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Jiao J, Zheng Z, Liu Z, You C. Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety. Front Nutr 2021; 8:649611. [PMID: 33937306 PMCID: PMC8085271 DOI: 10.3389/fnut.2021.649611] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Accepted: 03/25/2021] [Indexed: 11/13/2022] Open
Abstract
Red-Veined Cheese is an experimental internal mold-ripened cheese using red koji powder as the red starter. The objective of this study was to characterize the physicochemical parameters, microorganisms, proteolysis, lipolysis, and volatile profile of the cheese during 33 days of ripening. The gross composition was 56.7% (w/w) for total solids, 45.8% (w/w) for fat-in-dry matter, 2.58% (w/w) for salt content and 37.8% (w/w) for protein. The pH increased from 4.88 to 5.23 during ripening. The Monascus density first rose and then fell, while total mesophilic bacteria count declined steadily throughout the maturation. Proteolysis degree in experimental group was significantly higher than in control group without inoculation of red koji powder. Analysis of the fatty acid profile showed that the internal Monascus-fermentation also promoted lipolysis. A total of 63 volatile compounds, including 12 ketones, 14 alcohols, 15 acids, 13 esters, 5 aldehydes, 3 lactones and 1 phenol, were identified by gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid-phase microextraction (HS-SPME). The main chemical groups of volatile compounds were ketones, alcohols, acids and esters whereas aldehydes, lactones, and phenols represented only minor components. At the end of ripening, the levels of ketones, alcohols, esters were significantly higher in the experimental cheese compared with the control. Our results therefore show that the internal Monascus-fermentation is not only a suitable technology to form red veins in the paste but also an effective method to impact the composition of volatile compounds in cheese, which can thus distinguish it from other internal mold-ripened cheeses and surface-ripened Monascus-fermented cheese.
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Affiliation(s)
- Jingkai Jiao
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Zhiqiang Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Chunping You
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
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Mugampoza D, Gkatzionis K, Swift BMC, Rees CED, Dodd CER. Diversity of Lactobacillus Species of Stilton Cheese Relates to Site of Isolation. Front Microbiol 2020; 11:904. [PMID: 32477308 PMCID: PMC7236593 DOI: 10.3389/fmicb.2020.00904] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Accepted: 04/16/2020] [Indexed: 11/15/2022] Open
Abstract
This study has characterized the dominant non-starter Lactobacillus species isolated from different sites in a Stilton cheese to establish its diversity, stress-tolerance, anti-microbial activity and potential contribution to quality of cheese. Fifty-nine Lactobacillus isolates were cultured from the outer crust, blue veins and white core of the cheese and were speciated phenotypically and by 16S rDNA sequence analysis. Lactobacillus plantarum was the dominant species detected with only two isolates identified as Lactobacillus brevis. Strains were typed by pulse-field gel electrophoresis (PFGE) using the enzyme NotI to examine their genomic diversity. Cluster analysis of PFGE patterns produced five major clusters which associated isolates with their sites of isolation within the cheese. One L. plantarum isolate from each cheese site was selected and evaluated for salt, acid, relative humidity, and heat tolerance to determine whether stress conditions within the isolation site selected their phenotype. D72°C values were 6, 13, and 17 s for strains from the crust, veins and core, respectively, suggesting strains on the crust may not have been able to survive pasteurization and therefore had been added post-pasteurization. All strains recovered from heat injury within 24–48 h at 4°C. pH values of 3, 3.5, and 4 suppressed growth but strains showed a varying ability to grow at pH 4.5 and 5; isolates from the core (which has the lowest pH) were the most acid-tolerant. All strains grew at 3.5 and 5% salt but were suppressed at 10%; those from the crust (which has a lower water activity) were the most halo-tolerant, growing at 8% salt whereas strains from the core were sensitive to this salt concentration. All 57 L. plantarum isolates were examined for antimicrobial activity and variable activity against Lactobacillus pentosus and other genera was demonstrated; plantaricin EF genes were present in 65% of strains. It was concluded that there are varied phenotypes and genotypes of Lactobacillus in a Stilton cheese according to site of isolation. Occurrence of different L. plantarum genotypes could contribute to variation in the cheese quality from batch to batch and provides criteria for selecting isolates as potential adjunct cultures.
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Affiliation(s)
- Diriisa Mugampoza
- School of Biosciences, University of Nottingham, Nottingham, United Kingdom.,Department of Food Technology, Kyambogo University, Kampala, Uganda
| | - Konstantinos Gkatzionis
- School of Biosciences, University of Nottingham, Nottingham, United Kingdom.,Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Lemnos, Greece
| | - Benjamin M C Swift
- School of Biosciences, University of Nottingham, Nottingham, United Kingdom.,Pathobiology and Population Sciences, Royal Veterinary College, Hertfordshire, United Kingdom
| | - Catherine E D Rees
- School of Biosciences, University of Nottingham, Nottingham, United Kingdom
| | - Christine E R Dodd
- School of Biosciences, University of Nottingham, Nottingham, United Kingdom
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Çakır Y, Çakmakçı S. Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin ( Nigella sativa L.). Journal of Food Science and Technology 2018; 55:1435-1443. [PMID: 29606758 DOI: 10.1007/s13197-018-3058-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/24/2018] [Accepted: 01/26/2018] [Indexed: 11/26/2022]
Abstract
The effects of black cumin (BC) at 0, 1 or 2% in Erzincan Tulum cheese (Tulum cheese) on its microbiological, chemical and proteolysis properties during ripening were investigated. The addition of BC caused an increase in the dry matter, protein, ash, total nitrogen (TN), water-soluble nitrogen (WSN) (% of TN) (ripening index), 5% phosphotungstic acid soluble nitrogen (PTA-SN) (% of TN), and 12% trichloroacetic acid soluble nitrogen (TCA-SN) (% of TN) concentrations compared to BC-free (control) cheese. Additionally, the addition of BC caused a decrease in coliforms, yeasts & moulds, fat-in-dry matter (FDM), pH, and acidity. The ripening period had an increasing effect on the dry matter, protein, FDM, salt, salt-in-dry matter (SDM), ash, acidity, TN, WSN, PTA-SN and TCA-SN concentrations. In addition, the ripening period had a decreasing effect on coliforms, yeasts & moulds, and pH. The count of Staphylococcus aureus in all Tulum cheeses made of raw sheep's milk was < 2 log cfu/g, ripening was faster and favourable Tulum cheese was produced. Therefore, 2 months after adding 2% BC to Tulum cheese that was produced using raw sheep milk immediately after milking as the original production method, it was found that Tulum cheese can be consumed more safely than coliform bacteria and yeasts & moulds.
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Affiliation(s)
- Yusuf Çakır
- 1Department of Food Engineering, Atatürk University, 25240 Erzurum, Turkey
- 2Department of Food Engineering, Bingöl University, Bingöl, Turkey
| | - Songül Çakmakçı
- 1Department of Food Engineering, Atatürk University, 25240 Erzurum, Turkey
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Ibáñez RA, Waldron DS, McSweeney PL. Effect of fat content and temperature on the translucency of Cheddar cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.10.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Cakmakci S, Hayaloglu AA, Dagdemir E, Cetin B, Gurses M, Tahmas-Kahyaoglu D. Effects ofPenicillium roquefortiand whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12156] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Songul Cakmakci
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Ali A Hayaloglu
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - Elif Dagdemir
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Bulent Cetin
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Mustafa Gurses
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
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Moynihan AC, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA, McSweeney PLH. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese. J Dairy Sci 2013; 97:85-96. [PMID: 24239084 DOI: 10.3168/jds.2013-7081] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2013] [Accepted: 09/30/2013] [Indexed: 11/19/2022]
Abstract
The objective of this study was to compare the effect of coagulant (bovine calf chymosin, BCC, or camel chymosin, CC), on the functional and sensory properties and performance shelf-life of low-moisture, part-skim (LMPS) Mozzarella. Both chymosins were used at 2 levels [0.05 and 0.037 international milk clotting units (IMCU)/mL], and clotting temperature was varied to achieve similar gelation times for each treatment (as this also affects cheese properties). Functionality was assessed at various cheese ages using dynamic low-amplitude oscillatory rheology and performance of baked cheese on pizza. Cheese composition was not significantly different between treatments. The level of total calcium or insoluble (INSOL) calcium did not differ significantly among the cheeses initially or during ripening. Proteolysis in cheese made with BCC was higher than in cheeses made with CC. At 84 d of ripening, maximum loss tangent values were not significantly different in the cheeses, suggesting that these cheeses had similar melt characteristics. After 14 d of cheese ripening, the crossover temperature (loss tangent = 1 or melting temperature) was higher when CC was used as coagulant. This was due to lower proteolysis in the CC cheeses compared with those made with BCC because the pH and INSOL calcium levels were similar in all cheeses. Cheeses made with CC maintained higher hardness values over 84 d of ripening compared with BCC and maintained higher sensory firmness values and adhesiveness of mass scores during ripening. When melted on pizzas, cheese made with CC had lower blister quantity and the cheeses were firmer and chewier. Because the 2 types of cheeses had similar moisture contents, pH values, and INSOL Ca levels, differences in proteolysis were responsible for the firmer and chewier texture of CC cheeses. When cheese performance on baked pizza was analyzed, properties such as blister quantity, strand thickness, hardness, and chewiness were maintained for a longer ripening time than cheeses made with BCC, indicating that use of CC could help to extend the performance shelf-life of LMPS Mozzarella.
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Affiliation(s)
- A C Moynihan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - S Govindasamy-Lucey
- Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706.
| | - J J Jaeggi
- Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706
| | - M E Johnson
- Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706
| | - J A Lucey
- Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706; Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706
| | - P L H McSweeney
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese. J Dairy Sci 2013; 96:4816-29. [DOI: 10.3168/jds.2012-6409] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2012] [Accepted: 04/10/2013] [Indexed: 11/19/2022]
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Cakmakci S, Gundogdu E, Hayaloglu AA, Dagdemir E, Gurses M, Cetin B, Tahmas-Kahyaoglu D. Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03116.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Songül Cakmakci
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
| | - Engin Gundogdu
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
| | - Ali A. Hayaloglu
- Department of Food Engineering; Inonu University; Malatya; 44280; Turkey
| | - Elif Dagdemir
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
| | - Mustafa Gurses
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
| | - Bulent Cetin
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
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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]
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BERTOLA NC, BEVILACQUA AE, ZARITZKY NE. Changes in rheological and viscoelastic properties and protein breakdown during the ripening of ‘Port Salut Argentino’ cheese. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1991.tb01991.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Flórez AB, Ruas-Madiedo P, Alonso L, Mayo B. Microbial, chemical and sensorial variables of the Spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercial Penicillium roqueforti spores. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0021-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Yazici F, Dervisoglu M. Effect of pH adjustment on some chemical, biochemical, and sensory properties of Civil cheese during storage. J FOOD ENG 2003. [DOI: 10.1016/s0260-8774(02)00208-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Franco I, Prieto B, Bernardo A, González Prieto J, Carballo J. Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana). Int Dairy J 2003. [DOI: 10.1016/s0958-6946(02)00154-1] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Prieto B, Urdiales R, Franco I, Tornadijo M, Fresno J, Carballo J. Biochemical changes in Picón Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening. Food Chem 1999. [DOI: 10.1016/s0308-8146(99)00140-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Wallace J, Fox P. Rapid spectrophotometric and fluorimetric methods for monitoring nitrogenous (proteinaceous) compounds in cheese and cheese fractions: a review. Food Chem 1998. [DOI: 10.1016/s0308-8146(97)00162-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Affiliation(s)
- P F Fox
- Department of Food Chemistry, University College, Cork, Ireland
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Fox PF, McSweeney PL, Singh TK. Methods for assessing proteolysis in cheese during maturation. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1995; 367:161-94. [PMID: 7572360 DOI: 10.1007/978-1-4615-1913-3_10] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- P F Fox
- Department of Food Chemistry, University College, Cork, Ireland
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Bertola NC, Bevilacqua AE, Zaritzky NE. Proteolytic and Rheological Evaluation of Maturation of Tybo Argentino Cheese. J Dairy Sci 1992. [DOI: 10.3168/jds.s0022-0302(92)78102-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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