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Cited by 61Probiotics and Fermented FoodsProteins in Food SystemsAdvanced Scientific Research Methods

Use of Microparticulated Whey Protein Concentrate, Exopolysaccharide-Producing Streptococcus thermophilus, and Adjunct Cultures for Making Low-Fat Italian Caciotta-Type Cheese

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Di Cagno, R., De Pasquale, I., De Angelis, M., Buchin, S., Rizzello, C.G., Gobbetti, M.·2014·Journal of Dairy Science
DOI 10.3168/jds.2013-7078
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Abstract

Low-fat Caciotta-type cheeses were manufactured with partially skim milk (fat content of ~0.3%) alone (LFC); with the supplementation of 0.5% (wt/vol) microparticulated whey protein concentrate (MWPC) (LFC-MWPC); with MWPC and exopolysaccharides (EPS)-producing Streptococcus thermophilus ST446 (LFC-MWPC-EPS); and with MWPC, EPS-producing strain ST446, and Lactobacillus plantarum LP and Lactobacillus rhamnosus LRA as adjunct cultures (LFC-MWPC-EPS-A). The non-EPS-producing isogenic variant Streptococcus thermophilus ST042 was used for making full-fat Caciotta-type cheese (FFC), LFC, and LFC-MWPC. Cheeses were characterized based on compositional, microbiological, biochemical, texture, volatile components (purge and trap, and solid-phase microextraction coupled with gas chromatography-mass spectrometry), and sensory analyses. Compared with FFC and LFC (51.6 ± 0.7 to 53.0 ± 0.9%), the other cheese variants retained higher levels of moisture (60.5 ± 1.1 to 67.5 ± 0.5%). The MWPC mainly contributed to moisture retention. Overall, all LFC had approximately one-fourth (22.6 ± 0.8%) of the fat of FFC. Hardness of cheeses slightly varied over 7d of ripening. Microbial EPS positively affected cheese texture, and the texture of LFC without MWPC or microbial EPS was excessively firm. Free amino acids were at the highest levels in LFC treatments (2,705.8 ± 122 to 3,070.4 ± 123 mg/kg) due to the addition of MWPC and the peptidase activity of adjunct cultures. Aldehydes, alcohols, ketones, sulfur compounds, and short- to medium-chain carboxylic acids differentiated LFC variants and FFC. The sensory attributes pleasant to taste, intensity of flavor, overall acceptability, and pleasant to chew variously described LFC-MWPC-EPS and LFC-MWPC-EPS-A. Based on the technology options used, low-fat Caciotta-type cheese (especially ripened for 14 d) has promising features to be further exploited as a suitable alternative to the full-fat variant.

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Authors
Di Cagno, R., De Pasquale, I., De Angelis, M., Buchin, S., Rizzello, C. G., & Gobbetti, M.
Affiliations
  • Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
  • University of Bari Aldo Moro (IT)
Corresponding author
Gobbetti, M.
ORCID
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
2014-01
Volume
97
Issue
1
Pages
72-84
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.2013-7078
OpenAlex
W1968898692
Cited by
61
References
62
Citations by year
2026: 6 · 2025: 1 · 2024: 5 · 2023: 4 · 2022: 4 · 2021: 7 · 2020: 9 · 2019: 4 · 2018: 3 · 2017: 7 · 2016: 4 · 2015: 6 · 2014: 1
FWCI
5.48
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Dairy Science (publishedVersion)
  • PubMed (publishedVersion)
  • HAL (submittedVersion)
  • CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro) (submittedVersion)
  • Open Research (University of Surrey) (submittedVersion)
  • INFM-OAR (INFN Catania) (submittedVersion, other-oa)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
low-fat cheese, adjunct cultures, Lactobacillus plantarum, Lactobacillus rhamnosus, moisture retention, cheese texture, volatile compounds, free amino acids, cheese ripening, sensory acceptability, skim milk
MeSH terms
Whey Proteins, Adult, Animals, Carboxylic Acids, Cheese, Consumer Behavior, Female, Food Handling, Food Technology, Humans, Hydrogen-Ion Concentration, Male, Milk, Milk Proteins, Polysaccharides, Bacterial, Taste, Streptococcus thermophilus, Solid Phase Extraction, Volatile Organic Compounds

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