Abstract—In this study, the effect of fenugreek and whey protein isolate (WPI 85) on the release of acids from Shiraz cheese texture was investigated over 30 days of storage. Fenugreek and WPI 85 were used to modify the textural properties of low fat Shiraz cheese produced from bovine milk. Physicochemical properties, hardness (by texture analyzer), microstructure (by scanning electron microscopy (SEM)) and the amount of aroma release (by solid phase microextraction gas chromatography (SPME-GC-MS) of different types of Shiraz cheese were investigated. Textural parameters and microstructure of cheese matrix were affected by addition of fenugreek and WPI 80. In the presence fenugreek and WPI 80, the hardness of bovine Shiraz cheese was increased. The compaction of casein matrix was decreased when the bovine milk was used for cheese production due to decrease in casein content of milk. Addition of fenugreek and WPI play an important role in compaction of casein network. The release of acids from cheese matrix was affected by interaction of WPI-casein and fenugreek-casein. The Release of acids from cheese containing WPI could be related to the presence of B-lactoglobulin which has several binding sites.
Index Terms—Acids, Shiraz cheese, fenugreek, WPI.
M. Aminifar is with the Department of Food science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj P. O. Box 31745-139, Islamic Republic of Iran (e-mail: aminifar.m@standard.ac.ir)
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Cite: M. Aminifar, "The Effect of Fenugreek and WPI on Release of Aromatic Acids from Shiraz Cheese ― Iranian Traditional Cheese Produced from Bovine Milk," International Journal of Chemical Engineering and Applications vol. 7, no. 2, pp. 124-127, 2016.
