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The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces hansenii and Kluyveromyces marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter arilaitensis. Foods 2018; 7:foods7110190. [PMID: 30463179 PMCID: PMC6262435 DOI: 10.3390/foods7110190] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 11/15/2018] [Accepted: 11/15/2018] [Indexed: 12/18/2022] Open
Abstract
Arthrobacter arilaitensis is a food-related bacterial species under investigation for its involvement in the coloration of surface-ripened cheeses. Presently, information about this species in association with the development of appropriate cheese coloration is still lacking. This study was performed in order to investigate—with the use of spectrocolorimetry—the influence of pH, NaCl, and deacidifying yeasts on the pigmentation of Arthrobacter arilaitensis biofilms. Three types of cheese-based (curd) solid media were prepared by using different deacidification methods: (i) chemical deacidification by NaOH (CMNaOH); (ii) biological deacidification by the yeast strain Debaryomyces hansenii 304 (CMDh304); and (iii) biological deacidification by the yeast strain Kluyveromyces marxianus 44 (CMKm44). Each medium was prepared with initial pH values of 5.8, 7.0, and 7.5. After pasteurization, agar was incorporated and NaCl was added in varying concentrations (0%, 2%, 4%, and 8% (w/v)). A. arilaitensis Po102 was then inoculated on the so prepared “solid-curd” media, and incubated at 12 °C under light conditions for 28 days. According to the data obtained by spectrocolorimetry in the Compagnie Internationale de l’Eclairage (CIE) L*a*b* color system, all controlled factors appeared to affect the pigments produced by the A. arilaitensis strain. NaCl content in the media showed distinct inhibitory effects on the development of color by this strain when the initial pH was at 5.8. By contrast, when the initial pH of the media was higher (7.0, 7.5), only the highest concentration of NaCl (8%) had this effect, while the coloring capacity of this bacterial species was always higher when D. hansenii 304 was used for deacidification compared to K. marxianus 44.
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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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Pino A, Van Hoorde K, Pitino I, Russo N, Carpino S, Caggia C, Randazzo CL. Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers. Int J Food Microbiol 2017; 252:42-52. [PMID: 28458191 DOI: 10.1016/j.ijfoodmicro.2017.04.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 03/02/2017] [Accepted: 04/20/2017] [Indexed: 12/01/2022]
Abstract
In the present study, two lactobacilli strains, Lactobacillus rhamnosus H25 and Lactobacillus paracasei N24, used as adjunct cultures, were evaluated for their heat resistance both with and without prior heat adaptation and for their survival, at industrial scale, during the production and ripening of the Pecorino Siciliano cheese. In addition, the viability and persistence of the lactobacilli strains after passage through the gastrointestinal tract of healthy volunteers were evaluated by using rep-PCR analysis of viable cells. Both strains exhibited good heat resistance and survival throughout cheese production and ripening, and positively influenced the physico-chemical, the microbiological and the sensorial characteristics of the final product. In addition, the molecular typing of the lactobacilli isolates, retrieved from fecal samples of healthy volunteers during and after 15 days of the experimental cheese administration, revealed a high survival of the strains, highlighting their persistence during passage into the GI tract. In conclusion, this study proposes the two adjunct cultures as potential probiotic candidate deliverable by cheese.
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Affiliation(s)
- Alessandra Pino
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
| | - Koenraad Van Hoorde
- Laboratory of Brewing and Biochemistry, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Gent, Belgium
| | - Iole Pitino
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
| | - Nunziatina Russo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
| | - Stefania Carpino
- CoRFiLaC, Regione Siciliana, S.P. 25 Km 5 Ragusa Mare, 97100 Ragusa, Italy
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy.
| | - Cinzia L Randazzo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Santa Sofia 98, 95123 Catania, Italy
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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]
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5
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Bao Z, Xiong J, Lin W, Ye J. Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented byLactobacillus caseiGBHM-21 with different fat levels. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1035673] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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6
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Farbod F, Kalbasi A, Moini S, Emam-Djomeh Z, Razavi H, Mortazavi A. Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder. Journal of Food Science and Technology 2015; 52:1372-82. [PMID: 25745205 DOI: 10.1007/s13197-013-1163-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/14/2013] [Accepted: 08/25/2013] [Indexed: 11/29/2022]
Abstract
The fish oil (FO), and fish oil powder (FOP) at 10 % of recommended daily intake (RDI) were used to make two types of fortified feta cheeses. The physicochemical, rheological and sensory properties of ripened samples at 0, 30, and 60th days of cold store (5 °C) showed that the FO samples had a faster pH reduction, higher MSNF (milk solid non-fat) increase (p < 0.05) and more pores formation. Storage (G') and loss (G") moduli for both samples decreased until the 30th day of cold storage and then increased until the end of the storage time but both of them were higher for FOP samples. The index of secondary lipid oxidation or thiobarbituric acid reactive substances (TBARS) of FO was lower than FOP samples. Although the polyunsaturated fatty acids of both samples were much higher than common feta cheese, their degradation in FO was less than FOP samples after storage. The sensory scores of FO were significantly higher than FOP sample (P < 0.05), and it obtained up to 70 % of overall acceptability after 30 and 60 days storage for its better hardness, texture and flavor.
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Affiliation(s)
- Farzad Farbod
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Ahmad Kalbasi
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Sohrab Moini
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Hadi Razavi
- Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran
| | - Ali Mortazavi
- Department of Food Science and Technology Engineering, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran
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7
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Fermentation of coconut water by probiotic strains Lactobacillus acidophilus L10 and Lactobacillus casei L26. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0607-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
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8
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Ozcan T, Eren-Vapur U. Effect of Different Rennet Type on Physico-Chemical Properties and Bitterness in White Cheese. ACTA ACUST UNITED AC 2013. [DOI: 10.7763/ijesd.2013.v4.307] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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9
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Karimi R, Sohrabvandi S, Mortazavian AM. Review Article: Sensory Characteristics of Probiotic Cheese. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00194.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Karimi R, Mortazavian A, Karami M. Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. J Dairy Sci 2012; 95:4209-22. [DOI: 10.3168/jds.2011-4872] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Accepted: 03/16/2012] [Indexed: 11/19/2022]
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11
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Wadhwani R, McManus W, McMahon D. Improvement in melting and baking properties of low-fat Mozzarella cheese. J Dairy Sci 2011; 94:1713-23. [DOI: 10.3168/jds.2010-3952] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2010] [Accepted: 12/31/2010] [Indexed: 11/19/2022]
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12
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Purification and characterization of aminopeptidase N from chicken intestine with potential application in debittering. Process Biochem 2010. [DOI: 10.1016/j.procbio.2010.02.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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González L, Sacristán N, Arenas R, Fresno JM, Eugenia Tornadijo M. Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese. Food Microbiol 2010; 27:592-7. [PMID: 20510776 DOI: 10.1016/j.fm.2010.01.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2009] [Revised: 01/19/2010] [Accepted: 01/20/2010] [Indexed: 11/29/2022]
Abstract
Twenty-four strains of lactic acid bacteria (LAB) isolated from a traditional Spanish cheese (Genestoso cheese) were evaluated for their enzymatic activities (acidifying and proteolytic abilities and carboxypeptidase, aminopeptidase, dipeptidase, caseinolytic and esterase activities), in order to select indigenous strains of technical interest for the manufacture of cheese. These strains were selected on the basis of their antimicrobial activity relative to five reference strains and were identified as Lactococcus lactis subsp. lactis (thirteen strains), Leuconostoc mesenteroides (two strains), Leuconostoc pseudomesenteroides (one strain), Lactobacillus paracasei (two strains), Lactobacillus plantarum (one strain) and Enterococcus faecalis (five strains). Lactococcus strains were those that showed the greatest degree of acidifying and proteolytic activity. The cell-free extracts (CFE) of L. paracasei exhibited the highest level of aminopeptidase activity. The highest level of caseinolytic activity was shown by the CFE of one strain of L. lactis. High values were also obtained with the CFE of Lactobacillus and of several Leuconostoc. The highest level of dipeptidase activity was found amongst the strains of L. lactis. Carboxypeptidase activity was generally very low or undetectable for the majority of strains. The greatest degree of esterolytic activity was detected for Enterococcus.
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Affiliation(s)
- Leticia González
- Departamento de Higiene y Tecnología de Alimentos, Facultad de Veterinaria, Universidad de León, Campus de Vegazana, 24071 León, Spain
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14
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Ong L, Shah N. Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses. J Food Sci 2009; 74:S182-91. [DOI: 10.1111/j.1750-3841.2009.01164.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Bergamini C, Hynes E, Candioti M, Zalazar C. Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese. J Dairy Sci 2009; 92:2455-67. [DOI: 10.3168/jds.2008-1794] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Souza CH, Saad SM. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.07.015] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Briggiler-Marcó M, Capra ML, Quiberoni A, Vinderola G, Reinheimer JA, Hynes E. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses. J Dairy Sci 2008; 90:4532-42. [PMID: 17881674 DOI: 10.3168/jds.2007-0180] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Nonstarter lactic acid bacteria are the main uncontrolled factor in today's industrial cheese making and may be the cause of quality inconsistencies and defects in cheeses. In this context, adjunct cultures of selected lactobacilli from nonstarter lactic acid bacteria origin appear as the best alternative to indirectly control cheese biota. The objective of the present work was to study the technological properties of Lactobacillus strains isolated from cheese by in vitro and in situ assays. Milk acidification kinetics and proteolytic and acidifying activities were assessed, and peptide mapping of trichloroacetic acid 8% soluble fraction of milk cultures was performed by liquid chromatography. In addition, the tolerance to salts (NaCl and KCl) and the phage-resistance were investigated. Four strains were selected for testing as adjunct cultures in cheese making experiments at pilot plant scale. In in vitro assays, most strains acidified milk slowly and showed weak to moderate proteolytic activity. Fast strains decreased milk pH to 4.5 in 8 h, and continued acidification to 3.5 in 12 h or more. This group consisted mostly of Lactobacillus plantarum and Lactobacillus rhamnosus strains. Approximately one-third of the slow strains, which comprised mainly Lactobacillus casei, Lactobacillus fermentum, and Lactobacillus curvatus, were capable to grow when milk was supplemented with glucose and casein hydrolysate. Peptide maps were similar to those of lactic acid bacteria considered to have a moderate proteolytic activity. Most strains showed salt tolerance and resistance to specific phages. The Lactobacillus strains selected as adjunct cultures for cheese making experiments reached 10(8) cfu/g in soft cheeses at 7 d of ripening, whereas they reached 10(9) cfu/g in semihard cheeses after 15 d of ripening. In both cheese varieties, the adjunct culture population remained at high counts during all ripening, in some cases overcoming or equaling primary starter. Overall, proximate composition of cheeses with and without added lactobacilli did not differ; however, some of the tested strains continued acidifying during ripening, which was mainly noticed in soft cheeses and affected overall quality of the products. The lactobacilli strains with low acidifying activity showed appropriate technological characteristics for their use as adjunct cultures in soft and semihard cheeses.
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Affiliation(s)
- M Briggiler-Marcó
- Instituto de Lactología Industrial Facultad de Ingeniería Química, Universidad Nacional del Litoral-CONICET Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
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DAGDEMIR ELIF, OZDEMIR SALIH. Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00394.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Khosrowshahi A, Madadlou A, Ebrahim zadeh Mousavi M, Emam-Djomeh Z. Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter. J Dairy Sci 2008; 89:3318-25. [PMID: 16899664 DOI: 10.3168/jds.s0022-0302(06)72368-2] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effect of the concentration of starter inoculated to milk on the composition, free tyrosine-tryptophan content, microstructure, opacity, and fracture stress of Iranian White cheese (IWC) was studied during 50 d of ripening in brine. Three treatments of cheese were made using 1-fold (IWC1S), 2-fold (IWC2S), and 4-fold (IWC4S) concentrations of a direct-to-vat mesophilic mixed culture containing Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis as starter. As ripening progressed, moisture and protein contents of the treatments continuously decreased, whereas their total ash, salt, and salt in moisture contents increased. Fat content and pH of cheeses remained stable during ripening. The pH of cheese milk at the time of renneting, which decreased by increasing the concentration of starter (6.57, 6.49, and 6.29 for IWC1S, IWC2S, and IWC4S, respectively), significantly affected most of the chemical characteristics and opacity of cheese. Lower pH values at renneting decreased moisture and ash contents, whereas cheese protein content increased. The concentration of free tyrosine-tryptophan in curd increased at first 29 d but decreased between d 29 and 49 of aging. The changes observed in cheese whiteness followed the changes in moisture content of the treatments. As the concentration of starter inoculated to milk increased, the value of fracture stress at a given ripening time significantly decreased, leading to a less resistant body against applied stress. A similar trend was also observed for fracture strain during cheese ripening. The micrographs taken by scanning electron microscopy provided a meaningful explanation for decrease in the value of fracture stress. As the cheese ripening progressed or the concentration of starter increased, the surface area occupied by the protein fraction in cheese microstructure decreased, leading the way to lower the force-bearing component in cheese texture.
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Affiliation(s)
- A Khosrowshahi
- Urmia University, Food Science & Engineering, Urmia, Iran
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20
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Atasoy AF, Yetişmeyen A, Türkoğlu H, Özer B. Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.04.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Cronin T, Ziino M, Condurso C, McSweeney PLH, Mills S, Ross RP, Stanton C. A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses. J Appl Microbiol 2007; 103:1128-39. [PMID: 17897218 DOI: 10.1111/j.1365-2672.2007.03364.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AIMS The microbial and chemical composition of seven different semi-ripened (45 days) Provola dei Nebrodi Sicilian cheese samples were assessed in order to investigate the diversity of the microbial population in cheese made from different geographical areas throughout Sicily. METHODS AND RESULTS The samples, which were obtained from seven different Provola dei Nebrodi manufacturers, were assessed using selective media. Interestingly, concentrations of presumptive lactobacilli represented over 90% of the total microbial population. In total, 105 presumptive Lactobacillus isolates were characterized to determine the relatedness of the isolates between the seven different cheeses. Randomly amplified polymorphic DNA polymerase chain reaction (RAPD PCR) analysis of the 105 presumptive lactobacilli indicated the presence of 22 distinct isolates. Further investigation of the isolates using pulsed field gel electrophoresis (PFGE) following restriction with the enzyme ApaI revealed the presence of 19 distinct macrorestriction patterns and the presence of between one and four distinct isolates per cheese sample (out of a total of 15 isolates per cheese randomly taken from Lactobacillus selective media plates). Analysis of the 16S rDNA sequence of each genetically distinct isolate demonstrated the dominance of the Lactobacillus casei species in all cheese samples assessed. Lactobacillus delbrueckii and Pediococcus pentosaceus species were also detected. The concentration of free amino acids, used to estimate the extent of proteolysis in each cheese, ranged from 59 to 433 mg 100 g(-1) cheese. CONCLUSIONS Microbiological assessment of the cheeses demonstrated the dominance of Lactobacillus species after 45 days of ripening with levels ranging from 8.3 to 9.4 log CFU g(-1). SIGNIFICANCE AND IMPACT OF THE STUDY This study provides new information on the diversity of lactobacilli within an artisanal Sicilian cheese, enabling the identification of 17 strains of Lact. casei, one strain of Lact. delbrueckii and Ped. pentosaceus through the combined use of RAPD PCR, PFGE and 16S rDNA sequencing.
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Affiliation(s)
- T Cronin
- Teagasc, Biotechnology Centre, Moorepark, Fermoy, County Cork, Ireland
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Madadlou A, Khosrowshahi asl A, Mousavi ME, Farmani J. The influence of brine concentration on chemical composition and texture of Iranian White cheese. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.11.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Castillo I, Calvo M, Alonso L, Juárez M, Fontecha J. Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.081] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Taborda G, Molina E, Martínez-Castro I, Ramos M, Amigo L. Composition of the water-soluble fraction of different cheeses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:270-276. [PMID: 12502420 DOI: 10.1021/jf0258104] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Volatile and nonvolatile compounds present in the water-soluble fraction (WSF) and water-soluble fraction with molecular weight lower than 1000 Da (WSF < 1000 Da) of six Spanish cheeses, Cabrales, Idiazábal, Mahón, Manchego, Roncal, and a goat's milk cheese, were analyzed. Different nitrogen fractions (determined by Kjeldahl method), caseins (by capillary electrophoresis), peptides and amino acids (by HPLC), and volatile components (by dynamic headspace coupled to GC-MS) as well as mineral content in the cheese fractions were analyzed and compared. The different nitrogen and volatile compounds identified in the WSF were characteristic of each cheese variety. Cabrales cheese displayed the highest content of free amino acids and the highest quantity and variety of volatile compounds. The WSF < 1000 Da fraction was less representative, especially for volatile compounds, as some of the components were lost in the ultrafiltration. Alcohols were better recovered than ketones and esters.
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Affiliation(s)
- Gonzalo Taborda
- Instituto de Fermentaciones Industriales (CSIC) and Instituto de Química Orgánica (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2002. [DOI: 10.1002/ffj.1083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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