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Sakkas L, Moschopoulou E, Moatsou G. Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese. Foods 2023; 12:4501. [PMID: 38137305 PMCID: PMC10742564 DOI: 10.3390/foods12244501] [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: 10/01/2023] [Revised: 11/28/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
This study aimed to assess the effect of salting and ripening conditions on the features of sheep milk, reduced-fat, semi-hard cheese. Eight groups of cheese, with an average fat content of ≅10.5%, moisture on non-fat substances (MNFS) ≅ 56%, a protein-to-fat ratio of 2.9 and pH 5.1, were manufactured and analyzed throughout ripening. The experimental factors were the salting method (brine- or dry-salting), the salt content (control- and reduced-salt) and the ripening temperature sequence (11 or 18 °C at the 3rd and 4th week). Brine-salted cheese exhibited significantly more adequate (p < 0.05) textural and organoleptic characteristics compared to its dry-salted counterpart, i.e., lower hardness, gumminess and adhesiveness, with higher lightness and flavor scores. The mean salt reduction from 2.1 to 1.6% exhibited significant effects (p < 0.05), i.e., increased moisture and MNFS, decreased hardness, gumminess, chewiness and adhesiveness, and increased lightness and meltability of cheese without affecting the microbiological stability or impairing the organoleptic parameters. Ripening at 18 °C at weeks 3-4 significantly increased (p < 0.05) proteolysis and concentrations of lactic and citric acid without affecting meltability, textural or organoleptic features. In conclusion, brine-salting, salt reduction by 20% and the elevation of temperature at a particular ripening period improved the characteristics of this type of reduced-fat sheep milk cheese.
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Affiliation(s)
| | | | - Golfo Moatsou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (L.S.); (E.M.)
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Moiseenko KV, Glazunova OA, Savinova OS, Shabaev AV, Fedorova TV. Changes in Composition of Some Bioactive Molecules upon Inclusion of Lacticaseibacillus paracasei Probiotic Strains into a Standard Yogurt Starter Culture. Foods 2023; 12:4238. [PMID: 38231606 DOI: 10.3390/foods12234238] [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: 10/30/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Incorporation of probiotic Lacticaseibacillus paracasei into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can significantly affect the overall composition of fermented milk. In this article, the effect of incorporation of the L. paracasei probiotic strains (KF1 and MA3) into several standard yogurt starter cultures (consisting of the following strains: Streptococcus thermophilus 16t and either Lactobacillus delbrueckii Lb100 or L. delbrueckii Lb200) was investigated. Such parameters as the degree of proteolysis, antioxidant activity, ACE-inhibitory activity, content of organic acids, profile of FAs and profile of volatile organic compounds were measured, and the influence of the starter culture composition on these parameters was described. It was demonstrated that, at least in the case of the studied strains, yogurt with L. paracasei had an advantage over the standard yogurt in terms of the content of acetoin, acetic acid, butyric acid and conjugated linoleic acid. Moreover, the incorporation of L. paracasei KF1 significantly improved the hypotensive properties of the resulting yogurt. Thus, the presented study provides insight into the bioactive molecules of probiotic yogurt and may be useful for both academia and industry in the development of new dairy-based functional products.
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Affiliation(s)
- Konstantin V Moiseenko
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Olga A Glazunova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Olga S Savinova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Alexander V Shabaev
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Tatyana V Fedorova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
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Faccia M, Natrella G, Gambacorta G. Analysis of the water‐soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15091] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Michele Faccia
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
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Blasche S, Kim Y, Mars RAT, Machado D, Maansson M, Kafkia E, Milanese A, Zeller G, Teusink B, Nielsen J, Benes V, Neves R, Sauer U, Patil KR. Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community. Nat Microbiol 2021; 6:196-208. [PMID: 33398099 PMCID: PMC7610452 DOI: 10.1038/s41564-020-00816-5] [Citation(s) in RCA: 133] [Impact Index Per Article: 44.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Accepted: 10/19/2020] [Indexed: 01/28/2023]
Abstract
Microbial communities often undergo intricate compositional changes yet also maintain stable coexistence of diverse species. The mechanisms underlying long-term coexistence remain unclear as system-wide studies have been largely limited to engineered communities, ex situ adapted cultures or synthetic assemblies. Here, we show how kefir, a natural milk-fermenting community of prokaryotes (predominantly lactic and acetic acid bacteria) and yeasts (family Saccharomycetaceae), realizes stable coexistence through spatiotemporal orchestration of species and metabolite dynamics. During milk fermentation, kefir grains (a polysaccharide matrix synthesized by kefir microorganisms) grow in mass but remain unchanged in composition. In contrast, the milk is colonized in a sequential manner in which early members open the niche for the followers by making available metabolites such as amino acids and lactate. Through metabolomics, transcriptomics and large-scale mapping of inter-species interactions, we show how microorganisms poorly suited for milk survive in-and even dominate-the community, through metabolic cooperation and uneven partitioning between grain and milk. Overall, our findings reveal how inter-species interactions partitioned in space and time lead to stable coexistence.
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Affiliation(s)
- Sonja Blasche
- European Molecular Biology Laboratory, Heidelberg, Germany
| | - Yongkyu Kim
- European Molecular Biology Laboratory, Heidelberg, Germany
| | - Ruben A T Mars
- Institute of Molecular Systems Biology, ETH Zurich, Zurich, Switzerland
| | - Daniel Machado
- European Molecular Biology Laboratory, Heidelberg, Germany
| | | | - Eleni Kafkia
- European Molecular Biology Laboratory, Heidelberg, Germany
- The Medical Research Council Toxicology Unit, University of Cambridge, Cambridge, UK
| | | | - Georg Zeller
- European Molecular Biology Laboratory, Heidelberg, Germany
| | - Bas Teusink
- Vrije Universiteit Amsterdam, Amsterdam, the Netherlands
| | - Jens Nielsen
- Chalmers University of Technology, Gothenburg, Sweden
| | - Vladimir Benes
- European Molecular Biology Laboratory, Heidelberg, Germany
| | | | - Uwe Sauer
- Institute of Molecular Systems Biology, ETH Zurich, Zurich, Switzerland
| | - Kiran Raosaheb Patil
- European Molecular Biology Laboratory, Heidelberg, Germany.
- The Medical Research Council Toxicology Unit, University of Cambridge, Cambridge, UK.
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Sangngern N, Puangnark T, Nguansangiam W, Saithong P, Kitpreechavanich V, Lomthong T. Production and development of vinegar fermentation from broken Riceberry rice using raw starch-degrading enzyme hydrolysis. 3 Biotech 2020; 10:515. [PMID: 33194519 DOI: 10.1007/s13205-020-02488-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Accepted: 10/14/2020] [Indexed: 12/11/2022] Open
Abstract
Broken Riceberry rice was used as a substrate for sugar syrup production by the hydrolysis of raw starch-degrading enzyme as a low-temperature amylase (iKnowZyme® LTAA, Thailand). Response surface methodology (RSM) with a central composite design (CCD) showed that an optimized substrate concentration of 250 g/L yielded 13°Brix of total soluble solid (TSS) content when incubated at 50 °C for 12 h. The major product from the broken Riceberry rice hydrolysis was glucose with lesser amounts of maltose and maltotriose. Maximum alcohol content (16% w/v) for broken Riceberry rice wine was obtained after fermentation with two mixed strains of Saccharomyces cerevisiae for 10 days. Scanning electron micrographs showed that yeast strains could grow on the solid residue of broken Riceberry rice that supported yeast cell survival under stress conditions. Broken Riceberry rice wine was used as the substrate for vinegar fermentation by Acetobacter aceti TISTR 354. Maximum acetic acid concentration was achieved at 5.4% when incubated at room temperature for 6 days, containing 10.92 mg/L and 965.53 ± 7.74 mL sample/g DPPH of anthocyanin content and antioxidant assay, respectively. Our finding revealed the feasibility of broken Riceberry rice substrate for sugar syrup, wine and vinegar production by raw starch-degrading enzyme hydrolysis which increased the value of low-cost agricultural crops through biotechnological processes.
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Affiliation(s)
- Nujarin Sangngern
- Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani, 12110 Thailand
| | - Thidarat Puangnark
- Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani, 12110 Thailand
| | - Watsachon Nguansangiam
- Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani, 12110 Thailand
| | - Pramuan Saithong
- Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University, Bangkok, 10900 Thailand
| | | | - Thanasak Lomthong
- Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani, 12110 Thailand
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Vénica CI, Wolf VI, Bergamini CV, Perotti MC. Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese. Food Res Int 2020; 137:109654. [PMID: 33233233 DOI: 10.1016/j.foodres.2020.109654] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 08/12/2020] [Accepted: 08/29/2020] [Indexed: 11/27/2022]
Abstract
Galactooligosaccharides (GOS) are non-digestible oligosaccharides with recognized prebiotic role. The present study aims to evaluate a β-galactosidase from K. lactis during soft cheese making and to analyse the impact on carbohydrates metabolism, proteolysis, and volatile compounds production, physicochemical and microbiological characteristics of the product. The enzyme was added to cheese milk (fluid milk plus whey powder) before (40 min.) or simultaneously of the starter addition (Ep and E treatments, respectively); cheese without enzyme addition was also made (C treatment). Also, we characterized fresh and soft commercial cheeses from the point of view of carbohydrate fraction, highlighting GOS, and organic acid profiles. The inclusion of the enzyme in soft cheese making produced a delay in reaching the target pH (~5.2). Carbohydrate fermentation profiles differed among treatments during cheese making and ripening. GOS were only detected in Ep and E cheeses (0.88 and 0.51 g/100 g, respectively). Lactose content was lower, and glucose and galactose levels were higher in E and Ep than C. No differences in physicochemical and microbial composition and organic acids profiles among samples were observed. Bioformation of volatile compounds belonging to the chemical families of aldehydes, ketones, alcohols, esters and acids, was not substantially affected by the modification in the carbohydrate profile. GOS were not detected in any of the commercial cheeses; great variations in the carbohydrate contents and organic acids were found. The results obtained demonstrate the feasibility of obtaining cheeses with GOS. Although the GOS values achieved are not adequate enough for the desired effect, the proposed technological approach turned out to be satisfying and original. Cheeses with prebiotic fiber are not still widespread in the market.
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Affiliation(s)
- Claudia I Vénica
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
| | - Verónica I Wolf
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - Carina V Bergamini
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
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9
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Mortera P, Zuljan FA, Magni C, Bortolato SA, Alarcón SH. Multivariate analysis of organic acids in fermented food from reversed-phase high-performance liquid chromatography data. Talanta 2018; 178:15-23. [DOI: 10.1016/j.talanta.2017.09.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 09/01/2017] [Accepted: 09/02/2017] [Indexed: 11/26/2022]
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10
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Khanal SN, Lucey JA. Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255y. J Dairy Sci 2017; 100:6906-6917. [DOI: 10.3168/jds.2017-12835] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2017] [Accepted: 05/06/2017] [Indexed: 11/19/2022]
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11
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12
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Lasik A, Pikul J, Majcher M, Lasik-Kurdyś M, Konieczny P. Characteristics of fermented ewe’s milk product with an increased ratio of natural whey proteins to caseins. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.10.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Monti L, Negri S, Meucci A, Stroppa A, Galli A, Contarini G. Lactose, galactose and glucose determination in naturally "lactose free" hard cheese: HPAEC-PAD method validation. Food Chem 2016; 220:18-24. [PMID: 27855887 DOI: 10.1016/j.foodchem.2016.09.185] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 09/28/2016] [Accepted: 09/28/2016] [Indexed: 11/16/2022]
Abstract
A chromatographic method by HPAEC-PAD was developed and in-house validated for the quantification of low sugar levels in hard cheese, specifically Grana Padano PDO cheese. Particular attention was paid to the extraction procedure, due to residual microbial and enzymatic activities. Specificity in detection and linearity were verified. Recoveries ranged from 93% for lactose to 98% for glucose and galactose. The obtained LOD and LOQ values were, respectively, 0.25 and 0.41mg/100g for lactose, 0.14 and 0.27mg/100g for galactose, and 0.16 and 0.26mg/100g for glucose. The method was applied to 59 samples of Grana Padano PDO cheese: galactose showed the highest concentration and variability among the samples (1.36±0.89), compared to both lactose (0.45±0.12) and glucose (0.46±0.13). Considering the very low levels of sugars detected, authentic PDO Grana Padano could be safely included in the diet of people suffering from lactose intolerance.
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Affiliation(s)
- Lucia Monti
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREA-FLC), Via A. Lombardo 11, 26900 Lodi (LO), Italy.
| | - Stefano Negri
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREA-FLC), Via A. Lombardo 11, 26900 Lodi (LO), Italy.
| | - Aurora Meucci
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREA-FLC), Via A. Lombardo 11, 26900 Lodi (LO), Italy.
| | - Angelo Stroppa
- Consorzio Tutela Grana Padano, Via XXIV Giugno 8, 25015 San Martino Della Battaglia, (BS), Italy.
| | - Andrea Galli
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREA-FLC), Via A. Lombardo 11, 26900 Lodi (LO), Italy.
| | - Giovanna Contarini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREA-FLC), Via A. Lombardo 11, 26900 Lodi (LO), Italy.
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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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15
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Marchiani R, Bertolino M, Ghirardello D, McSweeney PLH, Zeppa G. Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses. Journal of Food Science and Technology 2015; 53:1585-96. [PMID: 27570284 DOI: 10.1007/s13197-015-2105-8] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/05/2015] [Accepted: 11/03/2015] [Indexed: 12/24/2022]
Abstract
Powders obtained from three grape pomaces (Barbera, Chardonnay before distillation, Chardonnay after distillation) were added at two concentration levels (0.8 and 1.6 % w/w) into semi-hard and hard cheeses (Italian Toma-like and Cheddar, respectively) to increase their polyphenol content. Effects on physicochemical characteristics, total phenolic content (TPC), radical scavenging activity (RSA), proteolysis, organic acids content, starter and non-starter bacteria were evaluated during ripening. The amount and the type of powder used did not significantly affect the physicochemical parameters of cheese with the exception of pH their values. Italian Toma-like and Cheddar cheeses fortified with Chardonnay after distillation powder showed at the end of ripening (30 days and 120 days respectively) the highest TPC and RSA values. Proteolysis and microbial counts did not show statistically significant differences between fortified and control cheeses. This study demonstrated that grape pomace powder can be a functional ingredient to increase TPC and RSA in consumers' diets and the addition of this by-product to cheese is an environmentally friendly way to manage winemaking wastes.
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Affiliation(s)
- Roberta Marchiani
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095 Torino, Grugliasco Italy
| | - Marta Bertolino
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095 Torino, Grugliasco Italy
| | - Daniela Ghirardello
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095 Torino, Grugliasco Italy
| | - Paul L H McSweeney
- School of Food and Nutritional Science, University College of Cork, Western Road, Cork, Ireland
| | - Giuseppe Zeppa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095 Torino, Grugliasco Italy
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Dan T, Chen Y, Chen X, Sun C, Wang X, Wang J, Zhang H. Isolation and characterisation of a Lactobacillus delbrueckiisubsp. bulgaricusmutant with low H +-ATPase activity. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12228] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tong Dan
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
| | - Yongfu Chen
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
| | - Xia Chen
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
| | - Chunling Sun
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
| | - Xueni Wang
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
| | - Junguo Wang
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering; Education Ministry of China; Department of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 China
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17
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Gualandi I, Scavetta E, Vlamidis Y, Casagrande A, Tonelli D. Co/Al layered double hydroxide coated electrode for in flow amperometric detection of sugars. Electrochim Acta 2015. [DOI: 10.1016/j.electacta.2015.04.172] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Pereira da Costa M, Conte-Junior CA. Chromatographic Methods for the Determination of Carbohydrates and Organic Acids in Foods of Animal Origin. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12148] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Frankowski KM, Miracle RE, Drake MA. The role of sodium in the salty taste of permeate. J Dairy Sci 2014; 97:5356-70. [PMID: 25022679 DOI: 10.3168/jds.2014-8057] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2014] [Accepted: 06/02/2014] [Indexed: 11/19/2022]
Abstract
Many food companies are trying to limit the amount of sodium in their products. Permeate, the liquid remaining after whey or milk is ultrafiltered, has been suggested as a salt substitute. The objective of this study was to determine the sensory and compositional properties of permeates and to determine if elements other than sodium contribute to the salty taste of permeate. Eighteen whey (n=14) and reduced-lactose (n=4) permeates were obtained in duplicate from commercial facilities. Proximate analyses, specific mineral content, and nonprotein nitrogen were determined. Organic acids and nucleotides were extracted followed by HPLC. Aromatic volatiles were evaluated by gas chromatography-mass spectrometry. Descriptive analysis of permeates and model solutions was conducted using a trained sensory panel. Whey permeates were characterized by cooked/milky and brothy flavors, sweet taste, and low salty taste. Permeates with lactose removed were distinctly salty. The organic acids with the highest concentration in permeates were lactic and citric acids. Volatiles included aldehydes, sulfur-containing compounds, and diacetyl. Sensory tests with sodium chloride solutions confirmed that the salty taste of reduced-lactose permeates was not solely due to the sodium present. Permeate models were created with NaCl, KCl, lactic acid, citric acid, hippuric acid, uric acid, orotic acid, and urea; in addition to NaCl, KCl, lactic acid, and orotic acid were contributors to the salty taste.
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Affiliation(s)
- K M Frankowski
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - R E Miracle
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
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Nájera-Domínguez C, Gutiérrez-Méndez N, Nevárez-Moorillon G, Caro-Canales I. Comparison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheeses. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0175-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Güler Z. Profiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2012.697957] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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22
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Agata L, Jan P. Production of fermented goat beverage using a mixed starter culture of lactic acid bacteria and yeasts. Eng Life Sci 2012. [DOI: 10.1002/elsc.201100126] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Affiliation(s)
- Lasik Agata
- Department of Dairy Technology, Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Poznan; Poland
| | - Pikul Jan
- Department of Dairy Technology, Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Poznan; Poland
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23
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Trigueros L, Sayas-Barberá E, Pérez-Álvarez J, Sendra E. Use of date (Phoenix dactylifera L.) blanching water for reconstituting milk powder: Yogurt manufacture. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.10.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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24
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Amer S, Seguin P, Mustafa A. Short communication: Effects of feeding sweet sorghum silage on milk production of lactating dairy cows. J Dairy Sci 2012; 95:859-63. [DOI: 10.3168/jds.2011-4884] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2011] [Accepted: 10/06/2011] [Indexed: 11/19/2022]
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25
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Mato Rodriguez L, Ritvanen T, Joutsjoki V, Rekonen J, Alatossava T. The role of copper in the manufacture of Finnish Emmental cheese. J Dairy Sci 2011; 94:4831-42. [DOI: 10.3168/jds.2011-4536] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2011] [Accepted: 06/21/2011] [Indexed: 11/19/2022]
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26
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Bertolino M, Dolci P, Giordano M, Rolle L, Zeppa G. Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime. Food Chem 2011; 129:1001-11. [PMID: 25212329 DOI: 10.1016/j.foodchem.2011.05.060] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2010] [Revised: 03/25/2011] [Accepted: 05/11/2011] [Indexed: 11/16/2022]
Abstract
Biochemical, volatile and textural profiles during manufacture and ripening were determined in samples of Castelmagno PDO cheese obtained from three different batches in the main artisan cheese plant of Castelmagno PDO production area. At the end of manufacture, samples were characterised by a pH of 6.57% and 52.4% moisture content. The HPLC analysis of organic acids and sugars showed the exhaustion of lactose content, while Urea-PAGE indicated extensive primary proteolysis of both β-casein and αs1-casein. During ripening, cheeses were characterised by high degradation of β-casein and αs1-casein, due to bacterial action. RP-HPLC profiles showed a high production of peptides eluted between 20 and 30min. In total, 92 volatile compounds were identified in cheese headspace. Texture profiles showed an increase in hardness, gumminess, chewiness and adhesiveness values, as well as a decrease in cohesiveness during ripening.
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Affiliation(s)
- Marta Bertolino
- Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali, Settore di Microbiologia Agraria e Tecnologie Alimentari, Facoltà di Agraria, Università degli Studi di Torino, Via Leonardo da Vinci 44, Grugliasco, TO, Italy.
| | - Paola Dolci
- Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali, Settore di Microbiologia Agraria e Tecnologie Alimentari, Facoltà di Agraria, Università degli Studi di Torino, Via Leonardo da Vinci 44, Grugliasco, TO, Italy
| | - Manuela Giordano
- Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali, Settore di Microbiologia Agraria e Tecnologie Alimentari, Facoltà di Agraria, Università degli Studi di Torino, Via Leonardo da Vinci 44, Grugliasco, TO, Italy
| | - Luca Rolle
- Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali, Settore di Microbiologia Agraria e Tecnologie Alimentari, Facoltà di Agraria, Università degli Studi di Torino, Via Leonardo da Vinci 44, Grugliasco, TO, Italy
| | - Giuseppe Zeppa
- Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali, Settore di Microbiologia Agraria e Tecnologie Alimentari, Facoltà di Agraria, Università degli Studi di Torino, Via Leonardo da Vinci 44, Grugliasco, TO, Italy
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27
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Amer S, Mustafa A. Short communication: Effects of feeding pearl millet silage on milk production of lactating dairy cows. J Dairy Sci 2010; 93:5921-5. [DOI: 10.3168/jds.2010-3279] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2010] [Accepted: 08/13/2010] [Indexed: 11/19/2022]
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28
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Emmons D, Modler H. Invited review: A commentary on predictive cheese yield formulas. J Dairy Sci 2010; 93:5517-37. [DOI: 10.3168/jds.2010-3262] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2010] [Accepted: 07/16/2010] [Indexed: 11/19/2022]
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29
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Albenzio M, Santillo A, Caroprese M, Marino R, Trani A, Faccia M. Biochemical patterns in ovine cheese: influence of probiotic strains. J Dairy Sci 2010; 93:3487-96. [PMID: 20655416 DOI: 10.3168/jds.2009-3036] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2009] [Accepted: 04/21/2010] [Indexed: 11/19/2022]
Abstract
This study was undertaken to evaluate the effect of lamb rennet paste containing probiotic strains on proteolysis, lipolysis, and glycolysis of ovine cheese manufactured with starter cultures. Cheeses included control cheese made with rennet paste, cheese made with rennet paste containing Lactobacillus acidophilus culture (LA-5), and cheese made with rennet paste containing a mix of Bifidobacterium lactis (BB-12) and Bifidobacterium longum (BB-46). Cheeses were sampled at 1, 7, 15, and 30 d of ripening. Starter cultures coupled with probiotics strains contained in rennet paste affected the acidification and coagulation phases leading to the lowest pH in curd and cheese containing probiotics during ripening. As consequence, maturing cheese profiles were different among cheese treatments. Cheeses produced using rennet paste containing probiotics displayed higher percentages of alpha(S1)-I-casein fraction than traditional cheese up to 15 d of ripening. This result could be an outcome of the greater hydrolysis of alpha-casein fraction, attributed to higher activity of the residual chymosin. Further evidence for this trend is available in chromatograms of water-soluble nitrogen fractions, which indicated a more complex profile in cheeses made using lamb paste containing probiotics versus traditional cheese. Differences can be observed for the peaks eluted in the highly hydrophobic zone being higher in cheeses containing probiotics. The proteolytic activity of probiotic bacteria led to increased accumulation of free amino acids. Their concentrations in cheese made with rennet paste containing Lb. acidophilus culture and cheese made with rennet paste containing a mix of B. lactis and B. longum were approximately 2.5 and 3.0 times higher, respectively, than in traditional cheese. Principal component analysis showed a more intense lipolysis in terms of both free fatty acids and conjugated linoleic acid content in probiotic cheeses; in particular, the lipolytic pattern of cheeses containing Lb. acidophilus is distinguished from the other cheeses on the basis of highest content of health-promoting molecules. The metabolic activity of the cheese microflora was also monitored by measuring acetic, lactic, and citric acids during cheese ripening. Cheese acceptability was expressed for color, smell, taste, and texture perceived during cheese consumption. Use of probiotics in trial cheeses did not adversely affect preference or acceptability; in fact, panelists scored probiotic cheeses higher in preference over traditional cheese, albeit not significantly.
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Affiliation(s)
- M Albenzio
- Department of Production Sciences, Engineering, and Economics for Agricultural Systems PrIME, University of Foggia, Foggia 71100, Italy.
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30
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Wei W, Zhang X, Cui J, Wei Z. SIMULTANEOUS EXTRACTION AND DETERMINATION OF ORGANIC ACIDS IN XYLEM SAPS BY RP-HPLC AFTER SOLID-PHASE EXTRACTION WITH SMALLER PARTICLE-SIZED HYDROXYAPATITE NANOCRYSTALS. J LIQ CHROMATOGR R T 2010. [DOI: 10.1080/10826076.2010.489430] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Wei Wei
- a Department of Environmental Science and Engineering , Nanjing Normal University , Nanjing, People's Republic of China
- b College of Resources and Environmental Sciences, Nanjing Agricultural University , Nanjing, People's Republic of China
| | - Xiao Zhang
- b College of Resources and Environmental Sciences, Nanjing Agricultural University , Nanjing, People's Republic of China
| | - Jing Cui
- a Department of Environmental Science and Engineering , Nanjing Normal University , Nanjing, People's Republic of China
| | - Zhenggui Wei
- a Department of Environmental Science and Engineering , Nanjing Normal University , Nanjing, People's Republic of China
- b College of Resources and Environmental Sciences, Nanjing Agricultural University , Nanjing, People's Republic of China
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31
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Subramanian A, Rodriguez-Saona L. Chemical and instrumental approaches to cheese analysis. ADVANCES IN FOOD AND NUTRITION RESEARCH 2010; 59:167-213. [PMID: 20610176 DOI: 10.1016/s1043-4526(10)59005-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Overcoming the complexity of cheese matrix to reliably analyze cheese composition, flavor, and ripening changes has been a challenge. Several sample isolation or fractionation methods, chemical and enzymatic assays, and instrumental methods have been developed over the decades. While some of the methods are well established standard methods, some still need to be researched and improved. This chapter reviews the chemical and instrumental methods available to determine cheese composition and monitor biochemical events (e.g., glycolysis, lipolysis, and proteolysis) during cheese ripening that lead to the formation of cheese flavor. Chemical and enzymatic methods available for analysis of cheese composition (fat, protein, lactose, salt, nitrogen content, moisture, etc.) are presented. Electrophoretic, chromatographic, and spectroscopic techniques are also reviewed in the light of their application to monitor cheese ripening and flavor compounds. Novel instrumental methods based on Fourier-transform infrared spectroscopy that are currently being researched and applied to cheese analysis are introduced.
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Affiliation(s)
- Anand Subramanian
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA
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32
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Chen Y, Wang Z, Chen X, Liu Y, Zhang H, Sun T. Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare's milk. J Dairy Sci 2010; 93:884-92. [DOI: 10.3168/jds.2009-2672] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2009] [Accepted: 11/27/2009] [Indexed: 11/19/2022]
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33
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WANG JICHENG, GUO ZHUANG, ZHANG QING, YAN LIYA, CHEN YONGFU, CHEN XIA, LIU XIAOMING, CHEN WEI, ZHANG HEPING. Effect of probioticLactobacillus caseiZhang on fermentation characteristics of set yogurt. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2009.00556.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Gernigon G, Piot M, Beaucher E, Jeantet R, Schuck P. Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys. J Dairy Sci 2009; 92:5371-7. [DOI: 10.3168/jds.2009-2359] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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35
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Chen Y, Sun T, Wang J, Airden C, Bai M, Zhang H. Comparison of nutrition and microbiological compositions between two types of fermented milk from Tibet in China. Int J Food Sci Nutr 2009; 60 Suppl 7:243-50. [DOI: 10.1080/09637480903005540] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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36
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Dinkci N, Akalın AS, Gönc S, Ünal G. Isocratic Reverse-Phase HPLC for Determination of Organic Acids in Kargı Tulum Cheese. Chromatographia 2007. [DOI: 10.1365/s10337-007-0234-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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37
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Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.039] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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38
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Topçu A, Saldamli I. Proteolytical, Chemical, Textural and Sensorial Changes During the Ripening of Turkish White Cheese Made of Pasteurized Cows' Milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2006. [DOI: 10.1080/10942910500542238] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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39
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Ndagijimana M, Vallicelli M, Cocconcelli PS, Cappa F, Patrignani F, Lanciotti R, Guerzoni ME. Two 2[5H]-furanones as possible signaling molecules in Lactobacillus helveticus. Appl Environ Microbiol 2006; 72:6053-61. [PMID: 16957229 PMCID: PMC1563634 DOI: 10.1128/aem.00363-06] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Two 2[5H]-furanones, in association with medium-chain fatty acids, were released in whey by Lactobacillus helveticus exposed to oxidative and heat stresses. This species plays an important role in cheese technology, particularly for Swiss-type cheeses and Grana cheese. Moreover, it significantly contributes to cheese ripening by means of an early autolysis and the release of enzymes during processing. Experimental evidence of the involvement of the two 2[5H]-furanones, detected by a gas chromatography-mass spectrometry/solid-phase microextraction technique, in the autolysis phenomenon has been obtained. Zymograms performed by using renaturing sodium dodecyl sulfate-polyacrylamide gels were used to detect the bioactivity of the supernatants containing the two furanones on fresh cells of the same strain. In addition to bands corresponding to known autolysins, new autolysins were detected concomitant with the exposure of Lactobacillus helveticus to the supernatants, which can be regarded as conditioned media (CM), and to a commercial furanone, 5-ethyl-3-hydroxy-4-methyl-2[5H]-furanone (HEMFi), having spectral data similar to those of the newly described 2[5H]-furanones. Morphological changes were observed when fresh cells were exposed to CM containing the two 2[5H]-furanones and HEMFi. The two furanones produced by Lactobacillus helveticus, which met a number of criteria to be included in cell-cell signaling molecules, have a presumptive molecular mass lower than those of already known 3[2H]-furanones having an autolytic activity and being produced by gram-negative bacteria. Moreover, they present a different chemical structure with respect to the furanones already identified as products of Lactococcus lactis subsp. cremoris or to those identified in some cheeses with Lactobacillus helveticus as a starter culture.
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Affiliation(s)
- Maurice Ndagijimana
- Dipartimento Scienze degli Alimenti, Alma Mater Studiorum, University of Bologna, Via Fanin 46, 40127 Bologna, Italy
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40
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Chinnici F, Spinabelli U, Riponi C, Amati A. Optimization of the determination of organic acids and sugars in fruit juices by ion-exclusion liquid chromatography. J Food Compost Anal 2005. [DOI: 10.1016/j.jfca.2004.01.005] [Citation(s) in RCA: 135] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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41
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Tormo M, Izco JM. Alternative reversed-phase high-performance liquid chromatography method to analyse organic acids in dairy products. J Chromatogr A 2004; 1033:305-10. [PMID: 15088752 DOI: 10.1016/j.chroma.2004.01.043] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
A RP-HPLC method for the analysis of oxalic, citric, formic, succinic, orotic, uric, pyruvic, acetic, propionic, lactic and butyric acids in dairy products with a simple treatment of the sample has been developed. A gradient programme pumping phosphate buffer at pH 2.20 and acetonitrile was used to separate the compounds on a C18 column. Various parameters affecting analysis have been optimised to take < 18 min with an excellent linearity (R > 0.999). The precision was good (R.S.D. < 5%) and the recovery found close to 100%. Its application to analyse the quality of some dairy products has been investigated.
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Affiliation(s)
- M Tormo
- Instituto Lactológico de Lekunberri, Plazaola 23, Lekunberri, Navarra 31870, Spain
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42
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Qian M, Reineccius GA. Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value. J Dairy Sci 2003; 86:770-6. [PMID: 12703612 DOI: 10.3168/jds.s0022-0302(03)73658-3] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Potentially important aroma compounds in Parmigiano Reggiano cheese were quantified. Free fatty acids were isolated with ion-exchange chromatography and quantified by gas chromatography. Neutral aroma compounds were quantified with a purge-trap/gas chromatography-mass spectrometry with selective mass ion technique. Odor activity values were calculated based on sensory thresholds reported in literature. The calculated odor activity values suggest that 3-methylbutanal, 2-methylpropanal, 2-methylbutanal, dimethyl trisulfide, diacetyl, methional, phenylacetaldehyde, ethyl butanoate, ethyl hexanoate, ethyl octanoate, acetic, butanoic, hexanoic, and octanoic acids are the most important aroma contributors to Parmigiano Reggiano cheese.
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Affiliation(s)
- Michael Qian
- Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108, USA.
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43
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Izco JM, Tormo M, Harris A, Tong PS, Jimenez-Flores R. Optimization and validation of a rapid method to determine citrate and inorganic phosphate in milk by capillary electrophoresis. J Dairy Sci 2003; 86:86-95. [PMID: 12613852 DOI: 10.3168/jds.s0022-0302(03)73587-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Quantification of phosphate and citrate compounds is very important because their distribution between soluble and colloidal phases of milk and their interactions with milk proteins influence the stability and some functional properties of dairy products. The aim of this work was to optimize and validate a capillary electrophoresis method for the rapid determination of these compounds in milk. Various parameters affecting analysis have been optimized, including type, composition, and pH of the electrolyte, and sample extraction. Ethanol, acetonitrile, sulfuric acid, water at 50 degrees C or at room temperature were tested as sample buffers (SB). Water at room temperature yielded the best overall results and was chosen for further validation. The extraction time was checked and could be shortened to less than 1 min. Also, sample preparation was simplified to pipet 12 microl of milk into 1 ml of water containing 20 ppm of tartaric acid as an internal standard. The linearity of the method was excellent (R2 > 0.999) with CV values of response factors <3%. The detection limits for phosphate and citrate were 5.1 and 2.4 nM, respectively. The accuracy of the method was calculated for each compound (103.2 and 100.3%). In addition, citrate and phosphate content of several commercial milk samples were analyzed by this method, and the results deviated less than 5% from values obtained when analyzing the samples by official methods. To study the versatility of the technique, other dairy productssuch as cream cheese, yogurt, or Cheddar cheese were analyzed and accuracy was similar to milk in all products tested. The procedure is rapid and offers a very fast and simple sample preparation. Once the sample has arrived at the laboratory, less than 5 min (including handling, preparation, running, integration, and quantification) are necessary to determine the concentration of citric acid and inorganic phosphate. Because of the speed and accuracy of this method, it is promising as an analytical quantitative testing technique.
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Affiliation(s)
- J M Izco
- Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, 93407, USA
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44
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ADHIKARI K, GRÜN I, MUSTAPHA A, FERNANDO L. CHANGES IN THE PROFILE OF ORGANIC ACIDS IN PLAIN SET AND STIRRED YOGURTS DURING MANUFACTURE AND REFRIGERATED STORAGE. J FOOD QUALITY 2002. [DOI: 10.1111/j.1745-4557.2002.tb01038.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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45
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Izco JM, Tormo M, Jiménez-Flores R. Rapid simultaneous determination of organic acids, free amino acids, and lactose in cheese by capillary electrophoresis. J Dairy Sci 2002; 85:2122-9. [PMID: 12362443 DOI: 10.3168/jds.s0022-0302(02)74290-2] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A capillary electrophoresis (CE) method for the simultaneous separation of 11 metabolically important organic acids (oxalic, formic, citric, succinic, orotic, uric, acetic, pyruvic, propionic, lactic, and butyric), 10 amino acids (Asp, Glu, Tyr, Gly, Ala, Ser, Leu, Phe, Lys, and Trp), and lactose has been optimized, validated, and tested in dairy products. Repeatability and linearity were calculated for each compound, with detection limit values as low as 0.2 x 10(-2) mM for citric acid and Gly. The method was applied to analyze yogurt and different varieties of commercial cheeses. This method yielded specific CE patterns for different varieties of cheese. Also, it has been shown to be sensitive enough to measure small changes in composition of some of those compounds in fresh cheese stored under accelerated ripening conditions for 2 d at 32 degrees C (e.g., from 1728.3 +/- 45.0 to 1166.7 +/- 4.5 mg/100 g of DM in the case of lactose, or from 23.5 +/- 0.6 to 76.8 +/- 16.7 mg/100 g of DM in the case of acetic acid).
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Affiliation(s)
- J M Izco
- Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, CA 93407, USA
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46
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Chapter 14 Analysis of carbohydrates in food and beverages by HPLC and CE. ACTA ACUST UNITED AC 2002. [DOI: 10.1016/s0301-4770(02)80039-2] [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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47
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Determination of organic acids in fermentation products of milk with high performance liquid chromatography/on-lined micro-dialysis. Chromatographia 2001. [DOI: 10.1007/bf02492185] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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