Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese
Abstract
:1. Introduction
Strategies to Improve the Characteristics of RF/LF Cheeses
2. Materials and Methods
3. Results and Discussion
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Ingredients | Dry Matter | Protein | Fat | Ash |
---|---|---|---|---|
CB | 13.78 a ± 0.42 | 3.65 a ± 0.07 | 1.41 a ± 0.01 | 0.75 a ± 0.09 |
CW | 13.19 a ± 0.68 | 5.49 b ± 0.04 | 2.81 b ± 0.01 | 0.92 b ± 0.03 |
CS | 10.35 b ± 0.14 | 6.56 c ± 0.05 | 0.41 c ± 0.01 | 0.54 c ± 0.02 |
Milk Batches | DM | F | P | L 1 | A |
---|---|---|---|---|---|
FFM | 11.45 a ± 0.04 | 3.35 a ± 0.01 | 3.04 a ± 0.02 | 4.40 a ± 0.03 | 0.66 a ± 0.00 |
RFM | 9.91 b ± 0.08 | 1.41 b ± 0.03 | 3.18 b ± 0.02 | 4.63 b ± 0.03 | 0.69 b ± 0.00 |
RFM + CB | 10.03 b ± 0.04 | 1.43 b ± 0.02 | 3.22 b ± 0.01 | 4.68 b ± 0.02 | 0.70 b ± 0.00 |
RFM + CW | 9.63 c ± 0.16 | 1.17 c ± 0.03 | 3.17 b ± 0.05 | 4.61 b ± 0.07 | 0.69 b ± 0.01 |
RFM + CS | 9.84 bc ± 0.14 | 1.22 bc ± 0.05 | 3.23 b ± 0.03 | 4.69 b ± 0.05 | 0.70 b ± 0.01 |
Cheese | AP 30 | AR 30 | TE 30 | TA 30 |
---|---|---|---|---|
FF | 7.00 a ± 1.17 | 6.63 ab ± 1.85 | 7.03 a ± 1.22 | 7.23 a ± 1.63 |
RF | 7.10 a ± 1.71 | 6.63 ab ± 1.56 | 6.67 ab ± 1.73 | 6.57 ab ± 1.83 |
RF + CB | 7.50 a ± 1.17 | 6.87 a ± 1.38 | 7.33 a ± 1.49 | 7.27 a ± 1.26 |
RF + CW | 6.80 a ± 1.65 | 6.00 ab ± 1.60 | 5.77 b ± 1.45 | 5.73 b ± 1.98 |
RF + CS | 6.63 a ± 1.50 | 5.73 b ± 1.48 | 5.57 b ± 1.65 | 5.57 b ± 1.94 |
AP 60 | AR 60 | TE 60 | TA 60 | |
FF | 7.53 a ± 1.20 | 7.23 a ± 1.10 | 7.53 ab ± 1.20 | 7.50 a ± 1.28 |
RF | 7.30 a ± 0.95 | 6.70 a ± 1.42 | 7.40 ab ± 1.35 | 7.27 ab ± 1.55 |
RF + CB | 7.53 a ± 0.94 | 7.03 a ± 1.19 | 7.67 a ± 1.18 | 7.10 ab ± 1.27 |
RF + CW | 7.23 a ± 1.04 | 6.77 a ± 1.38 | 7.00 ab ± 1.39 | 6.90 ab ± 1.32 |
RF + CS | 7.20 a ± 1.19 | 6.60 a ± 1.48 | 6.63 b ± 1.73 | 6.43 b ± 1.89 |
AP 90 | AR 90 | TE 90 | TA 90 | |
FF | 7.77 a ± 1.28 | 7.13 a ± 1.61 | 7.37 a ± 1.69 | 7.50 a ± 1.59 |
RF | 7.40 ab ± 1.04 | 6.70 a ± 1.58 | 6.90 ab ± 1.54 | 6.93 ab ± 1.53 |
RF + CB | 7.43 ab ± 0.94 | 6.90 a ± 1.40 | 6.97 ab ± 1.63 | 7.00 ab ± 1.51 |
RF + CW | 5.93 b ± 1.66 | 6.17 a ± 2.02 | 6.00 b ± 1.82 | 6.33 b ± 1.63 |
RF + CS | 6.77 ab ± 1.36 | 6.10 a ± 1.90 | 6.63 ab ± 1.52 | 6.63 ab ± 1.52 |
Cheese | Rank 30 | Rank 60 | Rank 90 |
---|---|---|---|
FF | 2.23 a ± 1.30 | 2.23 a ±1.22 | 2.17 a ± 1.49 |
RF | 2.80 a ± 1.32 | 2.97 ab ± 1.30 | 2.60 ab ± 1.35 |
RF + CB | 2.23 a ±1.07 | 2.60 ab ± 1.28 | 2.90 ab ± 1.18 |
RF + CW | 3.83 b ± 1.23 | 3.50 b ± 1.46 | 3.87 b ± 1.31 |
RF + CS | 3.90 b ± 1.18 | 3.70 b ± 1.37 | 3.47 b ± 1.14 |
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Borges, A.R.; Pires, A.F.; Marnotes, N.G.; Gomes, D.G.; Henriques, M.F.; Pereira, C.D. Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese. Foods 2020, 9, 1020. https://doi.org/10.3390/foods9081020
Borges AR, Pires AF, Marnotes NG, Gomes DG, Henriques MF, Pereira CD. Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese. Foods. 2020; 9(8):1020. https://doi.org/10.3390/foods9081020
Chicago/Turabian StyleBorges, Ana Raquel, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama Gomes, Marta Fernandes Henriques, and Carlos Dias Pereira. 2020. "Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese" Foods 9, no. 8: 1020. https://doi.org/10.3390/foods9081020