1
|
Leclercq-Perlat MN, Saint-Eve A, Picque D, Trelea IC. Microbiological, physicochemical and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrations. J Dairy Sci 2024:S0022-0302(24)00567-8. [PMID: 38490552 DOI: 10.3168/jds.2024-24307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Accepted: 02/11/2024] [Indexed: 03/17/2024]
Abstract
To evaluate the sodium chloride content effect on microbiological, biochemical, physicochemical and sensorial characteristics, Munster cheeses were prepared from pasteurized milk seeded with 3 yeasts (Kluyveromyces marxianus, Debaryomyces hansenii, Geotrichum candidum) and 5 ripening bacteria (Arthrobacter arilaitensis, Brevibacterium aurantiacum, Corynebacterium casei, Hafnia alvei, and Staphylococcus equorum). Experiments were performed under 1.0%, 1.7% and 2.4% NaCl levels in cheese in triplicate. Ripening (d2 - d27) was carried under 12°C and 96% RH. These kinetics were both reproducible and repeatable at 99% confidence level. For each microbial, biochemical and physicochemical parameter, 2 kinetic descriptors (maximal or minimal rate and its occurrence time) were defined. On d2 the physicochemical variables (water activity, dry matter, water content) were strongly dependent on the salting level. From d2 to d27 K. lactis was insensitive to salt while D. hansenii was stimulated. G. candidum growth appeared very sensitive to salt in cheese: at 1.0% NaCl G. candidum exhibited overgrowth, negatively impacting rind appearance, underrind consistency and thickness and off-flavor flaws. Salt concentration of 2.4% induced death of G. candidum. Four bacteria (A. arilaitensis, B. aurantiacum, C. casei, and H. alvei) were moderately sensitive to salt while S. equorum was insensitive to it. Salt level in cheese had a significant effect on carbon substrate consumption rates. Lactate consumption rate in 1.0% salted cheeses was approximately twice higher than under 2.4% NaCl. Data analysis of microorganism, biochemical, and physicochemical kinetics and sensory analysis showed that the best salt level in Munster-type cheeses to achieve an optimum balance between cheese characteristics, sensory qualities and marketability was 1.7% NaCl.
Collapse
Affiliation(s)
| | - Anne Saint-Eve
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-91120, Palaiseau, France
| | - Daniel Picque
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-91120, Palaiseau, France
| | - Ioan-Cristian Trelea
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-91120, Palaiseau, France.
| |
Collapse
|
2
|
Ferroukhi I, Bord C, Alvarez S, Fayolle K, Theil S, Lavigne R, Chassard C, Mardon J. Functional changes in Bleu d'Auvergne cheese during ripening. Food Chem 2022; 397:133850. [PMID: 35940097 DOI: 10.1016/j.foodchem.2022.133850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 07/28/2022] [Accepted: 08/01/2022] [Indexed: 11/16/2022]
Abstract
The authentic characteristics of the famous Bleu d'Auvergne cheese were studied. Many parameters were analysed during the ripening of cheeses. Migrations of Na and Ca ions, associated with a pH gradient, occurred between the rind and the core. At 34 days, this cheese had a high salt content (2.87 %), contributing to 23 % of the recommended sodium intake for adults, but significant calcium (6.14 g/kg) and vitamin B12 (1.14 µg/100 g) levels. Thus, a 40 g serving contributed to 25 % of the population reference intake for Ca and 11 % of the adequate intake for B12. Proteolysis, yeast and mould counts strongly increased. Lactococcus and Streptococcus were predominant and correlated with B2 and B6 levels. Bleu d'Auvergne was characterised by salty taste, blue odour and aroma. This cheese has a noticeable B vitamins concentration, but the level of salt should be reduced to meet the nutritional guidelines, possibly by implementing alternative salting methods.
Collapse
Affiliation(s)
- Imène Ferroukhi
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 63370 Lempdes, France
| | - Cécile Bord
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 63370 Lempdes, France
| | - Sylvie Alvarez
- Département qualité et économie alimentaires, VetAgro Sup 63370 Lempdes, France
| | - Karine Fayolle
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 63370 Lempdes, France
| | - Sébastien Theil
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 15000 Aurillac, France
| | - René Lavigne
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 15000 Aurillac, France
| | - Christophe Chassard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 15000 Aurillac, France
| | - Julie Mardon
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage 63370 Lempdes, France.
| |
Collapse
|
3
|
Çakır Y, Çakmakçı S, Hayaloğlu AA. Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strain. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
|
4
|
Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese. Foods 2021; 10:foods10112791. [PMID: 34829071 PMCID: PMC8621326 DOI: 10.3390/foods10112791] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/04/2021] [Accepted: 11/10/2021] [Indexed: 11/16/2022] Open
Abstract
Blue-veined cheese tends to polarize the consumers' affective responses due to its strong flavor. This study aims to: (i) explore the consumers' sensory perceptions and liking of Gorgonzola PDO cheese; (ii) identify the sensory drivers of acceptance for Gorgonzola in the function of the cheese style; (iii) characterize them by the volatile organic compounds (VOCs); and (iv) explore the relationships of the VOCs with sensory perception and liking. Six samples of Gorgonzola cheese differing in style (sweet vs. piquant), aging time (70-95 days), and production process (artisanal vs. industrial) were evaluated by 358 subjects (46% males, 18-77 years) using liking and Rate-All-That-Apply (RATA) tests. The cheese VOCs were measured by SPME/GC-MS. Liking was significantly higher for the sweet cheese than for the piquant cheese and for the artisanal cheese than for the industrial samples. Penalty Analysis showed that 'creamy', 'sweet', 'nutty', and 'salty' were significant drivers of liking while the 'soapy' and 'ammonia' flavors turned out to be drivers of disliking. Fifty-three VOCs were identified. Regression models revealed the significant highest associations between the VOCs and 'ammonia', 'pungent', 'soapy', and 'moldy' flavors. A good association was also found with the consumers' liking. The identification of the sensory drivers of (dis) liking and their relationship with the VOCs of Gorgonzola opens up a new understanding of the consumers' blue-veined cheese preferences.
Collapse
|
5
|
Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening. Foods 2021; 10:foods10020258. [PMID: 33513708 PMCID: PMC7911251 DOI: 10.3390/foods10020258] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 12/14/2022] Open
Abstract
The evolution during ripening on the quality of Apuseni cheese was studied in this research. The cheese samples were controlled and evaluated periodically (at 4 months) during 16 months of storage (at 2–8 °C) for physicochemical parameters (pH, moisture, fat, fat in dry matter, total protein, ash, NaCl), microbiological (total combined yeasts and molds count (TYMC), total viable count (TVC), Escherichia coli, Staphylococcusaureus, Salmonella, lactic acid bacteria (LAB)), fatty acids (FA) and volatile compounds. For better control of the quality of the cheese, the storage space was evaluated for TYMC and TVC. The ripening period showed improved effects on the quality of the cheese, showing lower values for moisture and pH and an increase in macronutrients. Both the cheese samples and the storage space were kept within the allowed microbiological limits. Lipids are predominant, the predominant FAs being saturated fatty acids (SFAs), which decrease, while monounsaturated fatty acids (MUFAs) increase. During ripening, the microbiological and chemical changes result in the development of flavor. Major volatile compounds such as 2-heptanone show accumulations, while acetophenone, limonene, or thymol show a decrease. In conclusion, Apuseni ripening cheese clearly involves a complex series of transformations, leading to a ripening cheese with improved nutritional and aromatic characteristics.
Collapse
|
6
|
Ribeiro EDSES, Nascimento AFD, Silva LD, Lira NDA, Passamani FRF, Batista LR, Matteoli FP. Occurrence of filamentous fungi isolated from matured blue cheese. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.07419] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Matured blue cheese can be made from cow's milk associated with the inoculated fungus Penicillium roqueforti, which guarantees specific sensorial characteristics. Recently, Brazil’s fine cheese production and consumption have increased by more than 200%, highlighting the relevance of microbiological quality control of these products. Fungal contaminations are responsible for significant losses in cheese production and provide a suitable environment for mycotoxins production, constituting a hazard to public health. In this work, we evaluated the mycological contamination profile of matured blue cheeses commercialized in Brazil. Samples of ten different brands were analyzed by serial dilution method, by plating in the Dicloran Rose of Bengal Chloramphenicol (DRBC) culture medium and Dicloran Glycerol Medium Base (DG18). Subsequently, different fungi morphotypes were isolated and morphologically identified. As a result, 461 fungi were isolated and identified, notably Aspergillus aculeatus, Penicillium roqueforti and Penicillium solitum. All samples were contaminated by filamentous fungi, amongst those, many already reported as mycotoxin producers, which underlines the relevance of microbiological monitoring.
Collapse
|
7
|
Rathnayake AU, Saravanakumar K, Abuine R, Abeywickrema S, Kathiresan K, MubarakAli D, Gupta VK, Wang MH. Fungal Genes Encoding Enzymes Used in Cheese Production and Fermentation Industries. Fungal Biol 2020. [DOI: 10.1007/978-3-030-41870-0_13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
8
|
Morandi S, Silvetti T, Battelli G, Brasca M. Can lactic acid bacteria be an efficient tool for controlling Listeria monocytogenes contamination on cheese surface? The case of Gorgonzola cheese. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
9
|
Moreira GM, Costa RG, Teodoro VA, Paula JC, Sobral D, Fernandes C, Gloria MBA. Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
10
|
Çakır Y, Çakmakçı S. Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin ( Nigella sativa L.). Journal of Food Science and Technology 2018; 55:1435-1443. [PMID: 29606758 DOI: 10.1007/s13197-018-3058-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/24/2018] [Accepted: 01/26/2018] [Indexed: 11/26/2022]
Abstract
The effects of black cumin (BC) at 0, 1 or 2% in Erzincan Tulum cheese (Tulum cheese) on its microbiological, chemical and proteolysis properties during ripening were investigated. The addition of BC caused an increase in the dry matter, protein, ash, total nitrogen (TN), water-soluble nitrogen (WSN) (% of TN) (ripening index), 5% phosphotungstic acid soluble nitrogen (PTA-SN) (% of TN), and 12% trichloroacetic acid soluble nitrogen (TCA-SN) (% of TN) concentrations compared to BC-free (control) cheese. Additionally, the addition of BC caused a decrease in coliforms, yeasts & moulds, fat-in-dry matter (FDM), pH, and acidity. The ripening period had an increasing effect on the dry matter, protein, FDM, salt, salt-in-dry matter (SDM), ash, acidity, TN, WSN, PTA-SN and TCA-SN concentrations. In addition, the ripening period had a decreasing effect on coliforms, yeasts & moulds, and pH. The count of Staphylococcus aureus in all Tulum cheeses made of raw sheep's milk was < 2 log cfu/g, ripening was faster and favourable Tulum cheese was produced. Therefore, 2 months after adding 2% BC to Tulum cheese that was produced using raw sheep milk immediately after milking as the original production method, it was found that Tulum cheese can be consumed more safely than coliform bacteria and yeasts & moulds.
Collapse
Affiliation(s)
- Yusuf Çakır
- 1Department of Food Engineering, Atatürk University, 25240 Erzurum, Turkey
- 2Department of Food Engineering, Bingöl University, Bingöl, Turkey
| | - Songül Çakmakçı
- 1Department of Food Engineering, Atatürk University, 25240 Erzurum, Turkey
| |
Collapse
|
11
|
Tavano OL, Berenguer-Murcia A, Secundo F, Fernandez-Lafuente R. Biotechnological Applications of Proteases in Food Technology. Compr Rev Food Sci Food Saf 2018; 17:412-436. [DOI: 10.1111/1541-4337.12326] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2017] [Revised: 11/22/2017] [Accepted: 11/24/2017] [Indexed: 12/26/2022]
Affiliation(s)
- Olga Luisa Tavano
- Faculty of Nutrition; Alfenas Federal Univ.; 700 Gabriel Monteiro da Silva St Alfenas MG 37130-000 Brazil
| | - Angel Berenguer-Murcia
- Inorganic Chemistry Dept. and Materials Science Inst.; Alicante Univ.; Ap. 99 E-03080 Alicante Spain
| | - Francesco Secundo
- Istit. di Chimica del Riconoscimento Molecolare; CNR; v. Mario Bianco 9 20131 Milan Italy
| | | |
Collapse
|
12
|
Diezhandino I, Fernández D, González L, McSweeney P, Fresno J. Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese). Food Chem 2015; 168:134-41. [DOI: 10.1016/j.foodchem.2014.07.039] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 05/08/2014] [Accepted: 07/07/2014] [Indexed: 11/28/2022]
|
13
|
Cakmakci S, Hayaloglu AA, Dagdemir E, Cetin B, Gurses M, Tahmas-Kahyaoglu D. Effects ofPenicillium roquefortiand whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12156] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Songul Cakmakci
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Ali A Hayaloglu
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - Elif Dagdemir
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Bulent Cetin
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Mustafa Gurses
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | | |
Collapse
|
14
|
Cakmakci S, Dagdemir E, Hayaloglu AA, Gurses M, Cetin B, Tahmas-Kahyaoglu D. Effect ofPenicillium roquefortiand incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12069] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Songul Cakmakci
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
| | - Elif Dagdemir
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
| | - Ali A Hayaloglu
- Department of Food Engineering; Inonu University; Malatya; 44280; Turkey
| | - Mustafa Gurses
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
| | - Bulent Cetin
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
| | | |
Collapse
|
15
|
|
16
|
Cakmakci S, Gundogdu E, Hayaloglu AA, Dagdemir E, Gurses M, Cetin B, Tahmas-Kahyaoglu D. Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03116.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Songül Cakmakci
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
| | - Engin Gundogdu
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
| | - Ali A. Hayaloglu
- Department of Food Engineering; Inonu University; Malatya; 44280; Turkey
| | - Elif Dagdemir
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
| | - Mustafa Gurses
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
| | - Bulent Cetin
- Department of Food Engineering; Ataturk University; Erzurum; 25240; Turkey
| | | |
Collapse
|