Effect of casein replacement by modified casein on physicochemical, textural, sensorial properties and microbiological stability of fresh cheese

Abstract A stable fresh cheese was produced by substituting different concentrations of modified casein for freeze modified casein (FMC) or ultrasound modified casein (UMC). First, the physicochemical, functional, and adsorption properties of FMC and UMC were evaluated. Subsequently, different concentrations of casein in fresh cheese were replaced by modified casein, and their physicochemical, sensory, textural properties and microbiological stability were analysed. In general, FMC and UMC exhibited different physicochemical and functional properties, greater water absorption capacity and changes in its microstructure with respect to unmodified acid casein. Sensory evaluation revealed that cheeses containing up to 10% modified casein had acceptance similar to that for the control cheese even though they showed significant differences in textural properties. Cheeses with 30% modified casein delayed the appearance of moulds. The results suggest that FMC and UMC have a potential application to extend the shelf life of the cheeses.