Soft Cheese-Making with Buttermilk: Physico-chemical, Sensory, Textural Properties, and Microstructure Characterization
Journal Title: Journal of Food Quality and Hazards Control - Year 2024, Vol 11, Issue 2
Abstract
Background: Buttermilk, a significant by-product of the dairy industry, is acknowledged as a beneficial food due to its content of water-soluble vitamins, polar lipids, and milk fat globule membranes. This research is focused on investigating the potential of buttermilk as a substitute in the production of a novel soft cheese type ‘‘camembert’’. Methods: A total of 12 cheese samples of camembert cheese, both with and without buttermilk, were prepared and subjected to a series of physico-chemical analyses in October 2023 to measure protein, fat, total solids, pH, and production yield. Texture Profile Analysis was applied to evaluate textural characteristics, and the microstructure was examined using Scanning Electron Microscopy. A hedonic scale was employed in sensory evaluation to measure taste intensity. Results: The sample containing 90% cow's milk and 10% buttermilk exhibited the most significant (p≤0.05) physico-chemical characteristics as production yield of 45.33%±0.710, protein content of 28.9%±0.58, fat content of 24.88%±0.026, total solids of 54.62±0.23, and a pH of 6.42±0.58. Sensory evaluations demonstrated that camembert samples containing buttermilk were distinguished by high sensory quality and satisfactory taste profiles. In addition, a dense and tightly fused protein matrix was observed in the microstructure of the buttermilk fortified cheese. The results also emphasized that the acidic nature of buttermilk significantly affected the production yield, total solids content, and textural characteristics, evidenced by a hardness of 3.36 N and fracturability of 1.75 N. Conclusion: The results validate the use of buttermilk as an effective alternative in the production of a new type of soft cheese, manifesting improved sensory, structural, and physico-chemical characteristics. This investigation supports the innovative utilization of buttermilk in cheese production, potentially offering a valuable avenue for dairy industry by-products. DOI: 10.18502/jfqhc.11.2.15647
Authors and Affiliations
B. Meghzili,F. A. Benyahia,K. Szkolnicka,O. Aissaoui-Zitoun,E. Foufou,
Keywords
Related Articles
- EP ID EP744256
- DOI -
- Views 11
- Downloads 0
Effects of Processing and Preservation Technologies on Keeping Quality of Labeo rohita: Attributes of Nutritional, Microbial and Sensory
Background: Fishes being major sources of protein are susceptible to post-harvest losses. Appropriate processing and preservation makes food healthier, safer, tastier, and more shelf-stable. Therefore, an attempt was mad...
Influence of Freezing on Muscles of Rainbow Trout (Oncorhynchus mykiss): A Histological and Microbiological Study
Background: Freezing is a common and ancient method for preservation of foods which is applicable both under household and industrial conditions. The objective of the study was to establish histological and microbiologic...
Risk Assessment of Aflatoxins in Maize-Groundnuts Complementary Foods Consumed by Ghanaian Infants
Background: Complementary foods are given to infants when breast milk alone becomes insufficient in meeting their nutritional needs. The major objective of this study was to assess the prevalence of Aflatoxins (AFs) in W...
Assessment of Microbiological Properties, Mycotoxins, and Heavy Metals in Underprized Raw Kalahari Truffles Sold in Namibia
Background: Kalahari truffle (Kalaharituber pfeilii) is found in the Kalahari desert and nearby regions (Africa). This study assessed the microbiological quality and safety, mycotoxins, and heavy metals contents of raw K...
Identification of Vibrio parahemolyticus Isolated from Seafood via Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry
Background: Vibrio parahaemolyticus is the most common cause of human infections of all members of the Vibrio genus, accounting for between 31 and 50% of the food poisoning cases. Consumption of food contaminated with V....