Lighvan Cheese: Physicochemical and Organoleptic Properties

Lighvan Cheese: Physicochemical and Organoleptic Properties Physicochemical and organoleptic properties of Lighvan cheese fortified with Protulaca Oleracea seed oil Majid Keyvani, Marzieh Bolandi Abstract Cheese has high nutritional value in human health although is naturally poor in essential fatty acids. Essential fatty acids revealed crucial roles in nutritional diet and have been suggested as disease prevention agent. Protulaca Oleracea (purslane) has considerable amounts of omega 3, 6 and 9 fatty acids as well as magnesium, potassium and vitamin C. The aim of this study is production and characterization of Lighvan cheese fortified with Protulaca Oleracea seed oil. Results indicated that increasing of Protulaca Oleracea seed oil caused significant increased omega 3, 6 and 9 concentration in cheese (p0.05). Lighvan cheese containing 2.5% Protulaca Oleracea (purslane) seed oil showed the highest sensory attributes. Key words: Omega 3, 6 and 9 fatty acids, Lighvan cheese, Protulaca Oleracea seed oil, Fortification Introduction Cheese is the dairy product which has been considered as important food as a point of nutritional value. Cheese has been produced by traditional procedures since past years ago in Iran. Lighvan cheese, the semi-hard cheese, is the most popular traditional cheese made from raw sheep’s milk in East Azerbaijan Province of Iran. Lighavan cheese is characterized by high taste acceptability and considerable amounts of proteins especially casein which is beneficial for indigestion disease [1] but it is naturally poor in essential fatty acids. A large body of scientific reports suggests that high essential fatty acids dietary intake associated with health and reductions in cardiovascular diseases. Protucala Oleracea is an herb, known as purslane, which has considerable amount of poly unsaturated fatty acids. Purslane has been considered as rich sources of antioxidants, Vitamin A,B,C and E, beta carotene and essential amino acids as well as minerals such as potassium, calcium, magnesium and iron [5,8]. Fatty acid composition of purslane contains palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1 n9c), linoleic acid (C18:2 n6c) and ÃŽ ±-linoleic acid (C18:3 n3). ÃŽ ±-Linolenic acid is an ω3 fatty acid that is essential in the human diet as a precursor for the synthesis of longer chain fatty acids and the prostaglandin group of mammalian hormones. Oil seeds such as brassica, flax and soya are main sources of linoleic acid and particularly purslane seed contains considerable amounts of linoleic acids [10]. There are several reports in the literature corresponding to the health effects of omega 3 fatty acids on cholesterol reduction, arthritis treatment, mental depr ession therapy , burns healing and prevention of cancer cells growth[3]. Studies on omega 3 fortification of dairy products using fish oil have been found in the literature. However, the major problem with this kind of fortification is unacceptable sensory properties. The objectives of this study are i) to formulate of Lighvan cheese with purslane oil extract and ii) to study the effects of purslane fortification on characteristics of Lighvan cheese. Materials and Methods Materials Sheep milk was provided from Almalo village, Sahandabad county, East Azerbaijan province, Iran. Composition of sheep milk was 7.1% fat, 5.7% protein and 18.2% [M1]total solids. Renin was purchased from Mitoy company, Japan and salt was purchased from Pars Kaveh company, Iran. Purslane seeds provided from Mashhad traditional market and oil was extracted by cold press method. Cheese preparation About 24 kilograms of sheep milk were hygienically filtered at 30  °C and then divided into four portions in steel containers. Purslane seed oil was mixed with sheep milk at three ratio of 1:5, 2:5 and 3:5 using Blender (MJ-176NR, National, Japan). Then rennet was added to sheep milk in order to curd formation after one hour. The curds were pressed in textile filter in order to separate whey. The curds were then cut longitudinally and transversally and pressed again to remove residue whey. The curds were moulded and placed in 15% salt brine after 3 hours. Finally, the moulded curds salted and stored in 11% salt brine at 8 ±2  °C for 3 months for ripening. Physicochemical analysis Physicochemical properties of cheese samples evaluated according to the national standards of cheese including number 1753 for total solids determination, number 2852 for pH and acidity determination, number 760 for fat determination and number 1811 for protein determination[M2]. Fatty acid composition Fatty acid composition of purslane oil and fortified cheese analyzed using gas chromatography[M3]. YL Model6100 GC equipped with flame ionization detector was used. Characterization of capillary column (TR-CN100) was with 0.2 micrometer internal diameter, 0.25 micrometer thin coating and 30 meter length at 80 to 200 ° C temperature. The GC was operated with helium carrier gas with 99.99% purity. Sensory properties The sensory quality of cheese sample was evaluated by a 15 member panelist group who were skilled with quality attributes of food products. Panelists scored for sensory characteristics including color, odor, texture, internal and external appearance using a five point hedonic scale (1; very bad to 5; excellent). Statistical analysis The means of treatments were subjected to one-way analysis of variance (ANOVA) at 95% confidence level using SPSS 16 software. Sensory results were analyzed using nonparametric Fridman test at 0.05 significant levels. All analysis was performed at three replications. Results and Discussion Effects of purslane seed oil on physicochemical properties: The results of physicochemical analysis were shown in Table 1. The results indicated that the efficiency of cheese making increased as purslane oil concentration increased. The efficiency of cheese making depends on milk type, fat content, total solid (milk density), milk temperature (temperature of inoculation), the amount of rennet, rennet coagulation capacity, removed whey content, molding pressure and salting. Table 1: Cheese making efficiency[M4] Cheese + 3.5% PO Cheese + 2.5% PO Cheese + 1.5% PO1 Control Treatments 39.33% 37.33% 36.83% 34.83% Efficiency 1: purslane oil There is no significant difference (p>0.05) between pH and acidity of samples due to purslane oil addition however, the significant reduction in pH and acidity after aging process was observed (p Table 2: pH and acidity of cheese samples Values are recorded as mean  ± standard deviation Means followed by different superscripts in each column are significantly different (p The results of moisture, fat, salt and protein contents of cheese samples were shown in Table 3. The results revealed that the highest fat content related to cheese containing 3.5% purslane oil. The more purslane oil concentration caused significant more fat content (p0.05) [7]. Salt concentration in brine and consequent osmotic pressure caused penetration of salt into cheese and resulted in equilibrium which led to moisture loss during aging [2]. Results showed that moisture content of fortified cheese with purslane oil decreased before aging as purslane oil increased, however there is no significant difference between moisture content of cheese containing 1.5 and 2.5% purslane oil (p>0.05) . In fact, increasing of fat content resulted in more fat in dry matter and subsequent less moisture content which led to reduced lipolysis [7]. Previous studies revealed that moisture content didn’t substituted as much as reduced fat in low fat cheese [9]. Salt content of samples decreased as purslane oil increased which can explained by preventing role of purslane oil from penetration of salt into cheese structure. In fact, fat globules fasten capillary structure and extend penetration duration so cheese contained more fat content needs more time for salt diffusion into cheese [6]. Salt content of cheese increased during aging because of cheese curds storing in salt brine [2]. Protein content of cheese decreased significantly (p Table 3: Chemical properties of cheese samples Values are recorded as mean  ± standard deviation Means followed by different superscripts in each column are significantly different (p Gas chromatography The results of gas chromatography were shown in Table 4. The considerable amounts of omega fatty acids especially omega-3 fatty acids in purslane oil was observed and the omega-6 to omega-3 ration calculated as 1.5 which is an ideal ratio. Table 3: GC results of purslane oil[M5] The results indicated that purslane oil addition caused significant increase in omega 3, 6 and 9 (p Table 5: Omega fatty acids of cheese samples Values are recorded as mean  ± standard deviation Means followed by different superscripts in each column are significantly different (p Sensory properties Sensory assessment of cheese fortified with purslane oil is presented in Figure1. The panelists marked the lowest scores of flavor, aroma and appearance (color) for cheese containing 3.5% purslane oil and the cheese contained 3.5% purslane oil obtained the lowest total acceptability score. Porous structure is texture characteristic of Lighvan cheese. Different aroma is the other characteristic of Lighvan cheese which is related to sheep milk and microorganisms activity. It was expected that purslane oil covered the special aroma of Lighvan cheese because of distinct odor of purslane oil. The panelist distinguish particular aroma of purslane oil only at 3.5% concentration level. The individual flavor is another characteristic of Lighvan cheese which is correlated to sheep milk and bacteria activity. Purslane oil affected flavor of Lighvan cheese especially at 3.5% concentration level. The fortified cheese contained 3.5% purslane oil seemed darker than the other treatments. Figure 1: Sensory properties of cheese samples Conclusion This study exhibited the possibility of purslane oil as omega essential fatty acid source in traditional Lighvan cheese formulation without undesirable altering of physicochemical and organoleptic properties. Purslane seed oil could enrich omega-3, 6 and 9 fatty acids content of cheese considerably. Increasing of pursiline oil in formulation lead to increased omega fatty acid content although cheese contained 3.5% purslane oil didn’t obtain acceptable sensory characteristics and 2.5% purslane oil concentration showed better organoleptic properties. [M6] References Aminifar, M.Hamedi, M.Emamjomeh, Z.mehdinia,A. 2010. Microstructural , Compositional And Textural Properties During Ripening Of Lighvan Cheese, A Traditional Raw Sheep Cheese. Journal of Texture Studies 41 (2010) 579–593. Azcona, J.O.Garcia, P.T,Cossu, M.E.Iglesias, B.F.Picallo, A.Perez, C.Gallinger, C.I. Schang ,M.J.Cane,Z.E.t. 2008. Meat quality of Argentinean â€Å"Camperos† chicken enhanced in omega-3 and omega-9 fatty acids.Meat Science, 79 :437–443 Brunner, J.R.1981. Cow milk proteins: Twenty five years of progress.J. Dairy Sci.64:1038-1050 De Lorgwril, M., Salen, P., Laporte, F. and Delriris, j. (2001). Alpha-linolenic acid in prevention and treatment of coronary heart disease. European Heart Journal Supplement 3(4):26-32 Gà ¶sta Bylund, M.Sc.1995. Dairy processing handbook. Tetra Pak. 8,320 Ghotbi, M. Soleymanian zade, S. sheikh zeyneddin, M. 2010. Identification of L. pentosus, L. paraplantarum and L. plantarum in Lighvan cheese, Research Journal of Food Science and Technology of Iran 6 (2): 145-148 Kavas, G. Oysun,G. Kinik, O.Vysal, H. 2004. Effects of some fat replacer on chemical, physical and sensory attributes of low-fat white pickled cheese. Food Chemistry, 88:381-388 Rubatzky, E. V. and Yamagughi, M. (1997). World Vegetables:Principles, Production and Nutritive Values. Chaman Hall, 834 pp. Rudan, MA.Barbano, DM.Yun, JJ. Kindstedt, PS.1999. Effect of fat content reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella. J Dairy Sci, 82: 661-672 Salunkhe, D, K. and Kadam, S, S. (1998). Handbook of Vegetable Science and Technology. Marcel Deker, INC. 727 PP. [M1]include detail of the method of milk analysis [M2]Include appropriate international standard with a reference [M3]Include detail of analysis and reference [M4]How making efficiency was determined [M5]All the oil transfer to the oil Calculate it [M6]Conflict of interest should be included Cubism Artists: Pablo Picasso and George Braque Cubism Artists: Pablo Picasso and George Braque In Paris around 1907, Pablo Picasso and George Braque broke away from centuries of traditional western art. The single viewpoint had been exhausted, it was cast aside. A new analytical system was put in its place. They revitalized the way they worked by re engaging with expressive energetic art from lost cultures (especially African art). This was refreshing as religion and superficial extravagance were not part of this movement. Paul Gauguin, the French impressionist, probably had a lot do with this. His work was heavily influenced by the native culture of Tahiti and the Marquesas Islands. By viewing a subject from many angles it created this cubist effect. Almost like the image itself were living and moving. Pre 20th century, most paintings had always been still and flat, granted many were incredibly life like but they were lacking in energy. Influential French art critique Louis Vauxcelles attributed the terms Fauvism (1905) and Cubism (1908).He described cubism as a geometric simplification of natural shapes and images. Upon seeing one of Braques paintings he said, M.Braque scorns form and reduces everything, sites, figures and Roman houses in geometric diagrams, to cubes U. Apollonio, Materializing Space, in Braque, P. 4. Cubists wanted to create pictures that went beyond geometry or perspective. The idea of relativity the notion of movement on a flat surface was introduced. Artist fused both their observations and memories into the one image. But in order to do this the Cubists examined the way that we see. Artists were free from the use of perspective and accuracy. Tonal range and lighting was no longer heavily relied on but the representation of natural and fake textures made a lot of cubist art works appear tactile even though the surface of the canvas remained flat. Unlike the abstract artists of the same period, the aim was not to create an image without a distinct form, but to create a completely new way to represent images figuratively and realistically. In the beginning there were many very simple images of subject matter being used e.g. someone silting alone in an empty room with a window and the glimpse of an industrial landscape outside. But, as more boundaries were crossed and the classical styles of representation seemed but a distant memory away, mixed media started to take form in many of the cubists paintings. The importance of connecting reality to their paintings opened up a completely different way in which to connect with art. And as a result this heavily influenced many other artists and their styles, today this style has made a huge impact within the art world and advertising and we see this on a day to day basis. Cà ©zannes later works and tribal African art greatly influenced Braque and Picasso. A lot of tribal art appeared to be very stiff but they had such iconic faces. They were misleadingly flat to look at head on but if you looked at them from the side they were both curved and angular. During the far more analytical period of cubism we see a change in how shape is exposed. We begin to find shapes within shapes of all different sizes, textures and colours. Take Picassos Les Demoiselles dAvignon 1907 (MoMa) generally referred to as the first Cubist picture. This sarcastic representation of the female nude depicts a group of nudes in various poses. Some of the sharp disjointed angular faces look like tribal masks; this gives the nudes a feeling of masculinity rather than conventionally looking feminine. This reinvention of the nude is created without ordinary perspective but the picture does not look flat. On the contrary the angles, curves, lines and the sparing use of flesh tones thought the painting still allow you to see through all the shapes and into the picture itself. The several alternate angles on top of one another do confuse the eye somewhat. Picasso termed this as an indulgence of colour, using but a small range of colours, and only slight tonal shifts. Around 1912 people began to think that Braque and Picassos style was becoming predictable and all of their work was becoming too similar, so much so that more often than not, people couldnt tell their work apart from one another. They were becoming increasingly more abstract and the subject was lost to the eye. In an attempt to step back from the severe abstract paintings Picasso began to use more mixed media. He took images from the real world and pasted them in to his work. His painting Still Life with Chair Caning 1912 (Musà ©e Picasso, Paris) was the first example of this collage technique. A lot of Picassos paintings already embodied this effect of collage He used different types paint and medium instead of mixed media. Thus for himself and other artists the second phase of the Cubist style was born: Synthetic Cubism had begun and the analytical phase was over. The terms Analytic Cubism and Synthetic Cubism were popularized by Alfred H. Barr, Jr. (1902-1981) in his books on Cubism and Picasso. Alfred Barr was the first director of the Museum of Modern Art, New York. Synthetic Cubism embodied a lot of repetition and the overlaying and overlapping of shapes and colours creating a more geometrically simplified and flatter image. Synthetic cubism was very different from analytical, it was colourful and more direct, even though the work sometimes appeared more abstract. The geometric way of thinking had now been replaced by freehand, patterns, lines, textures, shading and colour, all used in a variety of different ways, were rather rhythmic as they danced around the canvas. Paper was used as an alternative to paint and real scores of music replaced hand drawn notation. Anything you could find from newspaper, advertisements and packaging to everyday products that we use were either directly pasted or painted onto canvas. This was considered the first form of Pop Art. Braque confesses when we did Cubism, we had no intention of Cubism, but to express what was in us. Even though Picasso and Braque are so alike what unites them is less important than what divides them. Who was to Blame for Wounded Knee? Who was to Blame for Wounded Knee? Who was to blame for Wounded Knee? On that terrible day, December 29, 1890, a little gun conflict sparked the saddest event in Indian history. The veterans of the 7th cavalry were blinded by excitement. Warriors, squaws, children, dogs or even friendly soldiers all went down alike before the flailing fire. An infant dropped onto the ground from its mother embrace as the gushing blood from her lung’s bullet wound splashed across its innocent face. Even after the commotion ended, the soldiers called out to survivors promising them safety. The moment a boy came out of his hideout, he was butchered by bullets from over ten men. 250 unarmed Indians were killed mercilessly. That day, there was no battle or honor, only a shameful massacre at the Wounded Knee. Those to blame for the massacre were The US government for their indifference as well as bias toward the cavalry’s action, the 7th cavalry for their cruelty and Colonel James W. Forsyth for his commands as well as placement of troops. To begin with, the US government and the 7th cavalry had no right to interfere with the Indian. There was a treaty protecting these Indians. Even though the government used the Ghost dance as a reason, the Ghost dance was less like a solid reason and more like an excuse to send troops into the reservation First, consider treaty of Fort Laramie. The Treaty of Fort Laramieor theSioux Treaty of 1868 was an agreement between the  United Statesand the  Miniconjou, Oglala, and  Brulà ©Ã‚  bands of  Lakota people signed on April 29, 1868 at  Fort Laramie  in the Wyoming Territory, guaranteeing the Lakota ownership of the  Black Hills, as well as hunting rights and further land in  South Dakota,  Montana, and  Wyoming. The  Powder River Countryor the reservation area as a whole was to be â€Å"closed to all whites†. Pine Ridge reservation was part of the treaty promised Indian land. The 7th cavalry intercepted  Spotted Elks band of  Miniconjou Lakota and Hunkpapa  Lakota near  Porcupine Butte  and forced them to move to Wounded Knee Creek. Both Porcupine Butte and Wounded knee creek were in Pine Ridge reservation. Hence, the 7th cavalry was violating the treaty statement that the land would be â€Å"closed to all whites† Consider the US government and the 7th Cavalry excuses that the Ghost dance could cause troubles and uprising. The Paiute prophet Wovoka simply used Ghost Dance as a dream in which the Indians could dwell in. They danced and experienced visions of loved ones returning, , of their ancestors and of the buffalo that once thrive but now no more in the plains, and of the disappearance of oppressive whites. The Ghost Shirts were believed by some to deflect the bullets of the whites, but most danced because they dreamt of renewal and an end to the reservation system. The Ghost Dance doubtlessly frightened many whites in the region, and created many rumors. However, there were no incidents of raiding outside the newly established reservation boundaries; The U.S. governments response by sending over half the entire U.S. Army to the reservations including the 7th cavalry was without doubt groundless and unjustified. Next, the 7th cavalry’s and Colonel James W. Forsyth’s intentions were clearly not peaceful. While there was conflict and tension during the event prelude to the massacre, the soldiers were well trained and prepared for necessary retaliation. However, evidence pointed out that they over-retaliated on purpose. The supporting evidences were that the 7th cavalry was scarred by Indian force before, the placement of Hotchkiss guns was for mass-murder and the battle was initiated in close range Consider the background of the 7th cavalry; in 1873 the 7th Cavalry moved its garrison post to  Fort Abraham Lincoln,  Dakota Territory. Lieutenant Colonel  George A. Custerwas killed at the  Battle of the Little Bighorn  on 25 June 1876 with 211 men of the 7th Cavalry. The Nebraska State Journal on December 10, 1890, under the headline The Redskins RetreatWar Cloud Grows Darker, claimed that the Seventh Cavalry was fairly itching for a fight. These are the same Indians who mercilessly shot down the gallant Custer and 300 of the Seventh Cavalry on that memorable day of June 25, 1876 and it is safe to say the Sioux will receive no quarter from this famous regiment should an opportunity occur to wreak out vengeance for the blood taken at the battle of the Little Big Horn. The 7th cavalry was obviously setting the scene for the battle. Troopers escorted the Lakota about five miles westward from the original open plain to harder to escape fromWounded Knee Creek where they made camp. Later that evening, Col.James W. Forsyth  and the rest of the  7th Cavalry  arrived, bringing the number of troopers at Wounded Knee to 500. In contrast, there were 350 Indians: 230 men and 120 women and children. The troopers surrounded Spotted Elks encampment and set up four rapid-fire Hotchkiss-designed  M1875 Mountain Guns. The guns were placed on higher spot in all directions to guarantee that no Indian would escape from Wounded Knee creek. After the battle initiated, it was fought at close range; fully half the Indian men were killed or wounded before they had a chance to get off any shots. Some of the Indians grabbed rifles they had been hiding and opened fire on the soldiers. With no cover, and with many of the Lakota unarmed, this phase of the fighting lasted a few minutes at most. While the Indian warriors and soldiers were shooting at close range, other soldiers used the Hotchkiss guns against Black Elk  (1863–1950); medicine man, Oglala Lakota: I did not know then how much was ended. When I look back now from this high hill of my old age, I can still see the butchered women and children lying heaped and scattered all along the crooked gulch as plain as when I saw them with eyes young. And I can see that something else died there in the bloody mud, and was buried in the blizzard. A peoples dream died there. It was a beautiful dreams the nations hope is broken and scattered. There is no center any longer, and the sacred tree is dead.[25] Finally, the US government and Forsyth openly supported the inhumane action of 7th cavalry. James w. Forsyth praised the massacre as a success. The US government awarded the men of 7th cavalry with Medal of Honor and the promotion of James W. Forsyth. The Indian war came to an end. The massacre was also praised by public. Perhaps, many white people at that time were also to be blame for the massacre. Colonel Forsyth was oblivious to any problem. His report, written on New Years Eve, expressed his admiration for the gallant conduct of my command in an engagement with a band of Indians in desperate condition, and crazed by religious fanaticism. The secretary of war evidently agreed with Forsyth, and Forsyth was reinstated, later rising to the rank of major general. U.S. approval of the action was further emphasized by awards of the Medal of Honor to three officers and fifteen enlisted men for their heroism at the Battle of Wounded Knee Creek. The American publics reaction to the battle at the time was generally favorable. Many non-Lakota living near the reservations interpreted the battle as the defeat of a murderous  cult; others confused  Ghost Dancers  with Native Americans in general. In an editorial response to the event, the young newspaper editor  L. Frank Baum, later the author of  The Wonderful Wizard of Oz, wrote in theAberdeen Saturday Pioneeron January 3, 1891: The Pioneer has before declared that our only safety depends upon the total extermination of the Indians. Having wronged them for centuries, we had better, in order to protect our civilization, follow it up by one more wrong and wipe these untamed and untamable creatures from the face of the earth. In this lies future safety for our settlers and the soldiers who are under incompetent commands. Otherwise, we may expect future years to be as full of trouble with the redskins as those have been in the past.[32] Soon after the event,  Dewey Beard, his brother  Joseph Horn Cloud  and others formed the  Wounded Knee Survivors Association, which came to include descendants. They sought compensation from the U.S. government for the many fatalities and injured. Today the association is independent and works to preserve and protect the historic site from exploitation, and to administer any memorial erected there. Papers of the association (1890–1973) and related materials are held by the University of South Dakota and are available for research.[33]  It was not until the 1990s that a memorial to the Lakota was included in the  National Historic Landmark. In conclusion, the â€Å"massacre† at Wounded Knee creek was to be blame on the US government, the 7th Cavalry and James W. Forsyth. The US government broke the treaty using the Ghost Dance as an excuse and awarded these murderers openly. James W. Forsyth and the 7th Cavalry also deliberately planned and executed the massacre. Draw correlation between Wounded knee and the holocaust + other holocaust. People will do everything in their power to destroy minority. US land of freedom and diversity also have stigma of mistreating and massacre of the minority, Indians until today. The Problem of tyranny of majority occur in all level Country global personal the conflict of majority is in us. Will we let the voice of others or majority kill the minority like the Elkwood we be bland and One dimensional enjoy the diversity and color of lives.