Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk
2021
Sofia Lepesioti | Evangelia Zoidou | Dionysia Lioliou | Ekaterini Moschopoulou | Golfo Moatsou
The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10.31% protein, and that of its reduced-fat counterparts was 73.08%, 10.39%, and 12.84%, respectively. The increase of heat treatment intensity increased moisture retention and improved the mean cheese protein-to-fat ratio from 0.92 to 1. Homogenization increased the moisture and protein retention in cheese, but the effect was less intense for milk treated at 90 °:C for 5 min. The extended denaturation of whey proteins resulted in harder, springier, and less cohesive cheese (p <: 0.05). Treatment of milk at 90 °:C for 5 min resulted in higher residual lactose and citric acid and lower water-soluble nitrogen contents of cheese (p <: 0.05): the latter was also true for homogenization (p <: 0.05). Storage did not affect the composition and texture but decreased galactose and increased citric acid and soluble nitrogen fractions (p <: 0.05). In conclusion, heat treatment conditions of milk that induced a considerable denaturation of &beta:-lactoglobulin and left a considerable amount of native &alpha:-lactalbumin was adequate for the manufacture of a &ldquo:clean-label&rdquo: Quark-type cheese, whereas homogenization was more effective for full-fat cheese.
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