1
|
Alinaghi M, Nilsson D, Singh N, Höjer A, Saedén KH, Trygg J. Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process. J Dairy Sci 2023; 106:7407-7418. [PMID: 37641350 DOI: 10.3168/jds.2023-23377] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Accepted: 05/20/2023] [Indexed: 08/31/2023]
Abstract
Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemical alterations that describe the final cheese quality and its perceived sensory attributes. The assessment of the cheese-ripening process is challenging and requires the effective analysis of a multitude of biochemical changes occurring during the process. This study monitored the biochemical and sensory attribute changes of paraffin wax-covered long-ripening hard cheeses (n = 79) during ripening by collecting samples at different stages of ripening. Near-infrared hyperspectral (NIR-HS) imaging, together with free amino acid, chemical composition, and sensory attributes, was studied to monitor the biochemical changes during the ripening process. Orthogonal projection-based multivariate calibration methods were used to characterize ripening-related and orthogonal components as well as the distribution map of chemical components. The results approve the NIR-HS imaging as a rapid tool for monitoring cheese maturity during ripening. Moreover, the pixelwise evaluation of images shows the homogeneity of cheese maturation at different stages of ripening. Among the chemical compositions, fat content and moisture are the most important variables correlating to NIR-HS images during the ripening process.
Collapse
Affiliation(s)
- Masoumeh Alinaghi
- Chemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden; Functional Microbiology, Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine, Vienna 1210, Austria
| | - David Nilsson
- Chemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden
| | - Nikita Singh
- Chemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden
| | - Annika Höjer
- Norrmejerier, Mejerivägen 2, Umeå SE-906 22, Sweden
| | | | - Johan Trygg
- Chemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden; Sartorius Corporate Research, Sartorius, Sartorius Stedim Data Analytics, Umeå SE-903 33, Sweden.
| |
Collapse
|
2
|
Uzkuç H, Karagül Yüceer Y. Effect of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
3
|
Tian H, Jing Y, Sun X, Yu H, Huang J, Yuan H, Lou X, Wang B, Xu Z, Chen C. Impact of 4-alkyl branched-chain fatty acids on goaty-odor olfactory perception and their perceptual interactions in Yunnan goat milk cake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01304-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
4
|
Zaravela A, Kontakos S, Badeka AV, Kontominas MG. Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03780-4] [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]
|
5
|
Elaboration of goat cheese with increased content of conjugated linoleic acid and transvaccenic acid: Fat, sensory and textural profile. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106379] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
6
|
Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6040119] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk. The objective of this study was to investigate the microbiological quality and physicochemical parameters of the sheep and goat Fruhe types of cheese at 21 days of cold storage. Chemical analyses showed that all Fruhe cheese samples were characterized by a pH below 4.4 and a variable content of total solid (22.75–21.06 g/100 g) proteins (5.4–10 g/100 g) and fat (3.9–15.7 g/100 g). The average residual lactose content was 2.6 g/100 g, while lactic acid content was 1.8 g/100 g. Microbial analyses revealed a high number of Lactic Acid Bacteria for both thermophilic and mesophilic streptococci (9 log CFU/g), and no pathogenic bacteria were found. The content of Free Amino Acids and Free Fatty acids point out that a good activity of rennet and microbial enzymes occurred, although Fruhe cheese is not subject to a ripening process. The present research reports the microbiological and nutritional characteristics of the sheep and goat Fruhe cheese that could represent the basis for further investigations, needful to improve its nutritional quality and to preserve its peculiarities.
Collapse
|
7
|
Jia R, Zhang F, Song Y, Lou Y, Zhao A, Liu Y, Peng H, Hui Y, Ren R, Wang B. Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures. J Dairy Sci 2020; 104:270-280. [PMID: 33131819 DOI: 10.3168/jds.2020-18884] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Accepted: 08/08/2020] [Indexed: 11/19/2022]
Abstract
Today, cheese is valued because of its high nutritional value and unique characteristics. Improving the texture and flavor of cheese by selecting suitable starter cultures is an important way to promote the development of cheese industry. The effect of starter cultures on the physicochemical and textural properties and volatile compounds during the ripening of semihard goat cheese were investigated in this work. Different starter cultures-mesophilic (M) and thermophilic starters (T), Lactobacillus plantarum ssp. plantarum ATCC 14917 (Lp), a mix of the M and T starters (M1), and mix of the M, T, and Lp starters (M2)-were used in the production of the goat cheeses. Volatile compounds were determined by a solid-phase microextraction/gas chromatography-mass spectrometric (SPME/GC-MS) method. The results showed that the moisture content of cheeses produced with the 5 kinds of starter cultures decreased after maturation, whereas ash content increased. The pH values of goat cheeses decreased first and then increased during maturity, and the pH value of M2 cheese was the lowest among the cheeses. The hardness and chewiness of the cheeses increased with increasing maturity, whereas cohesiveness, springiness, and resilience showed the opposite tendency. The 60-d-old cheese made with Lp had the highest chewiness, cohesiveness, springiness, and resilience, whereas the 60-d-old cheese made with M2 had the highest hardness. A total of 53 volatile components were identified by SPME/GC-MS, and carboxylic acids, alcohols, ketones, and esters were the 4 major contributors to the characteristic flavors of the cheeses. Volatile components and their contents differed greatly among the produced cheeses. The M2 cheese contained the highest relative content of the main volatile compounds (90.10%), especially butanoic acid and acetoin. Through a comprehensive comparison of the results, we concluded that M2 cheese had a dense texture and milky flavor, and M2 is a potential starter culture candidate for the production of goat cheese.
Collapse
Affiliation(s)
- Rong Jia
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yuxuan Song
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Yuting Lou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Aiqing Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Haishuai Peng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yuanyuan Hui
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Rong Ren
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
| |
Collapse
|
8
|
Salum P, Erbay Z, Selli S. The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12591] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pelin Salum
- Department of Food Engineering Institute of Natural and Applied Sciences Cukurova University 01130 Adana Turkey
| | - Zafer Erbay
- Department of Food Engineering Faculty of Engineering Adana Science and Technology University 01250 Adana Turkey
| | - Serkan Selli
- Department of Food Engineering Faculty of Agriculture Cukurova University 01130 Adana Turkey
| |
Collapse
|
9
|
Barłowska J, Pastuszka R, Rysiak A, Król J, Brodziak A, Kędzierska-Matysek M, Wolanciuk A, Litwińczuk Z. Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12506] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Joanna Barłowska
- Department of Commodity Science and Processing of Animal Raw Materials; Faculty of Biology, Animal Sciences and Bioeconomy; University of Life Sciences in Lublin; Akademicka 13 20-950 Lublin Poland
| | - Robert Pastuszka
- Department of Commodity Science and Processing of Animal Raw Materials; Faculty of Biology, Animal Sciences and Bioeconomy; University of Life Sciences in Lublin; Akademicka 13 20-950 Lublin Poland
| | - Anna Rysiak
- Department of Ecology; Maria Curie-Skłodowska University; Akademicka 19 20-033 Lublin Poland
| | - Jolanta Król
- Department of Commodity Science and Processing of Animal Raw Materials; Faculty of Biology, Animal Sciences and Bioeconomy; University of Life Sciences in Lublin; Akademicka 13 20-950 Lublin Poland
| | - Aneta Brodziak
- Department of Breeding and Protection of Cattle Genetic Resources; Faculty of Biology, Animal Sciences and Bioeconomy; University of Life Sciences in Lublin; Akademicka 13 20-950 Lublin Poland
| | - Monika Kędzierska-Matysek
- Department of Commodity Science and Processing of Animal Raw Materials; Faculty of Biology, Animal Sciences and Bioeconomy; University of Life Sciences in Lublin; Akademicka 13 20-950 Lublin Poland
| | - Anna Wolanciuk
- Department of Commodity Science and Processing of Animal Raw Materials; Faculty of Biology, Animal Sciences and Bioeconomy; University of Life Sciences in Lublin; Akademicka 13 20-950 Lublin Poland
| | - Zygmunt Litwińczuk
- Department of Breeding and Protection of Cattle Genetic Resources; Faculty of Biology, Animal Sciences and Bioeconomy; University of Life Sciences in Lublin; Akademicka 13 20-950 Lublin Poland
| |
Collapse
|
10
|
Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.071] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
11
|
Gámbaro A, González V, Jiménez S, Arechavaleta A, Irigaray B, Callejas N, Grompone M, Vieitez I. Chemical and sensory profiles of commercial goat cheeses. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.01.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
12
|
Ozmen Togay S, Guneser O, Karagul Yuceer Y. Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12374] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sine Ozmen Togay
- Department of Food Engineering; Agricultural Faculty; Uludag University; Bursa 16059 Turkey
| | - Onur Guneser
- Department of Food Engineering; Engineering Faculty; Uşak University; Uşak 64200 Turkey
| | - Yonca Karagul Yuceer
- Department of Food Engineering; Engineering Faculty; Çanakkale Onsekiz Mart University; Çanakkale 17020 Turkey
| |
Collapse
|
13
|
Talavera M, Chambers DH. Flavor lexicon and characteristics of artisan goat cheese from the United States. J SENS STUD 2016. [DOI: 10.1111/joss.12239] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Martin Talavera
- Department of Foods, Nutrition, Dietetics, and Health; Center for Sensory Analysis and Consumer Behavior, Kansas State University; Manhattan Kansas
| | - Delores H. Chambers
- Department of Foods, Nutrition, Dietetics, and Health; Center for Sensory Analysis and Consumer Behavior, Kansas State University; Manhattan Kansas
| |
Collapse
|
14
|
Poveda J, Molina G, Gómez-Alonso S. Variability of biogenic amine and free amino acid concentrations in regionally produced goat milk cheeses. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.06.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
15
|
Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.05.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
16
|
Ozturkoglu-Budak S, Gursoy A, Aykas D, Koçak C, Dönmez S, de Vries R, Bron P. Volatile compound profiling of Turkish Divle Cave cheese during production and ripening. J Dairy Sci 2016; 99:5120-5131. [DOI: 10.3168/jds.2015-10828] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2015] [Accepted: 03/09/2016] [Indexed: 11/19/2022]
|
17
|
Meira QGS, Magnani M, de Medeiros Júnior FC, Queiroga RDCRDE, Madruga MS, Gullón B, Gomes AMP, Pintado MME, de Souza EL. Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions. Food Res Int 2015; 76:828-838. [DOI: 10.1016/j.foodres.2015.08.002] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 07/28/2015] [Accepted: 08/01/2015] [Indexed: 11/28/2022]
|
18
|
Chemical and microbiological characteristics of traditional homemade fresh goat cheeses from Northern Morocco. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2015.06.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
19
|
Temiz H, Kılıç S. A survey of the chemical, biochemical, microbiological and sensorial quality of Aho cheese, a traditional cheese from Eastern Black Sea Region, Turkey. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hasan Temiz
- Department of Food Engineering; Engineering Faculty; Ondokuz Mayis University; 55139 Samsun Turkey
| | - Serdar Kılıç
- Department of Food Engineering; Engineering Faculty; Ondokuz Mayis University; 55139 Samsun Turkey
| |
Collapse
|
20
|
Tudor Kalit M, Kalit S, Delaš I, Kelava N, Karolyi D, Kaić D, Vrdoljak M, Havranek J. Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12117] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Milna Tudor Kalit
- Department of Dairy Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
| | - Samir Kalit
- Department of Dairy Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
| | - Ivančica Delaš
- Department for Chemistry and Biochemistry; School of Medicine; University of Zagreb; Šalata 3 10000 Zagreb Croatia
| | - Nikolina Kelava
- Department of Animal Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
| | - Danijel Karolyi
- Department of Animal Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
| | - Dubravka Kaić
- Agriculture Extension Service; Trg Franje Tudmana 2 22300 Knin Croatia
| | - Marija Vrdoljak
- University of Applied Science Marko Marulić; Petra Krešimira IV. 30 22300 Knin Croatia
| | - Jasmina Havranek
- Department of Dairy Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
| |
Collapse
|
21
|
Borba KKS, Silva FA, Madruga MS, de Cássia Ramos do Egypto Queiroga R, de Souza EL, Magnani M. The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12432] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Karla Kalígia Silva Borba
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
| | - Francyeli Araújo Silva
- Department of Nutrition; Center of Health Sciences; Federal University of Paraíba; Campus I, 58051-900 João Pessoa Paraíba Brazil
| | - Marta Suely Madruga
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
| | | | - Evandro Leite de Souza
- Department of Nutrition; Center of Health Sciences; Federal University of Paraíba; Campus I, 58051-900 João Pessoa Paraíba Brazil
| | - Marciane Magnani
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
| |
Collapse
|
22
|
Delgado D, Salazar G, García M. Sequential optimisation of yield and sensory quality of semi-hard cheese manufactured from a mixture of ultrafiltered ewes' and cows' milk. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.04.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
23
|
Oliszewski R, Wolf IV, Bergamini CV, Candioti M, Perotti MC. Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2730-2742. [PMID: 23529871 DOI: 10.1002/jsfa.6092] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2012] [Revised: 01/23/2013] [Accepted: 02/07/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Argentinean semi-hard goat's cheeses manufactured with and without the addition of autochthonous adjunct cultures of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Enterococcus faecium ETC3 were analysed to evaluate the effect of these strains on ripening parameters. RESULTS Gross composition was similar among cheeses. Microbiological analysis indicated that lactic acid bacteria added to cheeses reached high levels. None of the strains assayed affected the primary proteolysis. Overall, E. faecium had a clearer effect on the peptide and lipolysis profiles of cheeses. Analysis of the volatile fraction of cheeses indicated that the levels of several compounds involved in the overall flavour of goat's cheeses were affected by the presence of E. faecium. This could explain the differences detected in the global perception of cheeses made with this strain compared with control cheeses. CONCLUSION The present work represents a first contribution to knowledge of the ripening process of Argentinean goat's cheeses made with the addition of autochthonous adjunct cultures. The results suggest that E. faecium ETC3 showed a significant effect during ripening, which was reflected both in the profiles of proteolysis, lipolysis and volatile compounds and in the global sensory perception of cheeses.
Collapse
Affiliation(s)
- Rubén Oliszewski
- Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, CONICET, Florentino Ameghino s/n, Barrio Mercantil, El Manantial, CP 4105, Tucumán, Argentina
| | | | | | | | | |
Collapse
|
24
|
Ferrandini E, Castillo M, de Renobales M, Virto MD, Garrido MD, Rovira S, López MB. Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese. J Dairy Sci 2012; 95:2788-96. [PMID: 22612916 DOI: 10.3168/jds.2011-4733] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2011] [Accepted: 01/20/2012] [Indexed: 11/19/2022]
Abstract
The influence of lamb rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste rennet. The rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese.
Collapse
Affiliation(s)
- E Ferrandini
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Campus de Espinardo, E- 30071 Murcia, Spain
| | | | | | | | | | | | | |
Collapse
|
25
|
Yasuda S, Kuwata H, Kawamoto K, Shirakawa J, Atobe S, Hoshi Y, Yamasaki M, Nishiyama K, Tachibana H, Yamada K, Kobayashi H, Igoshi K. Effect of highly lipolyzed goat cheese on HL-60 human leukemia cells: antiproliferative activity and induction of apoptotic DNA damage. J Dairy Sci 2012; 95:2248-60. [PMID: 22541454 DOI: 10.3168/jds.2011-4153] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2011] [Accepted: 01/07/2012] [Indexed: 11/19/2022]
Abstract
To establish cheese as a dairy product with health benefits, we embarked on examining the multifunctional role of cheeses, especially in the field of cancer prevention. The current study was designed to investigate whether different types of commercial goat cheeses may possess antiproliferative activity, using an HL-60 human promyelocytic leukemia cell line as a cancer cell model. Among 11 cheese extracts tested at 500μg/mL, 6 (Crottin de Chavignol, Pouligny Saint-Pierre, Chabichou du Poitou, Valencay, Kavli, and Sainte-Maure de Touraine) resulted in a significant decrease of cell viability, which is consistent with a decrease in viable cell number. Compared with the half-maximal inhibitory concentration (IC(50)) value of individual cheeses in cellular proliferation assays, the Pouligny Saint-Pierre extract showed strong inhibition. Incubation of cells in the presence of Pouligny Saint-Pierre extract resulted in induction of cellular morphological changes and apoptotic DNA fragmentation as well as expression of the active form of caspase-3 protein. Based on the quantification of the ratio of free fatty acids to triglycerides in different cheese samples, a significant correlation was detected between lipolytic ripeness and IC(50) values for antiproliferative capacity tested in HL-60 cells. Collectively, these results support a potential role of highly lipolyzed goat cheeses in the prevention of leukemic cell proliferation.
Collapse
Affiliation(s)
- S Yasuda
- Department of Bioscience, School of Agriculture, Tokai University, Kawayo, Minamiaso, Aso, Kumamoto, Japan.
| | | | | | | | | | | | | | | | | | | | | | | |
Collapse
|
26
|
Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening. Small Rumin Res 2012. [DOI: 10.1016/j.smallrumres.2012.01.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
27
|
Delgado FJ, González-Crespo J, Cava R, Ramírez R. Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS. Food Chem 2011; 129:1156-63. [PMID: 25212351 DOI: 10.1016/j.foodchem.2011.05.096] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2010] [Revised: 03/29/2011] [Accepted: 05/20/2011] [Indexed: 11/24/2022]
Abstract
The volatile profile of the Spanish goat raw milk cheese of the protected designation of origin (PDO) "Queso Ibores" was studied at four stages of maturation (day 1, 30, 60, and 90) by the method of solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS) to determinate the characteristic volatile compounds of this cheese and to know the changes in the volatile profile of this cheese during maturation. According to the PDO, Ibores cheese aroma varies between sweet and mild and it has a strong taste, slightly tart. A total of 64 compounds were detected: 14 acids, 18 alcohols, 13 esters, 6 ketones and 13 compounds which could not be classified in these groups. Carboxylic acids were the most abundant volatile compounds in the headspace of Ibores cheese. Content of volatile compounds was significantly modified (P<0.05) during ripening. The relative total amounts of acids, esters and ketones increased during the first 60days of maturation. The most characteristic compounds of Ibores cheese aroma were butanoic, hexanoic and octanoic acids, some alcohols (2-butanol and 2-heptanol), ethyl esters of hexanoic and butanoic acids, some methyl ketones (2-butanone, 2-pentanone and 2-heptanone) and δ-decalactone.
Collapse
Affiliation(s)
- Francisco José Delgado
- Instituto Tecnológico Agroalimentario (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain
| | - José González-Crespo
- Instituto Tecnológico Agroalimentario (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain
| | - Ramón Cava
- Research Group Tradinnoval, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
| | - Rosario Ramírez
- Instituto Tecnológico Agroalimentario (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain.
| |
Collapse
|
28
|
Delgado FJ, González-Crespo J, Cava R, Ramírez R. Free Fatty Acids and Oxidative Changes of a Raw Goat Milk Cheese through Maturation. J Food Sci 2011; 76:C669-73. [DOI: 10.1111/j.1750-3841.2011.02140.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
29
|
Li G, You J, Suo Y, Song C, Sun Z, Xia L, Zhao X, Shi J. A developed pre-column derivatization method for the determination of free fatty acids in edible oils by reversed-phase HPLC with fluorescence detection and its application to Lycium barbarum seed oil. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
30
|
Li G, Song C, You J, Sun Z, Xia L, Suo Y. Optimisation of red pepper seed oil extraction using supercritical CO2 and analysis of the composition by reversed-phase HPLC-FLD-MS/MS. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02441.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
31
|
SLAČANAC VEDRAN, BOŽANIĆ RAJKA, HARDI JOVICA, REZESSYNÉ SZABÓ JUDIT, LUČAN MIRELA, KRSTANOVIĆ VINKO. Nutritional and therapeutic value of fermented caprine milk. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00575.x] [Citation(s) in RCA: 95] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
32
|
Randazzo C, Pitino I, Ribbera A, Caggia C. Pecorino Crotonese cheese: Study of bacterial population and flavour compounds. Food Microbiol 2010; 27:363-74. [DOI: 10.1016/j.fm.2009.11.010] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2009] [Revised: 11/04/2009] [Accepted: 11/07/2009] [Indexed: 11/29/2022]
|
33
|
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]
|
34
|
Vera RR, English P, Vargas K, Briones I. Lipid profile of commercial beef cuts from grazing, suckling calves. GRASAS Y ACEITES 2009. [DOI: 10.3989/gya.031809] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
35
|
Ruiz-Rodriguez A, Reglero G, Ibañez E. Recent trends in the advanced analysis of bioactive fatty acids. J Pharm Biomed Anal 2009; 51:305-26. [PMID: 19525080 DOI: 10.1016/j.jpba.2009.05.012] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2009] [Revised: 05/13/2009] [Accepted: 05/14/2009] [Indexed: 12/15/2022]
Abstract
The consumption of dietary fats have been long associated to chronic diseases such as obesity, diabetes, cancer, arthritis, asthma, and cardiovascular disease; although some controversy still exists in the role of dietary fats in human health, certain fats have demonstrated their positive effect in the modulation of abnormal fatty acid and eicosanoid metabolism, both of them associated to chronic diseases. Among the different fats, some fatty acids can be used as functional ingredients such as alpha-linolenic acid (ALA), arachidonic acid (AA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), gamma-linolenic acid (GLA), stearidonic acid (STA) and conjugated linoleic acid (CLA), among others. The present review is focused on recent developments in FAs analysis, covering sample preparation methods such as extraction, fractionation and derivatization as well as new advances in chromatographic methods such as GC and HPLC. Special attention is paid to trans fatty acids due its increasing interest for the food industry.
Collapse
Affiliation(s)
- Alejandro Ruiz-Rodriguez
- Departamento de Caracterización de Alimentos, Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva, 3, E-28006 Madrid, Spain
| | | | | |
Collapse
|
36
|
Poveda JM, Sánchez-Palomo E, Pérez-Coello MS, Cabezas L. Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses. ACTA ACUST UNITED AC 2008. [DOI: 10.1051/dst:2007021] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
37
|
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses. J DAIRY RES 2007; 74:468-77. [DOI: 10.1017/s0022029907002804] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Four semi-hard Italian goats' milk cheeses, Flor di Capra (FC), Caprino di Cavalese (CC), Caprino di Valsassina (CV) and Capritilla (C), were compared for compositional, microbiological, biochemical, volatile profile and sensory characteristics. Mean values for the gross composition in part differed between cheeses. At the end of ripening, cheeses contained 7·98−8·51 log10 cfu/g of non-starter lactic acid bacteria. Lactobacillus paracasei, Lb. casei and Lb. plantarum were dominant in almost all cheeses. As shown by the Principal Component Analysis of RP-FPLC data for the pH 4·6-soluble fractions and by the determination of free amino acids, secondary proteolysis of CC and CV mainly differed from the other two cheeses. A total of 72 volatile components were identified by steam distillation-extraction followed by gas chromatography-mass spectrometry. Free fatty acids and esters qualitatively and quantitatively differentiated the profile of CV and CC, respectively. The lowest concentrations of volatile components characterized FC. Descriptive sensory analysis using 17 flavour attributes was carried out by a trained panel. Different flavour attributes distinguished the four goats' cheeses and relationships were found with volatile components, biochemical characteristics and technology.
Collapse
|
38
|
|