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Lutin J, Dufrene F, Guyot P, Palme R, Achilleos C, Bouton Y, Buchin S. Microbial composition and viability of natural whey starters used in PDO Comté cheese-making. Food Microbiol 2024; 121:104521. [PMID: 38637083 DOI: 10.1016/j.fm.2024.104521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 03/14/2024] [Accepted: 03/16/2024] [Indexed: 04/20/2024]
Abstract
Natural whey starters (NWS) are cultures with undefined multiple-strains species commonly used to speed up the fermentation process of cheeses. The aim of this study was to explore the diversity and the viability of Comté cheese NWS microbiota. Culture-dependent methods, i.e. plate counting and genotypic characterization, and culture-independent methods, i.e. qPCR, viability-qPCR, fluorescence microscopy and DNA metabarcoding, were combined to analyze thirty-six NWS collected in six Comté cheese factories at two seasons. Our results highlighted that NWS were dominated by Streptococcus thermophilus (ST) and thermophilic lactobacilli. These species showed a diversity of strains based on Rep-PCR. The dominance of Lactobacillus helveticus (LH) over Lactobacillus delbrueckii (LD) varied depending on the factory and the season. This highlighted two types of NWS: the type-ST/LD (LD > LH) and the type-ST/LH (LD < LH). The microbial composition varied depending on cheese factory. One factory was distinguished by its level of culturable microbial groups (ST, enterococci and yeast) and its fungi diversity. The approaches used to estimate the viability showed that most NWS cells were viable. Further investigations are needed to understand the microbial diversity of these NWS.
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Affiliation(s)
- Jade Lutin
- Comité Interprofessionnel de Gestion du Comté - Unité R&D, Bât. INRAE, F-39800, Poligny, France
| | - Franck Dufrene
- INRAE, Institut Agro, Université de Bourgogne, UMR PAM, F-39800, Poligny, France
| | - Philippe Guyot
- Comité Interprofessionnel de Gestion du Comté - Unité R&D, Bât. INRAE, F-39800, Poligny, France
| | - Romain Palme
- INRAE, Institut Agro, Université de Bourgogne, UMR PAM, F-39800, Poligny, France
| | - Christine Achilleos
- INRAE, Institut Agro, Université de Bourgogne, UMR PAM, F-39800, Poligny, France
| | - Yvette Bouton
- Comité Interprofessionnel de Gestion du Comté - Unité R&D, Bât. INRAE, F-39800, Poligny, France.
| | - Solange Buchin
- INRAE, Institut Agro, Université de Bourgogne, UMR PAM, F-39800, Poligny, France
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Frétin M, Gérard A, Ferlay A, Martin B, Buchin S, Theil S, Rifa E, Loux V, Rué O, Chassard C, Delbès C. Integration of Multiomic Data to Characterize the Influence of Milk Fat Composition on Cantal-Type Cheese Microbiota. Microorganisms 2022; 10:microorganisms10020334. [PMID: 35208788 PMCID: PMC8879305 DOI: 10.3390/microorganisms10020334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/28/2022] [Accepted: 01/30/2022] [Indexed: 02/05/2023] Open
Abstract
A previous study identified differences in rind aspects between Cantal-type cheeses manufactured from the same skimmed milk, supplemented with cream derived either from pasture-raised cows (P) or from cows fed with maize silage (M). Using an integrated analysis of multiomic data, the present study aimed at investigating potential correlations between cream origin and metagenomic, lipidomic and volatolomic profiles of these Cantal cheeses. Fungal and bacterial communities of cheese cores and rinds were characterized using DNA metabarcoding at different ripening times. Lipidome and volatolome were obtained from the previous study at the end of ripening. Rind microbial communities, especially fungal communities, were influenced by cream origin. Among bacteria, Brachybacterium were more abundant in P-derived cheeses than in M-derived cheeses after 90 and 150 days of ripening. Sporendonema casei, a yeast added as a ripening starter during Cantal manufacture, which contributes to rind typical aspect, had a lower relative abundance in P-derived cheeses after 150 days of ripening. Relative abundance of this fungus was highly negatively correlated with concentrations of C18 polyunsaturated fatty acids and to concentrations of particular volatile organic compounds, including 1-pentanol and 3-methyl-2-pentanol. Overall, these results evidenced original interactions between milk fat composition and the development of fungal communities in cheeses.
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Affiliation(s)
- Marie Frétin
- UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France; (M.F.); (A.G.); (S.T.); (C.C.)
| | - Amaury Gérard
- UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France; (M.F.); (A.G.); (S.T.); (C.C.)
- Laboratory of Quality and Safety of Agrofood Products, Gembloux Agro-Bio Tech, University of Liège, 2 Passage des Déportés, 5030 Gembloux, Belgium
| | - Anne Ferlay
- UMR 1213 Herbivores, Université Clermont Auvergne, INRAE, VetAgro Sup, 63122 Saint-Genès-Champanelle, France; (A.F.); (B.M.)
| | - Bruno Martin
- UMR 1213 Herbivores, Université Clermont Auvergne, INRAE, VetAgro Sup, 63122 Saint-Genès-Champanelle, France; (A.F.); (B.M.)
| | | | - Sébastien Theil
- UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France; (M.F.); (A.G.); (S.T.); (C.C.)
| | - Etienne Rifa
- Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, F-31077 Toulouse, France;
- Plateforme Genome et Transcriptome (GeT), Genopole Toulouse, F-31077 Toulouse, France
| | - Valentin Loux
- MIGALE Bioinformatics Facility, Université Paris-Saclay, INRAE, BioinfOmics, F-78350 Jouy-en-Josas, France; (O.R.); (V.L.)
- MaIAGE, Université Paris-Saclay, INRAE, F-78350 Jouy-en-Josas, France
| | - Olivier Rué
- MIGALE Bioinformatics Facility, Université Paris-Saclay, INRAE, BioinfOmics, F-78350 Jouy-en-Josas, France; (O.R.); (V.L.)
- MaIAGE, Université Paris-Saclay, INRAE, F-78350 Jouy-en-Josas, France
| | - Christophe Chassard
- UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France; (M.F.); (A.G.); (S.T.); (C.C.)
| | - Céline Delbès
- UMR 0545 Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup, 20 Côte de Reyne, F-15000 Aurillac, France; (M.F.); (A.G.); (S.T.); (C.C.)
- Correspondence:
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Guichard E, Thomas-Danguin T, Buchin S, Perret B, Guillemin H, Pénicaud C, Salles C. Compilation of data on model cheeses composition, rheological and sensory properties, from six research projects exported from the BaGaTel database. Data Brief 2021; 36:106971. [PMID: 33937447 PMCID: PMC8076716 DOI: 10.1016/j.dib.2021.106971] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 02/08/2023] Open
Abstract
This paper presents data on model cheeses extracted from the BaGaTel database. The data are issued from 6 different research projects in which data on composition, rheological and sensory properties were collected. The manufacturing of the 68 different samples is described. For each model cheese, data are available on final composition (lipid, protein, water, sodium), rheological properties (uniaxial compression), sensory profile analysis (texture, taste, aroma) and for some cheeses chewing activity and in vivo sodium release were also measured. The material and methods used are detailed. Scatter plots of representation of the values for each variable and each project are plotted. Pearson correlations between variables are given for specific subsets of data. The dataset is hosted in an open access data repository. This dataset will allow a comparison of sensory properties of cheeses varying in lipid, protein water and salt content and can be used for the reformulation of cheeses made with a low salt and fat content to follow food-related health recommendations, whilst fulfilling good sensory qualities.
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Affiliation(s)
- Elisabeth Guichard
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | | | - Bruno Perret
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France
- PLASTIC Platform, INRAE, 78850 Thiverval-Grignon, France
| | - Hervé Guillemin
- PLASTIC Platform, INRAE, 78850 Thiverval-Grignon, France
- URTAL, INRAE, 39800 Poligny, France
| | - Caroline Pénicaud
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France
| | - Christian Salles
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
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Frétin M, Martin B, Buchin S, Desserre B, Lavigne R, Tixier E, Cirié C, Bord C, Montel MC, Delbès C, Ferlay A. Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor. J Dairy Sci 2019; 102:1131-1143. [DOI: 10.3168/jds.2018-15534] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 10/29/2018] [Indexed: 11/19/2022]
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De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes. Food Res Int 2018; 116:1344-1356. [PMID: 30716924 DOI: 10.1016/j.foodres.2018.10.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 10/05/2018] [Accepted: 10/07/2018] [Indexed: 11/16/2022]
Abstract
The use of selected autochthonous mesophilic lactic acid bacteria as starter cultures was investigated according to the traditional protocol for making Pecorino Crotonose (PC). Leuconostoc mesenteroides subsp. mesenteroides 2A, Lactobacillus casei 23C and Lactobacillus plantarum 18C (Autochthonous Starter, AS1) and Leuc. mesenteroides subsp. mesenteroides 2A, and L. casei 25D and 16A (AS2) were isolated and identified from aged ewes' milk PC cheeses, selected based on several enzymatic activities, and used as starter cultures. As shown by the in vitro kinetic of acidification, selected starter cultures had suitable capabilities to acidify. The manufacture of PC cheeses was carried out at an industrial plant scale. A control cheese (CC) was also made, using commercial starters consisting of mesophilic and thermophilic species. Ripening lasted 105 days at 10 °C. A poly-phasic approach was used to compare cheeses during manufacture and ripening, mainly based on pyrosequencing of the 16S rRNA targeting DNA, proteolysis and volatile component analyses. Compared to CC, both autochthonous starter cultures slightly affected the gross chemical composition of PC cheese. The cell density of thermophilic starters of CC progressively decreased throughout ripening. Plate count and RAPD-PCR showed that the cell number of autochthonous lactobacilli cultures of PC cheeses, made with AS1 and AS2, was almost constant throughout ripening and abundantly higher than that observed in CC. As shown by culture-independent analysis, the OTUs found during ripening varied depending on the manufacture with or without autochthonous starter cultures. The major chemical differences among cheeses were the concentration of free amino acids and the synthesis of some key volatile components (e.g., 2-methyl-1-propanol, 2-methyl-1-butanol, isobutyric, isovaleric, and isocaproic acids). Compared to CC, the use of AS1 positively affected the overall cheese quality.
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Affiliation(s)
- Ilaria De Pasquale
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari 70126, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Libera Università di Bolzano, Bolzano, Italy.
| | - Solange Buchin
- Technologie et Analyses Laitières, INRA, Poligny UR 342, France
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari 70126, Italy
| | - Marco Gobbetti
- Faculty of Science and Technology, Libera Università di Bolzano, Bolzano, Italy
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De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M. Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses. PLoS One 2016; 11:e0153213. [PMID: 27073835 PMCID: PMC4830609 DOI: 10.1371/journal.pone.0153213] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Accepted: 03/25/2016] [Indexed: 11/19/2022] Open
Abstract
Italian PDO (Protected Designation of Origin) Fiore Sardo (FS), Pecorino Siciliano (PS) and Pecorino Toscano (PT) ewes' milk cheeses were chosen as hard cheese model systems to investigate the spatial distribution of the metabolically active microbiota and the related effects on proteolysis and synthesis of volatile components (VOC). Cheese slices were divided in nine sub-blocks, each one separately subjected to analysis and compared to whole cheese slice (control). Gradients for moisture, and concentrations of salt, fat and protein distinguished sub-blocks, while the cell density of the main microbial groups did not differ. Secondary proteolysis differed between sub-blocks of each cheese, especially when the number and area of hydrophilic and hydrophobic peptide peaks were assessed. The concentration of free amino acids (FAA) agreed with these data. As determined through Purge and Trap (PT) coupled with Gas Chromatography-Mass Spectrometry (PT-GC/MS), and regardless of the cheese variety, the profile with the lowest level of VOC was restricted to the region identified by the letter E defined as core. As shown through pyrosequencing of the 16S rRNA targeting RNA, the spatial distribution of the metabolically active microbiota agreed with the VOC distribution. Differences were highlighted between core and the rest of the cheese. Top and bottom under rind sub-blocks of all three cheeses harbored the widest biodiversity. The cheese sub-block analysis revealed the presence of a microbiota statistically correlated with secondary proteolysis events and/or synthesis of VOC.
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Affiliation(s)
- Ilaria De Pasquale
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Raffaella Di Cagno
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
- * E-mail:
| | - Solange Buchin
- INRA, UR 342, Technologie et Analyses Laitières, Poligny, France
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Marco Gobbetti
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
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De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M. Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. Appl Environ Microbiol 2014; 80:6243-55. [PMID: 25085486 PMCID: PMC4178672 DOI: 10.1128/aem.02097-14] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2014] [Accepted: 07/28/2014] [Indexed: 11/20/2022] Open
Abstract
Pyrosequencing of the 16S rRNA targeting RNA, community-level physiological profiles made with Biolog EcoPlates, proteolysis, and volatile component (VOC) analyses were mainly used to characterize the manufacture and ripening of the pasta filata cheese Caciocavallo Pugliese. Plate counts revealed that cheese manufacture affected the microbial ecology. The results agreed with those from culture-independent approaches. As shown by urea-PAGE, reverse-phase high pressure liquid chromatography (RP-HPLC), and free-amino-acid (FAA) analyses, the extent of secondary proteolysis mainly increased after 30 to 45 days of ripening. VOCs and volatile free fatty acids (VFFA) were identified by a purge-and-trap method (PT) and solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS), respectively. Except for aldehydes, the levels of most of VOCs and VFFA mainly increased from 30 to 45 days onwards. As shown through pyrosequencing analysis, raw cows' milk was contaminated by Firmicutes (53%), Proteobacteria (39%), Bacteroidetes (7.8%), Actinobacteria (0.06%), and Fusobacteria (0.03%), with heterogeneity at the genus level. The primary starter Streptococcus thermophilus dominated the curd population. Other genera occurred at low incidence or sporadically. The microbial dynamics reflected on the overall physiological diversity. At 30 days, a microbial succession was clearly highlighted. The relative abundance of Streptococcus sp. and especially St. thermophilus decreased, while that of Lactobacillus casei, Lactobacillus sp., and especially Lactobacillus paracasei increased consistently. Despite the lower relative abundance compared to St. thermophilus, mesophilic lactobacilli were the only organisms positively correlated with the concentration of FAAs, area of hydrophilic peptide peaks, and several VOCs (e.g., alcohols, ketones, esters and all furans). This study showed that a core microbiota was naturally selected during middle ripening, which seemed to be the main factor responsible for cheese ripening.
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Affiliation(s)
- Ilaria De Pasquale
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Raffaella Di Cagno
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Solange Buchin
- INRA, UR 342, Technologie et Analyses Laitières, Poligny, France
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Marco Gobbetti
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
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Montel MC, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F. Traditional cheeses: rich and diverse microbiota with associated benefits. Int J Food Microbiol 2014; 177:136-54. [PMID: 24642348 DOI: 10.1016/j.ijfoodmicro.2014.02.019] [Citation(s) in RCA: 347] [Impact Index Per Article: 34.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Revised: 02/17/2014] [Accepted: 02/22/2014] [Indexed: 11/26/2022]
Abstract
The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out objectively, whence the recurrent confused debate over their pros and cons. This review starts by emphasizing the particularities of the microbiota in traditional cheeses. It then describes the sensory, hygiene, and possible health benefits associated with traditional cheeses. The microbial diversity underlying the benefits of raw milk cheese depends on both the milk microbiota and on traditional practices, including inoculation practices. Traditional know-how from farming to cheese processing helps to maintain both the richness of the microbiota in individual cheeses and the diversity between cheeses throughout processing. All in all more than 400 species of lactic acid bacteria, Gram and catalase-positive bacteria, Gram-negative bacteria, yeasts and moulds have been detected in raw milk. This biodiversity decreases in cheese cores, where a small number of lactic acid bacteria species are numerically dominant, but persists on the cheese surfaces, which harbour numerous species of bacteria, yeasts and moulds. Diversity between cheeses is due particularly to wide variations in the dynamics of the same species in different cheeses. Flavour is more intense and rich in raw milk cheeses than in processed ones. This is mainly because an abundant native microbiota can express in raw milk cheeses, which is not the case in cheeses made from pasteurized or microfiltered milk. Compared to commercial strains, indigenous lactic acid bacteria isolated from milk/cheese, and surface bacteria and yeasts isolated from traditional brines, were associated with more complex volatile profiles and higher scores for some sensorial attributes. The ability of traditional cheeses to combat pathogens is related more to native antipathogenic strains or microbial consortia than to natural non-microbial inhibitor(s) from milk. Quite different native microbiota can protect against Listeria monocytogenes in cheeses (in both core and surface) and on the wooden surfaces of traditional equipment. The inhibition seems to be associated with their qualitative and quantitative composition rather than with their degree of diversity. The inhibitory mechanisms are not well elucidated. Both cross-sectional and cohort studies have evidenced a strong association of raw-milk consumption with protection against allergic/atopic diseases; further studies are needed to determine whether such association extends to traditional raw-milk cheese consumption. In the future, the use of meta-omics methods should help to decipher how traditional cheese ecosystems form and function, opening the way to new methods of risk-benefit management from farm to ripened cheese.
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Affiliation(s)
| | - Solange Buchin
- INRA, UR342 Technologie et Analyses Laitières, F-39801 Poligny, France
| | - Adrien Mallet
- Normandie Univ, France; UNICAEN, ABTE, F-14032 Caen, France
| | - Céline Delbes-Paus
- INRA, Unité Recherches Fromagères, 20 Côte de Reyne, F-15000 Aurillac, France
| | - Dominique A Vuitton
- UNICAEN, ABTE, F-14032 Caen, France; EA3181/Université de Franche-Comté, 25030, Besançon, France
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Di Cagno R, De Pasquale I, De Angelis M, Buchin S, Rizzello CG, Gobbetti M. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese. J Dairy Sci 2013; 97:72-84. [PMID: 24183686 DOI: 10.3168/jds.2013-7078] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2013] [Accepted: 09/10/2013] [Indexed: 11/19/2022]
Abstract
Low-fat Caciotta-type cheeses were manufactured with partially skim milk (fat content of ~0.3%) alone (LFC); with the supplementation of 0.5% (wt/vol) microparticulated whey protein concentrate (MWPC) (LFC-MWPC); with MWPC and exopolysaccharides (EPS)-producing Streptococcus thermophilus ST446 (LFC-MWPC-EPS); and with MWPC, EPS-producing strain ST446, and Lactobacillus plantarum LP and Lactobacillus rhamnosus LRA as adjunct cultures (LFC-MWPC-EPS-A). The non-EPS-producing isogenic variant Streptococcus thermophilus ST042 was used for making full-fat Caciotta-type cheese (FFC), LFC, and LFC-MWPC. Cheeses were characterized based on compositional, microbiological, biochemical, texture, volatile components (purge and trap, and solid-phase microextraction coupled with gas chromatography-mass spectrometry), and sensory analyses. Compared with FFC and LFC (51.6 ± 0.7 to 53.0 ± 0.9%), the other cheese variants retained higher levels of moisture (60.5 ± 1.1 to 67.5 ± 0.5%). The MWPC mainly contributed to moisture retention. Overall, all LFC had approximately one-fourth (22.6 ± 0.8%) of the fat of FFC. Hardness of cheeses slightly varied over 7d of ripening. Microbial EPS positively affected cheese texture, and the texture of LFC without MWPC or microbial EPS was excessively firm. Free amino acids were at the highest levels in LFC treatments (2,705.8 ± 122 to 3,070.4 ± 123 mg/kg) due to the addition of MWPC and the peptidase activity of adjunct cultures. Aldehydes, alcohols, ketones, sulfur compounds, and short- to medium-chain carboxylic acids differentiated LFC variants and FFC. The sensory attributes pleasant to taste, intensity of flavor, overall acceptability, and pleasant to chew variously described LFC-MWPC-EPS and LFC-MWPC-EPS-A. Based on the technology options used, low-fat Caciotta-type cheese (especially ripened for 14 d) has promising features to be further exploited as a suitable alternative to the full-fat variant.
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Affiliation(s)
- R Di Cagno
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - I De Pasquale
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - M De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - S Buchin
- INRA, UR 342, Technologie et Analyses Laitières, F-39800 Poligny, France
| | - C G Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - M Gobbetti
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
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Lawrence G, Buchin S, Achilleos C, Bérodier F, Septier C, Courcoux P, Salles C. In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture. J Agric Food Chem 2012; 60:5287-5298. [PMID: 22519554 DOI: 10.1021/jf204434t] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Reducing the sodium content in foods is complex because of their multidimensional sensory characteristics and the multifunctionality of sodium chloride. The aim of this study was to elucidate how food composition may influence in-mouth sodium release and saltiness perception. Lipoprotein matrices (LPM) were produced using milk constituents and characterized by means of rheological measurements, texture, and taste sensory profiles. Texture and taste perceptions were affected differently by variations in the salt level, dry matter, and fat contents. Composition and textural changes also modified temporal sodium release and saltiness perception recorded in five subjects, but the effects varied as a function of the salt content. The water content mainly appeared to influence the amount of sodium released, whereas saltiness perception was mainly related to fat content. Elasticity, coating, and granularity were found to be correlated with temporal sodium release and/or saltiness parameters.
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Di Cagno R, De Pasquale I, De Angelis M, Buchin S, Calasso M, Fox PF, Gobbetti M. Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.12.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Gobet M, Rondeau-Mouro C, Buchin S, Le Quéré JL, Guichard E, Foucat L, Moreau C. Distribution and mobility of phosphates and sodium ions in cheese by solid-state 31P and double-quantum filtered 23Na NMR spectroscopy. Magn Reson Chem 2010; 48:297-303. [PMID: 20198610 DOI: 10.1002/mrc.2576] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The feasibility of solid-state magic angle spinning (MAS) (31)P nuclear magnetic resonance (NMR) spectroscopy and (23)Na NMR spectroscopy to investigate both phosphates and Na(+) ions distribution in semi-hard cheeses in a non-destructive way was studied. Two semi-hard cheeses of known composition were made with two different salt contents. (31)P Single-pulse excitation and cross-polarization MAS experiments allowed, for the first time, the identification and quantification of soluble and insoluble phosphates in the cheeses. The presence of a relatively 'mobile' fraction of colloidal phosphates was evidenced. The detection by (23)Na single-quantum NMR experiments of all the sodium ions in the cheeses was validated. The presence of a fraction of 'bound' sodium ions was evidenced by (23)Na double-quantum filtered NMR experiments. We demonstrated that NMR is a suitable tool to investigate both phosphates and Na(+) ions distributions in cheeses. The impact of the sodium content on the various phosphorus forms distribution was discussed and results demonstrated that NMR would be an important tool for the cheese industry for the processes controls.
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Affiliation(s)
- Mallory Gobet
- INRA, ENESAD, Université de Bourgogne, UMR1129 FLAVIC, F-21000 Dijon, France
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Di Cagno R, Surico RF, Paradiso A, De Angelis M, Salmon JC, Buchin S, De Gara L, Gobbetti M. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. Int J Food Microbiol 2008; 128:473-83. [PMID: 19028404 DOI: 10.1016/j.ijfoodmicro.2008.10.017] [Citation(s) in RCA: 132] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2008] [Revised: 07/15/2008] [Accepted: 10/10/2008] [Indexed: 11/16/2022]
Abstract
Strains of Lactobacillus plantarum, Weissella cibaria/confusa, Lactobacillus brevis, Pediococcus pentosaceous, Lactobacillus sp. and Enterococcus faecium/faecalis were identified from raw tomatoes by Biolog System, partial 16S rRNA gene sequence and subjected to typing by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) analysis. Ten autochthonous strains were singly used to ferment tomato juice (TJ) via a protocol which included fermentation at 25 degrees C for 17 h and further storage at 4 degrees C for 40 days. Unstarted TJ and TJ fermented with an allochthonous strain of L. plantarum were used as the controls. All autochthonous strains grew well in TJ reaching cell densities ca. 10,000 and 10 times higher than unstarted TJ and TJ fermented with the allochthonous strain. Viscosity of TJs fermented with autochthonous strains was generally the highest, especially when started with W. cibaria/confusa which synthesized exo-polysaccharides. Overall, unstarted TJ and TJ fermented with the allochthonous strain showed marked decreases of ascorbic acid (ASC), glutathione (GSH) and total antioxidant activity (TTA) during storage. On the contrary, several TJs fermented with autochthonous strains, especially with L. plantarum POM1 and POM 35, maintained elevated values of ASC, GSH and TAA. The variation of color indexes mirrored the above behavior. TJs fermented with the above two autochthonous strains were compared to controls based on volatile components through Purge and Trap or Solid Phase Microextraction Gas Chromatography-Mass Spectrometry (PT or SPME-GC/MS) analysis. As shown by Principal Component Analysis a large number of volatiles belonging to various chemical classes markedly differentiated TJs fermented with autochthonous strains with respect to controls.
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Affiliation(s)
- Raffaella Di Cagno
- Dipartimento di Protezione delle Piante e Microbiologia Applicata, University of Bari, Bari, Italy
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Di Cagno R, De Angelis M, Limitone A, Minervini F, Simonetti MC, Buchin S, Gobbetti M. Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1. Proteomics 2007; 7:2430-46. [PMID: 17623302 DOI: 10.1002/pmic.200700143] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The mechanisms of cell-cell communication in Lactobacillus sanfranciscensis CB1 were studied. The highest number of dead/damaged cells of L. sanfranciscensis CB1 was found in cocultures with Lactobacillus plantarum DC400 or Lactobacillus brevis CR13 when the late stationary phase of growth (18 h) was reached. 2-DE analysis was carried out. Almost the same proteins were induced in all three cocultures at the mid-exponential phase of growth (7 h). The number of induced proteins markedly increased at 18 h, especially when L. sanfranciscensis CB1 was cocultured with L. plantarum DC400 or L. brevis CR13. Nineteen overexpressed proteins were identified. These proteins had a central role in stress response mechanisms and LuxS-mediated signalling was involved in the regulation of most of them. The luxS and metF genes were partially sequenced in L. sanfranciscensis CB1. RT-PCR showed that the expression of luxS gene decreased from 7 to 12 h. It was highest in cocultures with L. plantarum DC400 and L. brevis CR13. 2(3H)dihydrofuranone-5ethyl and 2(3H)dihydrofuranone-5pentyl were identified as presumptive signalling molecules when L. sanfranciscensis CB1 was cocultured with L. brevis CR13 and, especially, L. plantarum DC400. The synthesis of other volatile compounds and peptidase activities were also influenced by the type of microbial cocultures.
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Affiliation(s)
- Raffaella Di Cagno
- Department of Plant Protection and Applied Microbiology, University of Bari, Bari, Italy
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Di Cagno R, Buchin S, de Candia S, De Angelis M, Fox PF, Gobbetti M. Characterization of Italian cheeses ripened under nonconventional conditions. J Dairy Sci 2007; 90:2689-704. [PMID: 17517708 DOI: 10.3168/jds.2006-654] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Four Italian cheeses (Casciotta di Urbino, Barricato San Martino, Vento d'Estate, and Ubriaco di Raboso) nonconventionally ripened under different plant materials (walnut leaves, herbs, hay, and wine by-products, respectively) were compared for compositional, microbiological, biochemical, and volatile profile characteristics. Mean values for gross composition were rather similar. Because primary starters were not used for manufacture, the endogenous lactic acid bacteria were mainly present (7.0 to 9.0 log10 cfu/g). Except for Lactobacillus paracasei and Leuconostoc mesenteroides, which were commonly identified in 3 cheeses, Lactococcus lactis, Enterococcus sanguinicola, Lactobacillus brevis, Enterococcus durans/Enterococcus faecium, Lactobacillus plantarum, and Weissella cibaria/Weissella confusa were variously found in the 4 cheeses. Random amplification of polymorphic DNA-PCR analysis showed the biodiversity among the strains, and the species of lactobacilli were in part grouped according to their origin. As shown by the principal component analysis of reverse-phase fast protein liquid chromatography data for the pH 4.6-soluble fractions and by the determination of free AA, the secondary proteolysis of Barricato San Martino and Vento d'Estate mainly differed from the other 2 cheeses. Purge-and-trap and solid-phase microextraction were coupled with gas chromatography-mass spectrometry to determine volatile compounds. Vento d'Estate showed the highest levels of almost all chemical classes, and Casciotta di Urbino was characterized by a very low level of volatile components. Esters, ketones, and terpenes were the chemical classes that mainly differentiated the cheeses. Several volatile compounds seemed to be released directly from the plant materials used for ripening, especially terpenes for Vento d'Estate cheese. The lowest level of volatile free fatty acids was found in Casciotta d'Urbino, in which rennet paste was not used during manufacture. The highest concentration of free fatty acids, especially butyric and caproic acids, was found in Vento d'Estate cheese.
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Affiliation(s)
- R Di Cagno
- Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Italy
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Martin B, Verdier-Metz I, Buchin S, Hurtaud C, Coulon JB. How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products? ACTA ACUST UNITED AC 2007. [DOI: 10.1079/asc50800205] [Citation(s) in RCA: 112] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
AbstractAbstract This review summarizes the recent developments in understanding of the relationships between the diet of animals and the sensory quality of dairy products. Feeding dairy cattle with maize silage by comparison with hay or grass silage leads to whiter and firmer cheeses and butter and sometimes to differences in flavour. Major differences in sensory characteristics were observed between cheeses made with milk produced by cows on winter diets (based on hay and grass silage) or turned out to pasture in the spring. Conversely, preserving grass as silage, by comparison with hay, has no major effect on cheese sensory characteristics, except on colour, the cheese being yellower with grass silage. Several recent experiments have shown a significant effect of grass botanical composition on cheese texture and flavour. These effects are due to the presence in milk of specific molecules directly introduced by feeding (carotenes, terpenes) or produced by the animals (plasmin, fatty acids) under the effect of specific diets.
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Martin B, Buchin S, Hauwuy A. Effet de la nature botanique des pâturages sur les caractéristiques sensorielles du fromage de Beaufort. ACTA ACUST UNITED AC 2005. [DOI: 10.3166/sda.25.67-75] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Tessier L, Bugaud C, Buchin S. Tentative hierarchization of the influence of milk properties and technological practices on rheological properties of Abondance cheese. J DAIRY RES 2003; 70:403-11. [PMID: 14649411 DOI: 10.1017/s0022029903006228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
An attempt at classifying the influence of different characteristics of milk and cheesemaking on the rheological properties of Abondance cheese is presented. Abondance is a traditional farmhouse French hard cheese with protected denomination of origin (PDO). Thirty-nine cheeses made from unpasteurized cows' milk were sampled. Spline partial least squares regression was used to relate milk properties and cheesemaking practices to rheological properties of the six-month-old cheeses. These properties were the deformability modulus and the strain and stress at fracture measured by compression. Milk properties and technological practices had overall the same degree of relationship with the rheological properties investigated: plasminogen-derived activity in milk and mineral-protein equilibrium, on the one hand, and brining and resting, on the other hand. However, acidification kinetics and 1-d pH, which result from both milk properties and technological practices, showed the strongest relationships with rheological characteristics. Factors that were most appropriate for modelling Abondance rheological properties are discussed.
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Affiliation(s)
- Laurent Tessier
- INRA-SRTAL, Station de Recherche en Technologie et Analyses Laitière, BP89, 39801 Poligny Cedex, France.
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Bugaud C, Buchin S, Hauwuy A, Coulon JB. Relationships between flavour and chemical composition
of Abondance cheese derived from different types of pastures. ACTA ACUST UNITED AC 2001. [DOI: 10.1051/lait:2001162] [Citation(s) in RCA: 59] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Bugaud C, Buchin S, Noël Y, Tessier L, Pochet S, Martin B, Chamba JF. Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures. ACTA ACUST UNITED AC 2001. [DOI: 10.1051/lait:2001152] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Bugaud C, Buchin S, Coulon JB, Hauwuy A, Dupont D. Influence of the nature of alpine pastures on plasmin activity,
fatty acid and volatile compound composition of milk. ACTA ACUST UNITED AC 2001. [DOI: 10.1051/lait:2001140] [Citation(s) in RCA: 91] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Buchin S, Martin B, Dupont D, Bornard A, Achilleos C. Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese. J DAIRY RES 1999; 66:579-88. [PMID: 10612056 DOI: 10.1017/s0022029999003842] [Citation(s) in RCA: 81] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
A study was undertaken to compare the chemical and sensory characteristics of Abondance cheeses made with milk from animals grazing areas within the same highland pasture, but with different predominant plants. Nine cheeses made during the last 3 d of three successive 7 d periods were evaluated. The animals grazed on the southern side of the highland pasture during the first period (15-21 June), on the northern side during the second period (22-29 June) and returned to the southern side for the third period (30 June-6 July). The gross composition of the cheeses did not vary between periods. 'North' cheeses contained more plasmin, gamma-casein, alpha s1-I-casein and water-soluble N than 'south' cheeses. Both sensory and instrumental measurements indicated that north cheeses were less firm, stickier and more easily fractured than south cheeses. North cheeses were also more salty, bitter and persistent. Their overall aroma was more intense and they had more intense sour, burnt, toasted, fermented vegetable and sweat aromas, but less intense toffee, exotic fruit and acid milk aromas. The texture differences noted between the cheeses from milk produced on the two areas may come from differences in primary proteolysis, partly due to different amounts of plasmin and plasminogen in milk and in cheeses. The aroma differences were related to differences in volatile compounds. Some compounds had a microbial origin, while some others may have come from the pasture.
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Affiliation(s)
- S Buchin
- Station de Recherches en Technologie et Analyses Laitières, INRA, Poligny, France
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Buchin S, Delague V, Duboz G, Berdague J, Beuvier E, Pochet S, Grappin R. Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese. J Dairy Sci 1998. [DOI: 10.3168/jds.s0022-0302(98)75874-6] [Citation(s) in RCA: 91] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Buchin S, Duboz G, Le Quéré JL, Grappin R. Développement des caractéristiques biochimiques et sensorielles des fromages de chèvre. Étude interespèce par échange de la matière grasse et du lait écrémé de laits de vache et de chèvre. ACTA ACUST UNITED AC 1998. [DOI: 10.1051/lait:1998659] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Beuvier E, Berthaud K, Cegarra S, Dasen A, Pochet S, Buchin S, Duboz G. Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk. Int Dairy J 1997. [DOI: 10.1016/s0958-6946(97)00015-0] [Citation(s) in RCA: 127] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Demarigny Y, Beuvier E, Buchin S, Pochet S, Grappin R. Influence of raw milk microflora on the characteristics of Swiss-type cheeses : II. Biochemical and sensory characteristics. ACTA ACUST UNITED AC 1997. [DOI: 10.1051/lait:1997110] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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