CONACYT-Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tlaxcala 90700, Mexico.
Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, Puebla 72570, Mexico.
Ultrason Sonochem. 2021 Aug;76:105621. doi: 10.1016/j.ultsonch.2021.105621. Epub 2021 Jun 8.
Aiming at producing a reduced fat cheese (RFC) as an alternative to full-fat Panela cheese, a highly consumed fresh Mexican dairy product, thermosonication (TS) processes (24 kHz, 400 W nominal power, 2, 4 and 6 min; 50, 55 and 60 °C) were evaluated to treat WPC (80% protein) blended with reduced-fat milk (1 and 2% fat), which were later LTLT pasteurized. TS blends were compared in terms of their technological properties (water holding capacity-WPC, gel firmness- GF, color, pH and titratable acidity) with those of a regular full fat (3%) LTLT pasteurized milk used as a control. Afterwards, a regression analysis was carried out with the obtained data in order to select the most appropriate conditions for cheesemaking purposes (similar GF, higher WHC with respect to the control), minimize both fat content and TS treatment duration to minimize energy expenses. According to these restrictions, the selected conditions were 1.5% fat milk-WPC blend, TS treated at 60 °C for 120 s; 1% fat milk-WPC blend, TS treated at 50 °C for 120 s and 1% fat milk-WPC blend, 50 °C for 144 s, which allowed preparing low fat cheeses (LFCs). These TS treatments were applied in a larger scale to elaborate Panela-type LFCs comparing different technological properties (cheese yield, syneresis, water content, texture profile analysis, color and titratable acidity) with those of a full fat variety, at day 1 and during 14 days of refrigerated storage. Results showed similar texture profiles of LFC cheeses and full fat milk cheeses throughout their storage period with significant changes in composition parameters (higher moisture, protein and salt contents, with low fat percentages), syneresis, selected color parameters (hue, b*), with no observed changes in cheese yield, TA and pH during cheese storage. These promising results are encouraging to develop LFCs with no physicochemical or technological defects using novel processing techniques that may help reducing calorie consumption without compromising sensory acceptability.
针对生产低脂奶酪（RFC）作为高消费的新鲜墨西哥乳制品全脂 Panela 奶酪的替代品，评估了热声处理（TS）工艺（24 kHz，400 W 标称功率，2、4 和 6 分钟；50、55 和 60°C）来处理 WPC（80%蛋白质）与低脂牛奶（1%和 2%脂肪）混合，然后进行 LTLT 巴氏杀菌。TS 混合物在其技术特性（WPC 的持水力-WPC、GF 的凝胶硬度-GF、颜色、pH 和可滴定酸度）方面与作为对照的常规全脂（3%）LTLT 巴氏杀菌牛奶进行了比较。之后，对获得的数据进行了回归分析，以便为奶酪制作目的选择最合适的条件（类似的 GF，相对于对照物具有更高的 WHC），最大限度地减少脂肪含量和 TS 处理时间，以最大限度地降低能源成本。根据这些限制，选择的条件是 1.5%脂肪牛奶-WPC 混合物，在 60°C 下处理 120 秒；1%脂肪牛奶-WPC 混合物，在 50°C 下处理 120 秒和 1%脂肪牛奶-WPC 混合物，在 50°C 下处理 144 秒，这允许制备低脂奶酪（LFC）。这些 TS 处理在更大规模上应用于制作 Panela 型 LFC，比较了不同的技术特性（奶酪产量、离浆、水分含量、质地分析、颜色和可滴定酸度）与全脂品种的特性，在第 1 天和冷藏储存的 14 天期间。结果表明，LFC 奶酪和全脂牛奶奶酪在整个储存期间具有相似的质地剖面，其组成参数（较高的水分、蛋白质和盐含量，脂肪百分比较低）、离浆、选择的颜色参数（色调、b*）发生了显著变化，在奶酪储存期间，奶酪产量、TA 和 pH 没有变化。这些有希望的结果鼓励使用新的加工技术开发无物理化学或技术缺陷的 LFC，这可能有助于减少热量摄入，而不会影响感官可接受性。
