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Grujović MŽ, Marković KG, Morais S, Semedo-Lemsaddek T. Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese. Foods 2024; 13:2065. [PMID: 38998570 PMCID: PMC11241559 DOI: 10.3390/foods13132065] [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: 06/06/2024] [Revised: 06/21/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024] Open
Abstract
This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated through tests for hemolytic activity and antibiotic sensitivity. The selected isolates were then tested for various technological properties, including growth in methylene blue, proteolytic activity, acidification, curd formation ability in both pure and enriched goat milk, diacetyl production, antagonistic potential against other LAB, and biofilm formation ability. The results indicated that Lactococcus spp., Lacticaseibacillus spp., and Lactiplantibacillus spp. did not exhibit α or β hemolysis, while enterococci displayed α hemolysis. A higher number of isolates demonstrated sensitivity to ampicillin, tetracycline, and streptomycin, while sensitivity to gentamicin and vancomycin was strain-dependent. Based on the evaluation of technological properties, Lacticaseibacillus paracasei M-1 and Lactiplantibacillus plantarum C7-7, C7-8, and C14-5 showed promising characteristics. Additionally, Lactococcus lactis subsp. lactis strains C0-14 and C21-8 emerged as promising candidates with notable technological properties. Notably, certain indigenous strains LAB exhibit promising technological properties and safety profiles. These characteristics make them suitable candidates for use as starter or adjunct cultures in goat's milk cheese production, potentially enhancing the quality and safety of the cheese as well as hygiene practices among small-scale dairy producers.
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Affiliation(s)
- Mirjana Ž. Grujović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijića bb, 34 000 Kragujevac, Serbia
| | - Katarina G. Marković
- Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijića bb, 34 000 Kragujevac, Serbia
| | - Susana Morais
- CIISA—Center for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
| | - Teresa Semedo-Lemsaddek
- CIISA—Center for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, 1749-016 Lisbon, Portugal
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2
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The Quality and Composition of Iranian Low-Salt UF-White Cheese. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3428838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In cheese, the reduction of salt is still a challenging task, as sodium chloride exerts multiple and fundamental functions. Salt favors the drainage of the residual whey; enhances the taste and the aroma profile; regulates the texture, the final pH, and the water activity; and affects the microbial growth. Hence the impact of partial replacement of NaCl by KCl on the ripening characteristics of Iranian UF (ultrafiltration) cheese during storage was monitored. To produce low-salt cheese, different mixtures of UF white cheese were treated with NaCl : KCl ratios of (a) 3% NaCl (control), (b) 1.50% NaCl+1.50% KCl, (c) 1.00% NaCl+2.00% KCl, and (d) 0.75% NaCl+2.25% KCl by dry salting. ADV (acid degree value) results showed significant differences (
) in all treatments after 15, 30, 40, and 50 days of ripening. No significant differences were observed in the GC (gas chromatography) results in the samples’ free fatty acid (FFA) profile except for C18 : 0 in all treatments. KCl did not affect the moisture, dry matter, fat, TN (total nitrogen)/dry matter, and WSN (water-soluble nitrogen) contents of cheeses considerably. The evaluation of force to fracture showed that there were significant differences (
) between treatment (d) as a control cheese and treatments (b) and (c). Sensory evaluations showed as the concentration of KCl increased, the cheese gradually became less acceptable and treatments with higher potassium chloride content were crumblier and less firm. Results of the aroma evaluation of cheese samples showed that unlike acetaldehyde, ethanol, acetoin, and diacetyl amounts decreased significantly (
) during the storage period. Results also indicated that a reduction of sodium by up to 50% did not significantly affect the quality and composition of Iranian low-salt UF-white cheese except for sensory evaluation, texture analysis, and aroma characteristics.
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3
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Aguilar‐Raymundo VG, Ramírez‐Murillo JI, Barajas‐Ramírez JA. Assessing the yield, physicochemical, sensory characteristics, and acceptance of
queso fresco
added with whey cheese. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Victoria Guadalupe Aguilar‐Raymundo
- Department of Ingeniería Agroindustrial. Universidad Politécnica de Pénjamo. Carr. Irapuato – La Piedad Km 44. El Derramadero, Pénjamo Guanajuato CP 36921
| | - Juan Ignacio Ramírez‐Murillo
- Department of Ingeniería Agroindustrial. Universidad Politécnica de Pénjamo. Carr. Irapuato – La Piedad Km 44. El Derramadero, Pénjamo Guanajuato CP 36921
| | - Jahir Antonio Barajas‐Ramírez
- Department of Ingeniería Agroindustrial. Universidad Politécnica de Pénjamo. Carr. Irapuato – La Piedad Km 44. El Derramadero, Pénjamo Guanajuato CP 36921
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4
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Juan B, Trujillo AJ, Ferragut V. The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses. Front Nutr 2022; 9:861383. [PMID: 35592633 PMCID: PMC9113740 DOI: 10.3389/fnut.2022.861383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 03/25/2022] [Indexed: 12/02/2022] Open
Abstract
Increasing consumer demand for healthier foods prompts the development of cheeses reduced in salt. The aim of his study was to assess the effect of reducing the level of sodium chloride (NaCl) and their partial substitution by potassium chloride (KCl) on the biochemical, microbiological, and sensorial characteristics and consumer's acceptability of semi-hard and hard lactose-free cow's milk cheeses. To improve the possible lower salty taste or the development of bitter taste, the addition to yeast extract, as a flavor enhancer, was also checked. Different brining times and brine conditions were tested to obtain a reduction of >25% of salt with respect to conventional cheese. Reduced-salt cheeses were elaborated by reducing half the salting time used in conventional cheeses, and a ratio of 60 Na+:40 K+ was used to reduce Na concentration in substituted cheeses. The results obtained in this study show that the reduction of salt by both methods in semi-hard and hard lactose-free cheeses could be an alternative for the production of healthier and sensorial acceptable cheeses, without significantly affecting their physicochemical characteristics. The addition of yeast extract, as a flavor enhancer, increased the free amino acids (FAAs) levels but decreased the acceptability of cheeses.
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5
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Torabi F, Jooyandeh H, Noshad M. Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15572] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fereshteh Torabi
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Hossein Jooyandeh
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Mohammad Noshad
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
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6
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Santos R, Mansidão A, Mota M, Raymundo A, Prista C. Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2227-2234. [PMID: 33006382 DOI: 10.1002/jsfa.10842] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 09/23/2020] [Accepted: 10/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Western consumers interest in Eastern fermented foods has been growing, due to their nutritional and healthy properties. In this study, new sweet misos and salty misos were produced using grass pea (Lathyrus sativus L.) - traditional Portuguese legume from local producers - to promote its consumption and preservation. The evolution of the new misos was evaluated in comparison to traditional miso (made from soybean), through analysis of the chemical composition, colour, texture and linear viscoelastic behaviour. RESULTS Throughout the fermentation process, the ascorbic acid and phenolic compounds content - with important nutritional value - increased in all misos, mainly in misos produced using grass pea, besides, grass pea sweet miso presented the fastest evolution and darkest colour. The texture parameters (firmness and adhesiveness) of misos decreased over time: grass pea sweet miso showed the highest firmness reduction (51.63 N to 6.52 N) and soybean sweet miso the highest adhesiveness reduction (27.76 N to 3.11 N). Viscoelastic moduli also decreased, reflecting a reduction in the degree of internal structuring for all misos. However, grass pea misos presented more structured internal systems with faster maturation kinetics than soybean misos, for which stabilization started earlier. CONCLUSION Two innovative misos were developed from grass pea. After 4 months, the texture parameters and viscoelastic moduli for grass pea misos, were similar to the control misos made from soybean, showing that grass pea can be used as a raw material to produce a sustainable miso with potentially healthy properties. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rafaela Santos
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Ana Mansidão
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Mariana Mota
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Anabela Raymundo
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Catarina Prista
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
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Ben Amira A, Arias AA, Fickers P, Attia H, Besbes S, Blecker C. Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1331-1340. [PMID: 33746261 PMCID: PMC7925762 DOI: 10.1007/s13197-020-04643-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2020] [Accepted: 07/08/2020] [Indexed: 06/12/2023]
Abstract
The main objective of this study was to test the efficiency of a wild cardoon (Cynara cardunculus L.) rennet, previously optimized by response surface methodology, in cheese making process; then to select the best brine concentration, leading to excellent cheese quality. Results showed that the optimized C. cardunculus rennet and chymosin produced curds with similar properties (yield, colour, texture, viscoelasticity), suggesting that this coagulant could replace successfully calf rennet. After brining at different salt concentrations (5, 7, 10 and 15%), we concluded that the use of 15% of salt in brine was an efficient way to reduce considerably the proteolysis level in C. cardunculus cheeses, stored for 28 d at 4 °C. At this salt level, the highest hardness, gumminess, viscoelasticity and yield of soft cheeses were also recorded. In conclusion, the satisfactory findings could open new opportunities to produce industrially the optimized C. cardunculus rennet and its cheeses in the Mediterranean area.
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Affiliation(s)
- Amal Ben Amira
- Gembloux Agro-Bio Tech, Laboratory of Food Science and Formulation, University of Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
| | - Anthony Argüelles Arias
- Gembloux Agro-Bio Tech, Laboratory of Microbial Processes and Interactions, University of Liège, Passage des Déportés 2, B-5030 Gembloxu, Belgium
| | - Patrick Fickers
- Gembloux Agro-Bio Tech, Laboratory of Microbial Processes and Interactions, University of Liège, Passage des Déportés 2, B-5030 Gembloxu, Belgium
| | - Hamadi Attia
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
| | - Souhail Besbes
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Laboratory of Food Science and Formulation, University of Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium
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8
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Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture. Food Res Int 2020; 133:109190. [PMID: 32466918 DOI: 10.1016/j.foodres.2020.109190] [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: 12/11/2019] [Revised: 03/15/2020] [Accepted: 03/17/2020] [Indexed: 12/17/2022]
Abstract
Among strategies to improve the health-related aspects of dairy products, great prominence has been given to salt reduction and the use of adjunct cultures that can favor the release of bioactive peptides during cheese ripening. This study aimed to evaluate the effect of the salt reduction, the addition of Lactobacillus helveticus LH-B02 and the ripening time of Prato cheese on the casein hydrolysis profile by capillary electrophoresis, peptide profile by mass spectrometry, and antihypertensive potential evaluated in vitro through the inhibitory activity of the angiotensin-converting enzyme (ACE). Both the salt reduction and the addition of adjunct culture favored the accumulation of the bioactive peptide β-CN (f193-209) (m/z 1881). The adjunct culture led to a higher ACE inhibitory activity during the ripening of Prato cheese, thus proving to be an effective strategy for the development of potentially bioactive cheese.
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9
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Bansal V, Mishra SK. Reduced-sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety. Compr Rev Food Sci Food Saf 2020; 19:733-758. [PMID: 33325171 DOI: 10.1111/1541-4337.12524] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 11/21/2019] [Accepted: 11/21/2019] [Indexed: 02/06/2023]
Abstract
Sodium chloride (NaCl) universally well-known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2 ), or magnesium chloride (MgCl2 ). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced-sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage-causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.
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Affiliation(s)
- Venus Bansal
- Department of Dairy Technology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
| | - Santosh Kumar Mishra
- Department of Dairy Microbiology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
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10
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Wusimanjiang P, Ozturk M, Ayhan Z, Çagri Mehmetoglu A. Effect of salt concentration on acid‐ and salt‐adapted Escherichia coliO157:H7 and Listeria monocytogenesin recombined nonfat cast cheese. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14208] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Paerhati Wusimanjiang
- Faculty of Engineering Department of Food Engineering Sakarya University Sakarya Turkey
| | - Mustafa Ozturk
- Faculty of Engineering Department of Food Engineering Sakarya University Sakarya Turkey
| | - Zehra Ayhan
- Faculty of Engineering Department of Food Engineering Sakarya University Sakarya Turkey
| | - Arzu Çagri Mehmetoglu
- Faculty of Engineering Department of Food Engineering Sakarya University Sakarya Turkey
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11
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The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09606-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Soltani M, Sahingil D, Gokce Y, Hayaloglu AA. Effect of blends of camel chymosin and microbial rennet ( Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese. Journal of Food Science and Technology 2019; 56:589-598. [PMID: 30906016 DOI: 10.1007/s13197-018-3513-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/21/2017] [Accepted: 05/21/2018] [Indexed: 11/24/2022]
Abstract
Iranian Ultrafiltered White cheese was produced by using different blends of coagulants (100:0, 75:25, 50:50, 25:75 and 0:100; Rhizomucor miehei and camel chymosin, respectively) and ripened for 90 days. The effect of different combinations of these coagulants on chemical composition, proteolysis and residual coagulant activity of the cheeses were studied. The results showed that pH, fat-in-dry matter, salt-in-dry matter and protein contents of the cheeses were significantly influenced by type and concentration of the coagulants. The difference between proteolytic activities of the two coagulants resulted in different levels of proteolysis in the cheeses. A direct relationship was determined between using higher concentrations of R. miehei and increasing the hydrolysis of αs1-casein in the cheeses, during ripening. The residual coagulant activity was influenced by the type and concentration of the coagulant as well. In conclusion, R. miehei provided a higher level of proteolysis and residual coagulant activity compared with camel chymosin.
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Affiliation(s)
- Mostafa Soltani
- 1Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.,2Nutrition and Food Sciences Research Center, Tehran Medical Sciences,, Islamic Azad University, Tehran, Iran
| | - Didem Sahingil
- 3Department of Food Engineering, Inonu University, 44280 Malatya, Turkey
| | - Yasemin Gokce
- 3Department of Food Engineering, Inonu University, 44280 Malatya, Turkey
| | - Ali A Hayaloglu
- 3Department of Food Engineering, Inonu University, 44280 Malatya, Turkey
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13
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Afsharnezhad M, Shahangian SS, Sariri R. A novel milk-clotting cysteine protease from Ficus johannis: Purification and characterization. Int J Biol Macromol 2019; 121:173-182. [DOI: 10.1016/j.ijbiomac.2018.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 09/17/2018] [Accepted: 10/01/2018] [Indexed: 12/14/2022]
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14
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Loudiyi M, Aït-Kaddour A. Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones. Crit Rev Food Sci Nutr 2018; 59:2442-2457. [DOI: 10.1080/10408398.2018.1455637] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- M. Loudiyi
- Université Clermont Auvergne, VetAgro Sup, Lempdes, France
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR sur le Fromage, UMRF, Aurillac, France
| | - A. Aït-Kaddour
- Université Clermont Auvergne, VetAgro Sup, Lempdes, France
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR sur le Fromage, UMRF, Aurillac, France
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15
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Baptista DP, Araújo FDDS, Eberlin MN, Gigante ML. Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.08.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Marino M, Innocente N, Maifreni M, Mounier J, Cobo-Díaz JF, Coton E, Carraro L, Cardazzo B. Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing. Front Microbiol 2017; 8:2119. [PMID: 29163411 PMCID: PMC5675859 DOI: 10.3389/fmicb.2017.02119] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Accepted: 10/18/2017] [Indexed: 11/13/2022] Open
Abstract
This study explored the bacterial diversity of brines used for cheesemaking in Italy, as well as their physicochemical characteristics. In this context, 19 brines used to salt soft, semi-hard, and hard Italian cheeses were collected in 14 commercial cheese plants and analyzed using a culture-independent amplicon sequencing approach in order to describe their bacterial microbiota. Large NaCl concentration variations were observed among the selected brines, with hard cheese brines exhibiting the highest values. Acidity values showed a great variability too, probably in relation to the brine use prior to sampling. Despite their high salt content, brine microbial loads ranged from 2.11 to 6.51 log CFU/mL for the total mesophilic count. Microbial community profiling assessed by 16S rRNA gene sequencing showed that these ecosystems were dominated by Firmicutes and Proteobacteria, followed by Actinobacteria and Bacteroidetes. Cheese type and brine salinity seem to be the main parameters accountable for brine microbial diversity. On the contrary, brine pH, acidity and protein concentration, correlated to cheese brine age, did not have any selective effect on the microbiota composition. Nine major genera were present in all analyzed brines, indicating that they might compose the core microbiome of cheese brines. Staphylococcus aureus was occasionally detected in brines using selective culture media. Interestingly, bacterial genera associated with a functional and technological use were frequently detected. Indeed Bifidobacteriaceae, which might be valuable probiotic candidates, and specific microbial genera such as Tetragenococcus, Corynebacterium and non-pathogenic Staphylococcus, which can contribute to sensorial properties of ripened cheeses, were widespread within brines.
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Affiliation(s)
- Marilena Marino
- Dipartimento di Scienze Agroalimentari Ambientali e Animali, Università degli Studi di Udine, Udine, Italy
| | - Nadia Innocente
- Dipartimento di Scienze Agroalimentari Ambientali e Animali, Università degli Studi di Udine, Udine, Italy
| | - Michela Maifreni
- Dipartimento di Scienze Agroalimentari Ambientali e Animali, Università degli Studi di Udine, Udine, Italy
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Institut Brestois Santé Agro Matière (IBSAM), École Supérieure d’Ingénieurs en Agroalimentaire de Bretagne Atlantique (ESIAB), Université de Brest, Plouzané, France
| | - José F. Cobo-Díaz
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Institut Brestois Santé Agro Matière (IBSAM), École Supérieure d’Ingénieurs en Agroalimentaire de Bretagne Atlantique (ESIAB), Université de Brest, Plouzané, France
| | - Emmanuel Coton
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Institut Brestois Santé Agro Matière (IBSAM), École Supérieure d’Ingénieurs en Agroalimentaire de Bretagne Atlantique (ESIAB), Université de Brest, Plouzané, France
| | - Lisa Carraro
- Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di Padova, Padova, Italy
| | - Barbara Cardazzo
- Dipartimento di Biomedicina Comparata e Alimentazione, Università degli Studi di Padova, Padova, Italy
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17
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Margolies B, Adams MC, Pranata J, Gondoutomo K, Barbano DM. Effect of uncertainty in composition and weight measures in control of cheese yield and fat loss in large cheese factories. J Dairy Sci 2017; 100:6822-6852. [DOI: 10.3168/jds.2016-12295] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2016] [Accepted: 04/08/2017] [Indexed: 11/19/2022]
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18
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Khetra Y, Kanawjia SK, Puri R. Effect of Sodium and Its Substitution with Potassium on Desorption and Thermodynamic Properties of Cheddar Cheese. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yogesh Khetra
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal Haryana 132001 India
| | - S. K. Kanawjia
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal Haryana 132001 India
| | - Ritika Puri
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal Haryana 132001 India
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Cardador MJ, Gallego M, Prados F, Fernández-Salguero J. Origin of disinfection by-products in cheese. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:928-938. [PMID: 28346070 DOI: 10.1080/19440049.2017.1311421] [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] [Indexed: 10/19/2022]
Abstract
The disinfection of water, equipment and surfaces in a cheese factory is one of the factors that can originate disinfection by-products (DBPs) in cheese. This research has focused on studying cheese factories in order to evaluate the individual contribution of each step of the cheese-making process that can contribute to the presence of DBPs in cheese. Ten factories were selected according to their salting processes (brine or dry salting). Each factory was monitored by the collection of six representative samples (factory water supply, brine solution, milk, whey, curd and cheese) in which the concentrations of up to eight chemicals were detected. The study shows that contact with brine solutions containing significant levels of DBPs is the main source of these chemicals in cheese. A minor factor is the pasteurised milk used in their manufacture.
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Affiliation(s)
- Maria Jose Cardador
- a Department of Analytical Chemistry , Campus of Rabanales, University of Cordoba , Cordoba , Spain
| | - Mercedes Gallego
- a Department of Analytical Chemistry , Campus of Rabanales, University of Cordoba , Cordoba , Spain
| | - Francisco Prados
- b Department of Food Technology , Campus of Rabanales, University of Cordoba , Cordoba , Spain
| | - José Fernández-Salguero
- b Department of Food Technology , Campus of Rabanales, University of Cordoba , Cordoba , Spain
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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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21
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Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9348-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Abstract
All cheeses have a common set of principles that involve a complex web of chemical, biochemical, and microbiological changes. These changes first transform milk into fresh or unripened cheese. Although some cheeses are consumed immediately after manufacture, most are subsequently aged or ripened for weeks to years depending on the variety. During aging or ripening, a cheese's sensory characteristics undergo multifaceted and often dramatic changes. The steps performed during the earliest days of the cheesemaking process are especially critical because they establish the chemical characteristics of the cheese at the start of ripening, and these characteristics in turn affect the ripening process. For most cheeses, the key process on the first day of cheesemaking is the fermentation of lactose to lactic acid by bacteria. The rate at which lactic acid is produced profoundly affects the initial chemical characteristics of the cheese, which selectively influence the complex microbial populations that find their way from the milk and surrounding environment into the cheese. This article discusses the basics of cheesemaking by integrating the practical steps that all cheesemakers use with the scientific principles on which those practices are based. The aim is to paint a conceptual picture in which the microbiology of cheese "fits together" with the basic practices of cheesemaking and the scientific principles that underlie them.
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McCarthy CM, Wilkinson MG, Kelly PM, Guinee TP. Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0245-2] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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24
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Kamleh R, Olabi A, Toufeili I, Daroub H, Younis T, Ajib R. The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1940-1948. [PMID: 25205524 DOI: 10.1002/jsfa.6906] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2014] [Revised: 07/06/2014] [Accepted: 09/04/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Studies have shown a direct relationship between increased dietary sodium intake and chronic diseases such as hypertension, cardiovascular disease and osteoporosis. Potassium chloride is the most widely used salt substitute for sodium chloride in different processed foods. Akkawi cheese, commonly consumed as fresh cheese, has a semi-hard curd, chalky color, firm texture and salty flavor. The effect of partial replacement of NaCl with KCl on the chemical, textural, microbiological and sensory characteristics of fresh and mature Akkawi cheese was investigated. RESULTS Salt treatment (NaCl reduction) had a significant effect on pH, lactic acid, sodium and potassium contents of cheeses. Texture profile analysis revealed a significant effect of salt treatment on adhesiveness, chewiness and hardness of cheese. All tested microorganisms increased with storage but in general did not differ between salt treatments, specifically between control (100% NaCl) and (70% NaCl, 30% KCl) samples. Descriptive analysis showed that salt treatment had a significant effect on bitterness, crumbliness and hardness, whereas the age of cheese was significant for color and fermented flavor. Salt treatment had no effect on acceptability variables for all experimental 2-week Akkawi samples. CONCLUSION The above results suggest that a 30% substitution of NaCl by KCl (70% NaCl, 30% KCl brine) is acceptable.
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Affiliation(s)
- Rabih Kamleh
- Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Ammar Olabi
- Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Imad Toufeili
- Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Hamza Daroub
- Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Tarek Younis
- Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Rola Ajib
- Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
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25
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The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk. J DAIRY RES 2015; 82:365-74. [DOI: 10.1017/s0022029915000278] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Iranian White cheese was manufactured from ultrafiltered cows’ milk using different concentrations of salt consisting of 1, 2·5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and sensory evaluation were examined during 90 d of ripening. It was found that the use of different salt concentrations significantly influenced all chemical composition, proteolysis, total number of lactic acid bacteria and sensory characteristics of the cheeses. Increasing the salt concentrations caused a proportional decrease in proteolysis determined by both urea-PAGE of caseins and RP-HPLC of peptides. With increased salt concentration, total number of lactic acid bacteria decreased. Cheeses with 1 and 2·5% salt were suitable and acceptable in odour and flavour that may be due to the proportional level of proteolysis products. In conclusion, reducing salt concentration from 4 to 2·5 and 1% had no ineligible effect on the quality and acceptability of the cheese.
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26
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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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Abstract
The effect of different brining treatments on salt uptake and diffusion during the first 30 d of ripening was determined in soft ewe cheese. Additionally, salt influence on surface microorganisms and physicochemical parameters was evaluated. Cheeses were placed into different brine solutions (14, 18 and 24°Bé) at 5 and 10 °C for 1, 2 or 3 h. Samples from rind, outer core and inner core were analysed at 0, 7, 15 and 30 d. Complete salt diffusion from rind to the inner core took about 15 d. The resulting salt gradient favoured the development of a pH gradient from the surface to the inner core. Salt concentration also had a significant effect on the growth of surface microorganisms (mesophiles, pseudomonads and halotolerants). However, mould and yeasts were not affected throughout ripening by the salt levels achieved. Brine salting by immersion for 3 h at 10 °C in 24°B brine was found to be the most suitable treatment to control pseudomonads in cheese rind, as spoilage microorganism.
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Brito C, Cid N, Muñoz O, Báez A, Horzella M. Biogenic amine content in Chilean Gauda cheese: physico-chemical and microbiological factors that may influence this content. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12148] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Carmen Brito
- Instituto de Ciencia y Tecnología de los Alimentos; Facultad de Ciencias Agrarias; Universidad Austral de Chile; Valdivia Chile
| | - Natalia Cid
- Instituto de Ciencia y Tecnología de los Alimentos; Facultad de Ciencias Agrarias; Universidad Austral de Chile; Valdivia Chile
| | - Ociel Muñoz
- Instituto de Ciencia y Tecnología de los Alimentos; Facultad de Ciencias Agrarias; Universidad Austral de Chile; Valdivia Chile
| | - Andrea Báez
- Instituto de Estadísticas; Facultad de Ciencias Económicas y Administrativas; Universidad Austral de Chile; Campus Isla Teja Valdivia Chile
| | - Mariela Horzella
- Instituto de Ciencia y Tecnología de los Alimentos; Facultad de Ciencias Agrarias; Universidad Austral de Chile; Valdivia Chile
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29
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Marín P, Palmero D, Jurado M. Effect of solute and matric potential on growth rate of fungal species isolated from cheese. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.01.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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31
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Nilsen R, Pripp AH, Høstmark AT, Haug A, Skeie S. Short communication: Is consumption of a cheese rich in angiotensin-converting enzyme-inhibiting peptides, such as the Norwegian cheese Gamalost, associated with reduced blood pressure? J Dairy Sci 2014; 97:2662-8. [PMID: 24582438 DOI: 10.3168/jds.2013-7479] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2013] [Accepted: 01/18/2014] [Indexed: 11/19/2022]
Abstract
Epidemiological and clinical studies have shown that angiotensin-converting enzyme (ACE)-inhibiting peptides derived from dairy products may decrease blood pressure. These peptides have been identified in many cheeses, and Gamalost, a traditional Norwegian cheese, is particularly rich in these peptides. The aim of this cross-sectional study was to examine whether frequency of Gamalost intake was associated with blood pressure in a Norwegian population sample. Blood pressure and other clinical measurements, including the factors of metabolic syndrome, were obtained from 168 participants (56% female, mean age = 51 yr) who completed a questionnaire about dietary habits and other health-related factors. Mean Gamalost intake was 2 servings per week. The prevalence of hypertension was 23.8% in the population, with mean systolic and diastolic blood pressures of 128 and 78 mmHg, respectively. Intake of Gamalost was inversely associated with systolic blood pressure. Each increase in frequency unit of Gamalost intake corresponded to a reduction in systolic blood pressure of 0.72 mmHg, after controlling for sex, age, education, waist circumference, physical activity, smoking status, and dairy food intake. Results from this study indicate that consumption of Gamalost (or other foods rich in ACE-inhibiting peptides) may reduce blood pressure.
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Affiliation(s)
- R Nilsen
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway.
| | - A H Pripp
- Department of Biostatistics, Epidemiology and Health Economics, Oslo University Hospital, N-0450 Oslo, Norway
| | - A T Høstmark
- Institute of Health and Society, University of Oslo, N-0450 Oslo, Norway
| | - A Haug
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, N-1432 Ås, Norway
| | - S Skeie
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway
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32
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Ozturk M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA. The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.01.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Møller KK, Rattray FP, Ardö Y. Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: Chemical, microbiological and rheological evaluation. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.05.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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34
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Guinee T, O’Callaghan D. Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product. J Dairy Sci 2013; 96:6830-6839. [DOI: 10.3168/jds.2013-6685] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Accepted: 06/29/2013] [Indexed: 11/19/2022]
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35
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Møller KK, Rattray FP, Bredie WLP, Høier E, Ardö Y. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. J Dairy Sci 2013; 96:1953-1971. [PMID: 23522101 DOI: 10.3168/jds.2012-5524] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2012] [Accepted: 11/26/2012] [Indexed: 11/19/2022]
Abstract
The present study investigated the effect of salt (NaCl) on the flavor and texture of Cheddar cheese with the particular aim to elucidate consequences of, and strategies for, reducing the salt concentration. Descriptive sensory analysis and physicochemical mapping of 9-mo-old Cheddar cheeses containing 0.9, 1.3, 1.7, and 2.3% salt and an equal level of moisture (37.6 ± 0.1%) were undertaken. Moisture regulation during manufacture resulted in slightly higher calcium retention (158 to 169 mmol/kg) with decreasing NaCl concentration. Lactose was depleted only at 0.9 and 1.3% salt, resulting in concomitantly higher levels of lactate. Lower levels of casein components and free amino acids were observed with decreasing NaCl concentration, whereas levels of pH 4.6-soluble peptides were higher. Key taste-active compounds, including small hydrophobic peptides, lactose, lactate, and free amino acids, covaried positively with bitter, sweet, sour, and umami flavor intensities, respectively. An additional direct effect of salt due to taste-taste enhancement and suppression was noted. Sensory flavor profiles spanned a principal component dimension of palatability projecting true flavor compensation of salt into the space between cheeses containing 1.7 and 2.3% salt. This space was characterized by salt, umami, sweet, and a range of sapid flavors, and was contrasted by bitter and other off-flavors. Rheological and sensory measurements of texture were highly correlated. Cheeses made with 2.3% salt had a longer and slightly softer texture than cheeses containing 0.9, 1.3, and 1.7% salt, which all shared similar textural properties. Moisture regulation contributed to restoring the textural properties upon a 50% reduction in salt, but other factors were also important. On the other hand, significant flavor deterioration occurred inevitably. We discuss the potential of engineering a favorable basic taste profile to restore full palatability of Cheddar with a 50% reduction in salt.
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Affiliation(s)
- K K Møller
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; Chr. Hansen A/S, DK-2970 Hørsholm, Denmark.
| | | | - W L P Bredie
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
| | - E Høier
- Chr. Hansen A/S, DK-2970 Hørsholm, Denmark
| | - Y Ardö
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
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36
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37
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Melgar-Lalanne G, Rivera-Espinoza Y, Reyes Méndez AI, Hernández-Sánchez H. In Vitro Evaluation of the Probiotic Potential of Halotolerant Lactobacilli Isolated from a Ripened Tropical Mexican Cheese. Probiotics Antimicrob Proteins 2013; 5:239-51. [DOI: 10.1007/s12602-013-9144-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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38
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Solís-Méndez AD, Estrada-Flores JG, Castelán-Ortega OA. A study on the texture diversity of the Artisan Ranchero Cheese from Central Mexico. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00881.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Alejandra D Solís-Méndez
- Faculty of Veterinary Medicine of the Universidad Autónoma del Estado de México (UAEM); Toluca; México
| | - Julieta G Estrada-Flores
- Institute of Agricultural and Rural Sciences of the Universidad Autónoma del Estado de México, Instituto Literario No. 100; Colonia Centro; CP 50000; Toluca; México (UAEM)
| | - Octavio A Castelán-Ortega
- Faculty of Veterinary Medicine of the Universidad Autónoma del Estado de México (UAEM); Toluca; México
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39
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Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese. J DAIRY RES 2012; 80:7-13. [DOI: 10.1017/s002202991200043x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The effect of partial substitution of NaCl with KCl on texture profile, soluble Ca, K, Na, and P, and microstructure of low-moisture mozzarella cheese (LMMC) was investigated. LMMC batches were prepared using four combinations of NaCl and KCl salt viz., NaCl only, NaCl:KCl, 3:1, 1:1 and 1:3 (w/w); all used at of 46 g/kg curd and plasticised in 4% brine containing the above salt mixtures. Texture profile, microstructure, and percentages of soluble Ca, K, Na, and P were determined. There were no significant differences in hardness, cohesiveness, adhesiveness, and gumminess among the experimental LMMC batches. Environmental scanning electron microscopy images showed compact and homogeneous structure of LMMC at day 27 of storage; however, no significant difference was observed among the experimental LMMC batches. Hardness increased significantly in all experimental LMMC during storage. LMMC salted with NaCl/KCl mixtures had almost similar sensory properties compared with the control. There was no significant difference in creaminess, bitterness, saltiness, sour-acid, and vinegary taste among the experimental LMMC at the same storage period.
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40
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Kim MK, Lopetcharat K, Gerard PD, Drake MA. Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling. J Food Sci 2012; 77:S307-13. [DOI: 10.1111/j.1750-3841.2012.02843.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0076-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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42
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Ayyash MM, Sherkat F, Shah NP. The impact of NaCl substitution with KCl on proteinase activities cell-free extract and cell-free supernatant at different pH levels and salt concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. J Food Sci 2012; 77:M490-8. [PMID: 22809296 DOI: 10.1111/j.1750-3841.2012.02802.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED The effect of NaCl substitution with KCl at different pH levels (6.0, 5.5, and 5.0) and salt concentrations on proteinase activities of cell-free and supernatant of Lactobacillus delbrueckii ssp. bulgaricus 11824 (L. bulgaricus) and Streptococcus thermophilus MS (ST) was investigated. MRS broths were separately mixed with 4 salt treatments (NaCl only, 1NaCl:1KCl, 1NaCl:3KCl, and KCl only) at 2 different concentrations (5% and 10%) and incubated at 37 °C for 22 h. The cell pellets were used to prepare proteinase of cell-free extract and the cell-free supernatants were used as source of extracellular proteinases. The proteolytic activities and protein contents of both fractions were determined. The supernatants after incubation of both fractions with 3 milk caseins (α-, β-, κ-casein) were subjected to angiotensin-converting-enzyme inhibitory (ACE-inhibitory) activity and proteolytic activity by ortho-phthalaldehyde (OPA) method. Significant differences were observed in ACE-inhibitory activities and proteolytic (OPA) between salt treatments of cell-free extract and cell-free supernatant of L. bulgaricus and S. thermophilus at same salt concentration and same pH level. There was a significant effect of pH level and salt treatments interaction on ACE-inhibitory activity, OPA activity and azocasein activity. PRACTICAL APPLICATION To reduce sodium concentration in cheese by substituting of NaCl with KCl, it was important to study the effect on starter culture proteinases which play a vital role in ripening and texture profile of cheese.
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Affiliation(s)
- M M Ayyash
- School of Biomedical and Health Sciences, Victoria University, Werribee Campus, Melbourne, Victoria 8001, Australia
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43
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Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.02.003] [Citation(s) in RCA: 112] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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44
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Abstract
After a brief description of my family background and school days, my professional career as a dairy scientist is described under three headings: research, teaching, and writing. My research activities fall into four areas: biochemistry of cheese, fractionation and characterization of milk proteins, heat stability of milk, and dairy enzymology. Finally, I offer some advice to young scientists.
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Affiliation(s)
- P.F. Fox
- School of Food & Nutritional Sciences, University College Cork, Ireland
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45
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SANTAPAOLA J, ANDRÉS A, MALDONADO S, FERNÁNDEZ M. APPLICATION OF THE RESPONSE SURFACE ANALYSIS METHOD TO THE STUDY OF SALT AND WATER PROFILES IN GOAT'S CHEESE SALTED IN LAYERS. J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2010.00593.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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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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47
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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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48
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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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49
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Mohamed Ahmed IA, Babiker EE, Mori N. pH stability and influence of salts on activity of a milk-clotting enzyme from Solanum dubium seeds and its enzymatic action on bovine caseins. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.12.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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