Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses
Introduction
The fresh cheese is a very nutritious food with a very similar composition to milk, highlighting the high biological value of proteins, calcium, phosphorus and some vitamins. However, fresh cheeses contain fats ranging from 18 to 29 g/100 g (Hwang & Gunasekaran, 2001), with saturated fatty acids, which negatively affect consumer health. In Western populations and elsewhere, there is a growing demand for reduced-fat dairy products, including cheeses (Banks, 2004), because of the rising rates of obesity, atherosclerosis, coronary heart disease, high blood pressure, and injury diseases of tissues associated with milk fat (Grosso, 2017).
Unfortunately, fat reduction usually provokes deficiencies in texture, aroma and flavour of cheeses (Sipahioglu, Alvarez, & Solano-Lopez, 1999), being less appetising and with lower yields than cheeses made with whole milk (Rodríguez, 1998). These undesirable effects can be remedied through three main strategies: modification of cheese-making technologies, use of adjunct cultures or addition of fat substitutes (Drake & Swanson, 1995).
The use of homogenisation of creams as a processing tool for the improvement of reduced in fat or partially skimmed cheeses has been studied for Cheddar (Metzger & Mistry, 1994, 1995), Mozzarella (Poduval & Mistry, 1999; Rudan, Barbano, Guo, & Kindstedt, 1998), Iranian and Turkish white cheeses (Karaman & Akalın, 2013; Madadlou, Mousavi, Khosrowshahi asl, Emam-Djome, & Zargaran, 2007). This technology was mainly used to increase yield and speed up lipid hydrolysis (Madadlou et al., 2007), allowing the reduction of fat losses in whey (Karaman & Akalın, 2013; Metzger & Mistry, 1994).
Ultra-high homogenisation pressure (UHPH) is a non-thermal treatment based on the same principles as conventional homogenisation (Zamora & Guamis, 2015). The different geometry of the reaction chamber allows reaching pressures of 10–15 times superior to the classic homogenisers (Donsì, Annunziata, & Ferrari, 2013). Currently, the seats and needles of UHPH valves are being built in ceramic or coated with artificial diamond (Dumay et al., 2013). When the fluid passes through the valve, it is subjected to shear, cavitation and turbulence (Donsì et al., 2013), resulting in homogenised fluid heating (Floury, Legrand, & Desrumaux, 2004; Thiebaud, Dumay, Picart, Guiraud, & Cheftel, 2003). Its main effects are the reduction of particle size, the stabilization of emulsions, the improvement of the extraction of metabolites and the inactivation of microorganisms and enzymes to levels similar or superior to pasteurization with a concomitant reduction of microbial load (Dumay et al., 2013; Zamora & Guamis, 2015). Few studies have been carried out in order to evaluate the potential of UHPH as an alternative treatment for the production of cheese (Trujillo, Roig-Sagués, Zamora, & Ferragut, 2016). This technology was useful in increasing yield and cheese moisture, as well as improving sensory properties, by reducing syneresis during storage and improving the microbiological quality of cheeses (Escobar et al., 2011; Zamora, Ferragut, Juan, Guamis, & Trujillo, 2011; Zamora, Ferragut, Quevedo, Guamis, & Trujillo, 2012).
The improvement of cheese-making properties of milk by UHPH has been attributed to changes in milk proteins and fat due to the combined effect of heat and homogenisation (Zamora, Ferragut, Guamis, & Trujillo, 2012; Zamora, Ferragut, Quevedo, et al., 2012). In the case of the present study, the idea was to modify the characteristics of elaborated cheeses by reducing only milk fat globules with UHPH. Thus, the objective was to study the effect of incorporating UHPH-treated cream into skimmed milk, as compared to creams treated by conventional treatments, on the physicochemical and sensorial characteristics of starter-free fresh cheeses reduced in fat.
Section snippets
Milk supply and cream treatments
Fresh raw whole bovine milk was obtained from a local dairy farm (SAT 5717 Can Badó, Santa Agnès de Malanyanes, Barcelona, Spain) and separated into cream and skimmed milk with a centrifugal separator (Seital SE 02.0 V, 500 L h−1, Santorso VI, Italy). The obtained skimmed milk was pasteurised at 74 °C for 15 s in a plate pasteuriser (500 L h−1, F Garvía, Barcelona) and was used in order to standardise untreated light cream at 20% fat before applying treatments.
UHPH treatment of light cream (UH)
Physicochemical analyses and cheese yields
The treatments carried out on the cream did not vary the pH of the obtained cheeses, showing values of 6.50–6.67 (Table 1). Similar pH values were obtained by Hernando (1998) with Burgos cheeses and Zamora, Ferragut, Quevedo, Guamis, and Trujillo (2012) with starter-free fresh cheeses.
Cheeses reduced in fat presented higher humidity and protein content than full-fat cheeses, obviously due to the lower amount of fat (Table 1). Similar results were described for low-fat Feta cheese (Katsiari &
Conclusion
This study shows that adding cream treated by UHPH together with sodium caseinate in cheese-making milk resulted in fat-reduced fresh cheeses with sensory attributes similar to cheeses made with whole milk. The obtained results point out the potential of UHPH technology to produce nutritionally and sensorially improved reduced-in-fat cheeses and obtaining higher yields compared to conventional homogenisation treatment.
Acknowledgement
The author Jhony Mayta gratefully acknowledges the financial support given by the PRONABEC(Per) Fellowship program.
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