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CAI H, JIANG J, LIU M, DU J, NI H. Evaluation and survey of nutrition and sensory quality in domestic and foreign milk sold in China. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.106021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | - Hui NI
- Jimei University, China; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, China
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Giha V, Ordoñez MJ, Villamil RA. How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile? J Food Sci 2021; 86:2802-2815. [PMID: 34146414 DOI: 10.1111/1750-3841.15799] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 05/07/2021] [Accepted: 05/09/2021] [Indexed: 12/19/2022]
Abstract
Over the past few years, the market for cheese substitutes has been growing on account of the simple and cost-effective production of these cheese-like products. It is well established that the functional properties of cheeses are directly related to their composition. Therefore, the variation of fat in cheese substitutes certainly affects the characteristics of the cheeses. The purpose of this review was to summarize the latest research on the effects of milk fat replacement with vegetable oils on the rheological, textural, and microstructural properties of cheese analogues. The findings suggest that the primary effects of modifying fat in cheese analogues are associated with an alteration in the interactions among the components of the protein matrix, which varies because of milk fat extraction. Overall, changes in the functional properties of analogous cheeses will depend on the type of oil, the percentage of fat modification, and the type of cheese produced.
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Affiliation(s)
- Valeria Giha
- Science Faculty, Pontificia Universidad Javeriana, Bogotá, Colombia
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Kačániová M, Terentjeva M, Kunová S, Haščík P, Kowalczewski PŁ, Štefániková J. Diversity of microbiota in Slovak summer ewes' cheese "Bryndza". Open Life Sci 2021; 16:277-286. [PMID: 33817319 PMCID: PMC8005922 DOI: 10.1515/biol-2021-0038] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 01/26/2021] [Accepted: 02/10/2021] [Indexed: 01/08/2023] Open
Abstract
"Bryndza" cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the "Bryndza" ripening process may provide valuable data on its quality and safety. In our study, the "Bryndza" made from pasteurized ewes milk was studied towards total count of bacteria, coliforms bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi. All those groups of microbiota were detected using classical microbiological methods and identified using mass spectrometry. A total of 3,758 isolates were identified with score higher than 2.00. Altogether, 13 families, 24 genus, and 44 species of microbiota were identified in Slovak cheese "Bryndza." The most often isolated species were yeasts Yarrowia lipolitica and Dipodascus geotrichum and the lactic acid bacteria Lactobacillus paracasei subsp. paracasei.
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Affiliation(s)
- Miroslava Kačániová
- Department of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia.,Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35-601, Rzeszow, Poland
| | - Margarita Terentjeva
- Institute of Food and Environmental Hygiene, Faculty of Veterinary Medicine, Latvia University of Life Sciences and Technologies, K. Helmaņaiela 8, LV-3004, Jelgava, Latvia
| | - Simona Kunová
- Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Peter Haščík
- Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Jana Štefániková
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
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Šipošová P, Koňuchová M, Valík Ľ, Medveďová A. Growth dynamics of lactic acid bacteria and dairy microscopic fungus Geotrichum candidum during their co-cultivation in milk. FOOD SCI TECHNOL INT 2020; 27:572-582. [PMID: 33269946 DOI: 10.1177/1082013220976485] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Production of high-quality and microbiologically safe fermented dairy products requires controlled growth and microbial interactions between lactic acid bacteria and microscopic fungi. For this purpose, detailed knowledge of their growth characteristics is needed. Therefore, the objective of this study was to analyse the growth dynamics of lactic acid bacteria of commercial DVS® FRESCO® 1000NG culture and dairy isolate of microscopic fungus Geotrichum candidum during their co-cultivation in milk. The growth dynamics of microorganisms was studied in dependence on their initial counts at 12, 15, 18, 21 and 30 °C. Growth parameters were calculated by two primary predictive models, model of Baranyi and Roberts and Huang's model. Both models showed good ability to describe the growth dynamics of studied microorganisms, as it was confirmed by low values of RMSE index. Both microbial cultures, Fresco culture and Geotrichum candidum, showed good growth ability in milk since they reached the average maximum density of 9.50 ± 0.13 log CFU/mL and 5.85 ± 0.69 log CFU/mL (n = 45), in order. Maximum density of studied microorganisms was not affected by their initial counts or incubation temperature. On the other hand, effect of mutual ratio of microbial initial counts and increasing temperature had a significant impact on growth dynamics.
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Affiliation(s)
- Petra Šipošová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
| | - Martina Koňuchová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
| | - Ľubomír Valík
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
| | - Alžbeta Medveďová
- Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic
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Li Y, Zhang X, Yang J, Ma X, Jia X, Du P, Li A. Influence of the addition of
Geotrichum candidum
on the microbial, chemical, textural, and sensory features of soft soy cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14823] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ying Li
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Xin Zhang
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Jia‐Jie Yang
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Xiang‐Yang Ma
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Xin‐Dong Jia
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Peng Du
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
| | - Ai‐li Li
- Key Laboratory of Dairy Science, Ministry of Education Food College, Northeast Agriculture University Harbin China
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Štefániková J, Ducková V, Miškeje M, Kačániová M, Čanigová M. The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in "Bryndza" Cheese. Foods 2020; 9:foods9091195. [PMID: 32872403 PMCID: PMC7555437 DOI: 10.3390/foods9091195] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/20/2020] [Accepted: 08/27/2020] [Indexed: 12/24/2022] Open
Abstract
The aim of this study was to evaluate the influence of different factors on the basic physicochemical and microbiological parameters, as well as volatile organic compounds of traditionally (farm) and industrially produced "bryndza" cheese. The samples were obtained from eight producers in different areas of Slovakia during the ewe's milk production season, from May to September. The physicochemical parameters set by the legislation were monitored by reference methods. The "bryndza" cheese microbiota was determined by using the plate cultivation method. There was analysis of volatile organic compounds carried out by electronic nose, as well as gas chromatography mass spectrometry. Seasonality and production technology (traditional and industrial ones) are the main factors that affect the standard quality of "bryndza" cheese. Lactic acid bacteria were dominated from bacterial microbiota, mostly presumptive lactococci, followed presumptive lactobacilli and enterococci. The numbers of coliform bacteria were higher in traditionally produced "bryndza" cheese than in industrially produced "bryndza" cheese. The presence of Dipodascus geotrichum was detected in all samples. There were key volatile organic compounds such as ethyl acetate, isoamyl acetate, 2-butanone, hexanoic acid, D-limonene, and 2,3-butanedione. The statistically significant differences were found among "bryndza" cheese samples and these differences were connected with the type of milk and dairies.
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Affiliation(s)
- Jana Štefániková
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
- Correspondence: ; Tel.: +421-376-414-911
| | - Viera Ducková
- Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (V.D.); (M.Č.)
| | - Michal Miškeje
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
| | - Miroslava Kačániová
- Department of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinkiej 1, 35601 Rzeszow, Poland
| | - Margita Čanigová
- Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (V.D.); (M.Č.)
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KAVAK DD, KARABIYIK H. Quality evaluation of kashar cheese: influence of palm oil and ripening period. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.39618] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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