The effects of reducing fat, salt and calcium phosphate on the properties of low-moisture Mozzarella cheese

Transcription

1 The effects of reducing fat, salt and calcium phosphate on the properties of lowmoisture Mozzarella cheese Henneberry, S 1,2., Kelly, P.M. 1, Kilcawley, K.N. 1, O Sullivan, M. 2, Wilkinson, M.G. 3, Guinee, T.P. 1 1 Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland 2 University College Cork, Cork, Ireland 3 University of Limerick, Limerick, Ireland

2 Reducing fat and salt Problems associated with reducing fat in pizza cheese Cheese is excessively hard and chewy Has poor cooking properties Lacks free oil Limited or no flow Dull, nonglossy colour Poor stretch Problems associated with reducing salt in cheese Relatively little information Reported to reduce casein hydration and degree of melt on cooking Level of effect depend on actual salt level and % salt reduction Interactive effects fat and salt reduction Unknown

3 Objectives Investigate effects of the following on low moisture partskim Mozzarella reducing fat from ~ 22% to 11% (50% reduction) reducing salt from ~ 1.6 % to 0.95 % (40% reduction) interaction of salt and fat over ripening Improve the quality of reducedfat, reducedsalt Mozzarella (lowering degree of calciuminduced casein crosslinking)

4 Materials and Methods Experimental Design for the effect of fat and salt reduction Cheese Fat (%) Standardised cheese milks Salt (%) Cheese code FFFS FFRS Key to Cheese Codes: FF = full fat, RF = reduced fat, FS and RS = full and reducedsalt. LC = low calcium phosphate Replication: Quadruplicate trials, each with the 6 treatments

5 Materials and Methods Experimental Design for the effect of calcium reduction Cheese Standardised cheese milks Fat (%) Salt (%) Cheese code LC LC Key to Cheese Codes: FF = full fat, RF = reduced fat, FS and RS = full and reducedsalt. LC = low calcium phosphate Replication: Quadruplicate trials, each with the 6 treatments

6 Results Composition Reducing Fat Reducing Salt Interactive effect Reducing calcium Moisture (%w/w) N/S Protein (% w/w) N/S MNFS (% w/w) N/S Ca/CN (mg/g protein) N/S N/S N/S S/M (% w/w) N/S N/S

7 Waterbinding capacity (g water/g protein) Waterbinding capacity (g water/g protein) Results Waterbinding Capacity FFFS FFRS Storage Time (day) LC LC Storage Time (day)

8 Chewiness (N) Chewiness (N) Results Chewiness FFFS FFRS Storage Time (day) LC LC Chewiness: index of force required to masticate cheese to a bolus Storage Time (day)

9 Work Required to stretch (J) Work Required to stretch (J) Results Stretchiness FFFS FFRS Energy/work to stretch: energy to pull melted cheese into strings Storage Time (day) LC LC Storage Time (day)

10 Meltability (%) Meltability (%) Results Meltability FFFS FFRS Storage time (day) LC 40 LC Storage time (day)

11 Results Hedonic scoring of 35 dayold cooked cheese Liking of attributes FFFS FFRS LC LC Aroma Texture Flavour Overall acceptability : positively correlated with cheese : not associated with cheese : negatively correlated with cheese

12 Results Intensity scores of key sensory attributes in 35 dayold cooked cheese attributes FFFS FFRS LC LC Stretchiness Fat flavour Stringiness Cheese flavour intensity Cooked cheese flavour Salt taste : positively correlated with cheese : not associated with cheese : negatively correlated with cheese

13 Conclusions Reducing fat: Cheese Firmer, chewier, less meltable, lower sensory acceptability Reducing salt: Relatively minor effects compared to fat Texture and functionality of reducedfat, reducedsalt Mozzarella significantly improved by reducing calcium crosslinking of casein

14 Conclusions Effect of reducing calcium content of mozzarella: TPA parameters of unheated cheese Flow/spread, stringiness and moistness of heated cheese Reduced energy required to stretch the heated cheese Overall acceptability of uncooked cheese However, the reducedfat reducedcalcium cheese was not scored as well in terms of sensory liking Nevertheless cheese not as acceptable as control because of lack of flavour! Research ongoing to address flavour issues

15 Thanks For Listening Questions???