TY - JOUR
T1 - A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production
T2 - Effect of calcium content on bitterness and texture
AU - Schäfer, Johannes
AU - Sebald, Karin
AU - Dunkel, Andreas
AU - Hofmann, Thomas
AU - Rosenthal, Ines
AU - Schuster, Regina
AU - Atamer, Zeynep
AU - Hinrichs, Jörg
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/6
Y1 - 2019/6
N2 - The sensory and structural properties of fresh cheeses (8.0%, w/w, protein) made from fermented skim milk retentates [concentrated-fermented (CoF) fresh cheese] with different calcium-protein ratios (Ca:Prot; 15.9–36.6 mg g −1 ) by means of pilot plant scale microfiltration (MF) and MF in the diafiltration (DF) mode without acid whey (AW) production were characterised. Calcium reduction reduced the bitterness level significantly (by 53.4%) and the bitter peptide content (by ≈33%) of the CoF fresh cheese after ≤ 1 week of storage; however, storage for ≥ 2 weeks resulted in an increase of both bitterness and bitter peptide content, and quantitatively changed the peptide pattern, possibly due to lack of thermisation. Fresh cheese with a lower bitterness level can be successfully manufactured, while avoiding AW production, if the Ca:Prot of the milk retentate is decreased to ≤15.9 mg g −1 (calcium content = 1240 mg kg −1 at 7.81%, w/w, protein) prior to fermentation.
AB - The sensory and structural properties of fresh cheeses (8.0%, w/w, protein) made from fermented skim milk retentates [concentrated-fermented (CoF) fresh cheese] with different calcium-protein ratios (Ca:Prot; 15.9–36.6 mg g −1 ) by means of pilot plant scale microfiltration (MF) and MF in the diafiltration (DF) mode without acid whey (AW) production were characterised. Calcium reduction reduced the bitterness level significantly (by 53.4%) and the bitter peptide content (by ≈33%) of the CoF fresh cheese after ≤ 1 week of storage; however, storage for ≥ 2 weeks resulted in an increase of both bitterness and bitter peptide content, and quantitatively changed the peptide pattern, possibly due to lack of thermisation. Fresh cheese with a lower bitterness level can be successfully manufactured, while avoiding AW production, if the Ca:Prot of the milk retentate is decreased to ≤15.9 mg g −1 (calcium content = 1240 mg kg −1 at 7.81%, w/w, protein) prior to fermentation.
UR - http://www.scopus.com/inward/record.url?scp=85062698277&partnerID=8YFLogxK
U2 - 10.1016/j.idairyj.2019.01.012
DO - 10.1016/j.idairyj.2019.01.012
M3 - Article
AN - SCOPUS:85062698277
SN - 0958-6946
VL - 93
SP - 72
EP - 80
JO - International Dairy Journal
JF - International Dairy Journal
ER -