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

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...

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Autores principales: Asif, Mussab, Nadeem, Muhammad, Imran, Muhammad, Ullah, Rahman, Tayyab, Muhammad, Khan, Faima Atta, Al-Asmari, Fahad, Rahim, Muhammad Abdul, Rocha, João Miguel, Korma, Sameh A., Esatbeyoglu, Tuba
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10499506/
https://www.ncbi.nlm.nih.gov/pubmed/37711688
http://dx.doi.org/10.3389/fmicb.2023.1209509
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author Asif, Mussab
Nadeem, Muhammad
Imran, Muhammad
Ullah, Rahman
Tayyab, Muhammad
Khan, Faima Atta
Al-Asmari, Fahad
Rahim, Muhammad Abdul
Rocha, João Miguel
Korma, Sameh A.
Esatbeyoglu, Tuba
author_facet Asif, Mussab
Nadeem, Muhammad
Imran, Muhammad
Ullah, Rahman
Tayyab, Muhammad
Khan, Faima Atta
Al-Asmari, Fahad
Rahim, Muhammad Abdul
Rocha, João Miguel
Korma, Sameh A.
Esatbeyoglu, Tuba
author_sort Asif, Mussab
collection PubMed
description 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.
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spelling pubmed-104995062023-09-14 Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese Asif, Mussab Nadeem, Muhammad Imran, Muhammad Ullah, Rahman Tayyab, Muhammad Khan, Faima Atta Al-Asmari, Fahad Rahim, Muhammad Abdul Rocha, João Miguel Korma, Sameh A. Esatbeyoglu, Tuba Front Microbiol Microbiology 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. Frontiers Media S.A. 2023-08-30 /pmc/articles/PMC10499506/ /pubmed/37711688 http://dx.doi.org/10.3389/fmicb.2023.1209509 Text en Copyright © 2023 Asif, Nadeem, Imran, Ullah, Tayyab, Khan, Al-Asmari, Rahim, Rocha, Korma and Esatbeyoglu. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Asif, Mussab
Nadeem, Muhammad
Imran, Muhammad
Ullah, Rahman
Tayyab, Muhammad
Khan, Faima Atta
Al-Asmari, Fahad
Rahim, Muhammad Abdul
Rocha, João Miguel
Korma, Sameh A.
Esatbeyoglu, Tuba
Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese
title Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese
title_full Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese
title_fullStr Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese
title_full_unstemmed Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese
title_short Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese
title_sort effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10499506/
https://www.ncbi.nlm.nih.gov/pubmed/37711688
http://dx.doi.org/10.3389/fmicb.2023.1209509
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