title: Effect of commercial grape extracts on the cheese-making properties of milk.
abstract: Grape extracts can be added to milk to produce cheese with a high concentration of polyphenols. Four commercial extracts from whole grape, grape seed, and grape skin (2 extracts) were characterized and added to milk at concentrations of 0, 0.1, 0.2, and 0.3% (wt/vol). The effect of grape extracts on the kinetics of milk clotting, milk gel texture, and syneresis were determined, and model cheeses were produced. Whole grape and grape seed extracts contained a similar concentration of polyphenolic compounds and about twice the amount found in grape skin extracts. Radical scavenging activity was directly proportional to the phenolic compounds content. When added to milk, grape extracts increased rennet-induced clotting time and decreased the clotting rate. Although differences were observed between the extracts, the concentration added to milk was the main factor influencing clotting properties. With increasing concentrations of grape extracts, milk gels showed increased brittleness and reduced firmness. In addition, syneresis of milk gels decreased with increasing concentrations of grape extracts, which resulted in cheeses with a higher moisture content. The presence of grape extracts in milk slightly increased protein recovery in cheese but had no effect on fat recovery. With whole grape or grape seed extracts added to milk at 0.1% (wt/vol), the recovery coefficient for polyphenols was about 0.63, and decreased with increasing extract concentration in milk. Better polyphenol recovery was observed for grape seed extracts (0.87), with no concentration effect. Commercial extracts from whole grape, grape seed, or grape skin can be added to milk in the 0.1 to 0.3% (wt/vol) concentration range to produce cheese with potential health benefits, without a negative effect on cheese yield.
authors.affiliation: Departamento de Agronomia, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná 87020-900, Brazil.
authors.forename: Denise
authors.initials: D
authors.lastname: Felix da Silva
authors.affiliation: Departamento de Agronomia, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná 87020-900, Brazil.
authors.forename: Paula T
authors.initials: PT
authors.lastname: Matumoto-Pintro
authors.affiliation: Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada G1V 0A6; Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec City, Quebec, Canada G1V 0A6.
authors.forename: Laurent
authors.initials: L
authors.lastname: Bazinet
authors.affiliation: Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec City, Quebec, Canada G1V 0A6.
authors.forename: Charles
authors.initials: C
authors.lastname: Couillard
authors.affiliation: Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec City, Quebec, Canada G1V 0A6; Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada J2S 8E3. Electronic address: michel.britten@agr.gc.ca.
authors.forename: Michel
authors.initials: M
authors.lastname: Britten
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis*; D012085:Chymosin / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D005782:Gels / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry; D027843:Vitis / Q000737:chemistry*
chemical_list: D005782:Gels; D008894:Milk Proteins; D010936:Plant Extracts; D059808:Polyphenols; C025350:rennet; D012085:Chymosin
keywords: cheese; grape extract; milk gel; polyphenol