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Keywords = processed cheddar cheese

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27 pages, 8826 KiB  
Article
Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market
by Farhan Ali, James A. O’Mahony, Maurice G. O’Sullivan and Joseph P. Kerry
Foods 2025, 14(15), 2701; https://doi.org/10.3390/foods14152701 - 31 Jul 2025
Viewed by 157
Abstract
The increasing demand for plant-based foods has led to significant growth in the availability, at a retail level, of plant-based cheese analogue products. This study presents the first comprehensive benchmarking of commercially available plant-based cheese analogue (PBCA) products in the Irish market, comparing [...] Read more.
The increasing demand for plant-based foods has led to significant growth in the availability, at a retail level, of plant-based cheese analogue products. This study presents the first comprehensive benchmarking of commercially available plant-based cheese analogue (PBCA) products in the Irish market, comparing them against conventional cheddar and processed dairy cheeses. A total of 16 cheese products were selected from Irish retail outlets, comprising five block-style plant-based analogues, seven slice-style analogues, two cheddar samples, and two processed cheese samples. Results showed that plant-based cheese analogues had significantly lower protein content (0.1–1.7 g/100 g) than cheddar (25 g/100 g) and processed cheese (12.9–18.2 g/100 g) and lacked a continuous protein matrix, being instead stabilized largely by solid fats, starch, and hydrocolloids. While cheddar showed the highest hardness, some plant-based cheeses achieved comparable hardness using texturizing agents but still demonstrated lower tan δmax values, indicating inferior melting behaviour. Thermograms of differential scanning calorimetry presented a consistent single peak at ~20 °C across most vegan-based variants, unlike the dual-phase melting transitions observed in dairy cheeses. Sensory analysis further highlighted strong negative associations between PBCAs and consumer-relevant attributes such as flavour, texture, and overall acceptability. By integrating structural, functional, and sensory findings, this study identifies key formulation and performance deficits across cheese formats and provides direction for targeted improvements in next-generation PBCA product development. Full article
(This article belongs to the Section Plant Foods)
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21 pages, 6169 KiB  
Article
Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature
by Justyna Tarapata, Ewa Szymańska, Liesbeth van der Meulen, Joost Miltenburg and Thom Huppertz
Foods 2025, 14(2), 165; https://doi.org/10.3390/foods14020165 - 8 Jan 2025
Viewed by 2231
Abstract
This study examined how temperature, cheese mass and moisture content impact moisture loss rate in various cheeses during baking. Understanding these factors is essential for determining the browning properties of cheese during baking. Eight cheese types, differing in moisture content, were baked at [...] Read more.
This study examined how temperature, cheese mass and moisture content impact moisture loss rate in various cheeses during baking. Understanding these factors is essential for determining the browning properties of cheese during baking. Eight cheese types, differing in moisture content, were baked at 100–200 °C in a halogen moisture analyzer, and moisture loss over time was recorded. A mixed-effects model analysis showed that temperature had the most significant impact on moisture loss rate (F = 2008.54; p < 0.00001), followed by cheese mass (F = 1973.28; p < 0.00001) and time (F = 278.49; p < 0.00001). Higher temperatures and larger cheese mass accelerated moisture evaporation rate. The moisture content of cheese explained 21.8% of model variation, suggesting that other factors, such as cheese structure, also play a significant role. The cheese baking process involving moisture removal followed by distinct drying stages. Initially, the drying rate increased as the cheese reached the wet bulb temperature; this was followed by a steady rate, and finally, a reduction in dehydration rate as the moisture decreased, limiting further evaporation. Browning, assessed through changes in lightness (L*), was more noticeable at higher temperatures, particularly in Mozzarella and processed Cheddar, after approx. 30% moisture loss in all cheeses. Full article
(This article belongs to the Section Dairy)
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14 pages, 1177 KiB  
Article
Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece
by Malamatenia Panagiotou, Efstathios Kaloudis, Danai Ioanna Koukoumaki, Vasiliki Bountziouka, Evangelia Giannakou, Margarita Pandi and Konstantinos Gkatzionis
Gastronomy 2024, 2(4), 141-154; https://doi.org/10.3390/gastronomy2040011 - 18 Oct 2024
Cited by 1 | Viewed by 1788
Abstract
The origin of a product, consumer familiarity, and purchasing identity are factors that affect the perception of cheese consumption. The present study aims at identifying consumers’ conceptualizations and attitudes towards local Greek cheeses of the North-Aegean Sea islands, such as Ladotyri, Graviera, Kasseri, [...] Read more.
The origin of a product, consumer familiarity, and purchasing identity are factors that affect the perception of cheese consumption. The present study aims at identifying consumers’ conceptualizations and attitudes towards local Greek cheeses of the North-Aegean Sea islands, such as Ladotyri, Graviera, Kasseri, Kaskavali, Melichloro, and Kalathaki, some of which have a Protected Designation of Origin (PDO) status, as opposed to cheeses of non-Greek origin, such as Cheddar, Regatto, and Gouda. Sensory and emotional attributes of local, local PDO, and imported cheeses, as well as drivers associated with consumers’ choice and acceptance above and beyond their sensory attributes, were studied using three methods: (a) flash profile to gain insight into the sensory positioning of products and description of samples; (b) qualitative analysis of focus groups to pinpoint consumer knowledge, preference, and consumption criteria; and (c) a new methodology for natural language processing and sentiment analysis of social media posts to determine consumer conceptualizations. Social media posts have proven to be a valuable source of linguistic and cultural data for cheeses. Local cheeses, including PDO products, were found to be linked to village life and family gatherings, home, tradition, and childhood memories, with saltiness and hardness being their main sensory attributes. Imported cheeses were linked to fast food, pizza, and snacking, with elasticity and gumminess as prominent sensory qualities. The main criteria for purchase were intended usage and versatility, taste and texture, price, and familiarity. The findings provide key sensory attributes, information about consumer purchasing criteria, and relevant vocabulary for the promotion of cheeses as agri-food and gastronomic identity key products. Full article
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11 pages, 3046 KiB  
Article
Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit Escherichia coli during Chihuahua Cheese Manufacture
by Nidia Aracely Chacón-Flores, Guadalupe Isela Olivas-Orozco, Carlos Horacio Acosta-Muñiz, Néstor Gutiérrez-Méndez and David Roberto Sepúlveda-Ahumada
Foods 2023, 12(20), 3751; https://doi.org/10.3390/foods12203751 - 12 Oct 2023
Cited by 5 | Viewed by 2740
Abstract
This study aimed to evaluate the effectiveness of pH control, water activity (Aw), and the addition of lactic acid bacteria (LAB) on the proliferation of Escherichia coli in the curd during the manufacturing of Chihuahua cheese. Milk proved to be an excellent culture [...] Read more.
This study aimed to evaluate the effectiveness of pH control, water activity (Aw), and the addition of lactic acid bacteria (LAB) on the proliferation of Escherichia coli in the curd during the manufacturing of Chihuahua cheese. Milk proved to be an excellent culture medium for E. coli, allowing it to develop at concentrations up to 109 cfu/g. However, the presence of LAB, the pH control, Aw, and especially the use of the Cheddarization process during the Chihuahua cheese production proved to be important obstacles that inhibited the proliferation of E. coli under the conditions studied. Moreover, reducing the water activity of the curd as quickly as possible is presented as the most powerful tool to inhibit the development of E. coli during the Chihuahua cheese-making process. Full article
(This article belongs to the Special Issue The Microbial Safety of Milk, Cheese and Dairy Products)
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16 pages, 5035 KiB  
Article
Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions
by Ipek Altay, Lucas Sales Queiroz, Naaman F. Nogueira Silva, Aberham Hailu Feyissa, Federico Casanova, Jens J. Sloth and Mohammad Amin Mohammadifar
Gels 2023, 9(9), 747; https://doi.org/10.3390/gels9090747 - 14 Sep 2023
Cited by 8 | Viewed by 2079
Abstract
Cheese powder is a multifunctional ingredient that is produced by spray drying a hot cheese emulsion called cheese feed. Feed stability is achieved by manipulating calcium equilibrium using emulsifying salts. However, the increased demand for ‘green’ products created a need for alternative production [...] Read more.
Cheese powder is a multifunctional ingredient that is produced by spray drying a hot cheese emulsion called cheese feed. Feed stability is achieved by manipulating calcium equilibrium using emulsifying salts. However, the increased demand for ‘green’ products created a need for alternative production methods. Therefore, this study investigated the impact of ohmic heating (OH) on Cheddar cheese, mineral balance, and the resulting cheese feed characteristics compared with a conventional method. A full factorial design was implemented to determine the optimal OH parameters for calcium solubilization. Electric field exposure and temperature had a positive correlation with mineral solubilization, where temperature had the greatest impact. Structural differences in pre-treated cheeses (TC) were analyzed using thermorheological and microscopic techniques. Obtained feeds were analyzed for particle size, stability, and viscosity. OH-treatment caused a weaker cheese structure, indicating the potential removal of calcium phosphate complexes. Lower component retention of OH_TC was attributed to the electroporation effect of OH treatment. Microscopic images revealed structural changes, with OH_TC displaying a more porous structure. Depending on the pre-treatment method, component recovery, viscosity, particle size distribution, and colloidal stability of the obtained feeds showed differences. Our findings show the potential of OH in mineral solubilization; however, further improvements are needed for industrial application. Full article
(This article belongs to the Special Issue Recent Advance in Food Gels)
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11 pages, 492 KiB  
Article
Cheese Intake Exhibits an Alteration of Glycolipid Profile and Impacts on Non-Alcoholic Fatty Liver in Bahraini Older Adults
by Simone Perna, Layla H. Hammad, Mohamed Wael Mohamed, Dalal Alromaihi, Mariam Alhammadi, Noora Al-Khater, Anas Rashed Alchuban, Mawadh Ali Aledrisy, Zahra Ilyas, Tariq A. Alalwan and Mariangela Rondanelli
Geriatrics 2022, 7(4), 75; https://doi.org/10.3390/geriatrics7040075 - 20 Jul 2022
Cited by 2 | Viewed by 3364
Abstract
Background: Metabolic syndrome (MetS) is a multifactorial condition characterized by a complex interrelation between genetic and environmental factors that heighten the risk of cardiovascular diseases and all-cause mortality. It is hypothesized that diet may play an important role in the regulation of [...] Read more.
Background: Metabolic syndrome (MetS) is a multifactorial condition characterized by a complex interrelation between genetic and environmental factors that heighten the risk of cardiovascular diseases and all-cause mortality. It is hypothesized that diet may play an important role in the regulation of metabolic syndrome factors and influence the process. Therefore, the main objective of this study was to investigate the specific dietary patterns associated with metabolic syndrome markers and quantify the possible effects of dietary patterns among Bahrain older adults. Methods: This is a cross-sectional study that included 151 Bahraini patients diagnosed with MetS, 89 (58.7%) were females and 62 (41.3%) males. Results: The prevalence of Non-Alcoholic Fatty Liver was 89%. Statistically significant correlations were found between dairy products with low fat and SBP (r = 0.182, p < 0.001) body mass index (BMI) (r = −0.195; p < −0.01). Higher chicken consumption was associated with reduction of BMI (r = −0.273; p < −0.01). A higher consumption of ricotta and cheddar cheese (high in fat) was associated with higher levels of triglycerides (p < 0.01). Higher frequent consumption of rice (basmati) was associated with lower glucose levels (r = −0.200; p < −0.01). Fatty liver has been associated with high consumption of cream cheese (p < 0.01). Conclusion: In older Bahraini adults with metabolic syndrome, higher frequency of food consumption of full-fat cheese was linked with a derangement of lipid profile and Non-Alcoholic Fatty Liver. Positive effects on BMI have been recorded with higher-frequency consumption of basmati rice and chicken. Full article
(This article belongs to the Section Geriatric Nutrition)
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17 pages, 1435 KiB  
Article
Investigating the Impact of Ultrasound, Microwave, and High-Pressure Processing of Milk on the Volatile Compounds and Sensory Properties of Cheddar Cheese
by Masooma Munir, Muhammad Nadeem, Barkat Ali, Muhammad Sultan, Rabia Kanwal, Huda Abdalrahman Al-Jumayi, Eman Hassan Ahmed Algarni, Maged B. Alnofeai and Samy F. Mahmoud
Agriculture 2022, 12(5), 577; https://doi.org/10.3390/agriculture12050577 - 20 Apr 2022
Cited by 13 | Viewed by 3569
Abstract
Each cheese type has a unique flavor. A variety of compounds of various concentrations and different chemical classes contribute to this flavor. In the present study, the effect of processing techniques (ultrasonication (US), high pressure processing (HPP), microwave (MW)) on the flavors and [...] Read more.
Each cheese type has a unique flavor. A variety of compounds of various concentrations and different chemical classes contribute to this flavor. In the present study, the effect of processing techniques (ultrasonication (US), high pressure processing (HPP), microwave (MW)) on the flavors and sensory properties of milk and cheese was investigated. Samples of treated and untreated milk and cheese were analyzed for volatile compounds (including aldehydes, ketones, alcohols, fatty acids, and hydrocarbons). Significant variation was observed, and the results of sensory evaluation showed that cheese prepared from HPP and US-1 (21 J/g) secured higher sensory scores when compared to cheese prepared from US-2 (41 J/g), MW treatment, and the control. Variations in volatile profiles of milk and cheese were also evident according to the treatment process i.e., dodecanoic acid, octanoic acid, heptanoic acid, and nonanoic acid. Valeric acid was present only in US-1- (21 J/g) and US-2- (41 J/g) treated cheese, which is responsible for burnt and metallic flavors in milk and cheese. Butanoic acid, heptanal, heptanone, and butanediol were present in HPP, while ethyl butanoate, decanone, and 2,3-butanedione were present in microwave-treated milk. In a nutshell, the results of volatile compounds and sensory scores of cheeses are analogous, which shows that ultrasonication with high power output has some drawback because of the burnt and metallic flavor. Full article
(This article belongs to the Special Issue Sensory Analysis and Evaluation of Agricultural Products)
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16 pages, 4717 KiB  
Article
Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese
by Amal Shaukat, Muhammad Nadeem, Tahir Mahmood Qureshi, Rabia Kanwal, Muhammad Sultan, Olivier Basole Kashongwe, Redmond R. Shamshiri and Mian Anjum Murtaza
Foods 2021, 10(7), 1661; https://doi.org/10.3390/foods10071661 - 19 Jul 2021
Cited by 7 | Viewed by 3672
Abstract
The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We first studied antioxidant and angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar [...] Read more.
The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We first studied antioxidant and angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g., cumin, clove, and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze-dried water (WSE) and ethanol-soluble fractions (ESE) of processed cheddar cheese were also monitored for their ACE inhibition activity and antioxidant activities. In our preliminary experiments, different levels of spices (cumin, clove, and black pepper) were tested into a cheese matrix and only one level 0.2 g/100 g (0.2%) based on cheese weight was considered good after sensory evaluation. Findings of the present study revealed that ACE-inhibitory potential was the highest in processed cheese made from buffalo milk with the addition of 0.2% cumin, clove, and black pepper. A significant increase in ACE-inhibition (%) of processed cheddar cheese, as well as its WSE and ESE, was obtained. Lower IC50 values were found after duodenal phase digestion compared to oral phase digestion. Full article
(This article belongs to the Topic Future Food Analysis and Detection)
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22 pages, 2263 KiB  
Article
Integrating Pressure-Driven Membrane Separation Processes to Improve Eco-Efficiency in Cheese Manufacture: A Preliminary Case Study
by Scott Benoit, Julien Chamberland, Alain Doyen, Manuele Margni, Christian Bouchard and Yves Pouliot
Membranes 2020, 10(10), 287; https://doi.org/10.3390/membranes10100287 - 15 Oct 2020
Cited by 9 | Viewed by 3977
Abstract
Pressure-driven membrane separation processes are commonly used in cheese milk standardization. Using ultrafiltration (UF) or microfiltration (MF), membrane separation processes make it possible to concentrate the milk proteins and increase the yields of cheese vats. However, the contribution of membrane separation processes to [...] Read more.
Pressure-driven membrane separation processes are commonly used in cheese milk standardization. Using ultrafiltration (UF) or microfiltration (MF), membrane separation processes make it possible to concentrate the milk proteins and increase the yields of cheese vats. However, the contribution of membrane separation processes to the environmental impact and economical profitability of dairy processes is still unclear. The objective of this study was to evaluate the contribution of membrane separation processes to the eco-efficiency of cheddar cheese production in Québec (Canada) using process simulation. Three scenarios were compared: two included UF or MF at the cheese milk standardization step, and one did not incorporate membrane separation processes. The results showed that even if membrane separation processes make it possible to increase vat yields, they do not improve the eco-efficiency of cheddar cheese processes. However, membrane separation processes may benefit the eco-efficiency of the process more when used for byproduct valorization. Full article
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