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E. Kondyli - One of the best experts on this subject based on the ideXlab platform.
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Free Fatty acids and volatile compounds in Low-Fat Kefalograviera-type cheese made with commercial adjunct cultures
International Dairy Journal, 2020Co-Authors: E. Kondyli, M. C. Katsiari, T. Massouras, L. P. VoutsinasAbstract:Abstract The effect of two commercial adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris ) on lipolysis and the formation of volatile compounds in Low-Fat hard ewes’ milk cheese of the Kefalograviera-type was investigated. Two controls, a full-Fat cheese (30.6 g Fat 100 g cheese −1 , 37.8 g moisture100 g cheese −1 ) and a Low-Fat cheese (9.7 g Fat 100 g cheese −1 , 48.6 g moisture 100 g cheese −1 , made using a modified procedure) were also prepared. The results indicated that the Low-Fat Cheeses made using the adjunct cultures had significantly higher total levels of free Fatty acid (TFFA) than the control Low-Fat cheese but significantly Lower levels than the control full-Fat cheese. Almost the same volatile compounds were identified in the four Cheeses. The Low-Fat Cheeses made with the adjunct cultures had higher levels of acetone, diacetyl and acetoin than the control Low-Fat cheese but Lower levels than the full-Fat cheese.
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Improvement of sensory quality of Low-Fat Kefalograviera-type cheese with commercial adjunct cultures
International Dairy Journal, 2020Co-Authors: M. C. Katsiari, L. P. Voutsinas, E. KondyliAbstract:Abstract The effect of two commercially available adjunct cultures, LBC 80 (Lactobacillus casei subsp. rhamnosus) and CR-213 (containing Lactococcus lactis subsp. cremoris and L. lactis subsp. lactis) on the compositional, sensory and textural characteristics of Low-Fat hard ewes’ milk cheese of the Kefalograviera-type was investigated. Two controls, a full-Fat cheese (30.6 g 100 g−1 Fat, 37.8 g 100 g−1 moisture) and a Low-Fat cheese (9.7 g 100 g−1 Fat, 48.6 g 100 g−1 moisture, made using a modified procedure), were also prepared. The results indicated that the addition of the adjunct cultures did not significantly (P>0.05) affect the composition (moisture, Fat, protein, salt, pH) and textural characteristics (force and compression to fracture, hardness, cohesiveness, springiness, gumminess, chewiness) of the Low-Fat cheese. The Low-Fat Cheeses made with the adjunct cultures received significantly higher scores for flavour intensity and body and texture than the control Low-Fat cheese after 90 and 180 days ripening. Moreover, the Low-Fat Cheeses made with adjunct cultures received flavour scores similar to those of the full-Fat cheese, but significantly Lower body and texture scores.
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Effect of commercial adjunct cultures on proteolysis in Low-Fat Kefalograviera-type cheese
International Dairy Journal, 2020Co-Authors: Alexandra-maria Michaelidou, M. C. Katsiari, L. P. Voutsinas, E. Kondyli, Efstathios AlichanidisAbstract:Abstract The effect of two commercially available adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. cremoris and Lc. lactis subsp. lactis ) on the proteolysis in Low-Fat hard ewes’ milk cheese of Kefalograviera-type was investigated. Two controls, a full-Fat cheese (306 g kg −1 Fat, 378 g kg −1 moisture) and a Low-Fat cheese (97 g kg −1 Fat, 486 g kg −1 moisture, made using a modified procedure), were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of cheese and water soluble cheese extracts, was marginal. The reverse-phase HPLC peptide profiles of the water soluble extracts from Low-Fat Cheeses were similar although some quantitative differences were observed between Low-Fat control cheese and experimental Cheeses. The Fat content as reflected by the differences in peptide profiles affected the pattern of proteolysis. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in 120 g L −1 trichloroacetic acid, was significantly ( P −1 phosphotungstic acid, and of free amino acids were significantly ( P
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Lipolysis and volatile compounds in Low-Fat Kefalograviera-type cheese made with commercial special starter cultures
Food Chemistry, 2003Co-Authors: E. Kondyli, M. C. Katsiari, T. Massouras, L. P. VoutsinasAbstract:Two commercially available starter culture systems, Alp DIP and a mixture of Alp DIP D and Joghurt V1, were compared with a regular starter culture, CH-1, for their effects on lipolysis and volatile compounds in a Low-Fat (9.5%), high moisture (49.6%) Kefalograviera-type cheese during aging. A full-Fat control Kefalograviera cheese (30.8% Fat, 37.8% moisture) was also made with the regular starter culture. The results indicated that the experimental Low-Fat Cheeses had a higher, but not significantly, total FFA content than the control Low-Fat cheese and a significantly Lower level than the full-Fat cheese. The experimental Cheeses had also significantly higher levels of acetone at 90 days and acetic acid, diacetyl and acetoin at 180 days than the control Low-Fat cheese which had significantly higher levels of butan-2-ol and butan-2-one than the former Cheeses at both sampling ages.
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Free Fatty acids and volatile compounds of Low-Fat Feta-type cheese made with a commercial adjunct culture
Food Chemistry, 2002Co-Authors: E. Kondyli, M. C. Katsiari, T Masouras, L. P. VoutsinasAbstract:Abstract The effect of a commercial adjunct culture (CR-213), containing Lactococcus Lactis subsp. lactis and Lactococcus Lactis subsp. cremoris , added at the level of 0.06 and 0.09% (w/w) to cheese milk, on lipolysis and formation of volatile compounds was studied. Two controls, a full-Fat (∼22% Fat) and a Low-Fat cheese (∼7% Fat) were also prepared. The results indicated that the adjunct-treated Low-Fat Cheeses had higher total free Fatty acid (TFFA) levels than the Low-Fat control cheese but Lower than the full-Fat control cheese. The full-Fat cheese had significantly higher levels of TFFA than the Low-Fat control. Almost the same volatile compounds were identified in the four Cheeses. The adjunct culture containing Low-Fat Cheeses had higher levels of acetaldehyde, 2-butanone, ethanol and acetoin than Low-Fat control cheese and even higher than the full-Fat cheese.
M. C. Katsiari - One of the best experts on this subject based on the ideXlab platform.
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Free Fatty acids and volatile compounds in Low-Fat Kefalograviera-type cheese made with commercial adjunct cultures
International Dairy Journal, 2020Co-Authors: E. Kondyli, M. C. Katsiari, T. Massouras, L. P. VoutsinasAbstract:Abstract The effect of two commercial adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris ) on lipolysis and the formation of volatile compounds in Low-Fat hard ewes’ milk cheese of the Kefalograviera-type was investigated. Two controls, a full-Fat cheese (30.6 g Fat 100 g cheese −1 , 37.8 g moisture100 g cheese −1 ) and a Low-Fat cheese (9.7 g Fat 100 g cheese −1 , 48.6 g moisture 100 g cheese −1 , made using a modified procedure) were also prepared. The results indicated that the Low-Fat Cheeses made using the adjunct cultures had significantly higher total levels of free Fatty acid (TFFA) than the control Low-Fat cheese but significantly Lower levels than the control full-Fat cheese. Almost the same volatile compounds were identified in the four Cheeses. The Low-Fat Cheeses made with the adjunct cultures had higher levels of acetone, diacetyl and acetoin than the control Low-Fat cheese but Lower levels than the full-Fat cheese.
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Improvement of sensory quality of Low-Fat Kefalograviera-type cheese with commercial adjunct cultures
International Dairy Journal, 2020Co-Authors: M. C. Katsiari, L. P. Voutsinas, E. KondyliAbstract:Abstract The effect of two commercially available adjunct cultures, LBC 80 (Lactobacillus casei subsp. rhamnosus) and CR-213 (containing Lactococcus lactis subsp. cremoris and L. lactis subsp. lactis) on the compositional, sensory and textural characteristics of Low-Fat hard ewes’ milk cheese of the Kefalograviera-type was investigated. Two controls, a full-Fat cheese (30.6 g 100 g−1 Fat, 37.8 g 100 g−1 moisture) and a Low-Fat cheese (9.7 g 100 g−1 Fat, 48.6 g 100 g−1 moisture, made using a modified procedure), were also prepared. The results indicated that the addition of the adjunct cultures did not significantly (P>0.05) affect the composition (moisture, Fat, protein, salt, pH) and textural characteristics (force and compression to fracture, hardness, cohesiveness, springiness, gumminess, chewiness) of the Low-Fat cheese. The Low-Fat Cheeses made with the adjunct cultures received significantly higher scores for flavour intensity and body and texture than the control Low-Fat cheese after 90 and 180 days ripening. Moreover, the Low-Fat Cheeses made with adjunct cultures received flavour scores similar to those of the full-Fat cheese, but significantly Lower body and texture scores.
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Effect of commercial adjunct cultures on proteolysis in Low-Fat Kefalograviera-type cheese
International Dairy Journal, 2020Co-Authors: Alexandra-maria Michaelidou, M. C. Katsiari, L. P. Voutsinas, E. Kondyli, Efstathios AlichanidisAbstract:Abstract The effect of two commercially available adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. cremoris and Lc. lactis subsp. lactis ) on the proteolysis in Low-Fat hard ewes’ milk cheese of Kefalograviera-type was investigated. Two controls, a full-Fat cheese (306 g kg −1 Fat, 378 g kg −1 moisture) and a Low-Fat cheese (97 g kg −1 Fat, 486 g kg −1 moisture, made using a modified procedure), were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of cheese and water soluble cheese extracts, was marginal. The reverse-phase HPLC peptide profiles of the water soluble extracts from Low-Fat Cheeses were similar although some quantitative differences were observed between Low-Fat control cheese and experimental Cheeses. The Fat content as reflected by the differences in peptide profiles affected the pattern of proteolysis. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in 120 g L −1 trichloroacetic acid, was significantly ( P −1 phosphotungstic acid, and of free amino acids were significantly ( P
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Lipolysis and volatile compounds in Low-Fat Kefalograviera-type cheese made with commercial special starter cultures
Food Chemistry, 2003Co-Authors: E. Kondyli, M. C. Katsiari, T. Massouras, L. P. VoutsinasAbstract:Two commercially available starter culture systems, Alp DIP and a mixture of Alp DIP D and Joghurt V1, were compared with a regular starter culture, CH-1, for their effects on lipolysis and volatile compounds in a Low-Fat (9.5%), high moisture (49.6%) Kefalograviera-type cheese during aging. A full-Fat control Kefalograviera cheese (30.8% Fat, 37.8% moisture) was also made with the regular starter culture. The results indicated that the experimental Low-Fat Cheeses had a higher, but not significantly, total FFA content than the control Low-Fat cheese and a significantly Lower level than the full-Fat cheese. The experimental Cheeses had also significantly higher levels of acetone at 90 days and acetic acid, diacetyl and acetoin at 180 days than the control Low-Fat cheese which had significantly higher levels of butan-2-ol and butan-2-one than the former Cheeses at both sampling ages.
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Free Fatty acids and volatile compounds of Low-Fat Feta-type cheese made with a commercial adjunct culture
Food Chemistry, 2002Co-Authors: E. Kondyli, M. C. Katsiari, T Masouras, L. P. VoutsinasAbstract:Abstract The effect of a commercial adjunct culture (CR-213), containing Lactococcus Lactis subsp. lactis and Lactococcus Lactis subsp. cremoris , added at the level of 0.06 and 0.09% (w/w) to cheese milk, on lipolysis and formation of volatile compounds was studied. Two controls, a full-Fat (∼22% Fat) and a Low-Fat cheese (∼7% Fat) were also prepared. The results indicated that the adjunct-treated Low-Fat Cheeses had higher total free Fatty acid (TFFA) levels than the Low-Fat control cheese but Lower than the full-Fat control cheese. The full-Fat cheese had significantly higher levels of TFFA than the Low-Fat control. Almost the same volatile compounds were identified in the four Cheeses. The adjunct culture containing Low-Fat Cheeses had higher levels of acetaldehyde, 2-butanone, ethanol and acetoin than Low-Fat control cheese and even higher than the full-Fat cheese.
L. P. Voutsinas - One of the best experts on this subject based on the ideXlab platform.
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Free Fatty acids and volatile compounds in Low-Fat Kefalograviera-type cheese made with commercial adjunct cultures
International Dairy Journal, 2020Co-Authors: E. Kondyli, M. C. Katsiari, T. Massouras, L. P. VoutsinasAbstract:Abstract The effect of two commercial adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris ) on lipolysis and the formation of volatile compounds in Low-Fat hard ewes’ milk cheese of the Kefalograviera-type was investigated. Two controls, a full-Fat cheese (30.6 g Fat 100 g cheese −1 , 37.8 g moisture100 g cheese −1 ) and a Low-Fat cheese (9.7 g Fat 100 g cheese −1 , 48.6 g moisture 100 g cheese −1 , made using a modified procedure) were also prepared. The results indicated that the Low-Fat Cheeses made using the adjunct cultures had significantly higher total levels of free Fatty acid (TFFA) than the control Low-Fat cheese but significantly Lower levels than the control full-Fat cheese. Almost the same volatile compounds were identified in the four Cheeses. The Low-Fat Cheeses made with the adjunct cultures had higher levels of acetone, diacetyl and acetoin than the control Low-Fat cheese but Lower levels than the full-Fat cheese.
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Improvement of sensory quality of Low-Fat Kefalograviera-type cheese with commercial adjunct cultures
International Dairy Journal, 2020Co-Authors: M. C. Katsiari, L. P. Voutsinas, E. KondyliAbstract:Abstract The effect of two commercially available adjunct cultures, LBC 80 (Lactobacillus casei subsp. rhamnosus) and CR-213 (containing Lactococcus lactis subsp. cremoris and L. lactis subsp. lactis) on the compositional, sensory and textural characteristics of Low-Fat hard ewes’ milk cheese of the Kefalograviera-type was investigated. Two controls, a full-Fat cheese (30.6 g 100 g−1 Fat, 37.8 g 100 g−1 moisture) and a Low-Fat cheese (9.7 g 100 g−1 Fat, 48.6 g 100 g−1 moisture, made using a modified procedure), were also prepared. The results indicated that the addition of the adjunct cultures did not significantly (P>0.05) affect the composition (moisture, Fat, protein, salt, pH) and textural characteristics (force and compression to fracture, hardness, cohesiveness, springiness, gumminess, chewiness) of the Low-Fat cheese. The Low-Fat Cheeses made with the adjunct cultures received significantly higher scores for flavour intensity and body and texture than the control Low-Fat cheese after 90 and 180 days ripening. Moreover, the Low-Fat Cheeses made with adjunct cultures received flavour scores similar to those of the full-Fat cheese, but significantly Lower body and texture scores.
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Effect of commercial adjunct cultures on proteolysis in Low-Fat Kefalograviera-type cheese
International Dairy Journal, 2020Co-Authors: Alexandra-maria Michaelidou, M. C. Katsiari, L. P. Voutsinas, E. Kondyli, Efstathios AlichanidisAbstract:Abstract The effect of two commercially available adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. cremoris and Lc. lactis subsp. lactis ) on the proteolysis in Low-Fat hard ewes’ milk cheese of Kefalograviera-type was investigated. Two controls, a full-Fat cheese (306 g kg −1 Fat, 378 g kg −1 moisture) and a Low-Fat cheese (97 g kg −1 Fat, 486 g kg −1 moisture, made using a modified procedure), were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of cheese and water soluble cheese extracts, was marginal. The reverse-phase HPLC peptide profiles of the water soluble extracts from Low-Fat Cheeses were similar although some quantitative differences were observed between Low-Fat control cheese and experimental Cheeses. The Fat content as reflected by the differences in peptide profiles affected the pattern of proteolysis. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in 120 g L −1 trichloroacetic acid, was significantly ( P −1 phosphotungstic acid, and of free amino acids were significantly ( P
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Lipolysis and volatile compounds in Low-Fat Kefalograviera-type cheese made with commercial special starter cultures
Food Chemistry, 2003Co-Authors: E. Kondyli, M. C. Katsiari, T. Massouras, L. P. VoutsinasAbstract:Two commercially available starter culture systems, Alp DIP and a mixture of Alp DIP D and Joghurt V1, were compared with a regular starter culture, CH-1, for their effects on lipolysis and volatile compounds in a Low-Fat (9.5%), high moisture (49.6%) Kefalograviera-type cheese during aging. A full-Fat control Kefalograviera cheese (30.8% Fat, 37.8% moisture) was also made with the regular starter culture. The results indicated that the experimental Low-Fat Cheeses had a higher, but not significantly, total FFA content than the control Low-Fat cheese and a significantly Lower level than the full-Fat cheese. The experimental Cheeses had also significantly higher levels of acetone at 90 days and acetic acid, diacetyl and acetoin at 180 days than the control Low-Fat cheese which had significantly higher levels of butan-2-ol and butan-2-one than the former Cheeses at both sampling ages.
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Free Fatty acids and volatile compounds of Low-Fat Feta-type cheese made with a commercial adjunct culture
Food Chemistry, 2002Co-Authors: E. Kondyli, M. C. Katsiari, T Masouras, L. P. VoutsinasAbstract:Abstract The effect of a commercial adjunct culture (CR-213), containing Lactococcus Lactis subsp. lactis and Lactococcus Lactis subsp. cremoris , added at the level of 0.06 and 0.09% (w/w) to cheese milk, on lipolysis and formation of volatile compounds was studied. Two controls, a full-Fat (∼22% Fat) and a Low-Fat cheese (∼7% Fat) were also prepared. The results indicated that the adjunct-treated Low-Fat Cheeses had higher total free Fatty acid (TFFA) levels than the Low-Fat control cheese but Lower than the full-Fat control cheese. The full-Fat cheese had significantly higher levels of TFFA than the Low-Fat control. Almost the same volatile compounds were identified in the four Cheeses. The adjunct culture containing Low-Fat Cheeses had higher levels of acetaldehyde, 2-butanone, ethanol and acetoin than Low-Fat control cheese and even higher than the full-Fat cheese.
Efstathios Alichanidis - One of the best experts on this subject based on the ideXlab platform.
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Effect of commercial adjunct cultures on proteolysis in Low-Fat Kefalograviera-type cheese
International Dairy Journal, 2020Co-Authors: Alexandra-maria Michaelidou, M. C. Katsiari, L. P. Voutsinas, E. Kondyli, Efstathios AlichanidisAbstract:Abstract The effect of two commercially available adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. cremoris and Lc. lactis subsp. lactis ) on the proteolysis in Low-Fat hard ewes’ milk cheese of Kefalograviera-type was investigated. Two controls, a full-Fat cheese (306 g kg −1 Fat, 378 g kg −1 moisture) and a Low-Fat cheese (97 g kg −1 Fat, 486 g kg −1 moisture, made using a modified procedure), were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of cheese and water soluble cheese extracts, was marginal. The reverse-phase HPLC peptide profiles of the water soluble extracts from Low-Fat Cheeses were similar although some quantitative differences were observed between Low-Fat control cheese and experimental Cheeses. The Fat content as reflected by the differences in peptide profiles affected the pattern of proteolysis. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in 120 g L −1 trichloroacetic acid, was significantly ( P −1 phosphotungstic acid, and of free amino acids were significantly ( P
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Flavour enhancement of Low-Fat Feta-type cheese using a commercial adjunct culture
Food Chemistry, 2002Co-Authors: M. C. Katsiari, L. P. Voutsinas, E. Kondyli, Efstathios AlichanidisAbstract:The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to cheese milk, on the characteristics of the resultant Low-Fat Feta-type cheese during aging, was studied. Two controls, a full-Fat cheese (∼22% Fat) and a Low-Fat cheese (∼7% Fat, made using the standard procedure), were also prepared. The results indicated that the adjunct containing Low-Fat Cheeses exhibited no significant (P>0.05) differences in compositional (moisture, Fat, protein, salt, pH) or textural (force and compression to fracture, hardness) characteristics in comparison with the Low-Fat control cheese. It was also found that the use of the adjunct culture slightly improved the flavour intensity of the Low-Fat cheese which received a flavour score similar to that of the full-Fat control cheese. Moreover, the experimental Low-Fat Cheeses received significantly (P
Daniel St-gelais - One of the best experts on this subject based on the ideXlab platform.
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Manufacture and composition of Low Fat Cheddar cheese from milk enriched with different protein concentrate powders
Food Research International, 1998Co-Authors: Daniel St-gelais, Denis Roy, Pascal AudetAbstract:The effects of milk enriched at 3%, 4%, 5% or 6% casein with a diafiltered microfiltered retentate (DMF) powder compared with a commercial calcium caseinate (CaCN) powder and an ultrafiltered retentate (UF) powder on the production, composition and yields of Low Fat Cheddar Cheeses were determined. The concentration of all components of milk increased in enriched milks, in wheys and in Cheeses as the casein concentration in enriched milk increased, except for mineral contents which decreased with casein concentration in whey and in cheese obtained from milk enriched with CaCN powder. By adjusting casein at the same level, dry matter, proteins, non-casein nitrogen, ash and lactose concentrations were higher in milk enriched with UF powder, but Lower in milk enriched with CaCN powder than in milk enriched with DMF powder. These soluble milk components were lost in whey. Cheese production was slightly longer for milks enriched with DMF powder. Curd obtained from milk enriched with CaCN powder did not retain Fat very well. As a result, the composition of Low Fat Cheddar Cheeses made from milk enriched with UF and DMF powder were similar, whereas the moisture was higher and the Fat was Lower in Cheeses made from milk enriched with CaCN powder. Cheese yields were higher for Low Fat Cheeses produced form milk enriched with DMF powder, especially at 5% and 6% of casein, than for the other enriched milks.
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Production of Low-Fat Cheddar cheese from Low and high mineral retentate powders and different fractions of milkFat globules
International Dairy Journal, 1997Co-Authors: Daniel St-gelais, Chand A Passey, Sylvie HachéAbstract:Abstract Low-Fat Cheddar Cheeses were manufactured from skim milk enriched to 5% total protein with a Low (LMR) or a high (HMR) mineral content UF milk retentate powder. The protein to Fat ratio was adjusted to 1.9 with cream 1 separated either centrifugally (CC) or by a new proprietary process and containing large milkFat globules [LFG (surface-weighted diameter, D vs =2.4 μ m; standard deviation of D vs , σ=0.25 μ m)] or small milkFat globules [SFG, ( D vs =1.6 μ m , σ=0.25 μ m)]. Although the composition of creams used (CC, LFG and SFG) were different, the protein retentions were similar for all the Low-Fat Cheeses made three times on different days. The Fat loss in whey was Lower when using LFG cream to make cheese, but the Low-Fat cheese was also influenced by type of retentate powder used besides the source of Fat (CC, LFG or SFG). The Low-Fat Cheeses made from LMR powder were higher in moisture but Lower in ash and Fat than the Low-Fat Cheeses made with HMR powder. During cheese ripening (six months), pH remained higher in HMR Cheeses than in LMR Cheeses (5.15 versus 5.00), whereas the soluble nitrogen was similar in all Low-Fat Cheeses. All LMR Low-Fat Cheeses were evaluated sensorially after four months of ripening by 160 consumers. Acceptance of LFG cheese was significantly higher in texture, flavor and color (whiteness) scores than the SFG and CC Cheeses. Thus, the use of LMR powder combined with LFG fraction improved the overall quality of Low-Fat Cheddar cheese in terms of its texture, flavor and color.
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Production of Low-Fat Cheddar cheese from Low and high mineral retentate powders and different fractions of milkFat globules
International Dairy Journal, 1997Co-Authors: Daniel St-gelais, Chand A Passey, Sylvie Haché, Pétion RoyAbstract:Low-Fat Cheddar Cheeses were manufactured from skim milk enriched to 5% total protein with a Low (LMR) or a high (HMR) mineral content UF milk retentate powder. The protein to Fat ratio was adjusted to 1.9 with cream11While the CC and LFG are rich enough in milkFat to classify as cream, the SFG fraction has also been referred to as ‘cream’ for want of a better word because, except for its somewhat Lower milkFat concentration, the SFG fraction behaves as a cream in all other respects, e.g. it rises on standing, and contains milkFat in its native globular form. separated either centrifugally (CC) or by a new proprietary process and containing large milkFat globules [LFG (surface-weighted diameter,Dvs=2.4μm; standard deviation of Dvs,σ=0.25μm)] or small milkFat globules [SFG, (Dvs=1.6μm,σ=0.25μm)]. Although the composition of creams used (CC, LFG and SFG) were different, the protein retentions were similar for all the Low-Fat Cheeses made three times on different days. The Fat loss in whey was Lower when using LFG cream to make cheese, but the Low-Fat cheese was also influenced by type of retentate powder used besides the source of Fat (CC, LFG or SFG). The Low-Fat Cheeses made from LMR powder were higher in moisture but Lower in ash and Fat than the Low-Fat Cheeses made with HMR powder. During cheese ripening (six months), pH remained higher in HMR Cheeses than in LMR Cheeses (5.15 versus 5.00), whereas the soluble nitrogen was similar in all Low-Fat Cheeses. All LMR Low-Fat Cheeses were evaluated sensorially after four months of ripening by 160 consumers. Acceptance of LFG cheese was significantly higher in texture, flavor and color (whiteness) scores than the SFG and CC Cheeses. Thus, the use of LMR powder combined with LFG fraction improved the overall quality of Low-Fat Cheddar cheese in terms of its texture, flavor and color.
