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Green strategies to control redox potential in the fermented food industry. Food Res Int 2022; 156:111154. [DOI: 10.1016/j.foodres.2022.111154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 11/18/2022]
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2
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Bulat T, Topcu A. Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109770] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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3
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Haddadian Z, Eyres GT, Carne A, Everett DW, Bremer P. Impact of different milk fat globule membrane preparations on protein composition, xanthine oxidase activity, and redox potential. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.09.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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4
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Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds. J DAIRY RES 2016; 83:479-486. [PMID: 27691999 DOI: 10.1017/s002202991600056x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In cheese, a negative oxidation-reduction (redox) potential is required for the stability of aroma, especially that associated with volatile sulphur compounds. To control the redox potential during ripening, redox agents were added to the salted curd of Cheddar cheese before pressing. The control cheese contained only salt, while different oxidising or reducing agents were added with the NaCl to the experimental cheeses. KIO3 (at 0·05, 0·1 and 1%, w/w) was used as the oxidising agent while cysteine (at 2%, w/w) and Na2S2O4 (at 0·05 and 0·1%, w/w) were used as reducing agents. During ripening the redox potential of the cheeses made with the reducing agents did not differ significantly from the control cheese (E h ≈ -120 mV) while the cheeses made with 0·1 and 0·05% KIO3 had a significantly higher and positive redox potential in the first month of ripening. Cheese made with 1% KIO3 had positive values of redox potential throughout ripening but no starter lactic acid bacteria survived in this cheese; however, numbers of starter organisms in all other cheeses were similar. Principal component analysis (PCA) of the volatile compounds clearly separated the cheeses made with the reducing agents from cheeses made with the oxidising agents at 2 month of ripening. Cheeses with reducing agents were characterized by the presence of sulphur compounds whereas cheeses made with KIO3 were characterized mainly by aldehydes. At 6 month of ripening, separation by PCA was less evident. These findings support the hypothesis that redox potential could be controlled during ripening and that this parameter has an influence on the development of cheese flavour.
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Changes in oxidation-reduction potential during milk fermentation by wild lactic acid bacteria. J DAIRY RES 2016; 83:387-94. [PMID: 27600976 DOI: 10.1017/s0022029916000339] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Oxidation-reduction potential (E h) is a fundamental physicochemical property of lactic acid bacteria that determines the microenvironment during the cheese manufacture and ripening. For this reason the E h is of growing interest in dairy research and the dairy industry. The objective of the study was to perform a comprehensive study on the reduction activity of wild lactic acid bacteria strains collected in different periods (from 1960 to 2012) from Italian dairy products. A total of 709 strains belonging to Lactococcus lactis, Enterococcus durans, E. faecium, E. faecalis and Streptococcus thermophilus species were studied for their reduction activity in milk. Kinetics of milk reduction were characterised by the minimum redox potential (E h7) and time of reaching E h7 (t min), the maximum difference between two measures (Δmax) and the time at which these maximum differences occurred (t*). Broad diversity in kinetic parameters was observed at both species and strain levels. E. faecalis and L. lactis resulted to be the most reducing species, while S. thermophilus was characterised by the lowest reducing power while the greatest heterogeneity was pointed out among E. durans and E. faecium strains. Considering the period of collection (1960-2012) we observed that the more recently isolated strains generally showed less reducing activity. This trend was particularly evident for the species E. durans, E. faecium and L. lactis while an opposite trend was observed in E. faecalis species. Data reported in this research provide new information for a deeper understanding of redox potential changes during milk fermentation due to bacterial growth. Gain knowledge of the redox potential of the LAB cultures could allow a better control and standardisation of cheesemaking process.
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Haddadian Z, Bremer P, Eyres GT, Carne A, Everett DW. The impact of cream churning conditions on xanthine oxidase activity and oxidation–reduction potential in model emulsion systems. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Ferrão L, Silva E, Silva H, Silva R, Mollakhalili N, Granato D, Freitas M, Silva M, Raices R, Padilha M, Zacarchenco P, Barbosa M, Mortazavian A, Cruz A. Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.04.034] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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8
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Zhao X, Wang J, Zheng Z, Zhao A, Yang Z. Production of a Milk-Clotting Enzyme by Glutinous Rice Fermentation and Partial Characterization of the Enzyme. J Food Biochem 2015. [DOI: 10.1111/jfbc.12108] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xiao Zhao
- School of Food Science; Beijing Laboratory of Food Quality and Safety; Beijing Technology and Business University; No. 11 Fu-Cheng Road Hai-Dian District Beijing 100048 China
| | - Ji Wang
- School of Food Science; Beijing Laboratory of Food Quality and Safety; Beijing Technology and Business University; No. 11 Fu-Cheng Road Hai-Dian District Beijing 100048 China
- School of Biological and Agricultural Engineering; Jilin University; Changchun China
| | - Zhe Zheng
- School of Food Science; Beijing Laboratory of Food Quality and Safety; Beijing Technology and Business University; No. 11 Fu-Cheng Road Hai-Dian District Beijing 100048 China
| | - Aimei Zhao
- School of Food Science; Beijing Laboratory of Food Quality and Safety; Beijing Technology and Business University; No. 11 Fu-Cheng Road Hai-Dian District Beijing 100048 China
| | - Zhennai Yang
- School of Food Science; Beijing Laboratory of Food Quality and Safety; Beijing Technology and Business University; No. 11 Fu-Cheng Road Hai-Dian District Beijing 100048 China
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Akdogan A, Gokce R, Divriklib U, Elci L. Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi). GRASAS Y ACEITES 2014. [DOI: 10.3989/gya.074113] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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11
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Martínez-Cuesta MDC, Peláez C, Requena T. Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese. Crit Rev Food Sci Nutr 2013; 53:366-85. [PMID: 23320908 DOI: 10.1080/10408398.2010.536918] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
For economical reasons and to accommodate current market trends, cheese manufacturers and product developers are increasingly interested in controlling cheese flavor formation and developing new flavors. Due to their low detection threshold and diversity, volatile sulfur compounds (VSCs) are of prime importance in the overall flavor of cheese and make a significant contribution to their typical flavors. Thus, the control of VSCs formation offers considerable potential for industrial applications. This paper gives an overview of the main VSCs found in cheese, along with the major pathways and key enzymes leading to the formation of methanethiol from methionine, which is subsequently converted into other sulfur-bearing compounds. As these compounds arise primarily from methionine, the metabolism of this amino acid and its regulation is presented. Attention is focused in the enzymatic potential of lactic acid bacteria (LAB) that are widely used as starter and adjunct cultures in cheese-making. In view of industrial applications, different strategies such as the enhancement of the abilities of LAB to produce high amounts and diversity of VSCs are highlighted as the principal future research trend.
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Affiliation(s)
- María Del Carmen Martínez-Cuesta
- Department of Biotechnology and Microbiology, Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Campus Universidad Autónoma, Madrid, Spain.
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Caldeo V, McSweeney P. Changes in oxidation-reduction potential during the simulated manufacture of different cheese varieties. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.02.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Martin F, Cachon R, Pernin K, De Coninck J, Gervais P, Guichard E, Cayot N. Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt. J Dairy Sci 2011; 94:614-22. [PMID: 21257030 DOI: 10.3168/jds.2010-3372] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2010] [Accepted: 11/11/2010] [Indexed: 11/19/2022]
Abstract
The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the biosynthesis of aroma compounds by lactic acid bacteria in non-fat yogurt. The study was done with yogurts fermented by Lactobacillus bulgaricus and Streptococcus thermophilus. The Eh was modified by the application of different gaseous conditions (air, nitrogen, and nitrogen/hydrogen). Acetaldehyde, dimethyl sulfide, diacetyl, and pentane-2,3-dione, as the major endogenous odorant compounds of yogurt, were chosen as tracers for the biosynthesis of aroma compounds by lactic acid bacteria. Oxidative conditions favored the production of acetaldehyde, dimethyl sulfide, and diketones (diacetyl and pentane-2,3-dione). The Eh of the medium influences aroma production in yogurt by modifying the metabolic pathways of Lb. bulgaricus and Strep. thermophilus. The use of Eh as a control parameter during yogurt production could permit the control of aroma formation.
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Affiliation(s)
- F Martin
- Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, EA 1684, AgroSup Dijon-Université de Bourgogne, INRA, 17 rue Sully, 21065 Dijon, France
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NoxE NADH oxidase and the electron transport chain are responsible for the ability of Lactococcus lactis to decrease the redox potential of milk. Appl Environ Microbiol 2009; 76:1311-9. [PMID: 20038695 DOI: 10.1128/aem.02120-09] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The redox potential plays a major role in the microbial and sensorial quality of fermented dairy products. The redox potential of milk (around 400 mV) is mainly due to the presence of oxygen and many other oxidizing compounds. Lactococcus lactis has a strong ability to decrease the redox potential of milk to a negative value (-220 mV), but the molecular mechanisms of milk reduction have never been addressed. In this study, we investigated the impact of inactivation of genes encoding NADH oxidases (noxE and ahpF) and components of the electron transport chain (ETC) (menC and noxAB) on the ability of L. lactis to decrease the redox potential of ultrahigh-temperature (UHT) skim milk during growth under aerobic and anaerobic conditions. Our results revealed that elimination of oxygen is required for milk reduction and that NoxE is mainly responsible for the rapid removal of oxygen from milk before the exponential growth phase. The ETC also contributes slightly to oxygen consumption, especially during the stationary growth phase. We also demonstrated that the ETC is responsible for the decrease in the milk redox potential from 300 mV to -220 mV when the oxygen concentration reaches zero or under anaerobic conditions. This suggests that the ETC is responsible for the reduction of oxidizing compounds other than oxygen. Moreover, we found great diversity in the reducing activities of natural L. lactis strains originating from the dairy environment. This diversity allows selection of specific strains that can be used to modulate the redox potential of fermented dairy products to optimize their microbial and sensorial qualities.
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Yogurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter cultures. J DAIRY RES 2009. [DOI: 10.1017/s0022029900027564] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
SummaryUsing polymer producing (ropy) strains of lactic acid bacteria it was possible to reduce considerably the syneresis of yogurt, even with 12% total milk solids. The viscosities obtained with these strains were also similar to those obtained using normal strains and milk with 17% total solids content. The concentration of milk and the polymer produced by ropy starters had a synergic effect in increasing viscosity. Polymer production was not affected in most cases by milk concentration. One type of ropy culture (Wiesby) seemed to produce a different kind of polymer as it could not be determined by alcohol precipitation, in spite of being able to reduce syneresis and increase viscosity in yogurt. A limited number of yogurts were evaluated organoleptically, one prepared with a ropy starter strain (NCFB at 12, 14·5 and 17% total solids) and one prepared with a non-ropy strain (LL-I at 17% total solids). The results suggest that the ropy strain yogurts had different mouthfeel from the non-ropy strain yogurts; the most acceptable product overall was the ropy strain made with 12% total solids.
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16
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Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant. J DAIRY RES 2009. [DOI: 10.1017/s0022029900023025] [Citation(s) in RCA: 132] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
SummaryThe detailed chemical composition of 25 milks from different breeds of cow, sheep and goat were related to their properties of rennet clotting, coagulum development and syneresis at pH 6·4. Experiments in which concentrations of fat and whey proteins in milk were manipulated, and in which milks were homogenized at different pressures, were also carried out and the effects observed were related to the above processes.The composition of milks varied widely and many relations between concentrations of components could be related to their known modes of secretion from the alveolus or to their structural functions in the colloidal phase of milk. Rennet clotting was related to total Ca concentration and also to the proportions of αs- and β-caseins present. Coagulum strength was strongly related to total casein concentration in milk but was unaffected by total fat content or by casein/fat ratios. Syneresis was inversely related to fat content of milk and little affected by coagulum strength. Homogenization retarded syneresis, probably by altering coagulum structure and modifying entrapment of fat globules within the coagulum.
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17
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Burbank H, Qian MC. Development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.12.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Abraham S, Cachon R, Colas B, Feron G, De Coninck J. Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.12.010] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Kieronczyk A, Cachon R, Feron G, Yvon M. Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis. J Appl Microbiol 2006; 101:1114-22. [PMID: 17040235 DOI: 10.1111/j.1365-2672.2006.02999.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS The aim of this research was to investigate the impact of extracellular redox potential (Eh) on amino acid conversion to aroma compounds by Lactococcus lactis that is commonly used as a starter in the cheese industry. METHODS AND RESULTS The study was realized in vitro by incubating resting cells of L. lactis in reaction media in which E(h) was modified by the addition of oxidizing or reducing agents. Oxidative condition (+300 mV) favoured the production of aldehydes and volatile sulfur compounds responsible for malty, floral, fruity, almond and cabbage aroma. This production was mainly the result of a chemical oxidation of the alpha-keto acids produced by amino acid transamination. In contrast, reducing condition (-200 mV) stimulated the production of carboxylic acids such as phenylacetic, methylthiopropionic and isovaleric acids, which contribute to the very-ripened-cheese aroma as well as the production of hydroxy acids. CONCLUSIONS Eh of the medium highly influences the nature of aroma compounds produced from amino acid catabolism by the resting cells of L. lactis. SIGNIFICANCE AND IMPACT OF THE STUDY E(h) is a parameter that is not controlled during cheese production. Its control throughout cheese making and ripening could permit control of aroma formation in cheese.
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Affiliation(s)
- A Kieronczyk
- Unité de Biochimie et Structure des Protéines, INRA, Jouy-en-Josas, France
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20
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LIN J, JEON I, ROBERTS H, MILLIKEN G. Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Changes in Granular Cheddar Cheese. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.1987.tb06688.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Park Y, Lee J. Effect of freezing on organic acid contents and lipolytic index of plain soft and Monterey Jack goat milk cheeses. Small Rumin Res 2006. [DOI: 10.1016/j.smallrumres.2005.02.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Park YW, Lee JH, Lee SJ. Effects of Frozen and Refrigerated Storage on Organic Acid Profiles of Goat Milk Plain Soft and Monterey Jack Cheeses. J Dairy Sci 2006; 89:862-71. [PMID: 16507679 DOI: 10.3168/jds.s0022-0302(06)72150-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effects of 6 mo of freezing and refrigeration on organic acid profiles of 2 types of goat milk cheese [plain soft (PS) and Monterey Jack (MJ)] were studied in comparison with those of a nonfrozen control (NFC). Three lots of commercial PS cheeses were purchased, and 3 lots of MJ cheeses were manufactured at the University dairy plant. Each lot of the 2 types of cheeses was subdivided into 4 equal portions, and one subsample of each cheese was immediately stored at 4 degrees C as the NFC for 0, 14, and 28 d. The other 3 were immediately frozen (-20 degrees C) for 0, 3, and 6 mo (0MF, 3MF, and 6MF) and subsequently thawed the next day at 4 degrees C. The samples were then stored at 4 degrees C for 0, 14, and 28 d. Organic acids were quantified using an HPLC. The PS had no pyruvic acid, and MJ contained no isotartaric acid; however, several unknown large peaks appeared between propionic and butyric acids. Differences in organic acid contents between PS and MJ cheeses were significant for all acids except citric and lactic acid. Lot effect was significant for most of the known acids, indicating that variations existed in milk composition and manufacturing parameters. Effects of storage treatments (NFC, 0MF, 3MF, and 6MF) were significant for most organic acids, except for orotic and a few unidentified acids. Aging at 4 degrees C for 4 wk had little influence on all organic acids, except butyric acid. Concentrations of butyric, lactic, propionic, tartaric, and uric acids were significantly elevated as the frozen storage period advanced. At the initial stage, there were no differences in pH and acid degree values between NFC and frozen-stored groups of both cheeses. However, acid degree values gradually increased as the refrigerated storage extended up to 4 wk, indicating that lipolysis increased as the refrigeration storage at 4 degrees C advanced. Although levels of several organic acids were changed in the goat cheeses, the prolonged frozen storage, up to 6 mo, was apparently feasible for extending storage.
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Affiliation(s)
- Y W Park
- Georgia Small Ruminant Research and Extension Center, Fort Valley State University, Fort Valley, 31030-4313, USA.
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Lawrence R, Gilles J, Creamer L, Crow V, Heap H, Honoré C, Johnston K, Samal P. Cheddar cheese and related dry-salted cheese varieties. MAJOR CHEESE GROUPS 2004. [DOI: 10.1016/s1874-558x(04)80040-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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Young ND, Drake M, Lopetcharat K, McDaniel MR. Preference Mapping of Cheddar Cheese with Varying Maturity Levels. J Dairy Sci 2004; 87:11-9. [PMID: 14765805 DOI: 10.3168/jds.s0022-0302(04)73136-7] [Citation(s) in RCA: 76] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The objective of this study was to evaluate the flavor profile and acceptability of 7 Cheddar cheeses of varying maturity using descriptive analysis and consumer acceptance tests. Cheddar cheeses (n = 7) ranging in age from 1 to 19 mo were selected based on age, geographic region, and flavor profile. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 14) and an established cheese flavor sensory language. Cheeses were evaluated for consumer acceptability in two demographic locations: North Carolina and Oregon. Consumers (n = 100 at each location) assessed the cheeses for overall liking and other consumer attributes. Cheddar cheeses demonstrated distinct differences in descriptive sensory profiles. Average consumer responses between the two locations were not different. Six distinct consumer clusters were identified, and the number of consumers in these clusters differed between the two locations. Consumers differentiated "young" and "aged" cheese flavor, but both young and mature cheeses were perceived by consumers as exhibiting intense Cheddar cheese flavors. Cheddar cheese acceptance varies widely among consumers and is related to consumer preferences for distinct cheese flavor profiles.
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Affiliation(s)
- N D Young
- Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27694-7624, USA
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25
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Characterisation of commercial Cheddar cheese flavour. 2: study of Cheddar cheese discrimination by composition, volatile compounds and descriptive flavour assessment. Int Dairy J 2003. [DOI: 10.1016/s0958-6946(03)00006-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Tammam JD, Williams AG, Banks J, Cowie G, Lloyd D. Membrane inlet mass spectrometric measurement of O2 and CO2 gradients in cultures of Lactobacillus paracasei and a developing Cheddar cheese ecosystem. Int J Food Microbiol 2001; 65:11-22. [PMID: 11322693 DOI: 10.1016/s0168-1605(00)00438-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Membrane inlet mass spectrometry was used to measure O2 and CO2 as depth profiles in stab cultures of 0.1% agar Man Rogosa Sharpe medium inoculated with Lactobacillus paracasei CI3. Diffusion of CO2 from the central column of growth into the medium was observed to show lower concentrations where bacteria were absent. CO2 profiles developed in a manner similar to those in Cheddar cheese and O2 was undetectable at similar depths. Gases were analysed in Cheddar cheese over a maturation period of 200 d. O2 was detectable to depths of 13, 6 and 2.5 mm on days 2, 9 and 15, respectively, but then became undetectable at depths of 2.5-3 mm. CO2 concentrations measured within the cheese increased 10-fold from day 2 to day 200 to reach a value of around 15 mM. The progress of measured CO2 concentration over time at a given depth in cheese shows a hyperbolic type increase. Coefficient of regression values increase with depth to a maximum value of R2 = 0.93. In both systems, reductions and increases in CO2 were due to the absence or presence of bacterial growth, respectively. Confocal scanning laser and scanning electron microscopy was used to show spatial heterogeneity of microcolonies within the cheese ecosystem. This information can potentially be used as a non-sensory evaluation of cheese maturity status. Measurement of gases in a cheese ecosystem provides the first description of mass spectrometry being used to monitor the processes of microbial gaseous exchange with respect to O2 and CO2 in a cheese ecosystem.
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Affiliation(s)
- J D Tammam
- School of Biosciences, Microbiology Group, Cardiff University, UK.
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27
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Multivariate Analysis of the Organic Acids Content of Gouda type Cheese during Ripening. J Food Compost Anal 2000. [DOI: 10.1006/jfca.2000.0930] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Escamilla ML, Valdés SE, Soriano J, Tomasini A. Effect of some nutritional and environmental parameters on the production of diacetyl and on starch consumption by Pediococcus pentosaceus and Lactobacillus acidophilus in submerged cultures. J Appl Microbiol 2000; 88:142-53. [PMID: 10735253 DOI: 10.1046/j.1365-2672.2000.00934.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Three series of 5-day submerged cultures with Pediococcus pentosaceus MITJ-10 and Lactobacillus acidophilus Hansen 1748 were carried out in starch-based media, and the effect of cultural factors on the changes of starch, diacetyl and amylase activity determined. In axenic cultures, Ped. pentosaceus MITJ-10 produced more diacetyl (63.27 mg l(-1)) by adding glucose, yeast extract and CaCO3 (P < 0.01), at 28 degrees C (P < 0.05); but more starch was consumed (18.4 g l(-1)) in the absence of glucose (P < 0.01). Lact. acidophilus Hansen 1748 consumed more starch (26.56 g l(-1)) at 28 degrees C, with CaCO3, glucose (P < 0.01) and yeast extract (P < 0.05); however, the amylolytic activity (10077U l(-1)) was favoured at 35 degrees C (P < 0.01). Little starch was consumed in mixed cultures due to the low pH; nevertheless, diacetyl content rose to 135.76 mg l(-1) at 32 degrees C (P < 0.01). Therefore, both studied strains might be useful to produce aromatic extensors from starchy substrates. These natural aromatic extensors are of interest to the food industry.
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Affiliation(s)
- M L Escamilla
- Depto. Biotecnología, University of Autónoma Metropolitana-Iztapalapa, Mexico City, México.
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30
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Affiliation(s)
- P F Fox
- Department of Food Chemistry, University College, Cork, Ireland
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Urbach G. The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds. INT J DAIRY TECHNOL 1997. [DOI: 10.1111/j.1471-0307.1997.tb01743.x] [Citation(s) in RCA: 180] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Auldist MJ, Coats S, Sutherland BJ, Mayes JJ, McDowell GH, Rogers GL. Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese. J DAIRY RES 1996; 63:269-80. [PMID: 8861348 DOI: 10.1017/s0022029900031769] [Citation(s) in RCA: 90] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The effects of somatic cell count and stage of lactation on the yield and quality of Cheddar cheese were investigated. Cheese was manufactured in a pilot scale factory using milk of low bulk milk cell count (BMCC) from herds in early (LE) and late (LL) lactation, and milk of high BMCC from herds in early (HE) and late (HL) lactation. The deleterious effect of an elevated BMCC on product yield and quality in late lactation was clear. Cheese made from LL milk was significantly superior to that made from HL milk for most yield and quality characteristics measured. Stage of lactation also affected cheese yield and quality, as evidenced by the lower recovery of fat and poorer flavour score for cheese from LL milk compared with that manufactured from LE milk. The observed differences could be explained largely by differences in raw milk composition. We conclude that the effect of stage of lactation was magnified by an elevated BMCC, and that many of the problems encountered when processing late season milk could be overcome by containing mastitis at this time.
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Affiliation(s)
- M J Auldist
- School of Agriculture, La Trobe University, Bundora VIC, Australia
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Kanawjia S, Rajesh P, Sabikhi L, Singh S. Flavour, chemical and textural profile changes in accelerated ripened Gouda cheese. Lebensm Wiss Technol 1995. [DOI: 10.1016/0023-6438(95)90004-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Torres JA, Bouzas J, Kirby C, Almonacid Merino SF, Kantt CA, Simpson R, Banga JR. Time-temperature effects on microbial, chemical and sensory changes during cooling and aging of cheddar cheese. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1995; 367:123-59. [PMID: 7572359 DOI: 10.1007/978-1-4615-1913-3_9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- J A Torres
- Department of Food Science and Technology, Oregon State University, Corvallis 97331-6602, USA
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Imhof R, Bosset JO. Relationships between micro-organisms and formation of aroma compounds in fermented dairy products. ACTA ACUST UNITED AC 1994. [DOI: 10.1007/bf01193173] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Patel H, Upadhyay K, Miyani R, Pandya A. Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes. Food Qual Prefer 1993. [DOI: 10.1016/0950-3293(93)90161-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Farag AA, Aly ME, El-Alfy MB. Enhancement of Blue cheese flavour using sodium dodecylsulphate and lipase. ACTA ACUST UNITED AC 1992. [DOI: 10.1002/food.19920360102] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Grazier C, Bodyfelt F, McDaniel M, Torres J. Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma. J Dairy Sci 1991. [DOI: 10.3168/jds.s0022-0302(91)78555-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Kowalewska J, Zelazowska H, Babuchowski A, Hammond E, Glatz B, Ross F. Isolation of Aroma-Bearing Material from Lactobacillus helveticus Culture and Cheese. J Dairy Sci 1985. [DOI: 10.3168/jds.s0022-0302(85)81086-9] [Citation(s) in RCA: 53] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Polychroniadou A, Vafopoulou A. Variations of Major Mineral Constituents of Ewe Milk During Lactation. J Dairy Sci 1985. [DOI: 10.3168/jds.s0022-0302(85)80808-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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