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Kurćubić VS, Lević S, Pavlović V, Mihailović R, Nikolić A, Lukić M, Jovanović J, Danilović B, Milinković M, Oz F, Heinz V, Tomasevic I. Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance. Foods 2024; 13:1381. [PMID: 38731752 PMCID: PMC11083042 DOI: 10.3390/foods13091381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/25/2024] [Accepted: 04/28/2024] [Indexed: 05/13/2024] Open
Abstract
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the "number one killer", leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical-chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and aw. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim "reduced amount of Na". A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese.
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Affiliation(s)
- Vladimir S Kurćubić
- Faculty of Agronomy, Department of Food Technology, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Steva Lević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Vlada Pavlović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Ružica Mihailović
- Veterinary Specialist Institute Kraljevo, Žička 34, 36000 Kraljevo, Serbia
| | - Aleksandra Nikolić
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Mirjana Lukić
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Jelena Jovanović
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Bojana Danilović
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
| | - Mira Milinković
- Institute of Land, Teodora Drajzera 7, 11000 Belgrade, Serbia
| | - Fatih Oz
- Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
| | - Volker Heinz
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
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Celano G, Costantino G, Calasso M, Randazzo C, Minervini F. Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant. Foods 2022; 11:foods11030425. [PMID: 35159575 PMCID: PMC8834160 DOI: 10.3390/foods11030425] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 01/25/2022] [Accepted: 01/28/2022] [Indexed: 01/14/2023] Open
Abstract
This study aimed to highlight the distinctive features of four Traditional Agri-food Products (TAP), namely, Caprino, Pecorino, Vaccino, and Cacioricotta cheeses produced at the same dairy plant to reveal any possible relationships between their microbiological and biochemical characteristics. Two distinct natural whey starter (NWS) cultures were used during Caprino and Vaccino cheesemaking, whereas no starter was used for the other cheeses. Cacioricotta retained the highest concentrations of salt and residual carbohydrates. Lactic acid bacteria dominated the microbiota of the cheeses. Furthermore, staphylococci represented an additional dominant microbial population in Cacioricotta. Although culture-dependent analysis showed that the use of NWS cultures only slightly affected the microbial community of cheeses, 16S metagenetic analysis showed that Lactobacillus helveticus dominated both the NWS cultures and the corresponding Caprino and Vaccino cheeses. This analysis indicated that Staphylococcus equorum and Streptococcus thermophilus dominated Cacioricotta and Pecorino cheeses, respectively. The highest peptidase activities were found in either Caprino or Vaccino. Enzymes involved in the catabolism of free amino acids and esterase showed the highest activity in Pecorino cheese. Each cheese showed a distinct profile of volatile organic compounds, with Pecorino being the richest cheese in carboxylic acids, ketones, and esters, related to lipolysis. The results of this study contribute to valorizing and safeguarding these TAP cheeses, sustaining local farming.
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Affiliation(s)
- Giuseppe Celano
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.C.); (F.M.)
- Correspondence: ; Tel.: +39-0805442950
| | - Giuseppe Costantino
- Department of Veterinary Medicine-Food Safety Section, University of Bari Aldo Moro, Via Valenzano, 70010 Bari, Italy;
| | - Maria Calasso
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.C.); (F.M.)
| | - Cinzia Randazzo
- Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy;
| | - Fabio Minervini
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.C.); (F.M.)
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3
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CANOZER C, KÖSE Ş. Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.16921] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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4
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Rodrigues JF, Andrade RDS, Souza VRD, Abreu LRD, Barcelos ADF, Cruz AGD, Esmerino EA, Pinheiro ACM. Drivers of linking of Prato cheeses: An evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) tools. FOOD SCI TECHNOL INT 2021; 28:379-387. [PMID: 34000862 DOI: 10.1177/10820132211018037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Prato cheese is one of the most consumed dairy products around the word, mainly in Brazil, being the second most produced cheese in the country. However, a great variation in the cheeses sensory profiles is observed. Therefore, knowledge about the attributes that drives the product acceptance is important for Prato cheese standardization, targeting the best production conditions for obtaining cheese quality improvement. Moreover, this study also contributes with information about the TDS and CATA methodologies for the sensory field. TDS and CATA were useful tools determining liking directors of Brazilian Prato cheese. Creamy, Salt and soft attributes were indicated as drivers of liking of Prato cheese, while hard, rubbery and bitter taste contributed negatively to the acceptance of the product.
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Affiliation(s)
| | | | | | | | | | - Adriano Gomes da Cruz
- Departament of Food, Federal Institute of Rio de Janeiro, IFRJ - Rio de Janeiro, Brazil
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Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening. Foods 2021; 10:foods10020258. [PMID: 33513708 PMCID: PMC7911251 DOI: 10.3390/foods10020258] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 12/14/2022] Open
Abstract
The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, moisture, fat, fat in dry matter, total protein, ash, NaCl), microbiological (total combined yeasts and molds count (TYMC), total viable count (TVC), Escherichia coli, Staphylococcusaureus, Salmonella, lactic acid bacteria (LAB)), fatty acids (FA) and volatile compounds. For better control of the quality of the cheese, the storage space was evaluated for TYMC and TVC. The ripening period showed improved effects on the quality of the cheese, showing lower values for moisture and pH and an increase in macronutrients. Both the cheese samples and the storage space were kept within the allowed microbiological limits. Lipids are predominant, the predominant FAs being saturated fatty acids (SFAs), which decrease, while monounsaturated fatty acids (MUFAs) increase. During ripening, the microbiological and chemical changes result in the development of flavor. Major volatile compounds such as 2-heptanone show accumulations, while acetophenone, limonene, or thymol show a decrease. In conclusion, Apuseni ripening cheese clearly involves a complex series of transformations, leading to a ripening cheese with improved nutritional and aromatic characteristics.
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Saugo M, Franzoi M, Niero G, De Marchi M. Mineral equilibrium in commercial curd and predictive ability of near-infrared spectroscopy. J Dairy Sci 2021; 104:3947-3955. [PMID: 33485688 DOI: 10.3168/jds.2020-18712] [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: 04/14/2020] [Accepted: 10/26/2020] [Indexed: 11/19/2022]
Abstract
Curd samples (n = 83) from 3 European dairy companies were analyzed for micellar and soluble mineral fractions content using inductively coupled plasma optical emission spectrometry as a gold standard method. The same curd samples were analyzed through 3 different near-infrared (NIR) instruments, and NIR spectra were merged with reference data. Prediction equations were developed using modified partial least squares analysis, and the accuracy of prediction was evaluated through leave-one-out cross validation. Overall, NIR spectroscopy was capable of predicting micellar and soluble mineral fractions in curd, but with differences among instruments. Fitting statistics showed that the visible NIR instrument in reflectance mode outperformed the NIR instrument in transmittance mode as well as the portable NIR instrument in reflectance mode. Prediction accuracies for most of the analyzed mineral fractions can be used for curd quality control in dairy companies and to aid in decision-making during the cheesemaking process.
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Affiliation(s)
- M Saugo
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - M Franzoi
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
| | - G Niero
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
| | - M De Marchi
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy
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BRANDIELLI MC, BURGARDT VCF, HASHIMOTO EH, TONIAL IB, ZEMIANI A, SILVA AF, ORO SR, MARCHI JF, BADARÓ ACL, CASTRO-CISLAGHI FP, MACHADO-LUNKES A. Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.23219] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Application of Milk-Clotting Protease from Aspergillus oryzae DRDFS13 MN726447 and Bacillus subtilis SMDFS 2B MN715837 for Danbo Cheese Production. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8869010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study aimed to investigate the efficiency, biochemical composition, and sensory quality of Danbo cheese produced using proteases derived from the fungus and bacterium compared to the commercial product. A fungal enzyme from Aspergillus oryzae DRDFS13MN726447 and a bacterial enzyme from Bacillus subtilis SMDFS 2B MN715837 were produced by solid-state and submerged fermentation, respectively. The crude enzyme from A. oryzae DRDFS13 and B. subtilis SMDFS 2B was partially purified by dialysis and used for Danbo cheese production using commercial rennet (CHY-MAX® Powder Extract NB, Christian Hansen, 2235 IMCU/g) as a control. The Danbo cheese produced using dialyzed fungal enzyme (E1) (267 U/mL), dialyzed bacterial enzyme (E2) (522 U/mL), and commercial rennet (C) were analyzed for body property, organoleptic characteristics, and proximate and mineral composition when fresh and after 2 months of ripening. There was no significant difference in the cheese yield (C = 9 kg, E1 = 8.6 kg, and E2 = 8.9 kg) among the three treatments. The body properties of Danbo cheese produced with the fungal enzyme (E1) were firm and acceptable as the control (C), whereas the Danbo cheese produced by bacterial enzymes has shown a watery body. The overall organoleptic characteristics of Danbo cheese produced by the fungal enzyme (5.3) were similar to control cheese produced by commercial rennet (5.5). Both cheese types were significantly different in organoleptic properties from Danbo cheese produced by the bacterial enzyme (4.9). There was no significant difference (p>0.05) in the proximate composition between the ripened Danbo cheese produced by fungal enzyme and the control cheese except for crude protein content. However, the ripened cheese products showed a significant difference in their mineral composition except for sodium. In conclusion, this study demonstrated that the fungal enzyme from Aspergillus oryzae DRDFS 13 is more appropriate for Danbo cheese production than the bacterial enzyme from Bacillus subtilis SMDFS 2B. However, it requires further application of the enzymes for the production of other cheese varieties.
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Cipolat-Gotet C, Malacarne M, Summer A, Cecchinato A, Bittante G. Modeling weight loss of cheese during ripening and the influence of dairy system, parity, stage of lactation, and composition of processed milk. J Dairy Sci 2020; 103:6843-6857. [PMID: 32475671 DOI: 10.3168/jds.2019-17829] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Accepted: 03/28/2020] [Indexed: 12/16/2022]
Abstract
The yield, flavor, and texture of ripened cheese result from numerous interrelated microbiological, biochemical, and physical reactions that take place during ripening. The aims of the present study were to propose a 2-compartment first-order kinetic model of cheese weight loss over the ripening period; to test the variation in new informative phenotypes describing this process; and to assess the effects on these traits of dairy farming system, individual farms within dairy system, animal factors, and milk composition. A total of 1,211 model cheeses were produced in the laboratory using individual 1.5-L milk samples from Brown Swiss cows reared on 83 farms located in Trento Province. During ripening (60 d; temperature 15°C, relative humidity 85%), the weight of all model cheeses was measured, and cheese yield (cheese weight/processed milk weight, %CY) was calculated at 7 intervals from cheese-making (0, 1, 7, 14, 28, 42, and 60 d). Using these measures, a 2-compartment first-order kinetic model (3-parameter equation) was developed for modeling %CY during the ripening period, as follows: [Formula: see text] , where %CYt is the %CY at ripening time t; %CYi and %CYf are the modeled %CY traits at time 0 d (%CYi = initial %CY) and at the end of a ripening period sufficient to reach a constant wheel weight (%CYf = final %CY after 60 d ripening in the case of small model cheeses); kCY is the instant rate constant for cheese weight loss (%/d). Cheese weight and protein and fat losses were calculated as the % difference between the model cheeses at 0 and after 60 d of ripening. The variation in cheese pH was calculated as the % difference between pH at 0 and after 60 d. Dairy system, individual herd within dairy system, and the cow's parity and lactation stage (tested with a linear mixed model) strongly affected almost all the traits collected during model cheese ripening. Milk fat, protein, lactose, pH, and somatic cell score also greatly affected almost all the traits, although kCY was affected only by milk protein. After including milk composition in the linear mixed model, the importance of all the herd and animal sources of variation was greatly reduced for all traits. The proposed model and novel traits could be tested, first, with the aim of establishing new monitoring procedures enabling the dairy industry to improve milk quality-based payment systems at the herd level and, second, with a view to exploring possible genetic improvements to dairy cow populations.
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Affiliation(s)
| | - Massimo Malacarne
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy
| | - Andrea Summer
- Department of Veterinary Science, University of Parma, 43126 Parma, Italy.
| | - Alessio Cecchinato
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy
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Serra A, Conte G, Corrales-Retana L, Casarosa L, Ciucci F, Mele M. Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant. Foods 2020; 9:foods9050637. [PMID: 32429246 PMCID: PMC7278861 DOI: 10.3390/foods9050637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/11/2020] [Accepted: 05/12/2020] [Indexed: 11/16/2022] Open
Abstract
Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic effects of kiwifruit on the characteristics of cheese. We investigated kiwifruit pulp, compared to calf rennet, in cheesemaking using sheep and buffalo milk. Although the kiwifruit extract showed a longer coagulation and syneresis time than calf rennet, it could nevertheless be exploited as a plant coagulant due to its positive effect on the nutraceutical properties. In fact, the sheep and buffalo cheese were higher in polyphenols and phytosterols than the cheese obtained using calf rennet. In addition, the nutraceutical properties were enhanced, with just a slight effect on the aroma of the cheese.
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Affiliation(s)
- Andrea Serra
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (G.C.); (L.C.-R.); (L.C.); (F.C.); (M.M.)
- Center of Agricultural and Environmental Studies “E. Avanzi”, University of Pisa, via Vecchia di Marina, San Piero a Grado, 6-56122 Pisa, Italy
- Research Center of Nutraceuticals and Food for Health, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy
- Correspondence: ; Tel.: +39-050-22188949
| | - Giuseppe Conte
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (G.C.); (L.C.-R.); (L.C.); (F.C.); (M.M.)
- Center of Agricultural and Environmental Studies “E. Avanzi”, University of Pisa, via Vecchia di Marina, San Piero a Grado, 6-56122 Pisa, Italy
- Research Center of Nutraceuticals and Food for Health, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy
| | - Leonor Corrales-Retana
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (G.C.); (L.C.-R.); (L.C.); (F.C.); (M.M.)
| | - Laura Casarosa
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (G.C.); (L.C.-R.); (L.C.); (F.C.); (M.M.)
| | - Francesca Ciucci
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (G.C.); (L.C.-R.); (L.C.); (F.C.); (M.M.)
| | - Marcello Mele
- Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy; (G.C.); (L.C.-R.); (L.C.); (F.C.); (M.M.)
- Center of Agricultural and Environmental Studies “E. Avanzi”, University of Pisa, via Vecchia di Marina, San Piero a Grado, 6-56122 Pisa, Italy
- Research Center of Nutraceuticals and Food for Health, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy
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Temperature dependence of the viscoelastic properties of an acid-curd Spanish cheese: Afuega'l Pitu atroncau roxu variety (PDO). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109304] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Sezer B, Bilge G, Eseller KE, Berberoglu H, Boyaci IH. Laser induced breakdown spectroscopy based diffusion modelling in cheese matrix. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.07.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Silva HL, Balthazar CF, Rocha RS, Moraes J, Esmerino EA, Silva MC, Raices RS, Pimentel TC, Freitas MQ, Cruz AG. Sodium reduction and flavor enhancers addition: is there an impact on the availability of minerals from probiotic Prato cheese? Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.053] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Hasanzadeh A, Raftani Amiri Z, Aminifar M. Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Asieh Hasanzadeh
- Department of Food Science and Technology; Sari Agricultural Sciences and Natural Resources University; P.O. Box 578 Sari Iran
| | - Zeynab Raftani Amiri
- Department of Food Science and Technology; Sari Agricultural Sciences and Natural Resources University; P.O. Box 578 Sari Iran
| | - Mehrnaz Aminifar
- Department of Food Science & Technology; Faculty of Food Industry and Agriculture; Standard Research Institute (SRI); P.O. Box 31745-139 Karaj Iran
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Câmara SPA, Dapkevicius A, Rosa HJD, Silva CCG, Malcata FX, Enes Dapkevicius MLN. Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12424] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sandra P A Câmara
- IITAA-Institute of Agricultural and Environmental Research and Technology/Faculty of Agricultural and Environmental Sciences; University of the Azores; Rua Capitão João d'Ávila 9700-042 Angra do Heroísmo Portugal
| | - Airidas Dapkevicius
- IITAA-Institute of Agricultural and Environmental Research and Technology/Faculty of Agricultural and Environmental Sciences; University of the Azores; Rua Capitão João d'Ávila 9700-042 Angra do Heroísmo Portugal
| | - Henrique J D Rosa
- IITAA-Institute of Agricultural and Environmental Research and Technology/Faculty of Agricultural and Environmental Sciences; University of the Azores; Rua Capitão João d'Ávila 9700-042 Angra do Heroísmo Portugal
| | - Célia C G Silva
- IITAA-Institute of Agricultural and Environmental Research and Technology/Faculty of Agricultural and Environmental Sciences; University of the Azores; Rua Capitão João d'Ávila 9700-042 Angra do Heroísmo Portugal
| | - F Xavier Malcata
- Department of Chemical Engineering; University of Porto; Rua Dr. Roberto Frias 4200-465 Porto Portugal
| | - Maria L N Enes Dapkevicius
- IITAA-Institute of Agricultural and Environmental Research and Technology/Faculty of Agricultural and Environmental Sciences; University of the Azores; Rua Capitão João d'Ávila 9700-042 Angra do Heroísmo Portugal
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16
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Nepomuceno RSC, Costa Junior LCG, Costa RGB. Exopolysaccharide-producing culture in the manufacture of Prato cheese. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.053] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Gore E, Mardon J, Lebecque A. Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese. J Dairy Sci 2016; 99:6927-6936. [PMID: 27344382 DOI: 10.3168/jds.2016-11094] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Accepted: 05/15/2016] [Indexed: 11/19/2022]
Abstract
A disregarded nutritional feature of cheeses is their high acid-forming potential when ingested, which is associated with deleterious effects on consumers' health. This work aimed to characterize the acid-forming potential of a blue-veined cheese during manufacturing to identify the main steps of the process involved in this phenomenon. Sampling was performed on 3 batches at 10 steps of the cheese-making process: reception of raw milk, pasteurization, maturation of milk, coagulation, stirring, draining of the curds, and 4 ripening stages: 21, 28, 42, and 56d. The acid-forming potential of each sample was evaluated by (1) the calculation of the potential renal acid load (PRAL) index (considering protein, Cl, P, Na, K, Mg, and Ca contents), and (2) its organic anion content (lactate and citrate), considered as alkalinizing elements. Draining and salting were identified as the main steps responsible for generation of the acid-forming potential of cheese. The draining process induced an increase in the PRAL index from 1.2mEq/100g in milk to 10.4mEq/100g in drained curds due to the increase in dry matter and the loss of alkaline minerals into the whey. The increase in PRAL value (20.3mEq/100g at d 56) following salting resulted from an imbalance between the strong acidogenic elements (Cl, P, and proteins) and the main alkalinizing ones (Na and Ca). Particularly, Cl had a major effect on the PRAL value. Regarding organic anions, draining induced a loss of 93% of the citrate content in initial milk. The lactate content increased as fermentation occurred (1,297.9mg/100g in drained curds), and then decreased during ripening (519.3mg/100g at d 56). This lactate level probably helps moderate the acidifying potential of end products. Technological strategies aimed at limiting the acid-forming potential of cheeses are proposed and deserve further research to evaluate their nutritional relevance.
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Affiliation(s)
- Ecaterina Gore
- Clermont University, VetAgro Sup, UPSP n°2011-03-100, CALITYSS, 89 avenue Europe, F-63370 Lempdes, France
| | - Julie Mardon
- Clermont University, VetAgro Sup, UPSP n°2011-03-100, CALITYSS, 89 avenue Europe, F-63370 Lempdes, France.
| | - Annick Lebecque
- Clermont University, VetAgro Sup, UPSP n°2011-03-100, CALITYSS, 89 avenue Europe, F-63370 Lempdes, France
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18
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Soares C, Fernando AL, Alvarenga N, Martins APL. Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0293-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Sobral D, Bueno Costa RG, Machado GM, Jacinto de Paula JC, Martins Teodoro VA, Nunes NM, dos Santos Pires AC, Pinto MS. Can lutein replace annatto in the manufacture of Prato cheese? Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.051] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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Gore E, Mardon J, Guerinon D, Lebecque A. Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type. Int J Food Sci Nutr 2016; 67:412-21. [DOI: 10.3109/09637486.2016.1166188] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ecaterina Gore
- VetAgro Sup – Campus agronomique de Clermont, CALITYSS, Europe Avenue, BP-35, Lempdes, France
| | - Julie Mardon
- VetAgro Sup – Campus agronomique de Clermont, CALITYSS, Europe Avenue, BP-35, Lempdes, France
| | - Delphine Guerinon
- VetAgro Sup – Campus agronomique de Clermont, CALITYSS, Europe Avenue, BP-35, Lempdes, France
| | - Annick Lebecque
- VetAgro Sup – Campus agronomique de Clermont, CALITYSS, Europe Avenue, BP-35, Lempdes, France
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21
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Casaes Nunes RS, Pires de Souza C, Pereira KS, Del Aguila EM, Flosi Paschoalin VM. Identification and molecular phylogeny of coagulase-negative staphylococci isolates from Minas Frescal cheese in southeastern Brazil: Superantigenic toxin production and antibiotic resistance. J Dairy Sci 2016; 99:2641-2653. [DOI: 10.3168/jds.2015-9693] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Accepted: 11/17/2015] [Indexed: 11/19/2022]
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22
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Chaves K, Gigante M. Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.08.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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23
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Bilandžić N, Sedak M, Đokić M, Božić Đ, Vrbić A. Content of macro- and microelements and evaluation of the intake of different dairy products consumed in Croatia. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.01.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Soares C, Fernando AL, Mendes B, Martins APL. The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12198] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Catarina Soares
- Departamento de Ciências e Tecnologia da Biomassa; Faculdade de Ciências e Tecnologia; FCT; Universidade Nova de Lisboa; 2829-516 Caparica Portugal
| | - Ana Luisa Fernando
- Departamento de Ciências e Tecnologia da Biomassa; Faculdade de Ciências e Tecnologia; FCT; Universidade Nova de Lisboa; 2829-516 Caparica Portugal
| | - Benilde Mendes
- Departamento de Ciências e Tecnologia da Biomassa; Faculdade de Ciências e Tecnologia; FCT; Universidade Nova de Lisboa; 2829-516 Caparica Portugal
| | - António P L Martins
- UEISTSA; INIAV IP, IAPMEI Campus, Estrada do Paço do Lumiar; 22 Ed. S 1649-038 Lisboa Portugal
- Departamento de Ciências e Engenharia de Biossistemas; Instituto Superior de Agronomia; Universidade de Lisboa; Tapada da Ajuda 1349-017 Lisboa Portugal
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25
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Spatio-temporal gradients of dry matter content and fundamental material parameters of Gouda cheese. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Magenis RB, Prudêncio ES, Fritzen-Freire CB, Stephan MP, Silvio do Egito A, Daguer H. Rheological, physicochemical and authenticity assessment of Minas Frescal cheese. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.04.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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27
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Farahani G, Ezzatpanah H, Abbasi S. Characterization of Siahmazgi cheese, an Iranian ewe's milk variety: Assessment of physico-chemical, textural and rheological specifications during ripening. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.06.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Milani E, Shahidi F, Mortazavi SA, Vakili SAR, Ghoddusi H. Microbiological, Biochemical and Rheological Changes Throughout Ripening of Kurdish Cheese. J Food Saf 2014. [DOI: 10.1111/jfs.12110] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elnaz Milani
- Iranian Academic Center for Education Culture and Research (ACECR); Mashhad Iran
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); PO Box 91775-1163 Mashhad Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); PO Box 91775-1163 Mashhad Iran
| | - S. Ali Mortazavi
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); PO Box 91775-1163 Mashhad Iran
| | - S. Ali Reza Vakili
- Department of Animal Science; Ferdowsi University of Mashhad (FUM); PO Box 91775-1163 Mashhad Iran
| | - H.B. Ghoddusi
- Microbiology Research Unit (MRU); Faculty of Life Science; London Metropolitan University; London UK
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Kim HY, Jeong YT, Bae IH, Kwak HS. Physicochemical and Sensory Properties of Nanopowdered Chitosan-Added Maribo Cheese during Ripening. Korean J Food Sci Anim Resour 2014; 34:57-64. [PMID: 26760746 PMCID: PMC4597822 DOI: 10.5851/kosfa.2014.34.1.57] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2013] [Accepted: 01/10/2014] [Indexed: 11/12/2022] Open
Abstract
Nanopowdered chitosan (NPC) has high biological activities, such as blood cholesterol lowering effect and antidiabetic activity. This study is carried out to determine the effects of nano-powdered chitosan-added Maribo cheese (NCMC) for the physicochemical properties and sensory analysis during its ripening at 14℃ for 6 mon. From the results, the moisture and fat levels are not significantly influenced from the addition of chitosan (p>0.05), but ash contents increased with increasing chitosan concentrations and the protein contents decreased with increasing chitosan concentrations. In the short-chain fatty acids analysis during the ripening, the total production is initially 13.79 ppm in 0.2% NCMC and 13.81 ppm in control, and their levels have steadily increased to 59.94 and 53.11 ppm, respectively. For the color levels, the L* values decreased, while the a* and b* values significantly increased during ripening for all samples (p<0.05). In texture analysis, the hardness and gumminess of NCMC significantly decreased as compared to the control during ripening (p<0.05), while the cohesiveness, springiness and chewiness were not significantly different among the treatments (p>0.05). In sensory analysis, the butyric off-flavor and bitterness increased slightly with increasing concentrations of NCMC during ripening. The overall acceptability of 0.2% NCMC held the highest score amongst the samples during the ripening. From the results obtained, the 0.2% NCMC was preferred during the ripening and observed the possibility of functional cheese.
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Affiliation(s)
- Hee-Yeon Kim
- Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea
| | - Yu-Tae Jeong
- Department of Animal Science and Technology, Sunchon National University, Jeonnam 540-742, Korea
| | - In-Hue Bae
- Department of Animal Science and Technology, Sunchon National University, Jeonnam 540-742, Korea
| | - Hae-Soo Kwak
- Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea
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30
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Aquilanti L, Kahraman O, Zannini E, Osimani A, Silvestri G, Ciarrocchi F, Garofalo C, Tekin E, Clementi F. Response of lactic acid bacteria to milk fortification with dietary zinc salts. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.12.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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31
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Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.105] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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32
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González-Martín MI, Hernández-Hierro JM, Revilla I, Vivar-Quintana A, González-Pérez C, García LG, Riocerezo CP, Ortega IAL. Differentiation of organic and non-organic ewe's cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: A comparative study. Talanta 2011; 85:1915-9. [DOI: 10.1016/j.talanta.2011.07.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2011] [Revised: 07/01/2011] [Accepted: 07/07/2011] [Indexed: 11/24/2022]
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33
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González-Martín I, Hernández-Hierro J, Revilla I, Vivar-Quintana A, Lobos Ortega I. The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.12.114] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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34
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Bontempo L, Larcher R, Camin F, Hölzl S, Rossmann A, Horn P, Nicolini G. Elemental and isotopic characterisation of typical Italian alpine cheeses. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.01.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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MONTEIRO VIVIANESOCCIO, COSTA MARCELADEREZENDE, GIGANTE MIRNALÚCIA. EQUILIBRIUM BETWEEN THE PROTEIN MATRIX AND THE SERUM PHASE OF PRATO CHEESE. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2010.00493.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Ayyash M, Sherkat F, Francis P, Williams RW, Shah N. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese. J Dairy Sci 2011; 94:37-42. [DOI: 10.3168/jds.2010-3407] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2010] [Accepted: 10/12/2010] [Indexed: 11/19/2022]
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37
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Ayyash MM, Shah NP. Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese. J Food Sci 2010; 76:C31-7. [DOI: 10.1111/j.1750-3841.2010.01901.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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38
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TARAKCI ZEKAI, TEMIZ HASAN, UGUR ATNAN. The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00636.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Ayyash MM, Shah NP. Effect of Partial Substitution of NaCl with KCl on Halloumi Cheese during Storage: Chemical Composition, Lactic Bacterial Count, and Organic Acids Production. J Food Sci 2010; 75:C525-9. [DOI: 10.1111/j.1750-3841.2010.01691.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Tarakci Z, Kucukoner E. Comparison of basic nutrients, mineral and heavy metal contents of herby dairy products. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01411.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Lante A, Lomolino G, Cagnin M, Spettoli P. Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES. Food Control 2006. [DOI: 10.1016/j.foodcont.2004.10.010] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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Lucas A, Rock E, Chamba JF, Verdier-Metz I, Brachet P, Coulon JB. Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest. ACTA ACUST UNITED AC 2005. [DOI: 10.1051/lait:2005042] [Citation(s) in RCA: 97] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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