Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses

There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin. The use of “Amaranth” cryopowder in the processed cheeses technology allows to enrich them with vitamins, mineral substances and food fibers. The main factors of introducing “Amaranth” cryoadditive were: the normative organoleptic estimation of a product and its daily need.Introduction of “Amaranth” cryopowder in cheese masses results in the energetic value growth along with the treating-prophylactic effect. The complicated complex of chemical and biochemical compounds, included in the composition of “Amaranth” cryopowder, allows to relate it to products with the wide spectrum of treating-prophylactic and radio-protective properties.Organoleptic characteristics of processed cheeses with cryopowder “Amaranth” testified that experimental samples of cheese keep the tender, elastic and resilient consistence. They have the specific original taste and smell (of cream butter). They had the homogenous picture on the cut, paste of the light-yellow or yellow color with separate dots of amaranth (black-red color). The surface of experimental samples was clean, shiny, correspondent to standards.Experimental samples had the pleasant commodity look. Processed cheese, produced using “Amaranth” cryopowder, combines in itself traditional consumption properties with technological possibilities of functional-technological ingredients of the vegetable origin.The offered products widen the assortment of milk products of the treating-prophylactic direction

Production of Processed Cheese Using Lipase-Catalyzed Transesterified Palm Kernel Olein and Anhydrous Milk Fat Mixtures

In recent years, lipase-catalyzed transesterification has received considerable attention from the fats and oils industry due to its potential to modify the physical and chemical properties of edible fats and oils. In this study, enzymatic transesterification of three different ratios of palm kernel olein (PKO) and anhydrous milk fat (AMF) was carried out using immobilized lipase from Rhizomucor miehei (Lipozyme 1M 60) to modify their chemical and physical properties, such that they can be used in the production of processed cheese. After transesterification for 8 hours, there were either increases or decreases in the concentrations of several existing triglycerides (TG) of the reaction mixtures and, in some cases, the formation of new peaks. The results also showed that increasing the reaction time, increased the % free fatty acid (FF A) between 1 to 2%.of free fatty acids, declined after the transesterification process. The solid fat content (SFC) decreased with respect to the control samples. At 40°C, the PKO:AMF (7:3) transesterified fat mixture was completely melted, making it a potential candidate in the formulation of processed cheese. Thermal profiles showed that the original peaks of the transesterified mixtures have either shifted or completely changed and some new peaks were also formed. It was also found that the transesterified fat mixtures were in the β form, compared to a predominantly β form before transesterification. After the preparation of experimental processed cheese, several chemical and physical analyses of this final product were carried out. The results showed that the experimental processed cheese had a satisfactory aroma and texture compared to the commercial sample. It also recorded a high total solid content and a low amount of moisture, with a good workability and overall general behaviour at cool, ambient, and elevated temperatures.Sensory evaluation and texture analysis studies were also conducted on the final product. The experimental processed cheese samples achieved an acceptable response from the panelists, where there was no significant difference between the samples in terms of colour and texture. The texture profiles indicated that the experimental processed cheese samples exhibited close texture profiles compared to their counterpart commercial sample

Cress Seed (Lepidium sativum) Role in the healthy Processed Spread Cheese and Its Anti-Diabetic Activity

The present study dealt with utilization of cress seeds (Lepidium sativum) in the manufacture of processed spread cheese, instead of emulsifying salt. Cress seed have also health promoting properties especially lowering glucose ratios. Cress seeds powder were prepared and added with the ingredients during manufacture of processed spread cheese at levels of six ratios (0.05, 1.5, 2.5, 3.5, 4.5 and 5.5%) compared with control (3% commercial emulsifying salt). The chemical, physical, microbiology and organoleptic properties of resultant samples were evaluated. Data revealed that processed spread cheese sample fortified with 3.5% cress seeds was the best either when fresh or during storage (8±2ºC for 3 months) and they had acceptable properties. Microstructure of processed cheese spread samples were also conducted. From nutritional view, processed cheese spread samples fortified with 3.5% cress seeds were used for feeding Adult male albino rats to study their effect on plasma glucose level. Obtained data indicated that the glucose level in plasma was significantly decreased (

Effects of Ingredient Substitution on Processed Cheese

The availability of a wide range of quality palm products ranging from crude to fully refined, its flexibility and reliability o f supply had enabled the substitution of palm blend for milkfat. Furthermore, milk fat contains saturated fatty a high cholesterol content is considered to be a health liability. The fatty acid composition(FAC)of commercial processed cheese and matured cheddar cheese,confirmed that milkfat was the sole fat source in both samples. Commercial processed cheese was used as an external control and matured cheddar cheese as an ingredient in the processed cheese formulation. The solid fat content(SFC),FACand slip melting point (SMP)of different palm fractions were studied. The blending of different palm fractions were conducted and one with the closest SFC profile compared to milkfat was selected to partially replace milkfat in the experimental processed cheese formulation.Palm blend comprising 30% palmoil and 70% palm kernel olein was found to be most compatible to milkfat. The SFC of the blend was furt her improved by random interesterification(IE)

Effects of high-pressure processing (HPP) on the microbiological, physicochemical and sensory properties of fresh cheeses : a review

High pressure processing (HPP) is an increasingly popular food processing method that offers great potential within the food industry. The drive to use HPP is to provide minimally processed foods which are safe and have extended shelf-life that rival traditional methods of food processing. HPP is currently being applied to a wide variety of food products, although to date the dairy industry has received little attention. The present paper reviews the effects of HPP on fresh rennet- and acid-coagulated cheeses. In additional to modifying physicochemical and sensory characteristics, HPP is reported to inactivate certain micro-organisms typically found in cheeses. Pathogenic microorganisms such as Listeria monocytogenes and Escherichia coli which contaminate, spoil and limit the shelf-life of cheese can be controlled by HPP. HPP can also cause changes in milk rennet coagulation properties, produce a more continuous or homogeneous protein matrix in cheese, improve cheese structure, texture and yield, as well as reduce moisture content variations within fresh cheese blocks. Providing HPP can be operated economically, the use of pressure may be an attractive new method for the processing of cheese

PENGARUH KONSENTRASI BUAH DAN BAHAN PENSTABIL TERHADAP KARAKTERISTIK FRUIT CHEESE SPREADABLE PROCESSED

Diversified products processed cheese must be produced by adding Indonesian fruit local (mulberry, jackfruit, and pineapple ). However, the addition of fruit pulp on processed cheese lead to mild texture and to as water control on fruit product so it is needed stabilizer. This study attempts to get karagenan concentration and concentration the fruit pulp to produce characteristic fruit cheese spreadable proccesed best .The research it is to increase the fruit local to be processed food form and increasing diversity processed food products cheese into a product that can be received by the community. This research used a randomized block design with two factors. that the addition of fruit pulp ( 10 % ,15% , 20%) and adding karagenan stabilizer ( 0,6 %; 0,8; %; 1 % ) .The experiment used in the research by 9 repetition done about 3 times and analyzed using anava, using the further DUNCAN (α=5%).Variable response to research is the organoleptic covering , color; scent; texture; flavor; spoondable. The chemical covering the determination of the moisture content of; levels of fat; levels of a protein and physical; response covering viscosity. The results showed that the research introduction the selected fruit consumers desirability is the fruit of jackfruit, major research and treatment is the addition of stabilizer carrageenan (P) 0.6% and pureed fruits jackfruit (K) 10%,based on the research that karagenan influential real concentration of water levels , fat content , levels of a protein, viscosity, color, texture, and spoondable. The concentration of fruit pulp is on influential to add real characteristic fruit cheese spreadable proccesed namely on water levels, fat content, levels of a protein, viscosity, flavor, scent, color, and spoondable. Interaction karagenan concentration with concentration of jackfruit pulp influential of water levels, fat content, viscosity, spoondable and are no different real in regard to color, flavor, scent, and texture

Enzyme Modified Cheese Flavour Ingredients

End of Project ReportEnzyme-modified cheeses (EMCs) are defined as concentrated cheese flavours produced enzymatically from cheeses of various ages and are principally used as an ingredient in processed foods, where they provide a cost-effective alternative to natural cheese. They can be used as the sole source of cheese flavour to intensify an existing cheese taste, or to impart a specific cheese character to a more bland product. Their main applications are in processed cheese, analogue cheese, cheese spreads, snack foods, soups, sauces, biscuits, dips and pet foods. Their main advantages over other cheese flavour ingredients are: low production costs, consistency, high flavour intensity, diverse flavour range, extended shelf- life, low storage costs and increased functionality. EMCs are generated utilising the same flavour pathways that occur in natural cheese ripening i.e. proteolysis, lipolysis and glycolysis. They are not as easy to differentiate as natural cheeses, as they are characterised by flavour and aroma alone as texture is not a factor in EMC production. The relationship of the flavour of EMCs to the flavour of the corresponding natural cheese remains unclear. This is especially true for Cheddar EMC which is commercially available in a range of Cheddar flavours . Despite the fact that a wide range of commercial EMCs are available, there is very little detailed information available regarding their properties or the specific production processes used. The main objective of this research was to build a knowledge base on EMC products and to utilise this to develop a biotechnological process for the production of improved enzyme modified cheeses for use as flavour ingredients. The strategy was to establish quantitative relationships between the compositional, proteolytic and lipolytic parameters and the sensory characteristics of EMCs. This data would then be used to develop a predictive model for flavour development in EMC production and the subsequent generation of an optimised EMC process enabling the generation of a range of cheese flavours from single or multiple substrates.Department of Agriculture, Food and the Marin

The Impact of Retail Promotion on the Purchase of Private Label Products: The Case of U.S. Processed Cheese

This study examines the impact of retail promotion on the purchase of private label products. The influence of private label coupons, national brand coupons, and store features is examined. To identify these effects, a logistic model Probit is estimated where the binary variable equals 1 if the household buys the private label product, and equals 0 if the private label product is not bought. The model gives the probability that Y=1 is chosen conditional on a set of explanatory variables. In this study we focus on the American processed cheese transactions and we use the ACNielsen Homescan Panel of U.S. households for the year 2005. No significant relationship was found between private label purchase and the level of private label couponing activity. Although increasing private label couponing has no impact on increasing private label purchase, a strong negative relationship was found between national brand manufacturer couponing activity and private label purchase decision. Therefore, national brand couponing appears to be an effective strategy for manufacturers to deter the private label growth in the processed cheese market.retail promotion, coupon, private label, cheese consumption, probit, endogenous explanatory variable, Consumer/Household Economics, Demand and Price Analysis,

IMPERFECT COMPETITION, TRADE POLICY AND PROCESSED AGRICULTURAL PRODUCTS: SOME INITIAL RESULTS

This paper applies some recent developments in international trade theory to processed agricultural product markets. Theoretical results are derived showing that when such markets are characterized by imperfect competition, there may be a case for government intervention in the form of subsidies and tariffs. In order to provide some empirical background, a simulation model is used to assess the level of an optimal tariff on U.S. cheese imports. The implications of this analysis for the liberalization of agricultural trade are also considered.Agricultural and Food Policy, International Relations/Trade,