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In this study, the protein and salts distribution (Ca, P, Na and Mg) in processed cheese (PC) samples prepared with 180 or 360 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), disodium pyrophosphate (DSPP), sodium hexametaphosphate (SHMP) and trisodium citrate (TSC) was studied. For this purpose, a water-soluble extract (WSE) of PC samples was prepared. All PC samples contained 45–46% moisture, 26–27% fat and 20–21% protein and had a pH of 5.2 or 5.7. Ultracentrifugation slightly reduced the protein content of the WSE of PC, indicating that most protein in the WSE was non-sedimentable. At equal concentration of CSS, the protein content of the WSE was higher for PC at pH 5.7 compared to PC at pH 5.2. Approximately 55–85% of the Ca and P in the WSE of samples was 10 kDa-permeable for PC prepared with DSPP and SHMP. This suggests that the formation of non-permeable Ca–polyphosphate–casein complexes. For PC prepared with TSC, >90% of Ca in the WSE was 10 kDa-permeable, indicating that micellar disruption arises from sequestration of micellar Ca. These results indicate that the WSE method is an appropriate method to understand how salts present in PC are distributed. However, the WSE and ultracentrifugal supernatant of the WSE can include both soluble and protein-associated salts. Therefore, determining levels of salts in 10 kDa permeate of ultracentrifugal supernatant of the WSE is most appropriate. [ABSTRACT FROM AUTHOR]

Cheese powder is a product resulting from the removal of moisture from cheese. At first, cheese emulsion is prepared by dissolving cheese(s) with water and calcium sequestering salts followed by drying. The desirable characteristics of cheese powder are high solubility, no lumps, storage stability, and imparting a typical cheesy flavor to the final product. Many current studies on cheese powder are focused on reducing calcium-sequestering salts (CSSs) to reduce the sodium content of cheese powder. This review discusses the production processes and physio-chemical properties of cheese emulsions and powders, aiming to enhance current understanding and identifying potential research gaps. Furthermore, strategies for producing cheese powder without CSSs, including pH adjustment, homogenization, and addition of dairy components such as buttermilk powder and sodium caseinate, are elaborated upon. Processing variables such as heating conditions during the preparation of cheese emulsion may vary with the type and age of the cheese used and product formulation. These conditions also effect the characteristics of cheese powders. On the other hand, producing a stable cheese emulsion without CSSs is challenging due to impaired emulsification of fat. The combined use of buttermilk powder and sodium caseinate among various alternatives has shown promising results in producing cheese powder without CSSs. However, future research on replacing CSSs should focus on combining two or more strategies together to produce cheese powder without CSSs. The combination of pH adjustment and dairy ingredients and the use of novel processing technologies with different ingredients are interesting alternatives. [ABSTRACT FROM AUTHOR]

Summary: In comparison to bovine milk, compositional differences in goat milk such as lower αs1‐casein and higher β‐casein content, small‐sized fat globules, higher mineral content and medium‐chain fatty acids generate difficulties in manufacturing goat milk products. Majorly, soft and fragile gel structure, lower yield, salty taste and goaty flavour result in decreased acceptability of goat milk products. Therefore, the present review discusses the technological challenges in preparation of goat milk‐based products, mainly yogurt and cheeses. Understanding the challenges involved in preparing goat milk products and overcoming them by modifying the processing parameters and product formulations could help to improve the quality of goat milk products. Thermal treatment, admixture with bovine milk, enzymatic modifications, and membrane processing have shown promising results in improving the final quality of goat milk products. This review strengthens the existing knowledge for producing goat milk products with improved textural and sensorial attributes. [ABSTRACT FROM AUTHOR]

The present study aims to characterize "ghee" derived from Arunachali yak (AY), yak–cow hybrid (YCH), and cow reared under semi‐intensive conditions in Arunanchal Pradesh, India. The milk obtained from Arunachali yak has significantly (p < 0.05) higher fat, solids‐not‐fat, and protein content compared to YCH and cow. The ghee obtained from three different genotypes is characterized and showed significant variation (p < 0.05) in various physicochemical parameters viz., yield, moisture, specific gravity, saponification value, free fatty acid, cholesterol, vitamin A, and instrumental color profile. Further, the ghee obtained from YCH milk has significantly (p < 0.05) higher oleic acids (35.24% ± 0.21), linoleic acid content (1.18% ± 0.03), and unsaturated fatty acid (UFA)/saturated fatty acid (SFA) ratio (0.69 ± 0.01), whereas cow ghee has significantly (p < 0.05) higher α‐Linolenic acid (0.57% ± 0.04) compared to the other samples. AY ghee has higher saturated fatty acids (63.58% ± 0.07); however, no significant difference is observed in the total fatty acids content of the ghee obtained from AY and YCH. In Fourier transform infrared (FT‐IR) analysis, the characteristic intensity of the absorption peaks in the region of 650–4000 cm−1 is taken. They are nearly comparable, and no differences are detected by the naked eye. It can be concluded that the findings of this study will be useful for characterization and also provide scientific support for further in‐depth study. Practical applications: The experimental results of this study would aid the increase of information about physicochemical characterization of these three genotypes of foot hills of the Himalayas. [ABSTRACT FROM AUTHOR]

This work explored the differences in the fatty acid profile and physico‐chemical composition of ghee prepared from the milk of different camel breeds using gas chromatography–mass spectrometry and Fourier transform infrared spectroscopy techniques. Bikaneri ghee was observed to contain 11 individual fatty acids. Chemometric analysis identified the breed‐specific differences among various groups. The higher concentration of medium‐ and long‐chain fatty acids along with fatty acid indices (n‐3/n‐6 ratio, Atherogenic index and Thrombogenic index) in Kachchi ghee established its superiority in terms of nutritional values. Correlation network indicated the strong interdependence of different fatty acids with similar physiological and molecular characteristics, while positions of transmittance peaks confirmed significant differences in the fatty acids. [ABSTRACT FROM AUTHOR]

This study investigated the changes in camel milk powder on spray and freeze drying by preparing spray dried whole camel milk powder (SDW), spray dried skimmed camel milk powder (SDS) and freeze-dried whole camel milk powder (FDW). All the powder variants showed significant changes (P < 0.05) in their composition, water activity and color values. Freeze dried powder (FDW) showed higher retention of calcium (15.33 g/kg) and iron (0.012 g/kg) while SDS possessed highest L* (94.83 ± 0.74) values. FDW sample had highest interstitial air (80.84 ± 0.66 mL/100 g), occluded air (119.47 ± 1.08 mL/100 g) and porosity (50.59 ± 0.56%) followed by SDS which was further reinforced by their SEM images. The water binding capacity was highest for FDW (5.21 g/g protein) and lowest for SDW which is attributed to highest porosity and presence of surface fat, respectively. Freeze-dried camel powder had porous sheet like structure while the spray dried samples were agglomerates of individual spherical particles. FTIR peak differences between whole camel milk powder samples (FDW and SDW) and skimmed powder sample (SDS) in wavenumber range 2850–3000 cm−1 was due to milk fat. Fitted with BET and GAB model, the moisture sorption isotherm showed lowest monolayer moisture content for SDW, thereby highlighting its better storage stability. Image 1 • Spray dried whole (SDW) and skimmed (SDS) camel milk powders were characterized. • Freeze dried whole camel milk powder (FDW) had highest dispersibility & solubility. • Reconstituted powders (10% solution) showed maximum heat stability at pH 6.8 to 7.0 • FDW, SDW and SDS had porous, agglomerated and brain type structure, respectively. • BET and GAB models showed highest monolayer moisture for SDS at 25 °C and 35 °C. [ABSTRACT FROM AUTHOR]