Acta Alimentaria
Volume/Issue:
Volume 52: Issue 4
Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk
Authors:
C.V. Raimundi Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, BR 282, km 573, Linha Santa Teresinha, Zip Code 89870-000, Pinhalzinho, Santa Catarina, Brasil

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B.C. Scopel Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, BR 282, km 573, Linha Santa Teresinha, Zip Code 89870-000, Pinhalzinho, Santa Catarina, Brasil

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A.N. Ito Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, BR 282, km 573, Linha Santa Teresinha, Zip Code 89870-000, Pinhalzinho, Santa Catarina, Brasil

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A.A.L. Tribst Núcleo de Estudos e Pesquisas em Alimentação, Universidade Estadual de Campinas, Avenida Albert Einstein, 291, Zip Code: 13083-852, Campinas, São Paulo, Brasil

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G.A.R. Sehn Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, BR 282, km 573, Linha Santa Teresinha, Zip Code 89870-000, Pinhalzinho, Santa Catarina, Brasil

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D. Cavalheiro Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, BR 282, km 573, Linha Santa Teresinha, Zip Code 89870-000, Pinhalzinho, Santa Catarina, Brasil

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E. Rigo Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, BR 282, km 573, Linha Santa Teresinha, Zip Code 89870-000, Pinhalzinho, Santa Catarina, Brasil

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https://orcid.org/0000-0002-5405-5168
Pages:
656–664
Online Publication Date:
30 Oct 2023
Publication Date:
04 Dec 2023
Article Category:
Brief Report
DOI:
https://doi.org/10.1556/066.2023.00147
Keywords:
Requeijão cremoso processed cheese; pH adjustment; hardness; luminosity; dairy matrix
Restricted access

Abstract

The effects of milk from different species (sheep/cow) and pH adjustment in the production of Requeijão cremoso, a kind of processed cheese, were investigated. The results showed that the sheep's Requeijão cremoso had higher pH (∼3%), lower yellowness index (∼11%), and lower brightness (∼12%) after 5 days of storage, and at least 40% lower hardness compared to the Requeijão made from cow milk. The pH adjustment did not change the visual appearance of the samples but affected their hardness in different ways, with an increase of up to 16% for the cheese from cow milk and a reduction of up to 39% for the cheese produced from sheep milk. The results suggested that the protein-protein interactions were favoured in the Requeijão cremoso from sheep milk, while a protein network with higher water holding capacity and increased hardness was observed for the samples from cow milk.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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