| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
1 Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, and
2 Department of Agricultural and Biosystems Engineering, South Dakota State University, Brookings 57007
Corresponding author: Ashraf N. Hassan; e-mail: Ashraf.Hassan{at}sdstate.edu.
The objective was to study the influence of different exopolysaccharide (EPS)-producing and nonproducing lactic cultures on the viscoelastic properties of reduced-fat Cheddar cheese. Changes in the viscoelastic properties were followed over a ripening period of 6 mo. Results showed that the elastic, viscous, and complex moduli were higher in reduced-fat cheeses made with EPS-nonproducing cultures than in full-fat cheese. No differences in the viscoelastic properties were found between young reduced-fat cheese made with a ropy strain of Lactococcus lactis ssp. cremoris (JFR1) and its full-fat counterpart. Interestingly, the changes in viscoelastic moduli in both full-fat cheese and reduced-fat cheese made with JFR1 during ripening followed the same pattern. Whereas the moduli increased during the first month of ripening in those 2 cheeses, a dramatic decrease was observed in all other cheeses. Slopes of the viscoelastic moduli as a function of frequency were lower in the full-fat than in reduced-fat cheeses. The creep test showed that fresh reduced-fat cheese made with JFR1 was less rigid and more deformable than that made with EPS-nonproducing cultures. The creep and recovery properties of young reduced-fat cheese made with JFR1 and the full-fat type were similar. No differences were found in the viscoelastic properties between reduced-fat cheese made with no EPS and those made with EPS-producing adjunct cultures of Streptococcus thermophilus. After 6 mo of ripening, cheeses made with EPS-producing cultures maintained lower elastic and viscous moduli than did those made with no EPS.
Key Words: reduced-fat cheese • Cheddar • exopolysac-charide • viscoelastic properties
Abbreviation key: %Crp = percentage creep recovery, EPS = exopolysaccharide, FFC = full-fat control cheese, G' = elastic modulus, G'' = viscous modulus, G* = complex modulus, MNFS = moisture in nonfat substance, RFC = reduced-fat control cheese, RF-JFR1 = reduced-fat cheese made with the ropy culture Lactococcus lactis ssp. cremoris JFR1
This article has been cited by other articles:
|
|
 |
|
  H. Bachmann, Z. Kruijswijk, D. Molenaar, M. Kleerebezem, and J. E. T. van Hylckama Vlieg A high-throughput cheese manufacturing model for effective cheese starter culture screening J Dairy Sci, December 1, 2009; 92(12): 5868 - 5882. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
A. N. Hassan ADSA Foundation Scholar Award: Possibilities and Challenges of Exopolysaccharide-Producing Lactic Cultures in Dairy Foods J Dairy Sci, April 1, 2008; 91(4): 1282 - 1298. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
A. N. Hassan, S. Awad, and V. V. Mistry Reduced Fat Process Cheese Made from Young Reduced Fat Cheddar Cheese Manufactured with Exopolysaccharide-Producing Cultures J Dairy Sci, August 1, 2007; 90(8): 3604 - 3612. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
P. Agrawal and A. N. Hassan Ultrafiltered Milk Reduces Bitterness in Reduced-Fat Cheddar Cheese Made with an Exopolysaccharide-Producing Culture J Dairy Sci, July 1, 2007; 90(7): 3110 - 3117. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
A. N. Hassan and S. Awad Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese: Cryo-Scanning Electron Microscopy Observations J Dairy Sci, December 1, 2005; 88(12): 4214 - 4220. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
