Accelerated Ripening

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Imran Taj Khan - One of the best experts on this subject based on the ideXlab platform.

  • Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad Ayaz
    Abstract:

    Background Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated Ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional Ripening is not previously studied. Optimization of Ripening conditions can lead to better utilization of buffalo milk in cheese industry. Methods Effect of Accelerated Ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and Accelerated Ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of Ripening. Results Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and Accelerated Ripening were different from each other ( p  

  • lipolysis and antioxidant properties of cow and buffalo cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad Ayaz
    Abstract:

    Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated Ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional Ripening is not previously studied. Optimization of Ripening conditions can lead to better utilization of buffalo milk in cheese industry. Effect of Accelerated Ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and Accelerated Ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of Ripening. Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and Accelerated Ripening were different from each other (p < 0.05). Free fatty acids in 120 days old buffalo and control cheddar, in Accelerated Ripening were 0.55% and 0.62%. After Accelerated Ripening, cholesterol in buffalo and control cheddars were 16 and 72 mg/100 g. After Accelerated Ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845 ppm. At the end of Accelerated Ripening (120 days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015 ppm. Total antioxidant capacity of control cow and buffalo cheddar in Accelerated Ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120 days old buffalo cheddar was not different from cow cheddar. Results of this investigations showed that flavour profile buffalo cheddar subjected to accelerate Ripening was similar to cow cheddar cheese. Accelerated Ripening can be used for better utilization of buffalo milk in cheddar cheese industry.

  • Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Nabila Gulzar, Muhammad Qamar Shahid, Muhammad Shahbaz, Muhammad Ajmal
    Abstract:

    Background Ripening of cheddar cheese is a time taking process, duration of the Ripening may be as long as one year. Long Ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese Ripening should be discovered which can significantly reduce the Ripening time without compromising the quality characteristics of cheddar cheese. In Accelerated Ripening, cheese is usually ripened at higher temperature than traditional Ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in Accelerated Ripening using cheddar cheese as an oxidation substrate. Methods The Ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T_2), 200 mg/kg vitamin E (T_3), 800 μg/kg selenium (T_4), 1200 μg/kg selenium (T_5), vitamin E 100 mg/kg + 800 μg/kg selenium (T_6) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T_7). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Results Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of cheddar cheese. After 6 weeks of Ripening, total antioxidant capacity of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of Ripening, reducing power of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and SC cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of Ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T_6 and T_7 were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T_1 and standard cheese after 6 weeks of Ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard cheese were not significantly influenced from each other in 0, 6 and 12 weeks old cheddar cheese. Peroxide values of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese after 6 weeks of Accelerated Ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO_2/kg). After 6 weeks of Ripening, anisidine value of T_6 and T_7 were 6.55 and 6.14. Conjugated dienes of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese, after 6 weeks of Accelerated Ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of Accelerated Ripening, concentrations unsaturated fatty acids in T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of Accelerated Ripening, concentration of unsaturated fatty acids in T_1, T_2, T_3, T_4, T_5, T_6 and T_7 and standard cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the Ripening period of 12 weeks. After 6 and 12 weeks of Ripening, flavor score of T_6 and T_7 was better than standard ripened cheddar cheese. Conclusions After 6 weeks of Accelerated Ripening, sensory characteristics of T_6 and T_7 were similar to cheddar cheese that was ripened at 4 °C for 9 months. Ripening time of cheddar cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T_6 and T_7 levels.

  • impact of vitamin e and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Nabila Gulzar, Muhammad Qamar Shahid, Muhammad Shahbaz, Muhammad Ajmal, Imran Taj Khan
    Abstract:

    Ripening of cheddar cheese is a time taking process, duration of the Ripening may be as long as one year. Long Ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese Ripening should be discovered which can significantly reduce the Ripening time without compromising the quality characteristics of cheddar cheese. In Accelerated Ripening, cheese is usually ripened at higher temperature than traditional Ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in Accelerated Ripening using cheddar cheese as an oxidation substrate. The Ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T2), 200 mg/kg vitamin E (T3), 800 μg/kg selenium (T4), 1200 μg/kg selenium (T5), vitamin E 100 mg/kg + 800 μg/kg selenium (T6) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T7). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of cheddar cheese. After 6 weeks of Ripening, total antioxidant capacity of T1, T2, T3, T4, T5, T6, T7 and standard cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of Ripening, reducing power of T1, T2, T3, T4, T5, T6, T7 and SC cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of Ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T6 and T7 were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T1 and standard cheese after 6 weeks of Ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard cheese were not significantly influenced from each other in 0, 6 and 12 weeks old cheddar cheese. Peroxide values of T1, T2, T3, T4, T5, T6, T7 and standard cheese after 6 weeks of Accelerated Ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO2/kg). After 6 weeks of Ripening, anisidine value of T6 and T7 were 6.55 and 6.14. Conjugated dienes of T1, T2, T3, T4, T5, T6, T7 and standard cheese, after 6 weeks of Accelerated Ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of Accelerated Ripening, concentrations unsaturated fatty acids in T1, T2, T3, T4, T5, T6, T7 and standard cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of Accelerated Ripening, concentration of unsaturated fatty acids in T1, T2, T3, T4, T5, T6 and T7 and standard cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the Ripening period of 12 weeks. After 6 and 12 weeks of Ripening, flavor score of T6 and T7 was better than standard ripened cheddar cheese. After 6 weeks of Accelerated Ripening, sensory characteristics of T6 and T7 were similar to cheddar cheese that was ripened at 4 °C for 9 months. Ripening time of cheddar cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T6 and T7 levels.

Maryam Batool - One of the best experts on this subject based on the ideXlab platform.

  • Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad Ayaz
    Abstract:

    Background Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated Ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional Ripening is not previously studied. Optimization of Ripening conditions can lead to better utilization of buffalo milk in cheese industry. Methods Effect of Accelerated Ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and Accelerated Ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of Ripening. Results Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and Accelerated Ripening were different from each other ( p  

  • lipolysis and antioxidant properties of cow and buffalo cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad Ayaz
    Abstract:

    Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated Ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional Ripening is not previously studied. Optimization of Ripening conditions can lead to better utilization of buffalo milk in cheese industry. Effect of Accelerated Ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and Accelerated Ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of Ripening. Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and Accelerated Ripening were different from each other (p < 0.05). Free fatty acids in 120 days old buffalo and control cheddar, in Accelerated Ripening were 0.55% and 0.62%. After Accelerated Ripening, cholesterol in buffalo and control cheddars were 16 and 72 mg/100 g. After Accelerated Ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845 ppm. At the end of Accelerated Ripening (120 days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015 ppm. Total antioxidant capacity of control cow and buffalo cheddar in Accelerated Ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120 days old buffalo cheddar was not different from cow cheddar. Results of this investigations showed that flavour profile buffalo cheddar subjected to accelerate Ripening was similar to cow cheddar cheese. Accelerated Ripening can be used for better utilization of buffalo milk in cheddar cheese industry.

  • Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Nabila Gulzar, Muhammad Qamar Shahid, Muhammad Shahbaz, Muhammad Ajmal
    Abstract:

    Background Ripening of cheddar cheese is a time taking process, duration of the Ripening may be as long as one year. Long Ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese Ripening should be discovered which can significantly reduce the Ripening time without compromising the quality characteristics of cheddar cheese. In Accelerated Ripening, cheese is usually ripened at higher temperature than traditional Ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in Accelerated Ripening using cheddar cheese as an oxidation substrate. Methods The Ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T_2), 200 mg/kg vitamin E (T_3), 800 μg/kg selenium (T_4), 1200 μg/kg selenium (T_5), vitamin E 100 mg/kg + 800 μg/kg selenium (T_6) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T_7). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Results Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of cheddar cheese. After 6 weeks of Ripening, total antioxidant capacity of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of Ripening, reducing power of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and SC cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of Ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T_6 and T_7 were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T_1 and standard cheese after 6 weeks of Ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard cheese were not significantly influenced from each other in 0, 6 and 12 weeks old cheddar cheese. Peroxide values of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese after 6 weeks of Accelerated Ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO_2/kg). After 6 weeks of Ripening, anisidine value of T_6 and T_7 were 6.55 and 6.14. Conjugated dienes of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese, after 6 weeks of Accelerated Ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of Accelerated Ripening, concentrations unsaturated fatty acids in T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of Accelerated Ripening, concentration of unsaturated fatty acids in T_1, T_2, T_3, T_4, T_5, T_6 and T_7 and standard cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the Ripening period of 12 weeks. After 6 and 12 weeks of Ripening, flavor score of T_6 and T_7 was better than standard ripened cheddar cheese. Conclusions After 6 weeks of Accelerated Ripening, sensory characteristics of T_6 and T_7 were similar to cheddar cheese that was ripened at 4 °C for 9 months. Ripening time of cheddar cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T_6 and T_7 levels.

  • impact of vitamin e and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Nabila Gulzar, Muhammad Qamar Shahid, Muhammad Shahbaz, Muhammad Ajmal, Imran Taj Khan
    Abstract:

    Ripening of cheddar cheese is a time taking process, duration of the Ripening may be as long as one year. Long Ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese Ripening should be discovered which can significantly reduce the Ripening time without compromising the quality characteristics of cheddar cheese. In Accelerated Ripening, cheese is usually ripened at higher temperature than traditional Ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in Accelerated Ripening using cheddar cheese as an oxidation substrate. The Ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T2), 200 mg/kg vitamin E (T3), 800 μg/kg selenium (T4), 1200 μg/kg selenium (T5), vitamin E 100 mg/kg + 800 μg/kg selenium (T6) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T7). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of cheddar cheese. After 6 weeks of Ripening, total antioxidant capacity of T1, T2, T3, T4, T5, T6, T7 and standard cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of Ripening, reducing power of T1, T2, T3, T4, T5, T6, T7 and SC cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of Ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T6 and T7 were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T1 and standard cheese after 6 weeks of Ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard cheese were not significantly influenced from each other in 0, 6 and 12 weeks old cheddar cheese. Peroxide values of T1, T2, T3, T4, T5, T6, T7 and standard cheese after 6 weeks of Accelerated Ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO2/kg). After 6 weeks of Ripening, anisidine value of T6 and T7 were 6.55 and 6.14. Conjugated dienes of T1, T2, T3, T4, T5, T6, T7 and standard cheese, after 6 weeks of Accelerated Ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of Accelerated Ripening, concentrations unsaturated fatty acids in T1, T2, T3, T4, T5, T6, T7 and standard cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of Accelerated Ripening, concentration of unsaturated fatty acids in T1, T2, T3, T4, T5, T6 and T7 and standard cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the Ripening period of 12 weeks. After 6 and 12 weeks of Ripening, flavor score of T6 and T7 was better than standard ripened cheddar cheese. After 6 weeks of Accelerated Ripening, sensory characteristics of T6 and T7 were similar to cheddar cheese that was ripened at 4 °C for 9 months. Ripening time of cheddar cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T6 and T7 levels.

Muhammad Imran - One of the best experts on this subject based on the ideXlab platform.

  • Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad Ayaz
    Abstract:

    Background Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated Ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional Ripening is not previously studied. Optimization of Ripening conditions can lead to better utilization of buffalo milk in cheese industry. Methods Effect of Accelerated Ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and Accelerated Ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of Ripening. Results Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and Accelerated Ripening were different from each other ( p  

  • lipolysis and antioxidant properties of cow and buffalo cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad Ayaz
    Abstract:

    Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated Ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional Ripening is not previously studied. Optimization of Ripening conditions can lead to better utilization of buffalo milk in cheese industry. Effect of Accelerated Ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and Accelerated Ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of Ripening. Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and Accelerated Ripening were different from each other (p < 0.05). Free fatty acids in 120 days old buffalo and control cheddar, in Accelerated Ripening were 0.55% and 0.62%. After Accelerated Ripening, cholesterol in buffalo and control cheddars were 16 and 72 mg/100 g. After Accelerated Ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845 ppm. At the end of Accelerated Ripening (120 days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015 ppm. Total antioxidant capacity of control cow and buffalo cheddar in Accelerated Ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120 days old buffalo cheddar was not different from cow cheddar. Results of this investigations showed that flavour profile buffalo cheddar subjected to accelerate Ripening was similar to cow cheddar cheese. Accelerated Ripening can be used for better utilization of buffalo milk in cheddar cheese industry.

  • Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Nabila Gulzar, Muhammad Qamar Shahid, Muhammad Shahbaz, Muhammad Ajmal
    Abstract:

    Background Ripening of cheddar cheese is a time taking process, duration of the Ripening may be as long as one year. Long Ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese Ripening should be discovered which can significantly reduce the Ripening time without compromising the quality characteristics of cheddar cheese. In Accelerated Ripening, cheese is usually ripened at higher temperature than traditional Ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in Accelerated Ripening using cheddar cheese as an oxidation substrate. Methods The Ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T_2), 200 mg/kg vitamin E (T_3), 800 μg/kg selenium (T_4), 1200 μg/kg selenium (T_5), vitamin E 100 mg/kg + 800 μg/kg selenium (T_6) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T_7). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Results Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of cheddar cheese. After 6 weeks of Ripening, total antioxidant capacity of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of Ripening, reducing power of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and SC cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of Ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T_6 and T_7 were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T_1 and standard cheese after 6 weeks of Ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard cheese were not significantly influenced from each other in 0, 6 and 12 weeks old cheddar cheese. Peroxide values of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese after 6 weeks of Accelerated Ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO_2/kg). After 6 weeks of Ripening, anisidine value of T_6 and T_7 were 6.55 and 6.14. Conjugated dienes of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese, after 6 weeks of Accelerated Ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of Accelerated Ripening, concentrations unsaturated fatty acids in T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of Accelerated Ripening, concentration of unsaturated fatty acids in T_1, T_2, T_3, T_4, T_5, T_6 and T_7 and standard cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the Ripening period of 12 weeks. After 6 and 12 weeks of Ripening, flavor score of T_6 and T_7 was better than standard ripened cheddar cheese. Conclusions After 6 weeks of Accelerated Ripening, sensory characteristics of T_6 and T_7 were similar to cheddar cheese that was ripened at 4 °C for 9 months. Ripening time of cheddar cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T_6 and T_7 levels.

  • impact of vitamin e and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Nabila Gulzar, Muhammad Qamar Shahid, Muhammad Shahbaz, Muhammad Ajmal, Imran Taj Khan
    Abstract:

    Ripening of cheddar cheese is a time taking process, duration of the Ripening may be as long as one year. Long Ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese Ripening should be discovered which can significantly reduce the Ripening time without compromising the quality characteristics of cheddar cheese. In Accelerated Ripening, cheese is usually ripened at higher temperature than traditional Ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in Accelerated Ripening using cheddar cheese as an oxidation substrate. The Ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T2), 200 mg/kg vitamin E (T3), 800 μg/kg selenium (T4), 1200 μg/kg selenium (T5), vitamin E 100 mg/kg + 800 μg/kg selenium (T6) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T7). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of cheddar cheese. After 6 weeks of Ripening, total antioxidant capacity of T1, T2, T3, T4, T5, T6, T7 and standard cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of Ripening, reducing power of T1, T2, T3, T4, T5, T6, T7 and SC cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of Ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T6 and T7 were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T1 and standard cheese after 6 weeks of Ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard cheese were not significantly influenced from each other in 0, 6 and 12 weeks old cheddar cheese. Peroxide values of T1, T2, T3, T4, T5, T6, T7 and standard cheese after 6 weeks of Accelerated Ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO2/kg). After 6 weeks of Ripening, anisidine value of T6 and T7 were 6.55 and 6.14. Conjugated dienes of T1, T2, T3, T4, T5, T6, T7 and standard cheese, after 6 weeks of Accelerated Ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of Accelerated Ripening, concentrations unsaturated fatty acids in T1, T2, T3, T4, T5, T6, T7 and standard cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of Accelerated Ripening, concentration of unsaturated fatty acids in T1, T2, T3, T4, T5, T6 and T7 and standard cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the Ripening period of 12 weeks. After 6 and 12 weeks of Ripening, flavor score of T6 and T7 was better than standard ripened cheddar cheese. After 6 weeks of Accelerated Ripening, sensory characteristics of T6 and T7 were similar to cheddar cheese that was ripened at 4 °C for 9 months. Ripening time of cheddar cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T6 and T7 levels.

Muhammad Nadeem - One of the best experts on this subject based on the ideXlab platform.

  • Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad Ayaz
    Abstract:

    Background Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated Ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional Ripening is not previously studied. Optimization of Ripening conditions can lead to better utilization of buffalo milk in cheese industry. Methods Effect of Accelerated Ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and Accelerated Ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of Ripening. Results Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and Accelerated Ripening were different from each other ( p  

  • lipolysis and antioxidant properties of cow and buffalo cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad Ayaz
    Abstract:

    Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated Ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional Ripening is not previously studied. Optimization of Ripening conditions can lead to better utilization of buffalo milk in cheese industry. Effect of Accelerated Ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and Accelerated Ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of Ripening. Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and Accelerated Ripening were different from each other (p < 0.05). Free fatty acids in 120 days old buffalo and control cheddar, in Accelerated Ripening were 0.55% and 0.62%. After Accelerated Ripening, cholesterol in buffalo and control cheddars were 16 and 72 mg/100 g. After Accelerated Ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845 ppm. At the end of Accelerated Ripening (120 days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015 ppm. Total antioxidant capacity of control cow and buffalo cheddar in Accelerated Ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120 days old buffalo cheddar was not different from cow cheddar. Results of this investigations showed that flavour profile buffalo cheddar subjected to accelerate Ripening was similar to cow cheddar cheese. Accelerated Ripening can be used for better utilization of buffalo milk in cheddar cheese industry.

  • Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Nabila Gulzar, Muhammad Qamar Shahid, Muhammad Shahbaz, Muhammad Ajmal
    Abstract:

    Background Ripening of cheddar cheese is a time taking process, duration of the Ripening may be as long as one year. Long Ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese Ripening should be discovered which can significantly reduce the Ripening time without compromising the quality characteristics of cheddar cheese. In Accelerated Ripening, cheese is usually ripened at higher temperature than traditional Ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in Accelerated Ripening using cheddar cheese as an oxidation substrate. Methods The Ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T_2), 200 mg/kg vitamin E (T_3), 800 μg/kg selenium (T_4), 1200 μg/kg selenium (T_5), vitamin E 100 mg/kg + 800 μg/kg selenium (T_6) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T_7). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Results Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of cheddar cheese. After 6 weeks of Ripening, total antioxidant capacity of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of Ripening, reducing power of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and SC cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of Ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T_6 and T_7 were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T_1 and standard cheese after 6 weeks of Ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard cheese were not significantly influenced from each other in 0, 6 and 12 weeks old cheddar cheese. Peroxide values of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese after 6 weeks of Accelerated Ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO_2/kg). After 6 weeks of Ripening, anisidine value of T_6 and T_7 were 6.55 and 6.14. Conjugated dienes of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese, after 6 weeks of Accelerated Ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of Accelerated Ripening, concentrations unsaturated fatty acids in T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of Accelerated Ripening, concentration of unsaturated fatty acids in T_1, T_2, T_3, T_4, T_5, T_6 and T_7 and standard cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the Ripening period of 12 weeks. After 6 and 12 weeks of Ripening, flavor score of T_6 and T_7 was better than standard ripened cheddar cheese. Conclusions After 6 weeks of Accelerated Ripening, sensory characteristics of T_6 and T_7 were similar to cheddar cheese that was ripened at 4 °C for 9 months. Ripening time of cheddar cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T_6 and T_7 levels.

  • impact of vitamin e and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Nabila Gulzar, Muhammad Qamar Shahid, Muhammad Shahbaz, Muhammad Ajmal, Imran Taj Khan
    Abstract:

    Ripening of cheddar cheese is a time taking process, duration of the Ripening may be as long as one year. Long Ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese Ripening should be discovered which can significantly reduce the Ripening time without compromising the quality characteristics of cheddar cheese. In Accelerated Ripening, cheese is usually ripened at higher temperature than traditional Ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in Accelerated Ripening using cheddar cheese as an oxidation substrate. The Ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T2), 200 mg/kg vitamin E (T3), 800 μg/kg selenium (T4), 1200 μg/kg selenium (T5), vitamin E 100 mg/kg + 800 μg/kg selenium (T6) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T7). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of cheddar cheese. After 6 weeks of Ripening, total antioxidant capacity of T1, T2, T3, T4, T5, T6, T7 and standard cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of Ripening, reducing power of T1, T2, T3, T4, T5, T6, T7 and SC cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of Ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T6 and T7 were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T1 and standard cheese after 6 weeks of Ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard cheese were not significantly influenced from each other in 0, 6 and 12 weeks old cheddar cheese. Peroxide values of T1, T2, T3, T4, T5, T6, T7 and standard cheese after 6 weeks of Accelerated Ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO2/kg). After 6 weeks of Ripening, anisidine value of T6 and T7 were 6.55 and 6.14. Conjugated dienes of T1, T2, T3, T4, T5, T6, T7 and standard cheese, after 6 weeks of Accelerated Ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of Accelerated Ripening, concentrations unsaturated fatty acids in T1, T2, T3, T4, T5, T6, T7 and standard cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of Accelerated Ripening, concentration of unsaturated fatty acids in T1, T2, T3, T4, T5, T6 and T7 and standard cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the Ripening period of 12 weeks. After 6 and 12 weeks of Ripening, flavor score of T6 and T7 was better than standard ripened cheddar cheese. After 6 weeks of Accelerated Ripening, sensory characteristics of T6 and T7 were similar to cheddar cheese that was ripened at 4 °C for 9 months. Ripening time of cheddar cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T6 and T7 levels.

Muhammad Ayaz - One of the best experts on this subject based on the ideXlab platform.

  • Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad Ayaz
    Abstract:

    Background Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated Ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional Ripening is not previously studied. Optimization of Ripening conditions can lead to better utilization of buffalo milk in cheese industry. Methods Effect of Accelerated Ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and Accelerated Ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of Ripening. Results Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and Accelerated Ripening were different from each other ( p  

  • lipolysis and antioxidant properties of cow and buffalo cheddar cheese in Accelerated Ripening
    Lipids in Health and Disease, 2018
    Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad Ayaz
    Abstract:

    Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated Ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional Ripening is not previously studied. Optimization of Ripening conditions can lead to better utilization of buffalo milk in cheese industry. Effect of Accelerated Ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and Accelerated Ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of Ripening. Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and Accelerated Ripening were different from each other (p < 0.05). Free fatty acids in 120 days old buffalo and control cheddar, in Accelerated Ripening were 0.55% and 0.62%. After Accelerated Ripening, cholesterol in buffalo and control cheddars were 16 and 72 mg/100 g. After Accelerated Ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845 ppm. At the end of Accelerated Ripening (120 days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015 ppm. Total antioxidant capacity of control cow and buffalo cheddar in Accelerated Ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120 days old buffalo cheddar was not different from cow cheddar. Results of this investigations showed that flavour profile buffalo cheddar subjected to accelerate Ripening was similar to cow cheddar cheese. Accelerated Ripening can be used for better utilization of buffalo milk in cheddar cheese industry.