Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese

Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production

Sweet buttermilk, a by-product of butter production, remains highly underutilized despite containing some relevant components (i.e., phospholipids) that may have a high biological value and may exert some positive technological functions. The aim of this study was to investigate the possibility of using ultrafiltered (UF) sweet buttermilk at different volume reduction ratios (3 and 5) to replace emulsifiers and/or stabilizers in the production of a novel clean-label ice cream formulation made with sweet buttermilk-based mixtures. The functional, thermo-rheological, and sensory profile of four types of ice creams was investigated. Increasing the degree of sweet buttermilk concentration positively influenced the overrun values and at the same time improved the ice cream's resistance to melting. Also, the thermo-rheological profile during melting was influenced by the presence of UF buttermilk. These differences in techno-functional properties were probably partly caused by the different total phospholipids content caused by UF buttermilk. Some sensory properties (i.e., structure, consistency) were positively related to the utilization of UF buttermilk, while aroma and taste were negatively influenced. This study demonstrated that UF buttermilk can be used as an additive replacer in ice cream production because it enhances the structural and rheological properties of the final product.

Evaluation of the Characteristics of Sheep's and Goat's Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. Concentrated liquid SCW samples with inulin added as a prebiotic were fermented with yoghurt, kefir and probiotic commercial cultures before being frozen in a horizontal frozen yoghurt freezer. The physicochemical, microbiological and sensory properties of the products were evaluated over 120 days of frozen storage. The products presented significant differences regarding these properties, specifically the higher total solids and protein contents of sheep's ice creams, which were higher compared to their goat ice cream counterparts. Sheep's ice creams also presented higher hardness and complex viscosity, which increased with storage. These ice creams also presented higher overrun and lower meltdown rates. The color parameters of the ice creams showed significant differences between formulations resulting from storage time. In all cases, Lactobacilli sp. cell counts were higher than log 6 CFU/g at the first week of storage. In the case of sheep's ice creams these values were maintained or increased until the 30th day, but decreased until the 60th day. Lactococci sp. counts surpassed log 7 CFU/g in all products, and these values were maintained until the end of storage, except in the case of G-Yoghurt and G-Kefir. Concerning the products containing probiotics, the sum of Lactococci sp. and Lactobacilli sp. counts was of the order log 8-9 CFU/g until the 60th day of storage, indicating that the probiotic characteristics of ice creams were maintained for at least 2 months. All products were well accepted by the consumer panel. Sheep's SCW ice creams were better rated regarding aroma, taste and texture. However, only the ranking test was able to differentiate preferences among formulations.

Fat replacers in baked products: their impact on rheological properties and final product quality

Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart product-specific quality characteristics through their functionalities. Even though, fat is crucial for baked product quality, strategies have been developed to replace fat in their formulas as high fat intake is associated with chronic diseases such as obesity, diabetes, and cardiovascular heart diseases. Besides, the solid bakery fats contain trans- and saturated fats, and their consumption has been shown to increase total and low-density lipoprotein cholesterol levels and to constitute a risk factor for cardiovascular diseases when consumed at elevated levels. Therefore, the aim of this review was to provide a detailed summary of the functionality of lipids/fats (endogenous lipids, surfactants, shortening) in different baked products, the rheological behavior of bakery fats and their contribution to baked product quality, the impact of different types of fat replacers (carbohydrate-, protein-, lipid-based) on dough/batter rheology, and on the quality characteristics of the resulting reduced-fat baked products.

The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage

The dairy industry releases huge amounts of by-products. One of them is buttermilk, obtained during butter production. This by-product is characterized by high nutritional and technological value and is finding more and more applications in food production. This study aimed to produce and analyze the characteristics of quark cheese obtained entirely from buttermilk during 3-week refrigerated (4 ± 1 °C) storage. Four kinds of sour buttermilk were used: two from industrial butter production, and another two from butter production at laboratory scale. Laboratory buttermilk differs in the kind of starter culture used in the production. The evaluation of cheese quality properties included physicochemical analyses, texture measurement, and sensory assessment. The results showed that the kind of buttermilk used in production influences the acidity, total solids, textural characteristics, and fat content of the obtained quark cheeses. All obtained cheeses had very high sensory quality throughout the storage period. The study indicates that buttermilk may be successfully used as a substitution for milk in quark cheese production.

Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue-A Review

The issue of the adverse effects of trans-fatty acids has become more transparent in recent years due to researched evidence of their link with coronary diseases, obesity or type 2 diabetes. Apart from conventional techniques for lipid structuring, novel nonconventional approaches for the same matter, such as enzymatic interesterification, genetic modification, oleogelation or using components from nonlipid origins such as fat replacers have been proposed, leading to a product with a healthier nutritional profile (low in saturated fats, zero trans fats and high in polyunsaturated fats). However, replacing conventional fat with a structured lipid or with a fat mimetic can alternate some of the technological operations or the food quality impeding consumers' acceptance. In this review, we summarize the research of the different existing methods (including conventional and nonconventional) for tailoring lipids in order to give a concise and critical overview in the field. Specifically, raw materials, methods for their production and the potential of food application, together with the properties of new product formulations, have been discussed. Future perspectives, such as the possibility of bioengineering approaches and the valorization of industrial side streams in the framework of Green Production and Circular Economy in the production of tailored lipids, have been highlighted. Additionally, a schematic diagram classifying conventional and nonconventional techniques is proposed based on the processing steps included in tailored lipid production as a convenient and straightforward tool for research and industry searching for healthy, sustainable and zero trans edible lipid system alternatives.

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.

The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 was carried out by adding skimmed milk powder (SMP) to cheese milk and by skimming part of the milk fat. Results showed that losses of fat by whey were significantly (p < 0.05) lower after Lički škripavac cheese produced from standardized milk by skimming part of the milk fat. Standardization of cheese milk by addition of SMP caused higher losses of protein (p < 0.05) and total solids (p < 0.0001) by whey. Both methods of cheese milk standardization caused a significant (p < 0.01) decrease in milk fat and fat in dry matter content in cheese. In contrast, standardization of cheese milk caused a significant (p < 0.01) increase in protein content in cheese milk. Moisture in non-fat substance (MNFS) significantly (p < 0.05) decreased. Optimization of the casein/fat ratio did not cause a significant increase in fat recovery, but protein recovery significantly increased (p < 0.01). Addition of SMP to cheese milk significantly (p < 0.01) increased actual and adjusted cheese yield. The addition of SMP led to a noticeably higher (p = 0.10) sensory score of Lički škripavac cheese.

Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity

To evaluate the contributions of 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, and benzaldehyde in cheddar cheese models, the threshold values, optimal concentration ranges, and perceptual actions of these compounds were determined at various concentrations. The thresholds for 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, and benzaldehyde in the cheese matrix were 150.31, 175.39, 150.66, and 500.21 μg/kg, respectively, which were significantly higher than the corresponding values in water. The optimal concentration ranges of these aldehydes were determined as 150–300, 175–325, 150–350, and 500–1500 μg/kg, respectively. Based on the results of the threshold method and Feller’s model, five binary mixtures were found to have synergistic effects, and only the pair of 2-methylpropanal and benzaldehyde was determined to have a masking effect. In addition, the synergistic olfactory effects between the four ternary mixtures and the quaternary mixture of these aldehydes were also assesSsed using Feller’s model. In a σ-τ plot analysis, synergism was usually observed when these odor pairs were at their threshold levels. In summary, the results suggested that perceptual interactions among these aldehydes exist in a cheese model variably with different concentrations and threshold ratios. This study will be helpful to a further understanding of the nutty aroma and improving the aroma quality of cheddar cheese.