Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

verfasst von

Mussab Asif, Muhammad Nadeem, Muhammad Imran, Rahman Ullah, Muhammad Tayyab, Faima Atta Khan, Fahad Al-Asmari, Muhammad Abdul Rahim, João Miguel Rocha, Sameh A Korma, Tuba Esatbeyoglu

Abstract

Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T

1, T

2 and T

3). Fat content of control, T

1, T

2 and T

3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC-MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography-mass spectrometry (GC-MS) analysis showed that long-chain unsaturated fatty acids in control, T

1, T

2 and T

3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T

1, T

2 and T

3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T

1, T

2 and T

3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T

1, T

2 and T

3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung

Externe Organisation(en)

University of Veterinary and Animal Sciences, Lahore, Pakistan
Government College University Lahore
The University of Agriculture, Peshawar
King Faisal University
Universidade Católica Portuguesa (UCP)
Zagazig University

Typ

Artikel

Journal

Frontiers in Microbiology

Band

ISSN

1664-302X

Publikationsdatum

30.08.2023

Publikationsstatus

Veröffentlicht

Peer-reviewed

ASJC Scopus Sachgebiete

Mikrobiologie (medizinisch), Mikrobiologie

Elektronische Version(en)

https://doi.org/10.3389/fmicb.2023.1209509 (Zugang: Offen)