Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese. (December 2017)

• Record Type: Journal Article
• Authors: Hickey, C.D.; Diehl, B.W.K.; Nuzzo, M.; Millqvist-Feurby, A.; Wilkinson, M.G.; Sheehan, J.J.
• Is Part Of: Food research international. Volume 102(2017)
• Page Start: 748
• Page End: 758
• Publication Date: 2017-12
• Subjects: Phospholipids -- Buttermilk powder -- Proteolysis -- Confocal Raman -- Bacterial viability; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.09.067
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The effect of buttermilk powder addition post-curd formation or buttermilk addition to cheese milk on total and individual phospholipid content, chemical composition, enzyme activity, microbial populations and microstructure within Cheddar-style cheese was investigated. Buttermilk or buttermilk powder addition resulted in significant increases in total phospholipid content and their distribution throughout the cheese matrix. Addition of 10% buttermilk powder resulted in higher phospholipid content, moisture, pH and salt in moisture levels, and lower fat, fat in dry matter, L. helveticus and non-starter bacteria levels in cheeses. Buttermilk powder inclusion resulted in lower pH 4.6/Soluble Nitrogen (SN) levels and significantly lower free amino acid levels in 10% buttermilk powder cheeses. Buttermilk addition provided a more porous cheese microstructure with greater fat globule coalescence and increased free fat pools, while also increasing moisture and decreasing protein, fat and pH levels. Addition of buttermilk in liquid or powdered form offers potential for new cheeses with associated health benefits. Graphical abstract: Highlights: Buttermilk powder addition to curds significantly increases phospholipid levels Addition of 10% BMP results in lower L. helveticus and NSLAB viability. BMP addition results in decreased levels of primary and secondary proteolysis. Microscopy technique were utilised to identify a more homogenous phospholipid distribution in BMP cheeses. BMP addition can influence cheese ripening patterns, altering final composition, while providing potential health benefits.