Hostname: page-component-669899f699-tzmfd Total loading time: 0 Render date: 2025-04-25T17:22:43.107Z Has data issue: false hasContentIssue false
  • English
  • Français

Formulation and characterization of novel dairy-based dip utilizing heat-acid-coagulated milk gel and whey

Published online by Cambridge University Press:  05 December 2024

Subhadip Manik ,
Anindita Debnath ,
Shamim Hossain ,
Kuntal Roy ,
Partha Pratim Debnath ,
Lopamudra Haldar  and
Pinaki Ranjan Ray
Subhadip Manik
Affiliation:
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
Anindita Debnath*
Affiliation:
Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, West Bengal, India
Shamim Hossain
Affiliation:
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
Kuntal Roy
Affiliation:
Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, West Bengal, India
Partha Pratim Debnath
Affiliation:
Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, West Bengal, India
Lopamudra Haldar
Affiliation:
Department of Dairy Microbiology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, West Bengal, India
Pinaki Ranjan Ray
Affiliation:
Department of Dairy Chemistry, Faculty of Dairy Technology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, West Bengal, India
*
Corresponding author: Anindita Debnath; Email: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

An attempt was made to develop a novel dairy-based dip-like product from heat-acid-induced milk gel and whey. Based upon preliminary trials, the combination of cream (15–35%), whey (60–70%) and common salt (0.8–1.0%, all three as weight of heat-acid-induced milk gel) was selected for optimization of the dairy dip through factorial design of response surface methodology (RSM). Addition of glycerol monostearate, trisodium citrate and sodium hexametaphosphate each at the rate of 0.3% (as weight of heat-acid-induced milk gel) in the formulation was previously standardized. The optimization was carried out by analysing the textural and sensorial parameters of the dairy-based dip. The sensorial parameters (flavour, body and texture, colour and appearance and overall acceptability) and textural parameters (firmness, stickiness, work of shear and work of adhesion) were significantly (P < 0.05) correlated with the ingredient formulation. RSM analysis suggested the use of cream, whey and common salt at amounts of 27.92, 60.26 and 0.8% of the weight of heat-acid-induced milk gel for preparing dairy-based dip with a desirability of 0.84. The formulated product contained a lower fat but higher protein and lactose content than cheese dip.

Keywords

Creamdairy-based dipheat-acid-induced milk gelsensorytexturewhey
Type
Research Article
Information
Journal of Dairy Research , Volume 91 , Issue 3 , August 2024 , pp. 343 - 348
Copyright
Copyright © The Author(s), 2024. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

AOAC (1995) Official Methods of Analysis, 12th Edn. Washington, DC: Association of Official Analytical Chemists.Google Scholar
Bansal, V, Kanawjia, SK, Khetra, Y, Puri, R and Debnath, A (2017) Effect of whey protein concentrate, sodium caseinate, Cheddar cheese, and milk fat on sensory and functional properties of cheese dip. Journal of Food Processing and Preservation 41, e13174.CrossRefGoogle Scholar
Bayarri, S, Carbonell, I and Costell, E (2012) Viscoelasticity and texture of spreadable cheeses with different fat contents at refrigeration and room temperatures. Journal of Dairy Science 95, 6926–6936.CrossRefGoogle ScholarPubMed
Chappalwar, AM, Zanjad, PN, Pawar, VD and Machewad, GM (2010) An investigation of varying composition and processing conditions on the organoleptic properties of chhana spread. International Journal of Dairy Technology 63, 445–450.CrossRefGoogle Scholar
Chatziantoniou, SE, Thomareis, AS and Kontominas, MG (2015) Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese. European Food Research and Technology 241, 737–748.CrossRefGoogle Scholar
Demott, BJ, Helms, AB and Sanders, OG (1977) Tomato-flavored beverage and onion-flavored chip dip made from Cottage cheese whey. Journal of Food Protection 40, 540–542.CrossRefGoogle ScholarPubMed
Dixit, A (2006) Suitability of the replacement of cow milk by soymilk for the preparation of chhana spread (Doctoral dissertation). CSA University of Agriculture and Technology, Kanpur, India.Google Scholar
Gamay, AY, Gammons, C and Smith, EB (2011) Low-cost, shelf-stable cheese sauce. U.S. Patent No. 2011/0045145 A1, U.S. Patent and Trademark Office, Washington, DC.Google Scholar
Gautam, AC, Goel, N, Nagarajappa, V, Singh, PK and Yadav, DN (2024) Effect of fat on physicochemical, rheological, textural and sensory properties of Ricotta cheese spreads. International Journal of Food Science and Technology 59, 2884–2894.CrossRefGoogle Scholar
Ghanshyambhai, MR, Balakrishnan, S and Aparnathi, KD (2015) Standardization of the method for utilization of paneer whey in cultured buttermilk. Journal of Food Science and Technology 52, 2788–2796.CrossRefGoogle ScholarPubMed
Hine, WS (1994) Method of making a high moisture non-fat cheese sauce. U.S. Patent No. 5,304,387, U.S. Patent and Trademark Office,Washington.Google Scholar
International Food Information Service (2009) IFIS Dictionary of Food Science and Technology. England: Wiley-Blackwell & The International Food Information Service.Google Scholar
IS: SP PartXI (1981) Handbook of Food Analysis: Dairy Products. Bureau of Indian Standards, Manak Bhavan, 9-Bahadur Shah Zafar Marg, New Delhi-18.Google Scholar
Kähkönen, P, Tuorila, H and Hyvönen, L (1995) Dairy fat content and serving temperature as determinants of sensory and hedonic characteristics in cheese soup. Food Quality and Preference 6, 127–133.CrossRefGoogle Scholar
Kumar, A, Khamrui, K, Devaraja, HC and Mandal, S (2016) Optimisation of ingredients for a low-fat, chhana-based dairy spread using response surface methodology. International Journal of Dairy Technology 69, 393–400.Google Scholar
Li, H, Yang, C, Chen, C, Ren, F, Li, Y, Mu, Z and Wang, P (2018) The use of trisodium citrate to improve the textural properties of acid-induced, transglutaminase-treated micellar casein gels. Molecules 23, 1632.CrossRefGoogle ScholarPubMed
Lynch, MI and Griffin, WC (1974) Food emulsions. In Lissant, KJ (ed.), Emulsion Technology. New York: Marcell Decker, Inc, pp. 1–21.Google Scholar
Saad, SA, El-Mahdi, LD, Awad, RA and Hassan, ZMR (2016) Impact of different food protein sources in processed cheese sauces manufacture. International Journal of Dairy Science 11, 52–60.CrossRefGoogle Scholar
Shalaby, SM, Mohamed, AG and Bayoumi, HM (2017) Preparation of a novel processed cheese sauce flavored with essential oils. International Journal of Dairy Science 12, 161–169.CrossRefGoogle Scholar
Shirashoji, N, Jaeggi, JJ and Lucey, JA (2006) Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese. Journal of Dairy Science 89, 15–28.CrossRefGoogle ScholarPubMed
Solowiej, B, Mleko, S, Gustaw, W and Udeh, KO (2010) Effect of whey protein concentrates on texture, meltability and microstructure of acid casein processed cheese analogs. Milchwissenschaft 65, 169.Google Scholar
Spanier, HC (1986) Cheese sauce. U.S. Patent No. 4,568,555: U.S. Patent and Trademark Office, Washington.Google Scholar
Wu, S, Wang, G, Lu, Z, Li, Y, Zhou, X, Chen, L, Cao, J and Zhang, L (2016) Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream. Dairy Science and Technology 96, 377–390.CrossRefGoogle Scholar
Supplementary material: File

Manik et al. supplementary material

Manik et al. supplementary material
Download Manik et al. supplementary material(File)
File 831.3 KB