251
|
Sánchez-Macías D, Morales-delaNuez A, Moreno-Indias I, Hernández-Castellano L, Mendoza-Grimón V, Castro N, Argüello A. Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents. J Dairy Sci 2011; 94:5786-93. [DOI: 10.3168/jds.2011-4423] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2011] [Accepted: 09/05/2011] [Indexed: 11/19/2022]
|
252
|
Proteolysis Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process. ACTA ACUST UNITED AC 2011. [DOI: 10.4028/www.scientific.net/amr.396-398.1293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract. Low- and full-fat cheeses were fermented by Lactobacillus acidophilus and adjunct cultures Streptococcus thermophilus. After ripening for 90d at 4°C, the protein had been proteolysed in different degrees. The results showed that protein content of low- and full-fat cheese were all decreased after 90 d ripened, which the low-fat cheese was 40.45% and full-fat cheese was 28.68%. The soluble nitrogen contents at pH 4.6 (pH 4.6 SN) were 4.97% and 3.88%, and 12% (w/v) trichloracetic acid soluble nitrogen (12% TCA-SN) were 5.17% and 3.74% in low- and full-fat cheese respectively. After ripening for 90d at 4°C it was found that a part of protein in cheese were degraded into amino acids determined by automatic amino acid analyzer, total amino acids contents in low- and full-fat cheese were 29.17 mg•100g-1 and 16.02 mg•100g-1, respectively.
Collapse
|
253
|
|
254
|
SHAHAB LAVASANI ALIREZA, EHSANI MOHAMMADREZA, MIRDAMADI SAEED, EBRAHIM ZADEH MOUSAVI MOHAMMADALI. Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan
during ripening. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00724.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
255
|
The spatial distribution of bacteria in Grana-cheese during ripening. Syst Appl Microbiol 2011; 35:54-63. [PMID: 21943677 DOI: 10.1016/j.syapm.2011.07.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2011] [Revised: 06/24/2011] [Accepted: 07/01/2011] [Indexed: 11/22/2022]
Abstract
The microbial composition and its spatial distribution of Grana Trentino, a hard Parmesan-like cheese, was determined, from vat milk to cheese. After cutting along the vertical axis of the cheese wheels, three layers were sampled diagonally across the cheese: under the cheese rind, an intermediate section and the cheese core. After two different ripening periods (9 and 18 months), the cheese samples were analysed using traditional culture dependent and culture independent methods. Milk samples were dominated by mesophilic and psychrophilic bacterial counts. Thermophilic bacteria (Lactobacillus helveticus) were found in high amounts in cooked whey and natural whey starter cultures. After 9 months of ripening, lactic acid bacteria (LAB) counts were higher than those after 18 months. Furthermore, the LAB numbers in the cheese core was lower than those under the rind or in the intermediate section. The main LAB species isolated from milk (Lactococcus lactis, Pediococcus pentosaceus, Streptococcus uberis and Lactococcus garvieae) were not found in the corresponding cheeses. Some differences were observed in the species composition among the three cheese sections. Microbiota under the rind and in the intermediate section was similar and dominated by Lactobacillus paracasei and Lactobacillus rhamnosus. The core, after 18 months of ripening, was characterized by a total absence of LAB. In each sample, all LAB were genotypically grouped and the different biotypes were subjected to several technological tests indicating that some non-starter LAB (NSLAB) displayed technological features that are favorable for the production of Grana Trentino cheese.
Collapse
|
256
|
Nega A, Moatsou G. Proteolysis and related enzymatic activities in ten Greek cheese varieties. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0043-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
257
|
Olson DW, Van Hekken DL, Tunick MH, Tomasula PM, Molina-Corral FJ, Gardea AA. Mexican Queso Chihuahua: functional properties of aging cheese. J Dairy Sci 2011; 94:4292-9. [PMID: 21854902 DOI: 10.3168/jds.2010-3884] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2010] [Accepted: 05/16/2011] [Indexed: 11/19/2022]
Abstract
Queso Chihuahua, a semi-hard cheese manufactured from raw milk (RM) in northern Mexico, is being replaced by pasteurized milk (PM) versions because of food safety concerns and the desire for longer shelf life. In this study, the functional traits of authentic Mexican Queso Chihuahua made from RM or PM were characterized to identify sources of variation and to determine if pasteurization of the cheese milk resulted in changes to the functional properties. Two brands of RM cheese and 2 brands of PM cheese obtained in 3 seasons of the year from 4 manufacturers in Chihuahua, Mexico, were analyzed after 0, 4, 8, 12, and 16 wk of storage at 4°C. A color measurement spectrophotometer was used to collect color data before and after heating at 232°C for 5 min or 130°C for 75 min. Meltability was measured using the Schreiber Melt Test on samples heated to 232°C for 5 min. Sliceability (the force required to cut through a sample) was measured using a texture analyzer fitted with a wire cutter attachment. Proteolysis was tracked using sodium dodecyl sulfate-PAGE. Compared with PM cheeses, RM cheeses showed less browning upon heating, melted more at 232°C, and initially required a greater cutting force. With aging, cheeses increased in meltability, decreased in whiteness when measured before heating, and required less cutting force to slice. Seasonal variations in the cheesemilk had minimal or no effect on the functional properties. The differences in the functional properties can be attributed, in part, to the mixed microflora present in the RM cheeses compared with the more homogeneous microflora added during the manufacture of PM cheeses. The degree of proteolysis and subsequent integrity of the cheese matrix contribute to melt, slice, and color properties of the RM and PM cheeses. Understanding the functional properties of the authentic RM cheeses will help researchers and cheesemakers develop pasteurized versions that maintain the traditional traits desired in the cheeses.
Collapse
Affiliation(s)
- D W Olson
- USDA Agricultural Research Service, Eastern Regional Research Center, Dairy and Functional Foods Research Unit, Wyndmoor, PA 19038, USA
| | | | | | | | | | | |
Collapse
|
258
|
Ayyash M, Shah N. Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl. J Dairy Sci 2011; 94:3769-77. [DOI: 10.3168/jds.2010-4104] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2010] [Accepted: 04/02/2011] [Indexed: 01/29/2023]
|
259
|
Effects of somatic cells on the protein profile of hard ovine cheese produced from different breeds. J DAIRY RES 2011; 78:279-86. [DOI: 10.1017/s0022029911000458] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Bulk tank ewe's milks with low (<500,000 ml−1), medium (1,000,000–1,500,000 ml−1) and high (>2,500,000 ml−1) somatic cell counts (SCC) from three breeds were used to manufacture hard ewes’-milk cheese. Physico-chemical analysis and capillary electrophoresis of fresh cheeses and cheeses that had been ripened for 1, 2, 3 and 6 months were carried out. The results showed that high SCC levels in milk affected the moisture content of only freshly made cheeses and the pH, fat content and fat acidity of ripened cheeses. Regarding proteolysis, the levels of all β-CNs in freshly made cheeses were significantly lower as the SCC values increased and the Castellana breed was the most affected by SCC levels because a significant decrease in all α-CNs was also observed as SCC levels rose. Analysis of the casein profile by principal component analysis (PCA) revealed that there were no clear differences according the SCC up to the third month. However in the third and sixth months cheeses with low levels of SC were closely grouped and characterised by the highest levels of intact caseins. Regarding the effect of breed, the results point to a more intense proteolytic activity in the Assaf breed, whose more matured cheeses showed the highest content of casein proteolytic fragments.
Collapse
|
260
|
Delgado FJ, González-Crespo J, Cava R, Ramírez R. Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1536-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
261
|
Rossano R, Larocca M, Riccio P. Digestive enzymes of the crustaceans Munida and their application in cheese manufacturing: a review. Mar Drugs 2011; 9:1220-1231. [PMID: 21822412 PMCID: PMC3148499 DOI: 10.3390/md9071220] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2011] [Revised: 06/27/2011] [Accepted: 06/29/2011] [Indexed: 11/30/2022] Open
Abstract
Crustaceans Munida (fam. Galatheideae, ord. Decapodi) were fished in the Southern Adriatic Sea and their proteolytic activities were characterized and tested for potential application in cheese manufacturing. Enzymes extracted from whole crustaceans, mainly serine proteases, showed high caseinolytic and moderate clotting activities. Analysis by 2D zymography of the digestive enzymes extracted from Munida hepatopancreas, showed the presence of several isotrypsin- and isochymotrypsin-like enzymes in the range of 20–34 kDa and 4.1–5.8 pI. Moreover, specific enzymatic assays showed the presence of aminopeptidases and carboxypeptidases A and B. Overall, optimum activity was achieved at pH 7.5 and 40–45 °C. Caseinolytic activity, determined both spectrophotometrically and by SDS gel electrophoresis, indicated higher activity on β-casein than on α-casein. Miniature cheddar-type cheeses and Pecorino-type cheeses were manufactured by adding starter, rennet and Munida extracts to milk. Reverse-phase HPLC and MALDI-ToF mass spectrometry showed a more complex pattern of proteolytic products in cheeses made using Munida instead of chymosin. Munida extracts were found to degrade the chymosin-derived β-casein fragment f193–209, one of the peptides associated with bitterness in cheese. In conclusion, Munida digestive enzymes represent a promising tool for development of new cheese products and shorten cheese ripening when used either alone or in addition to calf rennet.
Collapse
Affiliation(s)
- Rocco Rossano
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +39-0971-20-5559; Fax: +39-0971-20-5687
| | | | | |
Collapse
|
262
|
Gomes A, Cruz A, Cadena R, Celeghini R, Faria J, Bolini H, Pollonio M, Granato D. Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride. J Dairy Sci 2011; 94:2701-6. [DOI: 10.3168/jds.2010-3774] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2010] [Accepted: 02/12/2011] [Indexed: 11/19/2022]
|
263
|
Morales F, Morales JI, Hernández CH, Hernández-Sánchez H. Isolation and Partial Characterization of Halotolerant Lactic Acid Bacteria from Two Mexican Cheeses. Appl Biochem Biotechnol 2011; 164:889-905. [DOI: 10.1007/s12010-011-9182-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2010] [Accepted: 01/18/2011] [Indexed: 10/18/2022]
|
264
|
Abstract
The effect of freezing on the properties of a raw ewes’-milk semi-soft cheese (Serpa cheese) was studied using small amplitude oscillatory (SAOS) and texture measurements, colour and chemical parameters. The freezing was introduced at three different stages of the ripening process (28, 35 and 42 days), and the cheeses were maintained frozen for 12 months. Cheeses were submitted to a slow or fast freezing method, and to different storage temperatures: −10 and −20°C (three replicates for each set conditions). Chemical data showed that only the proteolysis indicators exhibited differences between frozen and non-frozen samples; frozen samples showed higher values of NPN than the non-frozen samples, indicating that the freezing process did not prevent the secondary proteolysis of cheese. Frozen samples showed a significantly (P<0·05) stronger structure than the non-frozen, as indicated by hardness. However, the differences between the frozen and non-frozen samples were not significantly for storage modulus (G′1Hz) and loss tangent (tan δ1Hz) (P>0·05). Freezing affected mainly colour parameters: frozen samples were more luminous, and more yellow-green. The results allowed us to conclude that the damages caused by freezing to cheese properties could be minimized if this type of storage is introduced at the end of ripening (42 d) using a freezing temperature of −20°C.
Collapse
|
265
|
Rodriguez-Aguilera R, Oliveira JC, Montanez JC, Mahajan PV. Effect of modified atmosphere packaging on quality factors and shelf-life of surface mould ripened cheese: Part I constant temperature. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.06.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
266
|
|
267
|
Purification and properties of a milk-clotting enzyme produced by Bacillus amyloliquefaciens D4. KOREAN J CHEM ENG 2010. [DOI: 10.1007/s11814-010-0347-8] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
268
|
Zhang N, Zhao XH. Study of Mucor spp. in semi-hard cheese ripening. Journal of Food Science and Technology 2010; 47:613-9. [PMID: 23572694 DOI: 10.1007/s13197-010-0108-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/18/2009] [Accepted: 09/26/2010] [Indexed: 11/27/2022]
Abstract
A strain of Mucor spp. isolated from a fermented soybean food in central China was smeared on the surface of semi-hard cheese to investigate its role in cheese ripening. Cheese ripening indices showed increase by 3-4 fold upon ripening of cheese for 90 days. Electrophoretic studies revealed that caseins in the cheese were degraded gradually during ripening forming several low molecular weight peptides, especially of 14.4 kDa. Texture profile analysis and microstructure study of the cheese showed that the proteolytic activity of Mucor led to desirable texture development in ripened cheese. The study indicates that the strain of Mucor used in the experiment has desirable proteolytic capability for use in cheese system.
Collapse
Affiliation(s)
- Na Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People's Republic of China
| | | |
Collapse
|
269
|
Ayyash MM, Shah NP. Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese. J Food Sci 2010; 76:C31-7. [DOI: 10.1111/j.1750-3841.2010.01901.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
270
|
ABD EL-SALAM MH, HIPPEN AR, ASSEM FAIZAM, EL-SHAFEI KAWTHER, TAWFIK NF, EL-AASSAR M. Preparation and properties of probiotic cheese high in conjugated linoleic acid content. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00642.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
271
|
Kim H, Hong J, Song C, Shin H, Kim K. Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste (Doenjang). J Food Sci 2010; 75:S375-83. [DOI: 10.1111/j.1750-3841.2010.01771.x] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
272
|
|
273
|
Hougaard A, Ardö Y, Ipsen R. Cheese made from instant infusion pasteurized milk: Rennet coagulation, cheese composition, texture and ripening. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.01.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
274
|
HERNÁNDEZ-MORALES CAROLINA, HERNÁNDEZ-MONTES ARTURO, AGUIRRE-MANDUJANO ELEAZAR, DE GANTE ABRAHAMVILLEGAS. Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00615.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
275
|
Subramanian A, Rodriguez-Saona L. Chemical and instrumental approaches to cheese analysis. ADVANCES IN FOOD AND NUTRITION RESEARCH 2010; 59:167-213. [PMID: 20610176 DOI: 10.1016/s1043-4526(10)59005-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Overcoming the complexity of cheese matrix to reliably analyze cheese composition, flavor, and ripening changes has been a challenge. Several sample isolation or fractionation methods, chemical and enzymatic assays, and instrumental methods have been developed over the decades. While some of the methods are well established standard methods, some still need to be researched and improved. This chapter reviews the chemical and instrumental methods available to determine cheese composition and monitor biochemical events (e.g., glycolysis, lipolysis, and proteolysis) during cheese ripening that lead to the formation of cheese flavor. Chemical and enzymatic methods available for analysis of cheese composition (fat, protein, lactose, salt, nitrogen content, moisture, etc.) are presented. Electrophoretic, chromatographic, and spectroscopic techniques are also reviewed in the light of their application to monitor cheese ripening and flavor compounds. Novel instrumental methods based on Fourier-transform infrared spectroscopy that are currently being researched and applied to cheese analysis are introduced.
Collapse
Affiliation(s)
- Anand Subramanian
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA
| | | |
Collapse
|
276
|
Pardo M, Bruno M, Sequeiros C, Trejo S, López L, Caffini N, Natalucci C. New plant endopeptidases with potential application in cheesemaking. ACTA ALIMENTARIA 2010. [DOI: 10.1556/aalim.39.2010.2.12] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
277
|
Azarnia S, Lee BH, St-Gelais D, Champagne CP, Kilcawley KN. Effect of Free or Encapsulated Recombinant Aminopeptidase ofLactobacillus rhamnosusS93 on Acceleration of Cheddar Cheese Ripening. FOOD BIOTECHNOL 2010. [DOI: 10.1080/08905431003784853] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
278
|
|
279
|
JACOB MANDY, JAROS DORIS, ROHM HARALD. The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory-, pilot- and commercial-scale productions. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00598.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
280
|
Merheb-Dini C, Gomes E, Boscolo M, da Silva R. Production and characterization of a milk-clotting protease in the crude enzymatic extract from the newly isolated Thermomucor indicae-seudaticae N31. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.075] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
281
|
ASTERI IOANNAARETI, KITTAKI NANCY, TSAKALIDOU EFFIE. The effect of wild lactic acid bacteria on the production of goat’s milk soft cheese. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00564.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
282
|
Yasuda S, Ohkura N, Suzuki K, Yamasaki M, Nishiyama K, Kobayashi H, Hoshi Y, Kadooka Y, Igoshi K. Effects of highly ripened cheeses on HL-60 human leukemia cells: Antiproliferative activity and induction of apoptotic DNA damage. J Dairy Sci 2010; 93:1393-400. [DOI: 10.3168/jds.2009-2696] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2009] [Accepted: 01/04/2010] [Indexed: 11/19/2022]
|
283
|
Meza BE, Verdini RA, Rubiolo AC. Viscoelastic behavior during the ripening of a commercial low-fat soft cheese. ACTA ACUST UNITED AC 2010. [DOI: 10.1051/dst/2010012] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
284
|
NESPOLO CASSIAR, CORREA ANAPF, RITTER ANAC, BRANDELLI ADRIANO. Comparison of Fascal cheese produced with natural, commercial or autochthonous cultures. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00579.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
285
|
Sihufe GA, Zorrilla SE, Rubiolo AC. The influence of ripening temperature and sampling site on the proteolysis in Reggianito Argentino cheese. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.08.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
286
|
Francisco-José D, Joaquín RP, José GC, Ramírez R, Isidro R. Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02157.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
287
|
Angiotensin-converting enzyme inhibitory activity of water-soluble extracts of Asiago d'allevo cheese. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.07.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
288
|
|
289
|
Daly DF, McSweeney PL, Sheehan JJ. Split defect and secondary fermentation in Swiss-type cheeses – A review. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009036] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
290
|
Preliminary screening of Bifidobacteria spp. and Pediococcus acidilactici in a Swiss cheese curd slurry model system: Impact on microbial viability and flavor characteristics. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.04.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
291
|
Sforza S, Cavatorta V, Galaverna G, Dossena A, Marchelli R. Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.04.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
292
|
Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.03.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
293
|
Bovolenta S, Corazzin M, Saccà E, Gasperi F, Biasioli F, Ventura W. Performance and cheese quality of Brown cows grazing on mountain pasture fed two different levels of supplementation. Livest Sci 2009. [DOI: 10.1016/j.livsci.2008.12.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
294
|
Hernández I, Barrón LJR, Virto M, Pérez-Elortondo FJ, Flanagan C, Rozas U, Nájera AI, Albisu M, Vicente MS, de Renobales M. Lipolysis, proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.02.026] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
295
|
TARAKCI ZEKAI, TEMIZ HASAN. A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00495.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
296
|
Theriot CM, Tove SR, Grunden AM. Biotechnological applications of recombinant microbial prolidases. ADVANCES IN APPLIED MICROBIOLOGY 2009; 68:99-132. [PMID: 19426854 DOI: 10.1016/s0065-2164(09)01203-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Prolidase is a metallopeptidase that is ubiquitous in nature and has been isolated from mammals, bacteria and archaea. Prolidase specifically hydrolyzes dipeptides with a prolyl residue in the carboxy terminus (NH(2)-X-/-Pro-COOH). Currently, the only solved structure of prolidase is from the hyperthermophilic archaeon Pyrococcus furiosus. This enzyme is of particular interest because it can be used in many biotechnological applications. Prolidase is able to degrade toxic organophosphorus (OP) compounds, namely, by cleaving the P-F and P-O bonds in the nerve agents, sarin and soman. Applications using prolidase to detoxify OP nerve agents include its incorporation into fire-fighting foams and as biosensors for OP compound detection. Prolidases are also employed in the cheese-ripening process to improve cheese taste and texture. In humans, prolidase deficiency (PD) is a rare autosomal recessive disorder that affects the connective tissue. Symptoms of PD include skin lesions, mental retardation and recurrent respiratory infections. Enzyme replacement therapies are currently being studied in an effort to optimize enzyme delivery and stability for this application. Previously, prolidase has been linked to collagen metabolism and more recently is being associated with melanoma. Increased prolidase activity in melanoma cell lines has lead investigators to create cancer prodrugs targeting this enzyme. Thus, there are many biotechnological applications using recombinant and native forms of prolidase and this review will describe the biochemical and structural properties of prolidases as well as discuss their most current applications.
Collapse
Affiliation(s)
- Casey M Theriot
- Department of Microbiology, North Carolina State University, Raleigh, North Carolina 27695-7615, USA
| | | | | |
Collapse
|
297
|
Ong L, Shah N. Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses. J Food Sci 2009; 74:S182-91. [DOI: 10.1111/j.1750-3841.2009.01164.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
298
|
The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow’s, ewe’s and goat’s) with different ripening times. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.050] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
299
|
Abstract
The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to quantify residual coagulant in 9 cheese varieties by measuring its activity on a synthetic heptapeptide (Pro-Thr-Glu-Phe-[NO2-Phe]-Arg-Leu) assayed using reversed-phase HPLC. The level of residual coagulant activity was highest in Camembert cheese, probably due to its low pH at whey drainage and the high moisture content of the cheese, followed in order by Feta=Port du Salut=Cheddar>Gouda>Emmental=Parmigiano Reggiano=low-moisture part-skim Mozzarella=Mozzarella di Bufala Campana. The high cooking temperature (50–54°C) used during the manufacture of Emmental and Parmigiano Reggiano cheeses and the cooking and stretching step in hot water during the manufacture of Mozzarella cheese may be the reasons for the lowest residual coagulant activity in these cheeses. The level of residual coagulant activity was higher in Feta cheese made from milk concentrated by ultrafiltration than in conventional Feta.
Collapse
|
300
|
Influence of somatic cell counts and breed on physico-chemical and sensory characteristics of hard ewes'-milk cheeses. J DAIRY RES 2009; 76:283-9. [PMID: 19445825 DOI: 10.1017/s0022029909004087] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The aim of the present work was to perform a physico-chemical, descriptive quantitative and consumer-preference analysis of hard ewes'-milk cheeses that had been matured for one year and to determine the correlations between the variables studied. The cheeses were elaborated with milk from three breeds of sheep (Castellana, Churra and Assaf) with different somatic cell counts (lower than 500,000 cells ml-1; between 1,000,000 and 1,500,000 cells ml-1, and more than 2,500,000 cells ml-1). The results show that the cheeses elaborated with milk with high SCC had lower values of dry extract and fat and high values of pH and fat acidity and were described as pungent, granulose and less creamy. Regarding the effect of breed, the cheeses made with milk from the Churra breed had lower values for fat and those made with Assaf breed milk were significantly more rancid. The study of correlations showed that creaminess was positively correlated with the dry extract and total fat content and negatively correlated with ash and fat acidity, indeed grainy texture and pungency had the opposite sign in their correlation with these latter variables. The yellow colour was positively correlated with ash and negatively with protein. Finally, the consumer preferences reveals that the less accepted cheeses showed the higher values for rancidness and pungency and they were less likely to accept the cheeses made with Assaf breed milk.
Collapse
|