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Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine). FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study aims to determine the effects of the autochthonous probiotic bacteria Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis subsp. lactis S1 on proteolysis during the ripening of Sir iz mišine—a Croatian cheese which ripens in a lambskin sack. Sir iz mišine was produced in four different variants: (1) from raw milk without starter cultures, and from pasteurized milk with added (2) Lactococcus lactis ssp. lactis S1, (3) Lactobacillus plantarum B, or (4) a starter culture consisting of a mixture of Lactococcus lactis ssp. lactis S1 and Lactobacillus plantarum B (1:1). The addition of Lactobacillus plantarum B alone or in combination with Lactococcus lactis subsp. lactis S1 noticeably increased the alpha and beta indices because of the synergistic activity between the enzymes responsible for primary proteolysis and added autochthonous bacteria. Cheese produced from raw milk had the lowest (12.16%) content of WSN%TN. The highest WSN%TN content was found in cheese produced with combined probiotic bacteria (30.40%) and Lactococcus lactis ssp. lactis S1 (29.74%). Cheese with added combined probiotic bacteria had a noticeably higher content of TCA-SN%TN, indicating a synergistic performance among autochthonous probiotic bacteria. In conclusion, autochthonous probiotic bacteria, in addition to having a functional value, can improve the ripening properties of cheese.
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Baig D, Sabikhi L, Khetra Y, Shelke PA. Technological challenges in production of camel milk cheese and ways to overcome them – A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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El Hatmi H, Jrad Z, Mkadem W, Chahbani A, Oussaief O, Zid MB, Nouha M, Zaidi S, Khorchani S, Belguith K, Mihoubi NB. Fortification of soft cheese made from ultrafiltered dromedary milk with Allium roseum powder: Effects on textural, radical scavenging, phenolic profile and sensory characteristics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109885] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Al-Zoreky NS, Almathen FS. Using recombinant camel chymosin to make white soft cheese from camel milk. Food Chem 2020; 337:127994. [PMID: 32919273 DOI: 10.1016/j.foodchem.2020.127994] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 08/31/2020] [Accepted: 08/31/2020] [Indexed: 01/20/2023]
Abstract
Bovine derived chymosin in rennet cannot coagulate camel milk (CAM). The study aimed at producing cheese curd from CAM using a recombinant camel chymosin. Pasteurized CAM was prepared for curdling using a recombinant camel chymosin (50 IMCU/ kg). CAM (pH 6.65) contained 2.83% Fat, 3.34% proteins and 9.11% non-fat solids. Physicochemical properties of soft cheese from cultured CAM were 51.89%, 15.62%, 20.21% and 2.47% for moisture, protein, fat and ash, respectively. Cultured CAM afforded higher cheese yield (8.75%) than non-cultured CAM (3.34%). CAM cheese whey had 48.94% and 76.80% of the fat and proteins, respectively, of their corresponding concentrations in CAM. The study is the first report on soft cheeses from CAM (cultured and non-cultured) using a recombinant camel chymosin, with reference to whey constituents. CAM cheese and whey could be added-value products.
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Affiliation(s)
- Najeeb S Al-Zoreky
- Department of Food and Nutrition Sciences, College of Agricultural & Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia; Camel Research Center, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
| | - Faisal S Almathen
- Department of Veterinary Public Health, College of Veterinary Medicine, King Faisal University, Al-Ahsa 31982, Saudi Arabia; Camel Research Center, King Faisal University, Al-Ahsa 31982, Saudi Arabia
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Bancalari E, Montanari C, Levante A, Alinovi M, Neviani E, Gardini F, Gatti M. Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese. Food Res Int 2020; 135:109284. [PMID: 32527479 DOI: 10.1016/j.foodres.2020.109284] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 04/27/2020] [Accepted: 04/30/2020] [Indexed: 02/06/2023]
Abstract
Caciotta is the name used to define a type of Italian semi-hard cheese Caciotta-type cheese. Due to the short ripening time, pasteurization is necessary to eliminate the potential pathogenic bacteria, which may be present in raw milk, causing also the reduction of ripened cheese flavor. The purpose of this research was to evaluate the effect of a selected wild Lactobacillus paracasei strain experimentally used as adjunct culture to enhance the flavour formation in a short-ripened caciotta-type cheese. An integrated polyphasic approach was used to compare the experimental and control Caciotta produced in a company located in Emilia Romagna region (Italy). It was demonstrated how the L. paracasei 4341 was able to develop in curd and cheese interacting with the acidifying commercial starter. The main acidifying starter species, were differently affected by the presence of the adjunct culture. Streptococcus thermophilus shown comparable behavior in all cheese-making step of control and experimental Caciotta, while Lactobacillus delbrueckii subsp bulgaricus, growth was slowed down by the presence of the adjunct culture during the whole ripening time. The higher amount of volatile compounds and organic acids due to the adjunct L. paracasei 4341 lead to a clear differentiation of the experimental Caciotta respect to the control, in terms of aromatic profile, color, texture and sensorial perception.
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Affiliation(s)
- Elena Bancalari
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 44, 40127 Bologna, Italy
| | - Alessia Levante
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy
| | - Marcello Alinovi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy
| | - Erasmo Neviani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 44, 40127 Bologna, Italy
| | - Monica Gatti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
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Gumus P, Hayaloglu AA. Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir. J Dairy Sci 2019; 102:5945-5956. [PMID: 31079909 DOI: 10.3168/jds.2018-15671] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Accepted: 03/18/2019] [Indexed: 12/31/2022]
Abstract
Beyaz peynir, a white brined cheese, was manufactured using different blends of camel chymosin (100, 75, 50, 25, and 0%) with calf chymosin and ripened for 90 d. The purpose of this study was to determine the best mixture of coagulant for Beyaz peynir, in terms of proteolysis, texture, and melting characteristics. The cheeses were evaluated in terms of chemical composition, levels of proteolysis, total free amino acids, texture, meltability, residual coagulant activity, microstructure, and sensory properties during 90 d of ripening. Differences in the gross chemical composition were statistically significant for all types of cheeses. Levels of proteolysis were highly dependent on the blends of the coagulants. Higher proteolysis was observed in cheeses that used a higher ratio of calf chymosin. Differences in urea-PAGE and peptide profiles of each cheese were observed as well. Meltability values proportionally increased with the higher increasing levels of calf chymosin in the blend formula. These coagulants had a slight effect on the microstructure of cheeses. The cheese made with camel chymosin had a harder texture than calf chymosin cheese, and hardness values of all cheese samples decreased during ripening. The cheeses with a high ratio of calf chymosin had higher residual enzyme activity than those made with camel chymosin. No significant difference in sensory properties was observed among the cheeses. In conclusion, cheeses made with a high level of calf chymosin had a higher level of proteolysis, residual coagulant activity, and meltability. The cheeses also had a softer texture than cheeses made with a high content of camel chymosin. Camel chymosin may be used as a coagulant alone if low or limited levels of proteolysis are desired in cheese.
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Affiliation(s)
- P Gumus
- Department of Food Engineering, Kilis 7 Aralık University, 79000 Kilis, Turkey
| | - A A Hayaloglu
- Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.
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Alinovi M, Cordioli M, Francolino S, Locci F, Ghiglietti R, Monti L, Tidona F, Mucchetti G, Giraffa G. Effect of fermentation-produced camel chymosin on quality of Crescenza cheese. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.04.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Konuspayeva G, Camier B, Aleilawi N, Al-Shumeimyri M, Al-Hammad K, Algruin K, Alshammari F, Beaucher E, Faye B. Manufacture of dry- and brine-salted soft camel cheeses for the camel dairy industry. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12319] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gaukhar Konuspayeva
- Al-Farabi Kazakh National University; 71 Al-Farabi Avenue 050040 Almaty Kazakhstan
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
| | - Benedicte Camier
- UMR 1253 Science et Technologie du Lait et de l'Oeuf, INRA-Agrocampus Rennes; 65 Route de St Brieuc 35042 Rennes France
| | - Nasser Aleilawi
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
| | - Mohamed Al-Shumeimyri
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
| | - Khalid Al-Hammad
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
| | - Khalid Algruin
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
| | - Fahad Alshammari
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
| | - Eric Beaucher
- UMR 1253 Science et Technologie du Lait et de l'Oeuf, INRA-Agrocampus Rennes; 65 Route de St Brieuc 35042 Rennes France
| | - Bernard Faye
- Conservation and Genetic Improvement Center; Camel project UTF/SAU/044/SAU; PO Box 761 11942 Al-Kharj Saudi Arabia
- CIRAD-ES, UMR SELMET; F-34938 Montpellier France
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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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Soodam K, Ong L, Powell IB, Kentish SE, Gras SL. Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0250-5] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Børsting MW, Stallknecht MK, Vogensen FK, Ardö Y. Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.09.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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