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Journal articles on the topic 'Cheese analogue'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Ferawati, Ferawati, Mohammed Hefni, Karolina Östbring, and Cornelia Witthöft. "The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties." Foods 10, no. 9 (September 17, 2021): 2208. http://dx.doi.org/10.3390/foods10092208.

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Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to assess the suitability of different types of pulse flour, from boiled and roasted yellow peas and faba beans, to develop plant-based cheese analogues. Different stabilizer combinations (kappa- and iota-carrageenan, kappa-carrageenan, and xanthan gum) were tested. The results showed that firm and sliceable pulse-based cheese analogues could be prepared using all types of pulse flour using a flour-to-water ratio of 1:4 with the addition of 1% (w/w) kappa-carrageenan. The hardness levels of the developed pulse-based cheese analogues were higher (1883–2903 g, p < 0.01) than the reference Gouda cheese (1636 g) but lower than the commercial vegan cheese analogue (5787 g, p < 0.01). Furthermore, the crude protein (4–6% wb) and total dietary fiber (6–8% wb) contents in the developed pulse-based cheese analogues were significantly (p < 0.01) higher than in the commercial vegan cheese analogue, whereas the fat contents were lower. In conclusion, flours from boiled and roasted yellow peas and faba beans have been shown to be suitable as raw materials for developing cheese analogues with nutritional benefits.

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2

Nomura, Masaru. "Cheese Analogue." Nippon Shokuhin Kagaku Kogaku Kaishi 66, no. 4 (April 15, 2019): 147. http://dx.doi.org/10.3136/nskkk.66.147.

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3

Aini, N., B. Sustriawan, V. Prihananto, J. Sumarmono, R. N. Ramadan, and D. Romadhon. "Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant." Food Research 4, no. 4 (March 24, 2020): 1071–81. http://dx.doi.org/10.26656/fr.2017.4(4).395.

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Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

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Aini, Nur, Vincentius Prihananto, Budi Sustriawan, Didik Romadhon, and Riza N. Ramadhan. "The Formulation of Cheese Analogue from Sweet Corn Extract." International Journal of Food Science 2019 (May 2, 2019): 1–8. http://dx.doi.org/10.1155/2019/8624835.

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Analogue cheese made from sweet corn extract was expected to fulfill the people’s need for cheese and as alternative cheese made from cow’s milk. The use of maltodextrin as a filler and citric acid as an acidulant was expected to improve the characteristics of corn cheese. The aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration. The research design used in this study was Response Surface Methodology (RSM) based on Central Composite Design (CCD) with three factors: citric acid concentration (0.12%, 0.16%, and 0.20%), commercial papain (0.026%, 0.030%, and 0.034%), and maltodextrin (10%, 15%, and 20%). The optimum formula to produce cheese analogue with the highest protein content and yield was with the addition of 0.20% citric acid, 0.029% papain, and 20% maltodextrin. The cheese analogue produced from the optimum formula had moisture content of 61.590%, yield of 17.512%, total dissolved solids of 19.00°Brix, dissolved protein of 19.837%, acidity (pH) of 5.4, and fat of 6.976%. The sensory characteristics of cheese analogue spread from sweet corn extract are similar to those of cheese from cow’s milk; i.e., it had a yellowish-white color, distinctive aroma of cheese, no sour taste, and soft texture and was easy to spread. Therefore, it was possible to explore the sweet corn as ingredient of spread cheese that has low fat content.

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5

Haddad, Moawiya A., Sharaf S. Omar, and Salvatore Parisi. "Vegan cheeses vs processed cheeses – traceability issues and monitoring countermeasures." British Food Journal 123, no. 6 (January 22, 2021): 2003–15. http://dx.doi.org/10.1108/bfj-10-2020-0934.

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PurposeThe purpose of this study comes from the need of defining improved durability values and the realization of a good traceability management for selected vegan cheeses has suggested the comparison between a processed cheese and its analogous version without animal-origin raw materials. The durability should be studied at a well-defined temperature, probably agreed among the food producer and the food processor. In addition, the traceability system should consider many components and related suppliers.Design/methodology/approachA supply chain risk assessment analysis has been carried out with relation to two different products: an analogue cheese and a vegan cheese-like preparation. Raw materials and ingredients have been evaluated (production method and origin; geographical identification), with the aim of identifying simplified food.FindingsAn assessment of food supply networks has been carried out. In the first situation (analogue cheeses), the ingredient “cheeses” shows an important complexity: five suppliers with a related six-interconnection hub. On the other side, vegan cheeses are obtained from 11 ingredients (a challenging hub); four of them may be produced from 2–5 components of different origin (five total hubs). Tested processed cheeses are represented by means of a linear food supply network with two hubs (cheeses and “arrival” show degrees 6 and 9, respectively). Networks concerning vegan cheeses include five different hubs: four complex raw materials (degree: 2, 3, 4 and 5) and the “arrival” step (degree: 12).Originality/valueThe information load of vegan cheeses (two hubs, degrees >> average degree) appears high if compared with processed cheeses (two hubs), although the complexity of networks appears similar. Vegan cheeses may seem technologically simpler than processed cheeses and be sometimes questioned because of important traceability issues. Adequate traceability countermeasures in terms of preventive monitoring actions should be recommended when speaking of vegan cheeses. Anyway, a centralized manager would be always required.

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Deinychenko, Grygorii, Inna Zolotukhina, Viktoriia Skrynnik, Liudmyla Deinychenko, and Tamara Kravchenko. "BIOLOGICAL VALUE OF PROTEIN OF CULINARY PRODUCTS BASED ON MILK-PROTEIN CONCENTRATE." EUREKA: Life Sciences 3 (May 31, 2020): 31–37. http://dx.doi.org/10.21303/2504-5695.2020.001287.

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The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an analogue of cottage cheese at culinary products manufacturing. For attaining the set aim, we determined the biological value of protein in products, made using a milk-protein concentrate, comparing to traditional culinary products of fatless cottage cheese. The research object was chosen as a milk-protein concentrate of buttermilk, obtained by the method of thermo-acid coagulation. Puree of cranberries was used as a coagulant. Classic recipes of different groups of culinary products, based on cottage cheese: cheese cakes, cottage cheese casserole, cottage cheese stuffing and cottage cheese biscuits were used as control samples for the studies. The protein value of the milk concentrate and also products on its base was determined by the method of digestible indispensable amino acid score calculation. The conducted studies have demonstrated that despite the less amino acid score of the concentrate, comparing with a control sample, products on its base have higher amino acid score, comparing with their cottage cheese analogues. Thus, the amino acid score of cheese cakes based on the concentrate is 84 % and exceeds the control sample, which amino acid score is 33 %, in 2.5 times. The amino acid score of cottage cheese casserole based on the concentrate is 68 % and exceeds the control sample in 1.7 times. The amino acid score parameter of protein stuffing is 94 % that exceeds the control sample with score 36 % in 2.6 times. The amino acid score of biscuits based on the concentrate is 26 % that exceeds the score of a cottage cheese analogue in 2 times. The obtained results may be used for elaborating and correcting the food ration for the population under conditions of protein deficiency.

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7

Eudier, H., S. Ben-Harb, J. P. Lorand, F. Duthil, M. Negahban, J. M. Saiter, and M. Chan-Huot. "Properties Of An Analogue Cheese Obtained From Raw Peanut." Peanut Science 47, no. 2 (May 28, 2020): 81–88. http://dx.doi.org/10.3146/ps20-1.1.

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ABSTRACT The focus is on a peanut suspension in which starch is added and that exhibits specific mechanical characteristics relevant for food products. The mixture is composed of water, lipids, starch, and proteins. The process consists of blending together the different constituents, and the study changes the experimental conditions to tune the mechanical behavior of the mixture. The rheological properties (viscosity, indentation) and physical parameters such as color, dry extract, and particle size distribution were measured. The matrix behavior was studied after a centrifugation step necessary to determine stability of the emulsion, and for varying shearing durations. Short shearing duration induce a maximum of firmness, observed by measuring indentation resistance, and a maximum of spreadability, evaluated by shear rheometry. On the contrary, long shearing durations destabilize the matrix emulsion by increasing the oil separation capacity. This study observes structural changes in the rheological behavior of this analogue artificial cheese that correlates with the extent of shearing.

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8

Masotti, Fabio, Stefano Cattaneo, Milda Stuknytė, and Ivano De Noni. "Status and developments in analogue cheese formulations and functionalities." Trends in Food Science & Technology 74 (April 2018): 158–69. http://dx.doi.org/10.1016/j.tifs.2018.02.016.

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9

Shah, Rahul, Atanu H. Jana, K. D. Aparnathi, and P. S. Prajapati. "Process standardization for rennet casein based Mozzarella cheese analogue." Journal of Food Science and Technology 47, no. 5 (October 2010): 574–78. http://dx.doi.org/10.1007/s13197-010-0104-3.

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10

Awad, Rezik Azab, Wafaa Mohammed Salama, and Azza Mahmoud Farahat. "Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue." Acta Scientiarum Polonorum Technologia Alimentaria 13, no. 1 (March 30, 2014): 55–64. http://dx.doi.org/10.17306/j.afs.2014.1.5.

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11

L. Seleet, Faten, Jihan M. Kassem, Hala M. Bayomim, N. S. Abd-Rabou, and Nawal S. Ahmed. "Production of Functional Spreadable Processed Cheese Analogue Supplemented with Chickpea." International Journal of Dairy Science 9, no. 1 (December 15, 2013): 1–14. http://dx.doi.org/10.3923/ijds.2014.1.14.

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12

Kassem, Jihan Mohamed, Hayam Mohamed Abbas, Ashraf Gaber Mohamed, Wafaa Kamel Bahgaat, and Tamer Mohammed El-Messery. "Sweet Processed Cheese Spread Analogue as a Novel Healthy Dairy Product." International Journal of Dairy Science 12, no. 5 (August 15, 2017): 331–38. http://dx.doi.org/10.3923/ijds.2017.331.338.

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13

Pogarskaya, Viktoriya, Raisa Pavlyuk, Kateryna Balabai, Aleksey Pogarskiy, Tetyana Stukonozhenko, and Tetyana Abramova. "DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTES AND EXTRACTS." EUREKA: Life Sciences 3 (May 31, 2019): 54–60. http://dx.doi.org/10.21303/2504-5695.2019.00921.

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The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging the storage term of cottage cheese desserts and giving healthful properties to products. There is used and developed the new method of making healthful cottage cheese desserts, based on sour-milk cheese without artificial food additives with the record content of BAS – phytocomponents with using fruit-vegetable fine-dyspersated cryoadditives that are a source of BAS, structure creators, coloring agents and with using extracts of natural spices. It is offered to use two types of vegetable additives as an innovation at producing cottage cheese desserts. The first type of additives – cryopastes of fruit-vegetable raw materials: carotene-containing vegetables (pumpkin, apricot, sea buckthorn), chlorophyll-containing ones (spinach), lemons with zest and apples. Comparing with initial raw materials, the BAS content of fruit-vegetable cryoadditives (especially, β-carotene, chlorophyll, L-ascorbic acid, soluble pectin) is higher in 2,5…3,5 times. The use of fruit-vegetable cryoadditives at producing cottage cheese desserts gives a possibility to exclude food admixtures and synthetic additives. Introduction of the second type of vegetable additives as extracts of natural spices (cardamom and coriander, balm, lemon zest) in recipes of cottage cheese desserts favors the increase of their storage term in 2 times (comparing with an analogue). Such increase is connected with the high content of natural preservatives, detoxicants and substances with the bactericidal, bacteriostatic effect (aromatic, phenol compounds, tanning substances) in the aforesaid natural spices’ composition. The new method of producing healthful cottage cheese desserts differs from traditional ones by the fact that it includes mechanic destruction of cheese grain in the nanosize easily assimilated form. Fruit-vegetable cryoadditives are used as an innovation, as a source of BAS, natural thickeners and coloring agents and also extracts of natural spices for prolonging the storage term. There are developed the recipes of three types of healthful cottage cheese desserts with cryoadditives of carotene-containing, chlorophyll-containing fruit-vegetable raw materials, and also citruses, apples and ginger. New desserts are in the easily-assimilated nanosize form, differ by the record content of natural BAS of fruits and vegetables. They exceed known world analogues by their chemical composition.

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BUDIMAN, MELANY, RICHARD L. STROSHINE, and PAUL CORNILLON. "Moisture measurement in cheese analogue using stretched and multi-exponential models of the magnetic resonance T2 relaxation curve." Journal of Dairy Research 69, no. 4 (November 2002): 619–32. http://dx.doi.org/10.1017/s002202990200585x.

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The dairy industry would benefit from rapid and non-destructive determination of moisture content of cheese products. The two components primarily responsible for the low-field magnetic resonance (MR) spin-spin relaxation (T2) signal of cheese products are fat and the water bound to protein. If the moisture component of the signal can be distinguished from the fat component, it should be possible to measure moisture using an MR sensor. Therefore, a key aspect of the development of an MR moisture measurement method is examination of techniques for analysis of T2 relaxation curves. One common method of T2 analysis of complex foods, such as cheese, is to fit multi-term exponential models to the curves. An alternative approach is proposed which uses stretched exponential models. The single-term stretched exponential model has been used for porous rock systems and polymers, but not for foods. The T2 relaxation curves were analysed using both models and the results were compared. The number of unknowns in the three-term exponential and two-term stretched exponential models was reduced by assuming the relaxation curve of the fat component was the same as the relaxation curve of pure fat. In each model, one of the exponential terms described the behaviour of the water in the cheese analogue, while the remaining term or terms described the behaviour of the fat. For each model the T2 relaxation time associated with the water was well correlated with moisture content. Coefficients of determination of the relaxation time versus moisture from each of the two models were nearly identical. The advantages and disadvantages of the two models are discussed.

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15

Karpenko, Ekaterina V., Elena Yu Zlobina, Yuliya V. Starodubova, and Vladimir S. Grishin. "FORMULATION OF A SOFT ANALOGUE CHEESE ENRICHED WITH IODINATED PROTEIN VEGETABLE SUPPLEMENT." VESTNIK OF VORONEZH STATE AGRARIAN UNIVERSITY 3, no. 54 (December 2017): 132–43. http://dx.doi.org/10.17238/issn2071-2243.2017.3.132.

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Jana, A. H., H. G. Patel, Pinto Suneeta, and J. P. Prajapati. "Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends." Journal of Food Science and Technology 47, no. 2 (March 2010): 240–42. http://dx.doi.org/10.1007/s13197-010-0034-0.

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17

Adhikari, Amitava K., Om N. Mathur, and Girdhari R. Patil. "Texture and microstructure of chhana and rasogolla made from cows' milk." Journal of Dairy Research 59, no. 3 (August 1992): 413–24. http://dx.doi.org/10.1017/s0022029900030685.

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SummaryThe relationships between the composition, texture and microstructure of chhana (an Indian-style soft cottage cheese analogue) and rasogolla (a sweetened dairy product made from chhana) were analysed. Chhana contained a significantly higher proportion of fat, protein, lactose and minerals than did rasogolla. Cooking of chhana in 60% sucrose solution introduced sucrose and changed the texture and structure to that typical of rasogolla. As chhana was transformed to rasogolla, the Instron textural properties, hardness, gumminess and chewiness, fell significantly, whereas springiness increased dramatically. Market rasogolla had a slightly different composition from the laboratory-made samples, but both had similar Instron textural and sensory textural attributes. Scanning electron microscopy showed that chhana had a structure like cottage cheese or cream cheese, a compact, coalesced casein matrix with fat globules embedded in it. Rasogolla had a conglomerated, ragged and porous casein matrix with uneven surface and numerous large void spaces. The collapsed and ruptured fat globules were found embedded in the agglomerated protein particles of rasogolla. The textural attributes of both chhana and rasogolla could be explained by the microstructure.

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Aini, N., B. Sustriawan, V. Prihananto, and T. Heryanti. "Characteristics of cheese analogue from corn extract added by papain and pineapple extract." IOP Conference Series: Earth and Environmental Science 255 (May 10, 2019): 012016. http://dx.doi.org/10.1088/1755-1315/255/1/012016.

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19

Ismail, Khalid Al, Barah Al Hiary, and Maher Al Dabbas. "Evaluation of Some Chemical and Sensory Properties of Processed Cheese Analogue with Selected Vegetable Oils." International Journal of Chemical and Process Engineering Research 2, no. 6 (2015): 75–85. http://dx.doi.org/10.18488/journal.65/2015.2.6/65.6.75.85.

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20

Pogorelova, N. A., T. V. Boyko, and E. A. Moliboga. "INTENSITY OF BLOOD LIPIDIPEROXIDATION WHEN ADDED SPIRULIN-CONTAINING PROCESSED ANALOGUE CHEESE IN THE DIET (EXPERIMENTAL STUDY)." Agricultural Bulletin of Stavropol Region 7, no. 31 (2018): 15–20. http://dx.doi.org/10.31279/2222-9345-2018-7-31-15-20.

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21

Schatz, Kristina, Wolfgang Hoffmann, Katrin Schrader, and Andrea Maurer. "Effect of emulsifying salts containing potassium on the melting properties of block-type dairy cheese analogue." International Journal of Dairy Technology 67, no. 2 (March 19, 2014): 202–10. http://dx.doi.org/10.1111/1471-0307.12119.

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Cunha, Clarissa R., Ana Isabel Dias, and Walkiria H. Viotto. "Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat." Food Research International 43, no. 3 (April 2010): 723–29. http://dx.doi.org/10.1016/j.foodres.2009.11.009.

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Shamsia, S. M., and M. El-Ghannam. "Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey = إنتاج وتقييم مشابه جبن مطبوخ باستخدام الجبن الريكوتا المصنع من الشرش الحلو." Alexandria Journal of Food Science and Technology 14, no. 1 (2017): 1–11. http://dx.doi.org/10.12816/0038400.

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ANTONENKO, Artem, Tetiana BROVENKO, Olena VASILENKO, Yuliia ZEMLINA, Galina TOLOK, and Igor GRISCHENKO. "USE OF NON-TRADITIONAL RAW MATERIALS IN COLD SNACK TECHNOLOGY." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 295, no. 2 (May 2021): 239–44. http://dx.doi.org/10.31891/2307-5732-2021-295-2-239-244.

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The purpose of this research is to substantiate and develop the technology of vegetarian cold snacks “VegoShuba”. The object of the study is the technology of salad with the addition of nori leaves, Adyghe cheese, sour cream, asafetida and dried fruits “VegoShuba”. The article substantiates the expediency of using nori leaves, Adyghe cheese, vegetarian mayonnaise, chia seeds, asafetida and dried fruits (prunes and dried apricots) in the technology of vegetarian salad “VegoShuba”. On the basis of technological developments the technology of vegetarian salad “VegoShuba” is developed. The paper presents the results of research on quality indicators and calculates the chemical composition of the developed dish. During technological tests in the prototypes, herring was replaced with nori leaves, eggs – with Adygea cheese, mayonnaise – with sour cream with turmeric and black salt. The optimal amount of chia seeds, Adyghe cheese, asafetida and dried fruits was determined by organoleptic evaluation. After a study of organoleptic characteristics, it was determined that the highest organoleptic evaluation was obtained by experiment with the addition of chia seeds – 0.2 g, asafetida – 0.2 g, prunes – 3 g and dried apricots – 3 g. Analyzing the chemical composition of the vegetarian analogue of the classic dish “Herring under a fur coat” it is possible to observe considerable increase in the content of nutrients. Based on the analysis of the daily nutrient requirements of VegoShuba salad, there is an increase in the satisfaction of daily nutrient requirements, with the exception of vitamin B12. This dish can be recommended in the appropriate restaurants. Taking into account the research and calculations, a model of the quality of the developed dish was built, it reflects the percentage of nutrients in salads to the daily intake. Summarizing the results, we can conclude that the developed dish “VegoShuba” using nori leaves, Adyghe cheese, sour cream, chia seeds, asafetida and dried fruits in certain quantities have compared to the control sample increased biological value due to the variety of ingredients that have composition of biologically active substances and valuable nutrients, so it is a worthy alternative in vegetarian cuisine. The developed dish “VegoShuba” can be recommended for implementation in restaurants of Ukraine.

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Mohamed, A. G., Samah M. Shalaby, and Walid A. Gafour. "Quality Characteristics and Acceptability of an Analogue Processed Spreadable Cheese Made with Carrot Paste (Daucus carota L.)." International Journal of Dairy Science 11, no. 3 (June 15, 2016): 91–99. http://dx.doi.org/10.3923/ijds.2016.91.99.

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Cunha, Clarissa R., Renato Grimaldi, Maria Regina Alcântara, and Walkiria H. Viotto. "Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue." International Journal of Dairy Technology 66, no. 1 (August 14, 2012): 54–62. http://dx.doi.org/10.1111/j.1471-0307.2012.00876.x.

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Abbas, Hayam Mohamed, Wafaa Mohamed Zaky, Laila Khaled Hassan, Nadia Mohamed Shahein, Ashraf Gaber Mohamed, Nabil Mohamed Samy, and Eman Sayed Abdelkade Farahat. "Impact of Kaki (Diospyros kaki) Juice on the Rheological, Sensory and Color Properties of Spreadable Processed Cheese Analogue." Journal of Biological Sciences 19, no. 3 (April 15, 2019): 231–36. http://dx.doi.org/10.3923/jbs.2019.231.236.

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Jurado, Miguel, and Pablo Ruiz-Navarro. "Effects of fungal growth on the firmness of a cheese analogue formulated with different casein-to-fat ratios." LWT 90 (April 2018): 145–51. http://dx.doi.org/10.1016/j.lwt.2017.12.016.

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Mohamed, A. G., and Samah M. Shalaby. "Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.)." International Journal of Dairy Science 11, no. 2 (March 15, 2016): 61–68. http://dx.doi.org/10.3923/ijds.2016.61.68.

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30

Sumarmono, J., B. Sustriawan, N. Aini, V. Prihananto, and A. Widiastuti. "The effect of addition of whey protein concentrate and emulsifier on characteristics of cheddar cheese analogue from corn milk." IOP Conference Series: Earth and Environmental Science 653, no. 1 (February 1, 2021): 012127. http://dx.doi.org/10.1088/1755-1315/653/1/012127.

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Miloradovic, Zorana, Nikola Tomic, Nemanja Kljajevic, Steva Levic, Vladimir Pavlovic, Marijana Blazic, and Jelena Miocinovic. "High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese." Foods 10, no. 5 (May 18, 2021): 1116. http://dx.doi.org/10.3390/foods10051116.

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Goat cheeses from high heat treated milk (HHTM: 80 °C/5 min (E1) and 90 °C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65 °C/30 min (C)). Descriptive analysis and consumer tests with a hedonic scale and JAR scale were part of the product development process. The use of scanning electron microscopy enabled deeper insight into the flavor and texture of the cheeses. In all cheese variants, goaty flavor was mildly pronounced. Young HHTM cheeses also had a pronounced whey and cooked/milky flavor. Consumers found such flavor ‘too intensive’. Unlike the control variant, HHTM cheeses were not described as ‘too hard’. Such improvement in texture was found to be a result of fine, highly branched microstructure, sustained over the course of ripening time and highly incorporated milk fat globules inside the cheese mass. Cluster analysis showed that the largest group of consumers (47.5%) preferred E2 cheese. Although consumers found that most of the cheeses were ‘too salty’, this excess did not decrease their overall acceptance. Neither microstructure analysis nor descriptive sensory analysis of goat white brined cheeses produced from high heat treated milk has been done before.

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Aini, N., J. Sumarmono, B. Sustriawan, V. Prihananto, and E. Priscillia. "The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers." IOP Conference Series: Earth and Environmental Science 443 (March 26, 2020): 012039. http://dx.doi.org/10.1088/1755-1315/443/1/012039.

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O’Sullivan, Michele M., and Daniel M. Mulvihill. "Influence of some physico-chemical characteristics of commercial rennet caseins on the performance of the casein in Mozzarella cheese analogue manufacture." International Dairy Journal 11, no. 3 (January 2001): 153–63. http://dx.doi.org/10.1016/s0958-6946(01)00045-0.

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Dhanraj, Padhiyar, Atanu Jana, Hiral Modha, and K. D. Aparnathi. "Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue." Journal of Food Science and Technology 54, no. 3 (February 13, 2017): 822–31. http://dx.doi.org/10.1007/s13197-017-2528-5.

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VERMA, P., U. S. AGRAWAL, A. K. SHARMA, B. C. SARKAR, and H. K. SHARMA. "Optimization of process parameters for the development of a cheese analogue from pigeon pea (Cajanus cajan) and soy milk using response surface methodology." International Journal of Dairy Technology 58, no. 1 (February 2005): 51–58. http://dx.doi.org/10.1111/j.1471-0307.2005.00182.x.

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36

Klementova, Marta, Lenka Thieme, Martin Haluzik, Renata Pavlovicova, Martin Hill, Terezie Pelikanova, and Hana Kahleova. "A Plant-Based Meal Increases Gastrointestinal Hormones and Satiety More Than an Energy- and Macronutrient-Matched Processed-Meat Meal in T2D, Obese, and Healthy Men: A Three-Group Randomized Crossover Study." Nutrients 11, no. 1 (January 12, 2019): 157. http://dx.doi.org/10.3390/nu11010157.

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Gastrointestinal hormones are involved in regulation of glucose metabolism and satiety. We tested the acute effect of meal composition on these hormones in three population groups. A randomized crossover design was used to examine the effects of two energy- and macronutrient-matched meals: a processed-meat and cheese (M-meal) and a vegan meal with tofu (V-meal) on gastrointestinal hormones, and satiety in men with type 2 diabetes (T2D, n = 20), obese men (O, n = 20), and healthy men (H, n = 20). Plasma concentrations of glucagon-like peptide -1 (GLP-1), amylin, and peptide YY (PYY) were determined at 0, 30, 60, 120 and 180 min. Visual analogue scale was used to assess satiety. We used repeated-measures Analysis of variance (ANOVA) for statistical analysis. Postprandial secretion of GLP-1 increased after the V-meal in T2D (by 30.5%; 95%CI 21.2 to 40.7%; p < 0.001) and H (by 15.8%; 95%CI 8.6 to 23.5%; p = 0.01). Postprandial plasma concentrations of amylin increased in in all groups after the V-meal: by 15.7% in T2D (95%CI 11.8 to 19.6%; p < 0.001); by 11.5% in O (95%CI 7.8 to 15.3%; p = 0.03); and by 13.8% in H (95%CI 8.4 to 19.5%; p < 0.001). An increase in postprandial values of PYY after the V-meal was significant only in H (by 18.9%; 95%CI 7.5 to 31.3%; p = 0.03). Satiety was greater in all participants after the V-meal: by 9% in T2D (95%CI 4.4 to 13.6%; p = 0.004); by 18.7% in O (95%CI 12.8 to 24.6%; p < 0.001); and by 25% in H (95%CI 18.2 to 31.7%; p < 0.001). Our results indicate there is an increase in gut hormones and satiety, following consumption of a single plant-based meal with tofu when compared with an energy- and macronutrient-matched processed-meat meat and cheese meal, in healthy, obese and diabetic men.

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Ennis, M. P., and D. M. Mulvihill. "Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture." Food Hydrocolloids 13, no. 4 (July 1999): 325–37. http://dx.doi.org/10.1016/s0268-005x(99)00015-6.

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Khanipour, Elham, Steve H. Flint, Owen J. McCarthy, Jon Palmer, Matt Golding, David A. Ratkowsky, Tom Ross, and Mark Tamplin. "Modelling the combined effect of salt, sorbic acid and nisin on the probability of growth of Clostridium sporogenes in high moisture processed cheese analogue." International Dairy Journal 57 (June 2016): 62–71. http://dx.doi.org/10.1016/j.idairyj.2016.02.039.

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39

Ahring, Kirsten K., Allan M. Lund, Erik Jensen, Thomas G. Jensen, Karen Brøndum-Nielsen, Michael Pedersen, Allan Bardow, Jens Juul Holst, Jens F. Rehfeld, and Lisbeth B. Møller. "Comparison of Glycomacropeptide with Phenylalanine Free-Synthetic Amino Acids in Test Meals to PKU Patients: No Significant Differences in Biomarkers, Including Plasma Phe Levels." Journal of Nutrition and Metabolism 2018 (2018): 1–11. http://dx.doi.org/10.1155/2018/6352919.

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Introduction. Management of phenylketonuria (PKU) is achieved through low-phenylalanine (Phe) diet, supplemented with low-protein food and mixture of free-synthetic (FS) amino acid (AA). Casein glycomacropeptide (CGMP) is a natural peptide released in whey during cheese-making and does not contain Phe. Lacprodan® CGMP-20 used in this study contained a small amount of Phe due to minor presence of other proteins/peptides.Objective. The purpose of this study was to compare absorption of CGMP-20 to FSAA with the aim of evaluating short-term effects on plasma AAs as well as biomarkers related to food intake.Methods. This study included 8 patients, who had four visits and tested four drink mixtures (DM1–4), consisting of CGMP, FSAA, or a combination. Plasma blood samples were collected at baseline, 15, 30, 60, 120, and 240 minutes (min) after the meal. AA profiles and ghrelin were determined 6 times, while surrogate biomarkers were determined at baseline and 240 min. A visual analogue scale (VAS) was used for evaluation of taste and satiety.Results. The surrogate biomarker concentrations and VAS scores for satiety and taste were nonsignificant between the four DMs, and there were only few significant results for AA profiles (not Phe).Conclusion. CGMP and FSAA had the overall same nonsignificant short-term effect on biomarkers, including Phe. This combination of FSAA and CGMP is a suitable supplement for PKU patients.

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Bachmann, Hans-Peter. "Cheese analogues: a review." International Dairy Journal 11, no. 4-7 (July 2001): 505–15. http://dx.doi.org/10.1016/s0958-6946(01)00073-5.

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Mulvihill, Daniel M., and Alice McCarthy. "Relationships between plasmin levels in rennet caseins and proteolytic and rheological changes on storage of cheese analogues made from these caseins." Journal of Dairy Research 60, no. 3 (August 1993): 431–38. http://dx.doi.org/10.1017/s002202990002776x.

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SummarySixteen rennet casein samples and the corresponding sixteen cheese analogues made from these caseins were obtained from a local processor. Following storage at 4°C for 6 months, pH 4·6-soluble N contents of the cheese analogues increased, while αs- and β-casein contents, elastic moduli and apparent relaxation times decreased. The β-casein and pH 4·6-soluble N contents of the 6 month old products were significantly correlated, both were significantly correlated with the plasmin (EC 3.4.21.7) contents of the corresponding rennet caseins from which the analogues were made and all three were significantly correlated with the rheological properties of the stored analogues. Of the compositional characteristics, only percent moisture in non-fat substance and percent fat in dry matter were significantly correlated (P < 0·05) with any of the proteolytic or rheological properties. The sixteen cheese analogues were also assayed at one time, when they ranged in age from 1 to 35 weeks, and highly significant interrelationships between plasmin activity, proteolysis and rheological properties were established. The results indicate that the plasmin content of rennet caseins had a significant influence on the proteolytic and rheological changes that occurred during storage of cheese analogues made from these caseins.

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Wilbey, A. "Processed Cheese and Analogues (2011)." International Journal of Dairy Technology 65, no. 3 (July 9, 2012): 461. http://dx.doi.org/10.1111/j.1471-0307.2012.00840.x.

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O’Malley, Anne M., Daniel M. Mulvihill, and Tanoj Kumar Singh. "Proteolysis in rennet casein-based cheese analogues." International Dairy Journal 10, no. 11 (January 2000): 743–53. http://dx.doi.org/10.1016/s0958-6946(00)00107-2.

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KAMINARIDES, S., and S. STACHTIARIS. "Production of processed cheese using kasseri cheese and processed cheese analogues incorporating whey protein concentrate and soybean oil." International Journal of Dairy Technology 53, no. 2 (May 2000): 69–74. http://dx.doi.org/10.1111/j.1471-0307.2000.tb02661.x.

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45

Doelman, J. "Another Analogue for Middleton's A Game at Chesse." Notes and Queries 57, no. 3 (July 1, 2010): 418–19. http://dx.doi.org/10.1093/notesj/gjq116.

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PEREIRA, R. B., R. J. BENNETT, Y. HEMAR, and O. H. CAMPANELLA. "RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF MODEL PROCESSED CHEESE ANALOGUES." Journal of Texture Studies 32, no. 5-6 (December 2001): 349–73. http://dx.doi.org/10.1111/j.1745-4603.2001.tb01242.x.

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Ndife, Joel, Itohan Imade, and James Samaila. "Production and quality evaluation of soy cheese (tofu) using various coagulants." Croatian journal of food science and technology 13, no. 1 (June 1, 2021): 36–42. http://dx.doi.org/10.17508/cjfst.2021.13.1.05.

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Food formulations that incorporate soy ingredients are being exploited as veritable alternatives. Cheese analogues are healthy alternatives to obtain the benefits of consuming functional foods. There is a need to enhance the production and quality of soy cheese. In this study, soy cheese (tofu) samples were prepared from soybean using four selected coagulants - Moringa oleifera seed extract (MC), tamarind seed extract (TC), lime juice (LC) and alum (AC). The effects of the coagulants on the physicochemical, microbial and sensory qualities of the soy cheese samples were evaluated. The results of the physical properties of the samples showed that MC had higher yield (12.84%) and acidity (0.37%), while AC had the highest values in hardness (84.55%) and dry matter (36.72%) content. The result of the proximate composition revealed that MC had the lowest moisture content (60.52 %) and the highest protein content (22.51%). The ash content of the soy cheese samples from plant coagulants MC (3.00%), TC (2.80%) and LC (3.5%) were lower than that of the alum coagulant AC (3.89%). The cheese from alum coagulant (AC) had more minerals than those from plant coagulants. TC had the highest vitamin C (2.69 mg/100 g), while MC had the highest vitamin B1 (6.07 mg/100 g) and B2 (29.21 mg/100 g) contents. There was no detection of coliform in the soy cheese samples. There were no significant differences (p>0.05) in the appearance and overall acceptability of MC sample and LC sample MC sample from Moringa oleifera seed extract coagulant had the highest sensory scores for flavour (8.35), texture (8.40) and overall acceptability (8.63). The results of quality properties of the cheese samples differed with the coagulants used. Moringa Oleifera coagulated cheese (MC) had superiority in nutrients and sensory qualities Hence, it is recommended for tofu production.

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Kalinova, G., Zh Dimitrov, H. Daskalov, D. Mladenova, and P. Mechkarova. "Seasonal differences in fatty acid content of white brine cheese offered at the Bulgarian market." BULGARIAN JOURNAL OF VETERINARY MEDICINE 22, no. 1 (2019): 105–13. http://dx.doi.org/10.15547/bjvm.2062.

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The present study provides scientific information for fatty acid composition of white brine cheese from cow milk, produced from all regions of Bulgaria, across seasons for the period 2012–2016. A total of 670 samples produced from different manufacturers and collected from supermarkets by Official control of Bulgarian Food Safety Agency (BFSA) were examined. Fatty acid composition was determined by gas chromatography. The milk fat purity of 18 samples was established through gas chromatographic analysis of triglycerides. Seasonal variations were observed in fatty acid composition of white brine cheese. The seasonal changes in the concentration of lauric, myristic, palmitic, stearic, oleic and α-linolenic acids have largely contributed to the variation of fatty acid composition of cheese. Saturated fatty acids (SFAs) were in the range 68.39–71.53% of total FAs and the proportion of unsaturated fatty acids (UFA) was 28.44–31.61% of total FAs. Fourty-five out of examined samples have exhibited different fatty acid profile than that established in the present study for cow milk cheese. The determined SFAs were 44.7–57.5% and UFA varied from 42.5% to 55.3%. The fatty acids with short chain (C4:0 ÷ C10:0) were not detected or in traces, lauric and myristic acids were in small amounts, while palmitic and oleic acids predominated in the fatty acid composition of cheese analogues.

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Shami, Jeanne. "Thomas Middleton's a Game at Chesse: A Sermon Analogue." Notes and Queries 42, no. 3 (September 1, 1995): 367–69. http://dx.doi.org/10.1093/notesj/42.3.367.

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Осинцев, Алексей, Aleksey Osintsev, Владимир Брагинский, Vladimir Braginskiy, Виталий Рынк, Vladimir Braginsky, Андрей Чеботарев, and Andrey Chebotarev. "Specifics of Milk and Plant-based Milk-like Products Coagulation." Food Processing: Techniques and Technology 48, no. 3 (January 24, 2019): 81–89. http://dx.doi.org/10.21603/2074-9414-2018-3-81-89.

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Milk coagulation is one of the most important technological operations in the production of many dairy products, such as cheeses or yogurt. Recently, there has been a surge of interest for plant-based milk substitutes. Besides, under certain conditions, milk-like colloid systems are able to form curds. This quality makes it possible to obtain cheese-like and yoghurt-like products. This makes the issue of coagulation mechanisms in milk-like systems even more relevant. The authors conducted a review of the main physicochemical properties of milk and milk-like systems and proposed a model that describes the colloidal stability of cow milk proteins and plant proteins of milk-like systems. In both cases, it was the electric charge that provided colloidal stability of the systems. The charge was caused by dissociation of some functional groups of protein complexes. The authors believe that phosphorus-containing organic compounds help to maintain the colloidal stability of milk and plant-based milk-like systems. This explains the important role of calcium and magnesium in the coagulation of milk and plant-based milk-like systems. The paper describes the mechanism of rennet, acid, and acid-rennet milk coagulation. It contains an explanation for the coagulation of plant-based milk analogues under the action of acid and solutions of calcium and magnesium salts. The authors propose a hypothesis that explains the temperature dependence of the coagulation in milk and milk-like systems.

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