concentrate, by supplementing UF concentrate with lactose. The soluble colloidal equilibria of concentrates were studied as well as several other properties: rennet gelation behavior, cheese mass balance, composition, and microstructure. Rennet coagulation time was longer and gel firming rate was lower for RO concentrate than for UF concentrate. Lactose was mainly responsible for these differences. Lactose in RO concentrate was also responsible for the 7% increase of moisture-adjusted cheese yield, relative to UF concentrate. Compared with cheese made from UF concentrate, cheese made from RO concentrate showed higher moisture content, which could not be attributed to lactose but to the high mineral concentration. This study showed the potential of using RO instead of UF concentrate to maximize cheese yield. The approach is, however, limited to applications where post-acidification can be controlled, and will require appropriate strategies to reduce the negative effects of high mineral content in RO concentrate.
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Affiliation(s)
- A Lauzin
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada, G1V 0A6
| | - Y Pouliot
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada, G1V 0A6.
| | - M Britten
- Saint-Hyacinthe Food Research Center (SHFRC), Agriculture and Agri-Food Canada, J2S 8E3
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14
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Gulati A, Galvin N, Hennessy D, McAuliffe S, O'Donovan M, McManus JJ, Fenelon MA, Guinee TP. Grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on low-moisture part-skim Mozzarella cheese yield and quality characteristics in mid and late lactation. J Dairy Sci 2018; 101:8737-8756. [DOI: 10.3168/jds.2018-14566] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Accepted: 06/25/2018] [Indexed: 12/17/2022]
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15
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Johnson ME. A 100-Year Review: Cheese production and quality. J Dairy Sci 2018; 100:9952-9965. [PMID: 29153182 DOI: 10.3168/jds.2017-12979] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Accepted: 07/29/2017] [Indexed: 11/19/2022]
Abstract
In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up with the demand for cheese, and the development of the factory system was necessary. Cheese quality suffered because of poor-quality milk, but 3 major innovations changed that: refrigeration, commercial starters, and the use of pasteurized milk for cheese making. Although by all accounts cold storage improved cheese quality, it was the improvement of milk quality, pasteurization of milk, and the use of reliable cultures for fermentation that had the biggest effect. Together with use of purified commercial cultures, pasteurization enabled cheese production to be conducted on a fixed time schedule. Fundamental research on the genetics of starter bacteria greatly increased the reliability of fermentation, which in turn made automation feasible. Demand for functionality, machinability, application in baking, and more emphasis on nutritional aspects (low fat and low sodium) of cheese took us back to the fundamental principles of cheese making and resulted in renewed vigor for scientific investigations into the chemical, microbiological, and enzymatic changes that occur during cheese making and ripening. As milk production increased, cheese factories needed to become more efficient. Membrane concentration and separation of milk offered a solution and greatly enhanced plant capacity. Full implementation of membrane processing and use of its full potential have yet to be achieved. Implementation of new technologies, the science of cheese making, and the development of further advances will require highly trained personnel at both the academic and industrial levels. This will be a great challenge to address and overcome.
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Affiliation(s)
- M E Johnson
- Wisconsin Center for Dairy Research, University of Wisconsin, Madison 53706.
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16
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Lamichhane P, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese. J Dairy Sci 2018; 101:5724-5737. [DOI: 10.3168/jds.2017-14178] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 02/27/2018] [Indexed: 11/19/2022]
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17
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Panthi RR, Kelly AL, Hennessy D, McAuliffe S, Mateo M, O'Donnell C, O'Callaghan DJ, Sheehan JJ. Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12489] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ram R Panthi
- School of Food and Nutritional Sciences; University College Cork; Ireland
- Teagasc Food Research Centre; Moorepark, Fermoy, Co.; Cork Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences; University College Cork; Ireland
| | - Deirdre Hennessy
- Teagasc Animal and Grassland Research and Innovation Centre; Moorepark, Fermoy, Co.; Cork Ireland
| | - Stephen McAuliffe
- Teagasc Animal and Grassland Research and Innovation Centre; Moorepark, Fermoy, Co.; Cork Ireland
- School of Biological Sciences; Queen's University; Belfast BT7 1NN UK
| | - Maria Mateo
- UCD Schools of Biosystems and Food Engineering; Dublin Ireland
| | - Colm O'Donnell
- UCD Schools of Biosystems and Food Engineering; Dublin Ireland
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18
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Sales D, Rangel A, Urbano S, Freitas AR, Tonhati H, Novaes L, Pereira M, Borba L. Relationship between mozzarella yield and milk composition, processing factors, and recovery of whey constituents. J Dairy Sci 2017; 100:4308-4321. [DOI: 10.3168/jds.2016-12392] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2016] [Accepted: 01/30/2017] [Indexed: 11/19/2022]
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