PHYSICAL AND CHEMICAL CHARACTERIZATION OF MASCARPONE CHEESE WITH FISH GELATIN AS A FAT SUBSTITUTE
Mascarpone cheese is a type of cheese with high fat content and a mild flavor. These features make this cheese an ingredient commonly used in many and different food products. However, these products usually have high fat and sugar contents. This, coupled with the mascarpone fat content, makes them nutritionally unattractive. This study describes the effect of adding gelatin from marine wastes as a fat substitute in mascarpone cheese and its impact on rheological and textural properties of this cheese. Six different samples of mascarpone cheese were prepared, where two fish gelatins (yellowfin tuna and blue shark) were tested as partial fat replacers, at two different percentages: 15% and 25%; a commercial product was included for comparative purposes. The results showed, for both marine species, reduced fat content, when compared to the control. The samples with yellowfin tuna gelatin had similar rheological and textural properties, when compared with control and commercial product. However, the mascarpone cheese with blue shark gelatin had less softness. The color was not affected by the inclusion of gelatin. In general, the addition of 15% gelatin showed a strong similarity to the commercial product and the control sample, and the sample with 15% tuna gelatin showed the best results from both sensorial and nutritional points of view.
Mascarpone cheese from sheep's milk - a new option for the consumer
Mascarpone is a cheese originally from Italy (Capozzi et al., 2020; Carminati et al., 2001), but it is currently produced in other parts of the world, usually from bovine milk (Almeida et al., 2018; Buratto, 2010; Kapetanakou et al., 2017). It is an unripened fresh cheese, used for consumption shortly after its production (Capozzi et al., 2020; Carminati et al., 2001; European Comission, 2017) with a delicate, soft, dense, creamy and smooth appearence and color that varies from snow white to light yellow. Fat content is quite high varying from 44% to 47% and it may contain over 80% of fat in the dry extract (Buratto, 2010; Capozzi et al., 2020; Troiani, 2015). Unlike other cheeses, it is produced from milk cream and for this reason, it is soft with good spreadability and smells like milk cream, butter or yogurt (Capozzi et al., 2020; Troiani, 2015; European Comission, 2017). The sweet flavor is noticed, with a slight acidic taste and without sensory aspects such as salty and spicy flavors. In addition, it has high moisture and a melting sensation when tasted (Troiani, 2015). The production of mascarpone starts by obtaining a cream using centrifugation or keeping the milk at rest for 24 hours at 10-12 °C in order to favor a slight fermentation (Troiani, 2015). The cream goes through a direct acidification by citric, lactic, tartaric or acetic acid, with the possibility of adding milk, and heating to force coagulation (Buratto, 2010; Capozzi et al., 2020; Carminati et al., 2001; European Comission, 2017; Troiani, 2015). Subsequently, the draining takes place for about 20 hours, and after that the mass is homogenized and packaged (Troiani, 2015).
History of Amateurism in Men's Intercollegiate Athletics: The Continuance of a 19th-Century Anachronism in America
Claiming that American intercollegiate athletics are amateur at the end of the 20th century is an anachronism, for colleges in the 19th century took on professional characteristics. The upper-class British concept of amateurism did not work effectively in a more egalitarian and achievement-oriented American society. Hypocrisy resulted when colleges claimed amateurism while accepting such professional practices as hiring professional coaches, allowing athletes to play summer baseball for money, and paying athletes through grants-in-aid. Attempts to preserve amateurism, such as the Graham Plan in the 1930s and the Sanity Code in the 1940s and 1950s, yielded to the professional spirit. Thus, while Americans had generally rejected the upper-class British social hierarchy that fostered amateurism, they retained the name amateur, continuing the hypocrisy that had begun in the previous century.