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The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substituted by KCl (T2), and KCl-based salt mixture Salut® which contains offflavours masking compound (T3). The study was evaluated physico-chemical attributes, colour, spreadability, sensory acceptance, as well as level of intensity of specific attributes of low-sodium cream cheese. Sodium reduction not influenced on the protein, fat and moisture content, water activity, acidity and the colour of cream cheese (P>0.05). However, sodium reduction significantly influenced to mineral composition, spreadability and sensory properties. The use of potassium salt substitutes significantly increased the value of K:Na ratio. Cheese containing commercial salt replacer Salut® had the closest hedonic score to control cheese compared to other replacers. The current research demonstrates that sodium content can be reduced by 35 % in cream cheese using a nutritionally valuable potassium-based salt mixture, without compromising the consumer acceptance.

In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream cheese, yogurt, and vegan yogurt, enhanced with aqueous extracts of plant byproducts (Citrus aurantium peel, Citrus limon peel and Rosa canina seed) and herbs (Sideritis spp., Hypericum perforatum, Origanum dictamnus, Mentha pulegium L., Melissa oficinallis, Mentha spicata L. and Lavandula angustifolia) to characterize their antioxidant content, phenolic profile, and organoleptic characteristics. Antioxidant and phenolic content were determined by Folin–Ciocalteu and ferric reducing antioxidant power (FRAP) assays and presented values up to 46.61 ± 7.22 mmol Fe2+/L and 82.97 ± 4.29 mg gallic acid (GAE)/g, respectively for the aqueous extracts, as well as up to 0.68 ± 0.06 mmol Fe2+/L and 2.82 ± 0.36 mg GAE/g for the fortified dairy products. The bioavailability of antioxidants and phenolics in fortified foods was determined after in vitro digestion and ranged between 4 and 68%. The phytochemical profile of the aqueous extracts was determined by mass spectrometry, and 162 phytochemicals were determined, from which 128 belong to the polyphenol family including flavonoids and phenolic acids. Furthermore, most of the identified compounds have been recorded to possess enhanced antioxidant capacity in correlation to the in vitro findings. Finally, organoleptic evaluation showed an overall acceptability around 3.0 ± 1.0 on a 5-point scale. In conclusion, the studied plants and herbal extracts can be used for the fortification of a variety of dairy products with potential positive effects on human health.

This study aimed to determine the best treatment of Lactococcus lactis encapsulated with gelatin and Na-Alginat at different concentrations of : T_0 0% had (w/v); T_1 1% had (w/v); T_2 2% had (w/v), and T_3 3% had (w/v). The research was conducted in Animal Product Technology Laboratory. The material used was cream cheese made from pasteurized milk and added Lactococcus lactis starter culture encapsulated. Lactococcus lactis starter was obtained from the Center for Food and Nutrition Studies, Gadjah Mada University, encapsulated with Haqiqi brand beef gelatin and Food Grade brand Na-alginate. The method of this research was an experimentally designed completely randomized design (CRD) with four treatments and three replications. The parameter observed in this research were water content, water binding power, syneresis, free oil, emulsion stability, emulsion activity, emulsion index, and turbidity of cream cheese. The result showed that the addition of Lactococcus lactis encapsulated did not have a significant effect on water content, water binding power, syneresis, free oil, emulsion stability, emulsion activity, emulsion index, and turbidity of cream cheese (P>0.05). It can be concluded that the best cream cheese was achieved with the addition of 3% Lactococcus lactis encapsulated with the 55.11% water content, 76.80% water holding capacity, 19.03% syneresis, 45.28% free oil respectively, 64.88% emulsion stability, 1.54 m^2/g emulsion activity, 3,68% emulsion index, and 2.19% turbidity.

Knowing the time‐dependent concentrations of biomass, lactose, and lactic acid is crucial for the optimal production of cream cheese. This paper reviews the commonly used kinetic models for cream cheese fermentation and assesses their performance using cross‐validation, Akaike information criterion, and the coefficient of determination using laboratory data. The product inhibition model called the Boulton Model gives the best prediction. This model is a valuable instrument for cream cheese research. [ABSTRACT FROM AUTHOR]

In the manufacture of cream cheese, sweet cream and milk are blended to prepare the cream cheese mix, although other ingredients such as condensed skim milk and skim milk powder may also be included. Whey cream (WC) is an underutilized fat source, which has smaller fat droplets and slightly different chemical composition than sweet cream. This study investigated the rheological and textural properties of cream cheeses manufactured by substituting sweet cream with various levels of WC. Three different cream cheese mixes were prepared: control mix (CC; 0% WC), cream cheese mixes containing 25% WC (25WC; i.e., 75% sweet cream), and cream cheese mixes with 75% WC (75WC; i.e., 25% sweet cream). The CC, 25WC, and 75WC mixes were then used to manufacture cream cheeses. We also studied the effect of WC on the initial step in cream cheese manufacture (i.e., the acid gelation process monitored using dynamic small amplitude rheology). Acid gels were also prepared with added denatured whey proteins or membrane proteins/phospholipids (PL) to evaluate how these components affected gel properties. The rheological, textural, and sensory properties of cream cheeses were also measured. The WC samples had significantly higher levels of PL and insoluble protein compared with sweet cream. An increase in the level of WC reduced the rate of acid gel development, similar to the effect of whey phospholipid concentrate added to mixes. In cream cheese, an increase in the level of added WC resulted in significantly lower storage modulus values at temperatures <20°C. Texture results, obtained from instrumental and sensory analyses, showed that high level of WC resulted in significantly lower firmness or hardness values and higher stickiness compared with cream cheeses made with 25WC or CC cream cheeses. The softer, less elastic gels or cheeses resulting from the use of high levels of WC are likely due to the presence of components such as PL and proteins from the native milk fat globule membrane. The use of low levels of WC in cream cheese did not alter the texture, whereas high levels of WC could be used if manufacturers want to produce more spreadable products. [ABSTRACT FROM AUTHOR]

We aimed to investigate the effects of dried curry leaves powder (CLP) incorporation on physicochemical, microbiological, antioxidant, and sensory properties of cream cheeses. Varying levels of CLP infusions (i.e., T1: 0% [control], T2: 0.15%, T3: 0.2%, and T4: 0.25%; w/w%) were stored for 10 days at 4°C. Antioxidant properties were evaluated using total phenolic content, 1,1‐diphenyl‐2‐picryl‐hydrazyl (DPPH) radical scavenging ability, and ferric reducing antioxidant power using in vitro assays. Total antioxidant capacity significantly (p <.05) increased with the increasing levels of CLP. Physicochemical and microbiological qualities were not significantly affected by the addition of CLP, indicating the suitability of using CLP without compromising the quality of cream cheese. Organoleptic properties were affected with CLP addition, where T3 had the highest scores for color, aroma, flavor, texture, and overall acceptability. The principal component analysis provides the holistic approach of studying the variation associated with cream cheeses and the overall relationship among studied parameters. This provides strong references for novel dairy products added with antioxidant‐rich Murraya koenigii L. powder. The study also has merits to promote scientific knowledge concerning, and how the incorporation would influence the physicochemical, organoleptic, and microbiological properties of cream cheese to deliver the value‐added or diversified product to emerging consumers. [ABSTRACT FROM AUTHOR]

Objective: To compare the characteristics of double cream cheeses made with raw and pasteurized milk per liking and preference level. Design/Methodology/Approach: Cheeses from three brands were evaluated: Santa Teresa, Montero, and Colegio de Postgraduados (CP). The first two cheeses were formulated with raw milk, while the CP cheese was formulated with pasteurized milk inoculated with lactic cultures. The hedonic perception study was carried out in monadic series with 19 volunteers who blind tasted the three types of cheese. The evaluation attributes were: appearance, taste, aroma, and general acceptability on a 9-point scale; and saltiness, acidity, and creaminess on a 3-point scale (JAR). Preferences were evaluated by rank and multiple comparison tests. Results: No differences were found in the aroma, taste, and texture liking level of the cheeses (p0.05); nevertheless, there were differences in the appearance and general acceptance (p0.05). The general acceptance of the CP cheese was significantly lower than that of the two raw milk cheeses (p0.05). The penalty analysis showed that low acidity and low creaminess attributes are related to a low general acceptance (p0.05). Limitations/Implications: The study has enough evaluations for statistical tests. Findings/Conclusions: Raw milk cheeses obtained the highest marks in all attributes. Determining if there are other sensory attributes --in addition to those that were the subject of this study-- will help to explain the greater preference and global acceptance of raw milk cheeses. [ABSTRACT FROM AUTHOR]

The "creaming reaction," a general thickening of the molten cheese mass during the manufacture of processed cheese, which is often seen to occur in a stepwise fashion, affects the viscosity and texture of the finished product. Thus, this phenomenon is of critical importance for the processed cheese industry, yet mechanisms underlying the structure formation in this surprisingly complex and dynamic food system are only poorly understood. Using a model system consisting of micellar casein concentrate, vegetable oil, water, and a mixture of melting salts, we followed the characteristic viscosity profile with its primary and secondary increase over time. A rheometer equipped with a custom-made cup geometry was used, which served as a mini-reaction vessel to simulate the conditions during the manufacture of processed cheese. The mixture was subjected to constant heat (90°C) and stirring (7.93 rpm), comparable to processed cheese cooking, for up to 410 min. At specific time points, samples were taken, and the micro- and ultrastructure was investigated with light and transmission electron microscopy. Results from our extensive study uncovered the following key steps: (1) a decrease in fat globule size with concomitant increase in the number of fat globules, which were also more evenly distributed; (2) a progressive separation of the casein matrix into fibrillogenic and nonfibrillogenic fractions; (3) formation of fibrils and their higher-order structuring followed by their partial degradation; and (4) increasing interactions of the fibrils with the fat globule surface leading to a higher degree of emulsification. Of these different observations, results indicate that after the caseins dissociated under the influence of the melting salts, protein–protein interactions were the primary driver of the structure formation and thus contributed to the initial viscosity increase. Fat globules were involved in the structure formation at later time points. Therefore, fat–protein interactions in addition to continued protein–protein interactions were assumed to contribute to the secondary viscosity increase. An updated processed cheese creaming model is presented. The use of the term "texturization" instead of "creaming" is proposed. [ABSTRACT FROM AUTHOR]

Staphylococcal enterotoxins (SEs) are among the leading causes of food intoxications, affecting consumer health even in nanogram (ng) amounts. In the European Union, certain food safety criteria are specified, including the absence of SEs in cheeses, milk powder and whey powder. Until 2019, the analytical reference method used was the European Screening Method, which was replaced by EN ISO 19020. For the official laboratories involved in food control, the German Reference Laboratory for coagulase‐positive staphylococci including Staphylococcus aureus organized three interlaboratory proficiency tests (ILPTs) to detect SE type A in food during the years 2013–2018. The selected food products (cream cheese and vanilla pudding) were successfully tested beforehand with regard to easy handling, homogeneity and stability of the added toxin. In 2013, ILPT participants overall were not competent in detecting SE type A in food. The following factors were identified to improve the performance: (i) concentration of sample extract using dialysis; (ii) selection of a sensitive detection kit; and (iii) proper sample handling. By taking these factors into account and instructing and training the laboratories, their competence greatly improved. In 2018, all performance criteria (specificity, sensitivity and accuracy) were >90%, even at very low concentrations of SE type A of approximately 0·01 ng g–1 food. [ABSTRACT FROM AUTHOR]

Cream cheese is a popular type of fresh and soft cheese made with milk and cream, containing at least 25% fat, dry matter. Milkfat plays an important role in its sensory attributes, such as texture and flavor. However, consumer awareness of the relation between food and health is increasing the search for healthier foods, leading the food industry toward total fat reduction or saturated and trans‐fat replacement, which can alter products' sensory attributes. In this context, the purpose of this study was to create a list of sensory attributes that expresses consumer perception of cream cheese and identifies which ones can induce consumer choices. Five commercial cream cheese samples were analyzed, two traditional and three low‐fat formulations, using duo‐trio, focus group, and check‐all‐that‐apply (CATA) sensory analysis methods. Three samples were preferred by consumers, regarding acceptance and purchase intention (two traditional and one low‐fat formulation). Similar intensities of some sensory attributes of these preferred samples were observed, such as higher score for "white," "matte," and "milky" and lower notes for "light yellow," "bright," and "sweet." The results suggest that these sensory attributes can predict and influence consumer's acceptance and therefore assist in the development of new products. Practical Applications: The food industry is constantly adapting to meet consumer demands, which varies according to market trends, changing products that are already for sale or creating new ones. The relationship between the sensory attributes of products and consumer preferences has been identified as one of the main pillars to increase the chance of success in the market. In this context, a list of attributes was created from sensory analysis to express consumer perception of cream cheese and identify which ones can induce consumer choices. Considering that time is valuable for the industry, the results presented in this research may provide an important tool to predict consumer acceptance and reduce the uncertainty when developing new products or changing formulations and processes before launching a product for sale, increasing the chances of success, and decreasing research time. [ABSTRACT FROM AUTHOR]

Black garlic is a product obtained from Allium sativum L. through a fermentation process and a controlled temperature Maillard reaction, which has a high potential for use in gastronomy. Thus, the objective of this work was to elaborate and characterize black garlic pâtés. Black garlic was obtained at the Laboratory of Physical-Chemical Analysis-LAFQA of Food at the Center for Human, Social and Agrarian Sciences-CCHSA of the Federal University of Paraíba-UFPB. The pates were prepared at the Research and Development of Fruit and Vegetables Products Laboratory at CCHSA, UFPB, through the homogenization of all ingredients in a processor. Three pâté formulations were made, which differed the added milk constituent, being F1 (creamy ricotta cream); F2 (light cream cheese) and F3 (light cream). The black garlic used as raw material showed an increasing in the carbohydrates values and decreasing in the moisture values, as expected. The results obtained for the physical-chemical analyzes showed that the formulations showed a difference mainly for the humidity parameters; pH; total carbohydrates and lipids. As for the microbiological analyzes, the results found were satisfactory, although there was a growth of filamentous and non-filamentous fungi and fungi, however. It is concluded that, it is possible to prepare black garlic for 15 days, and its use for the preparation of pates. [ABSTRACT FROM AUTHOR]

The suitability of oil-in-water (o/w) hydroxypropyl methylcellulose (HPMC)-based emulsions and oleogels to reduce total fat and saturated fat content in cream cheese was studied. The effect of HPMC emulsions and oleogels on spreadability, viscoelasticity, and sensory acceptability of cream cheese was evaluated. Small-amplitude oscillatory shear (SAOS) and large-amplitude oscillatory shear (LAOS) tests were performed to investigate linear and nonlinear rheology. All cheeses showed a predominance of G' versus G" with a light dependence of both moduli with frequency in the linear viscoelastic region (LVR). Fat replacement with emulsion or oleogel significantly reduces the values of G' and G" at the LVR, yield point, and flow point, and increases spreadability. This effect was greatest for the oleogel substitution. However, incorporation of emulsion or oleogel did not significantly affect tan δ, yield stress, yield strain, flow stress, and flow strain. The elastic and viscous evolution during the transition from SAOS to LAOS was similar in all cheeses, despite their differences in spreadability. At large deformation, all samples showed strain-stiffening and shear-thinning behavior. Similar sensory acceptability was found among the oleogel and emulsion cheeses and the control. The similar nonlinear rheological properties among cheeses do not explain the differences in spreadability properties, but explain their similar sensory acceptability. Furthermore, the purchase intention for oleogel and emulsion cheeses increases when consumers receive information on the type and amount of fat. [Display omitted] • Emulsion or oleogel can improve the spreadability of cream cheese. • A cream cheese with reduced fat content and improved lipid profile was achieved. • Emulsion or oleogel did not significantly affect rheology of cheese. • Consumption intention of emulsion or oleogel cream cheese increased. [ABSTRACT FROM AUTHOR]

The probiotic products from the dairy market have been extensively exploited as well as lactose-free derivatives, suitable for lactose intolerant individuals. This research aimed to manufacture stuffed cheese with Brazilian cream cheese and spices in three versions (traditional, lactose-free, and probiotic cheese) and evaluate their quality by physico-chemical and microbiological analyses, Lactic Acid Bacteria (LAB) viability, and acceptance and preference assays. Physico-chemical properties of the formulations were all in accordance with the standards for the fat content of the Ordinance No. 146 for the traditional (54.06%) and probiotic (45.45%) full-fat samples and free-lactose (39.28%) medium-fat sample. Regarding the microbiological safety, all the samples presented to be ready for consumption, and the LAB count were still viable after 42 days of storage in the probiotic formulation at the order of 108 log CFU/mL. The lactose-free formulation achieved the highest acceptance rates among the public regarding sensorial qualities with an average grade of 7.27 out of 9. In the end, the three types of stuffed coalho cheese were successful in total quality control and also the probiotic formulation with the desired viable count after storage and lactose-free formulation with the best acceptance rates by the public. [ABSTRACT FROM AUTHOR]

Introduction. The phenomenon of emigration is complex, for emigrants it is a personal and emotional experience, and therefore subjective. Life in emigration often differs, and many times to a considerable degree, from life in the home country; it involves the necessity to settle in new, usually different living, social and cultural conditions. Most emigrants gradually change their diet, adopting the principles of nutrition of the host country. However, one should always remember about proper dietary behaviour, which supported by physical activity is the most effective way to prevent chronic non-communicable diseases. This is in the interest of most societies around the world, regardless of where they live, as well as emigration movements. Aim. The aim of the study was to compare the dietary behaviour of Poles living in Poland and the United Kingdom. Material and methods. The research tool was a survey questionnaire consisting of questions about gender, age, education, social status, country of residence, period of living outside the home, body weight and height, and 30 questions about eating behaviour. Based on the Chiˆ2 test of independence, the relationship between eating behaviour of respondents living in Poland and eating behaviour of respondents living in the UK was assessed. The level of significance was taken as p < 0.05. Results. The study group of Poles living longer than 5 years in London, compared with their compatriots living in the country, consumed fewer meals per day, more often consumed cooked vegetables, and less often cottage cheese and potatoes. However, in several aspects of healthy eating, the British group improved their eating behaviour, namely they consumed pulses more often and consumed coffee in moderation, and consumed cream cheese, cold cuts and sweetened carbonated drinks less often. Conclusions. The dietary behaviours of Poles living in the UK (London) and those living at home (Poland) differed in terms of the number of meals consumed per day, the frequency of consumption of cream cheese, cottage cheese, cold cuts, potatoes, legume seeds, sweetened carbonated drinks, the number of cups of coffee consumed and the form of vegetables consumed. [ABSTRACT FROM AUTHOR]

During recent years the trend to tighten competitiveness has been increasing globally almost in all industries, although before then it was absent in many countries and economic sectors. This article touches upon the main issues regarding the competitiveness of enriched curd products with prebiotic substances. On the basis of a consumer survey, the calculation of advantageous indicators was performed. According to the results of the ranking of quality indicators, the following maximum values were accepted: taste and smell, form and consistency, titratable acidity, amino acid composition, and vitamin and mineral composition. A comparative analysis of consumer qualities of curd products is given. According to the results of the assessment of the quality of curd products, it can be concluded that competitive advantage belongs to a curd product enriched with cedar oil cake, lactulose syrup and whey proteins. This is followed by the curd product enriched with cedar oil cake and lactulose syrup, and then the integral indicator in the curd sample enriched with cedar oil cake. The integral indicators of curd cream and curd cheese have low values: 0.16 and 0.145, respectively. Thus, the developed curd products enriched with prebiotic substances will be in demand in the modern market of curd products. [ABSTRACT FROM AUTHOR]

The mechanism of cream cheese fermentation has a complex, which makes its modelling a challenging task. Researchers have proposed different approaches to modelling the fermentation process. The developed models can be categorized into white, grey, and black box models. In this paper, we studied these models and investigated their application by using lab and industrial scale data which were obtained in the presence of disturbances. The results showed that using the states of the white box model for predicting pH is challenging because of the complexity of the cream cheese compound. Although this problem was solved in the grey box model, there were difficulties in applying both white and grey box models mainly due to the lack of online measurements of states. Unlike white and grey box models, a black box model, an ANN model, was developed based on pH data, which are measured online. Using the experimental pH data, ANN model configurations with optimal feedback and time intervals were used to predict industrial fermentation pH dynamics. The ANN model provided reliable pH predictions at both lab and industrial scales. [ABSTRACT FROM AUTHOR]

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BACKGROUND Cheese production occupies a small but growing share of the current dairy industry. Industrial cream cheese production involves the complex scheduling of multiple batch fermenters and various downstream units. However, significant end‐time variation from different fermentation batches makes downstream scheduling challenging and thus decreases the process throughput. RESULTS: This research addressed this challenge by using an artificial neural network (a Long‐Short Term Memory Network, LSTM) in combination with a mechanistic model describing the changes in biomass, lactose, and lactic acid concentrations. The LSTM network/mechanistic modelling approach shows an end‐time difference of 3 min over batch times of 6 to 7 h compared to the laboratory experiment, with an overall accuracy (R2) of over 0.99. CONCLUSION: The proposed hybrid fundamental/artificial neural network (ANN) model framework could reasonably predict the cheese fermentation pH with limited data. The outcome of this research enables fermentation end‐time prediction, makes the downstream scheduling possible, and thus, could help to improve the process throughput. The developed model could also be used for further cheese digital twin development, based on how better product quality control and higher process efficiency could be achieved. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The aroma types of cream cheese affect its commercial value and consumer acceptability. However, the types of volatile substances and sensory characteristics of cream cheese at different fermentation stages are still unclear. Therefore, in this study, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile substances in cream cheese fermentation. Orthogonal partial least squares discriminant analysis (OPLS-DA), odor activity value (OAV), relative odor activity value (ROAV) and variable projection importance (VIP) were used to identify the characteristic flavor substances in cream cheese fermentation. Finally, the relationship between key flavor substances and sensory characteristics was determined by partial least squares (PLS) analysis. A total of 34 and 36 volatile organic compounds were identified by HS-SPME-GC-MS and HS-GC-MS, respectively, and 14 characteristic flavor substances were found, based on VIP, ROAV and OAV models. Combined with sensory analysis and flavor substance changes, it was found that the cream cheese fermented for 15 d had the best flavor and taste. This study reveals the characteristics and contribution of volatile substances in cream cheese at different fermentation stages, which provides new insights into improving flavor and quality control., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors. Published by Elsevier B.V.)