Food Technology
Aliakbar Gholamhosseinpour; Saeed Zare
Abstract
Introduction Cheese is a term that encompasses a diverse group of fermented dairy products produced globally, available in a variety of flavors, textures, and shapes. It is rich in proteins, minerals, and vitamins, all contributing to its high nutritional value. Among these, brined ultrafiltered ...
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Introduction Cheese is a term that encompasses a diverse group of fermented dairy products produced globally, available in a variety of flavors, textures, and shapes. It is rich in proteins, minerals, and vitamins, all contributing to its high nutritional value. Among these, brined ultrafiltered cheeses are soft cheeses that undergo their ripening process in brine. In recent times, this type of cheese has gained popularity, securing a significant consumer market in our country. Food hydrocolloids, comprising polysaccharides and proteins, are extensively utilized in the food, and biomedical industries. They function as thickening agents, forming gels with controlled functionality and specific physical properties. Additionally, they act as stabilizers in various dispersions and serve as carriers for bioactive compounds. Many hydrocolloids, such as whey proteins or dietary fibers, also possess health-promoting properties and can provide essential nutrients necessary for maintaining human biological activity. Beyond their nutritional benefits, food hydrocolloids find applications in advanced materials like food packaging, biomedical materials, biopolymers, polymer electrolytes, mineral nanoparticle synthesis, and organic pollutant removal. Natural hydrocolloids are typically non-toxic and environmentally friendly. They are made naturally from plants, animals, algae, or microorganisms. They are employed to enhance the physicochemical, structural, rheological, and sensory properties of dairy products. Persian gum, derived from the almond tree (Amygdalus scoparia Spach), is one such natural hydrocolloid commonly used as an herbal remedy in Iran. It is commercially available in various colors, shapes, and sizes. Its low cost, availability, biodegradability, and capability to substitute stabilizers and emulsifiers have increased its utilization in the food and pharmaceutical industries. Materials and MethodsAfter being received and initially cooled, raw cow milk underwent pasteurization and was stored for the ultrafiltration process. Persian gum (PG) was incrementally incorporated into a specific quantity of warm retentate and thoroughly blended. This mixture was then combined with the remaining retentate to produce retentates with PG concentrations of 0.03%, 0.05%, and 0.1%. These mixtures were then subjected to homogenization and pasteurization. Following these processes, the retentate was cooled to a temperature range of 35-40°C. It was then poured into containers for coagulation, to which microbial rennet and a starter culture comprising Lactobacillus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and Streptococcus thermophilus were added. After roughly 6 hours, once the curd pH dropped to 5.1, a 12% brine solution was introduced into the container. Finally, the containers were sealed and placed in a 4°C cold storage for microbial, physicochemical, and sensory evaluations over a 90-day storage period. Statistical analysis was conducted using the Minitab software (version 16.2.0.0 for Windows, Minitab Inc., Coventry, United Kingdom) at a 95% confidence level. Results and Discussion Based on the obtained results, during the storage period, no microbial spoilage (including coliforms, molds, and yeasts) was observed in the control and gum-containing samples. The ash content (%), gumminess (N), chewiness (Nmm), adhesiveness (Ns), and fracturability (N) of the samples increased initially up to day 45 and then decreased. The acidity (% lactic acid) of the samples continuously increased during the storage period, while the amount of fat (%) of samples showed a decreasing trend. An increase in gum concentration led to a significant decrease (p≤0.05) in the acidity (167.22 to 123.11 %), gumminess (8.35 to 1.30 N) and chewiness (216.19 to 38.83 Nmm) of the samples, while the ash content (3.69 to 3.92 %) and cheese adhesiveness (0.66 to 0.80 Ns) increased significantly (p≤0.05). Regarding sensory properties, color and appearance, and aroma scores of the cheeses were not significantly affected by the storage time. The interaction effect of time and gum concentration did not create a significant difference in texture and flavor scores, while their single effects were significant (p≤0.05). Overall acceptance of the samples was only significantly affected by the gum concentration (p≤0.05), and the interaction effect of time and concentration did not significantly affect the overall acceptance score. Finally, the cheese containing 0.5% gum received the highest sensory score compared to other samples, while the cheese containing 0.1% gum received the lowest sensory score. Considering the positive effect of Persian gum on various cheese properties, especially texture improvement, its utilization in industrial cheese production, as well as investigating its combined effects with other hydrocolloids, is recommended.
Food Technology
Aliakbar Gholamhosseinpour; Ali Karimi Davijani; Mostafa Karami
Abstract
Introduction Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavors, textures, and shapes. This product considered a source of protein, minerals, and vitamins, all of which add to its high nutritional value. White-brined cheeses ...
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Introduction Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavors, textures, and shapes. This product considered a source of protein, minerals, and vitamins, all of which add to its high nutritional value. White-brined cheeses are soft cheeses that ripen in brine. Brined ultrafiltered cheese, as a popular product, has attracted a broad consumer market in our country. The use of thermal processes to prolong the shelf life of foods has long been considered, but these methods lead to a decrease in nutritional value and product quality. Emerging non-thermal technologies, including ultrasound, pulsed electric field, high hydrostatic pressure, cold plasma and ozone have revolutionized the food processing sector. These processes can improve the safety and quality of food products and increase their shelf life by reducing food spoilage. In addition to expanding food shelf life, these technologies are experiencing more orogress in the industry due to reduced energy consumption. Ozone is one of the most effective disinfectants known that does not leave any dangerous residue on food or other surfaces in contact. Ozone treatment does not require heat and therefore saves energy. Ozonation, as a novel technology, is widely used in preserving meat, processing oysters, inhibiting microbial growth, and oxidizing phenolic compounds. Ozone has been mainly used in the dairy industry to reduce or inhibit the growth of pathogenic or spoilage microorganisms. However, its effect on the non-microbial properties of dairy products has not been studied much. Materials and Methods Cheese production was carried out by ultrafiltration technology in the Hamedan Pegah dairy complex (Hamedan, Iran). The starter culture used in cheese production was R708 (containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis), which was obtained from Christian Hansen, Denmark. Microbial renin enzyme (Proteria, Handry Company, Belgium) was also used for coagulation. Analytical grade chemicals were also purchased from Merck, Darmstadt, Germany. Ozone gas at concentrations of 2 and 5 ppm was used in different stages of brined ultrafiltered cheese production and then the samples were subjected to physicochemical (total solids (TS), ash, pH, salt, protein, fat, acid degree value (ADV)), microbiological and organoleptic (based on the 5-point hedonic scale) analyses at 35-day intervals during a ripening period of 105 days. The studied treatments were: Ozonization of retentate simultaneously with starter inoculation (OA), Ozonization of retentate before starter inoculation (OB), Ozonization of retentate (before starter inoculation) and brine (OC), Ozonization of brine (OD) and control (C). Statistical analysis (One-way ANOVA and Duncan) was performed at a significance level of 95% by the SPSS package program (v. 20.0, Chicago, IL, USA). Results and Discussion Based on the results, the amounts of total solids, ash, salt, ADV and syneresis of cheeses increased significantly (p ≤ 0.05), while the protein and fat contents of the samples decreased significantly (p ≤ 0.05) during the ripening period. The pH of the samples decreased from day 0 to 35 and then increased in most samples until the end of the ripening period. The total counts in the samples increased initially until day 70 but then decreased until the end of the ripening period. In general, during the ripening, cheeses treated with 5 ppm ozone had lower microbial load and higher lipolysis compared to samples treated with 2 ppm ozone. In addition, in most treatments, the sensory scores of cheese samples at the end of the ripening period were significantly (p ≤ 0.05) higher than those at the beginning of the ripening period. The application of ozone treatment was able to improve some of the sensory properties of the cheeses. In general, this improvement was not statistically significant compared to the control, especially at the end of the ripening period.The positive microbial and physicochemical effects of ozone treatment on cheese samples leading to increase the shelf life of brine cheese up to 105 days (30 days more than usual) without having a negative effect on its sensory properties. Therefore, ozone can be used as a non-thermal treatment to extend shelf life and improve some physicochemical characteristics of cheese.
Food Engineering
Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi
Abstract
UF- Feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). In this research, the influence of commercial starter cultures (SafeIT 2, FRC- 65 and R- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein, ash, ...
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UF- Feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). In this research, the influence of commercial starter cultures (SafeIT 2, FRC- 65 and R- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein, ash, salt, acidity, pH), biochemical (pH 4.6, TCA, PTA-soluble nitrogen, acid degree value) and sensory (color and appearance, aroma, texture, flavor and total acceptance) characteristics of UF- Feta cheese analogues was investigated. According to our results, the starter culture types were known to have a significant effect (P≤ 0.05) on pH, %salt, %protein, and pH 4.6- soluble nitrogen of cheeses, whereas the other chemical properties were not affected by them. Ripening time only significantly (P≤ 0.05) influenced %acidity, pH, %salt, acid degree value (meq acid 100 g-1 fat), %protein and %proteolysis products of samples. Also, the starter culture and ripening time did not affect the sensory properties significantly, excluding color and appearance, however, the produced cheeses from SafeIT 2 had higher sensory scores compared with the others containing FRC- 65 and R- 704 cultures.
Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi
Abstract
In this study, a mixture of milk protein concentrate, whey protein concentrate, skim milk powder, soymilk, margarine, butter and water was used for production of recombined UF-Feta cheese analogue. Variables were milk protein concentrate (8%, 9%, 10%), whey protein concentrate (0%, 1.5%, 3%), soymilk ...
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In this study, a mixture of milk protein concentrate, whey protein concentrate, skim milk powder, soymilk, margarine, butter and water was used for production of recombined UF-Feta cheese analogue. Variables were milk protein concentrate (8%, 9%, 10%), whey protein concentrate (0%, 1.5%, 3%), soymilk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Textural properties of Samples were analyzed 3 days post-manufacture. The central composite design was employed and the results were modeled and analyzed using response surface methodology. Coefficients of determination, R2, of fitted regression models for different variables were varied in the range of 89.59-97.80 and the lack-of-fit was not significant for all responses at 95%. Hence, the models for all the response variables were highly adequate. The results showed that the optimum processing conditions for producing cheese with suitable hardness and cohesiveness and lowest adhesiveness were: 9.13% milk protein concentrate, 3% whey protein concentrate, 15% soymilk and 7.65% margarine.
Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi; Hassan Rashidi
Abstract
In this research, a mixture of MPC, WPC, SMP, Soy milk, Margarine, Butter and water was used for production of UF-Feta cheese analogue.Variables were MPC (8%, 9%, 10%), WPC (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Chemical (total solids, protein, acidity) and sensory (color ...
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In this research, a mixture of MPC, WPC, SMP, Soy milk, Margarine, Butter and water was used for production of UF-Feta cheese analogue.Variables were MPC (8%, 9%, 10%), WPC (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Chemical (total solids, protein, acidity) and sensory (color and appearance, aroma, texture, flavor, total acceptance) properties of Samples were analyzed 3 days post- manufacture.The central composite design (CCD) was employedand the results were analyzedusing response surface methodology (RSM). Coefficients of determination, R2, of fitted regression models for mentioned variables ranged between 84.94-99.99 and the lack-of-fit was not significant for all response at 95%. Hence, the models for all the response variables were highly adequate.The results showed that the optimum processing conditions for producing cheese with standard total solids and protein content and highest overall values for the sensory properties were: 9.13% MPC, 3% WPC, 15% soy milk and 7.65% margarine.
Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani
Abstract
Today, production of low-fat products is on the rise. There are several ways to produce mentioned products which one of them is the use of fat substitutes. In this research, table cream (30% fat) was used as the basis for production and the effect of milk protein concentrate (MPC) was studied on physicochemical ...
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Today, production of low-fat products is on the rise. There are several ways to produce mentioned products which one of them is the use of fat substitutes. In this research, table cream (30% fat) was used as the basis for production and the effect of milk protein concentrate (MPC) was studied on physicochemical (water holding capacity, apparent viscosity, pH, acidity, fat) and sensory properties of the final product at 0 %, 6 %, 7.2 %, 8.3 %, 9.3 %, 10.2 % and 11.1 % w/w levels. Results indicated that compared to control, acidity and apparent viscosity are significantly increased and fat, water holding capacity and pH are significantly decreased with increasing MPC (P
Aliakbar Gholamhosseinpour; Mohammad Elahi; Mohammad Javad Varidi; Fakhri Shahidi
Abstract
The rock candy is the grown sucrose crystal which has been produced in Iran and India for the first
time originally. In this process, the large sucrose crystals has been produced by cooling the
supersaturated solution. The traditional processing has not changed up to now. Recently, many efforts
were ...
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The rock candy is the grown sucrose crystal which has been produced in Iran and India for the first
time originally. In this process, the large sucrose crystals has been produced by cooling the
supersaturated solution. The traditional processing has not changed up to now. Recently, many efforts
were done to optimize it. The production of rock candy evaluated under cooled crystallization process.
To increase the yield and the growth of sucrose crystals, the supersaturation and crystallization
parameters should be optimized. Due to low efficacy in this procedure, sucrose crystals with
dimensions less than 3 mm are usually produced by evaporating crystallizers. In this research,
traditional production process of rock candy is studied by doing experiments at different phases in a
traditional plant. According to the results, it takes more than 90 min to reach the suitable
supersaturation, an temperature (112°C) and extra evaporation. So the invert sugar content, reach
from 0.015 % in original sugar to 0.571 % in effluent (mother syrup). The produced rock candy has
0.553 % invert sugar. The pH of solution decreases from 7.3 to 5.2, the color increased from 70 (in
primary sugar) to 1240 ICUMSA unit in the effluent and more than 250 Iu in produced rock candy
(measurement in λ = 420nm ). The high color rate and invert sugar cause the effluent can not be used
in production process.
Key words: sucrose, rock candy, crystallization, supersaturation.
