Low fat cheeses often suffer from undesirable texture and flavor. The objective of this study is to improve the yield, texture, flavor and quality of low fat Cheddar cheese during ripening using exopolysaccharide-prod...Low fat cheeses often suffer from undesirable texture and flavor. The objective of this study is to improve the yield, texture, flavor and quality of low fat Cheddar cheese during ripening using exopolysaccharide-producing lactobacilli and ripening cultures. The article represents one of the first attempts to tackle both texture and flavor at the same time. The study reveals the effect of aging on the texture and flavor of low fat Cheddar cheese over a ripening period of six months. The cheese manufactured with a modified protocol using EPS-producing cultures and ripening cultures showed higher values for moisture content (45%) and yield (9.4%) when compared to cheese manufactured with the conventional procedure and without the addition of EPS-producing cultures and ripening cultures (37.7%) and (4.9%) respectively. The obtained results indicated a 70% decrease in the fat content of the cheese. Texture profile analysis (TPA) indicated that the hardness, the cohesiveness, the springiness, the gumminess and the chewiness of the cheeses made using the EPS-producing cultures decreased with aging. The texture of the ripened low fat cheese made using EPS-producing cultures was described as chewy, springy, cohesive and smooth. The use of the ripening cultures resulted in the elimination of the bitter flavor defect which is a common problem in low fat Cheddar.展开更多
The objective of this study was to evaluate characteristics of processed cheese made from salt Ras cheese whey and young Cheddar containing exopolysaccharide producing cultures (EPS) as compared with those in cheese m...The objective of this study was to evaluate characteristics of processed cheese made from salt Ras cheese whey and young Cheddar containing exopolysaccharide producing cultures (EPS) as compared with those in cheese made from EPS-negative cheeses. Processed cheeses were manufactured using young (1 day) or 1-month-old EPS-positive or EPSnegative Cheddar cheese and replacing the added water by Ras cheese whey or ultrafiltrated (UF) whey. Moisture and fat of processed cheese were standardized to 54% and 23%, respectively. Exopolysaccharide-positive processed cheese was softer, less chewy and gummy than the EPS-negative cheeses. The hardness and chewiness were lower in processed cheeses made from 1-month-old Cheddar than in the corresponding cheeses made from 1-day-old Cheddar cheese. Sensory scores for texture of EPS positive processed cheeses were higher than those of the EPS-negative cheeses. Generally, processed cheese made from replacing all added water with whey received higher scores in flavor and overall than did the corresponding cheeses made without whey. The obtained results are showing promise for application of salt whey in processed cheese making.展开更多
文摘Low fat cheeses often suffer from undesirable texture and flavor. The objective of this study is to improve the yield, texture, flavor and quality of low fat Cheddar cheese during ripening using exopolysaccharide-producing lactobacilli and ripening cultures. The article represents one of the first attempts to tackle both texture and flavor at the same time. The study reveals the effect of aging on the texture and flavor of low fat Cheddar cheese over a ripening period of six months. The cheese manufactured with a modified protocol using EPS-producing cultures and ripening cultures showed higher values for moisture content (45%) and yield (9.4%) when compared to cheese manufactured with the conventional procedure and without the addition of EPS-producing cultures and ripening cultures (37.7%) and (4.9%) respectively. The obtained results indicated a 70% decrease in the fat content of the cheese. Texture profile analysis (TPA) indicated that the hardness, the cohesiveness, the springiness, the gumminess and the chewiness of the cheeses made using the EPS-producing cultures decreased with aging. The texture of the ripened low fat cheese made using EPS-producing cultures was described as chewy, springy, cohesive and smooth. The use of the ripening cultures resulted in the elimination of the bitter flavor defect which is a common problem in low fat Cheddar.
文摘The objective of this study was to evaluate characteristics of processed cheese made from salt Ras cheese whey and young Cheddar containing exopolysaccharide producing cultures (EPS) as compared with those in cheese made from EPS-negative cheeses. Processed cheeses were manufactured using young (1 day) or 1-month-old EPS-positive or EPSnegative Cheddar cheese and replacing the added water by Ras cheese whey or ultrafiltrated (UF) whey. Moisture and fat of processed cheese were standardized to 54% and 23%, respectively. Exopolysaccharide-positive processed cheese was softer, less chewy and gummy than the EPS-negative cheeses. The hardness and chewiness were lower in processed cheeses made from 1-month-old Cheddar than in the corresponding cheeses made from 1-day-old Cheddar cheese. Sensory scores for texture of EPS positive processed cheeses were higher than those of the EPS-negative cheeses. Generally, processed cheese made from replacing all added water with whey received higher scores in flavor and overall than did the corresponding cheeses made without whey. The obtained results are showing promise for application of salt whey in processed cheese making.
