The Impact of Partial Replacement of Milk Protein Concentrates by Acid Whey Proteins and Adding Bifidobacteria on Some Properties of Functional Analogue Feta Cheese
[1]
Ismail M. M., Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.
[2]
El-Tahra M. A. Ammar, Dairy Department, Faculty of Agriculture, Mansoura University, El-Mansoura, Egypt.
[3]
El-Shazly A. K., Dairy Department, Faculty of Agriculture, Mansoura University, El-Mansoura, Egypt.
[4]
Eid M. Z., Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.
In this study functional analogue Feta cheese was made by adding bifidobacteria culture and replacement of part of fresh skim milk and milk protein concentrate (MPC) by blending 5, 10, 15 and 20% of acid whey proteins (AWP) locally produced in Egypt. The resulted cheese was stored at 5°C with or without brine for 35 days. Results showed that adding of bifidobacteria had no significant effect on the chemical composition and organoleptical properties of cheese and slightly increased the total viable bacterial count (TVBC). Incorporation of AWP slightly decreased TS while increased acidity, salt, water soluble nitrogen (WSN), non-protein-nitrogen (NPN) and total volatile fatty acids (TVFA) of cheese. Fat, TVBC, lipolytic bacteria, moulds and yeast numbers were similar in both treatments with or without adding AWP whereas proteolytic bacteria and bifidobacteria counts were higher in AWP samples. Cheese made using bifidobacteria and 5 and 10% AWP gained sensory evaluation scores similar to control however adding 15 and 20% AWP decreased the body and texture scores at the end of storage period with no effect on colour, appearance and flavour. On the other hand, cheese stored in brine had lower acidity, total solids, fat, WSN, NPN and TVFA values as compared with that stored without brine. Also, various microbial groups especially bifidobacteria decreased in brined cheese. On contrary, sensory evaluation scores were higher and shelf life was longer for brined cheese. Addition of 5, 10, 15 and 20% of AWP reduced production cost of cheese by 4.63, 8.67, 12.71 and 18.16% respectively. So, it is suggested that functional analogue Feta cheese with good quality can be made by adding 5 and 10% AWP while spreadable analogue Feta cheese can be produced by addition of 15 and 20% AWP.
[1]
American Public Health Association. Standard methods for the examination of dairy products. Amer. Publ. Health Assoc. 1992; Inc.12th ed., New York, USA.
[2]
AOAC. Association of Official Analytical Chemists. Official Methods of Analysis. 2000; 17th ed, Washington, DC, USA.
[3]
Bachmann H. Cheese analogues: a review. Int. Dairy J. 2000; 11: 505–515.
[4]
Baig MI, Prasad V. Effect of incorporation of cottage cheese whey solids and Bifidobacterium bifidum in freshly made yogurt. J. Dairy Res. 1996; 63(3): 467- 473.
[5]
Belobrajdic D, McIntosh G, Owens J. A high whey protein diet reduces body weight gain and alters insulin sensitivity relative to red meat in Wistar rats. J. Nutrition.2004; 134: 1454-1458.
[6]
Degheidi MA, Elewa NAH, Zedan MA, Malim MA. Utilization of probiotic bacteria in UF white soft cheese. Egyptian J. Dairy Sci.2009; 37: 73-84.
[7]
Denis R. Technological aspects related to the use of bifidobacteria in dairy products. Lait.2005; (85): 39–56.
[8]
Dinakar P, Mistry VV. Growth and viability of Bifidobacterium bifidum in Cheddar cheese. J. Dairy Sci.1994; 77: 2854-2864.
[9]
Duncan, D. B. (1955). Multiple Range and Multiple F-test. Biometrics,11:1– 42.
[10]
El-Abd MM, Abd El-Fattah AM, Osman SG, Abd El-Kader RS. Effect of some lactic acid bacteria on the properties of low salt Domiati cheese. Egyptian J. Dairy Sci.2003; 31: 125-138.
[11]
El-Zeini HM, El-Aasser MA, Anis SMK, Romeih EAH. Influence of some processing treatments on chemical composition, rheological properties and micro-structure of cast UF-white soft cheese. Egyptian J. Dairy Sci.2007; 35: 57-72.
[12]
Fox PF, Guinee TP, Cogan TM, McSweeny PLH. Fundamentals of Cheese Science. 2000; Gaithersburg, MD, USA: Aspen Publishers, Inc.
[13]
Hamad MN, Ismail MM. Effect of moisture content on the quality of processed cheese spread. Egyptian J. Dairy Sci.2009; 37: 255-262.
[14]
Hamad MN, Ismail MM. Improvement of white cheese spread properties 2. Adding of some flavouring agents. J. Food and Dairy Sci., Mansoura Univ.2013; 4(5): 235-245.
[15]
Ismail MM. Effect of adding denatured whey proteins to cheese milk or cheese curd on some properties of Ras cheese. Egyptian J. Dairy Sci.2012; 40: 59-66.
[16]
Ismail MM, Hamad MN. Improvement of white cheese spread properties. 1- Comparative study. J. Food and Dairy Sci., Mansoura Univ.2013; 4(5): 223-234.
[17]
Ismail M, Ammar E, El-Metwally R. Improvement of low fat Mozzarella cheese properties using denatured whey protein. International J. Dairy Tech.2011; 64(2): 207-217.
[18]
Kaya S. Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining. J Food Eng.2002; 52: 155-159.
[19]
Kebary KMK, Hamed AI, Zedan AN, El-Beheary AAF. Manufacture of Low fat Domiati cheese using Novagel. Egyptian J. Dairy Sci.2006; 34: 175-184.
[20]
Kosikowski FV. Cheese and Fermented Milk Foods. 2nded. 1978.Cornell Univ. Ithaca, New York.
[21]
Ling ER. A Text - Book of Dairy Chemistry. Vol. 2, Practical, 3rd ed.1963 Champan and Hall, London, England.
[22]
Parmar R. Incorporation of acid whey powders in probiotic yoghurt. M. Sc. Thesis.2003; Major in Biological Sciences, Specialization in Dairy, South Dakota State University, U.S.A.
[23]
Punidadas P, Feirtag J, Tung MA. Incorporating whey proteins into Mozzarella cheese. International J. of Dairy Tech.2007; 52(2): 51-52.
[24]
Rahimi J, Khosrowshahi A, Moradi MM, Mohamadi H, Abbasi H. Texture and chemistry of Iranian white cheese as influenced by brine treatments. J Food Process Technol.2013; 4: 219-227.
[25]
Richardson GH. Standard Methods of the Examination of Daity Products. 15th ed. 1985;American Public Health Assocition. Washington, DC.
[26]
SAS (1991). SAS User’s guide: statistics. SAS Inst, Inc, Cary, NC.
[27]
Schar W, Bosset JO. Chemical and physicochemical changes in processed cheese and readymade fondue during storage. A Review. Lebensm.- Wiss. u.-Technol., 2002; 35: 15-20.
[28]
Tashakori A, Yasini-Ardakani SA, Daneshi M. Effect of whey protein concentrate and cornstarch on chemical, rheological and sensorial properties of white Feta cheese. American J. Food Sci. and Tech.2013; 1: 25-29.
