1
|
Garofalo G, Taspinar T, Busetta G, Mastrangelo S, Portolano B, Sardina MT, Gaglio R, Erten H, Settanni L. Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects. J Dairy Sci 2024; 107:6614-6628. [PMID: 38754834 DOI: 10.3168/jds.2024-24711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Accepted: 03/22/2024] [Indexed: 05/18/2024]
Abstract
Typically, Swiss-type cheese is made from cow milk. However, in the present work an attempt to expand the sheep supply chain and product offering in this field was made by developing a new type of cheese using Swiss-type cheese technology. The cheese was manufactured under industrial conditions, and fermentations were carried out using freeze-dried commercial starters that are traditionally used in the production of Swiss cheese. Two experimental "Ewiss cheese" (EC) products were produced using raw milk (RM) and pasteurized milk (PM), respectively. Fourteen microbial groups were investigated by plate counts from curd until ripened cheeses. According to microbiological analyses, no statistically significant differences were found between the 2 productions with respect to the group of lactic acid bacteria (LAB). The curds were mainly characterized by mesophilic LAB cocci (7.45 log10 cfu/g in RM-EC and 7.33 log10 cfu/g in PM-EC). However, at the end of the ripening period (9 mo), the cheeses exhibited a higher presence of mesophilic LAB rods. Undesired microbiological groups were found only in the curd of raw milk cheese in the range of 104 to 105 cfu/g, but they were reaching undetectable levels by plate count in the cheese at the end of ripening. The RM-EC and PM-EC were characterized by 76% and 68% of DM, respectively. These cheeses contained 29.30% and 34.36% of protein, and 51.31% and 50.38% of fat, respectively. Textural analysis showed differences in terms of hardness, chewiness, and gumminess between the experimental cheeses and Swiss cheese sold on the market. These differences could be attributed to the higher protein content of ewe milk. The main fatty acids in the cheeses were palmitic acid, myristic acid, oleic acid, and capric acid. Among the organic acids, RM-EC had higher concentrations of lactic acid, whereas PM-EC was higher in propionic acid. The ewe cheeses emitted 46 volatile compounds, including acids, aldehydes, ketones, esters, alcohols, and other compounds. The PM-EC was characterized by the main compounds of Swiss-type cheese: acetic acid, butyric acid, ethyl butyrate, ethyl caproate, propanoic acid, and tetramethylpyrazine. Sensory evaluation showed that the new dairy products were generally appreciated, and PM-EC was the most preferred by the judges. This research has enabled the development of new ewe milk products, which could stimulate the valorization of a sector that has been long neglected and still has a large margin of improvement.
Collapse
Affiliation(s)
- Giuliana Garofalo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy
| | - Tansu Taspinar
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana 1250, Turkey
| | - Gabriele Busetta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy
| | - Salvatore Mastrangelo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy
| | - Baldassare Portolano
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy
| | - Maria Teresa Sardina
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy.
| | - Huseyin Erten
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana 1250, Turkey
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy
| |
Collapse
|
2
|
Eramo V, Modesti M, Riggi R, Forniti R, Lembo M, Vinciguerra V, Botondi R. Preserving the Aromatic Profile of Aged Toma Piemontese PDO Cheese with Gaseous Ozone Technology: A Quality Assessment via SPME-GC-MS/E-Nose. J Dairy Sci 2024:S0022-0302(24)01054-3. [PMID: 39098496 DOI: 10.3168/jds.2024-25131] [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: 05/07/2024] [Accepted: 07/10/2024] [Indexed: 08/06/2024]
Abstract
The efficacy of low gaseous ozone concentrations (300 ppb and 400 ppb) in controlling spoilage microflora and preserving the quality of the aged Toma Piemontese PDO cheese was explored. The research integrates consumer tests, Gas Chromatography-Mass Spectrometry (GC-MS) with Solid phase Microextraction (SPME) fiber and Electronic Nose (e-nose) analysis to conduct a detailed assessment of the cheese's aromatic composition. Results indicate that low ozone concentrations significantly affected spoilage microflora, preserving the overall quality. Through GC-FID (Flame Ionization Detection) analysis, 22 of all identified compounds by GC-MS were quantified, including ethyl acetate (sweety), diacetyl and acetoin (buttery). Compared with the untreated sample, ozone treatments maintained the distinctive characteristics of Toma Piemontese PDO cheese, reducing the formation of off-flavors-related compounds (i.e., ethanol). Moreover, ozone-treated samples correlated with positive aroma scores given by consumers. However, sensory perception involves complex interactions among aroma compounds, highlighting the importance of advanced approaches. The utilization of a 12-sensor Quartz Microbalance (QMB) e-nose played a crucial role in identifying subtle differences in aroma, contributing to a more nuanced understanding of ozone treatments on the cheese's sensory profile. In conclusion, this research demonstrates the potential of ozone technology as a viable and effective method for improving the quality of aged Toma Piemontese PDO cheese.
Collapse
Affiliation(s)
- V Eramo
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - M Modesti
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - R Riggi
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - R Forniti
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - M Lembo
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - V Vinciguerra
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - R Botondi
- Department for Innovation in Biological, Agro-Food and Forest Systems - DIBAF, University of Tuscia, via S. Camillo de Lellis snc, 01100 Viterbo, Italy.
| |
Collapse
|
3
|
Rampanti G, Raffo A, Melini V, Moneta E, Nardo N, Saggia Civitelli E, Bande-De León C, Tejada Portero L, Ferrocino I, Franciosa I, Cardinali F, Osimani A, Aquilanti L. Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum. Food Res Int 2023; 173:113459. [PMID: 37803784 DOI: 10.1016/j.foodres.2023.113459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The aim of this study was the chemical, microbiological, textural, and sensory characterization of pilot-scale prototypes of an Italian ewe's raw milk cheese (Caciofiore) curdled with commercial Cynara cardunculus rennet, used as a control, and crude extracts obtained from flowers of either spontaneous or cultivated Onopordum tauricum. Hence, the control and experimental cheese prototypes produced in two rounds of cheesemaking trials were assayed, at the end of their 60-day maturation, for the following features: pH, titratable acidity, dry matter, fat, total and soluble nitrogen (TN and SN, respectively), ash, salt, protein, lactose, viable plate counts and composition of the bacterial and fungal populations, color, texture, volatile organic compounds (VOCs), and olfactory attributes by sensory analysis (the latter for the sole prototypes curdled with the commercial rennet and the extract obtained from cultivated O. tauricum). The data overall collected showed a very low impact of the type of thistle rennet on the analyzed cheese traits, with significant differences being exclusively found for SN/TN%, titratable acidity, color, and adhesiveness. By contrast, a higher impact of the cheesemaking round was seen, with significant differences being observed for salt content, load of presumptive lactobacilli, thermophilic cocci, and Escherichia coli, and levels of the following VOCs: 2,3-butanedione, 2-pentanone, 1-butanol, 2-heptanone, 3-methyl-1-butanol, 2-heptanol, 2-nonanone, dimethyl trisulfide, 2-methyl propanoic acid, butanoic acid, and 3-methyl butanoic acid. Sensory analysis revealed a strong ewe's cheese odor, accompanied by other olfactory notes, such as pungent, sour curd, sweet, and Parmesan cheese-like notes, in all the analysed cheese prototypes. Moreover, key odor active compounds, including butanoic acid, ethyl butanoate, 2,3-butanedione, 1-octen-3-one, and dimethyl trisulfide, were identified by GC-olfactometry analysis. Regarding the odor attributes as determined by sensory analysis, again the type of rennet had an almost negligible impact, with significant differences being only perceived for 1 or 2 out of 20 odor attributes, depending on the analytical conditions applied. Although some aspects deserve further investigation, the results herein collected confirm that O. tauricum can be regarded as an alternative source of thistle rennet for the manufacture of Caciofiore cheese, and more in general, Mediterranean ewe's milk cheeses.
Collapse
Affiliation(s)
- Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Antonio Raffo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy.
| | - Valentina Melini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | - Elisabetta Moneta
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | - Nicoletta Nardo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | | | - Cindy Bande-De León
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Luis Tejada Portero
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos, Guadalupe 30107, Spain
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Irene Franciosa
- Department of Agricultural, Forest, and Food Science, University of Turin (UNITO), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
| |
Collapse
|
4
|
Baleswaran A, Couderc C, Reyrolle M, Le Bechec M, Dayde J, Tormo H, Jard G. Elaboration and characterisation of a miniature soft lactic goat cheese model to mimic a factory cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
|
5
|
Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers. DAIRY 2023. [DOI: 10.3390/dairy4010003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Greece has a variety of cheeses that are registered as protected designation of origin and protected geographical indications, and many others that are produced in a traditional way, without such registration. This article aims to describe the characteristics of these cheeses, which do not bear a certification of geographical indication, in order to increase their significance. Therefore, in this work, the scientific data published about the history, production, composition, and other specific properties of some milk cheeses (Kariki, hard Xinotyri, soft Xinotyri, Kefalotyri, Kashkaval Pindos, Graviera, Manoura Sifnos, Teleme, Tsalafouti, Tyraki Tinou, Ladotyri Zakynthou, Touloumotyri, and Melichloro) and whey cheeses (Anthotyros, Myzithra, and Urda) are presented. This information may contribute to their better promotion and recognition, protecting their heritage, and supporting the local economy.
Collapse
|
6
|
Grape Pomace in Ewes Diet Affects Metagenomic Profile, Volatile Compounds and Biogenic Amines Contents of Ripened Cheese. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The main objective of this research was to evaluate the development of volatile organic compounds (VOCs) and the accumulation of biogenic amines (BAs) in relation to the dynamic of microbial population composition in fresh and ripened cheese produced from raw milk of ewes fed a diet containing grape pomace (GP+) and fed a standard diet (Ctrl). Genomic DNA was extracted from the cheeses at 2 (T2), 60 (T60), 90 (T90) and 120 (T120) days of ripening and prepared for 16S rRNA-gene sequencing to characterize the cheese microbiota; furthermore, VOCs were determined via solid-phase microextraction combined with gas chromatography-mass spectrometry and biogenic amines by HPLC analyses. Diet did not affect the relative abundance of the main phyla identified, Proteobacteria characterized T2 samples, but the scenario changed during the ripening. At genus level, Pseudomonas, Chryseobacterium and Acinetobacter were the dominant taxa, however, a lower percentage of Pseudomonas was detected in GP+ cheeses. Enterococcus became dominant in ripened cheeses followed in Ctrl cheeses by Lactobacillus and in GP+ cheeses by Lactococcus. The diet affected the development of carboxylic acids and ketones but not of aldehydes. Low levels of esters were identified in all the samples. In total, four biogenic amines were determined in cheeses samples and their levels differed between the two groups and during ripening time. In 60, T90 and T120 GP+ cheeses, a lower amount of 2-phenylethylamine was found compared to Ctrl. Putrescine was detected only in GP+ samples and reached the highest level at 120 days. Conversely, the amount of cadaverine in GP+ samples was invariable during the ripening. The concentration of tyramine in GP+ samples was compared to Ctrl during the ripening. Overall, significant positive correlations between some families of bacteria and the formation of VOCs and BAs were found.
Collapse
|
7
|
Say D. Physicochemical composition, nitrogen fraction and volatile profiles of goat cheese made with artisanal liquid coagulant. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2469-2478. [PMID: 35602432 PMCID: PMC9114207 DOI: 10.1007/s13197-021-05266-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/09/2021] [Accepted: 09/12/2021] [Indexed: 06/03/2023]
Abstract
In this study, physicochemical composition, nitrogen fractions and volatile compounds of goat cheeses manufactured using artisanal liquid coagulant by four different manufacturers in a mountainous area were investigated. Fresh goat cheeses were characterized by their high fat and high levels of total free amino acids. Volatile profiles were isolated by a solid-phase microextraction technique (SPME/GC-MS) and analyzed by gas chromography-mass spectrometry (GC-MS). In the cheeses, 50 aroma components were identified as ten acids, nine terpens, nine alcohols, eight esters, six aldehydes, five ketones, two volatile phenols and one norisoprenoid with 13 carbon atoms. The major aroma compounds found were nonanoic acid, 2-hexanol and acetoin.
Collapse
Affiliation(s)
- Dilek Say
- Vocational School of Pozantı, Cukurova University, Pozantı, 01470 Adana, Turkey
| |
Collapse
|
8
|
Tahmas-Kahyaoğlu D, Cakmakci S, Hayaloglu AA. Changes during storage in volatile compounds of butter produced using cow, sheep or goat’s milk. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
9
|
Murtaza MA, Anees‐Ur‐Rehman M, Hafiz I, Ameer K, Celik OF. Effects of probiotic adjuncts on physicochemical properties, organic acids content, and proteolysis in cheese prepared from buffalo milk. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16385] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mian Anjum Murtaza
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | | | - Iram Hafiz
- Institute of Chemistry University of Sargodha Sargodha Pakistan
| | - Kashif Ameer
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | | |
Collapse
|
10
|
Senoussi A, Rapisarda T, Schadt I, Chenchouni H, Saoudi Z, Senoussi S, Zitoun OA, Zidoune MN, Carpino S. Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
11
|
|
12
|
Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8010020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage. Mesophilic lactic acid bacteria (LAB) predominated (>8.5 log CFU/g) in freshly fermented Xinotyri cheeses (pH 4.5–4.6), regardless of milk pasteurization. Enterobacteria, pseudomonads and staphylococci were suppressed below 6 and 4–5 log CFU/g in fresh cheeses from raw and pasteurized milk, respectively. Salmonella and Listeria spp. were absent in 25 g cheese samples. Coagulase-positive staphylococci exceeded the 5-log safety threshold in fresh raw milk cheeses, which also had 10-fold higher levels of enterococci than pasteurized milk cheeses. Non-LAB groups declined <100 CFU/g, whereas yeasts increased to 5–6 log CFU/g in both cheeses during ripening. Milk pasteurization affected the protein, fat, ash, moisture, nitrogen fractions, total free fatty acids and total free amino acids content of cheeses. Primary proteolysis, detectable by urea-PAGE, was more intense in raw milk cheeses than in pasteurized milk cheeses. However, the hydrophilic and hydrophobic peptides and their ratio in the water-soluble fraction were similar in both cheeses. Cheeses discriminated clearly according to the milk kind (raw, pasteurized) and the stage of ripening, based on the examined biochemical characteristics.
Collapse
|
13
|
Garofalo G, Busetta G, Maniaci G, Sardina MT, Portolano B, Badalamenti N, Maggio A, Bruno M, Gaglio R, Settanni L. Development of "Quadrello di Ovino", a Novel Fresh Ewe's Cheese. Foods 2021; 11:25. [PMID: 35010151 PMCID: PMC8750039 DOI: 10.3390/foods11010025] [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: 12/06/2021] [Revised: 12/20/2021] [Accepted: 12/21/2021] [Indexed: 11/16/2022] Open
Abstract
This work was performed to produce a new soft ewe's milk cheese, namely "Quadrello di ovino" (QdO) cheese, to enlarge ewe's dairy product portfolio of South Italy, barely limited to Pecorino cheese typology. Cheese making was performed applying the technology for "Crescenza" cheese typology with some modifications. In particular, pasteurized ewes' milk was inoculated with two commercial starter formulations (SF1 and SF2) of Streptococcus thermophilus to obtain two different productions (QdO-P1 and QdO-P2, respectively). Plate counts demonstrated the ability of both starter formulations to drive the fermentation process, since S. thermophilus counts reached 109 CFU/g in both productions. Generally, the two starter formulations did not affect the chemical composition of QdO cheeses that contained, on average, 64.08% dry matter of which approximately 54.99% were fats and 36.39% proteins. Among chemical parameters, significant differences were registered for secondary lipid oxidation state (significantly lower for QdO-P2), fatty acids and volatile organic compounds (VOCs). However, the differences registered among cheese VOCs from were not perceived by the panelists who recognized both cheese productions highly similar, although QdO-P2 cheeses were mostly appreciated by the judges. This study allowed to produce a novel fresh ovine cheese with specific chemical and sensorial characteristics well appreciated by consumers.
Collapse
Affiliation(s)
- Giuliana Garofalo
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Gabriele Busetta
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Giuseppe Maniaci
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Maria Teresa Sardina
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Baldassare Portolano
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Natale Badalamenti
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università degli Studi di Palermo, Viale delle Scienze, Ed. 17, 90128 Palermo, Italy; (N.B.); (A.M.); (M.B.)
| | - Antonella Maggio
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università degli Studi di Palermo, Viale delle Scienze, Ed. 17, 90128 Palermo, Italy; (N.B.); (A.M.); (M.B.)
| | - Maurizio Bruno
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università degli Studi di Palermo, Viale delle Scienze, Ed. 17, 90128 Palermo, Italy; (N.B.); (A.M.); (M.B.)
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze, Ed. 5, 90128 Palermo, Italy; (G.G.); (G.B.); (G.M.); (M.T.S.); (B.P.); (R.G.)
| |
Collapse
|
14
|
de Jesus Filho M, Klein B, Wagner R, Godoy HT. Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics. Food Res Int 2021; 150:110788. [PMID: 34865803 DOI: 10.1016/j.foodres.2021.110788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 09/07/2021] [Accepted: 10/24/2021] [Indexed: 11/26/2022]
Abstract
An analytical method was developed to determine volatile compounds (VC) that contribute to the aroma of cheese from Serra da Canastra (Brazil) and evaluate them in three ripening stages (fresh, short-ripened, and ripened) via headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC). Proximate and fatty acid compositions were determined to observe whether there would be changes during ripening. Multivariate designs were applied to optimize the extraction parameters of volatile compounds and assisted by GC olfactometry (GC-O) and chemometrics. The adopted strategy revealed that the best extraction condition requires 10 min of equilibration, 75.2 min of fiber exposure at 40 °C, and 1 g of sample. The data obtained evidenced the alteration of the abundance of volatile compounds, fatty acids, and proximate composition of Canastra cheese during ripening. The fatty acid profile of the samples was mainly composed of palmitic, oleic, and stearic acids. This dairy product is rich in volatile compounds and formed primarily by alcohols (n = 14), acids (n = 13), and esters (n = 11). Olfactometry indicated that the VCs that most affected the aroma of ripened Canastra cheese were acetic acid, isobutyric acid, butanoic acid, and ethyl hexanoate. The method developed effectively discriminated against Canastra cheeses at their different ripening stages.
Collapse
Affiliation(s)
- Milton de Jesus Filho
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| | - Bruna Klein
- Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil
| | - Helena Teixeira Godoy
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| |
Collapse
|
15
|
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]
|
16
|
Demirci S, Öztürk Hİ, Atik DS, Koçak C, Demirci T, Akın N. Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03775-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
17
|
Buran İ, Akal C, Ozturkoglu-Budak S, Yetisemiyen A. Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111591] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
18
|
Filipczak-Fiutak M, Pluta-Kubica A, Domagała J, Duda I, Migdał W. Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow's milk. PLoS One 2021; 16:e0254431. [PMID: 34293016 PMCID: PMC8297890 DOI: 10.1371/journal.pone.0254431] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Accepted: 06/26/2021] [Indexed: 11/18/2022] Open
Abstract
The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat's milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally smoked cheeses made from goat, sheep and cow's milk. The analysed cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat's milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep's milk. Moreover, the content of butyric and caproic free fatty acids in cheeses made from goat's milk was found to be several times higher than in the other analysed cheeses. The organoleptic assessment did not reveal any significant differences between the cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.
Collapse
Affiliation(s)
- Magda Filipczak-Fiutak
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
- * E-mail:
| | - Agnieszka Pluta-Kubica
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Jacek Domagała
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Iwona Duda
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Władysław Migdał
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| |
Collapse
|
19
|
Esmaeilzadeh P, Ehsani MR, Mizani M, Givianrad MH. Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics. J Food Sci 2021; 86:3303-3321. [PMID: 34287875 DOI: 10.1111/1750-3841.15830] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 05/19/2021] [Accepted: 06/03/2021] [Indexed: 11/30/2022]
Abstract
Kope cheese has been characterized based on gross chemical composition, free fatty acids (FFAs), organic acids (OAs), volatile compounds (VCs), and sensory attributes (SAs) during 187 days of the ripening period. C16:0, C18:1cisΔ9, and C14:0 were the most abundant FFAs. Lactic and acetic acids were the most prevalent OAs affecting sensory properties. principal component analysis (PCA) indicated that butanoic acid, butyl hexanoate, and 2,3-butanediol were as key VCs. Protein contents, pH (based on FFA and OA), salt in the moisture (S/M), and water activity (aw ) (based on VC and SA) were highly correlated with PC2, resulted in two distinct groups. Based on lipolysis and glycolysis studies, early-ripened cheese samples showed lipolysis and lactate metabolism more intensely compared to medium and old-ripened ones. Based on the data of VC and SA, the samples may be classified into three groups: (1) early-ripened cheeses with a salty taste, waxy to cheesy odor, and rubbery texture, (2) medium-ripened cheese with a sweet taste and cheesy odor, and (3) old-ripened cheese with a bitter taste, cheesy to pungent odor, a firm and fragile texture. Textural attributes were highly correlated with proteolysis indices and pH. The results of sensory desirability indicated a significant correlation with pungency, bitterness, and OAs. The cheese samples ripened on the day 127 were selected as the most desirable product. Ripening time had a significant effect on the chemical composition, especially on S/M, pH, and aw parameters, which determine the pattern as well as the intensity of biochemical pathways and the final sensory attributes. PRACTICAL APPLICATION: The current study intends to characterize and develop a standardized procedure for producing a traditional cheese called "Kope cheese" by determining the appropriate duration time for the ripening process, determining the main chemical/biochemical compounds that are highly correlated with its unique flavor and texture and distinguishing the key processing factors (such as curd salting, pH values during brining) that have to be altered or controlled carefully during the manufacturing process. The data would help cheese manufacturers determine the optimum time of ripening in order to achieve the best flavor and texture attributes in the final product.
Collapse
Affiliation(s)
- Peiman Esmaeilzadeh
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Reza Ehsani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Maryam Mizani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | | |
Collapse
|
20
|
The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104991] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
21
|
Pluta-Kubica A, Domagała J, Gąsior R, Wojtycza K, Witczak M. Characterisation of the profile of volatiles of Polish Emmental cheese. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104954] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
22
|
Balthazar CF, Guimarães JT, Silva R, Filho EGA, Brito ES, Pimentel TC, Rodrigues S, Esmerino EA, Silva MC, Raices RSL, Granato D, Duarte MCKH, Freitas MQ, Cruz AG. Effect of probiotic Minas Frescal cheese on the volatile compound and metabolic profiles assessed by nuclear magnetic resonance spectroscopy and chemometric tools. J Dairy Sci 2021; 104:5133-5140. [PMID: 33663866 DOI: 10.3168/jds.2020-19172] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Accepted: 12/11/2020] [Indexed: 12/14/2022]
Abstract
This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (α-lactose and β-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds. Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids. The control cheese was characterized by the highest concentration of benzoic acid and fatty acids, resulting in a higher number of volatile alcohols and esters. No differences were observed for α-lactose, β-lactose, and citric acid contents. A clear separation of probiotic and control Minas Frescal cheese was obtained using 1H nuclear magnetic resonance spectra, demonstrating that the addition of probiotic culture altered the metabolic profile of Minas Frescal cheese. Overall, the findings suggested that the addition of probiotic culture promoted the proteolysis in the fresh cheeses, decreased the lipolysis, and altered the volatile compounds. Furthermore, nuclear magnetic resonance spectroscopy coupled to chemometrics tools could be used to differentiate probiotic and conventional cheeses.
Collapse
Affiliation(s)
- Celso F Balthazar
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil; Department of Food Science, Faculty of Food Engineering, State University of Campinas, 13083-862, Campinas-SP, Brazil
| | - Jonas T Guimarães
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Ramon Silva
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil; Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil
| | - Elenilson G A Filho
- Department of Food Technology, Federal University of Ceará, 60440-900 Fortaleza-CE, Brazil; Embrapa Tropical Agroindustry, 60511-110 Fortaleza-CE, Brazil
| | - Edyr S Brito
- Embrapa Tropical Agroindustry, 60511-110 Fortaleza-CE, Brazil
| | | | - Sueli Rodrigues
- Department of Food Technology, Federal University of Ceará, 60440-900 Fortaleza-CE, Brazil
| | - Erick A Esmerino
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Marcia Cristina Silva
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil
| | - Renata S L Raices
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil
| | - Daniel Granato
- Food Processing and Quality, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-02150 Espoo, Finland
| | - Maria Carmela K H Duarte
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Mõnica Q Freitas
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil.
| |
Collapse
|
23
|
Ozturkoglu-Budak S, Akal HC, Türkmen N. Use of kefir and buttermilk to produce an innovative quark cheese. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:74-84. [PMID: 33505053 PMCID: PMC7813949 DOI: 10.1007/s13197-020-04516-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/23/2020] [Accepted: 05/08/2020] [Indexed: 10/24/2022]
Abstract
Quark cheese is a fermented soft fresh cheese categorised under acid-rennet coagulated cheeses. In this study, alternative raw materials such as kefir and yayik buttermilk were used to produce Quark cheese in comparison with the cheese produced by the acidification of skim milk with mesophilic lactic culture. Samples were kept individually under 35 °C and 100 °C for coagulum formation. Obtained cheeses, were evaluated in terms of some physicochemical, microbiological and sensorial properties in addition to the volatile and peptide profiles. Quark produced from kefir and buttermilk was determined to have preferred properties directly affect the cheese characteristics.
Collapse
Affiliation(s)
- Sebnem Ozturkoglu-Budak
- Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey
| | - H. Ceren Akal
- Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey
| | - Nazlı Türkmen
- Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey
| |
Collapse
|
24
|
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
|
25
|
Guzmán JL, Delgado Pertíñez M, Galán Soldevilla H, Ruiz Pérez-Cacho P, Polvillo Polo O, Zarazaga LÁ, Avilés Ramírez C. Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk. Foods 2020; 9:E1420. [PMID: 33049943 PMCID: PMC7601069 DOI: 10.3390/foods9101420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/02/2020] [Accepted: 10/04/2020] [Indexed: 12/26/2022] Open
Abstract
The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses' physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.
Collapse
Affiliation(s)
- José Luis Guzmán
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, “Campus de Excelencia Internacional Agroalimentario, ceiA3”, Campus de la Rábida, Palos de la Frontera, 21819 Huelva, Spain; (J.L.G.); (L.Á.Z.)
| | - Manuel Delgado Pertíñez
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, 41013 Sevilla, Spain;
| | - Hortensia Galán Soldevilla
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain; (H.G.S.); (P.R.P.-C.)
| | - Pilar Ruiz Pérez-Cacho
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain; (H.G.S.); (P.R.P.-C.)
| | - Oliva Polvillo Polo
- Centro de Investigación, Tecnología e Innovación, Universidad de Sevilla, Avda. Reina Mercedes 4-B, 41012 Sevilla, Spain;
| | - Luis Ángel Zarazaga
- Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería, Universidad de Huelva, “Campus de Excelencia Internacional Agroalimentario, ceiA3”, Campus de la Rábida, Palos de la Frontera, 21819 Huelva, Spain; (J.L.G.); (L.Á.Z.)
| | - Carmen Avilés Ramírez
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain; (H.G.S.); (P.R.P.-C.)
| |
Collapse
|
26
|
Yang X, Hu W, Xiu Z, Jiang A, Yang X, Saren G, Ji Y, Guan Y, Feng K. Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut. J Appl Microbiol 2020; 129:1458-1471. [PMID: 32677269 DOI: 10.1111/jam.14786] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 06/29/2020] [Accepted: 07/12/2020] [Indexed: 11/30/2022]
Abstract
AIM The aim of this study was to study the effects of salt concentrations on the microbial communities, physicochemical properties, metabolome profiles and sensory characteristics during the fermentation of traditional northeast sauerkraut. METHODS AND RESULTS Northeast sauerkraut was spontaneously fermented under four salt concentrations (0·5, 1·5, 2·5 and 3·5%, w/w). The result of microbiological analysis showed that the population of lactic acid bacteria in 2·5%-salted sauerkraut was significantly higher than that in the other samples. Correspondingly, the speed of decrease in pH and accumulation of acids were the highest in 2·5%-salted sauerkraut. The glucose (analysed by HPLC) in 2·5%-salted sauerkraut was consumed more completely to produce higher levels of organic acids compared to those in the other samples. Principle component analysis showed clear differences in the metabolites of sauerkraut according to different salt concentrations. A higher level of volatiles (detected by HS-SPME/GC-MS) was identified in 2·5%-salted sauerkraut, and sensory evaluation demonstrated that 2·5%-salted sauerkraut had the best sensory characteristics. CONCLUSION The best quality of sauerkraut was obtained from fermented under 2·5% salt concentration. SIGNIFICANCE AND IMPACT OF THE STUDY This study facilitated the understanding of the effects of salt on the sauerkraut fermentation and may be useful for developing the quality of sauerkraut.
Collapse
Affiliation(s)
- X Yang
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - W Hu
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - Z Xiu
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China
| | - A Jiang
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - X Yang
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - G Saren
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - Y Ji
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - Y Guan
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - K Feng
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| |
Collapse
|
27
|
Yang X, Hu W, Xiu Z, Jiang A, Yang X, Sarengaowa, Ji Y, Guan Y, Feng K. Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations. Food Res Int 2020; 130:108926. [DOI: 10.1016/j.foodres.2019.108926] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 11/29/2022]
|
28
|
Gantzias C, Lappa IK, Aerts M, Georgalaki M, Manolopoulou E, Papadimitriou K, De Brandt E, Tsakalidou E, Vandamme P. MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos. Int J Food Microbiol 2020; 323:108586. [PMID: 32199192 DOI: 10.1016/j.ijfoodmicro.2020.108586] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 01/27/2020] [Accepted: 03/07/2020] [Indexed: 12/25/2022]
Abstract
Matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry (MS), a culture based alternative for microbial diversity studies, is an attractive tool to dereplicate large numbers of isolates to a smaller set of representatives for downstream characterization. In the present study, MALDI-TOF MS, combined with a database of reference spectra compiled in previous studies, was applied to identify 88 non-starter lactic acid bacteria (NSLAB) isolated from 18 samples of four different artisanal cheeses produced in the Island of Naxos, Greece, from raw sheep and goat milk without the addition of starters. Eighty-four isolates (95.5%) could be identified directly via MALDI-TOF MS. Lactobacillus brevis and Lactobacillus plantarum were the dominant species, followed by Lactococcus lactis, Leuconostoc mesenteroides Lactobacillus paracasei, Lactobacillus rhamnosus, Pediococcus pentosaceus and Enterococcus faecium. The remaining four isolates represented species present in the database; however, within-species diversity was insufficiently covered. Additionally, pheS sequencing was applied to confirm identification.
Collapse
Affiliation(s)
- Charalampos Gantzias
- Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium; Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Iliada K Lappa
- Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium; Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Maarten Aerts
- Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium
| | - Marina Georgalaki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Eugenia Manolopoulou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Kostas Papadimitriou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Evie De Brandt
- Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium
| | - Effie Tsakalidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Peter Vandamme
- Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, 9000 Gent, Belgium
| |
Collapse
|
29
|
Reyes-Díaz R, González-Córdova AF, del Carmen Estrada-Montoya M, Méndez-Romero JI, Mazorra-Manzano MA, Soto-Valdez H, Vallejo-Cordoba B. Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains. J Dairy Sci 2020; 103:242-253. [DOI: 10.3168/jds.2019-17188] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Accepted: 09/28/2019] [Indexed: 11/19/2022]
|
30
|
Medjoudj H, Aouar L, Derouiche M, Choiset Y, Haertlé T, Chobert JM, Zidoune MN, Hayaloglu AA. Physicochemical, microbiological characterization and proteolysis of Algerian traditionalBouhezzacheese prepared from goat’s raw milk. ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1685531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Hacène Medjoudj
- Institute of Sciences and Applied Techniques (I.S.T.A.), University Larbi Ben MHidi of Oum El-Bouaghi, Algeria
- Laboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Food and Agro- Food Technologies (INATAA) University of Constantine 1, Constantine, Algeria
| | - Lamia Aouar
- Institute of Sciences and Applied Techniques (I.S.T.A.), University Larbi Ben MHidi of Oum El-Bouaghi, Algeria
| | - Meriem Derouiche
- Laboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Food and Agro- Food Technologies (INATAA) University of Constantine 1, Constantine, Algeria
| | - Yvan Choiset
- UR 1268, Biopolymers Interactions Assemblies, Inra, Nantes, France
| | - Thomas Haertlé
- UR 1268, Biopolymers Interactions Assemblies, Inra, Nantes, France
- Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences, Poznań, Poland
- Institute of Biochemistry and Biophysics, Teheran University, Teheran, Iran
| | | | - Mohammed Nasreddine Zidoune
- Laboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Food and Agro- Food Technologies (INATAA) University of Constantine 1, Constantine, Algeria
| | | |
Collapse
|
31
|
Picon A, López-Pérez O, Torres E, Garde S, Nuñez M. Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses. Int J Food Microbiol 2019; 299:8-22. [DOI: 10.1016/j.ijfoodmicro.2019.03.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 03/12/2019] [Accepted: 03/19/2019] [Indexed: 12/28/2022]
|
32
|
GURSOY OGUZ, KÜÇÜKÇETİN AHMET, GÖKÇE ÖZGE, ERGİN FİRUZE, KOCATÜRK KÜBRA. Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese. ACTA ACUST UNITED AC 2018; 90:3661-3674. [DOI: 10.1590/0001-3765201820180310] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Accepted: 05/21/2018] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - ÖZGE GÖKÇE
- Burdur Mehmet Akif Ersoy University, Turkey
| | | | | |
Collapse
|
33
|
Teneva‐Angelova T, Balabanova T, Boyanova P, Beshkova D. Traditional Balkan fermented milk products. Eng Life Sci 2018; 18:807-819. [PMID: 32624874 PMCID: PMC6999267 DOI: 10.1002/elsc.201800050] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 07/16/2018] [Accepted: 08/07/2018] [Indexed: 11/08/2022] Open
Abstract
Traditional fermented milk products have been prepared since ancient time by various civilizations. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude of food-microbe combinations, there are thousands of different types of fermented milk products - yoghurts, yogurt-like products, and various types of cheeses with proven health benefits. Among those products is the domestic Bulgarian yoghurt "kiselo mlyako", whose anti-aging effect has been scientifically studied yet at the beginning of 20th century. The current review summerizes the wide range of traditional fermented milk products at the Balkan countries, which are the primary source for their production.
Collapse
Affiliation(s)
- Tsvetanka Teneva‐Angelova
- Laboratory of Applied BiotechnologiesDepartment Applied MicrobiologyThe Stephan Angeloff Institute of MicrobiologyBulgarian Academy of SciencesPlovdivBulgaria
| | - Tatyana Balabanova
- Department of Technology of Milk and Milk ProductsUniversity of Food TechnologiesPlovdivBulgaria
| | - Petya Boyanova
- Department of Technology of Milk and Milk ProductsUniversity of Food TechnologiesPlovdivBulgaria
| | - Dora Beshkova
- Laboratory of Applied BiotechnologiesDepartment Applied MicrobiologyThe Stephan Angeloff Institute of MicrobiologyBulgarian Academy of SciencesPlovdivBulgaria
| |
Collapse
|
34
|
Park MK, Choi HS, Kim YS, Cho IH. Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation. Food Sci Biotechnol 2018; 26:871-882. [PMID: 30263615 DOI: 10.1007/s10068-017-0115-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Revised: 03/25/2017] [Accepted: 04/04/2017] [Indexed: 11/28/2022] Open
Abstract
Fagopyrum esculentum (buckwheat) soksungjang is one of the traditional soybean pastes in Korea. This study profiled and compared volatile compounds between traditionally manufactured (TBS) and commercially modified buckwheat soksungjang (CBS) according to their fermentation periods. More volatile compounds were generated and non-uniform increases or decreases in volatiles were more common during TBS fermentation. In addition, the changes in and differences between the volatiles from TBS and CBS during the fermentation process (after 0, 1, 2, and 5 weeks) were investigated in partial least squares-discriminant analysis models. The changes were accelerated during CBS fermentation in comparison with TBS fermentation. Several major volatile compounds, such as methyl decanoate, 3-hydroxy-2,6-dimethylpyran-4-one, and methyl heptanoate were found in the final stage of fermentation in TBS, in contrary, tridecane, (Z)-hex-3-en-1-ol, furan-2-carbaldehyde, and ethyl tetradecanoate were contributed to the latest of fermentation in CBS.
Collapse
Affiliation(s)
- Min-Kyung Park
- 1Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 Korea
| | - Hye-Sun Choi
- 2Division of Agrofood Resources, Rural Development Administration, National Academy of Agricultural Science, Jeonjusi, Jeonbuk 54875 Korea
| | - Young-Suk Kim
- 1Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 Korea
| | - In Hee Cho
- 3Division of Food and Environmental Sciences, Wonkwang University, Iksansi, Jeonbuk 54538 Korea
| |
Collapse
|
35
|
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]
|
36
|
Öztürkoğlu Budak Ş, Koçak C, Bron PA, de Vries RP. Role of Microbial Cultures and Enzymes During Cheese Production and Ripening. MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY 2018. [DOI: 10.4018/978-1-5225-5363-2.ch010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Many different kinds of cultures, enzymes, and methods are used during the production and ripening of a variety of cheese types. In this chapter, the importance, types, and applications of microbial cultures during cheese production are discussed. Moreover, an overview of the important role of enzymatic systems, either derived from these cultures or directly added to the milk fermentation, is presented. The main biochemical events including glycolysis, lipolysis, and proteolysis during cheese ripening are explained, focusing on their end products, which contribute to the development of the overall aroma of cheese.
Collapse
Affiliation(s)
| | | | | | - Ronald P. de Vries
- Westerdijk Fungal Biodiversity Institute, The Netherlands & Utrecht University, The Netherlands
| |
Collapse
|
37
|
Sulejmani EI, Hayaloglu AA. Characterisation of Macedonian white-brined cheese: Effect of raw or heat-treated caprine milk. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12486] [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)
- Erhan I Sulejmani
- Department of Food Technology; University of Tetova; 1200 Tetovo Republic of Macedonia
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - Ali A Hayaloglu
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| |
Collapse
|
38
|
Pino A, Liotta L, Randazzo CL, Todaro A, Mazzaglia A, De Nardo F, Chiofalo V, Caggia C. Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese. Food Microbiol 2017; 70:143-154. [PMID: 29173621 DOI: 10.1016/j.fm.2017.09.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 09/08/2017] [Accepted: 09/10/2017] [Indexed: 10/18/2022]
Abstract
Nicastrese goat's cheese is produced in the South of Italy under traditional procedures, from raw goat milk without any starter cultures addition. Samples from milk to ripened cheese provided by 4 different farms were subjected to a polyphasic approach to study their physico-chemical, microbiological and sensorial characteristics. In addition, volatile organic compounds formation in the final products was studied. Overall, gross composition and microbiological data revealed a significant variability among samples, which was confirmed by both the volatile organic compounds generated in the final products and by the sensorial data. Conventional technique allowed us to identify 720 isolates, mainly belonging to Lactococcus lactis, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus brevis, Leuconostoc mesenteroides, and Enterococcus faecalis. Culture-independent methods revealed shifts in the microbial community structure, with an increase in biodiversity of metabolically active bacterial species, from milk to cheese samples. Analysis of volatile organic compounds (VOCs) allowed the identification of 36 compounds; free fatty acids and ketones represented the main detected, followed by alcohols and esters. Moreover, statistical analysis was performed in order to correlate VOCs to bacterial species. Data showed that ester compounds as well as alcohol and aldehydes were positively correlated to NSLAB, indicating that the occurrence of L. casei, L. plantarum and L. brevis species is relevant for the VOCs formation in the final product.
Collapse
Affiliation(s)
- Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, Italy
| | - Luigi Liotta
- Department of Veterinary Sciences, University of Messina, Italy
| | - Cinzia L Randazzo
- Department of Agricultural, Food and Environment, University of Catania, Italy.
| | - Aldo Todaro
- Department of Agricultural and Forest Science, University of Palermo, Italy
| | - Agata Mazzaglia
- Department of Agricultural, Food and Environment, University of Catania, Italy
| | - Floro De Nardo
- Italian Rare Breed Association (RARE), Lamezia Terme, Italy
| | | | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, Italy
| |
Collapse
|
39
|
The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese. Int J Food Microbiol 2017; 259:35-42. [PMID: 28783535 DOI: 10.1016/j.ijfoodmicro.2017.07.022] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 06/29/2017] [Accepted: 07/30/2017] [Indexed: 11/21/2022]
Abstract
The contribution of two starter (Lactobacillus delbrueckii and Streptococcus thermophilus) and nine non-starter (Enterococcus casselliflavus, Enterococcus faecalis, Enterococcus durans, Enterococcus gallinarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Pediococcus acidilactici and Pediococcus pentosaceus) species of lactic acid bacteria (LAB) to the volatile organic compounds (VOCs) of Caciocavallo Palermitano cheese was investigated. The strains used in this study were isolated during the production/ripening of the stretched cheese and tested in a cheese-based medium (CBM). The fermented substrates were analyzed for the growth of the single strains and subjected to the head space solid phase micro-extraction (HS-SPME) and gas chromatography - mass spectrometry (GC-MS). The 11 strains tested were all able to increase their numbers in CBM, even though the development of the starter LAB was quite limited. GC-MS analysis registered 43 compounds including seven chemical classes. A lower diversity of VOCs was registered for the unfermented curd based medium (CuBM) analyzed for comparison. The class of ketones represented a consistent percentage of the VOCs for almost all LAB, followed by alcohols and esters. The volatile profile of Pediococcus acidilactici and Lactobacillus delbrueckii was mainly characterized by 2-butanol, butanoic acid and hexanoic acid and their esters, while that of Lactobacillus casei and Lactobacillus rhamnosus was characterized by 2,3-butanedione and 2-butanone, 3-hydroxy. In order to correlate the VOCs produced by Caciocavallo Palermitano cheeses with those generated by individual LAB, the 4-month ripened cheeses resulting from the dairy process monitored during the isolation of LAB were also analyzed for the volatile chemical fraction and the compounds in common were subjected to a multivariate statistical analysis. The canonical analysis indicated that the VOCs of the ripened cheeses were mainly influenced by E. gallinarum, L. paracasei, L. delbrueckii, L. rhamnosus and L. casei and that 1-hexanol, o-xylene and m-xylene were the cheese VOCs highly correlated with LAB.
Collapse
|
40
|
Miloradovic Z, Kljajevic N, Miocinovic J, Tomic N, Smiljanic J, Macej O. High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
41
|
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
|
42
|
Bezerra TKA, Arcanjo NMDO, Araújo ARRD, Queiroz ALMD, Oliveira MEGD, Gomes AMP, Madruga MS. Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.03.041] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
43
|
Viana de Souza J, Silva Dias F. Protective, technological, and functional properties of select autochthonous lactic acid bacteria from goat dairy products. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.01.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
44
|
Bezerra TKA, de Oliveira Arcanjo NM, Garcia EF, Gomes AMP, de Cássia Ramos do Egypto Queiroga R, de Souza EL, Madruga MS. Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.023] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
45
|
Medjoudj H, Zidoune MN, Hayaloglu AA. Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat’s milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1222588] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Hacène Medjoudj
- Laboratory of Nutrition and Food Technology (LNTA: Laboratoire de Nutrition et de Technologie Alimentaire), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A) Université Mentouri Constantine, 1-Algérie
- Departement des Sciences de la Nature & la vie, Faculté des sciences exactes and S.N.V.-Université Larbi Ben Mhidi- d’Oum El-Bouaghi, Algérie
| | - Mohammed Nasreddine Zidoune
- Laboratory of Nutrition and Food Technology (LNTA: Laboratoire de Nutrition et de Technologie Alimentaire), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A) Université Mentouri Constantine, 1-Algérie
| | | |
Collapse
|
46
|
Kondyli E, Pappa EC, Svarnas C. Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.10.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
47
|
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]
|
48
|
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]
|
49
|
Bezerra TKA, de Araujo ARR, do Nascimento ES, de Matos Paz JE, Gadelha CA, Gadelha TS, Pacheco MTB, do Egypto Queiroga RDCR, de Oliveira MEG, Madruga MS. Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria. Food Chem 2016; 196:359-66. [DOI: 10.1016/j.foodchem.2015.09.066] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2015] [Revised: 09/14/2015] [Accepted: 09/16/2015] [Indexed: 11/28/2022]
|
50
|
BEZERRA TKA, ARAÚJO ARR, ARCANJO NMDO, SILVA FLHD, QUEIROGA RDCRDE, MADRUGA MS. Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0035] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|