Bielecka Marika Magdalena, Florczuk Aleksandra, Aljewicz Marek
Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.
Molecules. 2024 Dec 27;30(1):66. doi: 10.3390/molecules30010066.
The present study was undertaken to investigate the impact of curdlan and buttermilk addition on the physicochemical and sensory attributes of processed cheeses (PCs), thereby elucidating their potential utility in culinary applications. Comprehensive analyses were conducted to assess the chemical composition, textural and rheological properties, microstructural features, and sensory characteristics of PCs. The findings indicate that the addition of curdlan notably decreased both the hardness and stickiness of cheeses but also significantly reduced their meltability. Conversely, an increase in buttermilk content was correlated with enhanced hardness of the cheese matrix. In addition, buttermilk provided a creamier taste, thereby increasing the product's appeal for consumers. The colorimetric analysis revealed that buttermilk-induced cheese darkening via the Maillard reaction, whereas curdlan addition resulted in a modest increase in yellowness. Buttermilk-containing cheeses received high scores for smoothness and flavor in sensory evaluations. A marked decrease in the functional properties of PCs, such as meltability, was observed when buttermilk addition exceeded 2.5%. Overall, the results of this study suggest that the controlled addition of curdlan and buttermilk positively affects the texture, color, and flavor of PCs, and it provides valuable information for the cheese industry.
本研究旨在探讨添加凝胶多糖和酪乳对加工奶酪（PC）理化及感官特性的影响，从而阐明它们在烹饪应用中的潜在用途。对加工奶酪的化学成分、质地和流变学特性、微观结构特征及感官特性进行了全面分析。研究结果表明，添加凝胶多糖显著降低了奶酪的硬度和黏性，同时也显著降低了其融化性。相反，酪乳含量的增加与奶酪基质硬度的提高相关。此外，酪乳赋予了更浓郁的口感，从而增加了产品对消费者的吸引力。比色分析表明，酪乳通过美拉德反应使奶酪颜色变深，而添加凝胶多糖则使奶酪的黄色略有增加。含酪乳的奶酪在感官评价中在顺滑度和风味方面得分较高。当酪乳添加量超过2.5%时，观察到加工奶酪的功能特性（如融化性）显著下降。总体而言，本研究结果表明，凝胶多糖和酪乳的可控添加对加工奶酪的质地、颜色和风味有积极影响，并为奶酪行业提供了有价值的信息。
