201
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Møller KK, Rattray FP, Ardö Y. Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: Chemical, microbiological and rheological evaluation. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.05.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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202
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Ozturk M, Govindasamy-Lucey S, Jaeggi J, Houck K, Johnson M, Lucey J. Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese. J Dairy Sci 2013; 96:6792-6806. [DOI: 10.3168/jds.2012-6483] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2012] [Accepted: 08/06/2013] [Indexed: 11/19/2022]
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203
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Alves LS, Merheb-Dini C, Gomes E, da Silva R, Gigante ML. Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants. J Dairy Sci 2013; 96:7490-9. [PMID: 24210486 DOI: 10.3168/jds.2013-7119] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2013] [Accepted: 09/02/2013] [Indexed: 11/19/2022]
Abstract
The objective of this research was to compare the effect of 2 fungal proteases, one that is already commercially established as a milk-clotting agent and another produced at the laboratory scale, on Prato cheese composition, protein and fat recovery, yield, and sensory characteristics. Cheeses were produced according to the traditional protocol, using protease from the fungus Thermomucor indicae-seudaticae N31 and commercial coagulant from Rhizomucor spp. as clotting agents. A 2×6 factorial design with 3 replications was performed: 2 levels of coagulants and 6 levels of storage time. After 5, 12, 19, 33, 43, and 53d of refrigerated storage (12°C), cheeses were monitored for proteolysis, firmness, and casein degradation by capillary electrophoresis. Sensory acceptance was evaluated after 29d of manufacturing. The different coagulants did not statistically affect Prato cheese composition, protein and fat recovery, and yield. Both cheeses presented good sensory acceptance. Proteolysis increased and firmness decreased for both cheeses during the storage time, as expected for Prato cheese. Caseins were well separated by capillary electrophoresis and the results showed, with good resolution, that the cheeses exhibited similar protein hydrolysis profile. Both cheeses presented good sensory acceptance. The gathered data showed that the protease from T. indicae-seudaticae N31 presented similar action compared with the commercial enzyme, indicating its efficiency as clotting agent for Prato cheese manufacture.
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Affiliation(s)
- L S Alves
- Faculty of Food Engineering, University of Campinas - UNICAMP, PO Box 6121, CEP 13083-970, Campinas, SP, Brazil
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204
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Novel probiotic-fermented milk with angiotensin I-converting enzyme inhibitory peptides produced by Bifidobacterium bifidum MF 20/5. Int J Food Microbiol 2013; 167:131-7. [DOI: 10.1016/j.ijfoodmicro.2013.09.002] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Revised: 07/30/2013] [Accepted: 09/04/2013] [Indexed: 11/18/2022]
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205
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Proteolytic effect of Cynara cardunculus rennet for use in the elaboration of ‘Torta del Casar’ cheese. J DAIRY RES 2013; 80:429-38. [DOI: 10.1017/s0022029913000411] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The purpose of this work was to analyse the influence of rennet from different Cynara cardunculus plants, selected for its clotting and proteolytic activity on caseins, on the characteristics of manufactured ‘Torta del Casar’ cheeses. After classifying the cardoon according to proteolytic activity into five groups of greater or lesser activity, 16 batches of cheeses were made with rennet derived from different wild cardoon plants. We observed a major development of the proteolysis during ripening leading to the generation of non-protein nitrogen compounds. Especially noteworthy was the relationship of amino acid nitrogen (AN) generation with rennet clotting activity after 24 h of maceration, and the fact that the production of biogenic amines was not related to the proteolytic activity of the rennet. The activities of the rennet observed ‘in vitro’ were also developed ‘in vivo’ in the cheeses, with the different rennets used affecting the final sensory characteristics of cheeses. The rennet with high clotting activity after 24 h of maceration was positively correlated with the creaminess, viscosity, and acceptability of the cheese. However, the high proteolytic activity rennet negatively influenced the acidity, bitterness, and creaminess parameters. Therefore the most appropriate cardoons for making this cheese are those with higher clotting activities and moderate proteolytic activities especially on β-casein. The use of controlled and characterised cardoons in the manufacturing process of Torta del Casar is fundamental to obtaining the homogeneous product demanded by the Torta del Casar Registry of the Protected Designation of Origin.
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206
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Møller KK, Rattray FP, Bredie WLP, Høier E, Ardö Y. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. J Dairy Sci 2013; 96:1953-1971. [PMID: 23522101 DOI: 10.3168/jds.2012-5524] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2012] [Accepted: 11/26/2012] [Indexed: 11/19/2022]
Abstract
The present study investigated the effect of salt (NaCl) on the flavor and texture of Cheddar cheese with the particular aim to elucidate consequences of, and strategies for, reducing the salt concentration. Descriptive sensory analysis and physicochemical mapping of 9-mo-old Cheddar cheeses containing 0.9, 1.3, 1.7, and 2.3% salt and an equal level of moisture (37.6 ± 0.1%) were undertaken. Moisture regulation during manufacture resulted in slightly higher calcium retention (158 to 169 mmol/kg) with decreasing NaCl concentration. Lactose was depleted only at 0.9 and 1.3% salt, resulting in concomitantly higher levels of lactate. Lower levels of casein components and free amino acids were observed with decreasing NaCl concentration, whereas levels of pH 4.6-soluble peptides were higher. Key taste-active compounds, including small hydrophobic peptides, lactose, lactate, and free amino acids, covaried positively with bitter, sweet, sour, and umami flavor intensities, respectively. An additional direct effect of salt due to taste-taste enhancement and suppression was noted. Sensory flavor profiles spanned a principal component dimension of palatability projecting true flavor compensation of salt into the space between cheeses containing 1.7 and 2.3% salt. This space was characterized by salt, umami, sweet, and a range of sapid flavors, and was contrasted by bitter and other off-flavors. Rheological and sensory measurements of texture were highly correlated. Cheeses made with 2.3% salt had a longer and slightly softer texture than cheeses containing 0.9, 1.3, and 1.7% salt, which all shared similar textural properties. Moisture regulation contributed to restoring the textural properties upon a 50% reduction in salt, but other factors were also important. On the other hand, significant flavor deterioration occurred inevitably. We discuss the potential of engineering a favorable basic taste profile to restore full palatability of Cheddar with a 50% reduction in salt.
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Affiliation(s)
- K K Møller
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; Chr. Hansen A/S, DK-2970 Hørsholm, Denmark.
| | | | - W L P Bredie
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
| | - E Høier
- Chr. Hansen A/S, DK-2970 Hørsholm, Denmark
| | - Y Ardö
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
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207
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Sgarbi E, Lazzi C, Iacopino L, Bottesini C, Lambertini F, Sforza S, Gatti M. Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses. Food Microbiol 2013; 35:116-20. [DOI: 10.1016/j.fm.2013.02.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2012] [Revised: 02/15/2013] [Accepted: 02/26/2013] [Indexed: 11/26/2022]
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208
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Faion AM, Beal P, Ril FT, Cichoski AJ, Cansian RL, Valduga AT, de Oliveira D, Valduga E. Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese. Journal of Food Science and Technology 2013; 52:1516-24. [PMID: 25745220 DOI: 10.1007/s13197-013-1045-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/25/2013] [Accepted: 06/04/2013] [Indexed: 10/26/2022]
Abstract
The objective of this work is to evaluate the effects of the addition of dried extract from mate leaves and mesophilic cultures (Lactococcus lactis ssp. lactis and cremoris) on the chemical, microbiological and sensory characteristics of Prato cheese. The Prato cheese presented high moisture contents (49 to 53 %) and mean pH values of 5.15 for all tested formulations. The addition of mate leaves extract in the product did not influence the growth of the microbial cultures. During the maturation time, all formulations with the addition of adjunct cultures and mate leaves extract presented lower levels of lipid and protein oxidation compared to the control, proving the antioxidant effect of mate extract. The formulation of Prato cheese added of 0.1 wt.% of extract presented acceptability of about 80 % after 30 days of maturation. The sensory evaluation showed that only the formulation added by adjunct culture and 0.2 wt.% of mate extract presented lower values for the attributes global acceptance, texture and flavor, compared to the control. The formulations added of mate leaves extract presented residual bitter flavor after 45 days of storage.
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Affiliation(s)
- Andréia M Faion
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Patrícia Beal
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Franciele T Ril
- Departamento de Farmácia, URI - Campus de Erechim, Erechim, Brazil
| | - Alexandre J Cichoski
- Centro de Ciências Rurais, Departamento de Tecnologia e Ciência dos Alimentos, Universidade Federal de Santa Maria-UFSM, Santa Maria, RS 97105-000 Brazil
| | - Rogério L Cansian
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Alice T Valduga
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Débora de Oliveira
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
| | - Eunice Valduga
- Departamento de Engenharia de Alimentos, URI - Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS 99700-000 Brazil
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209
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Bottesini C, Paolella S, Lambertini F, Galaverna G, Tedeschi T, Dossena A, Marchelli R, Sforza S. Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese. Int J Food Sci Nutr 2013; 64:953-8. [DOI: 10.3109/09637486.2013.821696] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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210
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García-Tejedor A, Padilla B, Salom JB, Belloch C, Manzanares P. Dairy yeasts produce milk protein-derived antihypertensive hydrolysates. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.05.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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211
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Bunka F, Pachlová V, Nenutilová L. Texture Properties of Dutch-Type Cheese as a Function of Its Location and Ripening. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.575496] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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212
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Sánchez-Rivera L, Recio I, Ramos M, Gómez-Ruiz JÁ. Short communication: Peptide profiling in cheeses packed using different technologies. J Dairy Sci 2013; 96:3551-7. [DOI: 10.3168/jds.2012-6302] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2012] [Accepted: 02/04/2013] [Indexed: 11/19/2022]
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213
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214
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Delgado FJ, Delgado J, González-Crespo J, Cava R, Ramírez R. High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality. FOOD SCI TECHNOL INT 2013; 19:493-501. [PMID: 23729423 DOI: 10.1177/1082013212455349] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of high-pressure treatment (400 or 600 MPa for 7 min) on microbiology, proteolysis, texture and sensory parameters was investigated in a mature raw goat milk cheese. At day 60 of analysis, Mesophilic aerobic, Enterobacteriaceae, lactic acid bacteria and Listeria spp . were inactivated after high-pressure treatment at 400 or 600 MPa. At day 90, mesophilic aerobic, lactic acid bacteria and Micrococacceae counts were significantly lower in high-pressure-treated cheeses than in control ones. In general, nitrogen fractions were significantly modified after high-pressure treatment on day 60 at 600 MPa compared with control cheeses, but this effect was not found in cheeses after 30 days of storage (day 90). On the other hand, high-pressure treatment caused a significant increase of some texture parameters. However, sensory analysis showed that neither trained panellists nor consumers found significant differences between control and high-pressure-treated cheeses.
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Affiliation(s)
- Francisco José Delgado
- Research Group Tradinnoval, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
| | | | | | - Ramón Cava
- Research Group Tradinnoval, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
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215
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Bello BD, Zeppa G, Bianchi DM, Decastelli L, Traversa A, Gallina S, Coisson JD, Locatelli M, Travaglia F, Cocolin L. Effect of nisin-producing Lactococcus lactisstarter cultures on the inhibition of two pathogens in ripened cheeses. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Barbara Dal Bello
- DIVAPRA; Agricultural Microbiology and Food Technology sector; University of Turin; Grugliasco; Italy
| | - Giuseppe Zeppa
- DIVAPRA; Agricultural Microbiology and Food Technology sector; University of Turin; Grugliasco; Italy
| | - Daniela M Bianchi
- Ist. Zooprofilattico Sperimentale Piemonte Liguria e Valle d'Aosta; Turin; Italy
| | - Lucia Decastelli
- Ist. Zooprofilattico Sperimentale Piemonte Liguria e Valle d'Aosta; Turin; Italy
| | - Amaranta Traversa
- Ist. Zooprofilattico Sperimentale Piemonte Liguria e Valle d'Aosta; Turin; Italy
| | - Silvia Gallina
- Ist. Zooprofilattico Sperimentale Piemonte Liguria e Valle d'Aosta; Turin; Italy
| | - Jean Daniel Coisson
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Novara; Italy
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Novara; Italy
| | - Fabiano Travaglia
- Dipartimento di Scienze del Farmaco; Università degli Studi del Piemonte Orientale “A. Avogadro”; Novara; Italy
| | - luca Cocolin
- DIVAPRA; Agricultural Microbiology and Food Technology sector; University of Turin; Grugliasco; Italy
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216
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Application of UHPLC for the determination of free amino acids in different cheese varieties. Anal Bioanal Chem 2013; 405:8053-61. [PMID: 23615938 DOI: 10.1007/s00216-013-6974-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2013] [Revised: 03/28/2013] [Accepted: 04/04/2013] [Indexed: 01/28/2023]
Abstract
A rapid ultra-high performance liquid chromatography (UHPLC) protocol for the determination of amino acids as their respective 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) derivatives was successfully applied for assessing free amino acid levels in commercial cheese samples representing typical product groups (ripening protocols) in cheesemaking. Based on the Waters AccQ.Tag™ method as a high performance liquid chromatography (HPLC) amino acid solution designed for hydrolyzate analyses, method adaptation onto UHPLC was performed, and detection of AQC derivatives was changed from former fluorescence (λ(Ex) 250 nm/λ(Em) 395 nm) to UV (254 nm). Compared to the original HPLC method, UHPLC proved to be superior by facilitating excellent separations of 18 amino acids within 12 min only, thus demonstrating significantly shortened runtimes (>35 min for HPLC) while retaining the original separation chemistry and amino acid elution pattern. Free amino acid levels of the analyzed cheese samples showed a high extent of variability depending on the cheese type, with highest total amounts found for original Italian extra-hard cheeses (up to 9,000 mg/100 g) and lowest for surface mold- or bacterial smear-ripened soft cheeses (200-600 mg/100 g). Despite the intrinsic variability in both total and specific concentrations, the established UHPLC method enabled reliable and interference-free amino acid profiling throughout all cheese types, thus demonstrating a valuable tool to generate high quality data for the characterization of cheese ripening.
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217
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Vafabakhsh Z, Khosravi-Darani K, Khajeh K, Jahadi M, Komeili R, Mortazavian AM. Stability and catalytic kinetics of protease loaded liposomes. Biochem Eng J 2013. [DOI: 10.1016/j.bej.2012.11.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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218
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Rolet-Répécaud O, Berthier F, Beuvier E, Gavoye S, Notz E, Roustel S, Gagnaire V, Achilleos C. Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.08.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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219
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Sánchez-Macías D, Laubscher A, Castro N, Argüello A, Jiménez-Flores R. Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese. J Dairy Sci 2013; 96:1325-34. [PMID: 23438683 DOI: 10.3168/jds.2012-5473] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2012] [Accepted: 10/24/2012] [Indexed: 11/19/2022]
Abstract
The consumer trend for healthier food choices and preferences for low-fat products has increased the interest in low-fat cheese and nutraceutical dairy products. However, consumer preference is still for delicious food. Low- and reduced-fat cheeses are not completely accepted because of their unappealing properties compared with full-fat cheeses. The method reported here provides another option to the conventional cheese-making process to obtain lower fat cheese. Using CO(2) as a supercritical fluid offers an alternative to reduce fat in cheese after ripening, while maintaining the initial characteristics and flavor. The aim of this experiment was to evaluate the effect of pressure (10, 20, 30, and 40 × 10(6) Pa) of supercritical CO(2) on the amount of fat extracted, microbial population, polar lipid profile, and microstructure of 2 varieties of goat cheese: Majorero, a protected denomination of origin cheese from Spain, and goat Gouda-type cheese. The amount of fat was reduced 50 to 57% and 48 to 55% for Majorero and goat Gouda-type cheeses, respectively. Higher contents (on a fat basis) of sphingomyelin and phosphatidylcholine were found in Majorero cheese compared with control and goat Gouda-type cheeses. The microbial population was reduced after supercritical fluid extraction in both cheeses, and the lethality was higher as pressure increased in Majorero cheese, most noticeably on lactococcus and lactobacillus bacteria. The Gouda-type cheese did not contain any lactobacilli. Micrographs obtained from confocal laser scanning microscopy showed a more open matrix and whey pockets in the Majorero control cheese. This could explain the ease of extracting fat and reducing the microbial counts in this cheese after treatment with supercritical CO(2). Supercritical fluid extraction with CO(2) has great potential in the dairy industry and in commercial applications. The Majorero cheese obtained after the supercritical fluid extraction treatment was an excellent candidate as a low-fat goat cheese, lower in triglycerides and cholesterol but still with all the health benefits inherent in goat milk.
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Affiliation(s)
- D Sánchez-Macías
- Agricultural and Livestock Engineering Faculty, Universidad Estatal del Sur de Manabí, Jipijapa 130650, Manabí, Ecuador
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220
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Hayaloglu AA, Karabulut I. Primary and Secondary Proteolysis in Eleven Turkish Cheese Varieties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.604890] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Ihsan Karabulut
- a Department of Food Engineering , Inonu University , Malatya , Turkey
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221
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Møller KK, Rattray FP, Ardö Y. Camel and bovine chymosin hydrolysis of bovine α(S1)- and β-caseins studied by comparative peptide mapping. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:11421-11432. [PMID: 23110604 DOI: 10.1021/jf302890h] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
In many cheese varieties, the general proteolytic activity of the coagulant is of great importance to the development of flavor and texture during ripening. This study used capillary electrophoresis and LC-MS/MS to compare the in vitro proteolytic behavior of camel and bovine chymosin (CC/BC) on bovine α(S1)- and β-casein (CN) at pH 6.5 and 30 °C. β-CN hydrolysis was also studied at pH 5.2 and in the presence of 0, 2, and 5% (w/v) NaCl. A total of 25 α(S1)- and 80 β-CN peptides were identified, and initial rates of early peptide formation were determined. The modes of proteolytic action of CC and BC shared a high degree of similarity generally. However, except for a few peptide bonds, CC was markedly less active, the magnitude of which varied widely with cleavage site. Preferential α(S1)-CN (Phe23-Phe24) and β-CN (Leu192-Tyr193) hydrolysis by CC proceeded at an estimated 36 and 7% of the initial rate of BC, respectively. The latter rate difference was largely pH and NaCl independent. Several cleavage sites appeared to be unique to CC and especially BC action, but qualitative differences were often predetermined by quantitative effects. In particular, negligible CC affinity to α(S1)-CN₁₆₄/₁₆₅ and β-CN₁₈₉/₁₉₀ prevented further exposure of the N-terminal products. β-CN hydrolysis by either enzyme was always stimulated at the lower pH, yet either inhibited or stimulated by the presence of NaCl, depending mainly on the predominating type of molecular substrate interactions involved at the specific site of cleavage. The potential impact of this proteolytic behavior on cheese quality is discussed.
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Affiliation(s)
- Kirsten Kastberg Møller
- Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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222
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Sforza S, Cavatorta V, Lambertini F, Galaverna G, Dossena A, Marchelli R. Cheese peptidomics: a detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging. J Dairy Sci 2012; 95:3514-26. [PMID: 22720910 DOI: 10.3168/jds.2011-5046] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2011] [Accepted: 02/24/2012] [Indexed: 11/19/2022]
Abstract
In this work, we performed a detailed evaluation of the evolution of the oligopeptide fractions in samples of Parmigiano-Reggiano cheese from the curd up to 24 mo of aging. The samples were taken from wheels produced the same day, in the same factory, from the same milk, during the same caseification process, thus simplifying the natural variability of a whey-based starter fermentation. This unique and homogeneous sampling plan, never reported before in the literature, provided a detailed study of the peptides produced by enzymatic events during Parmigiano-Reggiano aging. Given the large dimensions of the 35-kg wheels of Parmigiano-Reggiano, samples were taken from both the internal and external parts of the cheese, to evidence eventual differences in the oligopeptide composition of the different parts. Fifty-seven peptides were considered, being among the most abundant during at least one of the periods of ripening considered, and their semiquantification indicated that the peptide fraction of Parmigiano-Reggiano cheese constantly evolves during the aging period. Five trends in its evolution were outlined, which could be clearly correlated to the enzymatic activities present in the cheese, making it possible to discriminate cheeses according to their aging time. Several known bioactive peptides were also found to be present in Parmigiano-Reggiano cheese samples, and for the first time, the age at which they are most abundant has been identified. Aged cheeses have been shown to be dominated by nonproteolytic aminoacyl derivatives, a new class of peptide-like molecules recently reported. Finally, the changing peptide pattern may be related to the changing enzymatic activities occurring inside the cheeses during the aging period, which, in turn, are also related to the microbiological composition.
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Affiliation(s)
- S Sforza
- Department of Organic and Industrial Chemistry, University of Parma, Viale delle Scienze 17a, University Campus, I-43124, Parma, Italy.
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223
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Sensory and protein profiles of Mexican Chihuahua cheese. Journal of Food Science and Technology 2012; 51:3432-8. [PMID: 26396342 DOI: 10.1007/s13197-012-0868-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/16/2012] [Accepted: 10/08/2012] [Indexed: 10/27/2022]
Abstract
Native microflora in raw milk cheeses, including the Mexican variety Queso Chihuahua, contribute to flavor development through degradation of milk proteins. The effects of proteolysis were studied in four different brands of Mexican Queso Chihuahua made from raw milk. All of the cheeses were analyzed for chemical and sensory characteristics. Sensory testing revealed that the fresh cheeses elicited flavors of young, basic cheeses, with slight bitter notes. Analysis by gel electrophoresis and reverse phase-high performance liquid chromatography (RP-HPLC) revealed that the Queseria Blumen (X) and Queseria Super Fino (Z) cheeses show little protein degradation over time while the Queseria America (W) and Queseria Lago Grande (Y) samples are degraded extensively when aged at 4 °C for 8 weeks. Analysis of the mixture of water-soluble cheese proteins by mass spectrometry revealed the presence of short, hydrophobic peptides in quantities correlating with bitterness. All cheese samples contained enterococcal strains known to produce enterocins. The W and Y cheese samples had the highest number of bacteria and exhibited greater protein degradation than that observed for the X and Z cheeses.
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224
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Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0080-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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225
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Delgado FJ, González-Crespo J, Cava R, Ramírez R. Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.03.025] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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226
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Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model. World J Microbiol Biotechnol 2012; 29:127-35. [DOI: 10.1007/s11274-012-1165-4] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2012] [Accepted: 08/29/2012] [Indexed: 11/25/2022]
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227
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Yasuda S, Kuwata H, Kawamoto K, Shirakawa J, Atobe S, Hoshi Y, Yamasaki M, Nishiyama K, Tachibana H, Yamada K, Kobayashi H, Igoshi K. Effect of highly lipolyzed goat cheese on HL-60 human leukemia cells: antiproliferative activity and induction of apoptotic DNA damage. J Dairy Sci 2012; 95:2248-60. [PMID: 22541454 DOI: 10.3168/jds.2011-4153] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2011] [Accepted: 01/07/2012] [Indexed: 11/19/2022]
Abstract
To establish cheese as a dairy product with health benefits, we embarked on examining the multifunctional role of cheeses, especially in the field of cancer prevention. The current study was designed to investigate whether different types of commercial goat cheeses may possess antiproliferative activity, using an HL-60 human promyelocytic leukemia cell line as a cancer cell model. Among 11 cheese extracts tested at 500μg/mL, 6 (Crottin de Chavignol, Pouligny Saint-Pierre, Chabichou du Poitou, Valencay, Kavli, and Sainte-Maure de Touraine) resulted in a significant decrease of cell viability, which is consistent with a decrease in viable cell number. Compared with the half-maximal inhibitory concentration (IC(50)) value of individual cheeses in cellular proliferation assays, the Pouligny Saint-Pierre extract showed strong inhibition. Incubation of cells in the presence of Pouligny Saint-Pierre extract resulted in induction of cellular morphological changes and apoptotic DNA fragmentation as well as expression of the active form of caspase-3 protein. Based on the quantification of the ratio of free fatty acids to triglycerides in different cheese samples, a significant correlation was detected between lipolytic ripeness and IC(50) values for antiproliferative capacity tested in HL-60 cells. Collectively, these results support a potential role of highly lipolyzed goat cheeses in the prevention of leukemic cell proliferation.
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Affiliation(s)
- S Yasuda
- Department of Bioscience, School of Agriculture, Tokai University, Kawayo, Minamiaso, Aso, Kumamoto, Japan.
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228
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Masotti F, Battelli G, De Noni I. The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life. J Dairy Sci 2012; 95:4760-4767. [DOI: 10.3168/jds.2011-5039] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2011] [Accepted: 04/27/2012] [Indexed: 11/19/2022]
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229
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Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0088-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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230
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Ramos ÓL, Pereira JO, Silva SI, Fernandes JC, Franco MI, Lopes-da-Silva JA, Pintado ME, Malcata FX. Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese. J Dairy Sci 2012; 95:6282-92. [PMID: 22939797 DOI: 10.3168/jds.2012-5478] [Citation(s) in RCA: 90] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Accepted: 06/28/2012] [Indexed: 11/19/2022]
Abstract
The objective of this work was to evaluate the effectiveness of antimicrobial edible coatings to wrap cheeses, throughout 60 d of storage, as an alternative to commercial nonedible coatings. Coatings were prepared using whey protein isolate, glycerol, guar gum, sunflower oil, and Tween 20 as a base matrix, together with several combinations of antimicrobial compounds-natamycin and lactic acid, natamycin and chitooligosaccharides (COS), and natamycin, lactic acid, and COS. Application of coating on cheese decreased water loss (~10%, wt/wt), hardness, and color change; however, salt and fat contents were not significantly affected. Moreover, the antimicrobial edible coatings did not permit growth of pathogenic or contaminant microorganisms, while allowing regular growth of lactic acid bacteria throughout storage. Commercial nonedible coatings inhibited only yeasts and molds. The antimicrobial edible coating containing natamycin and lactic acid was the best in sensory terms. Because these antimicrobial coatings are manufactured from food-grade materials, they can be consumed as an integral part of cheese, which represents a competitive advantage over nonedible coatings.
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Affiliation(s)
- Ó L Ramos
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal
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231
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Karimi R, Sohrabvandi S, Mortazavian AM. Review Article: Sensory Characteristics of Probiotic Cheese. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00194.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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232
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Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0086-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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233
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Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0076-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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234
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Purification, structural characterization, and technological properties of an aspartyl proteinase from submerged cultures of Mucor mucedo DSM 809. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.01.075] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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235
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Karimi R, Mortazavian A, Karami M. Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. J Dairy Sci 2012; 95:4209-22. [DOI: 10.3168/jds.2011-4872] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Accepted: 03/16/2012] [Indexed: 11/19/2022]
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236
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An innovative pre-ripening drying method to improve the quality of pasta filata cheeses. J DAIRY RES 2012; 79:397-404. [DOI: 10.1017/s0022029912000313] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
In order to optimise the pre-ripening of pasta filata cheeses, two traditional Italian cheeses, Caciocavallo and Scamorza, were dried for different times at 15 °C, 50% relative humidity and airflow rate of 1000 m3/h, by using a pre-ripening plant. During ripening, microbiological, chemical-physical and sensorial analyses were applied to the products in order to evaluate the impact of the innovative pre-ripening technique used on the cheese characteristics. The used plant led to commercial time saving and to the standardisation of the process, making it unaffected by the effects of temperature and humidity variations, common in small industries. The final products showed good chemical-physical and sensorial qualities and resulted in a higher microbiological safety, preserving their traditional characteristics.
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237
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Abellán A, Tejada L, Pérez-Garrido A, Salazar E, Martinez-Cachá A, Cayuela J. Effects of cheese size on composition and proteolysis in goat’s milk cheese. ACTA ALIMENTARIA 2012. [DOI: 10.1556/aalim.41.2012.2.5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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238
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Abellán A, Cayuela JM, Pino A, Martínez-Cachá A, Salazar E, Tejada L. Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1657-1664. [PMID: 22190174 DOI: 10.1002/jsfa.5528] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2011] [Revised: 10/26/2011] [Accepted: 10/27/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Enzymes present in the flowers of Cynara cardunculus (cyprosins) are used in the production of some traditional Spanish and Portuguese cheeses, replacing animal rennet. The aim of this work was to study the changes that take place in free amino acids during the ripening of a goat's milk cheese (Murcia al Vino) manufactured with plant coagulant (PC) or animal rennet (AR). RESULTS The total free amino acid (TFAA) concentration increased during ripening, with Ile, Val, Ala, Phe, Gaba, Arg and Lys representing more than 50% of the TFAA content at 60 days in both types of cheese. The TFAA concentration was significantly higher in cheeses made with PC (854 mg 100 g(-1) total solids (TS)) than those made with AR (735 mg 100 g(-1) TS). The concentration of most free amino acids, especially His, Ser, Gln, Thr, Ala, Met and Ile, was higher in the PC cheese. CONCLUSION Cheese made using PC as coagulant presented higher contents of free amino acid throughout the ripening period than cheese made using AR. Therefore we can conclude that the use of PC to produce Murcia al Vino goat's cheese would accelerate the ripening process as a result of increased cyprosin proteolytic activity.
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Affiliation(s)
- Adela Abellán
- Departamento Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio, 30107 Guadalupe, Murcia, Spain
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239
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Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening. Small Rumin Res 2012. [DOI: 10.1016/j.smallrumres.2012.01.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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240
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Garcia EF, de Oliveira MEG, Queiroga RDCRDE, Machado TAD, de Souza EL. Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria. Int J Food Sci Nutr 2012; 63:947-56. [DOI: 10.3109/09637486.2012.687367] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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241
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RP-HPLC peptide profiling of cheese extracts: A study of sources of variation, repeatability and reproducibility. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.10.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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242
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Gomes AA, Braga SP, Cruz AG, Cadena RS, Lollo PCB, Carvalho C, Amaya-Farfán J, Faria JAF, Bolini HMA. Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses. J Dairy Sci 2012; 94:4777-86. [PMID: 21943729 DOI: 10.3168/jds.2011-4175] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2011] [Accepted: 05/27/2011] [Indexed: 11/19/2022]
Abstract
The complex metabolism of probiotic bacteria requires several technological options to guarantee the functionally of probiotic dairy foods during the shelf life. This research aimed to evaluate the effect of the supplementation of increasing amounts of Lactobacillus acidophilus (0, 0.4, or 0.8 g/L of milk) on the physicochemical parameters and sensory acceptance of Minas fresh cheese. In addition, the sensory acceptance of probiotic cheeses was assessed using a consumer test and compared with commercial cheeses (conventional and probiotic). High counts (9.11 to 9.42 log cfu/g) of L. acidophilus were observed throughout the shelf life, which contributed to the maintenance of its probiotic status and resulted in lower pH values and greater production of organic acids. The probiotic cheeses presented lower scores for appearance, aroma, and texture compared with conventional cheeses. Internal preference mapping explained almost 60% of the total variation of the data and showed a large number of consumers concentrated near the conventional cheeses, demonstrating greater preference for these samples. The findings indicated that some negative sensory effects could occur when high level of supplementation with L. acidophilus is used in probiotic cheese processing.
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Affiliation(s)
- A A Gomes
- Faculdade Tecnologia Termomecânica, Curso de Tecnologia de Alimentos, 09611-900 São Bernardo do Campo, São Paulo, Brazil
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243
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Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle. J DAIRY RES 2012; 79:176-84. [DOI: 10.1017/s0022029912000027] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Milk for cheese production in Ireland is predominantly produced by pasture-fed spring-calving herds. Consequently, there are marked seasonal changes in milk composition, which arise from the interactive lactational, dietary and environmental factors. In this study, Cheddar cheese was manufactured on a laboratory scale from milk taken from a spring calving herd, over a 9-month lactation cycle between early April and early December. Plasmin activity of 6-months-old Cheddar cheese samples generally decreased over ripening time. One-dimensional urea-polyacrylamide gel electrophoresis (PAGE) of cheese samples taken after 6 months of ripening showed an extensive hydrolysis of caseins, with the fastest hydrolysis of αs1-caseins in cheeses made in August. A proteomic comparison between cheeses produced from milk taken in April, August and December showed a reduction in levels of β-casein and appearance of additional products, corresponding to low molecular weight hydrolysis products of the caseins. This study has demonstrated that a seasonal milk supply causes compositional differences in Cheddar cheese, and that proteomic tools are helpful in understanding the impact of those differences.
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244
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Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.105] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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245
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MANKAI MELIKA, BOULARES MOUNA, BEN MOUSSA OLFA, KAROUI ROMDHANE, HASSOUNA MNASSER. The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda-type cheese during ripening. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00822.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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246
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Faccia M, Picariello G, Trani A, Loizzo P, Gambacorta G, Lamacchia C, Di Luccia A. Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1668-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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247
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Spanneberg R, Salzwedel G, Glomb MA. Formation of early and advanced Maillard reaction products correlates to the ripening of cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:600-607. [PMID: 22224825 DOI: 10.1021/jf204079f] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The present study deals with the characterization of the ripening of cheese. A traditional German acid curd cheese was ripened under defined conditions at elevated temperature, and protein and amino acid modifications were investigated. Degree of proteolysis and analysis of early [Amadori compound furosine (6)] and advanced [N(ε)-carboxymethyllysine (4), N(ε)-carboxyethyllysine (5)] Maillard reaction products confirmed the maturation to proceed from the rind to the core of the cheese. Whereas 6 was decreased, 4 and 5 increased over time. Deeper insight into the Maillard reaction during the ripening of cheese was achieved by the determination of selected α-dicarbonyl compounds. Especially methylglyoxal (2) showed a characteristic behavior during storage of the acid curd cheese. Decrease of this reactive structure was directly correlated to the formation of 5. To extend the results of experimental ripening to commercial cheeses, different aged Gouda types were investigated. Maturation times of the samples ranged from 6 to 8 weeks (young) to more than 1 year (aged). Again, increase of 5 and decrease of 2 were able to describe the ripening of this rennet coagulated cheese. Therefore, both chemical parameters are potent markers to characterize the degree of maturation, independent of coagulation.
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Affiliation(s)
- Robert Spanneberg
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Halle/Saale, Germany
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248
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Characterization of the cysK2-ctl1-cysE2 gene cluster involved in sulfur metabolism in Lactobacillus casei. Int J Food Microbiol 2012; 152:211-9. [DOI: 10.1016/j.ijfoodmicro.2011.06.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2011] [Revised: 04/15/2011] [Accepted: 06/20/2011] [Indexed: 11/19/2022]
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249
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Gagnaire V, Carpino S, Pediliggieri C, Jardin J, Lortal S, Licitra G. Uncommonly thorough hydrolysis of peptides during ripening of Ragusano cheese revealed by tandem mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12443-12452. [PMID: 22017730 DOI: 10.1021/jf2027268] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Ragusano is a pasta filata cheese produced from raw milk in Sicily. The proteolysis was extensively analyzed after stretching (day 0), at 4 and 7 months of ripening through soluble nitrogen, urea-PAGE, and peptide identification by tandem mass spectrometry. After stretching, 123 peptides were identified: 72 arising from β-casein, 34 from α(s1)-casein, and 17 from α(s2)-casein. The main protein splitting corresponded to the action of plasmin, chymosin, cathepsin D, cell envelope proteinase, and peptidase activities of lactic acid bacteria. Unlike other types of cheeses, <10% residual β- and α(s)-caseins remained intact at 7 months, indicating original network organization based on large casein fragments. The number of identified soluble peptides also dramatically decreased after 4 and 7 months of ripening, to 47 and 25, respectively. Among them, bioactive peptides were found, that is, mineral carrier, antihypertensive, and immunomodulating peptides and phosphopeptides.
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Affiliation(s)
- Valérie Gagnaire
- UMR 1253, INRA, Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, F-35042 Rennes, France.
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250
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Bordoni A, Picone G, Babini E, Vignali M, Danesi F, Valli V, Di Nunzio M, Laghi L, Capozzi F. NMR comparison of in vitro digestion of Parmigiano Reggiano cheese aged 15 and 30 months. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2011; 49 Suppl 1:S61-S70. [PMID: 22290711 DOI: 10.1002/mrc.2847] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The content of essential amino acids is an important aspect for determining the nutritional value of food proteins, but their digestibility is also a key property, deeply affected by food processing. The production of Parmigiano Reggiano cheese is closely related to the nutritional quality of the final product; in particular the high digestibility of its proteins is claimed to be proportional to cheese aging. Two different kinds of Parmigiano Reggiano, young (aged 15 months) and old (aged 30 months), were separately digested using an in vitro system that simulates digestive processes in the mouth, stomach and small intestine. Samples were collected at different stages of digestion and the process of protein hydrolysis was explored and compared by low-field (LF) and high-resolution (HR) NMR, together with other biochemical methods. HR-NMR allowed to simultaneously observe the quantity of free amino acids, peptides and proteins, also giving for these latter qualitative information about their dimension. LF-NMR, instead, gave the possibility to observe digestion with no treatments whatsoever, thus representing a technique suitable for on-line measurements. The results pointed out that cheeses with different aging times, although starting from distinct initial compositions, conclude digestion in a similar way, in terms of free amino acids and small organic compounds, but evolve with different kinetics of hydrolysis and peptide formation, discriminating the young from the old cheese.
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Affiliation(s)
- Alessandra Bordoni
- Department of Food Science, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy
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