Whipping performance of blended-fat creams depends on the balance between fat crystallization and interfacial properties. This study evaluated how non-hydrogenated palm oil (PO) and milk fat (MF) blending ratios influenced the thermal, structural, rheological, whipping, instrumental flavor, and sensory properties. The PO/MF ratio significantly affected fat crystallization, melting behavior, polymorphism, emulsion dispersion, interfacial charge, and viscoelasticity. The responses to PO/MF blending were non-linear. PO:MF = 3:7 showed the highest overrun (234.8 +/- 2.0%) and hardness (50.0 +/- 2.3 g), with a whipping time of 240 +/- 3 s, indicating an appropriate balance between crystal-network support and milk fat plasticity. Increasing MF enhanced milk flavor and smoothness, whereas high PO levels weakened dairy-like attributes. These results demonstrate that ratiodependent PO/MF interactions govern the structural and whipping performance of non-hydrogenated blended-fat creams.
The aim of this study was to monitor the effects of sterilization and formulation on the extent of the Maillard reactions (MR) in processed cheese (PC) by detecting 5-hydroxymethylfurfural (HMF) and heterocyclic aromatic amines (HAAs). Elevated levels of HMF indicated the heat-induced reactions in model PC. Additionally, a new method was developed for detecting HAAs in PC, and it was validated and used to prove that they were absent in all analyzed food matrices, regardless of heat treatment or changes in casein and lactose content. This finding has important implications for public health and consumer safety. On the other hand, sterilization resulted in a decrease in pH values of the model systems. Furthermore, both increasing heat intensity and higher lactose content were associated with a reduction in sample firmness. These changes were accompanied by a progressive darkening of the samples, together with a more pronounced development of red and yellow color tones.
Protease dynamics in raw bovine milk were investigated using inhibitors targeting trypsin-like, elastase-like, chymotrypsin-like, and metalloprotease activities. After incubation for 7 days at 37 degrees C, proteolysis was assessed by urea-PAGE, UPLC, and LC-MS/MS peptidomics. Peptides were assigned to proteases by compatibility of their termini with published cleavage-site lists, and treatment effects were evaluated using summed intensities, peptide counts and median peptide intensities. Plasmin emerged as the main initiator of proteolysis, particularly for beta-casein. Metalloproteases appeared to act as gatekeepers by introducing early cleavages that increased casein hydrolysis by other proteases. Elastase-like and chymotrypsin-like enzymes likely contributed to secondary peptide processing. Protease contributions varied among caseins, consistent with substrate specificity within a cooperative proteolytic network. These findings clarify how coordinated protease activities shape milk peptide profiles and provide a mechanistic framework for enhanced understanding of proteolysis in milk.
Casein-oligomaltose conjugates (MCC-IMO) can significantly reduce the use of emulsifiers and thickeners in whipping cream, yet low molecular weight emulsifiers remain necessary to work synergistically for stabilizing whipping cream system. This study investigated the synergistic regulation mechanism of MCC-IMO combined with phospholipids (PL), monoglycerides (GMS), and sucrose esters (SE) in cream emulsion. To analyze dynamic changes in fat crystallization behavior, thermodynamic properties, and foam stability of emulsification systems with different formulations, polycrystalline X-ray diffraction, differential scanning calorimetry, and rheological analysis were conducted and compared with commercial products. Results indicated that synergistic effect of emulsifier blend system and modified casein, formed a more stable interface film and three-dimensional network structure, improving stability of cream emulsion. MCC-IMO-PL-SE showed excellent synergistic effects, stabling foam structure, resulting in higher yield stress (reached 466 Pa), better foam stability (>95%). This study provides theoretical foundation for developing the next generation of high-stability, clean-label reconstituted whipped cream, with promising applications in clean labelling baking, functional beverages, and novel fat-replacement systems.
This study aimed to develop a low-moisture model cheese (LMMC) mimicking commercial Cheddar cheese during salting. Cheese milk was standardised to a protein-to-fat ratio of 0.95 with varying levels of protein (3.6-9.6%) and fat (3.8-10%). A centrifuge-based approach was employed to develop the LMMC. Salt transfer was modelled by Fick's second law, yielding a salt diffusion coefficient that ranged from 2.59 & times; 10(-10) to 3.81 & times; 10(-10) m(2) s(-1). Cheese milk protein and fat level significantly impacted salt diffusivity (P < 0.001). Resultant cheese protein content and protein-to-fat ratio showed a positive correlation with salt diffusivity, while fat content, fat in dry matter, and moisture in non-fat substances had a negative correlation with salt diffusion (P < 0.05). Microscopic analysis confirmed that a porous, less-dense matrix facilitated salt diffusion while larger, denser fat globules hindered the diffusion. Overall, the LMMC could effectively characterise the key drivers, offering insights to optimise salt diffusion.
