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Bennato F, Ianni A, Bellocci M, Grotta L, Sacchetti G, Martino G. Influence of dietary grape pomace supplementation on chemical and sensorial properties of ewes’ cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Application of SPORT algorithm on ATR-FTIR data: A rapid and green tool for the characterization and discrimination of three typical Italian Pecorino cheeses. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104784] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Demirci S, Öztürk Hİ, Atik DS, Koçak C, Demirci T, Akın N. Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03775-1] [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]
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Esmaeilzadeh P, Ehsani MR, Mizani M, Givianrad MH. Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics. J Food Sci 2021; 86:3303-3321. [PMID: 34287875 DOI: 10.1111/1750-3841.15830] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 05/19/2021] [Accepted: 06/03/2021] [Indexed: 11/30/2022]
Abstract
Kope cheese has been characterized based on gross chemical composition, free fatty acids (FFAs), organic acids (OAs), volatile compounds (VCs), and sensory attributes (SAs) during 187 days of the ripening period. C16:0, C18:1cisΔ9, and C14:0 were the most abundant FFAs. Lactic and acetic acids were the most prevalent OAs affecting sensory properties. principal component analysis (PCA) indicated that butanoic acid, butyl hexanoate, and 2,3-butanediol were as key VCs. Protein contents, pH (based on FFA and OA), salt in the moisture (S/M), and water activity (aw ) (based on VC and SA) were highly correlated with PC2, resulted in two distinct groups. Based on lipolysis and glycolysis studies, early-ripened cheese samples showed lipolysis and lactate metabolism more intensely compared to medium and old-ripened ones. Based on the data of VC and SA, the samples may be classified into three groups: (1) early-ripened cheeses with a salty taste, waxy to cheesy odor, and rubbery texture, (2) medium-ripened cheese with a sweet taste and cheesy odor, and (3) old-ripened cheese with a bitter taste, cheesy to pungent odor, a firm and fragile texture. Textural attributes were highly correlated with proteolysis indices and pH. The results of sensory desirability indicated a significant correlation with pungency, bitterness, and OAs. The cheese samples ripened on the day 127 were selected as the most desirable product. Ripening time had a significant effect on the chemical composition, especially on S/M, pH, and aw parameters, which determine the pattern as well as the intensity of biochemical pathways and the final sensory attributes. PRACTICAL APPLICATION: The current study intends to characterize and develop a standardized procedure for producing a traditional cheese called "Kope cheese" by determining the appropriate duration time for the ripening process, determining the main chemical/biochemical compounds that are highly correlated with its unique flavor and texture and distinguishing the key processing factors (such as curd salting, pH values during brining) that have to be altered or controlled carefully during the manufacturing process. The data would help cheese manufacturers determine the optimum time of ripening in order to achieve the best flavor and texture attributes in the final product.
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Affiliation(s)
- Peiman Esmaeilzadeh
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Reza Ehsani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Maryam Mizani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Di Donato F, Biancolillo A, Mazzulli D, Rossi L, D'Archivio AA. HS-SPME/GC–MS volatile fraction determination and chemometrics for the discrimination of typical Italian Pecorino cheeses. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106133] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Cozzolino R, Martignetti A, De Giulio B, Malorni L, Addeo F, Picariello G. SPME GC‐MS monitoring of volatile organic compounds to assess typicity of Pecorino di Carmasciano ewe‐milk cheese. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12756] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rosaria Cozzolino
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
| | - Antonella Martignetti
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
| | - Beatrice De Giulio
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
| | - Livia Malorni
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
| | - Francesco Addeo
- Dipartimento di Agraria Università di Napoli “Federico II” Parco Gussone Portici, NapoliI‐80055Italy
| | - Gianluca Picariello
- Institute of Food Science National Research Council (CNR) via Roma 64 Avellino83100Italy
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Tofalo R, Perpetuini G, Battistelli N, Pepe A, Ianni A, Martino G, Suzzi G. Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe's Cheese. Foods 2019; 8:E401. [PMID: 31510033 PMCID: PMC6770426 DOI: 10.3390/foods8090401] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2019] [Revised: 08/31/2019] [Accepted: 09/05/2019] [Indexed: 02/05/2023] Open
Abstract
The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and γ-aminobutyric acid (GABA) accumulation in raw milk ewe's cheeses was evaluated. Cheeses were investigated at different ripening times for their microbial composition, free amino acids (FAAs), BAs and GABA content. Moreover, the expression of tyrosine (tdc) and histidine (hdc) decarboxylases genes was evaluated by quantitative Real Time-Polymerase Chain Reaction (qRT-PCR). Microbial counts showed similar values in all samples. Pig rennet were cheeses were characterized by higher proteolysis and the highest values of BAs. The BAs detected were putrescine, cadaverine and tyramine, while histamine was absent. qRT-PCR confirmed this data, in fact hdc gene was not upregulated, while tdc gene expression increased over time in agreement with the increasing content of tyramine and the highest fold changes were detected in R3 cheeses. GABA showed the highest concentration in R2 cheeses reaching a value of 672 mg/kg. These results showed that the accumulation of BAs and GABA in Pecorino di Farindola is influenced by ripening time and type of coagulant. Further studies are required to develop starter cultures to reduce BAs content and improve health characteristics of raw milk ewe's cheeses.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Giorgia Perpetuini
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Noemi Battistelli
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Alessia Pepe
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Andrea Ianni
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Giuseppe Martino
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
| | - Giovanna Suzzi
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy.
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Panthi RR, Sundekilde UK, Kelly AL, Hennessy D, Kilcawley KN, Mannion DT, Fenelon MA, Sheehan JJ. Influence of herd diet on the metabolome of Maasdam cheeses. Food Res Int 2019; 123:722-731. [PMID: 31285022 DOI: 10.1016/j.foodres.2019.05.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 05/09/2019] [Accepted: 05/16/2019] [Indexed: 11/19/2022]
Abstract
The untargeted metabolic profiles of ripened Maasdam cheese samples prepared from milk derived from three herd groups, fed: (1) indoors on total mixed ration (TMR), or outdoors on (2) grass only pasture (GRA) or (3) grass and white clover pasture (CLO) were studied using high resolution nuclear magnetic resonance (1H NMR), high resolution magic angle spinning nuclear magnetic resonance (1H HRMAS NMR) and headspace (HS) gas chromatography mass spectrometry (GC-MS). A total of 31 compounds were identified using 1H NMR and 32 volatile compounds including 7 acids, 5 esters, 4 alcohols, 4 ketones, 4 sulfur compounds, 2 aldehydes, 3 hydrocarbons, 2 terpenes and a lactone were identified using GC-MS in Maasdam cheeses ripened for 97-d. On comparing the 1H NMR metabolic profiles, TMR-derived cheese had higher levels of citrate compared to GRA-derived cheese. The toluene content of cheese was significantly higher in GRA or CLO compared to TMR cheeses and dimethyl sulfide was identified only in CLO-derived cheese samples as detected using HS GC-MS. These compounds are proposed as indicator compounds for Maasdam cheese derived from pasture-fed milk. Clear differences between outdoor or indoor feeding systems in terms of cheese metabolites were detected in the lipid phase, as indicated by principal component analysis (PCA) from 1H HRMAS NMR spectra, although differences based on PCA of all 1H NMR spectra and HS-GC-MS were less clear. Overall, this study presented the metabolite profile and identified specific compounds which may be useful for discriminating between ripened Maasdam cheese and related cheese varieties manufactured from indoor or outdoor herd-feeding systems.
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Affiliation(s)
- Ram R Panthi
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork T12YN60, Ireland.
| | - Ulrik K Sundekilde
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej, Årslev DK-5792, Denmark.
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork T12YN60, Ireland.
| | - Deirdre Hennessy
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - Kieran N Kilcawley
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - David T Mannion
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - Jeremiah J Sheehan
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
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Rossi G, Schiavon S, Lomolino G, Cipolat-Gotet C, Simonetto A, Bittante G, Tagliapietra F. Garlic (Allium sativum L.) fed to dairy cows does not modify the cheese-making properties of milk but affects the color, texture, and flavor of ripened cheese. J Dairy Sci 2018; 101:2005-2015. [DOI: 10.3168/jds.2017-13884] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2017] [Accepted: 11/16/2017] [Indexed: 11/19/2022]
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Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production. Food Microbiol 2016; 59:66-75. [DOI: 10.1016/j.fm.2016.05.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2016] [Revised: 05/11/2016] [Accepted: 05/17/2016] [Indexed: 10/21/2022]
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Fasoli G, Tofalo R, Lanciotti R, Schirone M, Patrignani F, Perpetuini G, Grazia L, Corsetti A, Suzzi G. Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses. Int J Food Microbiol 2015; 214:151-158. [DOI: 10.1016/j.ijfoodmicro.2015.08.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 07/29/2015] [Accepted: 08/06/2015] [Indexed: 11/16/2022]
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Tofalo R, Schirone M, Fasoli G, Perpetuini G, Patrignani F, Manetta AC, Lanciotti R, Corsetti A, Martino G, Suzzi G. Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe’s raw milk cheese. Food Chem 2015; 175:121-7. [DOI: 10.1016/j.foodchem.2014.11.088] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Revised: 11/12/2014] [Accepted: 11/15/2014] [Indexed: 10/24/2022]
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