Physicochemical and Sensory Properties of Cheese with Pine Nuts

Cristina Anamaria SEMENIUC, Laura ZĂPÂRŢAN, Laura STAN, Carmen R. POP, Maria Doiniţa BORŞ and Ancuţa M. ROTAR

Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur St., 400372, Cluj-Napoca, Romania *Corresponding author, e-mail: [email protected]

Bulletin UASVM Food Science and Technology 72(2) / 2015 ISSN-L 2344-2344; Print ISSN 2344-2344; Electronic ISSN 2344-5300 DOI: 10.15835/buasvmcn-fst:11449

ABSTRACT

This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese. The study was designed to evaluate the influence of pine nuts on physicochemical and sensory properties of whey cheese. The addition of pine nuts resulted in an increase in fat content and total solids and a decrease in moisture content. However, no statistically significant difference was found in pH values. Sensory analysis was performed using the 9-point hedonic scale, with selected assessors. The whey cheese sample with 4% pine nuts was the most appreciated (7.6 points), followed by the classic whey cheese, whey cheese with 6 and 8% pine nuts (7.4 points), and whey cheese with 2% pine nuts samples.(7.3 points). Nevertheless, the sensory characteristics of whey cheese were not significantly influenced by the addition of pine nuts. Whey cheese sensory profiling was successful in differential characterization of whey cheese Keywords: addition, pine nuts, physicochemical properties, sensory properties, whey cheese.

INTRODUCTION et al., contain lactose, , ash, lactic acid and Whey cheeses are solid, semi-solid, or soft fat (Tsakali 2010). The major components products which are obtained by the concentration among whey proteins are β-lactoglobulin (β-LG), of whey and moulding of the concentrated product α-lactalbumin (α-LA), bovine serum albumin or by the coagulation of whey through heating (BSA) and immunoglobulinet al. (IG), representing with or without the additionet al. of acid (CXS 284- 50%, 20%, 10%, and 10% of the whey fraction, 1971). Whey is the by-product from cheese or respectively (Mollea , 2013). casein production (Mollea , 2013). Four major Whey cheeses areet manufacturedal., all over the types of whey are identified (Gordon, 1997): world, usually according to traditional small-scale (i) sweet cheese whey from the manufacture of processing (Pintado et al. 2001). The Romanian cheeses coagulated by rennet at pH 6.0 to 6.4, (ii) type of whey cheese is named Urdă. Alongside acid cheese whey from the manufacture of cheeses Burduf cheese (Pop , 2013) and Telemea coagulated at pH 4.5 as a result of lactic acid (Buruiana and Farag, 1980) are most commonly production by starter bacteria, (iii) acid casein consumed Romanian cheeses. Traditionally, the whey from the manufacture of acid casein (pH 4.5), Romanian Urda is obtained from sheep whey and (iv) rennet casein whey from the manufacture producedat sheepfold. on theIn industrialrecent years, scale. much interest has of rennet casein (pH 6.6). Whey is a dilute product been paid to whey valorization. Presently, Urda is with a total solids of about 6.5%. The solids 178 et al.

SEMENIUC

Pine nuts are small edible seeds that grow apparatus et al. (JP Selecta SA, Barcelona, Spain). underneath the cone scales. These seeds have The AOAC Official Method 948.22 described by a high level of lipids. Oleic and linoleic acids Chung (2013) was used for lipids extraction. represent together more than 75% of total fatty The AOAC Official Method 925.40 was used for preponderantacids. The main amino sugar acids constituent in pine isnuts sucrose are determination of moisture content, AOAC Official et but contains raffinose and stachyose also. The al.Method 950.48 for protein content and AOAC et al. Official Method 923.03 for ash content (Chung glutamic acid, arginine, and aspartic acid (Ruggeri , 2013).Physicochemical analysis of whey cheese with , 1998). pine nuts The main purpose of this research was to obtain a fortified whey cheese by the addition of pine nuts. Four different levels of pine nuts [2, 4, Determination of fat content was performed 6, and 8% (w/w)] were added to whey cheese using the Van Gulik method described by ISO after processing. This study was designed to 3433:2008. Total protein content was determined evaluate the effect of fortification on whey cheese using the Kjeldahl method described in ISO 8968- physicochemical and sensory properties and to 1:2014 and total solids content according to the establish the optimal quantity of pine nuts addition ISO 5534:2004 (IDF 4:2004) method (Guş and based on consumer preferences. To the best of our Semeniuc, 2010). The results are expressed in knowledge, this is the first study that approaches percentage. pH was measured at room temperature the fortificationMATERIALS of ANDwhey METHODScheese with pine nuts. using a Consort C535 pH meter (Consort nv, Turnhout, Belgium). For each physicochemical Materials parameter,Sensory two evaluation replicates of per whey sample cheese were with run. pine nuts

Acid whey and cream, acquired from a local dairy company, were the raw materials used for Sensory characteristics of samples were whey cheese manufacturing. Pine nuts added in evaluated by a panel of 30 trained assessors, with whey cheese were purchased from a Romanian a mean age of 24. Whey cheese samples were spiceMethods company. presented in random order in plastic cups. The 9-point hedonic test was used to evaluate all whey Manufacture of whey cheese with pine nuts cheese samples (1 – dislike extremely, 9 – like extremely). Appearance, color, consistency, smell, taste, flavor, and overall acceptability were the The manufacture of whey cheese took place sensoryStatistical attributes analysis evaluated. in the Dairy Pilot Plant from Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Minitab statistical software (version 16.1.0, Romania. The technological process for whey LEAD Technologies, Inc.) was used to perform cheese production consisted in heating (80°C for statistical analysis. One-way analysis of variance 60 min), moulding, draining (18-20°C for 10-12 (ANOVA) was applied to determine whether there h), cooling (4°C for 24 h), removal from moulds, are any significant differences between treatments. packaging and refrigeration storage (4°C). The Tukey’s test (α=0.5) was used to determine the cream (24% fat) is added before heating. Pine nuts level of significance. Correlations among data were were roasted and milked then added to the whey calculatedRESULTS using AND Pearson’s DISCUSSION correlation coefficient. cheese in different concentrations [(2, 4, 6 and 8% (w/w)].Chemical analysis of pine nuts Considering that a production process etnot al. currently used has been applied, the whey Determination of fat content was performed cheese with pine nuts is a novel food (Semeniuc using a Soxhlet apparatus (Velp Scientifica Srl, , 2011). This process significantly changes Milano, Bulletin UASVM ) Food and Science protein and Technology content 72(2) /using 2015 a Kjeldahl 179

Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts nutritional value. p the composition of whey cheese and affects its The strong positive correlation2 found between Characterization of pine nuts total solids and fat content (r = 0.99; < 0.001) confirm the above statement. Table 2 shows the correlation coefficients between physicochemical The total solids content found in pine nuts is characteristics of whey cheese. 97.2%, etmoisture al. content 2.8%, fat content 64.1% Protein content and pH vary slightly. The protein content 17.1%, and ash content 2.0%. fat content ranges from 19.0 to 22.0%, protein Chung (2013) have found values of 1.9% fat, content from 17.5 to 18.0%, total solids from 17.3% proteins, 69.8% moisture, and 2.2% ash, 43.89 to 48.95%, moisture content from 51.05 similarEffect with of levels pine obtainednuts addition in the on present whey study.cheese to 56.12%, and pH from 5.49 to 5.54. According physicochemical properties to the Codex standard for whey cheeses (CODEX STAN 284, 1971), the obtained product is classified as creamed whey cheese. The composition of The addition of pine nuts affects the creamed whey cheese must contain a minimum physicochemical composition of whey cheese. of 33% fat in dry matter (fat i.d.m). The fat i.d.m. Table 1 contains the values of physicochemical content of whey cheese formulas ranges from 43.3 parameters for whey cheese samplesp tested. to 45.4%. All whey cheese formulations meet the Thep addition of pine nuts has a psignificant CodexEffect standard of pine requirements. nuts addition on whey cheese effect on wheyp cheese fat content ( < 0.01), total sensory properties solids (

0.05). The fat content and total solids The addition of pine nuts does not significantly increasesTab. 1. with the amount of added pine nuts. influence the sensory properties of whey cheese.

Physicochemical properties of whey cheese samples

Fat c Proteins e Moisture a Formulation Total solids (%) pH (%) (%) d (%) b

WC0 19.00±0.000bc 17.5±0.502 43.89±0.177c 56.12±0.177ab 5.49±0.007b

WC2 19.50±0.707aba 18.0±0.368 44.80±0.014 55.20±0.014cdbc 5.50±0.007ba

WC4 20.75±0.354 a 17.9±0.636 46.29±0.014ba 53.71±0.014 d 5.50±0.007 WC6 21.25±0.354 17.9±1.004 47.67±0.177 52.34±0.177 5.54±0.000b p value WC8 22.00±0.000 17.7±0.750 48.95±0.155 51.05±0.155 5.50±0.014 ns 0.003 0.600 0.000 0.000 0.007 p < 0 SE ** 2 *** 4 *** 6 ** Note: WC -whey cheese without pine nuts; WC -whey cheese withp 2% pine nuts; WC -wheyp cheese with 4% pine nuts;p WC -whey cheese 8 with 6% pinep nuts; WC -whey cheese with 8% pine nuts. Different letters (on column) indicates statistically significant differences at 0.05 (Tukey’s test). Significance of effect (SE): ns not significant, > 0.05; *significant ≤ 0.05; **very significant ≤ 0.01; ***extremely significant ≤ 0.001 Tab. 2.

Pearson’s correlation coefficients between sensory and physicochemical characteristics of whey cheese characteristics Physicochemical Fat Proteins Moisture ns Total solids (%) pHns (%)ns (%) ns (%)ns ns

Fat (%) - 0.00ns 0.99*** 0.99*** 0.22 ns

Proteins (%) 0.00 - ns 0.01 0.01 0. 15ns

Total solids (%) 0.99***ns 0.01 ns - ns - ns 0. 24 Moisture (%) p - p 0.01 -p - p 0. 24 pH 0.22 0. 15 0. 24 0. 24 - Significance: ns not significant, > 0.05; *significant ≤ 0.05; **very significant ≤ 0.01; ***extremely significant ≤ 0.001 Bulletin UASVM Food Science and Technology 72(2) / 2015 180 et al.

SEMENIUC Tab. 3.

Pearson’s correlation coefficients between sensory and physicochemical characteristics of whey cheese characteristics Sensory Fat Proteins Moisture ns Total solidsns (%) ns pHns (%)ns (%) ns (%)ns ns

Appearance 0.28ns 0.73** 0.19ns 0.19ns 0.02ns

Color 0.01ns 0.94**ns 0.06ns 0.05ns 0.11ns

Consistency 0.00ns 0.79* 0.02ns 0.02ns 0.29ns

Smell 0.33ns 0.11ns 0.35ns 0.35ns 0.04ns

Taste 0.02ns 0.90* 0.35ns 0.35ns 0.02ns Flavor p 0.57 p 0.04 0.53p 0.53 p 0.49 Overall acceptability 0.08 0.89* 0.03 0.03 0.00 Significance: ns not significant, > 0.05; *significant ≤ 0.05; **very significant ≤ 0.01; ***extremely significant ≤ 0.001 ofHowever, all treatments. panelists prefer the whey cheese with significant effect of pine nuts addition on protein pine nuts. Figure 1 illustrates the sensory profile content, these coefficients indicate that the above- mentioned sensory attributes are related with the Whey cheeses are differentiated based on compositionCONCLUSION of whey cheese. appearance, color, consistency, smell, taste, flavor, and overall acceptability. The whey cheese sample andwith taste. 4% pine nuts is the most appreciated by This study is the first that reports the panelists in terms of appearance, color, consistency, perspectivesfortification forof thewhey innovative cheese applicationwith pine of nuts.pine The results of the current research reveal new

nuts in cheese products. The whey cheese with 4% pine nuts is the best in all aspects of quality. These findings may be useful to dairy manufacturers to obtainAcknowledgments. new types of whey cheese.

This paper was publi­ shed under the frame of European Social Fund, Human Resources Development Operatio­nal Programme 2007-2013, project no. POSDRU/159/ 1.5/S/132765.REFERENCES Fig 1. cheese 1. AOAC International. Official Methods of Analysis of AOAC Sensory profile of the five treatments of whey International. 16th ed. Arlington, VA: AOAC International; 1995. 2. Buruiana LM, Farag SI (1980). Determination and significance of the proteolytic activity of Romanian Telemea cheese made from cows’ and sheeps’ milk. Egypt The highest overall acceptability is also compositionJ Dairy Sc 8(1):57-65. of nuts and seeds sold in Korea. found in WC4 (7.6 points), followed by WC0, 3. Chung KH, Shin KO, Hwang HJ, Choi KS (2013). Chemical WC6 and WC8 (7.4 points),p and WC2 (7.3 points). Nutr Res pThere are strong2 positive correlationsp between2 cheeses.Pract 7(2):82-88. appearance p(r = 0.73; 2< 0.01), color (r = 0.94; 4. CODEX STAN 284-1971 -- Codex standard for whey 2< 0.01),p consistency (r = 0.79; < 0.05), taste2 Food Industries Manual 24th Edition. (r = 0.90; < 0.05), overall acceptability (r = 5. Gordon J (1997). Dairy Products. In: Ranken MD, Kill RC, Baker CGJ eds., 0.89; < 0.05) and protein content in whey cheese London: Blackie Academic and Professional, pp. 125. samples (Tab. 3). In corroboration with the non- Bulletin UASVM Food Science and Technology 72(2) / 2015 181

Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts

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