Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk

Innovative approaches for enzyme immobilization in milk processing: advancements and industrial applications

The dairy industry is progressively integrating advanced enzyme technologies to optimize processing efficiency and elevate product quality. Among these technologies, enzyme immobilization has emerged as a pivotal innovation, offering considerable benefits in terms of enzyme reusability, stability, and overall process sustainability. This review paper explores the latest improvements in enzyme immobilization techniques and their industrial applications within milk processing. It examines various immobilization strategies, including adsorption, affinity binding, ionic and covalent binding, entrapment, encapsulation, and cross-linking, highlighting their effectiveness in improving the performance of key enzymes such as lactases, lipases, proteases and transglutaminases. The paper also delves into the economic and ecological benefits of enzyme immobilization, emphasizing its role in reducing production costs and environmental impact while maintaining or enhancing the quality of dairy products. By analyzing current trends and technological developments, this review provides a comprehensive overview of how innovative enzyme immobilization approaches are transforming milk processing. It concludes with a discussion on future research directions and potential industrial applications, underscoring the importance of continued innovation in this field to meet the increasing demands of the global dairy market.

Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese

This study aimed to assess the effect of salting and ripening conditions on the features of sheep milk, reduced-fat, semi-hard cheese. Eight groups of cheese, with an average fat content of ≅10.5%, moisture on non-fat substances (MNFS) ≅ 56%, a protein-to-fat ratio of 2.9 and pH 5.1, were manufactured and analyzed throughout ripening. The experimental factors were the salting method (brine- or dry-salting), the salt content (control- and reduced-salt) and the ripening temperature sequence (11 or 18 °C at the 3rd and 4th week). Brine-salted cheese exhibited significantly more adequate (p < 0.05) textural and organoleptic characteristics compared to its dry-salted counterpart, i.e., lower hardness, gumminess and adhesiveness, with higher lightness and flavor scores. The mean salt reduction from 2.1 to 1.6% exhibited significant effects (p < 0.05), i.e., increased moisture and MNFS, decreased hardness, gumminess, chewiness and adhesiveness, and increased lightness and meltability of cheese without affecting the microbiological stability or impairing the organoleptic parameters. Ripening at 18 °C at weeks 3-4 significantly increased (p < 0.05) proteolysis and concentrations of lactic and citric acid without affecting meltability, textural or organoleptic features. In conclusion, brine-salting, salt reduction by 20% and the elevation of temperature at a particular ripening period improved the characteristics of this type of reduced-fat sheep milk cheese.

Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat's Milk

Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application. Therefore, this study aimed to evaluate the potential use of 0, 5, 10, 15, and 20 mg Ca 100 g-1 of milk in the form of calcium gluconate, lactate, and carbonate as alternatives to calcium chloride in manufacturing fresh acid rennet cheese from high-pasteurized (90 °C, 15 s) goat's milk. The pH value of the cheese was reduced most strongly by the addition of increasing doses of calcium lactate (r = -0.9521). Each cheese sample showed increased fat content with the addition of calcium. Only calcium chloride did not reduce protein retention from goat's milk to cheese. The addition of 20 mg Ca 100 g-1 of milk in the form of gluconate increased cheese yield by 4.04%, and lactate reduced cheese yield by 2.3%. Adding each calcium compound to goat's milk significantly increased Ca and P levels in the cheese (p ≤ 0.05). The highest Ca levels were found in cheese with the addition of 20 mg Ca 100 g-1 of milk in the form of lactate. In all groups, similar contents of Mn, Mo, and Se were found. Calcium addition significantly affected cheese hardness, while higher calcium concentrations increased hardness. Carbonate caused the greatest increase in the cohesiveness of cheese. The addition of calcium compounds increased the adhesiveness and springiness of cheese compared to controls. The cheese with calcium chloride had the highest overall acceptability compared to the other cheese samples. The addition of calcium carbonate resulted in a lower score for appearance and consistency, and influenced a slightly perceptible graininess, sandiness, and stickiness in its consistency, as well as provided a slightly perceptible chalky taste.

Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment

Dense-phase carbon dioxide (DPCD), a novel non-thermal processing technology, has attracted extensive attention due to its excellent performance in food sterilization and enzyme inactivation without quality deterioration. In this work, we aimed to extend the shelf life of quark cheese with DPCD and explore the effect of DPCD treatment as well as storage time on the quality of quark cheese. The sterilization parameters were optimized by means of orthogonal experiments, and the physiochemical, rheological, microstructural and volatile properties of cheese were investigated. The optimal DPCD treatment (20 MPa, 45 min, 55 °C) successfully extended the shelf life of quark cheese due to its inhibition effect on yeast and was able to slow down the proteolysis and alterations in pH and color of cheese. Cheese processed using DPCD after 14-day storage even displayed similar rheological properties to the control at day 0, from which bound water significantly migrated during storage. Moreover, DPCD contributed to the retention of the volatile profile of cheese during storage. This study demonstrated that DPCD is a promising pasteurization technology for quark cheese to improve its quality stability during storage.

Arbutus unedo leaf extracts as potential dairy preservatives: case study on quark cheese

The plant kingdom is an endless source of molecules that can be applied in almost all realms of society. The food industry has profited from the use of plants and their derived materials for many decades. Recently, the food industry has been looking into plants to find different ways of either preserving, coloring or sweetening foods. In this work, leaf extracts of Arbutus unedo L. obtained by dynamic maceration and ultrasound assisted extraction with prior optimization of their extraction conditions through the response-surface methodology, were incorporated in quark cheese as natural preservatives and analyzed over 8 days of shelf-life. Both extracts showed antioxidant activity with no toxicity towards primary cell lines at the maximum tested concentration, as well as antibacterial activity, especially against Gram-positive strains. After their incorporation in quark cheese, no significant changes were observed in the nutritional profile and physical traits of the quark cheeses, while the microbial load was highly reduced in the cheese, especially using the extracts obtained from dynamic maceration. Thus, leaf extracts of A. unedo can be promising candidates for use in the food industry as natural preservatives.

Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

Simple Summary

Feedlotting lactating goats is a strategy to improve their productivity and the quality of their milk and dairy products. However, feedlotting is associated with increases in production costs, due mainly to the concentrate component of the diet. The use of agro-industrial byproducts allows the reduction of feed costs by replacing costly ingredients, as the former are more easily accessible. We tested the dietary inclusion of palm kernel cake (PKC), a byproduct of the biofuel industry, at the levels of 0, 80, 160 and 240 g kg⁻¹, to evaluate its impact on the qualitative aspects of milk and cheese. The inclusion of up to 80 g kg⁻¹ PKC is recommended for the diet of goats whose milk will be used in the production of Minas Frescal cheese.

Abstract

We investigated the effect of including palm kernel cake (PKC) at the levels of 0, 80, 160 and 240 g kg⁻¹ in the diet of lactating goats on the quality and sensory parameters of Minas Frescal cheese. Twelve goats were used in a triple 4 × 4 Latin square design. The dietary addition of PKC was associated with a reduction in moisture (p = 0.004), which compromised the cheese yield (p = 0.030). The ether extract content showed a quadratic response. There was a decrease in caproic (p = 0.014), caprylic (p = 0.011), capric (p = 0.003) and palmitic (p = 0.049) acids and an increase in lauric (p = 0.012) and myristic (p = 0.02) acids. Monounsaturated fatty acids increased (p = 0.008), whereas the ratio of polyunsaturated to saturated fatty acids (p = 0.022) and thrombogenicity index (p = 0.023) decreased. Principal component analysis indicated that control treatment and the treatment with 80 g kg⁻¹ PKC were the most acceptable to the cheese tasters. The use of palm kernel cake is a good alternative for lactating goats when added to the diet at levels up to 80 g kg⁻¹.