Effect of polyphenolic ingredients on physical characteristics of cheese

Jaejoon Han, Michel Britten, Daniel St-Gelais, Claude P. Champagne, Patrick Fustier, Stéphane Salmieri, Monique Lacroix

Research output: Contribution to journalArticlepeer-review

68 Citations (Scopus)


A novel cheese product developed based on the incorporation of various polyphenolic compounds was evaluated for its texture characteristics. Single phenolic compounds including catechin, epigallocatechin gallate (EGCG), tannic acid, homovanillic acid, hesperetin and flavone, along with natural crude compounds such as grape extract, green tea extract and dehydrated cranberry powder, were added as functional ingredients during the cheese-making process. Cheese curds containing polyphenolic compounds at a concentration of 0.5. mg/mL showed a decrease of curd moisture content (CMC) while the gel strength (GS) was not affected. Structural differences were observed when crude polyphenolic compounds were added to the cheese, resulting in rough and granular structures. Physical properties of the cheese product were evaluated after adding bioactive phenolic compounds to the cheese curd. We fully expect to apply this approach to other dairy products in the future.

Original languageEnglish
Pages (from-to)494-497
Number of pages4
JournalFood Research International
Issue number1
Publication statusPublished - 2011 Jan
Externally publishedYes


  • Cheese
  • Curd moisture content
  • Gel strength
  • Nutraceutical compound
  • Polyphenols
  • Scanning electron microscopy

ASJC Scopus subject areas

  • Food Science


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