Evaluation of Persian Gum Effect on Microbial, Physicochemical and Sensory Properties of Brined Ultrafiltered Cheese during Storage

Document Type : Research Article

Authors

• Aliakbar Gholamhosseinpour
• Saeed Zare

Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran

https://doi.org/10.22067/ifstrj.2024.87780.1328

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 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 Methods
After 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.

Keywords

• Brined cheese
• Persian gum
• Storage period
• Ultrafiltration

Main Subjects

• Food Technology

©2024 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

References

1. Abbasi, S. (2017). Challenges towards characterization and applications of a novel hydrocolloid: Persian gum. Current Opinion in Colloid & Interface Science, 28, 37-45. https://doi.org/10.1016/j.cocis.2017.03.001
2. Abdelmontaleb, H.S., Othman, F.A., Degheidi, M.A., & Abbas, K.A. (2021). The influence of quinoa flour addition on the physicochemical, antioxidant activity, textural, and sensory characteristics of UF‐soft cheese during refrigerated storage. Journal of Food Processing and Preservation, 45(5), e15494. https://doi.org/10.1111/jfpp.15494
3. Ali, A.A., El-Ghany, A., Zeidan, M., & Kheder, A.A. (2016). Use of hydrocolloids for enhancing Egyptian style low fat white soft cheese attributes. Journal of Food and Dairy Sciences, 7(8), 363-369. https://doi.org/10.21608/jfds.2016.46028
4. Al‐Otaibi, M.M., & Wilbey, R.A. (2004). Effect of temperature and salt on the maturation of white‐salted cheese. International journal of dairy technology, 57(1), 57-63. https://doi.org/10.1111/j.1471-0307.2004.00123.x
5. Aminifar, M., Emam-Djome, Z., & Belgheisi, S. (2014). Effect of xanthan and milk protein concentrate on hardness, microstructure and ester release of low-fat brined cheese. Iranian Journal of Nutrition Sciences & Food Technology, 9(1), 83-92.
6. (2005). Official Methods of Analysis of the AOAC (Association of Official Analytical Chemists) International, G. W. Latimer and W. Horwitz (Eds.), 18th ed, in ash (incineration at 550ºC method) method 935.42, Gaithersburg, MD.
7. Atasoy, A.F., Hayaloglu, A.A., Ceylan, H.G., & Çiçek, M. (2021). Effects of scalding parameters and ripening on the chemical, textural and microstructural properties of Urfa cheese. Journal of Agricultural Sciences, 27(2), 155-163. https://doi.org/10.15832/ankutbd.605018
8. Azarnia, S., Ehsani, M.R., & Mirhadi, S.A. (1997). Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese. International Dairy Journal, 7(6-7), 473-478. https://doi.org/10.1016/S0958-6946(97)00034-4
9. Azarnia, F., Roozbeh, L., Alaeddini, B., & Ebrahimi Pure, A. (2014, October). Effect of Alyssum homolocarpum gum as fat replacer on chemical and sensory properties of ultra-filtrated Iranian white cheese. In First International Conference on Natural Food Hydrocolloids, Mashhad, Iran (pp. 22-23).
10. Baghdadi, F., Aminifar, M., Farhoodi, M., & Shojaee Ali Abadi, S. (2018). Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum. International Journal of Dairy Technology, 71(2), 382-394. https://doi.org/10.1111/1471-0307.12476
11. Baghdadi, F., Aminifar, M., Farhoodi, M., & Shojaee, S. (2018). Changes in the structure of Brined cheese modified with basil seed gum based on protein-polysaccharide interactions. Journal of Agricultural Science and Technology, 20(4), 695-708.
12. Beik Mohammadi, M., Bolandi, M., & Ghoddusi, H.B. (2015). Production and physicochemical, rheological, sensory analysis of “Lour” cheese. Journal of Food Science and Technology, 12(49), 41-49.
13. Bertolino, M., Dolci, P., Giordano, M., Rolle, L., & Zeppa, G.J.F.C. (2011). Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime. Food Chemistry, 129(3), 1001-1011. https://doi.org/10.1016/j.foodchem.2011.05.060
14. (1989). Standard no. 696: Gerber method for the determination of fat in milk and milk products. London, UK: British Standards Institution.
15. Clark, S., Costello, M., Drake, M., & Bodyfelt, F. (2009). The sensory evaluation of dairy products. Springer. https://doi.org/10.1007/978-0-387-77408-4
16. Dabestani, M., Kadkhodaee, R., Phillips, G.O., & Abbasi, S. (2018). Persian gum: A comprehensive review on its physicochemical and functional properties. Food Hydrocolloids, 78, 92-99. https://doi.org/10.1016/j.foodhyd.2017.06.006
17. Fang, Y., Zhang, H., & Nishinari, K. (Eds.). (2021). Food hydrocolloids: Functionalities and applications. Springer Nature. https://doi.org/10.1007/978-981-16-0320-4
18. Fox, P.F., Guinee, T.P., Cogan, T.M., & McSweeney, P.L. (2017). Fundamentals of cheese science (pp. 121-183). New York: Springer US. https://doi.org/10.1007/978-1-4899-7681-9
19. Fritzen‐Freire, C.B., Mueller, C.M., Laurindo, J.B., Amboni, R.D.D.M., & Prudencio, E.S. (2010). The effect of direct acidification on the microbiological, physicochemical and sensory properties of probiotic Minas Frescal cheese. International Journal of Dairy Technology, 63(4), 561-568.
20. Gholamhosseinpour, A., & Zare, S. (2024). Investigating the effect of Persian gum on physicochemical, textural and rheological characteristics of UF white brined cheese during ripening. International Dairy Journal, 105952. https://doi.org/10.1016/j.idairyj.2024.105952
21. Gholamhosseinpour, A., Karimi Davijani, A., & Karami, M. (2023). Investigating the effect of ozone on the physicochemical, microbial and sensory properties of brined ultrafiltered cheese during ripening. Iranian Food Science and Technology Research Journal. https://doi.org/10.22067/ifstrj.2023.81663.1244
22. Gholamhosseinpour, A., Mazaheri Tehrani, M., & Razavi, S.M.A. (2021). The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening. Iranian Food Science and Technology Research Journal, 17(6), 153-166. https://doi.org/10.22067/ifstrj.2021.70493.1050
23. Gholamhosseinpour, A., Mazaheri Tehrani, M., & Razavi, S.M.A. (2018). Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients. Iranian Journal Food Science and Technology Research, 13, 80-91. https://doi.org/22067/ifstrj.v1396i0.59349
24. Gholamhosseinpour, A., Tehrani, M.M., Razavi, S.M.A., & Rashidi, H. (2014). Evaluation and optimization of chemical and sensory properties of various formulations of recombined UF-Feta cheese analogues using response surface methodology. Iranian Journal Food Science and Technology Research, 10(2), 107-121. https://doi.org/10.22067/ifstrj.v10i2.37815
25. Gunsekaran, S., & Ak, M.M. (2003). Cheese rheology and texture (pp. 41, 44, 313-323). Boca Raton, FL, USA: CRC Press. https://doi.org/10.1201/9781420031942
26. Hamdy, A.M., Ahmed, M.E., Mehta, D., Elfaruk, M.S., Hammam, A.R., & El‐Derwy, Y.M. (2021). Enhancement of low‐fat Feta cheese characteristics using probiotic bacteria. Food Science & Nutrition, 9(1), 62-70. https://doi.org/10.1002/fsn3.1889
27. Hashemi, S.M.B., Gholamhosseinpour, A., & Abedi, E. (2021). Biopreservative potential of Lactobacillus strains in yoghurt dessert. Journal of Food Measurement and Characterization, 15(2), 1634-1643. https://doi.org/10.1007/s11694-020-00755-z
28. Hesarinejad, M.A., Lorenzo, J.M., & Rafe, A. (2021). Influence of gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese. Carbohydrate Polymer Technologies and Applications, 2, 100162. https://doi.org/10.1016/j.carpta.2021.100162
29. (2007). Milk and milk products – Enumeration of colony-forming units of yeasts and/or moulds-colony - Count Technique at 25˚C. Iran National Standards Organization, No. 10154.
30. (2008). Microbiology of food and animal feeding stuffs – Horizontal method for the detection and enumeration of coliforms – Most probable number technique. Iran National Standards Organization, No. 11166.
31. (2022). Milk and milk products, determination of titrable acidity and pH, test method. Iran National Standards Organization, 2nd Revision, No. 2852.
32. Karami, M., Ehsani, M.R., Mousavi, M.E., Rezaei, K., & Safari, M. (2008). Microstructural changes in fat during the ripening of Iranian ultrafiltered Feta cheese. Journal of Dairy Science, 91(11), 4147-4154. https://doi.org/10.3168/jds.2008-1249
33. Karimi, R., Mortazavian, A.M., & Karami, M. (2012). Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. Journal of Dairy Science, 95(8), 4209-4222. https://doi.org/10.3168/jds.2011-4872
34. Khani, A., & Roufegari-Nejad, L. (2019). Low fat UF-feta cheese production containing xanthan gum. Food Research Journal, 29(1), 155-167.
35. Kumar, S., Kanawjia, S.K., & Kumar, S. (2011). The effect of varying casein/fat ratio on physicochemical and sensory qualities of Feta‐type cheese made using buffalo milk. International Journal of Dairy Technology, 64(3), 380-385. https://doi.org/10.1111/j.1471-0307.2011.00686.x
36. Madadlou, A., Mousavi, M.E., & Farmani, J. (2007). The influence of brine concentration on chemical composition and texture of Iranian white cheese. Journal of Food Engineering, 81(2), 330-335. https://doi.org/10.1016/j.jfoodeng.2006.11.010
37. Nateghi, L. (2020). Influence of basil and xanthan gum on physicochemical and tissue properties of Iranian low-fat white cheese. Journal of Innovation in Food Science and Technology, 12(1), 27-45. https://doi.org/30495/JFST.2020.665332
38. Nazari, S.M., Mortazavi, A., Hesari, J., & Tabatabaei Yazdi, F. (2020). Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin. International Journal of Dairy Technology, 73(1), 244-254. https://doi.org/10.1111/1471-0307.12642
39. O’Mahony, J., Lucey, J., & McSweeney, P.J.J.O.D.S. (2005). Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of Cheddar cheese. Journal of Dairy Science, 88(9), 3101-3114. https://doi.org/10.3168/jds.S0022-0302(05)72992-1
40. Rostamabadi, H., Jooyandeh, H., & Hojjati, M. (2016). Optimization of Iranian low-fat cheese with addition of Persian and almond gums as fat replacers by response surface methodology. Research and Innovation in Food Science and Technology, 5(3), 235-248. https://doi.org/10.22101/JRIFST.2016.12.19.532
41. Rostamabadi, H., Jooyandeh, H., & Hojjati, M. (2017). Optimization of physicochemical, sensorial and color properties of ultrafiltrated low-fat Iranian white cheese containing fat replacers by Response Surface Methodology. Iranian Journal of Food Science and Technology, 14(63), 94-106.
42. Santos, T.J.D., Pieretti, G.G., Marques, D.R., Scapim, M.R.D.S., Branco, I.G., & Madrona, G.S. (2015). Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with inulin and acacia gum. Acta Scientiarum-Technology, 37(1), 155-160. https://doi.org/10.4025/actascitechnol.v37i1.19744
43. Shafiei, Z., Hojjatoleslamy, M., Soha, S., & Shariati, M.A. (2014). The influence of malt extraction adding to UF fresh low fat cheese on its textural properties. International Journal of Science and Engineering, 6(1), 52-55. https://doi.org/10.12777/ijse.6.1.52-55
44. Shahab Lavasani, A.R., Ehsani, M.R., Mirdamadi, S., & Ebrahim Zadeh Mousavi, M.A. (2012). Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan during ripening. International Journal of Dairy Technology, 65(1), 64-70. https://doi.org/10.1111/j.1471-0307.2011.00724.x
45. Sharafi, S., Nateghi, L., Eyvazzade, O., & Ebrahimi Taj Abadi, M. (2019). Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum. Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka, 69(4), 239-250. https://doi.org/10.15567/mljekarstvo.2019.0404
46. Shendi, E.G. (2017). Investigation of using guar gum for improving of texture and rheological features of Iranian low fat white cheese. International Journal of Advancements in Technology, 8(3), 1000187. https://doi.org/10.4172/0976-4860.1000187
47. Souza, C.H., & Saad, S.M. (2009). Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT-Food Science and Technology, 42(2), 633-640. https://doi.org/10.1016/j.lwt.2008.07.015
48. Volikakis, P., Biliaderis, C.G., Vamvakas, C., & Zerfiridis, G.K. (2004). Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product. Food Research International, 37(1), 83-94. https://doi.org/10.1016/j.foodres.2003.07.007
49. Volikakis, P., Biliaderis, C.G., Vamvakas, C., & Zerfiridis, G.K. (2004). Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product. Food Research International, 37(1), 83-94. https://doi.org/10.1016/j.foodres.2003.07.007
50. Yasar, K., & Guzeler, N. (2011). Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese. International Journal of Dairy Technology, 64(3), 372-379. https://doi.org/10.1111/j.1471-0307.2011.00679.x
51. Yousefi, M., & Jafari, S.M. (2019). Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends in Food Science & Technology, 88, 468-483. https://doi.org/10.1016/j.tifs.2019.04.015
52. Zomorodi, S., Azarpazhooh, E., & Behmadi, H. (2019). Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese. Journal of Food and Bioprocess Engineering, 2(1), 13-18.
53. Zomorodi, S., Azarpazhooh, E., & Behmadi, H. (2020). Influence of some hydrocolloids on textural properties of UF cheese. Journal of Food Biosciences and Technology, 10(2), 1-10.
54. Zonoubi, R., & Goli, M. (2021). The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation. Food Science & Nutrition, 9(2), 866-874. https://doi.org/10.1002/fsn3.2050