Brazilian Requeijão "soft cheese" with added microparticulated whey proteins: rheological modifications

Introduction:

One of the most popular spreadable dairy products in Brazil is the Requeijão cheese. It is produced through enzymatic or acid coagulation of milk (resulting in the separation of caseins and subsequent removal of whey); the cheese has a slightly acidic taste, homogeneous texture, and a characteristic creaminess, thus making it a favourite ingredient in the preparation of a wide variety of recipes [1]. Microparticulated whey proteins (MWP) are produced by protein denaturation through heat treatment followed by shear rate adjustment to control aggregate size as well as pH adjustment, protein concentration, and salting [2]. MWP are considered a mixture containing native proteins and aggregates formed during the process, with final particle sizes ranging from 0.1 to 10 μm, similar in size to fat globules, and are used as either fat substitutes or to increase protein content in foods [3]. The objective of the study was to develop Requeijão cheese with varying of substitution levels for cheese curd by addition of MWP and to assess how this substitution modifies the rheological properties of the final products. Five different formulations of Requeijão were developed: formulation T1 did not include MWP; formulations T2, T3, T4 and T5 substituted 25%, 50%, 75% and 100% of cheese curd with MWP respectively. Mass balance calculations were performed to maintain constant parameters of moisture, fat, and fat-in-dry matter (FDM). The final product was expected to have 60 g.100g-1 moisture, 23 g.100g-1 total fat, and 57.5 g.100g-1 FDM. To standardize these parameters adjustments were made in the quantities of other ingredients. Composition, rheological, and texture analyses were conducted on the five formulated products. Initially, compositional analysis of the products showed no statistical difference in moisture, fat, and FDM, with results remaining close to the mass balance targets.. Protein content analysis revealed a reduction from 11.07 ± 0.12 g.100g-1 in T1 down to 6.54 ± 0.13 g.100g-1 in T5 due to differences in protein content of the ingredients used. The addition of MWP led to increased hardness, gumminess, and chewiness of the products despite the decrease in protein content. As for cohesiveness and elasticity, values tended to decrease as MWP addition increased. Finally, the product without MWP (T1) showed the highest apparent viscosity (8.50 ± 0.57 Pa.s) whereas in samples T2, T3 and T4, it was observed that the viscosity decreased as the percentage of MWP increased; however in T5, the viscosity increased even with the higher concentration of MWP. Partial or total substitution of cheese curd resulted in rheological and texture modifications in the final product, indicating the possibility of modulating the rheological characteristics of this dairy food product to meet various usages and/or commercial-related needs.

References cited in the introduction:

[1] P. B. Zacarchenco, et al. Revista das Indústrias de Laticínios, 2012, 18. [2] L. Nunes, et al. Trends in Food Science and Technology, 2019, 90. [3] D. Renard, et al. Colloids and Surfaces B: Biointerfaces, 2002, 24.

[152] Martins, M. E.; De Paula, I. L.; Silva, K. S.; Mesa, N. C.;  Wolfschoon-Pombo, A. F.; Schwazenbolzs, U.; Henle, T.; Stephani, R. Brazilian Requeijão "soft cheese" with added microparticulated whey proteins: rheological modifications, 2024.