Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese
ABSTRACT This study evaluated the possibility of recycling ultra‐high temperature (UHT) milk close to the expiry date in the production of fresh cheese fortified with almond okara, a by‐product of almond‐based beverage production. The experimental design involved the addition of okara to skimmed and...
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Wiley
2025-07-01
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| Series: | Food Frontiers |
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| Online Access: | https://doi.org/10.1002/fft2.70045 |
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| author | Claudia Antonino Giuseppe Natrella Giusy Rita Caponio Lilia Zago Graziana Difonzo Michele Faccia |
| author_facet | Claudia Antonino Giuseppe Natrella Giusy Rita Caponio Lilia Zago Graziana Difonzo Michele Faccia |
| author_sort | Claudia Antonino |
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| description | ABSTRACT This study evaluated the possibility of recycling ultra‐high temperature (UHT) milk close to the expiry date in the production of fresh cheese fortified with almond okara, a by‐product of almond‐based beverage production. The experimental design involved the addition of okara to skimmed and semi‐skimmed milk at two different levels of concentration (25% and 50%), obtaining cheese prototypes coded as CS‐1/CS‐2 and CP‐1/CP‐2, respectively. The chemical characterization of okara showed a high fiber (13.47 g/100 g) and fat content (18.62 g/100 g), with 90% of lipids composed of polyunsaturated fatty acids (PUFAs). The physicochemical properties and safety of the cheese samples during 30 days of storage were evaluated. Fortification allowed the cheeses to reach the minimum levels for the nutritional claims “source of fiber” (3 g/100 g), “rich in fiber” (6 g/100 g), and “rich in unsaturated fatty acids” (40% of total fats). The addition of okara at 50% level made the cheeses more consistent, with pleasant almond flavor but increased lipid oxidation, even though the oxidative test gave values that did not exceed the limits threshold of toxicological concern (30 µg/kg body weight/day). In addition, the samples obtained with skimmed milk (CS, CS‐1, and CS‐2) were found to be more consistent and with higher yellow index values than the corresponding formulations obtained with semi‐skimmed milk. During storage, all samples showed a reduction in consistency and hardness and an increase in astringent and vegetal flavor, especially for samples containing 50% okara. At the end of the storage period, all cheeses were microbiologically safe. |
| format | Article |
| id | doaj-art-babe2a8ce3fd4fc58599c04026f04da9 |
| institution | DOAJ |
| issn | 2643-8429 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Wiley |
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| series | Food Frontiers |
| spelling | doaj-art-babe2a8ce3fd4fc58599c04026f04da92025-08-20T02:40:29ZengWileyFood Frontiers2643-84292025-07-01642052206410.1002/fft2.70045Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh CheeseClaudia Antonino0Giuseppe Natrella1Giusy Rita Caponio2Lilia Zago3Graziana Difonzo4Michele Faccia5Department of Soil, Plant and Food Sciences University of Bari Aldo Moro Bari ItalyDepartment of Soil, Plant and Food Sciences University of Bari Aldo Moro Bari ItalyDepartment of Bioscience, Biotechnology and Environment University of Bari Aldo Moro Bari ItalyDepartment of Basic and Experimental Nutrition, Nutrition Institute Rio de Janeiro State University Rio de Janeiro BrazilDepartment of Soil, Plant and Food Sciences University of Bari Aldo Moro Bari ItalyDepartment of Soil, Plant and Food Sciences University of Bari Aldo Moro Bari ItalyABSTRACT This study evaluated the possibility of recycling ultra‐high temperature (UHT) milk close to the expiry date in the production of fresh cheese fortified with almond okara, a by‐product of almond‐based beverage production. The experimental design involved the addition of okara to skimmed and semi‐skimmed milk at two different levels of concentration (25% and 50%), obtaining cheese prototypes coded as CS‐1/CS‐2 and CP‐1/CP‐2, respectively. The chemical characterization of okara showed a high fiber (13.47 g/100 g) and fat content (18.62 g/100 g), with 90% of lipids composed of polyunsaturated fatty acids (PUFAs). The physicochemical properties and safety of the cheese samples during 30 days of storage were evaluated. Fortification allowed the cheeses to reach the minimum levels for the nutritional claims “source of fiber” (3 g/100 g), “rich in fiber” (6 g/100 g), and “rich in unsaturated fatty acids” (40% of total fats). The addition of okara at 50% level made the cheeses more consistent, with pleasant almond flavor but increased lipid oxidation, even though the oxidative test gave values that did not exceed the limits threshold of toxicological concern (30 µg/kg body weight/day). In addition, the samples obtained with skimmed milk (CS, CS‐1, and CS‐2) were found to be more consistent and with higher yellow index values than the corresponding formulations obtained with semi‐skimmed milk. During storage, all samples showed a reduction in consistency and hardness and an increase in astringent and vegetal flavor, especially for samples containing 50% okara. At the end of the storage period, all cheeses were microbiologically safe.https://doi.org/10.1002/fft2.70045almond okaraexpired milkfresh cheeseultra‐high temperature (UHT) milk |
| spellingShingle | Claudia Antonino Giuseppe Natrella Giusy Rita Caponio Lilia Zago Graziana Difonzo Michele Faccia Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese Food Frontiers almond okara expired milk fresh cheese ultra‐high temperature (UHT) milk |
| title | Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese |
| title_full | Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese |
| title_fullStr | Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese |
| title_full_unstemmed | Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese |
| title_short | Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese |
| title_sort | reuse of uht milk close to expiring and almond okara in the production of fresh cheese |
| topic | almond okara expired milk fresh cheese ultra‐high temperature (UHT) milk |
| url | https://doi.org/10.1002/fft2.70045 |
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