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The analysing of fat content in cheddar cheese fermented with Citrus reticulata Blanco crude flowers in different concentrations as a healthy diet

Yıl 2021, , 144 - 151, 01.07.2021

Betül Özdemir , Usman Mir Khan Zeliha Selamoğlu

https://doi.org/10.7197/cmj.820653

Öz

Objective: There is strong evidence that a high fat intake causes cholesterol increases in human body. We all know high cholesterol levels causes cardiovascular diseases. This study was aimed to investigate the fat content in cheddar cheese which coagulated with Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v).
Method: Flowers of Citrus reticulata Blanco were collected during blossom from Sargodha District nurseries¬¬¬¬¬¬¬¬¬¬¬¬¬¬. Buffalo milk was used for preparation of Cheddar cheese. A control sample (T0) was coagulated with 0.002% rennet (Rennet strength is 20 International Milk-Clotting Units, IMCU/mL) at 33°C for 45 minutes and it was obtained from Danisco Dairy Cultures (Paris, France) while the other four samples were coagulated using Citrus reticulata Blanco CFE at different concentrations of 1% (T1), 2% (T2), 3% (T3) and 4% (T4) (v/v) at 33°C for 45 minutes.
Results: Results of statistical analysis of variance showed significant differences (p= 0.0001) among different concentration of CFE for Cheddar cheese fat contents. The cheese prepared from using 1% and 4% CFE cheese have higher fat contents while CFE cheese prepared with 2% and 3% have lower fat contents and less than control sample prepared with rennet.
Conclusions: In this study, we determined the amount of fat in cheddar, which was fermented with citrum flower according to the rennet. In the future this study can be a guide to consume healty food and improving human health.

Anahtar Kelimeler

Cheddar Cheese Citrus reticulata Blanco Dietary cholesterol Health-promoting benefit Low-fat Cheddar cheese

Destekleyen Kurum

Department of Dairy Technology Postgraduate Laboratory of University of Veterinary and Animal Sciences, Pakistan

Kaynakça

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  • Referans2 2.Benjamin EJ, Blaha MJ, Chiuve SE, et al. Heart Disease and Stroke Statistics-2017 Update: A Report From the American Heart Association. Circulation. 2017;135(10):e146-e603.
  • Referans3 3.Fitó M, Melander O, Martínez JA, et al. Advances in Integrating Traditional and Omic Biomarkers When Analyzing the Effects of the Mediterranean Diet Intervention in Cardiovascular Prevention. Int J Mol Sci. 2016;17(9):1469.
  • Referans4 4.Alexander DD, Bylsma LC, Vargas AJ, et al. Dairy consumption and CVD: a systematic review and meta-analysis. Br J Nutr. 2016;115(4):737-50.
  • Referans5 5.Mozaffarian D, Wu JHY. Flavonoids, Dairy Foods, and Cardiovascular and Metabolic Health: A Review of Emerging Biologic Pathways. Circ Res. 2018;122(2):369-384.
  • Referans6 6.Mensink RP, Zock PL, Kester AD, et al. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. Am J Clin Nutr. 2003;77(5):1146-55.
  • Referans7 7.Donnelly JE, Sullivan DK, Smith BK, et al. The Effects of Visible Cheese on the Selection and Consumption of Food Groups to Encourage in Middle School Students. J Child Nutr Manag. 2010;34(1).
  • Referans8 8.Banks JM. Cheddar-Type Cheese. Hannah Research Institute, Ayr, Elsevier, Science Publication. 2012, UK.
  • Referans9 9.Hussain I, Bell AE, Grandison AS. Comparison of the rheology of mozzarella-type curd made from buffalo and cows' milk. Food Chem. 2011;128(2):500-4.
  • Referans10 10.Kumar A, Grover S, Sharma J, et al. Chymosin and other milk coagulants: sources and biotechnological interventions. Crit Rev Biotechnol. 2010;30(4):243-58. Referans11 11.Andren A. Cheese: Rennets and Coagulants. Encyclopedia of Dairy Sciences. 2nd Ed. Springer Publishers, New York. 2011;574-578.
  • Referans12 12.Adetunji VO, Salawu OT. West African soft cheese ‘wara’ processed with Calotropis procera and Carica papaya: A comparative assessment of nutritional values. Afr J Biotechnol, 2008;7(18): 3360-3362.
  • Referans13 13.Domsalla A, Melzig MF. Occurrence and properties of proteases in plant latices. Planta Med. 2008;74(7):699-711.
  • Referans14 14.Fernandez-Salguero J, Tejada L, Gomez R. Use of powdered vegetable coagulant in the manufacture of ewe’s milk cheeses. J Sci Food Agric. 2002;82(4): 464.
  • Referans15 15.Harboe M, Broe ML, Qvist KB. The Production, Action and Application of Rennet and Coagulants, Technology of Cheese making. Blackwell Publishing Ltd. 2010;1-45.
  • Referans16 16.Jabalpurwala FA, Smoot JM, Rouseff RL. A comparison of citrus blossom volatiles. Phytochemistry. 2009;70(11-12):1428-34.
  • Referans17 17.Radłowski M. Proteolytic enzymes from generative organs of flowering plants (Angiospermae). J Appl Genet. 2005;46(3):247-57.
  • Referans18 18.Mazorra-Manzano MA, Moreno-Hernandez JM, Ramirez-Suarez JC, et al. Sour Orange Citrus aurantium L. flowers: A new vegetable source of milk-clotting proteases. LWT-Food Sci Technol. 2013;54(2): 325-330.
  • Referans19 19.Oluk AC, M Güven, Hayaloglu AA. Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide- producing cultures during ripening. Int. J. Food Sci. Technol. 2014;49:435–443.
  • Referans20 20.Romeih EA, Moe KM, Skeie S. The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese. Int. Dairy J. 2012;26:66–72.
  • Referans21 21.Amelia I, Drake M, Nelson B, et al. A new method for the production of low-fat Cheddar cheese. J Dairy Sci. 2013;96(8):4870-84.
  • Referans22 22.Di Cagno R, De Pasquale I, De Angelis M, et al. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese. J Dairy Sci. 2014;97(1):72-84.
  • Referans23 23.Khanal BKS, Bhandari B, Prakash S, et al. Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocoll. 2018;83:97–108.
  • Referans24 24.Dabour N, Kheadr E, Benhamou N, et al. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci. J Dairy Sci. 2006;89(1):95-110.
  • Referans25 25.Jimenez-Flores R, Yee J. Low tempetature hard cheeses and semi-hard washed cheeses. In B. C. Weimer (Ed.). Improving the flavor of cheese. 2007;444-473.
  • Referans26 26.Lopez C, Camier B, Gassi JY. Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy. International Dairy Journal. 2007;17(3), 235–247.
  • Referans27 27.Walstra P, Woters Jan TM, Geurts TJ. Dairy Science and technology. 2nd Ed. CRC Press Boca Raton FL, USA. 2006;744-773.
  • Referans28 28.O’Mahony JA, Sheehan EM, Delahunty CM, et al. Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments. Le Lait. 2005;86(1): 59-72.
  • Referans29 29.Singh TK, Drake MA, Cadwallader KR. Flavor of Cheddar cheese: a chemical and sensory perspective. Compr. Rev. Food Sci. Food Saf. 2003;2:166–189.
  • Referans30 30.Benatar JR, Sidhu K, Stewart RA. Effects of high and low fat dairy food on cardio-metabolic risk factors: a meta-analysis of randomized studies. PLoS One. 2013;8(10):e76480.
  • Referans31 31.De Goede J, Geleijnse JM, Ding EL, et al. Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials. Nutr Rev. 2015;73(5):259-75.
  • Referans32 32.Livingstone KM, Lovegrove JA, Givens DI. The impact of substituting SFA in dairy products with MUFA or PUFA on CVD risk: evidence from human intervention studies. Nutr Res Rev. 2012;25(2):193-206.
  • Referans33 33. Lovegrove JA, Givens DI. Dairy food products: good or bad for cardiometabolic disease? Nutr Res Rev. 2016;29(2):249-267.
  • Referans34 34. Markey O, Vasilopoulou D, Kliem KE, et al. Plasma phospholipid fatty acid profile confirms compliance to a novel saturated fat-reduced, monounsaturated fat-enriched dairy product intervention in adults at moderate cardiovascular risk: a randomized controlled trial. Nutr J. 2017;16(1):33.
  • Referans35 35. Wang J, Wu T, Fang X, et al. Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties. J Dairy Sci. 2019;102(5):3825-3838.
  • Referans36 36.Lombardi J, Ciocia F, Uniacke-Lowe T, et al. Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture. Brazilian Archives of Biology and Technology. 2019;62.

Yıl 2021, , 144 - 151, 01.07.2021

Betül Özdemir , Usman Mir Khan Zeliha Selamoğlu

https://doi.org/10.7197/cmj.820653

Öz

Kaynakça

  • Referans1 1.Espinola-Klein C, Gori T, Blankenberg S, et al. Inflammatory markers and cardiovascular risk in the metabolic syndrome. Front Biosci (Landmark Ed). 2011;16:1663-74.
  • Referans2 2.Benjamin EJ, Blaha MJ, Chiuve SE, et al. Heart Disease and Stroke Statistics-2017 Update: A Report From the American Heart Association. Circulation. 2017;135(10):e146-e603.
  • Referans3 3.Fitó M, Melander O, Martínez JA, et al. Advances in Integrating Traditional and Omic Biomarkers When Analyzing the Effects of the Mediterranean Diet Intervention in Cardiovascular Prevention. Int J Mol Sci. 2016;17(9):1469.
  • Referans4 4.Alexander DD, Bylsma LC, Vargas AJ, et al. Dairy consumption and CVD: a systematic review and meta-analysis. Br J Nutr. 2016;115(4):737-50.
  • Referans5 5.Mozaffarian D, Wu JHY. Flavonoids, Dairy Foods, and Cardiovascular and Metabolic Health: A Review of Emerging Biologic Pathways. Circ Res. 2018;122(2):369-384.
  • Referans6 6.Mensink RP, Zock PL, Kester AD, et al. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. Am J Clin Nutr. 2003;77(5):1146-55.
  • Referans7 7.Donnelly JE, Sullivan DK, Smith BK, et al. The Effects of Visible Cheese on the Selection and Consumption of Food Groups to Encourage in Middle School Students. J Child Nutr Manag. 2010;34(1).
  • Referans8 8.Banks JM. Cheddar-Type Cheese. Hannah Research Institute, Ayr, Elsevier, Science Publication. 2012, UK.
  • Referans9 9.Hussain I, Bell AE, Grandison AS. Comparison of the rheology of mozzarella-type curd made from buffalo and cows' milk. Food Chem. 2011;128(2):500-4.
  • Referans10 10.Kumar A, Grover S, Sharma J, et al. Chymosin and other milk coagulants: sources and biotechnological interventions. Crit Rev Biotechnol. 2010;30(4):243-58. Referans11 11.Andren A. Cheese: Rennets and Coagulants. Encyclopedia of Dairy Sciences. 2nd Ed. Springer Publishers, New York. 2011;574-578.
  • Referans12 12.Adetunji VO, Salawu OT. West African soft cheese ‘wara’ processed with Calotropis procera and Carica papaya: A comparative assessment of nutritional values. Afr J Biotechnol, 2008;7(18): 3360-3362.
  • Referans13 13.Domsalla A, Melzig MF. Occurrence and properties of proteases in plant latices. Planta Med. 2008;74(7):699-711.
  • Referans14 14.Fernandez-Salguero J, Tejada L, Gomez R. Use of powdered vegetable coagulant in the manufacture of ewe’s milk cheeses. J Sci Food Agric. 2002;82(4): 464.
  • Referans15 15.Harboe M, Broe ML, Qvist KB. The Production, Action and Application of Rennet and Coagulants, Technology of Cheese making. Blackwell Publishing Ltd. 2010;1-45.
  • Referans16 16.Jabalpurwala FA, Smoot JM, Rouseff RL. A comparison of citrus blossom volatiles. Phytochemistry. 2009;70(11-12):1428-34.
  • Referans17 17.Radłowski M. Proteolytic enzymes from generative organs of flowering plants (Angiospermae). J Appl Genet. 2005;46(3):247-57.
  • Referans18 18.Mazorra-Manzano MA, Moreno-Hernandez JM, Ramirez-Suarez JC, et al. Sour Orange Citrus aurantium L. flowers: A new vegetable source of milk-clotting proteases. LWT-Food Sci Technol. 2013;54(2): 325-330.
  • Referans19 19.Oluk AC, M Güven, Hayaloglu AA. Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide- producing cultures during ripening. Int. J. Food Sci. Technol. 2014;49:435–443.
  • Referans20 20.Romeih EA, Moe KM, Skeie S. The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese. Int. Dairy J. 2012;26:66–72.
  • Referans21 21.Amelia I, Drake M, Nelson B, et al. A new method for the production of low-fat Cheddar cheese. J Dairy Sci. 2013;96(8):4870-84.
  • Referans22 22.Di Cagno R, De Pasquale I, De Angelis M, et al. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese. J Dairy Sci. 2014;97(1):72-84.
  • Referans23 23.Khanal BKS, Bhandari B, Prakash S, et al. Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate. Food Hydrocoll. 2018;83:97–108.
  • Referans24 24.Dabour N, Kheadr E, Benhamou N, et al. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci. J Dairy Sci. 2006;89(1):95-110.
  • Referans25 25.Jimenez-Flores R, Yee J. Low tempetature hard cheeses and semi-hard washed cheeses. In B. C. Weimer (Ed.). Improving the flavor of cheese. 2007;444-473.
  • Referans26 26.Lopez C, Camier B, Gassi JY. Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy. International Dairy Journal. 2007;17(3), 235–247.
  • Referans27 27.Walstra P, Woters Jan TM, Geurts TJ. Dairy Science and technology. 2nd Ed. CRC Press Boca Raton FL, USA. 2006;744-773.
  • Referans28 28.O’Mahony JA, Sheehan EM, Delahunty CM, et al. Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments. Le Lait. 2005;86(1): 59-72.
  • Referans29 29.Singh TK, Drake MA, Cadwallader KR. Flavor of Cheddar cheese: a chemical and sensory perspective. Compr. Rev. Food Sci. Food Saf. 2003;2:166–189.
  • Referans30 30.Benatar JR, Sidhu K, Stewart RA. Effects of high and low fat dairy food on cardio-metabolic risk factors: a meta-analysis of randomized studies. PLoS One. 2013;8(10):e76480.
  • Referans31 31.De Goede J, Geleijnse JM, Ding EL, et al. Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials. Nutr Rev. 2015;73(5):259-75.
  • Referans32 32.Livingstone KM, Lovegrove JA, Givens DI. The impact of substituting SFA in dairy products with MUFA or PUFA on CVD risk: evidence from human intervention studies. Nutr Res Rev. 2012;25(2):193-206.
  • Referans33 33. Lovegrove JA, Givens DI. Dairy food products: good or bad for cardiometabolic disease? Nutr Res Rev. 2016;29(2):249-267.
  • Referans34 34. Markey O, Vasilopoulou D, Kliem KE, et al. Plasma phospholipid fatty acid profile confirms compliance to a novel saturated fat-reduced, monounsaturated fat-enriched dairy product intervention in adults at moderate cardiovascular risk: a randomized controlled trial. Nutr J. 2017;16(1):33.
  • Referans35 35. Wang J, Wu T, Fang X, et al. Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties. J Dairy Sci. 2019;102(5):3825-3838.
  • Referans36 36.Lombardi J, Ciocia F, Uniacke-Lowe T, et al. Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture. Brazilian Archives of Biology and Technology. 2019;62.
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Sağlık Kurumları Yönetimi
Bölüm Medical Science Research Makaleler
Yazarlar

Betül Özdemir 0000-0003-4725-9522

Usman Mir Khan 0000-0002-4950-5769

Zeliha Selamoğlu 0000-0001-9056-6435

Yayımlanma Tarihi 1 Temmuz 2021
Kabul Tarihi 21 Haziran 2021
Yayımlandığı Sayı Yıl 2021

Kaynak Göster

AMA Özdemir B, Khan UM, Selamoğlu Z. The analysing of fat content in cheddar cheese fermented with Citrus reticulata Blanco crude flowers in different concentrations as a healthy diet. CMJ. Temmuz 2021;43(2):144-151. doi:10.7197/cmj.820653