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Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese

Published online by Cambridge University Press:  23 May 2016

Antonio Trani ,
Giuseppe Gambacorta ,
Tommaso F. Gomes ,
Pasqua Loizzo ,
Angela Cassone  and
Michele Faccia
Antonio Trani
Affiliation:
Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
Giuseppe Gambacorta
Affiliation:
Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
Tommaso F. Gomes
Affiliation:
Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
Pasqua Loizzo
Affiliation:
Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
Angela Cassone
Affiliation:
Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
Michele Faccia*
Affiliation:
Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
*
*For correspondence; e-mail: michele.faccia@uniba.it
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Abstract

Burrata is an Italian fresh ‘pasta filata’ cheese made from cow's milk and cream that is rapidly spreading in Europe. It has very high caloric content, and a technological protocol was developed for producing a reduced-fat type and fortifying it with polyunsaturated fatty acids (PUFA) of vegetable origin. A satisfactory reduced-fat prototype was obtained by using a 14% fat cream, which was specifically developed by diluting double cream with a suspension of carob seed flour. The composition of the new cheese changed with respect to the control, but the sensory characteristics were not impaired. Moisture increased from 62·6 to 68·4%, fat on dry matter decreased from 59·1 to 34·7%, and the caloric content decreased from 1060·8 to 718 J/100 g. Proteolysis and lipolysis were not affected by the technological modifications: after 7 d storage, the electrophoretic pattern of caseins and the free fatty acids profile of experimental and control cheeses were not significantly different. Fortification of reduced-fat Burrata with PUFA was obtained by using two commercial formulates available at a compatible price with the current economic values of the cheese. The two formulates derived from flaxseeds and Carthamus tinctorius oil and allowed enrichment in C18 :3 : n3 (α-linolenic acid, ALA), and 9cis,11trans- and 10trans,12cis- conjugated linoleic acid (CLA), respectively. Fortification was easy to perform under a technical point of view, but the negative sensory impact limited fortification at a maximum of 7·0 mg g-1 fat ALA and 6·8 g-1 fat CLA.

Keywords

Burrata cheesecaloric contentreduced-fat cheesepolyunsaturated fatty acids
Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 2 , May 2016 , pp. 236 - 241
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

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