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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (20 October 2020) | Viewed by 41460

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Prof. Dr. Golfo Moatsou

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Guest Editor

Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Interests: cheese science and technology; analytical methods; effect of processing on the composition and the biochemical characteristics of milk and dairy products; indices of heat treatment; properties of yoghurt; differentiation of milk from different species; casein genotypes
Special Issues, Collections and Topics in MDPI journals

Dr. Ekaterini Moschopoulou

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Guest Editor

Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Iera Odos 75, 11855 Athens, Greece
Interests: food science and technology; food processing; food preservation; functional food; dairy science; dairy technology; dairy microbiology; dairy chemistry; milk quality; milk authedication; milk clotting enzymes; lipase
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue is dedicated to both products of the cheesemaking process: cheese and whey. Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities.

Manuscripts related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing, will be presented in this Special Issue.

The submission of regular research papers, reviews, and short communications is encouraged.

Assoc. Prof Golfo Moatsou
Assoc. Prof. Ekaterini Moschopoulou
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

cheese
whey
cheese ripening
whey components
whey treatment
functional properties
nutritional value
membrane processing

Published Papers (11 papers)

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Editorial

Jump to: Research

4 pages, 194 KiB

Open AccessEditorial

CHEESE and WHEY: The Outcome of Milk Curdling

by Golfo Moatsou and Ekaterini Moschopoulou

Foods 2021, 10(5), 1008; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10051008 - 05 May 2021

Cited by 3 | Viewed by 2004

Abstract

The present Special Issue is dedicated to both products of the cheesemaking process, that is cheese and whey [...] Full article

(This article belongs to the Special Issue Cheese and Whey)

Research

Jump to: Editorial

16 pages, 729 KiB

Open AccessArticle

Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk

by Sofia Lepesioti, Evangelia Zoidou, Dionysia Lioliou, Ekaterini Moschopoulou and Golfo Moatsou

Foods 2021, 10(1), 184; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010184 - 18 Jan 2021

Cited by 13 | Viewed by 4112

Abstract

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 β-lactoglobulin and left a considerable amount of native α-lactalbumin was adequate for the manufacture of a “clean-label” Quark-type cheese, whereas homogenization was more effective for full-fat cheese. Full article

(This article belongs to the Special Issue Cheese and Whey)

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15 pages, 3364 KiB

Open AccessArticle

Molecular Properties of Flammulina velutipes Polysaccharide–Whey Protein Isolate (WPI) Complexes via Noncovalent Interactions

by Jiaqi Shang, Minhe Liao, Ritian Jin, Xiangyu Teng, Hao Li, Yan Xu, Ligang Zhang and Ning Liu

Foods 2021, 10(1), 1; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010001 - 22 Dec 2020

Cited by 22 | Viewed by 4916

Abstract

Whey protein isolate (WPI) has a variety of nutritional benefits. The stability of WPI beverages has attracted a large amount of attention. In this study, Flammulina velutipes polysaccharides (FVPs) interacted with WPI to improve the stability via noncovalent interactions. Multiple light scattering studies showed that FVPs can improve the stability of WPI solutions, with results of radical scavenging activity assays demonstrating that the solutions of the complex had antioxidant activity. The addition of FVPs significantly altered the secondary structures of WPI, including its α-helix and random coil. The results of bio-layer interferometry (BLI) analysis indicated that FVPs interacted with the WPI, and the equilibrium dissociation constant (K_D) was calculated as 1.736 × 10⁻⁴ M in this study. The in vitro digestibility studies showed that the FVPs protected WPI from pepsin digestion, increasing the satiety. Therefore, FVPs effectively interact with WPI through noncovalent interactions and improve the stability of WPI, with this method expected to be used in protein-enriched and functional beverages. Full article

(This article belongs to the Special Issue Cheese and Whey)

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13 pages, 458 KiB

Open AccessArticle

The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in “Bryndza” Cheese

by Jana Štefániková, Viera Ducková, Michal Miškeje, Miroslava Kačániová and Margita Čanigová

Foods 2020, 9(9), 1195; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091195 - 29 Aug 2020

Cited by 12 | Viewed by 2769

Abstract

The aim of this study was to evaluate the influence of different factors on the basic physicochemical and microbiological parameters, as well as volatile organic compounds of traditionally (farm) and industrially produced “bryndza” cheese. The samples were obtained from eight producers in different areas of Slovakia during the ewe’s milk production season, from May to September. The physicochemical parameters set by the legislation were monitored by reference methods. The “bryndza” cheese microbiota was determined by using the plate cultivation method. There was analysis of volatile organic compounds carried out by electronic nose, as well as gas chromatography mass spectrometry. Seasonality and production technology (traditional and industrial ones) are the main factors that affect the standard quality of “bryndza" cheese. Lactic acid bacteria were dominated from bacterial microbiota, mostly presumptive lactococci, followed presumptive lactobacilli and enterococci. The numbers of coliform bacteria were higher in traditionally produced “bryndza” cheese than in industrially produced “bryndza” cheese. The presence of Dipodascus geotrichum was detected in all samples. There were key volatile organic compounds such as ethyl acetate, isoamyl acetate, 2-butanone, hexanoic acid, D-limonene, and 2,3-butanedione. The statistically significant differences were found among “bryndza” cheese samples and these differences were connected with the type of milk and dairies. Full article

(This article belongs to the Special Issue Cheese and Whey)

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14 pages, 1157 KiB

Open AccessArticle

Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability

by Arely León-López, Xóchitl Alejandra Pérez-Marroquín, Gieraldin Campos-Lozada, Rafael G. Campos-Montiel and Gabriel Aguirre-Álvarez

Foods 2020, 9(8), 1106; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081106 - 12 Aug 2020

Cited by 32 | Viewed by 5681

Abstract

In this study, the preparation of a milk whey-based beverage with the addition of different concentrations of hydrolyzed collagen (0.3%, 0.5%, 0.75%, and 1%) was carried out. The control was considered at a concentration of 0%. Physicochemical properties, viscosity, antioxidant activity, and microbiological parameters were evaluated. The 1% collagen treatment showed the highest protein content (9.75 ± 0.20 g/L), as well as radical inhibition for ATBS (48.30%) and DPPH (30.06%). There were no significant differences (p ≥ 0.05) in the fat and lactose parameters. However, the pH in the control treatment was lower compared to beverages treated with hydrolyzed collagen. Fourier transform-infrared spectroscopy showed spectra characteristic of lactose and collagen amides. The viscosity increased significantly as the concentration of hydrolyzed collagen increased. The addition of hydrolyzed collagen increased the bioavailability, nutritional value, and the antioxidant activity of the beverage. Hydrolyzed collagen acted as an antimicrobial agent, as there was no presence of microorganism pathogens observed in the treated beverages. Full article

(This article belongs to the Special Issue Cheese and Whey)

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18 pages, 7777 KiB

Open AccessArticle

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

by Luca Bettera, Marcello Alinovi, Roberto Mondinelli and Germano Mucchetti

Foods 2020, 9(8), 1101; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081101 - 12 Aug 2020

Cited by 6 | Viewed by 2565

Abstract

Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies. Due to the limited production, this cheese is characterized by an important market price. Nostrano Valtrompia physico-chemical and sensory quality can be influenced by the duration and conditions of ripening. The objectives of this work were to characterize the physico-chemical and sensory characteristics of Nostrano Valtrompia cheese ripened for 12 and 16 months and to study the influence of different ripening warehouses: a temperature conditioned warehouse (TCW) and in a traditional, not conditioned warehouse (TNCW). The moisture gradient from the rind to the center of the cheese influenced texture, moisture, aw and color. Ripening in different warehouses did not affect the overall appreciation of the cheese nor other physico-chemical (color, moisture) or sensory traits. TCW cheeses were characterized by a slightly softer texture, slightly different openings distribution, and a different sensory perception than TNCW cheeses. These minor differences were related to the less variable environmental ripening conditions of TCW than TNCW. The results of this study can be useful to support the management of the ripening conditions of Nostrano Valtrompia PDO cheese and to rationally introduce new, suitable ripening sites. Full article

(This article belongs to the Special Issue Cheese and Whey)

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14 pages, 3015 KiB

Open AccessArticle

Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese

by Ana Raquel Borges, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama Gomes, Marta Fernandes Henriques and Carlos Dias Pereira

Foods 2020, 9(8), 1020; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9081020 - 30 Jul 2020

Cited by 18 | Viewed by 3418

Abstract

In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional full-fat (FF) cheeses (45% fat, dry basis (db)) and RF cheeses (20–30% fat, db) were compared to RF cheeses produced with the incorporation of 5% concentrated whey (RF + CW), buttermilk (RF + CB) or sheep second cheese whey (RF + CS). Protein-to-fat ratios were lower than 1 in the FF cheeses, while RF cheeses ranged from 1.8 to 2.8. The tested by-products performed differently when added to the milk used for cheese production. The FF cheese showed a more pronounced yellow colour after 60 and 90 days of ripening, indicating that fat plays an important role regarding this parameter. As far as the texture parameters are concerned, after 60 days of ripening, RF cheeses with buttermilk presented similar results to FF cheeses for hardness (5.0–7.5 N) and chewiness (ca. 400). These were lower than the ones recorded for RF cheeses with added UF concentrated whey (RF + CW) and second cheese whey (RF + CS), which presented lower adhesiveness values. RF cheeses with 5% incorporation of buttermilk concentrated by UF presented the best results concerning both texture and sensory evaluation. Full article

(This article belongs to the Special Issue Cheese and Whey)

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11 pages, 2681 KiB

Open AccessArticle

Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides

by Georg Arju, Anastassia Taivosalo, Dmitri Pismennoi, Taivo Lints, Raivo Vilu, Zanda Daneberga, Svetlana Vorslova, Risto Renkonen and Sakari Joenvaara

Foods 2020, 9(8), 979; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9080979 - 23 Jul 2020

Cited by 6 | Viewed by 3105

Abstract

Until now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass spectrometric detection are usually over 60 or even 120 min. We developed a cheese peptide mapping method using nano ultra-high-performance chromatography data-independent acquisition high-resolution mass spectrometry (nanoUHPLC-DIA-HRMS) with a chromatographic gradient of 40 min. The 40 min gradient did not show any sign of compromise in milk protein coverage compared to 60 and 120 min methods, providing the next step towards achieving higher-throughput analysis. Top 150 most abundant peptides passing selection criteria across all samples were cross-referenced with work from other publications and a good correlation between the results was found. To achieve even faster sample turnaround enhanced DIA methods should be considered for future peptidomics applications. Full article

(This article belongs to the Special Issue Cheese and Whey)

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15 pages, 3104 KiB

Open AccessArticle

Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

by Paolo D’Incecco, Sara Limbo, John Hogenboom, Veronica Rosi, Serena Gobbi and Luisa Pellegrino

Foods 2020, 9(3), 268; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9030268 - 02 Mar 2020

Cited by 38 | Viewed by 5477

Abstract

Extending ripening of hard cheeses well beyond the traditional ripening period is becoming increasingly popular, although little is known about the actual evolution of their characteristics. The present work aimed at investigating selected traits of Parmigiano Reggiano cheese ripened for 12, 18, 24, 30, 40 and 50 months. Two cheeses per each ripening period were sampled. Although moisture constantly decreased and was close to 25% in 50-month cheeses, with a parallel increase in cheese hardness, several biochemical changes occurred involving the activity of both native and microbial enzymes. Capillary electrophoresis demonstrated degradation of α_s1- and β-casein, indicating residual activity of both chymosin and plasmin. Similarly, continuous release of free amino acids supported the activity of peptidases deriving from lysed bacterial cells. Volatile flavor compounds, such as short-chain fatty acids and some derived ketones, alcohols and esters, evaluated by gas chromatography with solid-phase micro-extraction, accumulated as well. Cheese microstructure was characterized by free fat trapped in irregularly shaped areas within a protein network, with native fat globules being no longer visible. This study showed for the first time that numerous biochemical and structural variations still occur in a hard cheese at up to 50 months of aging, proving that the ripening extension deserves to be highlighted to the consumer and may justify a premium price. Full article

(This article belongs to the Special Issue Cheese and Whey)

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9 pages, 555 KiB

Open AccessArticle

Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count

by Piero Franceschi, Michele Faccia, Massimo Malacarne, Paolo Formaggioni and Andrea Summer

Foods 2020, 9(2), 212; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9020212 - 18 Feb 2020

Cited by 16 | Viewed by 2564

Abstract

The mammary gland inflammation process is responsible for an increased number of somatic cells in milk, and transfers into the milk of some blood components; this causes alterations in the chemical composition and physico-chemical properties of milk. For this reason, somatic cell count (SCC) is one of the most important parameters of milk quality; therefore, European Union (EU) Regulation no 853/2004 has stated that it must not exceed the limit value of 400,000 cells/mL. The research aimed to compare chemical composition, cheese yield, and cheesemaking losses of two groups of vat milks used for Parmigiano Reggiano production, characterized by different SCC levels. During two years, ten cheesemaking trials were performed in ten different cheese factories. In each trial, two cheesemaking processes were conducted in parallel: one with low SCC milk (below 400,000 cells/mL; Low Cell Count (LCC)) and the other with high SCC milk (400,000–1,000,000 cells/mL; High Cell Count (HCC)). For each trial, vat milk and cooked whey were analyzed; after 24 months of ripening, cheeses were weighed to calculate cheese yield. The HCC group had lower casein content (2.43 vs. 2.57 g/100 g; p ≤ 0.05) and number (77.03% vs. 77.80%; p ≤ 0.05), lower phosphorus (88.37 vs. 92.46 mg/100g; p ≤ 0.05) and titratable acidity (3.16 vs. 3.34 °SH/50 mL; p ≤ 0.05) compared to LCC. However, chloride (111.88 vs. 104.12 mg/100 g; p ≤ 0.05) and pH (6.77 vs. 6.71; p ≤ 0.05) were higher. Fat losses during cheesemaking were higher (20.16 vs. 16.13%). After 24 months of ripening, cheese yield was 8.79% lower for HCC milk than LCC (6.74 vs. 7.39 kg/100 kg; p ≤ 0.05). Full article

(This article belongs to the Special Issue Cheese and Whey)

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15 pages, 2845 KiB

Open AccessArticle

Whey Protein Concentrate as a Novel Source of Bifunctional Peptides with Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Properties: RSM Study

by Fatima Abdelhameed Hussein, Shyan Yea Chay, Mohammad Zarei, Shehu Muhammad Auwal, Azizah Abdul Hamid, Wan Zunairah Wan Ibadullah and Nazamid Saari

Foods 2020, 9(1), 64; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9010064 - 08 Jan 2020

Cited by 13 | Viewed by 3709

Abstract

Whey protein concentrate (WPC) is a unique source of protein with numerous nutritional and functional values due to the high content of branched-chain amino acid. This study was designed to establish the optimum conditions for Alcalase-hydrolysis of WPC to produce protein hydrolysates with dual biofunctionalities of angiotensin-I converting enzyme (ACE) inhibitory and antioxidant activities via response surface methodology (RSM). The results showed that the optimum conditions were achieved at temperature = 58.2 °C, E/S ratio = 2.5%, pH = 7.5 and hydrolysis time = 361.8 min in order to obtain the maximum DH (89.2%), ACE-inhibition (98.4%), DPPH• radical scavenging activity (50.1%) and ferrous ion chelation (73.1%). The well-fitted experimental data to predicted data further validates the regression model adequacy. Current study demonstrates the potential of WPC to generate bifunctional hydrolysates with ACE inhibition and antioxidant activity. This finding fosters the use of WPC hydrolysate as a novel, natural ingredient for the development of functional food products. Full article

(This article belongs to the Special Issue Cheese and Whey)

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