Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Frontiers in Microbiology

Microbiology

Rahman Ullah¹  Muhammad Nadeem²  Mussab Asif²  Tuba Esatbeyoglu³  Sameh A. Korma⁴  Faima Atta Khan⁵  Muhammad Imran⁵  Muhammad Abdul Rahim⁵  Fahad Al-Asmari⁶  Muhammad Tayyab⁷  João Miguel Rocha⁸ 

[1] Department of Animal Products Technology, The University of Agriculture, Dera Ismail Khan, Pakistan;Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan;Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany;Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt;School of Food Science and Engineering, South China University of Technology, Guangzhou, China;Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan;Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al Hofuf, Saudi Arabia;Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, Pakistan;Laboratório Associado, Centro de Biotecnologia e Química Fina (CBQF), Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal;LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal;ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal;

关键词: cheddar;    cheese;    butter;    organic acid;    food development;    lactic acid bacteria;   

DOI  :  10.3389/fmicb.2023.1209509

 received in 2023-04-20, accepted in 2023-08-11,  发布年份 2023

来源: Frontiers

【 摘 要 】

Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC–MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography–mass spectrometry (GC–MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied.

【 授权许可】

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Copyright © 2023 Asif, Nadeem, Imran, Ullah, Tayyab, Khan, Al-Asmari, Rahim, Rocha, Korma and Esatbeyoglu.