1
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Timlin M, Brodkorb A, Harbourne N, O'Callaghan TF, Drouin G, Pacheco-Pappenheim S, Hennessy D, O'Donovan M, Pierce KM, Corrigan BM, Murphy JP, Pismennõi D, Taivosalo A, Lints T, Kriščiunaite T, Vilu R, Fitzpatrick E, McCarthy K, Sheehan JJ. The impact of seasonal calving systems with varying pasture allowance on Cheddar cheese composition, nutritional quality and ripening characteristics. J Dairy Sci 2024:S0022-0302(24)01056-7. [PMID: 39122152 DOI: 10.3168/jds.2024-24745] [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: 02/01/2024] [Accepted: 07/16/2024] [Indexed: 08/12/2024]
Abstract
The objective of this study was to examine the impact of stage of lactation (early, mid and late) and proportion of pasture in the cows diet (high: GRS, medium: PMR and no: TMR) on the composition and quality of Cheddar cheese. Triplicate trials were carried out in each stage of lactation, and milk protein and fat contents were standardized for Cheddar cheese manufacture at pilot scale. As cheese milks were standardized for milk fat and protein contents, gross composition did not differ as a result of diet. Fatty acid profiles of GRS cheese were significantly different from TMR, while PMR profiles were less distinct and more similar to both GRS and TMR profiles, as illustrated by partial least squares discriminatory analysis. Fatty acids including CLA C18:2 cis-9, trans-11, C22:1 n-9 and C18:3 n-3 were most influential in this separation of profiles. Fatty acid profiling revealed that GRS derived cheese contained higher proportions of nutrients considered beneficial for human health including higher proportions of unsaturated fatty acids and omega-3 fatty acids. A biomarker model utilizing the proportions of 5 fatty acids was constructed and was effective at distinguishing between cheese of GRS, TMR and PMR feeding systems. Proportions of ρ-κ-casein, αs2-casein and αs1-casein in cheese also differed between diets while proportions of ρ-κ-casein, αs1-casein and β-casein were lowest in late lactation cheese. The impact of diet was less influential compared with that of stage of lactation on the ripening characteristics of cheese. An index of primary proteolysis was highest in late lactation cheese. The peptides derived from the proteolysis of κ-casein and β-casein and levels of secondary proteolysis, in particular, the proportions of 12 free amino acids were most influenced by stage of lactation. Overall this study demonstrated the effects of increasing pasture allowance and stage of lactation on the nutritional quality and ripening properties of Cheddar cheese.
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Affiliation(s)
- Mark Timlin
- Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 C996; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland. D04 V1W8; Food for Health Ireland, University College Dublin, Dublin 4, Ireland. D04 V1W8
| | - André Brodkorb
- Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 C996; Food for Health Ireland, University College Dublin, Dublin 4, Ireland. D04 V1W8
| | - Niamh Harbourne
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland. D04 V1W8
| | - Tom F O'Callaghan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. T12 K8AF
| | - Gaetan Drouin
- Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 C996
| | | | - Deirdre Hennessy
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 P302; School of Biological, Earth and Environmental Sciences, University College Cork, Cork, Ireland. T23 N73K
| | - Michael O'Donovan
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 P302
| | - Karina M Pierce
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland. D04 V1W8; Food for Health Ireland, University College Dublin, Dublin 4, Ireland. D04 V1W8
| | - Bernard M Corrigan
- Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 C996
| | - John P Murphy
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 P302
| | - Dmitri Pismennõi
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, 12618, Tallinn, Estonia
| | - Anastassia Taivosalo
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, 12618, Tallinn, Estonia
| | - Taivo Lints
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, 12618, Tallinn, Estonia
| | - Tiina Kriščiunaite
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, 12618, Tallinn, Estonia
| | - Raivo Vilu
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4, 12618, Tallinn, Estonia
| | - Ellen Fitzpatrick
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 P302; Teagasc, Environmental Research Centre, Johnstown Castle, Wexford, Ireland. Y35 Y521
| | - Kieran McCarthy
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 P302
| | - Jeremiah J Sheehan
- Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. P61 C996; Food for Health Ireland, University College Dublin, Dublin 4, Ireland. D04 V1W8.
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2
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Abi-Rizk H, Jouan-Rimbaud Bouveresse D, Chamberland J, Cordella CBY. Chemometrics-driven monitoring of cheese ripening: a multimodal spectroscopic and scanning electron microscopy investigation. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:3732-3744. [PMID: 38808623 DOI: 10.1039/d4ay00609g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
The integration of spectroscopic techniques with chemometrics offers a means to monitor quality changes in dairy products throughout processing and storage. This study employed Attenuated Total Reflectance-Mid-Infrared Spectroscopy (ATR-MIR) coupled with Independent Components Analysis (ICA), and 3D Front-Face Fluorescence Spectroscopy (FFFS) paired with Common Components and Specific Weight Analysis (CCSWA). The research focused on Cheddar cheeses aged for 1, 2, 3, and 5 years, alongside Comté cheeses aged for 6, 9, and 12 months. The adopted approach offered valuable insights into the intricate cheese aging process within the food matrix. The ICA proportions and CCSWA scores highlighted the significant impact of biochemical transformations during maturation on the aging process. The extracted independent components (ICs) revealed variations in the vibration modes of amides, lipids, amino acids, and organic acids, facilitating the distinction between different cheese age categories. Additionally, CCSWA outcomes identified age-related differences through shifts in tryptophan fluorescence characteristics as the cheeses aged. These results were consistent with the observed alterations in the microstructure of cheese samples over time, corroborated by Scanning Electron Microscopy (SEM) imagery. The introduced multimodal methodology serves as a significant asset for determining the ripening stage of various types of cheese, offering a detailed perspective of cheese maturation beneficial to the dairy industry and researchers.
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Affiliation(s)
- Hala Abi-Rizk
- LAboratoire de Recherche et de Traitement de l'Information Chimiosensorielle - LARTIC, 2425 Rue de l'agriculture, Québec, QC G1V 0A6, Canada.
- Institute of Nutrition and Functional Foods (INAF), Québec, QC G1V 0A6, Canada
| | | | - Julien Chamberland
- Institute of Nutrition and Functional Foods (INAF), Québec, QC G1V 0A6, Canada
- Department of Food Sciences, STELA Dairy Research Center, Université Laval, Québec, QC, G1V 0A6, Canada
| | - Christophe B Y Cordella
- LAboratoire de Recherche et de Traitement de l'Information Chimiosensorielle - LARTIC, 2425 Rue de l'agriculture, Québec, QC G1V 0A6, Canada.
- Institute of Nutrition and Functional Foods (INAF), Québec, QC G1V 0A6, Canada
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3
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Mileriene J, Serniene L, Kasparaviciene B, Lauciene L, Kasetiene N, Zakariene G, Kersiene M, Leskauskaite D, Viskelis J, Kourkoutas Y, Malakauskas M. Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain. Microorganisms 2023; 11:436. [PMID: 36838401 PMCID: PMC9959724 DOI: 10.3390/microorganisms11020436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/05/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous Lactococcus lactis LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was made by thermocoagulation of fresh acid whey and enhancing the final product by adding apple pomace, L. lactis LL16 strain, or a mixture of both. The sensory, the physicochemical, the proteolytic, and the microbiological parameters were evaluated during 14 days of refrigerated storage. The supplementation of the cheese with apple pomace affected (p ≤ 0.05) the cheese composition (moisture, protein, fat, carbohydrate, and fiber), the texture, the color (lightness, redness, and yellowness), and the overall sensory acceptability. The addition of the presumptive probiotic L. lactis LL16 strain decreased (p ≤ 0.05) the concentration of glutamic acid, thus increasing γ-aminobutyric acid (GABA) significantly in the acid whey cheese. The supplementation with apple pomace resulted in slightly (p < 0.05) higher counts of L. lactis LL16 on day seven, suggesting a positive effect of apple pomace components on strain survival. The symbiotic effect of apple pomace and LL16 was noted on proteolysis (pH 4.6-soluble nitrogen and free amino acids) in the cheese on day one, which may have positively influenced the overall sensory acceptance.
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Affiliation(s)
- Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Beatrice Kasparaviciene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Lina Lauciene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Neringa Kasetiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Gintare Zakariene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Milda Kersiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-44249 Kaunas, Lithuania
| | - Daiva Leskauskaite
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-44249 Kaunas, Lithuania
| | - Jonas Viskelis
- Laboratory of Biochemistry and Technology, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno St. 30, Babtai, LT-54333 Kaunas, Lithuania
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
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Manca G, Ru A, Siddi G, Murittu G, Luigi De Santis EP. The effect of seasonality on the biogenic amines, free amino acids, and physico-chemical composition of raw milk Fiore Sardo cheese produced in Sardinia (Italy). Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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5
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Xia X, Arju G, Taivosalo A, Lints T, Kriščiunaite T, Vilu R, Corrigan BM, Gai N, Fenelon MA, Tobin JT, Kilcawley K, Kelly AL, McSweeney PL, Sheehan JJ. Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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6
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Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing. Gels 2022; 8:gels8030160. [PMID: 35323273 PMCID: PMC8954170 DOI: 10.3390/gels8030160] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 02/28/2022] [Accepted: 03/01/2022] [Indexed: 11/17/2022] Open
Abstract
(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma compounds’ intensity of EMC have been rarely investigated. Therefore, this study was done to determine the influence of incubating substrates with proteases and different lipases on cheese ripening index and aroma compounds. (2) Methods: two-stage processing was adopted; proteolysis followed by lipolysis. (3) Results: results showed that the usage of Flavourzyme may improve the value of pH 4.6-WSN/TN%. Butanoic acid and hexanoic acid have a significant influence on the overall flavor of EMCs. In particular, the ethenyl acetate compound was detected in all products and was perceived as a fruity and sweet aroma, which has not been reported in previous literature. The concentration of short-chain fatty acids of EMCs made by Lipase MER was higher than EMCs made by Palatase, while the total content of medium and long-chain fatty acids of EMCs made by Lipase MER was lower than EMCs made by Palatase. The percentage of esters compounds in EMCs made by Lipase AY 30G was higher than the other two lipases, except EMC1. (4) Conclusions: Flavourzyme may be used to speed up the ripening of cheeses that need extensive proteolysis. The ability of Lipase MER to hydrolyze short-chain fatty acids was stronger than that of Palatase, while the ability of Lipase MER to hydrolyze medium and long-chain fatty acids was weaker than that of Palatase. The use of Lipase AY 30G was accompanied by the production of some other flavor esters, which made the final hydrolysates more fragrant and may be a good choice to produce fruity cheese flavor EMC. While Lipase MER may barely contain ester activity. This study may provide a reference for the selection of incubated enzymes for specific flavor EMC.
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7
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Sviridenko GM, Vakhrusheva DS, Sviridenko YY, Delitskaya IN, Mordvinova VA. Improvement of the organoleptic profile of cheeses with reduced calorie content by biotechnological means. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12846] [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]
Affiliation(s)
- Galina M Sviridenko
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
| | - Darya S Vakhrusheva
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
| | - Yuri Yа Sviridenko
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
| | - Irina N Delitskaya
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
| | - Valentina A Mordvinova
- All‐Russian Scientific Research Institute of Butter‐ and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences Krasnoarmeysky Boulevard, 19 Uglich Yaroslavl Region 152613 Russia
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8
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Yeluri Jonnala BR, McSweeney PLH, Cotter PD, Sheehan JJ. Recreating pink defect in cheese with different strains of
Thermus
bacteria. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12800] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bhagya R Yeluri Jonnala
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996Ireland
- University College Cork Western Road CorkIreland
| | | | - Paul D Cotter
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996Ireland
- University College Cork Western Road CorkIreland
- APC Microbiome Institute Western Road Cork Ireland
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9
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John JA, Ghosh BC. Production of whey protein hydrolyzates and its incorporation into milk. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00055-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Whey proteins provide an excellent source of low-molecular-weight bioactive peptides with important functional properties and bioactivities like antihypertensive, opioid, and antimicrobial effects. Presence of peptide molecules with lower molecular weight has a great role in food for health promotion. In this investigation, the release of low-molecular-weight peptides from whey protein concentrate was attempted by using enzymatic digestion. The hydrolyzate was then incorporated into milk to obtain enriched milk (EM) with low-molecular-weight peptides. Based on sensory analysis of EM, electrophoretic and RP-HPLC studies, hydrolyzates of 10% protein (degree of hydrolysis 5%; enzyme/ substrate E/S, 1:50) were finally incorporated into milk at 20% (v/v) to develop an acceptable product enriched with low-molecular-weight peptides. EM had higher protein content, viscosity and emulsifying properties than control milk with 3% fat. It is recommended that EM should not be sterilized as it results in coagulation, but can be safely pasteurized and spray dried without any undesirable effects. Maximum ACE-inhibition activity was obtained in hydrolyzate, followed by EM. This study is expected to boost the opportunity for the dairy industry to venture further into the nutraceutical dairy market.
Graphical abstract
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10
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Loffi C, Bortolazzo E, Garavaldi A, Musi V, Reverberi P, Galaverna G, Sforza S, Tedeschi T. Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties. Foods 2021; 10:foods10040770. [PMID: 33916822 PMCID: PMC8066690 DOI: 10.3390/foods10040770] [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: 02/25/2021] [Revised: 03/26/2021] [Accepted: 03/31/2021] [Indexed: 11/16/2022] Open
Abstract
Brine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutritional profile, but it could affect the manufacturing processes by altering proteolysis and consequently the product quality. In this study, for the first time, salt reduction was explored at the industrial level on real cheese samples manufactured in a local dairy. In particular, 20 wheels were produced with conventional (18 days, 10 wheels) and shorter (12 days, 10 wheels) brining steps. In every group, wheels were studied at two different ripening times, 15 and 30 months. A shorter brining time resulted in an average 12% decrease in salt content. A full characterization of free amino acids and peptides was performed by LC-MS on all samples. Free amino acids and peptides, as expected, increased with ripening, due to proteolysis, with samples having low salt content showing a slightly faster increase when compared to standard ones, hinting to a slightly accelerated proteolytic process. Nonetheless, low-salt and conventional cheeses shared similar sensory profiles at both ripening times.
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Affiliation(s)
- Cecilia Loffi
- SITEIA.PARMA-Tecnopolo Padiglione 33, Food and Drug Science Department, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy; (C.L.); (G.G.); (S.S.)
| | - Elena Bortolazzo
- CRPA, CRPA Lab, Viale Timavo 43/2, 42121 Reggio Emilia, Italy; (E.B.); (A.G.); (V.M.)
| | - Anna Garavaldi
- CRPA, CRPA Lab, Viale Timavo 43/2, 42121 Reggio Emilia, Italy; (E.B.); (A.G.); (V.M.)
| | - Valeria Musi
- CRPA, CRPA Lab, Viale Timavo 43/2, 42121 Reggio Emilia, Italy; (E.B.); (A.G.); (V.M.)
| | - Paolo Reverberi
- Parmigiano Reggiano Cheese Consortium, Via J.F. Kennedy 18, 42124 Reggio Emilia, Italy;
| | - Gianni Galaverna
- SITEIA.PARMA-Tecnopolo Padiglione 33, Food and Drug Science Department, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy; (C.L.); (G.G.); (S.S.)
| | - Stefano Sforza
- SITEIA.PARMA-Tecnopolo Padiglione 33, Food and Drug Science Department, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy; (C.L.); (G.G.); (S.S.)
| | - Tullia Tedeschi
- SITEIA.PARMA-Tecnopolo Padiglione 33, Food and Drug Science Department, University of Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy; (C.L.); (G.G.); (S.S.)
- Correspondence:
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11
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McMahon DJ, Bowen IB, Green I, Domek M, Oberg CJ. Growth and survival characteristics of Paucilactobacillus wasatchensis WDCO4. J Dairy Sci 2020; 103:8771-8781. [DOI: 10.3168/jds.2020-18597] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Accepted: 05/19/2020] [Indexed: 12/27/2022]
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12
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Solieri L, Baldaccini A, Martini S, Bianchi A, Pizzamiglio V, Tagliazucchi D. Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese. BIOLOGY 2020; 9:biology9070170. [PMID: 32708820 PMCID: PMC7408421 DOI: 10.3390/biology9070170] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 07/08/2020] [Accepted: 07/15/2020] [Indexed: 01/07/2023]
Abstract
Proteolysis degree, biological activities, and water-soluble peptide patterns were evaluated in 12 month-ripened Parmigiano Reggiano (PR) cheeses collected in different dairy farms and showing different salt and fat content. Samples classified in high-salt and high-fat group (HH) generally showed lower proteolysis degree than samples having low-salt and low-fat content (LL). This positive correlation between salt/fat reduction and proteolysis was also confirmed by the analysis of biological activities, as the LL group showed higher average values of angiotensin-converting enzyme (ACE)-inhibitory and antioxidant activities. UHPLC/HR-MS allowed the identification of 805 unique peptides: LL and HH groups shared 59.3% of these peptides, while 20.9% and 19.9% were LL and HH specific, respectively. Frequency analysis of peptides identified a core of 183 peptides typical of 12-month ripened PR cheeses (corresponding to the 22.7% of total peptides), but no significant differences were detected in peptide patterns between LL and HH groups. Forty bioactive peptides, including 18 ACE-inhibitors and 12 anti-microbial peptides, were identified, of which 25 firstly found in PR cheese. Globally, this work contributed to unraveling the potentially healthy benefits of peptides fraction in PR cheese and provided prior evidence that PR with reduced fat/salt content showed the highest antihypertensive and antioxidant activities.
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Affiliation(s)
- Lisa Solieri
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy; (L.S.); (A.B.); (S.M.)
| | - Andrea Baldaccini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy; (L.S.); (A.B.); (S.M.)
| | - Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy; (L.S.); (A.B.); (S.M.)
| | - Aldo Bianchi
- Consorzio del Formaggio Parmigiano Reggiano, via J.F. Kennedy 1 8, 42124 Reggio Emilia, Italy; (A.B.); (V.P.)
| | - Valentina Pizzamiglio
- Consorzio del Formaggio Parmigiano Reggiano, via J.F. Kennedy 1 8, 42124 Reggio Emilia, Italy; (A.B.); (V.P.)
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42100 Reggio Emilia, Italy; (L.S.); (A.B.); (S.M.)
- Correspondence: ; Tel.: +39-05-2252-2060
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13
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Paludetti LF, O'Callaghan TF, Sheehan JJ, Gleeson D, Kelly AL. Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese. J Dairy Sci 2020; 103:7865-7878. [PMID: 32600766 DOI: 10.3168/jds.2019-18043] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 04/10/2020] [Indexed: 12/31/2022]
Abstract
The objective of this study was to investigate the effect of adding different levels of a thermoresistant protease produced by a Pseudomonas fluorescens strain to milk on the manufacture and quality of Cheddar cheese. Fresh raw milk was collected, standardized, and pasteurized at 72°C for 15 s, and the enzyme was added to give a protease activity of 0.15 or 0.60 U/L (treatments P1 and P4, respectively), while one sample had no enzyme added (control). Milk was stored at 4°C for 48 h and Cheddar cheese was manufactured after 0 and 48 h of storage. Results indicated that the protease was active in milk during 48 h of storage; however, its effect on milk composition was minimal. The protein that was preferentially hydrolyzed by the protease over storage was β-casein, followed by κ-casein. The mean cheese yield and recovery of fat and protein obtained for all cheeses were not affected by protease activity. The protease showed low activity during cheese manufacture, possibly because of unfavorable conditions, including low pH. One of the factors that might have influenced protease activity was the pH of the curd (approximately 6.55 after acidification and 5.35 at milling), which was lower than that at which the enzyme would have optimum activity (pH 7 to 9). Consequently, the composition, pH, patterns of proteolysis, and hardness of all cheeses produced were similar and in accordance with values expected for that type of cheese, independently of the protease activity level. However, slight increases in proteolysis were observed in P4 cheeses and produced using milk stored for 48 h. Both the P1 and P4 cheeses had higher concentrations of free amino acids (FAA) compared with the control, whereas urea-PAGE electrophoretograms indicated a greater breakdown of caseins in the P4 cheese samples, which may be related to possible increases in numbers of proteolytic bacteria in milk during storage. Therefore, the thermoresistant psychrotrophic bacterial protease(s) tested in this study may affect the manufacture or quality of Cheddar cheese during ripening to a relatively limited extent. However, controlling initial levels of proteolytic bacteria in raw milk remains essential, because proteolysis affects the development of flavor and texture in cheese.
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Affiliation(s)
- Lizandra F Paludetti
- Teagasc Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland; School of Food and Nutritional Sciences, University College Cork, T12 K8AF County Cork, Ireland
| | - Tom F O'Callaghan
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland
| | - Jeremiah J Sheehan
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland.
| | - David Gleeson
- Teagasc Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF County Cork, Ireland
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14
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Tagliazucchi D, Baldaccini A, Martini S, Bianchi A, Pizzamiglio V, Solieri L. Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides. Int J Food Microbiol 2020; 330:108688. [PMID: 32497940 DOI: 10.1016/j.ijfoodmicro.2020.108688] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 04/15/2020] [Accepted: 05/24/2020] [Indexed: 01/19/2023]
Abstract
The impact of salt and fat intake on human health drives the consumer's attention towards dairy food with reduced salt and fat contents. How changes in salt and fat content modulate dairy LAB population and the associated proteolytic activities have been poorly studied. Here, non-starter LAB populations from 12 Parmigiano Reggiano (PR) cheeses (12-month ripened), clustered in low salt and fat content (LL-PR) and high salt and fat content (HH-PR) groups, were investigated and identified at specie-level with molecular assays. Lactobacillus rhamnosus was dominant in HH-PR samples, whereas Lactobacillus paracasei in LL-PR samples. (GTG)5 rep-PCR analysis discriminated 11 and 12 biotypes for L. rhamnosus and L. paracasei isolates, respectively. Screening for proteolytic activity identified L. rhamnosus strains more proteolytic than L. paracasei, and, within L. rhamnosus species, HH-PR strains were generally more proteolytic than LL-PR strains. Two L. rhamnosus representatives, namely strain 0503 from LL-PR and strain 2006 from HH-PR, were functionally characterized in cow milk fermentation assay. HH-PR strain 2006 overcame LL-PR strain 0503 in acidification performance, leading to a fermented milk with higher angiotensin I-converting enzyme inhibitory and antioxidant activities. L. rhamnosus 2006 was more prone to release VPP, while L. rhamnosus 0503 released higher amount of IPP. This study provides evidences that salt/fat content affects NSLAB cultivable fraction and the associated proteolytic ability resulting in a complex occurrence of bioactive peptides featuring health-promoting properties.
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Affiliation(s)
- Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Andrea Baldaccini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Aldo Bianchi
- Consorzio del Formaggio Parmigiano Reggiano, via J.F. Kennedy 18, 42124 Reggio Emilia, Italy
| | - Valentina Pizzamiglio
- Consorzio del Formaggio Parmigiano Reggiano, via J.F. Kennedy 18, 42124 Reggio Emilia, Italy
| | - Lisa Solieri
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy.
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15
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Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.096] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Biasato I, D’Angelo A, Bertone I, Odore R, Bellino C. Compost bedded-pack barn as an alternative housing system for dairy cattle in Italy: effects on animal health and welfare and milk and milk product quality. ITALIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1080/1828051x.2019.1623095] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Ilaria Biasato
- Dipartimento di Scienze Agrarie, Forestali e Alimentati, Università degli Studi di Torino, Grugliasco, Italy
| | - Antonio D’Angelo
- Dipartimento di Scienze Veterinarie, Università degli Studi di Torino, Grugliasco, Italy
| | - Iride Bertone
- Dipartimento di Scienze Veterinarie, Università degli Studi di Torino, Grugliasco, Italy
| | - Rosangela Odore
- Dipartimento di Scienze Veterinarie, Università degli Studi di Torino, Grugliasco, Italy
| | - Claudio Bellino
- Dipartimento di Scienze Veterinarie, Università degli Studi di Torino, Grugliasco, Italy
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17
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Panthi RR, Kelly AL, Hennessy D, O'Sullivan MG, Kilcawley KN, Mannion DT, Fenelon MA, Sheehan JJ. Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12590] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Ram R Panthi
- Teagasc Food Research Centre Moorepark Fermoy P61C966 Co. CorkIreland
- School of Food and Nutritional Sciences University College Cork T12YN60 Cork Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences University College Cork T12YN60 Cork Ireland
| | - Deirdre Hennessy
- Teagasc, Animal and Grassland Research and Innovation Centre Moorepark Fermoy P61C966 Co. Cork Ireland
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences University College Cork T12YN60 Cork Ireland
| | | | - David T Mannion
- Teagasc Food Research Centre Moorepark Fermoy P61C966 Co. CorkIreland
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark Fermoy P61C966 Co. CorkIreland
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18
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Quintanilla P, Beltrán MC, Molina A, Escriche I, Molina MP. Characteristics of ripened Tronchón cheese from raw goat milk containing legally admissible amounts of antibiotics. J Dairy Sci 2019; 102:2941-2953. [PMID: 30799115 DOI: 10.3168/jds.2018-15532] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 12/20/2018] [Indexed: 11/19/2022]
Abstract
The aim of this study was to evaluate the transfer of the most widely used antibiotics in dairy goats from milk to cheese as well as their effect on the cheese-making process and cheese characteristics during ripening. Antibiotic-free milk was spiked individually with 7 veterinary drugs (amoxicillin, benzylpenicillin, cloxacillin, erythromycin, ciprofloxacin, enrofloxacin, and oxytetracycline) at an equivalent concentration of the European Union maximum residue limit. Spiked goat milk was used to make mature Tronchón cheeses, which were analyzed at 0, 30, and 60 d of maturation to determine pH, chemical composition, proteolytic and lipolytic activities, and color and textural properties. A sensory evaluation of 60-d ripened cheeses was carried out. Cheeses from raw antibiotic-free goat milk were made simultaneously to be used as reference. The cheese-making process was unaffected by the presence of most antibiotics evaluated. Only erythromycin and oxytetracycline significantly increased the time required for cheese production (122 ± 29 and 108 ± 25 min, respectively). However, variable amounts of antibiotics, ranging from 7.4 to 68%, were transferred from milk to cheese, with oxytetracycline and quinolones showing the highest retention rates. In general, antibiotic residues present in the cheeses at the beginning of maturation decrease significantly along time. Thus, β-lactams and erythromycin residues were not detectable after 30 d of ripening. However, relatively high concentrations of enrofloxacin (148 ± 12 µg/kg) and ciprofloxacin (253 ± 24 µg/kg) residues were found in the cheeses after 60 d of maturation. The quality characteristics of the Tronchón cheeses were only slightly affected by such substances, with few significant differences in the free fatty acid concentration and color and textural properties of the cheeses. Results herein indicate that the use of goat milk containing antibiotics, such as quinolones, at the European Union maximum residue limit for cheese production could adversely affect the safety of the final products because relatively high concentrations of these substances could be retained in soft and semi-mature cheeses, making it necessary to assess the risk for consumer health. Studies on the partition of the antibiotic substances during cheese-making, using specific technologies, would be convenient to guarantee the safety of cheese and related products.
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Affiliation(s)
- P Quintanilla
- Institute for Animal Science and Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain
| | - M C Beltrán
- Institute for Animal Science and Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain
| | - A Molina
- Department of Science and Agroforestry Technology (ETSIA-IDR), Universidad de Castilla-La Mancha, 02071, Albacete, Spain
| | - I Escriche
- Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain
| | - M P Molina
- Institute for Animal Science and Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain.
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19
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Johnson ME. A 100-Year Review: Cheese production and quality. J Dairy Sci 2018; 100:9952-9965. [PMID: 29153182 DOI: 10.3168/jds.2017-12979] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Accepted: 07/29/2017] [Indexed: 11/19/2022]
Abstract
In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up with the demand for cheese, and the development of the factory system was necessary. Cheese quality suffered because of poor-quality milk, but 3 major innovations changed that: refrigeration, commercial starters, and the use of pasteurized milk for cheese making. Although by all accounts cold storage improved cheese quality, it was the improvement of milk quality, pasteurization of milk, and the use of reliable cultures for fermentation that had the biggest effect. Together with use of purified commercial cultures, pasteurization enabled cheese production to be conducted on a fixed time schedule. Fundamental research on the genetics of starter bacteria greatly increased the reliability of fermentation, which in turn made automation feasible. Demand for functionality, machinability, application in baking, and more emphasis on nutritional aspects (low fat and low sodium) of cheese took us back to the fundamental principles of cheese making and resulted in renewed vigor for scientific investigations into the chemical, microbiological, and enzymatic changes that occur during cheese making and ripening. As milk production increased, cheese factories needed to become more efficient. Membrane concentration and separation of milk offered a solution and greatly enhanced plant capacity. Full implementation of membrane processing and use of its full potential have yet to be achieved. Implementation of new technologies, the science of cheese making, and the development of further advances will require highly trained personnel at both the academic and industrial levels. This will be a great challenge to address and overcome.
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Affiliation(s)
- M E Johnson
- Wisconsin Center for Dairy Research, University of Wisconsin, Madison 53706.
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20
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Aydemir O. Proteolysis and lipolysis of white-brined (Beyaz) cheese during storage: Effect of milk pasteurization temperature. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13612] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Oğuz Aydemir
- Department of Food Engineering Faculty of Engineering; Çankırı Karatekin University Uluyazı Campus; Çankırı Turkey
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21
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Hickey C, Fallico V, Wilkinson M, Sheehan J. Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese. Food Microbiol 2018; 69:219-231. [DOI: 10.1016/j.fm.2017.08.015] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 08/08/2017] [Accepted: 08/22/2017] [Indexed: 11/26/2022]
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22
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McCarthy CM, Wilkinson MG, Guinee TP. Effect of calcium reduction on the properties of half-fat Cheddar-style cheeses with full-salt or half-salt. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.04.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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23
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Hickey CD, Diehl BWK, Nuzzo M, Millqvist-Feurby A, Wilkinson MG, Sheehan JJ. Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese. Food Res Int 2017; 102:748-758. [PMID: 29196008 DOI: 10.1016/j.foodres.2017.09.067] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 08/31/2017] [Accepted: 09/24/2017] [Indexed: 11/27/2022]
Abstract
The effect of buttermilk powder addition post-curd formation or buttermilk addition to cheese milk on total and individual phospholipid content, chemical composition, enzyme activity, microbial populations and microstructure within Cheddar-style cheese was investigated. Buttermilk or buttermilk powder addition resulted in significant increases in total phospholipid content and their distribution throughout the cheese matrix. Addition of 10% buttermilk powder resulted in higher phospholipid content, moisture, pH and salt in moisture levels, and lower fat, fat in dry matter, L. helveticus and non-starter bacteria levels in cheeses. Buttermilk powder inclusion resulted in lower pH4.6/Soluble Nitrogen (SN) levels and significantly lower free amino acid levels in 10% buttermilk powder cheeses. Buttermilk addition provided a more porous cheese microstructure with greater fat globule coalescence and increased free fat pools, while also increasing moisture and decreasing protein, fat and pH levels. Addition of buttermilk in liquid or powdered form offers potential for new cheeses with associated health benefits.
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Affiliation(s)
- C D Hickey
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; University of Limerick, Castletroy, Limerick, Ireland.
| | - B W K Diehl
- Spectral service AG, Emil-Hoffmann-Straße 33, 50996 Köln, Germany.
| | - M Nuzzo
- RISE-Research Institutes of Sweden, Stockholm, Sweden
| | | | - M G Wilkinson
- University of Limerick, Castletroy, Limerick, Ireland.
| | - J J Sheehan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
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24
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Aydinol P, Ozcan T. Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacer. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12456] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pinar Aydinol
- Department of Food Technology; Mustafakemalpasa Vocational School; Uludag University; Mustafakemalpasa Bursa 16500 Turkey
| | - Tulay Ozcan
- Department of Food Engineering; Uludag University; Gorukle Bursa 16059 Turkey
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25
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O'Callaghan TF, Mannion DT, Hennessy D, McAuliffe S, O'Sullivan MG, Leeuwendaal N, Beresford TP, Dillon P, Kilcawley KN, Sheehan JJ, Ross RP, Stanton C. Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese. J Dairy Sci 2017. [PMID: 28624283 DOI: 10.3168/jds.2016-12508] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The purpose of this study was to investigate the effects of pasture-based versus indoor total mixed ration (TMR) feeding systems on the chemical composition, quality characteristics, and sensory properties of full-fat Cheddar cheeses. Fifty-four multiparous and primiparous Friesian cows were divided into 3 groups (n = 18) for an entire lactation. Group 1 was housed indoors and fed a TMR diet of grass silage, maize silage, and concentrates; group 2 was maintained outdoors on perennial ryegrass only pasture (GRS); and group 3 was maintained outdoors on perennial ryegrass/white clover pasture (CLV). Full-fat Cheddar cheeses were manufactured in triplicate at pilot scale from each feeding system in September 2015 and were examined over a 270-d ripening period at 8°C. Pasture-derived feeding systems were shown to produce Cheddar cheeses yellower in color than that of TMR, which was positively correlated with increased cheese β-carotene content. Feeding system had a significant effect on the fatty acid composition of the cheeses. The nutritional composition of Cheddar cheese was improved through pasture-based feeding systems, with significantly lower thrombogenicity index scores and a greater than 2-fold increase in the concentration of vaccenic acid and the bioactive conjugated linoleic acid C18:2 cis-9,trans-11, whereas TMR-derived cheeses had significantly higher palmitic acid content. Fatty acid profiling of cheeses coupled with multivariate analysis showed clear separation of Cheddar cheeses derived from pasture-based diets (GRS or CLV) from that of a TMR system. Such alterations in the fatty acid profile resulted in pasture-derived cheeses having reduced hardness scores at room temperature. Feeding system and ripening time had a significant effect on the volatile profile of the Cheddar cheeses. Pasture-derived Cheddar cheeses had significantly higher concentrations of the hydrocarbon toluene, whereas TMR-derived cheese had significantly higher concentration of 2,3-butanediol. Ripening period resulted in significant alterations to cheese volatile profiles, with increases in acid-, alcohol-, aldehyde-, ester-, and terpene-based volatile compounds. This study has demonstrated the benefits of pasture-derived feeding systems for production of Cheddar cheeses with enhanced nutritional and rheological quality compared with a TMR feeding system.
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Affiliation(s)
- Tom F O'Callaghan
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60; Department of Microbiology, University College Cork, Cork, Ireland T12 YN60
| | - David T Mannion
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Deirdre Hennessy
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Stephen McAuliffe
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; School of Biological Sciences, Queen's University, Belfast, BT7 1NN, United Kingdom
| | - Maurice G O'Sullivan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60
| | - Natasha Leeuwendaal
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; Department of Microbiology, University College Cork, Cork, Ireland T12 YN60
| | - Tom P Beresford
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | - Pat Dillon
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Cork, Ireland P61 C996
| | | | | | - R Paul Ross
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60; College of Science Engineering and Food Science, University College Cork, Cork, Ireland T12 YN60
| | - Catherine Stanton
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland P61 C996; APC Microbiome Institute, University College Cork, Cork, Ireland T12 YN60.
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26
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Hickey C, Auty M, Wilkinson M, Sheehan J. Influence of process temperature and salting methods on starter and NSLAB growth and enzymatic activity during the ripening of cheeses produced with Streptococcus thermophilus and Lactobacillus helveticus. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.015] [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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27
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McCarthy CM, Wilkinson MG, Kelly PM, Guinee TP. A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12385] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - Phillip M Kelly
- Teagasc Food Research Centre; Moorepark; Fermoy County Cork Ireland
| | - Timothy P Guinee
- Teagasc Food Research Centre; Moorepark; Fermoy County Cork Ireland
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28
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Centi V, Matteucci F, Lepidi A, Gallo MD, Ercole C. Microbiological and biochemical aspects of inland Pecorino Abruzzese cheese. Heliyon 2017; 3:e00258. [PMID: 28280791 PMCID: PMC5333574 DOI: 10.1016/j.heliyon.2017.e00258] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 01/23/2017] [Accepted: 02/21/2017] [Indexed: 11/26/2022] Open
Abstract
Little is known on physicochemical and biochemical characteristics of “Pecorino” Abruzzese cheese in L’Aquila province, an artisanal cheese produced from ewe raw full-cream milk. Three batches of inland “Pecorino” Abruzzese cheese were examined for microbiological, compositional, biochemical and sensory characteristics at the aim of isolating and storing in a bacterial collection, indigenous strain to preserve the microbial biodiversity present in this cheese, to a possible definition of a PDO. Cheese samples from three dairies, at different stages of production were collected and 148 colonies were characterized. Physicochemical assays, species-specific PCR and 16S rRNA gene sequencing revealed that the majority of the lactic acid bacteria (LAB) isolates were Enterococcus faecium and En. faecalis. They were highly prevalent, accounting for 48% of the isolates. The lactic microflora consisted of lactobacilli and lactococci from the species Lactobacillus plantarum (12.2%), Lactobacillus brevis (10.1%), Lactococcus lactis subsp. cremoris (11.5%), respectively. Urea-PAGE electrophoresis showed extensive degradation of αS1-casein (CN) and moderate hydrolysis of β-CN. Formation of γ-CNs from β-CN were highlighted. RP-HPLC profiles of the ethanol-soluble and ethanol-insoluble fractions of the pH 4.6-soluble nitrogen showed only minor differences between the three farms: lower proteolysis in the soluble fraction than the insoluble. Leucine, glutamic acid, lysine, valine were the free amino acids present at the highest levels in all the cheeses. Flavour and texture profile were characterized through a sensory analysis.
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Affiliation(s)
- Valeria Centi
- Department of Life, Health and Environmental Sciences, University of L'Aquila, Coppito, L'Aquila 67010, Italy
| | - Federica Matteucci
- Department of Life, Health and Environmental Sciences, University of L'Aquila, Coppito, L'Aquila 67010, Italy
| | - Aldo Lepidi
- Department of Life, Health and Environmental Sciences, University of L'Aquila, Coppito, L'Aquila 67010, Italy
| | - Maddalena Del Gallo
- Department of Life, Health and Environmental Sciences, University of L'Aquila, Coppito, L'Aquila 67010, Italy
| | - Claudia Ercole
- Department of Life, Health and Environmental Sciences, University of L'Aquila, Coppito, L'Aquila 67010, Italy
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Abstract
A DNA sequencing-based strategy was applied to study the microbiology of Continental-type cheeses with a pink discoloration defect. The basis for this phenomenon has remained elusive, despite decades of research. The bacterial composition of cheese containing the defect was compared to that of control cheese using 16S rRNA gene and shotgun metagenomic sequencing as well as quantitative PCR (qPCR). Throughout, it was apparent that Thermus, a carotenoid-producing genus, was present at higher levels in defect-associated cheeses than in control cheeses. Prompted by this finding and data confirming the pink discoloration to be associated with the presence of a carotenoid, a culture-based approach was employed, and Thermus thermophilus was successfully cultured from defect-containing cheeses. The link between Thermus and the pinking phenomenon was then established through the cheese defect equivalent of Koch's postulates when the defect was recreated by the reintroduction of a T. thermophilus isolate to a test cheese during the manufacturing process. IMPORTANCE Pink discoloration in cheese is a defect affecting many cheeses throughout the world, leading to significant financial loss for the dairy industry. Despite decades of research, the cause of this defect has remained elusive. The advent of high-throughput, next-generation sequencing has revolutionized the field of food microbiology and, with respect to this study, provided a means of testing a possible microbial basis for this defect. In this study, a combined 16S rRNA, whole-genome sequencing, and quantitative PCR approach was taken. This resulted in the identification of Thermus, a carotenoid-producing thermophile, in defect-associated cheeses and the recreation of the problem in cheeses to which Thermus was added. This finding has the potential to lead to new strategies to eliminate this defect, and our method represents an approach that can be employed to investigate the role of microbes in other food defects of unknown origin.
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30
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Yanachkina P, McCarthy C, Guinee T, Wilkinson M. Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening. Int J Food Microbiol 2016; 224:7-15. [DOI: 10.1016/j.ijfoodmicro.2016.02.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2015] [Revised: 01/15/2016] [Accepted: 02/07/2016] [Indexed: 10/22/2022]
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31
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O’Sullivan DJ, McSweeney PL, Cotter PD, Giblin L, Sheehan JJ. Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese. J Dairy Sci 2016; 99:2625-2640. [DOI: 10.3168/jds.2015-10503] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Accepted: 12/05/2015] [Indexed: 11/19/2022]
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32
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Ryan P, Burdíková Z, Beresford T, Auty M, Fitzgerald G, Ross R, Sheehan J, Stanton C. Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426. J Dairy Sci 2015; 98:8531-44. [DOI: 10.3168/jds.2015-9996] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Accepted: 07/28/2015] [Indexed: 11/19/2022]
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33
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Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0265-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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34
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McCarthy CM, Wilkinson MG, Kelly PM, Guinee TP. Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0245-2] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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35
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Gul O, Mortas M, Atalar I, Dervisoglu M, Kahyaoglu T. Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture. J Dairy Sci 2015; 98:1517-25. [DOI: 10.3168/jds.2014-8755] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2014] [Accepted: 11/25/2014] [Indexed: 11/19/2022]
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36
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Kokawa M, Ikegami S, Chiba A, Koishihara H, Trivittayasil V, Tsuta M, Fujita K, Sugiyama J. Measuring Cheese Maturation with the Fluorescence Fingerprint. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.549] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mito Kokawa
- Research Fellow of Japan Society for the Promotion of Science
- Analytical Science Division, National Food Research Institute, National Agriculture and Food Research Organization
| | - Shoma Ikegami
- Food Research & Development Institute, Morinaga Milk Industry Co., Ltd
| | - Akira Chiba
- Food Research & Development Institute, Morinaga Milk Industry Co., Ltd
| | | | - Vipavee Trivittayasil
- Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization
| | - Mizuki Tsuta
- Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization
| | - Kaori Fujita
- Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization
| | - Junichi Sugiyama
- Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization
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37
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Zhang L, Li X, Ren H, Liu L, Ma L, Li M, Bi W. Impact of Using Exopolysaccharides (EPS)-Producing Strain on Qualities of Half-Fat Cheddar Cheese. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2014.921198] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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38
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Hou J, McSweeney PL, Beresford TP, Guinee TP. Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese. J Dairy Sci 2014; 97:5983-99. [DOI: 10.3168/jds.2014-8051] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2014] [Accepted: 07/07/2014] [Indexed: 11/19/2022]
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39
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Ganesan B, Weimer B, Pinzon J, Dao Kong N, Rompato G, Brothersen C, McMahon D. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria. J Appl Microbiol 2014; 116:1642-56. [DOI: 10.1111/jam.12482] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2013] [Revised: 01/06/2014] [Accepted: 02/12/2014] [Indexed: 11/25/2022]
Affiliation(s)
- B. Ganesan
- Dairy Technology and Innovation Laboratory; Western Dairy Center; Utah State University; Logan UT USA
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT USA
| | - B.C. Weimer
- Department of Population Health and Reproduction; University of California; Davis CA USA
| | - J. Pinzon
- Department of Population Health and Reproduction; University of California; Davis CA USA
| | - N. Dao Kong
- Department of Population Health and Reproduction; University of California; Davis CA USA
| | - G. Rompato
- Center for Integrated BioSystems; Utah State University; Logan UT USA
| | - C. Brothersen
- Dairy Technology and Innovation Laboratory; Western Dairy Center; Utah State University; Logan UT USA
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT USA
| | - D.J. McMahon
- Dairy Technology and Innovation Laboratory; Western Dairy Center; Utah State University; Logan UT USA
- Department of Nutrition, Dietetics, and Food Sciences; Utah State University; Logan UT USA
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40
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Deegan KC, Holopainen U, McSweeney PL, Alatossava T, Tuorila H. Characterisation of the sensory properties and market positioning of novel reduced-fat cheese. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.10.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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41
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Amelia I, Drake M, Nelson B, Barbano DM. A new method for the production of low-fat Cheddar cheese. J Dairy Sci 2013; 96:4870-84. [DOI: 10.3168/jds.2012-6542] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2012] [Accepted: 04/01/2013] [Indexed: 11/19/2022]
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42
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Broadbent JR, Brighton C, McMahon DJ, Farkye NY, Johnson ME, Steele JL. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter. J Dairy Sci 2013; 96:4212-22. [PMID: 23684037 DOI: 10.3168/jds.2012-6443] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2012] [Accepted: 04/08/2013] [Indexed: 11/19/2022]
Abstract
Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in the cheese matrix. Lipid removal fundamentally alters cheese composition, which can modify the cheese microenvironment in ways that may affect growth and enzymatic activity of starter or nonstarter lactic acid bacteria (NSLAB). Additionally, manufacture of low-fat cheeses often involves changes to processing protocols that may substantially alter cheese redox potential, salt-in-moisture content, acid content, water activity, or pH. However, the consequences of these changes on microbial ecology and metabolism remain obscure. The objective of this study was to investigate the influence of fat content on population dynamics of starter bacteria and NSLAB over 9 mo of aging. Duplicate vats of full fat, 50% reduced-fat, and low-fat (containing <6% fat) Cheddar cheeses were manufactured at 3 different locations with a single-strain Lactococcus lactis starter culture using standardized procedures. Cheeses were ripened at 8°C and sampled periodically for microbiological attributes. Microbiological counts indicated that initial populations of nonstarter bacteria were much lower in full-fat compared with low-fat cheeses made at all 3 sites, and starter viability also declined at a more rapid rate during ripening in full-fat compared with 50% reduced-fat and low-fat cheeses. Denaturing gradient gel electrophoresis of cheese bacteria showed that the NSLAB fraction of all cheeses was dominated by Lactobacillus curvatus, but a few other species of bacteria were sporadically detected. Thus, changes in fat level were correlated with populations of different bacteria, but did not appear to alter the predominant types of bacteria in the cheese.
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Affiliation(s)
- J R Broadbent
- Department of Nutrition, Dietetics, and Food Sciences, and Western Dairy Center, Utah State University, Logan 84322-8700, USA.
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43
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Mikulec N, Habuš I, Antunac N, Vitale L, Havranek J. Free amino acid profile during ripening of ewe's milk cheese from the Croatian island Krk. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12032] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Nataša Mikulec
- Dairy Science Department; Faculty of Agriculture; University of Zagreb; Svetošimunska 25; 10000; Zagreb; Croatia
| | - Ivan Habuš
- Ruđer Bošković Institute; Bijenička c. 54; P.O. Box 180; 10002; Zagreb; Croatia
| | - Neven Antunac
- Dairy Science Department; Faculty of Agriculture; University of Zagreb; Svetošimunska 25; 10000; Zagreb; Croatia
| | - Ljubinka Vitale
- Ruđer Bošković Institute; Bijenička c. 54; P.O. Box 180; 10002; Zagreb; Croatia
| | - Jasmina Havranek
- Dairy Science Department; Faculty of Agriculture; University of Zagreb; Svetošimunska 25; 10000; Zagreb; Croatia
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44
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Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0088-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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45
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Growth and survival of cheese ripening bacteria on milk fat globule membrane isolated from bovine milk and its monosaccharides. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.12.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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46
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Hou J, Hannon JA, McSweeney PL, Beresford TP, Guinee TP. Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.12.015] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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Monitoring amino acids, organic acids, and ripening changes in Cheddar cheese using Fourier-transform infrared spectroscopy. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.12.012] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Ritvanen T, Lilleberg L, Tupasela T, Suhonen U, Eerola S, Putkonen T, Peltonen K. The characterization of the most-liked reduced-fat Havarti-type cheeses. J Dairy Sci 2011; 93:5039-47. [PMID: 20965318 DOI: 10.3168/jds.2010-3304] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2010] [Accepted: 08/02/2010] [Indexed: 11/19/2022]
Abstract
In Finland, official recommendations state that reduced-fat cheese should be used in the everyday diet. Finnish consumers are increasingly willing to consume food with a reduced fat content, and sales of reduced-fat cheeses have been increasing. The consumers who participated in this study (n=153; 17 to 78 yr old) ate reduced-fat cheeses on a weekly basis. They were recruited from supermarket customers living in a metropolitan area in Finland. The object of this study was to determine which kind of reduced-fat Havarti-type cheeses were most liked. The study consisted of a consumer test, sensory descriptive analysis, and chemical analysis of commercial reduced-fat Havarti-type cheeses (n=10). The results of the sensory quantitative descriptive analysis were compared with consumer hedonic ratings by external preference mapping. In addition, information on composition (fat, salt, and free amino acids) was gathered and compared with the hedonic ratings. The preferred sensory properties were a pale appearance, sticky texture, and rich flavor. However, the consumers could be grouped according to their preferences on appearance and consistency. The main attributes contributing to the grouping of consumers were stickiness, hardness, and yellow color. The least preferred cheeses among all Finnish consumers were those with the lowest flavor intensities. The consumers preferred the cheeses with the highest salt content.
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Affiliation(s)
- T Ritvanen
- Finnish Food Safety Authority Evira, Department of Chemistry and Toxicology, Helsinki, Finland.
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49
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Rogers NR, McMahon DJ, Daubert CR, Berry TK, Foegeding EA. Rheological properties and microstructure of Cheddar cheese made with different fat contents. J Dairy Sci 2010; 93:4565-76. [PMID: 20854990 DOI: 10.3168/jds.2010-3494] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2010] [Accepted: 06/24/2010] [Indexed: 11/19/2022]
Abstract
Reduced- and low-fat cheeses are desired based on composition but often fall short on overall quality. One of the major problems with fat reduction in cheese is the development of a firm texture that does not break down during mastication, unlike that observed in full-fat cheeses. The objective of this investigation was to determine how the amount of fat affects the structure of Cheddar cheese from initial formation (2 wk) through 24 wk of aging. Cheeses were made with target fat contents of 3 to 33% (wt/wt) and moisture to protein ratios of 1.5:1. This allowed for comparisons based on relative amounts of fat and protein gel phases. Cheese microstructure was determined by confocal scanning laser microscopy combined with quantitative image analysis. Rheological analysis was used to determine changes in mechanical properties. Increasing fat content caused an increase in size of fat globules and a higher percentage of nonspherical globules. However, no changes in fat globules were observed with aging. Cheese rigidity (storage modulus) increased with fat content at 10°C, but differences attributable to fat were not apparent at 25°C. This was attributable to the storage modulus of fat approaching that of the protein gel; therefore, the amount of fat or gel phase did not have an effect on the cheese storage modulus. The rigidity of cheese decreased with storage and, because changes in the fat phase were not detected, it appeared to be attributable to changes in the gel network. It appeared that the diminished textural quality in low-fat Cheddar cheese is attributed to changes in the breakdown pattern during chewing, as altered by fat disrupting the cheese network.
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Affiliation(s)
- N R Rogers
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh 27695, USA
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50
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Pachlová V, Buňka F, Buňková L, Weiserová E, Budinský P, Žaludek M, Kráčmar S. The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02460.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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