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Cherries in Spreads and Cottage Cheese Sauce1
OUR
INDUSTRY
TODAY
Cherries in Spreads and Cottage Cheese Sauce1 T. I. HEDRICK, P. MARKAKIS, and S. WAGNITZ Department of Food Science, Michigan State University, East Lansing 48823 Abstract
Cherry-Dairy Spreads
Cherry products were used with dairy products to prepare a flavored dairy spread. Eighty-six per cent of the adult consumer panel members liked a cherrydairy spread prepared according to the formula: cultured, fortified cream with 45% fat, 42.7 lb; cherry concentrate with 0.5% earboxymethylcellulose, 25.0; sugar, 15.0 ; butter, 15.0 ; cherry isolate, 2.0 ; imitation sweet cherry, 0.3; and a small amount of red coloring. A similar spread was made by replacing the cultured cream with butter. A cherry sauce was developed for utilization as a topping on creamed Cottage cheese. Carboxymethylcellulose proved satisfactory for control of the viscosity. Ninety per cent of the panel members liked the combination of the cherry sauce on the creamed Cottage cheese. Introduction
Rapid changes in many industries have oriented customers in recent years to expect new and improved products at frequent intervals. Dairy industry and dairy foods are not an exception. Usually, to be successful, the new food products must fulfill the customer's various needs and desires. These may include greater convenience, longer keeping quality, added flavor appeal, and other sensory quality improvements. Special food demand for dietary purposes also is increasing. Among the many possibilities, the use of cherry products for flavoring dairy spreads and with Cottage cheese as a salad seemed to offer a good potential. The trend among dairy states is to promulgate laws that are more lenient towards the composition of dairy spreads. This paper will present procedures for the manufacture of cherry-flavored dairy spreads and related development information. The results on using cherry products as a special sauce for flavoring Cottage cheese also are presented. 1 Michigan Agricultural Journal Article no. 4852.
Experiment
Station
The preliminary trials involved several dairy products, including commercial Grade A butter, cream, cultured cream, cultured skimmilk, and common forms of additional milk solids-notfat. The sweet cream had approximately 50% fat. The cultured cream with a fat content of 45% was fortified with 10% milk solidsnot-fat and 0.1% gelatin. This cream product was pasteurized, homogenized, and cultured according to standard industry practice. The acidity was developed with an active lactic starter to a p H of approximately 4.4 before cooling to 1 C. Three cherry products, concentrate with the essence reincorporated, pur6e, and juice, were used in the trials. Each was a regular commercial product of the Montmorency variety, a tart cherry. The concentrate, pur6e, and juice had a soluble solids content of 62, 31, and 36% with a p i t of 3.4, 3.3, and 3.4, respectively. The pur6e was processed through a sieve with 0.06-ram mesh and packed with sugar at the ratio of 5:1 (pur6e to sugar) for storage. The panel consisted of three judges experienced in dairy or cherry products, who evaluated the product prepared from each formula for flavor, body and texture, and appearance. When a superior product was developed, several adult panels, totaling almost ],000 different people, made consumer acceptance evaluations based on a seven-point hedonic scale. During the preliminary trials numerous combinations and percentages of the dairy and cherry products were prepared in an effort to develop the optimum combination for a cherry-dairy spread. The results of these trials indicated a slight sensory preference for the cherry concentrate over the juice and pur6e. Two types of spread evolved depending upon the major source of the milk fat, butter, or cultured, fortified cream. I f the fat was predominantly butter, a firm spread resulted at 6 C. Cultured, fortified cream as the major source of fat caused the spread to have a softer body characteristic and, consequently, improved spreadability at the refrigerator temperature of 6 C.
2057
2058
JOURNAL
OF DAIRY
The formulae were prepared in small quantities. Those showing promise were prepared in larger amounts with pilot plant equipment. These larger volumes were sampled for keeping quality as well as consumer acceptance tests. Formula for the Type I cherry-dairy spread Item Butter, salted Tart cherry concentrate, 0.5% CMC Cultured skimmilk Sugar, granulated Isolate cherry flavora Vogue imitation sweet cherry flavora FDC number 3 red coloring
(%) 40.0 25.0 17.7 15.0 2.0 0.3 Desired color
a Foote & Jenks, Inc., Jackson, Michigan. One hundredth of one per cent coloring based on weight of spread seemed to impart a satisfactory color. The ingredients, particularly the butter, were tempered to approximately 20 C; each was placed in the Hobart bowl and mixed at low speed initially. The blending was completed at high speed, which caused a slight whipping effect. The spread was packaged in semi-rigid plastic containers and held in the refrigerator at 6 C. The milk fat content of the spread was approximately 32% and the p H 3.6. The texture was smooth and basically similar to butter, but with slightly better spreadability at cool temperatures. A formula for cherry-dairy spread Type I I that rated very well by the consumer panels was :
Item Cultured, fortified cream, 45% fat Tart cherry concentrate, 0.5 % CMC Sugar, granulated Butter, salted Isolate cherry flavora Vogue imitation sweet cherry flavor a FDC number 3 red coloring
(%) 42.7 25.0 15.0 15.0 2.0 0.3 To desired color
a Foote & Jenks, Inc., Jackson, Michigan. The 0.5% of high-viscosity sodium caxboxymethylcellulose (CMC) was incorporated into the concentrate, heated to 90 C, and homogJOURNAL OF DAII~Y SCIENCE ~OL. 52, NO. 12
SCIENCE
enized. The sugar was added before cooling to 20 C. Butter tempered to 20 C, along with two flavorings and coloring, was added to the cherry concentrate plus sugar az~d then mixed thoroughly. The cultured, fortified cream was added last and completely incorporated with vigorous mixing. Care was taken to prevent partial churning of the cream. The fat content was approximately 31% and the average p H was 3.75. Both types of spread were held for three months at 6 C. There were no noticeable body and texture changes, including serum separation. I f the spread was properly packaged and protected, very little color change was observed. The expert panel reported that the flavor did not deteriorate significantly during three months. Five panels consisting of 346 adult customers evaluated Type I I spread and 513 additional customers rated Type I spread. The results were :
Like very much Like moderately well Like slightly Neither like nor dislike Dislike slightly Dislike moderately Dislike very much
Type I Spread
Type II Spread
(%)
(%)
34 29 17 5 7 4 4
35 36 15 5 4 4 1
Ninety-six per cent of the panel members indicated they ate cherries or cherry products. Slightly more than 75% reported that they would buy a cherry-dairy spread if it was available on the retail market. Stabilized cherry juice may be substituted for the concentrate in the Type I I formula for a satisfactory flavor by using 35% and decreasing the cultured cream to 36.7% of the formula. The fat of the cultured cream was 55%. Replacement of the juice with an equal amount of cherry pur~e resulted in a pleasing flavored spread. The juice or pur~e required 2% CMC based on juice or pur~e weight for stabilization to inhibit serum separation in the spread during storage o£ several weeks or more. Cherry Sauce for Flavoring Cottage Cheese
The successful flavoring of, Cottage cheese with natural cherry products would add to the
OUR I N D U S T R Y TODAY
variety of prepared salads for the home and institutional consumption. However, the addition of cherry products in the form of concentxate, pur6e, or juice to Cottage cheese presents color and flavor stability problems. Special treatment is necessary to prevent the cherries from acquiring an off color or the partial diffusion of the red coloring of the artificially colored cherries into the Cottage cheese curd. Maraschino cherries do not present a color problem in Cottage cheese, but do not impart a natural cherry flavor. When tart cherry concentrate, pur6e, or juice is used along with diced cherries, the cherry flavor in the Cottage cheese salad decreases during the common holding period. A definite decrease is noticeable in seven days. Consideration was given to a cherry sauce that could be served on the creamed Cottage cheese when intended as a salad. Flavor, appearance, and body and texture of the sauce when applied to the Cottage cheese were deemed important, as well as the keeping quality. Numerous trials were performed to develop a cherry sauce with optimum qualities from concentrate, pur6e, and juice. The recommended formula for each cherry product is: Concentrate Pur~e Tart cherry product Sugar, granulated Cherry isolate, reinforced Carboxymethylcellulose F r u i t topping acid Water F D C number 3 red coloring
Juice
(%)
(%)
(%)
34.0
59.0
76.0
30.0
20.0
20.0
2.0
2.0
2.0
1.0
1.0
1.0
1.0 32.0 As desired
1.0 17.0 As desired
1.0 ...... As desired
Carboxymethylcellulose of high viscosity was added to the water or cherry product, or both, and heated with agitation until thoroughly dispersed. The sugar was dissolved in the mixture. The combination was held at 82 C for five minutes and homogenized at 1,135 k g / em u. A f t e r cooling to 28 C, the cherry isolate reinforced flavoring, acid and coloring were
2059
added, and the cooling continued to 7 C. The sauce was packaged in glass jars. Pieces of quartered cherries that have been color-stabilized may be incorporated into the sauce, but customer preference should be sufficient to justify the addition of chopped cherries. Color stabilization procedure consisted of heating the pieces of cherries to 77C in a 0.075% aqueous solution of F D C number 3 red coloring and holding until the red coloring had completely penetrated the cherries. This required about 1.5 hr. The cherry pieces were rinsed with cool water to remove excess coloring solution. The red color was set by holding the cherry pieces in 0.72% solution of citric acid at 71 C for 60 rain. The viscosity of the cherry sauce was controlled by the percentage of CMC used in the formula. The preferred sauce, when placed upon the Cottage cheese, slowly seeped downward through the enrd. I f the sauce is too thin, it quickly drains to the bottom and i f too viscous, it will remain entirely on top of the curd. Gelatin, cornstarch, and citrus pectin (Grade 150, r a p i d set) were less satisfactory than CMC for attaining and maintaining the correct viscosity. Two consumer panels totaling 110 people, selected as being representative of the Detroit adult population, participated in the acceptance evaluation. Ninety p e r cent of the panel members "liked" or "liked very much" the salad combination of cherry sauce on creamed Cottage cheese. A few stated that they disliked Cottage cheese, but liked it with the cherry flavor due to the sauce. Keeping-quality tests indicate that the cherry sauce will maintain satisfactory quality for a minimum of four months at 7 C. Of course, it must be processed and packaged under sanitary conditions. Individual panel member suggestions of additional uses for the cherry sauce were: a sauce for other salads such as fruit salad, and a topping for ice creams, cakes, and pies. I n conclusion, a cherry-dairy spread and cherry sauce for creamed Cottage cheese affords the dairy industry new means of increasing the consumption of dairy products. Both are relatively easy to prepare and have very good consumer acceptance.
JOURNAL OF DAIRY SCIENCE VOL. 52, NO. 12
INDUSTRY
TODAY
Cherries in Spreads and Cottage Cheese Sauce1 T. I. HEDRICK, P. MARKAKIS, and S. WAGNITZ Department of Food Science, Michigan State University, East Lansing 48823 Abstract
Cherry-Dairy Spreads
Cherry products were used with dairy products to prepare a flavored dairy spread. Eighty-six per cent of the adult consumer panel members liked a cherrydairy spread prepared according to the formula: cultured, fortified cream with 45% fat, 42.7 lb; cherry concentrate with 0.5% earboxymethylcellulose, 25.0; sugar, 15.0 ; butter, 15.0 ; cherry isolate, 2.0 ; imitation sweet cherry, 0.3; and a small amount of red coloring. A similar spread was made by replacing the cultured cream with butter. A cherry sauce was developed for utilization as a topping on creamed Cottage cheese. Carboxymethylcellulose proved satisfactory for control of the viscosity. Ninety per cent of the panel members liked the combination of the cherry sauce on the creamed Cottage cheese. Introduction
Rapid changes in many industries have oriented customers in recent years to expect new and improved products at frequent intervals. Dairy industry and dairy foods are not an exception. Usually, to be successful, the new food products must fulfill the customer's various needs and desires. These may include greater convenience, longer keeping quality, added flavor appeal, and other sensory quality improvements. Special food demand for dietary purposes also is increasing. Among the many possibilities, the use of cherry products for flavoring dairy spreads and with Cottage cheese as a salad seemed to offer a good potential. The trend among dairy states is to promulgate laws that are more lenient towards the composition of dairy spreads. This paper will present procedures for the manufacture of cherry-flavored dairy spreads and related development information. The results on using cherry products as a special sauce for flavoring Cottage cheese also are presented. 1 Michigan Agricultural Journal Article no. 4852.
Experiment
Station
The preliminary trials involved several dairy products, including commercial Grade A butter, cream, cultured cream, cultured skimmilk, and common forms of additional milk solids-notfat. The sweet cream had approximately 50% fat. The cultured cream with a fat content of 45% was fortified with 10% milk solidsnot-fat and 0.1% gelatin. This cream product was pasteurized, homogenized, and cultured according to standard industry practice. The acidity was developed with an active lactic starter to a p H of approximately 4.4 before cooling to 1 C. Three cherry products, concentrate with the essence reincorporated, pur6e, and juice, were used in the trials. Each was a regular commercial product of the Montmorency variety, a tart cherry. The concentrate, pur6e, and juice had a soluble solids content of 62, 31, and 36% with a p i t of 3.4, 3.3, and 3.4, respectively. The pur6e was processed through a sieve with 0.06-ram mesh and packed with sugar at the ratio of 5:1 (pur6e to sugar) for storage. The panel consisted of three judges experienced in dairy or cherry products, who evaluated the product prepared from each formula for flavor, body and texture, and appearance. When a superior product was developed, several adult panels, totaling almost ],000 different people, made consumer acceptance evaluations based on a seven-point hedonic scale. During the preliminary trials numerous combinations and percentages of the dairy and cherry products were prepared in an effort to develop the optimum combination for a cherry-dairy spread. The results of these trials indicated a slight sensory preference for the cherry concentrate over the juice and pur6e. Two types of spread evolved depending upon the major source of the milk fat, butter, or cultured, fortified cream. I f the fat was predominantly butter, a firm spread resulted at 6 C. Cultured, fortified cream as the major source of fat caused the spread to have a softer body characteristic and, consequently, improved spreadability at the refrigerator temperature of 6 C.
2057
2058
JOURNAL
OF DAIRY
The formulae were prepared in small quantities. Those showing promise were prepared in larger amounts with pilot plant equipment. These larger volumes were sampled for keeping quality as well as consumer acceptance tests. Formula for the Type I cherry-dairy spread Item Butter, salted Tart cherry concentrate, 0.5% CMC Cultured skimmilk Sugar, granulated Isolate cherry flavora Vogue imitation sweet cherry flavora FDC number 3 red coloring
(%) 40.0 25.0 17.7 15.0 2.0 0.3 Desired color
a Foote & Jenks, Inc., Jackson, Michigan. One hundredth of one per cent coloring based on weight of spread seemed to impart a satisfactory color. The ingredients, particularly the butter, were tempered to approximately 20 C; each was placed in the Hobart bowl and mixed at low speed initially. The blending was completed at high speed, which caused a slight whipping effect. The spread was packaged in semi-rigid plastic containers and held in the refrigerator at 6 C. The milk fat content of the spread was approximately 32% and the p H 3.6. The texture was smooth and basically similar to butter, but with slightly better spreadability at cool temperatures. A formula for cherry-dairy spread Type I I that rated very well by the consumer panels was :
Item Cultured, fortified cream, 45% fat Tart cherry concentrate, 0.5 % CMC Sugar, granulated Butter, salted Isolate cherry flavora Vogue imitation sweet cherry flavor a FDC number 3 red coloring
(%) 42.7 25.0 15.0 15.0 2.0 0.3 To desired color
a Foote & Jenks, Inc., Jackson, Michigan. The 0.5% of high-viscosity sodium caxboxymethylcellulose (CMC) was incorporated into the concentrate, heated to 90 C, and homogJOURNAL OF DAII~Y SCIENCE ~OL. 52, NO. 12
SCIENCE
enized. The sugar was added before cooling to 20 C. Butter tempered to 20 C, along with two flavorings and coloring, was added to the cherry concentrate plus sugar az~d then mixed thoroughly. The cultured, fortified cream was added last and completely incorporated with vigorous mixing. Care was taken to prevent partial churning of the cream. The fat content was approximately 31% and the average p H was 3.75. Both types of spread were held for three months at 6 C. There were no noticeable body and texture changes, including serum separation. I f the spread was properly packaged and protected, very little color change was observed. The expert panel reported that the flavor did not deteriorate significantly during three months. Five panels consisting of 346 adult customers evaluated Type I I spread and 513 additional customers rated Type I spread. The results were :
Like very much Like moderately well Like slightly Neither like nor dislike Dislike slightly Dislike moderately Dislike very much
Type I Spread
Type II Spread
(%)
(%)
34 29 17 5 7 4 4
35 36 15 5 4 4 1
Ninety-six per cent of the panel members indicated they ate cherries or cherry products. Slightly more than 75% reported that they would buy a cherry-dairy spread if it was available on the retail market. Stabilized cherry juice may be substituted for the concentrate in the Type I I formula for a satisfactory flavor by using 35% and decreasing the cultured cream to 36.7% of the formula. The fat of the cultured cream was 55%. Replacement of the juice with an equal amount of cherry pur~e resulted in a pleasing flavored spread. The juice or pur~e required 2% CMC based on juice or pur~e weight for stabilization to inhibit serum separation in the spread during storage o£ several weeks or more. Cherry Sauce for Flavoring Cottage Cheese
The successful flavoring of, Cottage cheese with natural cherry products would add to the
OUR I N D U S T R Y TODAY
variety of prepared salads for the home and institutional consumption. However, the addition of cherry products in the form of concentxate, pur6e, or juice to Cottage cheese presents color and flavor stability problems. Special treatment is necessary to prevent the cherries from acquiring an off color or the partial diffusion of the red coloring of the artificially colored cherries into the Cottage cheese curd. Maraschino cherries do not present a color problem in Cottage cheese, but do not impart a natural cherry flavor. When tart cherry concentrate, pur6e, or juice is used along with diced cherries, the cherry flavor in the Cottage cheese salad decreases during the common holding period. A definite decrease is noticeable in seven days. Consideration was given to a cherry sauce that could be served on the creamed Cottage cheese when intended as a salad. Flavor, appearance, and body and texture of the sauce when applied to the Cottage cheese were deemed important, as well as the keeping quality. Numerous trials were performed to develop a cherry sauce with optimum qualities from concentrate, pur6e, and juice. The recommended formula for each cherry product is: Concentrate Pur~e Tart cherry product Sugar, granulated Cherry isolate, reinforced Carboxymethylcellulose F r u i t topping acid Water F D C number 3 red coloring
Juice
(%)
(%)
(%)
34.0
59.0
76.0
30.0
20.0
20.0
2.0
2.0
2.0
1.0
1.0
1.0
1.0 32.0 As desired
1.0 17.0 As desired
1.0 ...... As desired
Carboxymethylcellulose of high viscosity was added to the water or cherry product, or both, and heated with agitation until thoroughly dispersed. The sugar was dissolved in the mixture. The combination was held at 82 C for five minutes and homogenized at 1,135 k g / em u. A f t e r cooling to 28 C, the cherry isolate reinforced flavoring, acid and coloring were
2059
added, and the cooling continued to 7 C. The sauce was packaged in glass jars. Pieces of quartered cherries that have been color-stabilized may be incorporated into the sauce, but customer preference should be sufficient to justify the addition of chopped cherries. Color stabilization procedure consisted of heating the pieces of cherries to 77C in a 0.075% aqueous solution of F D C number 3 red coloring and holding until the red coloring had completely penetrated the cherries. This required about 1.5 hr. The cherry pieces were rinsed with cool water to remove excess coloring solution. The red color was set by holding the cherry pieces in 0.72% solution of citric acid at 71 C for 60 rain. The viscosity of the cherry sauce was controlled by the percentage of CMC used in the formula. The preferred sauce, when placed upon the Cottage cheese, slowly seeped downward through the enrd. I f the sauce is too thin, it quickly drains to the bottom and i f too viscous, it will remain entirely on top of the curd. Gelatin, cornstarch, and citrus pectin (Grade 150, r a p i d set) were less satisfactory than CMC for attaining and maintaining the correct viscosity. Two consumer panels totaling 110 people, selected as being representative of the Detroit adult population, participated in the acceptance evaluation. Ninety p e r cent of the panel members "liked" or "liked very much" the salad combination of cherry sauce on creamed Cottage cheese. A few stated that they disliked Cottage cheese, but liked it with the cherry flavor due to the sauce. Keeping-quality tests indicate that the cherry sauce will maintain satisfactory quality for a minimum of four months at 7 C. Of course, it must be processed and packaged under sanitary conditions. Individual panel member suggestions of additional uses for the cherry sauce were: a sauce for other salads such as fruit salad, and a topping for ice creams, cakes, and pies. I n conclusion, a cherry-dairy spread and cherry sauce for creamed Cottage cheese affords the dairy industry new means of increasing the consumption of dairy products. Both are relatively easy to prepare and have very good consumer acceptance.
JOURNAL OF DAIRY SCIENCE VOL. 52, NO. 12