Abdul Rehman¹*, Ahmed Bilal¹, Muhammad Imran¹, Muhammad Rizwan¹, Ravi Prakash Jha², Athar Jamal³, Sundus Khan¹, Zainab Ali⁴ and Hafiz Muhammad Zubair¹

¹University Institute of Diet and Nutrition, The University of Lahore, Pakistan
²Department of Community Medicine, Institute of Medical Sciences, Banaras Hindu University, Varanasi, India
³School of Science, Department of Chemistry, University of Management and Technology, Lahore, Pakistan
⁴National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

*Corresponding Author: Abdul Rehman, University Institute of Diet and Nutrition, The University of Lahore, Pakistan.

Received: April 09, 2021; Published: May 20, 2021

Abstract

Globally, the relationship between diet and human health convinces the customers to pay great attention to food and its composition. Milk is used widely to produce value-added goods. Milk formulation is an integral ingredient that is often used by Americans instead of influencing the consistency of the finished product. Pakistan is the 2^nd largest buffalo milk producer, contributing about 67 percent, while cow milk accounts for about 31 percent of overall production. Cheese is a combination of a matrix of moisture, sugar, protein, salt, peptides, amino acids, lactose, minerals, and other small constituents. It is a biochemically dynamic product which, during ripening, undergoes important changes. Current investigation was done to see the effect of different processing conditions on the physicochemical and sensorial characteristics of cheddar cheese processed at lab scale. Three different levels of temperature were used 65, 70 and 75°C for processing of cheddar cheese, similarly three different levels of starter culture were used as CaCl₂% 0.07, 0.08, and 0.09. All the prepared cheese samples were then assessed for their moisture, protein, fat, acidity, pH and TS (total solids) contents. Highest moisture content was observed at 65°C Temperature and 0.07% Starter Culture (35.2 ± 0.0765). While the least moisture content was observed at 75°C Temperature and 0.09% Starter culture (34.515 ± 0.070.07). Lowest fat content was observed at 65°C Temperature and 0.07% Starter Culture (29.23 ± 0.0665). While the highest fat content was observed at 75°C Temperature and 0.09% Starter culture (29.46 ± 0.0565). Lowest protein content was observed at 65°C Temperature and 0.07% Starter Culture (28.12 ± 0.0465). While the highest protein content was observed at 75°C Temperature and 0.09% Starter culture (28.29 ± 0.0665). Lowest acidity content was observed at 65°C Temperature and 0.07% Starter Culture (0.82 ± 075). While the highest acidity content was observed at 75°C Temperature and 0.09% Starter culture (0.87 ± 0.0165). Highest pH content was observed at 65°C Temperature and 0.07% Starter Culture (5.26 ± 0.0165). While the least pH content was observed at 75°C Temperature and 0.09% Starter culture (5.15 ± 0.0175). Lowest TS content was observed at 65°C Temperature and 0.07% Starter Culture (5.15 ± 0.0175). While the highest TS content was observed at 75°C Temperature and 0.09% Starter culture (5.26 ± 0.0165). It was articulated in current study that temperature and amount of starter culture used readily effect the processing of cheddar cheese.

Keywords:Processing; Physicochemical; Cheese; Milk

References

1. Guiné RP., et al. “The link between the consumer and the innovations in food product development”. Foods9 (2020): 1317.
2. Kittivachra R., et al. “Factors affecting lactose quantity in raw milk”. Songklanakarin Journal of Science and Technology 4 (2007): 937-943.
3. Chandio AA., et al. “Agricultural sub-sectors performance: an analysis of sector-wise share in agriculture GDP of Pakistan”. International Journal of Economics and Finance2 (2016): 156-162.
4. Murtaza MA., et al. “Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content”. Journal of Dairy Science11 (2014): 6700-6707.
5. Manzocchi E., et al. “Effects of the substitution of soybean meal by spirulina in a hay-based diet for dairy cows on milk composition and sensory perception”. Journal of Dairy Science12 (2020): 11349-11362.
6. Alinovi M., et al. “Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese”. Critical Reviews in Food Science and Nutrition 24 (2020): 1-21.
7. Yasuda S., et al. “Effect of highly lipolyzed goat cheese on HL-60 human leukemia cells: antiproliferative activity and induction of apoptotic DNA damage”. Journal of Dairy Science5 (2012): 2248-2260.
8. Al Kanhal HA. “Compositional, technological and nutritional aspects of dromedary camel milk”. International Dairy Journal12 (2010): 811-821.
9. Turgeon SL and Brisson G. “Symposium review: The dairy matrix—Bioaccessibility and bioavailability of nutrients and physiological effects”. Journal of Dairy Science7 (2020): 6727-6736.
10. Agabriel C., et al. “Effect of dairy production systems on the sensory characteristics of Cantal cheeses: a plant-scale study”. Animal Research3 (2004): 221-234.
11. Fox PF. “Cheese: an overview”. In Cheese: chemistry, physics and microbiology (1993): 1-36.
12. AOAC G. “Official methods of analysis of AOAC International”. Rockville, MD: AOAC International.
13. Meilgaard MC., et al. “Sensory evaluation techniques”. CRC press (2006).

Citation

Citation: Abdul Rehman., et al. “Effect of Different Processing Conditions on the Physicochemical and Sensorial Characteristics of Cheddar Cheese Prepared from Different Milk Sources".Acta Scientific Nutritional Health 5.6 (2021): 23-29.

Copyright

Copyright: © 2021 Abdul Rehman., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.