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Abarquero D, Duque C, Bodelón R, López I, Muñoz J, María Fresno J, Eugenia Tornadijo M. Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening. Food Res Int 2024; 186:114306. [PMID: 38729707 DOI: 10.1016/j.foodres.2024.114306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 03/06/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
The aim of this research was to find out the effect of different combinations of starter and non-starter cultures on the proteolysis of Castellano cheese during ripening. Four cheese batches were prepared, each containing autochthonous lactobacilli and or Leuconostoc, and were compared with each other and with a control batch, that used only a commercial starter. To achieve this, nitrogen fractions (pH 4.4-soluble nitrogen and 12 % trichloroacetic acid soluble nitrogen, polypeptide nitrogen and casein nitrogen), levels of free amino acids and biogenic amines were assessed. Texture and microstructure of cheeses were also evaluated. Significant differences in nitrogen fractions were observed between batches at different stages of ripening. The free amino acid content increased throughout the cheese ripening process, with a more significant increase occurring after the first 30 days. Cheeses containing non-starter lactic acid bacteria exhibited the highest values at the end of the ripening period. Among the main amino acids, GABA was particularly abundant, especially in three of the cheese batches at the end of ripening. The autochthonous lactic acid bacteria were previously selected as non-producers of biogenic amines and this resulted in the absence of these compounds in the cheeses. Analysis of the microstructure of the cheese reflected the impact of proteolysis. Additionally, the texture profile analysis demonstrated that the cheese's hardness intensified as the ripening period progressed. The inclusion of autochthonous non-starter lactic acid bacteria in Castellano cheese production accelerated the proteolysis process, increasing significantly the free amino acids levels and improving the sensory quality of the cheeses.
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Affiliation(s)
- Daniel Abarquero
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, Universidad de León, 24071 León, Spain
| | - Cristina Duque
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, Universidad de León, 24071 León, Spain
| | - Raquel Bodelón
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, Universidad de León, 24071 León, Spain
| | - Inés López
- Department of Innovation and Product Development, Queserías Entrepinares. Avenida de Santander 140, 47011 Valladolid, Spain
| | - Julio Muñoz
- Department of Innovation and Product Development, Queserías Entrepinares. Avenida de Santander 140, 47011 Valladolid, Spain
| | - José María Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, Universidad de León, 24071 León, Spain
| | - María Eugenia Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, Universidad de León, 24071 León, Spain.
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2
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Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers. DAIRY 2023. [DOI: 10.3390/dairy4010003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Greece has a variety of cheeses that are registered as protected designation of origin and protected geographical indications, and many others that are produced in a traditional way, without such registration. This article aims to describe the characteristics of these cheeses, which do not bear a certification of geographical indication, in order to increase their significance. Therefore, in this work, the scientific data published about the history, production, composition, and other specific properties of some milk cheeses (Kariki, hard Xinotyri, soft Xinotyri, Kefalotyri, Kashkaval Pindos, Graviera, Manoura Sifnos, Teleme, Tsalafouti, Tyraki Tinou, Ladotyri Zakynthou, Touloumotyri, and Melichloro) and whey cheeses (Anthotyros, Myzithra, and Urda) are presented. This information may contribute to their better promotion and recognition, protecting their heritage, and supporting the local economy.
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Pappa EC, Kondyli E, Bosnea L, Malamou E, Vlachou A. Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Eleni C. Pappa
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Efthymia Kondyli
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Loulouda Bosnea
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Evdokia Malamou
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Anna‐Maria Vlachou
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
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Zaravela A, Kontakos S, Badeka AV, Kontominas MG. Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03780-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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Geronikou A, Srimahaeak T, Rantsiou K, Triantafillidis G, Larsen N, Jespersen L. Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices. Front Microbiol 2020; 11:582778. [PMID: 33178163 PMCID: PMC7593773 DOI: 10.3389/fmicb.2020.582778] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 09/14/2020] [Indexed: 01/30/2023] Open
Abstract
Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon spp. Although their spoilage potential varies at both species and strain levels, yeasts will, in case of excessive growth, present a microbiological hazard, effecting cheese quality. To evaluate the hazard and trace routes of contamination, the exact taxonomic classification of yeasts is required. Today, identification of dairy yeasts is mainly based on DNA sequencing, various genotyping techniques, and, to some extent, advanced phenotypic identification technologies. Even though these technologies are state of the art at the scientific level, they are only hardly implemented at the industrial level. Quality defects, caused by yeasts in white-brined cheese, are mainly linked to enzymatic activities and metabolism of fermentable carbohydrates, leading to production of metabolites (CO2, fatty acids, volatile compounds, amino acids, sulfur compounds, etc.) and resulting in off-flavors, texture softening, discoloration, and swelling of cheese packages. The proliferation of spoilage yeast depends on maturation and storage conditions at each specific dairy, product characteristics, nutrients availability, and interactions with the co-existing microorganisms. To prevent and control yeast contamination, different strategies based on the principles of HACCP and Good Manufacturing Practice (GMP) have been introduced in white-brined cheese production. These strategies include milk pasteurization, refrigeration, hygienic sanitation, air filtration, as well as aseptic and modified atmosphere packaging. Though a lot of research has been dedicated to yeasts in dairy products, the role of yeast contaminants, specifically in white-brined cheeses, is still insufficiently understood. This review aims to summarize the current knowledge on the identification of contaminant yeasts in white-brined cheeses, their occurrence and spoilage potential related to different varieties of white-brined cheeses, their interactions with other microorganisms, as well as guidelines used by dairies to prevent cheese contamination.
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Affiliation(s)
- Athina Geronikou
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Thanyaporn Srimahaeak
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Kalliopi Rantsiou
- Department of Agricultural, Forestry and Food Sciences, University of Turin, Turin, Italy
| | | | - Nadja Larsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Lene Jespersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
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Barac M, Pesic M, Zilic S, Smiljanic M, Sredovic Ignjatovic I, Vucic T, Kostic A, Milincic D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. Foods 2019; 8:foods8040128. [PMID: 30999674 PMCID: PMC6518195 DOI: 10.3390/foods8040128] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 04/09/2019] [Accepted: 04/11/2019] [Indexed: 11/25/2022] Open
Abstract
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
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Affiliation(s)
- Miroljub Barac
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Mirjana Pesic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Sladjana Zilic
- Maize Research Institute, Slobodana Bajica 1, 11081 Belgrade, Serbia.
| | - Milenko Smiljanic
- Faculty of Technology, Zvornik, 75400 Karakaj, Bosnia and Herzegovina.
| | | | - Tanja Vucic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Aleksandar Kostic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Danijel Milincic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
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Kondyli E, Pappa EC, Svarnas C. Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.10.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Yu H, Liu Z, Hang F, Mo B. Effect of Monascus sp. as an adjunct starter on physicochemical properties and proteolysis in semi-hard cheeses during ripening. Food Sci Biotechnol 2016; 25:785-793. [PMID: 30263337 PMCID: PMC6049142 DOI: 10.1007/s10068-016-0133-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2015] [Revised: 03/10/2016] [Accepted: 03/10/2016] [Indexed: 11/28/2022] Open
Abstract
Two kinds of semi-hard cheeses, with Monascus purpureus and without M. purpureus, were manufactured, and effects of M. purpureus on physicochemical properties and proteolysis were evaluated during 36 days of ripening. Addition of M. purpureus changed the microbial survival and showed no significant effect on physicochemical properties of the cheeses, including dry matter and pH. Regardless on the rind or in the core, the indices of proteolysis had no significant difference (p>0.05), whereas there were significant differences of total free amino acid (FAA) and individual FAA between cheeses; this indicated that M. purpureus had no significant effect on the primary proteolysis, but affected the content and ratio of individual FAAs during maturation. Electrophoretic analysis showed strong degradation of αs1-casein in the core and on the rind of cheeses, while β-casein was highly degraded on the rind but less in the core. Thus, Monascus spp. might have a potential application in the manufacture of cheeses.
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Affiliation(s)
- Huaning Yu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Center of Food Safety and Nutrition, Shanghai, 200436 China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Center of Food Safety and Nutrition, Shanghai, 200436 China
| | - Feng Hang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Center of Food Safety and Nutrition, Shanghai, 200436 China
| | - Beihong Mo
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Center of Food Safety and Nutrition, Shanghai, 200436 China
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Caleja C, Barros L, Antonio AL, Ciric A, Barreira JC, Sokovic M, Oliveira MBP, Santos-Buelga C, Ferreira IC. Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.). J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.04.033] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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10
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Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.12.016] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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11
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Pappa EC, Massouras T, Sotirakoglou K, Kandarakis I. Formation of volatile compounds in Teleme cheese manufactured with mesophilic and thermophilic dairy starters. Small Rumin Res 2013. [DOI: 10.1016/j.smallrumres.2012.10.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Queiroga RDCRDE, Santos BM, Gomes AMP, Monteiro MJ, Teixeira SM, de Souza EL, Pereira CJD, Pintado MME. Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.08.011] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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14
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Litopoulou-Tzanetaki E, Tzanetakis N. Microbiological characteristics of Greek traditional cheeses. Small Rumin Res 2011. [DOI: 10.1016/j.smallrumres.2011.09.022] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Moatsou G, Govaris A. White brined cheeses: A diachronic exploitation of small ruminants milk in Greece. Small Rumin Res 2011. [DOI: 10.1016/j.smallrumres.2011.09.031] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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16
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Jeanson S, Chadœuf J, Madec MN, Aly S, Floury J, Brocklehurst TF, Lortal S. Spatial distribution of bacterial colonies in a model cheese. Appl Environ Microbiol 2011; 77:1493-500. [PMID: 21169438 PMCID: PMC3067236 DOI: 10.1128/aem.02233-10] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2010] [Accepted: 12/08/2010] [Indexed: 11/20/2022] Open
Abstract
In most ripened cheeses, bacteria are responsible for the ripening process. Immobilized in the cheese matrix, they grow as colonies. Therefore, their distribution as well as the distance between them are of major importance for ripening steps since metabolites diffuse within the cheese matrix. No data are available to date about the spatial distribution of bacterial colonies in cheese. This is the first study to model the distribution of bacterial colonies in a food-type matrix using nondestructive techniques. We compared (i) the mean theoretical three-dimensional (3D) distances between colonies calculated on the basis of inoculation levels and considering colony distribution to be random and (ii) experimental measurements using confocal microscopy photographs of fluorescent colonies of a Lactococcus lactis strain producing green fluorescent protein (GFP) inoculated, at different levels, into a model cheese made by ultrafiltration (UF). Enumerations showed that the final numbers of cells were identical whatever the inoculation level (10(4) to 10(7) CFU/g). Bacterial colonies were shown to be randomly distributed, fitting Poisson's model. The initial inoculation level strongly influenced the mean distances between colonies (from 25 μm to 250 μm) and also their mean diameters. The lower the inoculation level, the larger the colonies were and the further away from each other. Multiplying the inoculation level by 50 multiplied the interfacial area of exchange with the cheese matrix by 7 for the same cell biomass. We finally suggested that final cell numbers should be discussed together with inoculation levels to take into account the distribution and, consequently, the interfacial area of colonies, which can have a significant influence on the cheese-ripening process on a microscopic scale.
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Affiliation(s)
- S Jeanson
- INRA, UMR1253, F-35000 Rennes, France.
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17
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Pappa EC, Sotirakoglou K. Changes of free amino acid content of Teleme cheese made with different types of milk and culture. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.04.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.11.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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