Effect of Blueberry on Spreadable Processed Cheese

Blueberry is a kind of wild berry with high nutrition values. It contains a great amount of anthocyanin, organic acid and fiber, which significantly affects sensory evaluation, pH value, texture profile analysis （TPA） and microstructure. This study determined the effect of blueberry pulp on spreadable processed cheese through examining pH value, TPA, microstructure and colordifference. The results showed that increased blueberry content lowered pH value, remarkably transformed microstrucmre and TPA （P〈0.05）. Overloaded fiber in blueberry ruined the network structure of casein gel, thus 10% of blueberry performed better, more than that additive volume, sensory evaluation was worsen and gel structure was spoiled gradually. The blueberry sample lowered L＊, b＊ and slightly increased a＊, resulting in blueberry samples presented light amethyst, while sterilizing samples presented dark pink because of the lost of anthocyanin.

Influence of cooking time and cooling rate on the functionality and microstructure of processed cheese spreads

The objective of this work was to study the influence of cooking time and cooling rate on functionality and microstructure of processed cheese spreads. When the cooking time was 20 min, the hardness and apparent viscosity were increased, and formed a homogenous, dense, and three-dimensional protein network, and a stronger gel was formed at this time. The slow cooling can increase the hardness and apparent viscosity of products, protein wall was thicker, and network was closer, so products can formed a stronger gel structure. The influence of cooking time on the functional properties was more significant than the influence of rapid cooling.

Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijao cremoso processed cheese processing

The effect of sodium reduction and Lactobacillus acidophilus addition(free or microencapsulated)on the quality parameters of requeijao cremoso processed cheese was assessed for 90 days at 5℃.Three formulations were prepared:(CONT)regular salt content and curd fusion(90℃/2 min),(FREE)reduced salt content+free probiotic culture added after curd fusion(90℃/2 min),and(MICRO)reduced salt content+microencapsulated probiotic culture added before curd fusion(70℃/5 min).FREE and MICRO formulations showed increased monounsaturated and polyunsaturated fatty acid content,improved health indices(decreases in thrombogenic index and increases in desirable fatty acid index),and altered rheological properties(higher consistency index,apparent viscosity,elastic properties,and gel strength).In addition,the MICRO formulation showed higher texture sensory acceptance and probiotic counts higher than 6 log CFU/g during storage and simulated gastrointestinal conditions.Overall,microencapsulation of probiotics with spray chilling represents an innovative solution in requeijao cremoso processed cheese.

Effect of Fortifying Camel Milk with Sheep Milk on the Processing Properties, Chemical Composition and Acceptability of Cheeses

This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed with sheep＇s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature （37-40 ~C）. The study revealed that fortifying camel＇s milk with sheep＇s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep＇s milk to camel＇s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep＇s milk to camel＇s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel＇s milk and sheep＇s milk revealed yield of 10.66% and 23.53%, respectively. There were significant （P 〈 0.001） differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel＇s milk after addition of 75% and 50% sheep＇s milk were the most acceptable compared to other cheeses. Hence sheep＇s milk could be added to camel＇s milk for improvement of cheese properties.