The effect of ultrasonic processing on physical and chemical properties of milk‐based soft, brine cheese
Ammar Kadi(1), Uday Bagale(2*), Irina Potoroko(3)
(1) Department of Food and Biotechnology, South Ural State University, Russian Federation 454080
(2) Department of Food and Biotechnology, South Ural State University, Russian Federation 454080
(3) Department of Food and Biotechnology, South Ural State University, Russian Federation 454080
(*) Corresponding Author
Abstract
Many earlier studies have documented pasteurization problems in the dairy industry. As a result, ultrasonic processing has been researched as a non‐heat alternative to pasteurization. In this study, milk‐based soft cheese was treated using various sonication times (0, 1, and 3 min) at a set frequency (22 kHz) with an amplitude of 60% of 630 W and different ripening periods (0, 15, 30, and 60 days) in brine (15%), stored at 4 °C, to reduce heat treatment and increase yield. The physicochemical parameters of white cheeses were examined over next 60 days and compared with a control cheese. The result showed that ultrasound had no significant effect on the cheeses in terms of their fat and protein content on storage. Compared to the control sample, ultrasound treatment improved the taste and aroma ratings due to increased lipolysis and proteolysis. In terms of overall acceptability, the ultra‐filtrate cheese sonicated for 3 min received the highest marks compared to the control. Sonication for 3 min treated fresh milk showed the maximum yield (190.5 g/L milk) compared to untreated raw milk yields (150.32 g/L).
Keywords
Full Text:
PDFReferences
Abesinghe AM, Islam N, Vidanarachchi JK, Prakash S, Silva KF, Karim MA. 2019. Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria. Int. Dairy J. 90:1–14. doi:10.1016/j.idairyj.2018.10.006.
Akdeniz V, Akalın AS. 2019. New approach for yoghurt and ice cream production: Highintensity ultrasound. Trends Food Sci. Technol. 86:392–398. doi:10.1016/j.tifs.2019.02.046.
Ashokkumar M. 2014. Applications of ultrasound in food and bioprocessing. Ultrason. Sonochem. 25:17–23. doi:10.1016/j.ultsonch.2014.08.012.
Ashokkumar M, Bhaskaracharya R, Kentish S, Lee J, Palmer M, Zisu B. 2010. The ultrasonic processing of dairy products An overview. Dairy Sci. Technol. 90:147–168. doi:10.1051/dst/2009044.
Augustin MA, Riley M, Stockmann R, Bennett L, Kahl A, Lockett T, Osmond M, Sanguansri P, Stonehouse W, Zajac I, Cobiac L. 2016. Role of food processing in food and nutrition security. Trends Food Sci. Technol. 56:115–125. doi:10.1016/j.tifs.2016.08.005.
CarrilloLopez LM, GarciaGalicia IA, TiradoGallegos JM, SanchezVega R, HuertaJimenez M, Ashokkumar M, AlarconRojo AD. 2021. Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties. Ultrason. Sonochem. 73:105467. doi:10.1016/j.ultsonch.2021.105467.
CarrilloLopez LM, JuarezMorales MG, GarciaGalicia IA, AlarconRojo AD, HuertaJimenez M. 2020. The effect of highintensity ultrasound on the physicochemical and microbiological properties of Mexican panela cheese. Foods 9(3):313. doi:10.3390/foods9030313.
Cuffia F, Candioti M, Bergamini C. 2015. Effect of brine concentration on the ripening of an Argentinean sheep’s milk cheese. Small Rumin. Res. 132:60–66. doi:10.1016/j.smallrumres.2015.09.003.
de Lima Alves L, Stefanello da Silva M, Martins Flores DR, Rodrigues Athayde D, Roggia Ruviaro A, da Silva Brum D, Fagundes Batista VS, de Oliveira Mello R, Ragagnin de Menezes C, Bastianello Campagnol PC, Wagner R, Smanioto Barin J, Cichoski AJ. 2018. Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami. Food Res. Int. 106:363–373. doi:10.1016/j.foodres.2017.12.074.
Fox PF, Guinee TP, Cogan TM, McSweeney PLH. 2017. Cheese Yield. Boston, MA: Springer. doi:10.1007/9781489976819_10.
Jalilzadeh A, Hesari J, Peighambardoust S, Javidipour. 2020. The effect of whey proteinbased edible coating containing natamycin and lysozymexanthan gum conjugate on the shelf life of ultrafiltrated white cheese. J. Food Bioprocess Eng. 3(2):168–177. doi:10.22059/jfabe.2020.306083.1068.
Jalilzadeh A, Hesari J, Peighambardoust SH, Javidipour I. 2018. The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered fetatype cheese. J. Dairy Sci. 101(7):5809– 5820. doi:10.3168/jds.201714352.
Marchesini G, Balzan S, Montemurro F, Fasolato L, Andrighetto I, Segato S, Novelli E. 2012. Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheesemaking properties and sensory traits of raw milk. Innov. Food Sci. Emerg. Technol. 16:391–397. doi:10.1016/j.ifset.2012.09.003.
Munir M, Nadeem M, Qureshi TM, Leong TS, Gamlath CJ, Martin GJ, Ashokkumar M. 2019. Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review. Innov. Food Sci. Emerg. Technol. 57:102192. doi:10.1016/j.ifset.2019.102192.
Potdar S, Bagale U, Potoroko I, Hakke VS, Maralla Y, Sivakumar M, Sonawane S. 2022. Sonochemical approach for the synthesis of safflower oil based low fat emulsion: Effect of ultrasonic parameters. Mater. Today Proc. 57(4):1619–1625. doi:10.1016/j.matpr.2021.12.232.
Potoroko IY, Pilipenko TV, Kadi AM, Malinin AV. 2020. Technological solutions to use the effect of ultrasound to produce brine cheeses enriched with cinnamon oil. Bull. South Ural State Univ. Ser.: Food Biotechnol. 8(4):77–85. doi:10.14529/food200410.
Sahingil D, Hayaloglu AA, Simsek O, Ozer B. 2014. Changes in volatile composition, proteolysis and textural and sensory properties of whitebrined cheese: Effects of ripening temperature and adjunct culture. Dairy Sci. Technol. 94(6):603–623. doi:10.1007/s1359401401852.
Sango DM, Abela D, Mcelhatton A, Valdramidis VP. 2014. Assisted ultrasound applications for the production of safe foods. J. Appl. Microbiol. 116(5):1067–1083. doi:10.1111/jam.12468.
Sfakianakis P, Tzia C. 2013. Flavor and sensory characteristics of yogurt derived from milk treated by high intensity ultrasound. Cambridge: RSC Publishing. doi:10.1039/978184973768500092.
Shabbir MA, Ahmed H, Maan AA, Rehman A, Afraz MT, Iqbal MW, Khan IM, Amir RM, Ashraf W, Khan MR, Aadil RM. 2021. Effect of nonthermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products. Food Sci. Technol. 41(2):279–294. doi:10.1590/fst.05820.
Shanmugam A, Ashokkumar M. 2014. Functional properties of ultrasonically generated flaxseed oildairy emulsions. Ultrason. Sonochem. 21(5):1649–1657. doi:10.1016/j.ultsonch.2014.03.020.
Shanmugam A, Chandrapala J, Ashokkumar M. 2012. The effect of ultrasound on the physical and functional properties of skim milk. Innov. Food Sci. Emerg. Technol. 16:251–258. doi:10.1016/j.ifset.2012.06.005.
Uymaz B, Akçelik N, Yüksel Z. 2019. Physicochemical and microbiological characterization of protected designation of origin ezine cheese: Assessment of nonstarter lactic acid bacterial diversity with antimicrobial activity. Food Sci. Anim. Resour. 39(5):804–819. doi:10.5851/kosfa.2019.e71.
Xu H, Zeiger B, Suslick K. 2013. Sonochemical synthesis of nanomaterials. Chem. Soc. Rev. 42(7):2555–2567. doi:10.1039/c2cs35282f.
Yangilar F, Yildiz PO. 2016. Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese. J. Sci. Food Agric. 96:2328–2336. doi:10.1002/jsfa.7348.
Yanjun S, Jianhang C, Shuwen Z, Hongjuan L, Jing L, Lu L, Uluko H, Yanling S, Wenming C, G W. 2014. Effect of power ultrasound pretreatment on the physical and functional properties of reconstituted milk protein concentrate. J. Food Eng. 124:11–18. doi:10.1016/j.jfoodeng.2013.09.013.
Zhao L, Zhang S, Uluko H, Liu L, Lu J, Xue H, Kong F, Lv J. 2014. Effect of ultrasound pretreatment on rennetinduced coagulation properties of goat’s milk. Food Chem. 165:167–174. doi:10.1016/j.foodchem.2014.05.081.
DOI: https://doi.org/10.22146/ijbiotech.73930
Article Metrics
Abstract views : 1179 | views : 1215Refbacks
- There are currently no refbacks.
Copyright (c) 2022 The Author(s)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.