301
|
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]
|
302
|
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
|
303
|
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
|
304
|
|
305
|
Souza CH, Saad SM. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.07.015] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
306
|
Martín Del Campo ST, Bonnaire N, Picque D, Corrieu G. Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2008041] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
307
|
Gaspardo B, Procida G, Volarič S, Sgorlon S, Stefanon B. Determination of volatile fractions in raw milk and ripened cheese by means of GC-MS.Results of a survey performed in the marginal area between Italy and Slovenia. ITALIAN JOURNAL OF ANIMAL SCIENCE 2009. [DOI: 10.4081/ijas.2009.377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
308
|
Kongo JM, Gomes AM, Malcata FX, McSweeney P. Microbiological, biochemical and compositional changes during ripening of São Jorge – a raw milk cheese from the Azores (Portugal). Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.05.067] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
309
|
Moatsou G, Katsaros G, Bakopanos C, Kandarakis I, Taoukis P, Politis I. Effect of high-pressure treatment at various temperatures on activity of indigenous proteolytic enzymes and denaturation of whey proteins in ovine milk. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2008.06.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
310
|
Grattepanche F, Miescher-Schwenninger S, Meile L, Lacroix C. Recent developments in cheese cultures with protective and probiotic functionalities. ACTA ACUST UNITED AC 2008. [DOI: 10.1051/dst:2008013] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
311
|
Azarnia S, Lee BH, Robert N, Champagne CP. Microencapsulation of a recombinant aminopeptidase (PepN) fromLactobacillus rhamnosusS93 in chitosan-coated alginate beads. J Microencapsul 2008; 25:46-58. [DOI: 10.1080/02652040701776620] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
312
|
Hayaloglu A, Brechany E, Deegan K, McSweeney P. Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.08.020] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
313
|
Sheehan JJ, Wilkinson MG, McSweeney PL. Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.11.024] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
314
|
ZER BARBAROS, UZUN YAKUPSALIH, KIRMACI HSEYINAVNI. Effect of Microencapsulation on Viability ofLactobacillus acidophilusLA-5 andBifidobacterium bifidumBB-12 During Kasar Cheese Ripening. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00408.x] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
315
|
OLISZEWSKI R, VAN NIEUWENHOVE C, GONZLEZ S, CHAIA APREZ. Influence of autochthonous Argentine goat lactobacillus in ripening of slurry cheese models. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00417.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
316
|
Kraggerud H, Skeie S, Høy M, Røkke L, Abrahamsen R. Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.11.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
317
|
Pintado AI, Pinho O, Ferreira IM, Pintado MME, Gomes AM, Malcata F. Microbiological, biochemical and biogenic amine profiles of Terrincho cheese manufactured in several dairy farms. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.11.021] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
318
|
Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture. Food Chem 2008; 108:862-8. [DOI: 10.1016/j.foodchem.2007.11.050] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2007] [Revised: 10/08/2007] [Accepted: 11/21/2007] [Indexed: 11/21/2022]
|
319
|
Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data. J DAIRY RES 2008; 75:233-9. [DOI: 10.1017/s0022029908003191] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Raw ewes' milk semi-soft cheeses (RESS-cheeses) are important products in Portugal and in several European regions. Creamy texture is an essential attribute of these cheeses, which results from structural properties that are not always well characterized. Here, the structural changes occurring during the ripening period of a traditional RESS-cheese, known as Serpa cheese, were analysed through small amplitude oscillatory shear (SAOS). Rheological data was complemented with other physical and chemical parameters, that were monitored during ripening, in order to estimate Serpa cheese ripening time using multiple linear regression (MLR). Mechanical spectra indicated a relatively strong structure, comparable to a gel, with a low dependence on frequency at the beginning of ripening and a weak structure, comparable to a concentrated suspension, with a crossing point (G″=G′) at the left of the graphic and with both moduli highly dependent on frequency, at the end of ripening. Good correlations (P<0·05) were obtained between structural (hardness and storage modulus) and proteolysis indicators. Using a combination of chemical, colour and rheological parameters we were able to obtain a multiple linear regression (MLR) which allows the estimation of Serpa cheese ripening time with an estimation error of 1·7 d (adjusted R2=0·98, P<0·0001).
Collapse
|
320
|
Ong L, Shah NP. Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees C. J Food Sci 2008; 73:M111-20. [PMID: 18387113 DOI: 10.1111/j.1750-3841.2008.00689.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The influence of adjunct bacteria on composition of cheeses, organic acid profiles, proteolysis, and ACE-inhibitory activity during ripening at 4, 8, and 12 degrees C for 24 wk was investigated. cheddar cheeses were made with starter lactococci (control), Lactobacillus acidophilus L10, and starter lactococci (L10), and L. acidophilus L10, L. helveticus H100, and starter lactococci (H100). The counts of L. acidophilus in L10 cheeses remained at >10(6) colony forming units (CFU)/g after 24 wk of ripening at 4, 8, and 12 degrees C. Concentrations of lactic, acetic, and propionic acids of the L10 and H100 cheeses were significantly higher than those of the control cheeses after 24 wk of ripening (P < 0.05). Proteolysis of the cheeses was improved as the ripening temperature increased. Water-soluble nitrogen, trichloroacetic acid soluble nitrogen, and phosphotungstic acid soluble nitrogen of L10 and H100 cheeses were significantly higher than those of the control cheeses (P < 0.05). Increase in ripening temperature from 4 degrees C to 8 and 12 degrees C increased the percentage of ACE inhibition. The IC(50) value among cheeses ripened at 4, 8, and 12 degrees C, however, was not significantly different (P > 0.05). Hence, probiotic L. acidophilus L10 can be added into cheddar cheeses to improve proteolysis and ACE-inhibitory activity.
Collapse
Affiliation(s)
- L Ong
- School of Molecular Sciences, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, Victoria 8001, Australia
| | | |
Collapse
|
321
|
Santillo A, Albenzio M. Influence of Lamb Rennet Paste Containing Probiotic on Proteolysis and Rheological Properties of Pecorino Cheese. J Dairy Sci 2008; 91:1733-42. [DOI: 10.3168/jds.2007-0735] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
322
|
Microbiological, physical–chemical and sensory evaluation of a traditional Brazilian cheese during the ripening process. World J Microbiol Biotechnol 2008. [DOI: 10.1007/s11274-008-9751-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
323
|
Toelstede S, Hofmann T. Sensomics mapping and identification of the key bitter metabolites in Gouda cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2795-2804. [PMID: 18355023 DOI: 10.1021/jf7036533] [Citation(s) in RCA: 109] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Application of a sensomics approach on the water-soluble extract of a matured Gouda cheese including gel permeation chromatography, ultrafiltration, solid phase extraction, preparative RP-HPLC, and HILIC combined with analytical sensory tools enabled the comprehensive mapping of bitter-tasting metabolites. LC-MS-TOF and LC-MS/MS, independent synthesis, and sensory analysis revealed the identification of a total of 16 bitter peptides formed by proteolysis of caseins. Eleven previously unreported bitter peptides were aligned to beta-casein, among which 6 peptides were released from the sequence beta-CN(57-69) of the N terminus of beta-casein and 2 peptides originated from the C-terminal sequence beta-CN(198-206). The other peptides were liberated from miscellaneous regions of beta-casein, namely, beta-CN(22-28), beta-CN(74-86), beta-CN(74-77), and beta-CN(135-138), respectively. Six peptides were found to originate from alpha(s1)-casein and were shown to have the sequences alpha(s1)-CN(11-14), alpha(s1)-CN(56-60), alpha(s1)-CN(70/71-74), alpha(s1)-CN(110/111-114), and alpha(s1)-CN(135-136). Sensory evaluation of the purified, synthesized peptides revealed that 12 of these peptides showed pronounced bitter taste with recognition thresholds between 0.05 and 6.0 mmol/L. Among these peptides, the decapeptide YPFPGPIHNS exhibited a caffeine-like bitter taste quality at the lowest threshold concentration of 0.05 mmol/L.
Collapse
Affiliation(s)
- Simone Toelstede
- Institut für Lebensmittelchemie, Universität Münster, Corrensstrasse 45, D-48149 Münster, Germany
| | | |
Collapse
|
324
|
Kongo JM, Ho AJ, Malcata FX, Wiedmann M. Characterization of dominant lactic acid bacteria isolated from São Jorge cheese, using biochemical and ribotyping methods. J Appl Microbiol 2008; 103:1838-44. [PMID: 17953594 DOI: 10.1111/j.1365-2672.2007.03423.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS To identify, using phenotypic and genotypic methods, the dominant lactic acid bacteria (LAB) present in São Jorge cheese - one of the 11 Portuguese cheeses currently bearing an Appéllation d'Origine Protegée status. METHODS AND RESULTS A total of 225 isolates from milk, curd and cheeses throughout ripening were identified to the genus level, 108 to the species level and ten to the strain level. Phenotypic methods indicated that lactobacilli, followed by enterococci, were the dominant bacteria. The most frequently isolated species were Lactobacillus paracasei, Lactobacillus rhamnosus, Enterococcus faecalis and Enterococcus faecium. Ribotyping differentiated three L. paracasei, two E. faecalis and one Lactobacillus plantarum types. Enterococcus spp. exhibited the highest esterase and beta-galactosidase activities among all isolates. CONCLUSIONS The dominant LAB in São Jorge cheese are L. paracasei, L. rhamnosus, E. faecalis and E. faecium. Enterococcus likely plays a leading role upon acidification and aroma development in said cheese. SIGNIFICANCE AND IMPACT OF THE STUDY Our results support that a combination of conventional biochemical methods with genotypic methods allows for a thorough characterization and identification of isolates. Despite the limited number of isolates subject to molecular subtyping, a few specific Enterococcus and Lactobacillus strains were found that are promising ones for development of a starter culture. Hence, L. paracasei and E. faecalis are good candidates for a tentative starter culture, designed for manufacturing of São Jorge cheese at large - which takes advantage of actual isolates, in attempts to eventually standardize the quality of said cheese variety.
Collapse
Affiliation(s)
- J M Kongo
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, Porto, Portugal
| | | | | | | |
Collapse
|
325
|
TUNICK MICHAELH, VAN HEKKEN DIANEL, MOLINA-CORRAL FJAVIER, TOMASULA PEGGYM, CALL JEFFREY, LUCHANSKY JOHN, GARDEA ALFONSOA. Queso Chihuahua: manufacturing procedures, composition, protein profiles, and microbiology. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00359.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
326
|
Devaraj KB, Gowda LR, Prakash V. An unusual thermostable aspartic protease from the latex of Ficus racemosa (L.). PHYTOCHEMISTRY 2008; 69:647-655. [PMID: 17936863 DOI: 10.1016/j.phytochem.2007.09.003] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2007] [Revised: 08/27/2007] [Accepted: 09/03/2007] [Indexed: 05/25/2023]
Abstract
The most extensively studied ficins have been isolated from the latex of Ficus glabrata and Ficus carica. However the proteases (ficins) from other species are less known. The purification and characterization of a protease from the latex of Ficus racemosa is reported. The enzyme purified to homogeneity is a single polypeptide chain of molecular weight of 44,500+/-500Da as determined by MALDI-TOF. The enzyme exhibited a broad spectrum of pH optima between pH 4.5-6.5 and showed maximum activity at 60+/-0.5 degrees C. The enzyme activity was completely inhibited by pepstatin-A indicating that the purified enzyme is an aspartic protease. Far-UV circular dichroic spectra revealed that the purified enzyme contains predominantly beta-structures. The purified protease is thermostable. The apparent T(m), (mid point of thermal inactivation) was found to be 70+/-0.5 degrees C. Thermal inactivation was found to follow first order kinetics at pH 5.5. Activation energy (E(a)) was found to be 44.0+/-0.3kcal mol(-1). The activation enthalpy (DeltaH *), free energy change (DeltaG *) and entropy (DeltaS *) were estimated to be 43+/-4kcal mol(-1), -26+/-3kcal mol(-1) and 204+/-10cal mol(-1)K(-1), respectively. Its enzymatic specificity studied using oxidized B chain of insulin indicates that the protease preferably hydrolyzed peptide bonds C-terminal to glutamate, leucine and phenylalanine (at P1 position). The broad specificity, pH optima and elevated thermal stability indicate the protease is distinct from other known ficins and would find applications in many sectors for its unique properties.
Collapse
Affiliation(s)
- K B Devaraj
- Department of Protein Chemistry and Technology, Central Food Technological Research Institute, Mysore 570 020, India
| | | | | |
Collapse
|
327
|
del Castillo-Lozano ML, Mansour S, Tâche R, Bonnarme P, Landaud S. The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria. Int J Food Microbiol 2008; 122:321-7. [PMID: 18262300 DOI: 10.1016/j.ijfoodmicro.2007.12.025] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2007] [Revised: 11/22/2007] [Accepted: 12/30/2007] [Indexed: 10/22/2022]
Abstract
The effect of cysteine on the ability of smear cheese-ripening bacteria (Brevibacterium linens and Arthrobacter spp) to produce volatile sulphur compounds (VSC) from methionine was studied. These bacteria were cultivated in a synthetic medium supplemented with various cysteine concentrations with or without methionine. Cultures with only cysteine showed slightly lower levels of VSC produced and an unpleasant odour like rotten eggs, resulting from hydrogen sulphide production. The levels and profiles of VSC produced with supplemented methionine-cysteine mixtures had strain-dependant behaviours. However, the highest levels of dimethyl disulfide, dimethyl trisulfide and dimethyl tetrasulfide were observed when increasing the cysteine concentration from 0.2 to 1.0 gl(-1) at the same methionine concentration (1.0 gl(-1)). In contrast, production levels of thioesters, especially S-methylthio acetate, were reduced by 50 and 80% under such conditions. An initial sensory approach showed that such an effect could have a strong impact on the global odour of ripened cheeses.
Collapse
Affiliation(s)
- M López del Castillo-Lozano
- UMR 782, AgroParisTech, Laboratoire de Génie et Microbiologie des Procédés Alimentaires, Centre de Biotechnologies Agro-Industrielles, 78850 Thiverval Grignon, France
| | | | | | | | | |
Collapse
|
328
|
Amornkul Y, Henning D. Utilization of Microfiltration or Lactoperoxidase System or Both for Manufacture of Cheddar Cheese from Raw Milk. J Dairy Sci 2007; 90:4988-5000. [DOI: 10.3168/jds.2007-0281] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
329
|
Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0769-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
330
|
Soeryapranata E, Powers JR, Ünlü G. Cloning and characterization of debittering peptidases, PepE, PepO, PepO2, PepO3, and PepN, of Lactobacillus helveticus WSU19. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.02.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
331
|
CANDIOTI MC, ALONSO MJ, HYNES E. Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese. INT J DAIRY TECHNOL 2007. [DOI: 10.1111/j.1471-0307.2007.00333.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
332
|
HESARI JAVAD, EHSANI MOHAMEDR, MOSAVI MOHAMEDAE, McSWEENEY PAULLH. Proteolysis in ultra-filtered and conventional Iranian white cheese during ripening. INT J DAIRY TECHNOL 2007. [DOI: 10.1111/j.1471-0307.2007.00337.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
333
|
Sheehan JJ, Oliveira JC, Kelly AL, Mc Sweeney PL. Effect of cook temperature on primary proteolysis and predicted residual chymosin activity of a semi-hard cheese manufactured using thermophilic cultures. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.08.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
334
|
|
335
|
Santillo A, Quinto M, Dentico M, Muscio A, Sevi A, Albenzio M. Rennet Paste from Lambs Fed a Milk Substitute Supplemented with Lactobacillus acidophilus: Effects on Lipolysis in Ovine Cheese. J Dairy Sci 2007; 90:3134-42. [PMID: 17582095 DOI: 10.3168/jds.2007-0102] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The present work was undertaken to evaluate the effects of Lactobacillus acidophilus supplementation of a milk substitute on the features of lamb rennet paste used for cheese making. Lipolysis in cheese manufactured with rennet paste from lambs receiving supplemented milk was also evaluated. Lambs were subjected to 3 different feeding regimens (mother suckling, MS; artificial rearing, AR; and artificial rearing with 7 log10 cfu/mL of Lb. acidophilus supplementation of the milk substitute, ARLb) and slaughtered at 20 and 40 d of age for each feeding treatment. Abomasa of the lambs were processed to rennet paste. Microbial loads, enzymatic activities (chymosin, pepsin, and lipases), and renneting characteristics of the lamb rennet paste were determined. Free fatty acids and conjugated linoleic acids were detected in cheese at 60 d of ripening. Addition of 7 log10 cfu/mL of Lb. acidophilus to the milk substitute was carried out successfully. Total recovery of viable cells was recorded in milk supplied daily to the lambs in the ARLb group. The ARLb rennet had greater amounts of lactobacilli than did the MS or AR rennet, irrespective of the slaughter age of the lambs, and the ARLb rennet had higher concentrations of lactococci when lambs were slaughtered at 40 d of age. Chymosin and lipase activities were also higher in ARLb rennet than in MS or AR rennet from lambs slaughtered at an older age. Milk supplementation of ARLb lambs resulted in improved coagulating ability of the rennet and enhanced cheese lipolysis after 60 d of ripening. A reduction of all free fatty acids was observed in all cheeses when passing from 20 to 40 d of slaughter of the lambs. Conjugated linoleic acids were more abundant in ARLb cheeses at both 20 and 40 d. Therefore, supplementation of the milk substitute with Lb. acidophilus improved the enzymatic features of rennet and the healthful and nutritional characteristics of it the ovine cheese. Moreover, the addition of lactobacilli to the milk substitute made it possible to increase the slaughter age of lambs without detrimental effects on rennet characteristics.
Collapse
Affiliation(s)
- A Santillo
- Department of Production Sciences, Engineering and Economics for Agricultural Systems (PrIME), University of Foggia, Italy
| | | | | | | | | | | |
Collapse
|
336
|
GÖNCÜOĞLU MUAMMER. EFFECT OF HEATING AT DIFFERENT TEMPERATURES TO EXTEND THE SHELF LIFE OF VACUUM-PACKED WHITE CHEESE. J FOOD PROCESS PRES 2007. [DOI: 10.1111/j.1745-4549.2007.00133.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
337
|
Costabel L, Pauletti MS, Hynes E. Proteolysis in Mozzarella Cheeses Manufactured by Different Industrial Processes. J Dairy Sci 2007; 90:2103-12. [PMID: 17430907 DOI: 10.3168/jds.2006-795] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The objective of the present study was to investigate the influence of stretching temperature, fat content, and time of brining on proteolysis during ripening of Mozzarella cheeses. Seventeen cheese-making experiments (batches) were carried out on an industrial scale on successive days, following the standard procedure with some modifications. Fat content of cheese milk, temperature at the stretching step, and time of brining varied from one batch to another as required by the experimental design, outlined by a surface response model. Proteolysis was assessed during ripening of samples, which was prolonged for at least 3 mo, by means of electrophoresis, nitrogen fractions, and soluble peptide mapping. The amount of soluble nitrogen at pH 4.6 was not significantly different in cheeses obtained by diverse procedures, but it increased during ripening of all samples. This result was coincident with the breakdown of alpha(s1)- and beta-caseins evidenced by electrophoresis, which reached similar extents at late stages of ripening, regardless of the cheese-making process. Multivariate analysis on soluble peptide profiles obtained by liquid chromatography also detected sample grouping according to ripening time, but did not evidence any separation caused by the cheese-making technology. We concluded that the changes in the cheese-making process assayed in this work were insufficient to produce significant differences in proteolysis of the cheeses. Ripening time had more influence on proteolysis of Mozzarella cheeses than any other assayed variable.
Collapse
Affiliation(s)
- L Costabel
- Instituto Nacional de Tecnología Agropecuaria, Rafaela, Argentina
| | | | | |
Collapse
|
338
|
Ardö Y, Lilbæk H, Kristiansen K, Zakora M, Otte J. Identification of large phosphopeptides from β-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.06.027] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
339
|
Influence of lamb rennet paste on composition and proteolysis during ripening of Pecorino foggiano cheese. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.06.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
340
|
Juan B, Ferragut V, Buffa M, Guamis B, Trujillo AJ. Effects of High Pressure on Proteolytic Enzymes in Cheese: Relationship with the Proteolysis of Ewe Milk Cheese. J Dairy Sci 2007; 90:2113-25. [PMID: 17430908 DOI: 10.3168/jds.2006-791] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Ewe milk cheeses were submitted to 200, 300, 400, and 500 MPa (2P to 5P) at 2 stages of ripening (after 1 and 15 d of manufacturing; P1 and P15). The high-pressure-treated cheeses showed a more important hydrolysis of beta-casein than control and 2P1 cheeses. Degradation of alpha(s1)-casein was more important in 3P1, 4P1, and P15 cheeses than control and 2P1 cheeses. The 5P1 cheeses exhibited the lowest degradation of alpha(s)-caseins, probably as a consequence of the inactivation of residual chymosin. Treatment at 300 MPa applied on the first day of ripening increased the peptidolytic activity, accelerating the secondary proteolysis of cheeses. The 3P1 cheeses had extensive peptide degradation and the highest content of free amino acids. Treatments at 500 MPa, however, decelerated the proteolysis of cheeses due to a reduction of microbial population and inactivation of enzymes.
Collapse
Affiliation(s)
- B Juan
- Centre Especial de Recerca Planta de Tecnologia dels Aliments, CeRTA, XiT, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | | | | | | | | |
Collapse
|
341
|
Faccia M, Gambacorta G, Caponio F, Pati S, Di Luccia A. Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01247.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
342
|
Hannon J, Kilcawley K, Wilkinson M, Delahunty C, Beresford T. Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.03.001] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
343
|
Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.02.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
344
|
TUNICK MICHAELH, VAN HEKKEN DIANEL, CALL JEFFREY, MOLINA-CORRAL FJAVIER, GARDEA ALFONSOA. Queso Chihuahua: effects of seasonality of cheesemilk on rheology. INT J DAIRY TECHNOL 2007. [DOI: 10.1111/j.1471-0307.2007.00295.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
345
|
Michaelidou A, Katsiari M, Voutsinas L, Polychroniadou A, Alichanidis E. Effect of multiple-species starters on peptide profile and free amino acids in low-fat Kefalograviera-type cheese. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.12.041] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
346
|
Proteolytic activity of some Lactobacillus paracasei strains in a model ovine-milk curd system: Determination of free amino acids by RP-HPLC. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.11.056] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
347
|
CALVO M, CASTILLO I, DIAZBARCOS V, REQUENA T, FONTECHA J. Effect of a hygienized rennet paste and a defined strain starter on proteolysis, texture and sensory properties of semi-hard goat cheese. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.06.028] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
348
|
Topçu A, Saldamli I. Proteolytical, Chemical, Textural and Sensorial Changes During the Ripening of Turkish White Cheese Made of Pasteurized Cows' Milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2006. [DOI: 10.1080/10942910500542238] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
349
|
Treimo J, Vegarud G, Langsrud T, Rudi K. Use of DNA quantification to measure growth and autolysis of Lactococcus and Propionibacterium spp. in mixed populations. Appl Environ Microbiol 2006; 72:6174-82. [PMID: 16957244 PMCID: PMC1563649 DOI: 10.1128/aem.00515-06] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Autolysis is self-degradation of the bacterial cell wall that results in the release of enzymes and DNA. Autolysis of starter bacteria, such as lactococci and propionibacteria, is essential for cheese ripening, but our understanding of this important process is limited. This is mainly because the current tools for measuring autolysis cannot readily be used for analysis of bacteria in mixed populations. We have now addressed this problem by species-specific detection and quantification of free DNA released during autolysis. This was done by use of 16S rRNA gene single-nucleotide extension probes in combination with competitive PCR. We analyzed pure and mixed populations of Lactococcus lactis subsp. lactis and three different species of Propionibacterium. Results showed that L. lactis subsp. lactis INF L2 autolyzed first, followed by Propionibacterium acidipropionici ATCC 4965, Propionibacterium freudenreichii ISU P59, and then Propionibacterium jensenii INF P303. We also investigated the autolytic effect of rennet (commonly used in cheese production). We found that the effect was highly strain specific, with all the strains responding differently. Finally, autolysis of L. lactis subsp. lactis INF L2 and P. freudenreichii ISU P59 was analyzed in a liquid cheese model. Autolysis was detected later in this cheese model system than in broth media. A challenge with DNA, however, is DNA degradation. We addressed this challenge by using a DNA degradation marker. We obtained a good correlation between the degradation of the marker and the target in a model experiment. We conclude that our DNA approach will be a valuable tool for use in future analyses and for understanding autolysis in mixed bacterial populations.
Collapse
Affiliation(s)
- Janneke Treimo
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 As, Norway.
| | | | | | | |
Collapse
|
350
|
Albillos SM, Busto MD, Perez-Mateos M, Ortega N. Prediction of the ripening times of ewe's milk cheese by multivariate regression analysis of capillary electrophoresis casein fractions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:8281-7. [PMID: 17032040 DOI: 10.1021/jf0613381] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
The effect of the ripening time on the proteolytic process in cheeses made from ewe's milk during a 139-day ripening period was monitored by the use of capillary electrophoresis of pH 4.6 insoluble fraction. Totals of 18 and 21 peaks were recognized and matched in the electropherograms obtained with a fused-silica capillary and a neutral capillary (hydrophilically coated), respectively. These peaks correspond to intact ovine caseins and their hydrolysis products (alpha(s1)-casein I, alpha(s1)-casein II, alpha(s1)-casein III, alpha(s2)-casein, beta(1)-casein, beta(2)-casein, p-kappa-casein, alpha(s1)-I-casein, gamma(1)-casein, gamma(2)-casein, and gamma(3)-casein). The alpha(s)-caseins (alpha(s1)- and alpha(s2)-casein) displayed similar degradation pattern to one another, but different from those of beta-caseins (beta(1)- and beta(2)-casein). beta-Caseins were very much undergoing lesser degradation during the ripening time than alpha(s)-casein. Finally, partial least-squares regression and principal components regression were used to predict the ripening time in cheeses. The models obtained yielded good results since the root-mean-square error in prediction by cross validation was <8.6 days in all cases.
Collapse
Affiliation(s)
- Silvia M Albillos
- Department of Food Packaging and Processing, National Center for Food Safety and Technology, Building 90, Room 211, 6502 South Archer Road, Summit Argo, IL 60501, USA
| | | | | | | |
Collapse
|