Interaction between phospholipase and transglutaminase in the production of semi-soft fresh cheese and its effect on the yield, composition, microstructure and textural properties

Background: Aqueous leaf extract of Wrightia tinctoria has been in use for artisanal cheese preparation in diverse parts of India. Scientific validation behind the milk clotting potential of W. tinctoria stem proteases purified through three-phase partitioning (TPP) has been attempted. However, its contribution to cheese quality standards has not been tried yet. Objective: To evaluate the suitability of three-phase partitioned W. tinctoria (WT) stem proteases in fresh cheese making. Methods: Fresh cheese was prepared using W. tinctoria TPP proteases and its characteristics were compared with that of commercial plant milk coagulant, Enzeco® (CEz) and rennin (CRn). Yield, organoleptic and textural properties, total fat, protein and moisture content of all cheese were determined according to FSSAI standards. Toxicity of the TPP proteases was assessed on the shrimp model (Artemia salina egg and Litopenaeus vannamei post-larval shrimps). Results: TPP proteases were found to be non-toxic and safe for human consumption with no change in egg hatchability and survival of the shrimps in comparison to that of control. Cheese analysis results indicated perceptible resemblance in nutritional characteristics of WT cheese with control cheese. Yield, textural properties and organoleptic acceptance of WT cheese resembled more closely with that of CEz cheese. Conclusion: Observation from the study paves the way for the acceptance of W. tinctoria proteases as a suitable vegetable rennet for fresh cheese making.

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Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate

Journal of Dairy Research ◽

10.1017/s0022029920000977 ◽

2020 ◽

pp. 1-6

Author(s):

Angela Zappia ◽

Maria Luisa Branca ◽

Amalia Piscopo ◽

Marco Poiana

Keyword(s):

Shelf Life ◽

Storage Period ◽

Textural Properties ◽

Calcium Lactate ◽

Life Extension ◽

Local Market ◽

Mozzarella Cheese ◽

Pseudomonas Species ◽

Juice Concentrate ◽

Fresh Cheese

Abstract Traditional Mozzarella is a fresh cheese produced in Italian local market without additives that shows a short shelf life of about 5 d. This work tested the use of natural additives (bergamot juice concentrate-BJ and calcium lactate-CL) in preserving liquid for a Mozzarella cheese with the aim to extend its shelf life, regarding the microbial growth and overall cheese quality. Results of qualitative analyses showed that the preserving liquid with the mix of BJ and CL promoted an extension of mozzarella shelf life up to 20 d. A slightly reduced growth of Pseudomonas species was evidenced after 5 d of storage, whereas no inhibition of lactic acid bacteria was observed for the storage period. Moreover, mozzarella cheese packed in mixed preserving liquid possessed better textural properties, evidenced by the lowest proteolysis index measured after 13 d of storage, and a good antioxidant activity.

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Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties

LWT ◽

10.1016/j.lwt.2019.108279 ◽

2019 ◽

Vol 113 ◽

pp. 108279 ◽

Cited By ~ 5

Author(s):

Belén García-Gómez ◽

Mª Lourdes Vázquez-Odériz ◽

Nieves Muñoz-Ferreiro ◽

Mª Ángeles Romero-Rodríguez ◽

Manuel Vázquez

Keyword(s):

Textural Properties ◽

Production Effect ◽

Fresh Cheese ◽

Cheese Production

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Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese

Journal of Food Quality ◽

10.1155/2018/5062124 ◽

2018 ◽

Vol 2018 ◽

pp. 1-8 ◽

Cited By ~ 7

Author(s):

Marcello Alinovi ◽

Massimiliano Rinaldi ◽

Germano Mucchetti

Keyword(s):

Shelf Life ◽

Outer Part ◽

Textural Properties ◽

Starter Cultures ◽

Spatial Inhomogeneity ◽

Cheese Texture ◽

The Matrix ◽

Fresh Cheese

Crescenza cheese is a soft fresh cheese without rind, typically manufactured using a high amount of rennet. It is characterized by a fast proteolysis that causes changes in texture and leads to the so-called defect of “colatura” that is the tendency of the matrix to freely flow in the outer part of the cheese and generate spatial inhomogeneities into the cheese. In this paper, the textural properties of Crescenza were evaluated for cheeses manufactured using two types of rennet and starter cultures. Cheese texture was monitored during a 3-week shelf life considering a possible spatial variability of the matrix. At the beginning of the shelf life, a certain spatial inhomogeneity was observed from the center to the edge of the cheese block for all the trials. The firmness decreases from the center to the outer part of the block. During storage, hardness showed a decrease during 1st wk of storage; moreover, from days 7 to 21, cheese increased its hardness in the center and decreased it in the outer part of the block, resulting in a higher spatial inhomogeneity of the cheese. The textural measurements can be a useful tool to define the quality of Crescenza cheese during shelf life.

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