Palyvou-Gianna Elpiniki, Vilela Tatiana Paula, Gomes Ana Maria, Ferreira João Paulo
Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
Present address: Mondelez International, Research, Development & Quality, Birmingham, UK.
Food Technol Biotechnol. 2021 Dec;59(4):507-518. doi: 10.17113/ftb.59.04.21.7262.
Fresh cheese varieties represent an important share of the whole cheese market. Although with great variability in terms of composition and method of preparation, fresh cheese varieties are bland in flavour and their production originates whey drainage. On the other hand, the cheese market is also responsible for a significant amount of food waste. These motivated the development of a novel fresh cheese incorporating ripened cheese, which can then represent a valorisation of ripened cheese surpluses.
A variable amount of ripened cheese was dispersed in a paste of gelatinized starch (normal corn or waxy rice) in milk, producing melted cheese bases. These cheese bases were diluted with milk, sometimes enriched with skimmed milk powder, and then renneted. Macronutrient content and physical properties of the resultant fresh cheese were characterized. Sensory analyses of samples incorporating mature Cheddar, goat's or ewe's cheese were carried out.
Gel formation of the initial mixture was hindered above 8% (/) incorporation of ripened cheese, which could be overcome by the addition of skimmed milk powder. These observations are corroborated by the hardness values from texture analysis tests. Evaluation of syneresis of different samples enabled to conclude that the addition of 2% (/) starch and 2.8% (/) skimmed milk powder contributes to reduction of its magnitude by half. Sensory analysis with a consumer panel indicated a preference for a more consistent texture of the fresh cheese, and for the Cheddar flavour.
A novel fresh cheese variety incorporating dispersed ripened cheese was prepared. The proposed method is versatile and quite straightforward and does not use polyphosphate salts or originate whey wastage. The fresh cheese physical and sensorial properties can be manipulated by the amounts and types of added starch, ripened cheese and skimmed milk powder; such tailoring of fresh cheese properties widens product portfolio capacity for a larger number of consumer groups. The added ripened cheese can come from non-sellable pieces and unsold stocks from the retail sector, contributing to a reduction of food waste.
新鲜奶酪品种在整个奶酪市场中占有重要份额。尽管新鲜奶酪品种在成分和制备方法上差异很大，但它们的味道平淡，生产过程中会产生乳清排放。另一方面，奶酪市场也造成了大量的食物浪费。这些因素促使人们开发一种新型的加入成熟奶酪的新鲜奶酪，这可以实现成熟奶酪剩余物的增值利用。
将不同量的成熟奶酪分散在牛奶中的糊化淀粉（普通玉米淀粉或糯米淀粉）糊中，制成融化的奶酪底料。这些奶酪底料用牛奶稀释，有时还加入脱脂奶粉，然后加入凝乳酶。对所得新鲜奶酪的宏量营养素含量和物理性质进行了表征。对加入成熟切达干酪、山羊奶酪或绵羊奶酪的样品进行了感官分析。
当成熟奶酪的加入量超过8%（/）时，初始混合物的凝胶形成受到阻碍，添加脱脂奶粉可以克服这一问题。质地分析测试的硬度值证实了这些观察结果。对不同样品的脱水收缩评估表明，添加2%（/）的淀粉和2.8%（/）的脱脂奶粉有助于将其程度降低一半。消费者小组的感官分析表明，消费者更喜欢质地更均匀的新鲜奶酪，以及切达干酪的味道。
制备了一种新型的加入分散成熟奶酪的新鲜奶酪品种。所提出的方法具有通用性且相当简单，不使用多磷酸盐，也不会产生乳清浪费。新鲜奶酪的物理和感官特性可以通过添加的淀粉、成熟奶酪和脱脂奶粉的数量和类型来控制；这种对新鲜奶酪特性的定制扩大了针对更多消费群体的产品组合能力。添加的成熟奶酪可以来自零售部门无法销售的碎片和未售出的库存，有助于减少食物浪费。
