Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties
This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescenza-type cheeses were produced at a laboratory scal...
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doaj-317dfd65ec1d4616bf240a36ce5efa482020-11-25T02:35:57ZengMDPI AGFoods2304-81582020-07-01992892810.3390/foods9070928Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory PropertiesFlavio Tidona0Salvatore Francolino1Roberta Ghiglietti2Francesco Locci3Gianluca Brusa4Marcello Alinovi5Germano Mucchetti6Giorgio Giraffa7CREA-ZA, Research Centre for Animal Production and Aquaculture, 26900 Lodi, ItalyCREA-ZA, Research Centre for Animal Production and Aquaculture, 26900 Lodi, ItalyCREA-ZA, Research Centre for Animal Production and Aquaculture, 26900 Lodi, ItalyCREA-ZA, Research Centre for Animal Production and Aquaculture, 26900 Lodi, ItalyCREA-ZA, Research Centre for Animal Production and Aquaculture, 26900 Lodi, ItalyFood and Drug Department, University of Parma, 43100 Parma, ItalyFood and Drug Department, University of Parma, 43100 Parma, ItalyCREA-ZA, Research Centre for Animal Production and Aquaculture, 26900 Lodi, ItalyThis work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescenza-type cheeses were produced at a laboratory scale, following the industrial process. Control cheese consisted of Crescenza-type cheese produced with 100% whole fresh milk. Compared to control cheese, the substitution of fresh milk with 60–100% of RM deteriorated the coagulation properties and led to a higher moisture retention, whereas, with 40% of RM, the differences were not statistically significant. Cheeses produced with any concentration of RM, although of acceptable quality, differed significantly in terms of sensory properties from control cheese. The addition of colloidal calcium phosphate, or CaCl<sub>2</sub> together with a reduction in the size of the curd at cutting, minimized the differences in composition and sensory properties between cheeses produced with 40% RM and control cheese. This study suggested the applicability of 40% RM to obtain Crescenza-type cheese with suitable quality characteristics. The type of product, the technology, the quality, and quantity of the powders are all key factors to be taken into account for a successful application.https://www.mdpi.com/2304-8158/9/7/928skimmed milk powderrecombined milkCrescenza-type cheesemini-cheesemakingcheese processing |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Flavio Tidona Salvatore Francolino Roberta Ghiglietti Francesco Locci Gianluca Brusa Marcello Alinovi Germano Mucchetti Giorgio Giraffa |
spellingShingle |
Flavio Tidona Salvatore Francolino Roberta Ghiglietti Francesco Locci Gianluca Brusa Marcello Alinovi Germano Mucchetti Giorgio Giraffa Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties Foods skimmed milk powder recombined milk Crescenza-type cheese mini-cheesemaking cheese processing |
author_facet |
Flavio Tidona Salvatore Francolino Roberta Ghiglietti Francesco Locci Gianluca Brusa Marcello Alinovi Germano Mucchetti Giorgio Giraffa |
author_sort |
Flavio Tidona |
title |
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties |
title_short |
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties |
title_full |
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties |
title_fullStr |
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties |
title_full_unstemmed |
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties |
title_sort |
application of recombined milk to produce crescenza-type cheese in laboratory-scale cheesemaking: implications on technology and sensory properties |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-07-01 |
description |
This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescenza-type cheeses were produced at a laboratory scale, following the industrial process. Control cheese consisted of Crescenza-type cheese produced with 100% whole fresh milk. Compared to control cheese, the substitution of fresh milk with 60–100% of RM deteriorated the coagulation properties and led to a higher moisture retention, whereas, with 40% of RM, the differences were not statistically significant. Cheeses produced with any concentration of RM, although of acceptable quality, differed significantly in terms of sensory properties from control cheese. The addition of colloidal calcium phosphate, or CaCl<sub>2</sub> together with a reduction in the size of the curd at cutting, minimized the differences in composition and sensory properties between cheeses produced with 40% RM and control cheese. This study suggested the applicability of 40% RM to obtain Crescenza-type cheese with suitable quality characteristics. The type of product, the technology, the quality, and quantity of the powders are all key factors to be taken into account for a successful application. |
topic |
skimmed milk powder recombined milk Crescenza-type cheese mini-cheesemaking cheese processing |
url |
https://www.mdpi.com/2304-8158/9/7/928 |
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