Chemical characteristics of low-fat wheyless cream cheese ...

Available online at www.pelagiaresearchlibrary.com
Pelagia Research Library
European Journal of Experimental Biology, 2012, 2 (3):690-694
ISSN: 2248 –9215
CODEN (USA): EJEBAU
Chemical characteristics of low-fat wheyless cream cheese containing inulin as
fat replacer
Vajiheh Fadaei 1 , Khadijeh Poursharif 2* , Mohammad Daneshi 3 , Mahmud Honarvar 1
1 Department of Food Science & Technology, Shahr-e-Qods branch, Islamic Azad University, Tehran, Iran
2 Department of Food Science & Technology, Shahr-e-Qods branch, Islamic Azad University, Tehran, Iran
3 Department of R & D, Tehran Pegah Dairy co. Tehran, Iran
______________________________________________________________________________
ABSTRACT
High nutritional value of dairy products induces to grow up production and consumption of them. The cream
cheese contains high fat level which is not desirable from the point of view human health. Therefore, nowadays fat
substitutes are used in dairy products. In this study, wheyless cream cheese was produced on pilot plant scale, and
the influence of substitution of inulin [8%(treatment CI,8), 10%(treatment CI,10) and 12%(treatment CI,12)] for fat was
studied on its chemical characteristics (pH, fat, dry matter, moisture and salt). The full –fat cream cheese without
fat replacer (treatment CI,0) was also produced as control. This research indicated that moisture content is
significantly decreased (p

Khadijeh Poursharif et al Euro. J. Exp. Bio., 2012, 2 (3):690-694
______________________________________________________________________________
The terms and definitions used to describe fat replacers vary among authors and are often confusing and
misunderstood. Fat replacers chemically resemble to fats, proteins, or carbohydrates and are generally categorized
into two groups: fat substitutes and fat mimetics. Fat substitutes are macromolecules that physically and chemically
resemble to triglycerides(conventional fats and oils) and ,often, referred to as lipid- or fat-based fat replacers. Fat
substitutes are either chemically synthesized or derived from conventional fats and oils by enzymatic modification.
Fat mimetics are substances that imitate organoleptic or physical properties of triglycerides. Fat mimetics, often
called protein- or carbohydrate- based fat replacers, are common food constituents, e.g., starch and cellulose, but
may be chemically or physically modified to mimic the function of fat. Fat mimetics generally adsorb a substantial
amount of water [3].
In recent years, many studies related to low fat Mozzarella or Cheddar cheeses have been published [4-8]. However,
other cheeses with higher levels of consumption, such as low fat soft cheeses, have received much less attention.
Whey produced from cheese making (including cream cheese), as a by- product, limits productivity. Whey has few
uses and results in the loss of valuable proteins for the cheese product. The production of whey can also create
additional costs for waste treatment, even though whey contains food grade ingredients which have been separated
from milk. The inability of whey proteins to be retained in cheese is an important factor contributing to a lake of
efficiency in the production of cheese, including reduction in overall yield and increased costs [9].Although whey
has sometimes been further processed to obtain food ingredients, the acid whey generated cream cheese product
cannot normally be utilized in this manner. It would be desirable, therefore, to provide a process for making cream
cheese in which whey is retained in the final product [10].
Wheyless cream cheese is a soft cheese containing more than about 65 percent moisture with a high whey
protein/casein ratio (e.g., about 60/40 or higher) and with desirable firmness which does not involve whey separation
[10].
The most recent definition says that probiotics are live microorganisms administered in amounts that positively
affect the health of the host [11, 12].In addition to the probiotic approach of directly introducing live bacteria to the
colon through dietary supplementation, another approach to increase the number of beneficial bacteria, such as
bifidobacteria, in the intestinal microbiota is through the use of prebiotics. Prebiotics are non-digestible dietary
components that pass through to the colon and selectively stimulate the proliferation and/ or activity of populations
of desirable bacteria in situ [13]. Inulin is a linear β (2 1)-linked fructose polymer that occurs in garlic, asparagus
root, Jerusalem artichoke, dahlia tubers or chicory root [14]. It is a carbohydrate- based fat replacer.
Fresh cream cheese is a cheese obtained from the homogenization of a fresh cheese base with further ingredients,
including gums and hydrocolloids, salt and other spices. This cheese is a versatile food that permits addition of other
ingredients, including fibres like inulin. It has a spreadable structure, and is used as a spread on bread, in sandwiches
and as a salad dressing. It is an unripened cheese, stored at refrigeration temperatures, and the shelf life is rather
limited [15].
The incorporation of inulin, as a partial fat replacer, specifically in wheyless cream cheese, has not been previously
reported. Therefore, the objective of this study was to examine the effect of level of inulin incorporation on the
chemical properties (pH, fat, dry matter, moisture and salt) of wheyless cream cheese. For this purpose, the wheyless
cream cheese with different contents of inulin was produced and investigated.
MATERIALS AND METHODS
2.1 Additives
The following additives are involved in the production of wheyless cream cheese:
• Two stabilizers: locust been gum (LBG, Robertet, The Netherlands) and carrageenan (CL220, Danisco,
Denmark).
• Dairy proteins consisted of skim milk powder (SMP, Iran), whey protein concentrate (WPC, Progel, Netherlands)
and sodium caseinate (EM7, Netherlands), to provide an aqueous dairy protein blend.
• Inulin (Frutafit TEX, SENSUS, Netherlands) .
• Coagulant (Standard rennet, Chy-Max, Chr, Hansen Inc., Denmark: 183 International MilkClotting Units
(IMCU)/mL (International Dairy Federation, 1997)) .
Pelagia Research Library
691

Khadijeh Poursharif et al Euro. J. Exp. Bio., 2012, 2 (3):690-694
______________________________________________________________________________
2.2 Starter culture
Mesophilic starter culture, contained Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis,
Lactococcus lactis subsp. biovar diacetylactis and Leuconostoc mesenteroides subsp. Cremoris, was obtained from
Chr.Hansen, Denmark.
2.3 Cheese making
Cream cheese was made according to the wheyless cream cheese process [10]. Wheyless cream cheese was
produced from fresh bovine milk. The milk was first standardized t0 the fat content of about 10-12% for low fat
cream cheese and 24-28% for high fat cream cheese ,which was kept as control. Then milk was heated at 60 ৹C and
mixed powders skim milk powder(2%w/w), whey protein concentrate(0.5%w/w),locust bean gum (0.01%w/w),
carrageenan,(0.7%w/w),sodium caseinate (5%w/w) and inulin [0%w/w (control or treatment CI,0 ), 8%w/w
(treatment CI,8), 10%w/w (treatment CI,10) and 12%w/w (treatment CI,12). Then was heated at 70 ৹C and homogenized
at about 200 bar and pasteurized at 80 ৹C for 20 min and cooled to 22 ৹C. The pasteurized milk was inoculated with a
mesophilic culture at 22 ৹C and incubated at this temperature until the pH reached a value of ~ 4.7. Starter was used
at the rate of 1% w/w. After 20 min, rennet was diluted 30 fold with cold water and then added, at concentration of
4.5 IMCU/kg of milk , to milk. The curd was heated, after coagulation, and added salt (0.8w/w). At this point, The
mass was then agitated very gently. The mixture cooked at 40-60 ৹C and homogenized at about 20-70 bar. The
samples were then hot packed at 70 ৹C into 100-g plastic cups and cooled to the storage temperature, 4 ৹C.
2.4 Chemical analysis
The fat content of cream cheeses was determined by Gerber method [16].The pH of cheese samples was measured
with a digital pH meter (Mettler Toledo PH meter, model S20-k, Switzerland).Cheese was analyzed for moisture
content by vacuum-oven method [17].Salt content was determined according to the Iran standard methods. All
analyses were conducted after one day of storage at 4 ৹C.
2.4 Statistical analysis
Each treatment was performed in three replications. All data are presented as the Mean ± Standard Deviation (SD).
After verifying normality of variables, ANOVA analysis followed by Duncan post-hoc test for multiple comparisons
were done at significant level of 0.05 (p

Khadijeh Poursharif et al Euro. J. Exp. Bio., 2012, 2 (3):690-694
______________________________________________________________________________
a Means within the same row with different superscript letters differ significantly (P 0.05). This result
agree with that reported by Katsiari et al. [19].The moisture content of low fat cheeses made with inulin were
significantly higher than full fat cheese made by a similar technology(p

Khadijeh Poursharif et al Euro. J. Exp. Bio., 2012, 2 (3):690-694
______________________________________________________________________________
[11]FAO/WHO, Evaluation of health and nutritional properties of probiotics in food including powder milk with
live lactic acid bacteria: Report of a Joint FAO/WHO Expert Consultation.2001,
ftp://ftp.fao.org/es/esn/food/probioreport_en.pdf, Co´rdoba, Argentina.
[12]Sanders M E, Nutrition Reviews, 2003, 61(3), 91–99.
[13]Mattila-Sandholm T, Mylla¨rinen P, Crittenden R, Mogensen G, Fonde´n R, Saarela M,International Dairy
Journal,2002, 12, 173–182.
[14]Rocha J R, Catana R, Ferreira B S,Cabral J M S, Fernandes P, Food Chemistry,2006, 95, 77–82.
[15]Heller K J, Bockelmann W, Schrezenmeir J, deVrese M, Cheese and its potential as a probiotic food. In E R
Farnworth (Ed.), Handbook of fermented functional foods, Boca Raton: CRC,2003,203-225.
[16]James C S, Analytical chemistry of foods (1st ed.), 1995, Glasgow, UK: Blackie Academic & Professional.
[17]AOAC, Association of official Analytical chemists, Official Methods of Analysis (16th ed). Arlington, VA,
USA: AOAC,1997, method 926. 08 (3rd rev.).
[18]Lisazoian,L,Joarusti L, SPSS for windows, version 6.0,1995, Buenos Aires: Editorial Paraninfo.
[19]Katsiari M C, Voutsinas L P, Kondyli E, International Dairy Journal,2002, 12, 757–764.
[20]Zalazar C A, Zalazar C S, Bernal S, Bertola N, Bevilacque A, Zaritzky N, International Dairy Journal,
2002, 12, 45–50.
[21]Fenelon M A., O’Connor P, Guinee T P, Journal of Dairy Science,2000, 83, 2173–2183.
[22]McMahon D J, Alleyne M C, Fife R L, Oberg C J, Journal of Dairy Science, 1996,79, 1911–1921.
[23]Rahimi J, Khosrowshahi A, Madadlou A, Aziznia S, Journal of Dairy Science,2007, 90,4058-4070.
[24]Taghvaie Z, Taslimi A., Mazloumi M T, IJFST, 2006,1,1-11.
[25]Lashgari H, khosrowshahi A, yourghanlou ashrafi R, zohri M, IJFST, 2008,3,1-10.
[26]Buriti F, Cardarelli H, Filisetti T, Saad S, Food Chemistry,2007, 104, 1605–1610.
Pelagia Research Library
694