S. K. Kanawjia

Effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese during ripening.

The effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese was investigated during ripening period up to two months. The textural characteristics of buffalo milk Feta type cheese in terms of hardness, cohesiveness, springiness, gumminess and chewiness were analyzed by using textural profile analyzer. The maximum hardness was found with cheese made using 1% culture, while the minimum was found with 2% culture. The cohesiveness and springiness decreased as the level of addition of starter culture increased. The chewiness of cheese also decreased, as the rate of addition of starter culture increased for cheese making. In addition to this, yield, moisture, fat, FDM, protein, salt and S/M of fresh buffalo milk Feta type cheese increased with the increase in rate of addition of starter culture; however, TS of experimental cheeses decreased.

Effect of phytosterols on textural and melting characteristics of cheese spread.

In the present study phytosterols (have hypocholesterolemic effect) have been used in processed cheese spread (PCS) to enhance its functionality and its effect on textural and melting properties have been evaluated at three different levels of addition (2%, 3% and 4%). On textural attributes, the firmness of the PCS at 3% and 4% of phytosterols addition were significantly (p<0.05) higher as compared to the control. All the phytosterols incorporated cheese spread samples were significantly higher (p<0.05) in work of shear as compared to the control. As the levels of phytosterols addition were increased in cheese spread from 0 to 4%, a sharp, steady and significant (p<0.05) decrease in work of adhesion was noticed. The RVA™ cheese melt viscosity index of all the phytosterols incorporated cheese spread samples were significantly (p<0.05) lower as compared to the control.

Discordance between in silico & in vitro analyses of ACE inhibitory & antioxidative peptides from mixed milk tryptic whey protein hydrolysate

ACE inhibitory and antioxidative peptides identified by LCMS/MS, from mixed milk (Bubalus bubalis and Bos taurus) tryptic whey protein hydrolysate, were compared with the in silico predictions. α la and ß lg sequences, both from Bubalus bubalis and Bos taurus, were used for in silico study. SWISS-PROT and BIOPEP protein libraries were accessed for prediction of peptide generation. Study observed gaps in the prediction versus actual results, which remain unaddressed in the literature. Many peptides obtained in vitro, were not reflected in in silico predictions. Differences in identified peptides in separate libraries were observed too. In in silico prediction, peptides with known biological activities were also not reflected. Predictions, towards generation of bioactive peptides, based upon in silico release of proteins and amino acid sequences from different sources and thereupon validation in relation to actual results has often been reported in research literature. Given that computer aided simulation for prediction purposes is an effective research direction, regular updating of protein libraries and an effectual integration, for more precise results, is critical. The gaps addressed between these two techniques of research, have not found any address in literature. Inclusion of more flexibility with the variables, within the tools being used for prediction, and a hierarchy based database with search options for various peptides, will further enhance the scope and strength of research.

Incorporation of Lactobacillus adjuncts culture to improve the quality of Feta-type cheese made using buffalo milk

Feta-type cheese was made from buffalo milk using commercial adjunct culture of Lactobacillus helveticus and Lactobacillus casei along with standard mesophillic cheese cultures. The sensory, biochemical and texture characteristics of the experimental cheeses were studied during ripening. Expert panellists observed, significant differences (P < 0.01) between the control and the experimental cheeses. The pH, titratable acidity, soluble protein and free fatty acid content of the experimental cheeses were found to be significantly (P < 0.01) higher than those of the control. The texture parameter values of the experimental cheeses were found to be significantly (P < 0.01) lower than values of the control.