scholarly journals Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese

2022 ◽  
Author(s):  
Otília Monica Alves BORGES ◽  
Ídila Maria da Silva ARAÚJO ◽  
Kirley Marques CANUTO ◽  
Juliane Döering Gasparin CARVALHO ◽  
Hilton César Rodrigues MAGALHÃES ◽  
...  
Keyword(s):  
Textural Properties ◽  
Cottage Cheese

Texture and microstructure of chhana and rasogolla made from cows' milk

1992 ◽  
Vol 59 (3) ◽  
pp. 413-424 ◽  
Author(s):  
Amitava K. Adhikari ◽  
Om N. Mathur ◽  
Girdhari R. Patil
Keyword(s):  
Sucrose Solution ◽  
Dairy Product ◽  
Textural Properties ◽  
Cottage Cheese ◽  
Uneven Surface ◽  
Cream Cheese ◽  
Fat Globules ◽  
Protein Particles ◽  
Textural Attributes ◽  
Scanning Electron

SummaryThe relationships between the composition, texture and microstructure of chhana (an Indian-style soft cottage cheese analogue) and rasogolla (a sweetened dairy product made from chhana) were analysed. Chhana contained a significantly higher proportion of fat, protein, lactose and minerals than did rasogolla. Cooking of chhana in 60% sucrose solution introduced sucrose and changed the texture and structure to that typical of rasogolla. As chhana was transformed to rasogolla, the Instron textural properties, hardness, gumminess and chewiness, fell significantly, whereas springiness increased dramatically. Market rasogolla had a slightly different composition from the laboratory-made samples, but both had similar Instron textural and sensory textural attributes. Scanning electron microscopy showed that chhana had a structure like cottage cheese or cream cheese, a compact, coalesced casein matrix with fat globules embedded in it. Rasogolla had a conglomerated, ragged and porous casein matrix with uneven surface and numerous large void spaces. The collapsed and ruptured fat globules were found embedded in the agglomerated protein particles of rasogolla. The textural attributes of both chhana and rasogolla could be explained by the microstructure.

Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt

1996 ◽  
Vol 63 (3) ◽  
pp. 467-473 ◽  
Author(s):  
Mirza I. Baig ◽  
Velore Prasad
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Starter Culture ◽  
Textural Properties ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Cottage Cheese ◽  
Whey Protein Concentrate ◽  
Marginal Effect ◽  
Protein Concentrate

SummaryFresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use ofBifidobacterium bifidumas a supplementary starter culture in addition toStreptococcus thermophilusandLactobacillus delbrueckiisubsp.bulgaricusreduced the concentration of diacetyl and acetaldehyde. Incorporation of whey solids stimulated the growth ofStr.thermophilusandBifid. bifidumin yogurt but the count ofLb. bulgaricuswas reduced whenBifid. bifidumwas incorporated. Examination of the organoleptic properties of the yogurts showed that both forms of whey solids were satisfactory replacements for non-fat dried milk. Fortification by whey protein concentrate improved the textural properties. Supplementation byBifid. bifidumhad only a marginal effect on the flavour of the product.

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