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Karaca OB, Güven M. Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses. Foods 2018; 7:E125. [PMID: 30096844 PMCID: PMC6111263 DOI: 10.3390/foods7080125] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Revised: 07/18/2018] [Accepted: 08/07/2018] [Indexed: 11/17/2022] Open
Abstract
Effects of proteolytic (Neutrase, Bacillus subtilis-originate, 0.20 (P1) and 0.40 g 100 L-¹ (P2)) and lipolytic (Piccantase A, Mucor miehei-originated, 0.05 (L1) and 0.10 g 100 L-¹ (L2)) enzyme supplementations to cheese milk on lipolysis and proteolysis characteristics of 90-day ripened cheese samples were investigated in this study. While enzyme supplementation did not have significant effects on titratable acidity, fat and protease-peptone nitrogen ratios of cheese samples, dry matter, salt, protein, water soluble nitrogen, 12% trichloroacetic acid soluble nitrogen ratio (TCA-SN), 5% phosphotungstic acid soluble nitrogen (PTA-SN), casein nitrogen ratios, penetrometer value, total free fatty acids (TFFA) and total free amino acids (TFAA) were significantly influenced by enzyme supplementations. Individual free amino acids (15 of them) were also determined. Free amino acid contents of enzyme-supplemented cheeses were higher than the control cheese and the values increased in all cheese samples with the progress of ripening (p < 0.05). The highest amino acids in all periods of ripening were identified as glutamic acid, lysine, proline and aspartic acid. The major (Ca, P, Na, K, Mg) and minor (Zn, Fe, Cu, Mn) mineral levels of cheeses decreased with the progress of ripening and the effects of enzyme supplementations on these attributes (except for magnesium and manganese) were found to be significant (p < 0.01). As to conclude, enzyme supplementations increased proteolysis and lipolysis and accelerated ripening and thus reduced ripening durations. Especially the enzyme ratios in P1 and L1 cheeses were found to be suitable for reducing the ripening period in White cheese without any adverse effects.
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Affiliation(s)
- Oya Berkay Karaca
- Karataş School of Tourism and Hotel Management, Çukurova University, Adana 01903, Turkey.
| | - Mehmet Güven
- Department of Food Engineering, Agricultural Faculty, Çukurova University, Adana 01330, Turkey.
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Jeong HJ, Lee YK, Ganesan P, Kwak HS, Chang YH. Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts. Korean J Food Sci Anim Resour 2017; 37:342-350. [PMID: 28747819 PMCID: PMC5516060 DOI: 10.5851/kosfa.2017.37.3.342] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 04/12/2017] [Accepted: 04/20/2017] [Indexed: 12/13/2022] Open
Abstract
The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the control. In a texture analysis, the gumminess, chewiness, and hardness values for Queso Blanco cheese were significantly higher with increasing concentrations of the powdered microcapsules containing tomato extracts. Total short-chain fatty acids in Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts were not significantly altered compared to the control. Sensory evaluation scores for the yellowness, tomato taste, and firmness of Queso Blanco cheese were significantly higher after supplementation with powdered microcapsules containing tomato extracts.
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Affiliation(s)
- Hyeon-Ju Jeong
- Department of Food Science and Technology, Sejong University, Seoul 05006, Korea
| | - Yun-Kyung Lee
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Korea
| | - Palanivel Ganesan
- Nanotechnology Research Center and Department of Applied Life Science and Biotechnology, College of Biomedical and Health Science, Konkuk University, Chungju 27478, Korea
| | - Hae-Soo Kwak
- Department of Food Science and Technology, Sejong University, Seoul 05006, Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Korea
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OZCAN TULAY, KURDAL EKREM. The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00868.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Accelerated ripening of Cheddar cheese with the aminopeptidase ofBrevibacterium linensand a commercial neutral proteinase. J DAIRY RES 2009. [DOI: 10.1017/s0022029900029617] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
SummaryPartly purified extracellular aminopeptidase fromBrevibacterium linenswas used to accelerate Cheddar cheese ripening. It was found that although the aminopeptidase was unstable in acidic buffer, it was highly stable in Cheddar cheese; negligible amounts of the enzyme activity were lost during 3 months' maturation. A better score for flavour in sensory analysis of enzyme-treated cheese was obtained by the combination of the aminopeptidase and a commercially available metalloproteinase (Neutrase) than by the metalloproteinase alone.
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Wilkinson M, Kilcawley K. Mechanisms of incorporation and release of enzymes into cheese during ripening. Int Dairy J 2005. [DOI: 10.1016/j.idairyj.2004.08.021] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Benech RO, Kheadr EE, Lacroix C, Fliss I. Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese. J Dairy Sci 2003; 86:1895-909. [PMID: 12836923 DOI: 10.3168/jds.s0022-0302(03)73776-x] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
This study aimed to evaluate the effects of incorporating liposome-encapsulated nisin Z, nisin Z producing Lactococcus lactis ssp. lactis biovar. diacetylactis UL719, or Lactobacillus casei-casei L2A adjunct culture into cheese milk on textural, physicochemical and sensory attributes during ripening of Cheddar cheese. For this purpose, cheeses were made using a selected nisin tolerant cheese starter culture. Proteolysis, free fatty acid production, rheological parameters and hydrophilic/hydrophobic peptides evolution were monitored over 6 mo ripening. Sensory quality of cheeses was evaluated after 6 mo. Incorporating the nisin-producing strain into cheese starter culture increased proteolysis and lipolysis but did not significantly affect cheese rheology. Liposome-encapsulated nisin did not appear to affect cheese proteolysis, rheology and sensory characteristics. The nisinogenic strain increased the formation of both hydrophilic and hydrophobic peptides present in the cheese water extract. Sensory assessment indicated that acidic and bitter tastes were enhanced in the nisinogenic strain-containing cheese compared to control cheese. Incorporating Lb. casei and the nisinogenic culture into cheese produced a debittering effect and improved cheese flavor quality. Cheeses with added Lb. casei and liposome-encapsulated nisin Z exhibited the highest flavor intensity and were ranked first for sensory characteristics.
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Affiliation(s)
- R O Benech
- Dairy Research Centre STELA, Pavilion Paul Comtois, Université Laval, Québec, PQ, Canada, G1K7P4
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Kheadr EE, Vuillemard J, El-Deeb S. Impact of liposome-encapsulated enzyme cocktails on cheddar cheese ripening. Food Res Int 2003. [DOI: 10.1016/s0963-9969(02)00166-7] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Kheadr EE, Vachon J, Paquin P, Fliss I. Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(01)00104-2] [Citation(s) in RCA: 95] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Morgan S, O’Sullivan L, Ross R, Hill C. The design of a three strain starter system for Cheddar cheese manufacture exploiting bacteriocin-induced starter lysis. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(02)00123-1] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kheadr EE, Vuillemard JC, El Deeb SA. Accelerated Cheddar cheese ripening with encapsulated proteinases. Int J Food Sci Technol 2000. [DOI: 10.1046/j.1365-2621.2000.00398.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Izco JM, Irigoyen A, Torre P, Barcina Y. Effect of the activity levels of the added proteolytic enzyme mixture on free amino acids in ripening Ossau-Iraty cheese. J Chromatogr A 2000; 881:69-79. [PMID: 10905694 DOI: 10.1016/s0021-9673(00)00285-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
A proteolytic enzymatic preparation (using one of three enzyme concentrations and, hence, one of three different enzymatic activity levels) was added (before clotting) to the milk used to manufacture Ossau-Iraty ewes'-milk cheese. The free amino acids were analysed by reversed-phase high-performance liquid chromatography and the sulphosalicylic acid-soluble N fraction was quantified by the trinitrobenzenesulphonic acid method for use as an index of proteolysis during ripening. Sensory analysis of the cheeses began after two months of ripening. Use of the enzymatic preparation increased the rate of release of amino acids in an amount proportional to the enzyme concentration employed. The effect of the preparation was more pronounced in the early months of ripening, with the differences in the free amino acid contents of the various batches decreasing as ripening progressed. Levels of certain free amino acids, such as taurine, tyrosine and valine, were virtually unaffected by the addition of the enzymatic preparation, whereas levels of such amino acids as serine, glycine, arginine and proline were reduced. Texture defects in the cheeses were observed, namely, reduced elasticity and creaminess and increased brittleness. Similarly, enzymatic treatment also gave rise to bitter flavours that were not characteristic of the normal taste and aftertaste of Ossau-Iraty cheese and these changes were proportional to the quantity of enzyme added.
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Affiliation(s)
- J M Izco
- Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra, Pamplona, Spain.
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Effect of added enzymes on the free amino acids and sensory characteristics in Ossau–Iraty cheese. Food Control 2000. [DOI: 10.1016/s0956-7135(99)00100-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Izco J, Torre P, Barcina Y. Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method. Food Control 2000. [DOI: 10.1016/s0956-7135(99)00031-6] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Martínez-Cuesta MC, Peláez C, Juárez M, Requena T. Autolysis of Lactococcus lactis ssp. lactis and Lactobacillus casei ssp. casei. Cell lysis induced by a crude bacteriocin. Int J Food Microbiol 1997; 38:125-31. [PMID: 9506278 DOI: 10.1016/s0168-1605(97)00099-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Autolytic properties of Lactococcus lactis subsp. lactis IFPL359, its Lac Prt derivative Lc. lactis Tl and Lactobacillus casei subsp. casei IFPL731, used as starter and adjunct starter in goat's milk cheese making, have been studied. The lytic effect of a bacteriocin produced by a lactic acid bacterium isolated from raw goat's milk has also been analyzed. Lactococcal cells resuspended in phosphate buffer showed a peak of autolysis when they were harvested in the early growth phase. A more stable autolytic pattern through the exponential growth was obtained for Lb. casei IFPL731. Optimal autolysis was found in 0.1 M sodium phosphate buffer during incubation at 40 degrees C for Lb. casei IFPL731 and at 35 degrees C for the lactococci. Thermoinduction of cell lysis was not obtained in any of the cases under the conditions studied. Lytic effect of the crude bacteriocin assayed was strongest against Lc. lactis Tl. Lysis response to the bacteriocin seemed to be strain-dependent and related to growth conditions.
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Affiliation(s)
- M C Martínez-Cuesta
- Departamento de Ciencia y Tecnología de Productos Lácteos, Instituto del Frío (C.S.I.C.), Ciudad Universitaria, Madrid, Spain
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Fox PF, Wallace JM, Morgan S, Lynch CM, Niland EJ, Tobin J. Acceleration of cheese ripening. Antonie Van Leeuwenhoek 1996; 70:271-97. [PMID: 8879411 DOI: 10.1007/bf00395937] [Citation(s) in RCA: 123] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The characteristic aroma, flavour and texture of cheese develop during ripening of the cheese curd through the action of numerous enzymes derived from the cheese milk, the coagulant, starter and non-starter bacteria. Ripening is a slow and consequently an expensive process that is not fully predictable or controllable. Consequently, there are economic and possibly technological incentives to accelerate ripening. The principal methods by which this may be achieved are: an elevated ripening temperature, modified starters, exogenous enzymes and cheese slurries. The advantages, limitations, technical feasibility and commercial potential of these methods are discussed and compared.
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Affiliation(s)
- P F Fox
- Department of Food Chemistry, University College, Cork, Ireland
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ROSENBERG M, WANG Z, CHUANG S, SHOEMAKER C. Viscoelastic Property Changes in Cheddar Cheese During Ripening. J Food Sci 1995. [DOI: 10.1111/j.1365-2621.1995.tb09846.x] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Fernandez-Garcia E, Lopez-Fandiño R, Alonso L, Ramos M. The Use of Lipolytic and Proteolytic Enzymes in the Manufacture of Manchego Type Cheese from Ovine and Bovine Milk. J Dairy Sci 1994. [DOI: 10.3168/jds.s0022-0302(94)77156-3] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Accelerated ripening of Manchego type cheese by added commercial enzyme preparation from Aspergillus oryzae. Enzyme Microb Technol 1993. [DOI: 10.1016/0141-0229(93)90086-h] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Fritsch RJ, Martens F, Belitz HD. Monitoring Cheddar cheese ripening by chemical indices of proteolysis 1. Determination of free glutamic acid, soluble nitrogen, and liberated amino groups. ACTA ACUST UNITED AC 1992. [DOI: 10.1007/bf01193215] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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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Hayashi K, Revell D, Law B. Effect of Partially Purified Extracellular Serine Proteinases Produced by Brevibacterium linens on the Accelerated Ripening of Cheddar Cheese. J Dairy Sci 1990. [DOI: 10.3168/jds.s0022-0302(90)78705-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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