The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional ...The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional and therapeutic significance of consumption for the control of free radicals [3], being an alternative food to reduce nutritional deficiencies of macro and micronutrients in the diet. The results show that the cheese made from a mixture of milk and Inca peanut （70：20 v/v） 0.15 M of Ca sulphate is of firm consistency, with a clotting time of 9 min and yields 14.56% at 80 ℃, is similar to fresh milk cheese sensory characteristics determined by the test of acceptability. Respect to nutrition cheeses present values of protein and fat （16.3% and, 25.05%, respectively）. Sensory evaluation process cheese 70：30 v/v showed an acceptance of 67% relative to a commercial cheese. The texture profile of the finished product, applying a deformation of 30%, have hardness values for 1.88 N, elasticity 0.08, cohesiveness 0.86, adhesiveness 0.36, gumminess 1.62 and chewiness 0.13.展开更多
Adverse health consequences are associated with consumption of so-called trans fatty acids （FAs） generated during chemical hydrogenation processes. Naturally-occurring trans fats, including trans vaccenic acid （TVA...Adverse health consequences are associated with consumption of so-called trans fatty acids （FAs） generated during chemical hydrogenation processes. Naturally-occurring trans fats, including trans vaccenic acid （TVA） derived from a conjugated isomer of linoleic acid （18：2 cis-9, trans-11）, （CLA） in contrast, are recognized as having potentially beneficial effects on human health. These natural trans FAs are found in fat from dairy products and meat of ruminants, and have distinct effects compared with trans FAs industrially produced. The lipid composition of cheeses depends on the milk used. In this work was determined CLA and TVA content in milk fat of sheep and cow to be 1.4% and 3.2%, respectively, and from goat, 0.7% and 1.8%. Also, differences in CLA and TVA content were found in fat extracted from samples of the same cheese type made from cow＇s milk from the same company but with different production dates during a year. The levels of CLA and TVA found in Uruguayan cheeses were generally higher than levels reported in previous studies with comparable cheeses produced in other countries. Milk fat is well-known to confer specific properties to foods. This in turn will affect the rheology and sensory attributes as food. For this reason, it is of interest to determine the triglyceride （TAG） composition in milk-derived foods. Results show that there are characteristic differences in the TAG composition of the different cheeses. We found minimal differences between cheeses from goat and sheep but found distinct characteristics for TAGs from cow milk-derived cheese.展开更多
Phospholipase is an enzyme that hydrolyzes phospholipids releasing a variety of products, like for example lyso-phospholipids, free fatty acids, di-acylglycerols, choline phosphate and phosphatidates, depending on the...Phospholipase is an enzyme that hydrolyzes phospholipids releasing a variety of products, like for example lyso-phospholipids, free fatty acids, di-acylglycerols, choline phosphate and phosphatidates, depending on the site of hydrolysis. In cheese production, lysophospholipids act as surface-active agents in the cheese curd, helping emulsification of water and fat during processing and reducing syneresis. Phospholipases are more specific and have little or no activity toward di- or triglycerides. As a result of phospholipid hydrolysis, flavor defects do not occur due to the main formation of palmitic, oleic, and stearic acids, which are non-volatile short chains fatty acids. According to the scientific studies the use of phospholipase is able to increase the yield of cheese and reduce the environmental impacts of cheese production. Protein and fat largely determine cheese yield. Depending on the milk composition, 75% to 78% of milk protein and 85% to 95% of milk fat are entrapped in the cheese curd. The remaining protein and fat are lost in the whey and, to a lesser extent, in the brine. Crucially in the production of pasta filata cheese fat losses occur in the hot stretching step, where the fresh curd is molded and stretched in hot water. The lysophospholipid-casein complexes should be studied to understand the mechanism leading to cheese yield improvements.展开更多
文摘The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional and therapeutic significance of consumption for the control of free radicals [3], being an alternative food to reduce nutritional deficiencies of macro and micronutrients in the diet. The results show that the cheese made from a mixture of milk and Inca peanut （70：20 v/v） 0.15 M of Ca sulphate is of firm consistency, with a clotting time of 9 min and yields 14.56% at 80 ℃, is similar to fresh milk cheese sensory characteristics determined by the test of acceptability. Respect to nutrition cheeses present values of protein and fat （16.3% and, 25.05%, respectively）. Sensory evaluation process cheese 70：30 v/v showed an acceptance of 67% relative to a commercial cheese. The texture profile of the finished product, applying a deformation of 30%, have hardness values for 1.88 N, elasticity 0.08, cohesiveness 0.86, adhesiveness 0.36, gumminess 1.62 and chewiness 0.13.
文摘Adverse health consequences are associated with consumption of so-called trans fatty acids （FAs） generated during chemical hydrogenation processes. Naturally-occurring trans fats, including trans vaccenic acid （TVA） derived from a conjugated isomer of linoleic acid （18：2 cis-9, trans-11）, （CLA） in contrast, are recognized as having potentially beneficial effects on human health. These natural trans FAs are found in fat from dairy products and meat of ruminants, and have distinct effects compared with trans FAs industrially produced. The lipid composition of cheeses depends on the milk used. In this work was determined CLA and TVA content in milk fat of sheep and cow to be 1.4% and 3.2%, respectively, and from goat, 0.7% and 1.8%. Also, differences in CLA and TVA content were found in fat extracted from samples of the same cheese type made from cow＇s milk from the same company but with different production dates during a year. The levels of CLA and TVA found in Uruguayan cheeses were generally higher than levels reported in previous studies with comparable cheeses produced in other countries. Milk fat is well-known to confer specific properties to foods. This in turn will affect the rheology and sensory attributes as food. For this reason, it is of interest to determine the triglyceride （TAG） composition in milk-derived foods. Results show that there are characteristic differences in the TAG composition of the different cheeses. We found minimal differences between cheeses from goat and sheep but found distinct characteristics for TAGs from cow milk-derived cheese.
文摘Phospholipase is an enzyme that hydrolyzes phospholipids releasing a variety of products, like for example lyso-phospholipids, free fatty acids, di-acylglycerols, choline phosphate and phosphatidates, depending on the site of hydrolysis. In cheese production, lysophospholipids act as surface-active agents in the cheese curd, helping emulsification of water and fat during processing and reducing syneresis. Phospholipases are more specific and have little or no activity toward di- or triglycerides. As a result of phospholipid hydrolysis, flavor defects do not occur due to the main formation of palmitic, oleic, and stearic acids, which are non-volatile short chains fatty acids. According to the scientific studies the use of phospholipase is able to increase the yield of cheese and reduce the environmental impacts of cheese production. Protein and fat largely determine cheese yield. Depending on the milk composition, 75% to 78% of milk protein and 85% to 95% of milk fat are entrapped in the cheese curd. The remaining protein and fat are lost in the whey and, to a lesser extent, in the brine. Crucially in the production of pasta filata cheese fat losses occur in the hot stretching step, where the fresh curd is molded and stretched in hot water. The lysophospholipid-casein complexes should be studied to understand the mechanism leading to cheese yield improvements.
