TRATAMIENTO MEDIANTE ULTRA ALTA PRESIÓN (300 MPa) EN LA ELABORACIÓN DE QUESO FRESCO BAJO EN GRASAS // Homogenization treatment by ultra-high pressure (300 MPa) in the preparation of fresh low-fat cheese

• Sebastián Alberto Guerrero-Iuzuriaga Facultad de Ingeniería. Escuela de Agroindustrial. Universidad Nacional de Chimborazo y Ecuador.
• Víctor Julio García Facultad de Ingeniería. Escuela de Ingeniería Civil. Universidad Nacional de Chimborazo, Ecuador.
• Carmen Omaira Márquez Faculta de Ingeniería. Escuela de Ingeniería Ambiental. Universidad Nacional de Chimborazo

Palabras clave: Queso fresco, queso reducido en grasa, homogeneización, Fresh cheese, reduced-fat cheese, cream, homogenization

Resumen

RESUMEN

Se estudió el efecto de la homogeneización de la fase grasa de la leche en la elaboración de queso fresco light (bajo en grasas). Para ello, la nata (20% grasa) se procesó por diferentes tecnologías incluyendo la homogeneización convencional (HC) y un tratamiento térmico de pasteurización (5 megapascal (MPa), 63 oC por 30 minutos (min) y por homogeneización a ultra alta presión (UHPH, 300 MPa) en presencia o no de caseinato sódico al 1,5%. Las diferentes natas tratadas fueron mezcladas con leche desnatada pasteurizada, para obtener una leche estandarizada al 1,5%, a partir de las cuales se elaboraron los correspondientes quesos frescos reducidos en grasa. También se elaboró un queso fresco con leche no estandarizada, no homogeneizada y un queso fresco con leche estandarizado al 1,5%, no homogeneizada. Los quesos se almacenaron en refrigeración a 4 oC, y se tomaron muestras los días 1 y 7 de almacenamiento, evaluándose las características físico-químicas (humedad, grasa y pH), rendimiento potencial quesero, color (Comisión Internacional de Iluminación (CIE) Coordenadas Lab) y textura de los diferentes tipos de tratamientos. Los procesos de homogeneización (HC y UHPH) de la nata utilizada en la fabricación de quesos reducidos en grasa causaron cambios importantes en la composición y textura de los quesos obtenidos, produciendo quesos más húmedos y firmes, en comparación al queso elaborado con leche entera. La adición de caseinato sódico a la nata, previo al tratamiento UHPH, mejoró el rendimiento potencial quesero respecto al resto de quesos reducidos en grasa.

ABSTRACT

The effect of homogenization treatment on milk fat in the preparation of reduced-fat fresh cheeses was studied. The cream (20% fat) was processed by different technologies including the conventional homogenization (CH) plus a heat treatment of pasteurisation (15 megapascals (MPa), 63 ºC for 30 minutes (min) and by ultra-high pressure homogenization (UHPH, 300 MPa) in the presence or not of 1.5% sodium caseinate. The different creams were mixed with pasteurised skim milk to obtain milk at 1.5% of fat, and with these milk, the corresponding reduced-fat fresh cheeses were manufactured. A full-fat cheese made from whole milk and a reduced-fat cheese containing non-homogenized fat, and used as a control, were also produced. The cheeses were stored in refrigeration at 4 oC. The samples were taken at 1 and 7 days of storage, and the physicochemical characteristics (moisture, fat and pH), potential cheese yield, colour (International Commission on Illumination (CIE) Lab Coordinate), texture and sensorial characteristics of the different types of reduced-fat cheeses and full-fat cheese were evaluated. The homogenization processes (CH and UHPH) of milk fat used in the manufacture of reduced-fat fresh cheeses, caused a significant effect on the composition and texture of cheeses, producing more humid and firmer cheeses, compared to the cheese made from whole milk. The addition of sodium caseinate to milk cream, before UHPH treatment, improved the potential cheese yield compared to the rest of reduced-fat fresh cheeses.

Citas

AMADOR-ESPEJO, G.G.; HERNÁNDEZ-HERREO, M.M.; JUAN, B.; TRUJILLO, A. J. Inactivation of bacillus spores inoculated in milk by ultra-high pressure homogenization. Food Microbiol. 44:204–210. 2014.

AUGUSTIN, M. A.; VERSTEEG, C. Milk Fat: Physical, Chemical and Enzymatic Modification. In Advanced Dairy chemistry Volume 2: Lipids. Fox, P. F. (Eds); McSweeney, P. L. H. (Eds). Springer Science+Business Media Inc. New York EUA. Pp. 293-325. 2006..

CALZADA, J.F.; PELEG, M. Mechanical interpretation of compress-sive stress-strain relationships of solid foods. J. Food Sci. 43(4): 1087-1092. 2006.

DALMEIJER, W.G.: STRUIJK, A.E.; VAN DER SCHOUW, T.Y.; SOEDAMAH-MUTHU, S.S.; VERCHUREN, M.W.; BOER, M.J., GELEIJNSE, M.J.; BEULENS, J.J. Dairy in¬take and coronary heart disease or stroke- A population-based cohort study. Int. J. Cardiol. 167:925-929. 2013.

DEETH, H. C.; LEWIS, M. J. High-temperature process¬ing of milk and milk-products. John Wiley & Sons Ltd. West Susses. Reino Unido. Pp. 558. 2017.

DUMAY, E.; CHEVALIER-LUCIA, D.; PICART-PALMADE, L.; ENZARIA, A.; GRÀCIA-JULIÀ, A. Technological aspects and potential applications of (ultra) high-pressure homogeniza¬tion. Trends Food Sci. Tech. 31:13-26. 2013.

FERRAO, L.L.; SILVA, E.B.; SILVA, H.L.A.; SILVA, R.; MOLLAKHALILI, N.; GRANATO, D.; FREITAS, M.Q.; SIL-VA, M.C.; RAICES, R.S.L.; PADILHA, M.C.; ZACARCHEN¬CO, P.B.; BARBOSA, M.I.; MORTAZAVIAN, A.M.; CRUZ A.G. Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics. Food Res. Int. 86:93-102. 2016.

FRESNO, M.; ÁLVAREZ, S. Análisis sensorial de los quesos de cabra de pasta prensada. Manual de cata para el queso Majorero DOP y Palmero DOP. Editorial Instituto Canario de Investigaciones Agrarias, Santa Cruz de Tenerife, Fres¬no, M.; Álvarez, S. (Eds), Pp 225. 2007.

HEBISHY, E.; BUFFA, M.; JUAN, B.; BLASCO-MORENO, A.; TRUJILLO, A. J. Ultra high-pressure homogenized emul¬sions stabilized by sodium caseinate: Effects of protein con¬centration and pressure on emulsions structure and stability. LWT. Food Sci. Technol. 76: 57-66. 2017.

HENNEBERRY, S.; WILKINSON, M. G.; KILCAWLEY, K. N.; KELLY, P. M.; GUINEE, T. F. Interactive effects of salt and fat reduction on composition, rheology and functional proper¬ties of mozzarella-style cheese. Dairy Sci. Technnol. 95(5): 613-638. 2015.

INTERNATIONAL DAIRY FEDERATION- FIL-IDF 4A:1982. Cheese: Determination of Total Solids Content. International Dairy Federation, Brussels, Belgium. Pp.20. 1986.

INTERNATIONAL DAIRY FEDERATION- FIL-IDF 222. Cheese: Determination of fat Content-Van Gulik method. International Dairy Federation, Brussels, Belgium. Pp.20. 2008.

INTERNATIONAL DAIRY FEDERATION- FIL-IDF 99-1. Milk and milk products. Sensory analysis. International Dairy Federation, Brussels, Belgium. Pp.20. 2009.

KÜÇÜKÖNER, E.; HAQUE, Z. U. Physicochemical prop¬erties of low-fat and full-fat Cheddar cheeses. Int. Dairy J. 59:166-170. 2006.

LIU, J.; ZAMORA, A.; CASTILLO, M.; SALDO, J. Modeling the effect on skim milk during ultra-high pressure homogeni¬zation using front-face fluorescence. Innovative Food Sci. Emerg. Technol. 47: 439-444. 2018.

MCMAHON, D.J.; ALLEYNE, M.C.; FIFE, R.L.; OBERG, C.J. Use of fat replacers in low fat mozzarella cheese. West. Cent. Dairy Protein Res. Technol. 79:1911-1921. 1996.

PARLAMENTO EUROPEO Y DEL CONSEJO. Reglamen¬to (CE) No. 1924/2006. Diario relativo a las declaraciones nutricionales y de propiedades saludables en los alimentos. Diario Oficial de la Unión Europea 404/9. Pp 9-25. 2006.

PARLAMENTO EUROPEO Y DEL CONSEJO. Reglamen¬to (UE) No. 1047/2012. Diario relativo a la lista de decla¬raciones nutricionales. Diario Oficial de la Unión Europea. L310/16. Pp 2. 2012.

PICART, L.; THIEBAUD, M.; RENÉ, M.; GUIRAUD, J. P.; CHEFTEL, J. C.; DUMAY, E. Effects of high pressure ho¬mogenization of raw bovine milk on alkaline phosphatase and microbial inactivation. A comparison with continuous short-time thermal treatments. J. Dairy Res. 73(4): 54-463. 2006.

RODARTE, D.; ZAMORA, A.; TRUJILLO, A. J.; JUAN, B. Ef¬fect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics. LWT. Food Sci. Technol. 92:108-115. 2014.

ROMEIH, E. A.; MICHAELIDOU, A.; BILIADERIS, C. G.; ZERFIRIDIS, G. K. Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. Inter. Dairy J. 12(6): 525- 540. 2002.

ROGERS, M.A. Novel structuring strategies for unsaturated fats – Meeting the zero- trans, zero-saturated fat challenge: A review. Food Res. Int. 42:747-753. 2009.

SAHAN, N.; YASAR, K.; HAYALOGLU, A.; KARACA, O.; KAYA, A. Influence of fat replacers on chemical composi¬tion, proteolysis, texture profiles, meltability a n d sensory properties of low-fat Kashar cheese. J. Dairy Res. 75: 1-7. 2008.

SANDOVAL-CASTILLA, O.; LOBATO-CALLEROS, C.; AGUIRRE-MANDUJANO, E.; VERNON-CARTER, E. J. Mi¬crostructure and textura of yogurt as influenced by fat re¬placers. Int. Dairy J. 14(2): 151-159. 2004

SHARABI, S.; OKUN, Z.; SHPIGELMAN, A. Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects. Innovative Food Sci. Emerg. Technol. 47: 161-169. 2018.

STATPOINT. Technologies, Inc. Statgraphics Centurion XVI. Warrenton VA, USA. 2012.

TRUJILLO, A.J.; FERRAGUT, V.; JUAN, B.; ROIG-SAGUÉS, A.X.; GUAMIS, B. Processing of dairy products utilizing high pressure. High Pressure Processing of Food. Food En¬gineering Series, Balasubramaniam, V.; Barbosa-Cánovas, G.; Lelieveld, HV (Eds.), Springer Science Business Media, New York, USA. Pp. 553-590. 2016.

ZAMORA, A.; GUAMIS, B. Opportunities for ultra-high-pres¬sure homogenization (UHPH) for the food industry. Food Engineering Rev. 7(2): 130-142. 2014.

ZAMORA, A.; FERRAGUT, V.; JARAMILLO, P.D.; GUAMIS, B.; TRUJILLO, A. Effects of ultra- high pressure homogeni¬zation on the cheese-making properties of milk. J. Dairy Sci. 90: 19-23. 2007.