1
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Muñoz M, Fernández D, Fresno JM, Delgado D. Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels. J Dairy Sci 2023; 106:2314-2325. [PMID: 36823011 DOI: 10.3168/jds.2022-21879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 11/12/2022] [Indexed: 02/23/2023]
Abstract
The effects of high hydrostatic pressure on the constituents and coagulation ability and their effect on cheese production of sheep milk have not been studied in detail. The objective of this work was to evaluate the effect of high hydrostatic pressure processing on the coagulation kinetics and physicochemical properties of sheep milk and to explore how such treatment could improve the cheesemaking process. Five batches of milk were tested: 1 untreated control batch and 4 batches each subjected to a different pressure (150, 300, 450, or 600 MPa) for 5 min at 10°C. As treatment pressure increased, values of electrical conductivity and oxidation-reduction potential were found to decrease. However, no significant reduction in pH was recorded. Treatment pressures >300 MPa produced milk with lower lightness (luminosity) and a more yellow and green hue. Pressures >150 MPa resulted in micellar fragmentation, as well as significant increases in particle size, viscosity, and water-holding capacity as a consequence of the denaturing of soluble proteins. High-pressure treatments increased the solubility of colloidal calcium phosphate, leading to a considerable increase in the concentration of minerals in the serum phase. The highest concentrations of calcium and phosphorus in the rennet whey of milk were reached at 300 MPa. Curd coagulation time was reduced by 28% at pressures >300 MPa, and an increase in the curd firming rate was observed. As treatment pressure increased to 450 MPa, the firmness, elasticity, and the percentage creep recovery of gels increased, whereas values of compliance and fracture strain were reduced. Thus, we can conclude that 300 MPa is the optimum treatment pressure for milk intended for cheesemaking by enzymatic coagulation. This pressure produced milk with optimal coagulation kinetics and water-holding properties with the least loss of fat and protein to the whey.
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Affiliation(s)
- M Muñoz
- Estación Tecnológica de la Leche, ITACYL, Junta de Castilla y León, Palencia, Spain 34071.
| | - D Fernández
- Department of Food Hygiene and Technology, León University, León, Spain 24071
| | - J M Fresno
- Department of Food Hygiene and Technology, León University, León, Spain 24071
| | - D Delgado
- Estación Tecnológica de la Leche, ITACYL, Junta de Castilla y León, Palencia, Spain 34071
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2
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Contribution of salt content to the ripening process of Croatian hard sheep milk cheese (Brač cheese). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113506] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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3
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Yildirim-Mavis C, Ozmen D, Yakisik E, Toker OS, Palabiyik I, Kaner O. Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105242] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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4
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Ghamgui H, Bouaziz F, Frikha F, Châari F, Ellouze‐Chaâbouni S. Production and characterization of soft Sardaigne-type cheese by using almond gum as a functional additive. Food Sci Nutr 2021; 9:2032-2041. [PMID: 33841821 PMCID: PMC8020921 DOI: 10.1002/fsn3.2170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 12/11/2020] [Accepted: 01/02/2021] [Indexed: 11/21/2022] Open
Abstract
The effect of almond gum (AG), as natural polysaccharide with high nutritional value and important functional properties, on physicochemical and textural characteristics of Sardaigne-type cheese was investigated. Response surface methodology (RSM) using Box-Behnken design was applied to determine optimal levels of three selected processing variables such as coagulation temperature (25-45°C), stirring period (20-30 min), and AG concentration (0.25%-0.75%). A 3-level factorial design was employed to evaluate physicochemical and rheological responses of Sardaigne-type cheese with AG added. The P-values of ANOVA indicated that the processing variables selected have significantly affected dry matter content (p = .002), cheese yield (p = .0172), syneresis level (p = .0135), hardness (p = .0103), and adhesiveness (p = .0410). However, pH, cohesiveness, and elasticity are not affected by the selected processing variables. Predictive regression equations with a high coefficient of (R 2 ≥ .686) determination are constructed. The addition of AG owing to its water retention property has improved yield cheese as well moisture level. Therefore, this additional moisture in Sardaigne-type cheese will be responsible for softer and smoother textural. Indeed, fivefold drop of adhesiveness and fourfold reduction of hardness are observed in cheese formulated with AG at 0.75% and in same temperature and stirring period conditions that commercial cheese. RSM analysis showed that optimum levels of processing variables are reached at AG concentration of 0.57% (w/v), coagulation temperature of 42.57°C, and stirring period of 20 min. Results of sensory properties showed that AG incorporation in Sardaigne-type cheese does not have an adverse impact on organoleptically characteristics and overall acceptability of product was better than commercial cheese.
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Affiliation(s)
- Hanen Ghamgui
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
- Laboratory of Biochemistry and Enzymatic Engineering of LipasesENISSfaxTunisia
| | - Fatma Bouaziz
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
| | - Fakher Frikha
- Laboratory of Biochemistry and Enzymatic Engineering of LipasesENISSfaxTunisia
- Department of Life SciencesFaculty of Science of SfaxSfaxTunisia
| | - Fatma Châari
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
| | - Semia Ellouze‐Chaâbouni
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
- Unité de service commun bioréacteur couplé à un ultrafiltreEcole Nationale d’Ingénieurs de SfaxUniversité de SfaxSfaxTunisia
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5
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Jiao J, Liu Z, Zheng Y, Liu J. A novel application of
Monascus
purpureus
in semi‐soft cheese making. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15209] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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
| | - 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
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute Bright Dairy & Food Co., Ltd Shanghai China
| | - Jing Liu
- 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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6
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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.
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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.
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7
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González Ariceaga CC, Afzal MI, Umer M, Abbas S, Ahmad H, Sajjad M, Parvaiz F, Imdad K, Imran M, Maan AA, Khan MKI, Ullah A, Hernández-Montes A, Aguirre-Mandujano E, Villegas de Gante A, Jacquot M, Cailliez-Grimal C. Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk. Foods 2019; 8:foods8100509. [PMID: 31627486 PMCID: PMC6836072 DOI: 10.3390/foods8100509] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 10/09/2019] [Accepted: 10/11/2019] [Indexed: 11/16/2022] Open
Abstract
Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, the present study was conducted to establish a general profile of Poro cheese by characterizing their physicochemical, textural, rheological, sensorial and microbiological characteristics. Differences in moisture, proteins, fats, NaCl, titrable acidity, pH, color texture and rheology amongst cheese factories were observed and ranges were established. Fifteen descriptors were generated to provide a descriptive analysis, eight of which were significantly different amongst the factories with no differences in the global acceptability of cheese. The favorite cheese had the highest scores for aroma attributes. Conventional and molecular methods were used to identify the main microorganisms, for which Lactobacillus plantarum, L. fermentum, L. farciminis and L. rhamnosus were the main microorganisms found in Porocheese. The obtained data constituted the parameters for characterizing Poro cheese, which will strongly help to support its origin appellation request process.
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Affiliation(s)
- Citlalli Celeste González Ariceaga
- Biomolecular Engineering Laboratory, University of Lorraine, F-54518 Nancy, France.
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Texcoco CP 56230, Mexico.
| | - Muhammad Inam Afzal
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Muhammad Umer
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Shabbar Abbas
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Haroon Ahmad
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Muhammad Sajjad
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Fahed Parvaiz
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Kaleem Imdad
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore 54000, Pakistan.
| | - Abid Aslam Maan
- Department of Food Engineering, University of Agriculture, Faisalabad 38000, Pakistan.
| | | | - Azmat Ullah
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Out Fall Road, Civil Lines, Lahore 54000, Pakistan.
| | - Arturo Hernández-Montes
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Texcoco CP 56230, Mexico.
| | - Eleazar Aguirre-Mandujano
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Texcoco CP 56230, Mexico.
| | - Abraham Villegas de Gante
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Texcoco CP 56230, Mexico.
| | - Muriel Jacquot
- Biomolecular Engineering Laboratory, University of Lorraine, F-54518 Nancy, France.
| | - Catherine Cailliez-Grimal
- Biomolecular Engineering Laboratory, University of Lorraine, F-54518 Nancy, France.
- Stress Immunity Pathogens Laboratory, University of Lorraine, EA7300 Nancy, France.
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8
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Sharma Khanal BK, Budiman C, Hodson MP, Plan MR, Prakash S, Bhandari B, Bansal N. Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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9
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Saiki R, Hagi T, Narita T, Kobayashi M, Sasaki K, Asahina Y, Tajima A, Nomura M. Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.299] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Risa Saiki
- Institute of Livestock and Grassland Science, NARO
- Graduate School of Life and Environmental Sciences, University of Tsukuba
| | - Tatsuro Hagi
- Institute of Livestock and Grassland Science, NARO
| | | | | | | | - Yui Asahina
- Institute of Livestock and Grassland Science, NARO
- Graduate School of Life and Environmental Sciences, University of Tsukuba
| | - Atsushi Tajima
- Graduate School of Life and Environmental Sciences, University of Tsukuba
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10
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Ávila M, Gómez-Torres N, Delgado D, Gaya P, Garde S. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese. Food Res Int 2017; 100:595-602. [DOI: 10.1016/j.foodres.2017.07.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 07/07/2017] [Accepted: 07/13/2017] [Indexed: 11/28/2022]
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11
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Hasanzadeh A, Raftani Amiri Z, Aminifar M. Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Asieh Hasanzadeh
- Department of Food Science and Technology; Sari Agricultural Sciences and Natural Resources University; P.O. Box 578 Sari Iran
| | - Zeynab Raftani Amiri
- Department of Food Science and Technology; Sari Agricultural Sciences and Natural Resources University; P.O. Box 578 Sari Iran
| | - Mehrnaz Aminifar
- Department of Food Science & Technology; Faculty of Food Industry and Agriculture; Standard Research Institute (SRI); P.O. Box 31745-139 Karaj Iran
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12
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Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.028] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Felicio T, Esmerino E, Vidal V, Cappato L, Garcia R, Cavalcanti R, Freitas M, Conte Junior C, Padilha M, Silva M, Raices R, Arellano D, Bollini H, Pollonio M, Cruz A. Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine. Food Chem 2016; 196:628-37. [DOI: 10.1016/j.foodchem.2015.09.102] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 09/25/2015] [Accepted: 09/29/2015] [Indexed: 10/23/2022]
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14
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Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature. J CHEM-NY 2016. [DOI: 10.1155/2016/8690380] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The quantitative relationships among chemical composition, storage temperature, and texture of cheese were not fully understood. In this study, the effects of composition and temperature on textural properties of eight common varieties of sliced cheese were examined. The textural properties of sliced cheeses, including firmness, cohesiveness, adhesiveness, springiness, chewiness, and resilience, were measured by texture profile analysis after storage at 4 and 25°C for 4 h. Multivariate logistic regression models were established to describe the quantitative relationships of textural properties (dependent variables) to chemical composition and storage temperature (independent variables) of sliced cheeses. Results showed that protein, fat, moisture, and sodium chloride contents as well as storage temperature significantly affected the texture of sliced cheeses (P<0.05). In particular, fat in the dry matter and moisture in the nonfat substances were negatively correlated with firmness of sliced cheeses (P<0.05). As storage temperature rose from 4 to 25°C, the average values of firmness, chewiness, and resilience substantially declined by 42%, 45%, and 17%, respectively (P<0.05). This study provided reference data for adjusting chemical composition and storage temperature of common cheese products to obtain favorable texture for Chinese consumers, which thereby facilitated the localization of cheese industry in Chinese market.
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15
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Diezhandino I, Fernández D, Sacristán N, Combarros-Fuertes P, Prieto B, Fresno J. Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Syed QA, Buffa M, Guamis B, Saldo J. Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review. Crit Rev Food Sci Nutr 2015; 56:474-83. [DOI: 10.1080/10408398.2013.779570] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Magenis RB, Prudêncio ES, Fritzen-Freire CB, Stephan MP, Silvio do Egito A, Daguer H. Rheological, physicochemical and authenticity assessment of Minas Frescal cheese. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.04.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.041] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Farahani G, Ezzatpanah H, Abbasi S. Characterization of Siahmazgi cheese, an Iranian ewe's milk variety: Assessment of physico-chemical, textural and rheological specifications during ripening. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.06.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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21
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Inácio RS, Fidalgo LG, Santos MD, Queirós RP, Saraiva JA. Effect of high-pressure treatments on microbial loads and physicochemical characteristics during refrigerated storage of raw milk Serra da Estrela cheese samples. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12423] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rita S. Inácio
- QOPNA; Department of Chemistry; University of Aveiro; 3810-193 Aveiro Portugal
| | - Liliana G. Fidalgo
- QOPNA; Department of Chemistry; University of Aveiro; 3810-193 Aveiro Portugal
| | - Mauro D. Santos
- QOPNA; Department of Chemistry; University of Aveiro; 3810-193 Aveiro Portugal
| | - Rui P. Queirós
- QOPNA; Department of Chemistry; University of Aveiro; 3810-193 Aveiro Portugal
| | - Jorge A. Saraiva
- QOPNA; Department of Chemistry; University of Aveiro; 3810-193 Aveiro Portugal
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22
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Delgado FJ, Delgado J, González-Crespo J, Cava R, Ramírez R. High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality. FOOD SCI TECHNOL INT 2013; 19:493-501. [PMID: 23729423 DOI: 10.1177/1082013212455349] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of high-pressure treatment (400 or 600 MPa for 7 min) on microbiology, proteolysis, texture and sensory parameters was investigated in a mature raw goat milk cheese. At day 60 of analysis, Mesophilic aerobic, Enterobacteriaceae, lactic acid bacteria and Listeria spp . were inactivated after high-pressure treatment at 400 or 600 MPa. At day 90, mesophilic aerobic, lactic acid bacteria and Micrococacceae counts were significantly lower in high-pressure-treated cheeses than in control ones. In general, nitrogen fractions were significantly modified after high-pressure treatment on day 60 at 600 MPa compared with control cheeses, but this effect was not found in cheeses after 30 days of storage (day 90). On the other hand, high-pressure treatment caused a significant increase of some texture parameters. However, sensory analysis showed that neither trained panellists nor consumers found significant differences between control and high-pressure-treated cheeses.
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Affiliation(s)
- Francisco José Delgado
- Research Group Tradinnoval, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
| | | | | | - Ramón Cava
- Research Group Tradinnoval, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
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23
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Licón CC, Carmona M, Molina A, Berruga MI. Chemical, microbiological, textural, color, and sensory characteristics of pressed ewe milk cheeses with saffron (Crocus sativus L.) during ripening. J Dairy Sci 2012; 95:4263-74. [PMID: 22818440 DOI: 10.3168/jds.2012-5389] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2012] [Accepted: 03/25/2012] [Indexed: 11/19/2022]
Abstract
Adding saffron to dairy products represents an innovative practice to introduce them to niche markets. This paper represents a contribution to this field, as few studies have evaluated the influence of this spice on general aspects and ripening parameters of cheese. In this work, pasteurized ewe milk pressed cheeses with saffron were made to study compositional, microbiological, color, textural, and sensory characteristics in relation to saffron concentration and ripening time. The main changes were observed on sensory characteristics and color. In addition, compositional, textural, and microbiological changes could be observed; among them, saffron cheeses were firmer and more elastic but less prone to fracture. A remarkable result that could lead to further studies is that saffron addition slightly slowed down growth of total and lactic acid bacteria. This resulted in a slightly lower rate of pH decrease during pressing and, as a consequence, lower salt and water content. Compositional differences were not evident by the end of the ripening period.
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Affiliation(s)
- C C Licón
- Departamento de Ciencia y Tecnología Agroforestal y Genética, ETSIA-IDR, Universidad de Castilla-La Mancha, Campus Universitario 02071, Albacete, Spain
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Delgado FJ, González-Crespo J, Cava R, Ramírez R. Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.03.025] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Koca N, Balasubramaniam VM, Harper WJ. High-pressure effects on the microstructure, texture, and color of white-brined cheese. J Food Sci 2012; 76:E399-404. [PMID: 22417430 DOI: 10.1111/j.1750-3841.2011.02201.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED White-brined cheeses were subjected to high-pressure processing (HPP) at 50, 100, 200, and 400 MPa at 22 °C for 5 and 15 min and ripened in brine for 60 d. The effects of pressure treatment on the chemical, textural, microstructural, and color were determined. HPP did not affect moisture, protein, and fat contents of cheeses. Similar microstructures were obtained for unpressurized cheese and pressurized cheeses at 50 and 100 MPa, whereas a denser and continuous structure was obtained for pressurized cheeses at 200 and 400 MPa. These microstructural changes exhibited a good correlation with textural changes. The 200 and 400 MPa treatments resulted in significantly softer, less springy, less gummy, and less chewy cheese. Finally, marked differences were obtained in a* and b* values at higher pressure levels for longer pressure-holding time and were also supported by ΔE* values. The cheese became more greenish and yellowish with the increase in pressure level. PRACTICAL APPLICATION The quality of cheese is the very important to the consumers. This study documented the pressure-induced changes in selected quality attributes of semisoft and brine-salted cheese. The results can help the food processors to have knowledge of the process parameters resulting in quality changes and to identify optimal process parameters for preserving pressure-treated cheeses.
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Affiliation(s)
- N Koca
- Dept. of Food Engineering, Ege Univ., 35100 Bornova, Izmir, Turkey.
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Martínez-Rodríguez Y, Acosta-Muñiz C, Olivas GI, Guerrero-Beltrán J, Rodrigo-Aliaga D, Sepúlveda DR. High Hydrostatic Pressure Processing of Cheese. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00192.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pereira C, Franco M, Gomes A, Malcata F. Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.06.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Spilimbergo S, Matthews MA, Cinquemani C. Supercritical Fluid Pasteurization and Food Safety. ALTERNATIVES TO CONVENTIONAL FOOD PROCESSING 2010. [DOI: 10.1039/9781849730976-00145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Supercritical fluid pasteurization has been studied for over 20 years and the state of science and technology is such that it is now a viable and economical alternative to thermal pasteurization for a number of food products. The manufacture and distribution of food faces increasingly strict demands in terms of both safety and quality. Traditional thermal pasteurization is both effective and well-accepted by the public for milk and other products. However, thermal treatment is less effective and sometimes infeasible for certain products, such as fruit juices, seafoods and fresh vegetables. This is particularly true when the food products are packaged and shipped long distances. Supercritical fluid technology, a non-thermal, low temperature process, has been shown to reduce the viability of a number of pathogenic organisms important to the food industry. In addition, supercritical fluids, particularly CO2, have promise in deactivating subcellular pathogens such as prions and viruses. Numerous basic science investigations reveal the mechanism of supercritical fluid pasteurization and how it differs from thermal methods. Several commercial companies have issued patents and built demonstration plants based on the technology. In addition, certain supercritical fluids may provide additional benefits for food processors. This chapter provides a comprehensive review of both science and technology of supercritical fluid technology as applied to foods.
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Affiliation(s)
- Sara Spilimbergo
- Department of Materials Engineering and Industrial Technologies, University of Trento Via Mesiano 77 38050 Trento Italy
| | - Michael A. Matthews
- Department of Chemical Engineering, University of South Carolina Columbia SC 29208 USA
| | - Claudio Cinquemani
- Department of Materials Engineering and Industrial Technologies, University of Trento Via Mesiano 77 38050 Trento Italy
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Daryaei H, Coventry J, Versteeg C, Sherkat F. Combined pH and high hydrostatic pressure effects on Lactococcus starter cultures and Candida spoilage yeasts in a fermented milk test system during cold storage. Food Microbiol 2010; 27:1051-6. [DOI: 10.1016/j.fm.2010.07.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2010] [Revised: 07/01/2010] [Accepted: 07/08/2010] [Indexed: 10/19/2022]
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Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.07.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Fritzen-Freire C, Müller C, Laurindo J, Prudêncio E. The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.09.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.10.009] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Juan B, Ferragut V, Guamis B, Trujillo AJ. The effect of high-pressure treatment at 300MPa on ripening of ewes’ milk cheese. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.07.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese. J DAIRY RES 2007; 74:438-45. [DOI: 10.1017/s0022029907002798] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The free fatty acid (FFA) profile of high pressure treated ewes' milk cheeses were studied to assess the effect of pressure treatment on cheese lipolysis. Cheeses were treated at 200, 300, 400 or 500 MPa (2P to 5P) at two stages of ripening (after 1 and 15 days of manufacturing; P1 and P15) and FFA were assayed at 1, 15 and 60 d ripening. On the first day of ripening, 3P1-cheeses showed levels of FFA twice that of the control cheeses. However, no significant differences were found between 3P1 and control cheeses at 60 d ripening. On the contrary, 4P1 and 5P1-cheeses had the lowest total FFA levels. The point at which pressure treatment was applied influenced the FFA profile of cheeses; cheeses pressurized at pressures <400 MPa on the first day of ripening were more similar to untreated cheeses than their homologues treated at 15 d.
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