TY - JOUR
T1 - Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses
AU - Juan Godoy, Bibiana
AU - Trujillo Mesa, Antonio Jose
AU - Zamora Viladomiu, Anna
AU - Mayta-Hancco, Jhony
PY - 2019/8/1
Y1 - 2019/8/1
N2 - © 2019 Elsevier Ltd The objective of the present study was to evaluate the effect of the incorporation of cream treated by ultra-high pressure homogenisation (UHPH)on the physicochemical and sensorial characteristics of fat-reduced fresh cheeses. Light creams treated by UHPH at 300 MPa with or without addition of 1.5 g/100 g sodium caseinate were compared to conventionally treated creams (batch pasteurisation at 65 °C for 30 min or homogenisation at 15 MPa followed by pasteurisation). Reduced-fat cheeses were obtained mixing treated creams with skim milk until 1.5 g/100 g fat, while milk at 3.2 g/100 g were used to made full-fat cheeses. The reduction of fat content of pasteurised cheese-making milk decreased cheese yield by 23%. These cheeses presented greater hardness, elasticity, cohesiveness, gumminess and chewability than full-fat cheeses. However, homogenisation of cream increased cheese yield by 5 and 13% with conventional treatment and UHPH, respectively. The addition of sodium caseinate before UHPH treatment increased cheese yield by 22%, as a consequence of their water retention capacity, obtaining similar values as for full-fat cheeses. These cheeses, which were the most valued on the scale of preference and described as more watery by panellists, were less hard, elastic, cohesive, gummy and chewy than their fat-reduced counterparts, with values similar to full-fat cheeses.
AB - © 2019 Elsevier Ltd The objective of the present study was to evaluate the effect of the incorporation of cream treated by ultra-high pressure homogenisation (UHPH)on the physicochemical and sensorial characteristics of fat-reduced fresh cheeses. Light creams treated by UHPH at 300 MPa with or without addition of 1.5 g/100 g sodium caseinate were compared to conventionally treated creams (batch pasteurisation at 65 °C for 30 min or homogenisation at 15 MPa followed by pasteurisation). Reduced-fat cheeses were obtained mixing treated creams with skim milk until 1.5 g/100 g fat, while milk at 3.2 g/100 g were used to made full-fat cheeses. The reduction of fat content of pasteurised cheese-making milk decreased cheese yield by 23%. These cheeses presented greater hardness, elasticity, cohesiveness, gumminess and chewability than full-fat cheeses. However, homogenisation of cream increased cheese yield by 5 and 13% with conventional treatment and UHPH, respectively. The addition of sodium caseinate before UHPH treatment increased cheese yield by 22%, as a consequence of their water retention capacity, obtaining similar values as for full-fat cheeses. These cheeses, which were the most valued on the scale of preference and described as more watery by panellists, were less hard, elastic, cohesive, gummy and chewy than their fat-reduced counterparts, with values similar to full-fat cheeses.
KW - CHEDDAR CHEESE
KW - COMMERCIAL FULL-FAT
KW - FUNCTIONALITY
KW - MANUFACTURE
KW - MICROSTRUCTURE
KW - MILK
KW - PROTEOLYSIS
KW - Reduced-fat fresh cheese
KW - SHELF-LIFE
KW - TECHNOLOGICAL ASPECTS
KW - TEXTURAL CHARACTERISTICS
KW - Texture
KW - Ultra-high pressure homogenization
UR - http://www.mendeley.com/research/effect-ultrahigh-pressure-homogenisation-cream-physicochemical-sensorial-characteristics-fatreduced
U2 - 10.1016/j.lwt.2019.04.096
DO - 10.1016/j.lwt.2019.04.096
M3 - Article
VL - 110
SP - 292
EP - 298
ER -