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Burgos, Laura, Nora Pece und Silvina Maldonado. „Spreadable processed cheese using natural goat cheese ripened“. Nutrition & Food Science 50, Nr. 6 (21.12.2019): 1001–12. http://dx.doi.org/10.1108/nfs-08-2019-0252.
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Purpose The purpose of this study was to establish the degree of ripening of natural goat cheese used as a raw material; to formulate a spreadable processed cheese with creamy consistency; and to determine the level of each process variable. Design/methodology/approach Cheeses of various ripening times were selected for the formulation through cluster analysis. The effect of the final moisture was studied using the same proportion of fresh and ripened cheeses in the formulation, and three melting temperatures were tested. Findings Goat cheeses ripened for 10, 20 and 40 days were chosen for the formulation of spreadable processed cheese. Final moisture content of 63.0 ± 0.1 per cent was selected (p = 0.0008). Melting temperature at 85.0 ± 0.1°C for 9.0 ± 0.5 min was suitable to homogenize the cheese mass (p = 0.001). The level of variables was validated by changing the proportions of natural goat cheeses selected. Four formulations were obtained with a consistency similar to that of the commercial reference. Practical implications Processed cheese is produced by blending shredded natural cheeses of different types and degrees of ripening. The use of ripening goat cheeses as a raw material in processed cheeses contributes to the added value of the local goat milk chain. Goat cheeses have an acid and slightly salty taste and medium to long persistence. Originality/value The results of this work can be used by processed cheese manufacturers to better understand the impact of goat cheese ripening on processed cheese quality. The industry can also use these results to introduce the product onto the market and plan their marketing campaign.
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Kalle, Athina, Ioannis Lambropoulos, Konstantinos Bourazas und Ioannis G. Roussis. „Antioxidant Activity and Peptide Levels of Water-Soluble Extracts of Feta, Metsovone and Related Cheeses“. Applied Sciences 14, Nr. 1 (28.12.2023): 265. http://dx.doi.org/10.3390/app14010265.
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The purpose of the present study was to evaluate the antioxidant, anti-inflammatory activity and peptide levels of Feta cheese and other brined cheeses, and Metsovone cheese and other smoked cheeses. Feta, goat and cow cheeses are classified as brined. Feta cheese is made exclusively from ewe milk or ewe milk with the addition of a small amount of goat milk. Metsovone and other smoked cheeses are made from cow milk with a possible addition of small amounts of ewe and goat milk. The antioxidant activity was determined using Folin and FRAP assays, while the peptide content was determined using Bradford and Lowry assays. The anti-inflammatory activity was assessed using the lipoxygenase inhibition assay. The assays were applied in the water-soluble extract of cheeses. The results showed that Feta cheese and brined cow cheese differed in antioxidant activity. Feta cheese and brined goat cheese also differed in both antioxidant activity and peptide levels. Specifically, Feta cheese had higher antioxidant activity in comparison with both goat and cow cheeses. As for peptide content, Feta cheese had a higher peptide level compared to goat cheese. The results also showed that Metsovone cheese and other smoked cheeses exhibited significant antioxidant activity and peptide levels. Moreover, the water-soluble extracts of all cheeses showed some anti-inflammatory activity.
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YOUSEF, AHMED E., und ELMER H. MARTH. „Quantitation of Growth of Mold on Cheese“. Journal of Food Protection 50, Nr. 4 (01.04.1987): 337–41. http://dx.doi.org/10.4315/0362-028x-50.4.337.
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Earlier work by others indicated that a mold colony grows radially at a constant rate on solid media. This concept was used in our study to develop a method for quantifying growth of mold on cheese. The ability of molds to grow on cheeses or pasteurized process cheese made with or without addition of sorbate was compared. Cheeses tested were mild Cheddar, aged Cheddar, aged-smoked Cheddar, brick and pasteurized process cheese. Pasteurized process cheeses were made from the natural cheeses by addition of water and a phosphate salt, then the mixture was heated. Some pasteurized process cheese from mild Cheddar was made to contain 0–500 ppm sorbic acid. Natural cheeses were sliced under aseptic conditions and were placed in sterile petri-plates. The hot and molten pasteurized process cheeses were poured into petri-plates. A spore suspension of Aspergillus parasiticus or Penicillium camemberti was inoculated onto the center of the cheese slice or pasteurized process cheese, and plates were covered and incubated at 22°C. The radius of mold colonies was measured at 24-h intervals. Data were analyzed by linear regression and lag period and rate of radial growth were calculated. Mold colonies grew radially at constant rates on cheeses and pasteurized process cheese. Lag in growth of each mold was longest on aged Cheddar cheese and pasteurized process cheese made from it, whereas it was shortest on mild Cheddar, brick and pasteurized process cheeses made therefrom. A. parasiticus grew faster on all cheeses and pasteurized process cheeses than did P. camemberti. Aged Cheddar cheese and pasteurized process cheese made from it effectively slowed the growth of both molds that were studied. Pasteurized process cheese containing sorbic acid inhibited growth of both molds. Generally, the higher the concentration of sorbic acid in the pasteurized process cheese, the slower was mold growth and the longer was the lag period.
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Hanaa Mohammed Abbas Salih und Harun Rasit Uysal. „Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)“. GSC Advanced Research and Reviews 16, Nr. 1 (30.07.2023): 215–35. http://dx.doi.org/10.30574/gscarr.2023.16.1.0306.
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Sudanese White cheese (Gibna Bayda) was produced by using different starter culture combinations to find the most suitable starter culture. Four cheeses were prepared with pasteurized milk inoculated with different starter culture combinations at the rate of 1% (v/v), while control cheese (T5) was made without the addition of starter culture. Cheeses were stored in vacuum bags at 4 °C and 15 °C for 90 days, and the properties of cheeses were determined at intervals of 1, 15, 30, 45, 60, and 90 days. The yield of control (T5) cheese was higher than T4 and T1 cheeses and lower than T2 and T3 cheeses. Total solids, protein, fat, and acidity values and lipolysis degree of control (T5) cheese were lower than T4 and T1 cheeses, and higher than T2 and T3 cheeses. The proteolysis degree of control (T5) cheese was the lowest when the cheeses were stored at 15 °C, and the highest among all cheeses except T1 and T4 cheeses when stored at 4 °C. The acidity value, protein, salt, and the degree of lipolysis and proteolysis were higher in cheese samples stored at 15 °C. All sensory properties scored best in T1, T4, and T3 cheeses compared to control (T5) cheese. Cheeses stored at 4 °C scored better for odor and overall acceptability. The use of starter culture in the production of white cheese positively affected the properties of the cheeses, especially T4 cheeses containing Lactobacillus helveticus, and T1 cheeses made with mesophilic culture were better than other cheeses in terms of physicochemical and sensory properties.
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Macej, Ognjen, Snezana Jovanovic und Miroljub Barac. „The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology“. Biotehnologija u stocarstvu 20, Nr. 1-2 (2004): 109–18. http://dx.doi.org/10.2298/bah0402109m.
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In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in total solids - FTS (58.66% and 46.75% respectively) they belong to a group of whole milk cheeses. Ripening coefficient of Sjenica cheese made from ewe's milk (21.42%) was larger than ripening coefficient of Sjenica type cheese made from cow's milk (20.41%). Big differences in chemical composition of both cheeses are due to non-uniformly technology, which imposes need to assimilate technology process of Sjenica cheese production and fulfill geographic origin protection of Sjenica cheese as autohthonous cheese characteristic for wider area of Sjenicko-pesterska plateau.
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MOHEDANO, ANGEL F., JAVIER FERNÁNDEZ, PILAR GAYA, MARGARITA MEDINA und MANUEL NUÑEZ. „Effect of the cysteine proteinase from Micrococcus sp. INIA 528 on the ripening process of Hispanico cheese“. Journal of Dairy Research 65, Nr. 4 (November 1998): 621–30. http://dx.doi.org/10.1017/s002202999800315x.
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The cysteine proteinase from Micrococcus sp. INIA 528 was added at three concentrations to pasteurized cows' milk to study its effect on the ripening process of Hispanico cheese. Dry matter was higher in whey from experimental cheeses than in whey from control cheese manufactured from milk with no added proteinase. No differences in cheese proteolysis were found 24 h after manufacture. Residual αs- and β-caseins were significantly lower, and N soluble at pH 4·6 and in trichloroacetic acid significantly higher, in experimental cheeses than in control cheese from day 15. Hydrophobic and hydrophilic peptides in the water-soluble fraction of cheese measured by absorption at 280 nm were significantly higher in experimental cheeses than in control cheese from days 1 and 15 respectively. Texture was less firm in experimental than control cheese from day 30. Bitterness, detected in cheese with the highest levels of added cysteine proteinase, adversely affected cheese flavour. Flavour intensity was significantly higher from day 30 in cheeses with added proteinase than in control cheese.
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Mukhiddinov, Q. A., A. M. Rakhimov, Dj E. Saparov, A. Aït-Kaddour und Sh A. Sultanova. „Investigation of the process of molding, pressing and salting hard and soft cheeses“. IOP Conference Series: Earth and Environmental Science 1076, Nr. 1 (01.08.2022): 012060. http://dx.doi.org/10.1088/1755-1315/1076/1/012060.
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Abstract Modern man cannot imagine his diet without milk and dairy products, above all cheese. Uzbekistan has traditionally provided dairy products, including cheese, not only for itself but also for other neighbouring countries. Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. Cheese processing, including cheese-making, cheese preparation and the different stages of cheese-making. Much attention is given to bacterial starters, bacteriophages, milk-forming enzymes used in cheese-making, and the production of new cheese varieties, including those in Uzbekistan. This paper reviews the research progress on the general processing moulding, pressing and salting points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese.
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Miszczycha, Stéphane D., Frédérique Perrin, Sarah Ganet, Emmanuel Jamet, Fanny Tenenhaus-Aziza, Marie-Christine Montel und Delphine Thevenot-Sergentet. „Behavior of Different Shiga Toxin-Producing Escherichia coli Serotypes in Various Experimentally Contaminated Raw-Milk Cheeses“. Applied and Environmental Microbiology 79, Nr. 1 (19.10.2012): 150–58. http://dx.doi.org/10.1128/aem.02192-12.
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ABSTRACTShiga toxin-producingEscherichia coli(STEC) is an important cause of food-borne illness. The public health implication of the presence of STEC in dairy products remains unclear. Knowledge of STEC behavior in cheeses would help to evaluate the human health risk. The aim of our study was to observe the growth and survival of experimentally inoculated STEC strains in raw-milk cheeses manufactured and ripened according to five technological schemes: blue-type cheese, uncooked pressed cheese with long ripening and with short ripening steps, cooked cheese, and lactic cheese. Cheeses were contaminated with different STEC serotypes (O157:H7, O26:H11, O103:H2, and O145:H28) at the milk preparation stage. STEC growth and survival were monitored on selective media during the entire manufacturing process. STEC grew (2 to 3 log10CFU · g−1) in blue-type cheese and the two uncooked pressed cheeses during the first 24 h of cheese making. Then, STEC levels progressively decreased in cheeses that were ripened for more than 6 months. In cooked cheese and in lactic cheese with a long acidic coagulation step (pH < 4.5), STEC did not grow. Their levels decreased after the cooking step in the cooked cheese and after the coagulation step in the lactic cheese, but STEC was still detectable at the end of ripening and storage. A serotype effect was found: in all cheeses studied, serotype O157:H7 grew less strongly and was less persistent than the others serotypes. This study improves knowledge of the behavior of different STEC serotypes in various raw-milk cheeses.
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Shakeel-Ur-Rehman, Nana Y. Farkye, Ebenezer R. Vedamuthu und Mary A. Drake. „A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar“. Journal of Dairy Research 70, Nr. 1 (Februar 2003): 99–103. http://dx.doi.org/10.1017/s0022029902005861.
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Yeast extract was used as a nutrient for growing lactobacilli in reduced-fat Cheddar cheese as early growth of non-starter lactic acid bacteria (NSLAB) in Cheddar cheese is suppressed by pasteurization of milk and the hostile environment of the cheese. Reduced-fat Cheddar cheese was manufactured from 100 kg standardized milk on two occasions. After milling, the curd was divided into two portions, C and E. To control portion, C, salt was added at normal levels. A mixture of salt and yeast extract was added to the experimental, E. The cheeses were ripened for 7 months at 8 °C and assessed for proteolysis and NSLAB growth during ripening. Mean % moisture, fat, protein, salt and pH were 40·6, 20·5, 31·1, 1·72 and 5·22 respectively, in E cheeses, and 39·5, 20·5, 30·9, 1·68 and 5·22, respectively, in C cheese. NSLAB counts in E cheeses were 101, 103, 105 cfu/g compared with 0, 101, 104 cfu/g in C respectively, after 1, 7 and 30 d of ripening. After 60 d, cell densities of NSLAB were similar (∼106 cfu/g) in C and E cheese. Addition of yeast extract to curd affected neither the electrophoretic patterns of cheese nor its water-soluble N content during ripening. However, the total free amino acids were significantly higher in E cheese than C cheese throughout ripening, suggesting faster secondary proteolysis in the former cheeses. A 6-member trained descriptive panel evaluated the cheese at 7 months and found that the E cheeses had higher intensities of whey, fruity, sulphur, nutty, sweet and sour flavours, but had lower intensities of brothy flavours as compared to C cheeses. Also, the E cheeses were perceived to be more mature than corresponding C cheese. Results show that addition of yeast extract to cheese curd is a promising method of enhancing flavour development in ripened cheeses.
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Pappa, Eleni C., Efthymia Kondyli, Loulouda Bosnea, Marios Mataragas, Agathi Giannouli und Maria Tsiraki. „Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese“. Foods 9, Nr. 6 (03.06.2020): 736. http://dx.doi.org/10.3390/foods9060736.
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Kashkaval of Pindos cheese was successfully produced using 100% sheep milk (KS) or with the addition of 10% goat milk (KG). Urda cheese was manufactured using 100% sheep (US) or 90% sheep–10% goat (UG) whey from the production of kashkaval of Pindos cheese. Both cheeses were made taking into account their traditional cheese-making methods. The cheeses were assessed for their chemical, microbiological and organoleptic characteristics. Generally, no significant differences were observed between KS and KG cheese and between US and UG cheese regarding their physicochemical, textural characteristics, soluble nitrogen fraction and total fatty acid content. The fat content of Urda cheese was low, in accordance with the demand of consumers for healthy products. KS cheeses showed higher total volatile compounds than KG cheeses at 60 and 90 days of ripening and storage as well as lower counts of thermophilic–mesophilic lactic acid bacteria. No differences were observed in the microbial counts between US and UG cheeses. Acetone, hexanal, 2 heptanone, ethanol and toluene were found in abundance in Urda cheeses. Both kashkaval of Pindos and Urda cheeses received high scores during the organoleptic evaluation. The obtained data may lead to the production of both cheeses with standard characteristics according to the traditional recipes and improve their recognition.
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GEORGALA, Aikaterini. „Lipolysis profile of some non-European raw milk cheese varieties: a review“. Acta agriculturae Slovenica 108, Nr. 2 (25.02.2017): 103. http://dx.doi.org/10.14720/aas.2016.108.2.5.
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<p>This review focuses on the lipolysis profile of some non European raw milk cheese varieties. Lipolysis data of some traditional/artisanal non-European raw milk cheeses such as cheeses ripened in an animal skin, cheeses ripened in brine, cheeses produced in small scale by local dairies etc., are collected and presented in this study. The main characteristics of these cheeses and their lipolysis profile in general are discussed. Factors such as the type of cheese, the technology applied for cheese making and the age of cheese are shown to influence the lipolysis profile.</p>
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Popovic-Vranjes, Anka, Sasa Krstovic, Marija Jevtic, Zelјka Jurakic und Katarina Strugar. „Technological process of added value cheese making on registered agricultural households in Vojvodina“. Biotehnologija u stocarstvu 33, Nr. 4 (2017): 449–63. http://dx.doi.org/10.2298/bah1704449p.
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The technological process of cheese making is a process of transforming milk as a raw material into cheese and value adding. Small producers at registered agricultural households (RAHs) use milk of good quality that they produced. Also, they produce cheese by applying skills and experience as an indispensable part of quality, in contrast to big dairy plants where milk originating from a large number of producers is used, and furthermore the production automation is applied. RAHs produce many traditional cow cheeses, and more recently, goat and sheep cheese production is growing. Lisnati cheese (rolled cheese), ?podliveni? cheese with or without spices, cream cheese, brined cheese ?kriska?, smoked goat cheese, various types of semi-hard and hard cheeses are products with added value, due to the good milk quality, as well as the specific technological process. Cheese yield contribute that profit is higher than in case when milk is sold to dairy plant. The aim of this study was to monitor the technological processes of the most important cheeses that are produced on RAHs in Vojvodina. Study is shown that quality should be constantly improved in order to achieve sustainability of these products on the market. When considering the assortment and quality of cheeses on RAHs in Vojvodina, it can be said that many of them have the characteristics of branding products. The impact of adding value to cheeses and other dairy products is manifested through higher primary milk production, employment and the livelihoods of people in the countryside, as well as the economic prosperity of small family farms in general.
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CARMINATI, D., A. PERRONE, E. NEVIANI und G. MUCCHETTI. „Influence of Traditional Brine Washing of Smear Taleggio Cheese on the Surface Spreading of Listeria innocua“. Journal of Food Protection 63, Nr. 10 (01.10.2000): 1353–58. http://dx.doi.org/10.4315/0362-028x-63.10.1353.
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The influence of a traditional procedure of washing of smear Taleggio cheese on surface spreading of Listeria innocua was studied. This practice is carried out during ripening to remove molds, to select the surface microflora, and to control the ripening process. One cheese, both of 2 (i) and 4 (ii) weeks of ripening, was surface-inoculated with approximately 3 log CFU of L. innocua per entire cheese surface. The inoculated cheeses and others of the same age were weekly washed with brine solution. Listeria was spread both on the surface of the inoculated cheese and on the other cheeses, and it was also found in the brines and on the wooden boxes where the cheeses were ripened. The time of ripening when contamination occurs influenced the behavior of Listeria. At the moment of contamination, the smear surface microflora of (i) cheese was ∼2 log CFU/g higher than of (ii) cheese. Listeria inoculated on 2-week-ripened cheese was able to colonize the entire surface of the cheese and to cross-contaminate the other cheeses. On the contrary, Listeria inoculated on a 4-week-ripened cheese was partially spread on the surface of the originally inoculated cheese, and the transfer of contamination by the washing procedure was restrained. Because a random distribution of Listeria on cheese surface was observed, the importance of the mode of sampling was discussed. Because of the lack of critical control points during ripening of Taleggio cheese, the Listeria hazard needs to be controlled by taking appropriate control measures to break off the contamination cycle (cheese → brine → wooden boxes → cheese).
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Agrawal, Panna, und Ashraf N. Hassan. „Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture“. Journal of Dairy Research 75, Nr. 2 (Mai 2008): 182–88. http://dx.doi.org/10.1017/s0022029908003294.
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In a previous study, ultrafiltration (UF) at 1·2×reduced residual chymosin activity and bitterness in exopolysaccharide (EPS)-positive reduced fat Cheddar cheese. The objective of this research was to study the effect of this level of concentration on the textural and functional characteristics of the reduced fat cheese. Ultrafiltration (1·2×) did not affect the hardness, cohesiveness, adhesiveness, chewiness, and gumminess of EPS-positive cheese. The 6-month old UF cheeses were springier than non-UF cheeses. However, the springiness of the EPS-positive cheese made from UF milk was much lower than that of the EPS-negative cheeses. Texture of the EPS-negative cheese was more affected by UF than that of the EPS-positive cheese. Differences were seen in the extent of flow between UF and non-UF cheeses at 1 and 3-months but not after 6 months ripening. Ultrafiltration increased the elastic modulus in the 6-month old EPS-positive cheeses. Higher body and texture scores were given to EPS-positive cheeses than the EPS-negative ones. Sensory panelists found the body of the UF and non-UF cheeses to be similar.
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KAMINARIDES, S., H. ZAGARI und E. ZOIDOU. „Effect of whey fat content on the properties and yields of whey cheese and serum“. Journal of the Hellenic Veterinary Medical Society 71, Nr. 2 (01.07.2020): 2149. http://dx.doi.org/10.12681/jhvms.23640.
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The objective of this research was to study the effect of cheese whey fat content on the yield, physicochemical, textural and sensory properties of cheeses made from sheep’s whey. Four types of whey cheese were made from skimmed whey (cheese A), whole whey (cheese B) and whey with added cream of 2.5% and 5% fat (cheeses C and D respectively) and evaluated. Significant differences in yield, sensory properties, total solids, moisture, fat, fat in dry matter, protein, calcium, hardness, modulus of elasticity, gumminess and chewiness were observed between the different types of cheeses. No significant differences were observed in pH, lactose, ash, lactic acid, citric acid, galactose, glucose, Mg, K, Na and cohesiveness. The increase in fat in whey cheeses improved yield, sensory and textural properties. Cheese D was the most preferred of all the experimental cheeses in sensory analysis: it had the highest level of fat in dry matter (77.3%) and the lowest moisture content (51.6%) and according to Greek Food Legislation is characterized as an excellent quality whey cheese. Cheese A had the lowest fat content (3.94%), scored of 61.2% overall in sensory analysis and was characterized as a new reduced-fat whey cheese, particularly suitable for customers who prefer reduced-fat cheese. Serum from whey cheese production should not be considered as a waste but might be exploited as a valuable source of carbohydrate, nitrogenous compounds and minerals. Serum resulting from whey cheese production indicates that it should not be treated as waste-pollutant but as a valuable source of carbohydrate, nitrogenous compounds and minerals from which usable products may be obtained.
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Gaya, Pilar, Carmen Sánchez, Manuel Nuñez und Estrella Fernández-García. „Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation“. Journal of Dairy Research 72, Nr. 3 (23.05.2005): 287–95. http://dx.doi.org/10.1017/s0022029905001019.
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Changes in nitrogen compounds during ripening of 40 batches of Manchego cheese made from raw milk (24 batches) or pasteurized milk (16 batches) at five different dairies throughout the year were investigated. After ripening for six months, degradation of p-κ- and β-caseins was more intense in raw milk cheese and degradation of αs2-casein in pasteurized milk cheese. Milk pasteurization had no significant effect on breakdown of αs1-casein. Hydrophobic peptide content did not differ between raw and pasteurized milk cheese, whereas hydrophilic peptide content was higher in raw milk cheese. There were no significant differences between seasons for residual caseins, but hydrophobic peptides were at a higher level in cheese made in autumn and winter and hydrophilic peptides in cheese made in winter and spring. Raw milk cheese had a higher content of total free amino acids and of most individual free amino acids than pasteurized milk cheese. The relative percentages of the individual free amino acids were significantly different for raw milk and pasteurized milk cheeses. The relative percentages of Lys and Ile increased, while those of Val, Leu and Phe decreased during ripening. There were also seasonal variations within the relative percentages of free amino acids. In raw milk cheeses, Asp and Cys were relatively more abundant in those made in autumn, Glu and Arg in cheeses made in winter, and Lys and Ile in cheeses made in spring and summer. Biogenic amines were detected only in raw milk cheese, with the highest levels of histamine, tryptamine and tyramine in cheeses made in spring, winter and spring, respectively.
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Benech, R. O., E. E. Kheadr, R. Laridi, C. Lacroix und I. Fliss. „Inhibition of Listeria innocua in Cheddar Cheese by Addition of Nisin Z in Liposomes or by In Situ Production in Mixed Culture“. Applied and Environmental Microbiology 68, Nr. 8 (August 2002): 3683–90. http://dx.doi.org/10.1128/aem.68.8.3683-3690.2002.
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ABSTRACT The effect of addition of purified nisin Z in liposomes to cheese milk and of in situ production of nisin Z by Lactococcus lactis subsp. lactis biovar diacetylactis UL719 in the mixed starter on the inhibition of Listeria innocua in cheddar cheese was evaluated during 6 months of ripening. A cheese mixed starter culture containing Lactococcus lactis subsp. lactis biovar diacetylactis UL719 was selected for high-level nisin Z and acid production. Experimental cheddar cheeses were produced on a pilot scale, using the selected starter culture, from milk with added L. innocua (105 to 106 CFU/ml). Liposomes with purified nisin Z were prepared from proliposome H and added to cheese milk prior to renneting to give a final concentration of 300 IU/g of cheese. The nisin Z-producing strain and nisin Z-containing liposomes did not significantly affect cheese production and gross chemical composition of the cheeses. Immediately after cheese production, 3- and 1.5-log-unit reductions in viable counts of L. innocua were obtained in cheeses with encapsulated nisin and the nisinogenic starter, respectively. After 6 months, cheeses made with encapsulated nisin contained less than 10 CFU of L. innocua per g and 90% of the initial nisin activity, compared with 104 CFU/g and only 12% of initial activity in cheeses made with the nisinogenic starter. This study showed that encapsulation of nisin Z in liposomes can provide a powerful tool to improve nisin stability and inhibitory action in the cheese matrix while protecting the cheese starter from the detrimental action of nisin during cheese production.
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Bejarano Toro, Edinson Eliecer, José Uriel Sepúlveda Valencia und Diego Alonso Restrepo Molina. „Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)“. Revista Facultad Nacional de Agronomía Medellín 69, Nr. 2 (01.07.2016): 8015–22. http://dx.doi.org/10.15446/rfna.v69n2.59146.
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Processed products are made from mixes of fresh and ripened cheeses; the use of cheeses with a short shelf-life in the development of processed cheeses is an alternative for the dairy industry. A processed cheese spread was made using only a soft and fatty fresh cheese that had been stored for 25 days. The primary materials were the fresh cheese, water, and emulsifying salts (sodium citrate (E-331) and sodium phosphate (E-450)), using a STEPHAN® Universal Machine (UMSK 24E) with indirect vapor injection and equipped with rasping and cutting blades. The resulting cheese (A) was compared with a commercial cheese (B) for compositional, physicochemical, and sensorial characteristics. The cheeses were similar except for the fat in dry matter (FDM), with values of 54.50% and 47.21%, respectively. Sensorially, there were significant differences (P<0.05) for firmness, viscosity, and flavor; however, the instrumental viscosity did not present significant differences (P>0.05). Cheese A provided, in mg per 100 g of product, 935.823 for phenylalanine, 1003.070 for isoleucine, 2041.420 for leucine, 475.337 for methionine, 119.300 for tryptophan, and 758.347 for valine. Producing processed cheeses with only fresh cheese is possible, resulting in a product that is similar to others that are currently on the market with typical characteristics that are accepted by consumers.
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Sahan, Nuray, Kurban Yasar, Ali A. Hayaloglu, Oya B. Karaca und Ahmet Kaya. „Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese“. Journal of Dairy Research 75, Nr. 1 (26.10.2007): 1–7. http://dx.doi.org/10.1017/s0022029907002786.
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Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse® D-100, Avicel Plus® CM 2159 or β-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except β-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus® CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese.
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Cooke, Darren R., und Paul LH McSweeney. „The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese“. Journal of Dairy Research 80, Nr. 4 (15.10.2013): 418–28. http://dx.doi.org/10.1017/s0022029913000502.
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The total calcium content of cheese, along with changes in the equilibrium between soluble and casein (CN)-bound calcium during ripening can have a major impact on its rheological, functional and textural properties; however, little is known about the effect of other alkaline earth metals. NaCl was partially substituted with MgCl2 or SrCl2 (8·7 and 11·4 g/kg curd, respectively) at the salting stage of cheesemaking to study their effects on cheese. Three cheeses were produced: Mg supplemented (+Mg), Sr supplemented (+Sr) and a control Cheddar cheese. Ca, Mg and Sr contents of cheese and expressible serum obtained therefrom were determined by atomic absorption spectroscopy. Addition of Mg2+ or Sr2+ had no effect on % moisture, protein, fat and extent of proteolysis. A proportion of the added Mg2+ and Sr2+ became CN-bound. The level of CN-bound Mg was higher in the +Mg cheese than the control throughout ripening. The level of CN-bound Ca and Mg decreased during ripening in all cheeses, as did % CN-bound Sr in the +Sr cheese. The presence of Sr2+ increased % CN-bound Ca and Mg at a number of ripening times. Adding Mg2+ had no effect on % CN-bound Ca. The +Sr cheese exhibited a higher G′ at 70 °C and a lower LTmax than the control and +Mg cheeses throughout ripening. The +Sr cheese had significantly lower meltability compared with the control and +Mg cheeses after 2 months of ripening. Hardness values of the +Sr cheese were higher at week 2 than the +Mg and control cheeses. Addition of Mg2+ did not influence the physical properties of cheese. Supplementing cheese with Sr appeared to have effects analogous to those previously reported for increasing Ca content. Sr2+ may form and/or modify nanocluster crosslinks causing an increase in the strength of the para-casein matrix.
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Calzada, Javier, Ana del Olmo, Antonia Picón, Pilar Gaya und Manuel Nuñez. „Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments“. Applied and Environmental Microbiology 79, Nr. 4 (14.12.2012): 1277–83. http://dx.doi.org/10.1128/aem.03368-12.
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ABSTRACTBiogenic amines may reach concentrations of public health concern in some cheeses. To minimize biogenic amine buildup in raw milk cheese, high-pressure treatments of 400 or 600 MPa for 5 min were applied on days 21 and 35 of ripening. On day 60, counts of lactic acid bacteria, enterococci, and lactobacilli were 1 to 2 log units lower in cheeses treated at 400 MPa and 4 to 6 log units lower in cheeses treated at 600 MPa than in control cheese. At that time, aminopeptidase activity was 16 to 75% lower in cheeses treated at 400 MPa and 56 to 81% lower in cheeses treated at 600 MPa than in control cheese, while the total free amino acid concentration was 35 to 53% higher in cheeses treated at 400 MPa and 3 to 15% higher in cheeses treated at 600 MPa, and decarboxylase activity was 86 to 96% lower in cheeses treated at 400 MPa and 93 to 100% lower in cheeses treated at 600 MPa. Tyramine, putrescine, and cadaverine were the most abundant amines in control cheese. The total biogenic amine concentration on day 60, which reached a maximum of 1.089 mg/g dry matter in control cheese, was 27 to 33% lower in cheeses treated at 400 MPa and 40 to 65% lower in cheeses treated at 600 MPa. On day 240, total biogenic amines attained a concentration of 3.690 mg/g dry matter in control cheese and contents 11 to 45% lower in cheeses treated at 400 MPa and 73 to 76% lower in cheeses treated at 600 MPa. Over 80% of the histidine and 95% of the tyrosine had been converted into histamine and tyramine in control cheese by day 60. Substrate depletion played an important role in the rate of biogenic amine buildup, becoming a limiting factor in the case of some amino acids.
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Arias, Ramón, Claudio Alba, Javier Calzada, Lorena Jiménez, Leónides Fernández, Marta Ávila, Mario Roman, Juan Roman, Juan M. Rodríguez und Sonia Garde. „Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking“. Foods 13, Nr. 14 (21.07.2024): 2296. http://dx.doi.org/10.3390/foods13142296.
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Adjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activities, involved in different metabolic pathways that occur during cheese ripening. In this work, Ligilactobacillus salivarius SP36, a strain isolated from an old cheese seal, was added as an adjunct culture to the cheese’s raw milk, and its effect on the microbiological, physical–chemical and sensory characteristics of the cheese was studied. The use of L. salivarius SP36 in cheese manufacturing had no significant (p > 0.05) effect on the cheese microbiota, gross composition (fat percentage, protein, total solids, moisture and NaCl concentration), colour or texture of the cheese. However, L. salivarius SP36 increased (p < 0.01) the formation of 25 volatile compounds, including 10 esters, 1 aldehyde, 8 alcohols and 6 carboxylic acids. In addition, cheeses made with L. salivarius SP36 received higher scores (p < 0.01) for aroma intensity and quality than control cheeses. L. salivarius SP36 proved to be a good candidate as an adjunct culture for cheesemaking, since it improved the cheese flavour by making it more intense and recovering typical sensorial notes of traditional cheeses.
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Sulejmani, Erhan. „Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese“. Mljekarstvo 71, Nr. 1 (14.12.2020): 25–34. http://dx.doi.org/10.15567/mljekarstvo.2021.0103.
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This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, fullfat white brined cheese was used as a control sample (WC), while experimental cheeses were prepared from cow milk with vegetable fat (WV) addition and low-fat cheese (WL), respectively. The cheeses have been analysed for physicochemical (acidity, pH, fat, fat acidity, protein), instrumental texture and colour properties (L, a, b) as well as the sensory properties after 1, 20 and 60 days. WV cheeses showed a significantly (P<0.05) lower degree of pH and higher titratable acidity than the WC and WL cheese samples. Cheese that contained vegetable fat showed lower degrees of lipolysis, as assessed by the acid-degree value and received significantly (P<0.05) better appearance, highest hardness value (5226.98 N) and cheese yield scores compared to other samples.
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Silva, Isabela Maria de Moura, Adriano Gomes da Cruz, Sher Ali, Lucas Gabriel Dionisio Freire, Luzianna Macedo Fonseca, Roice Eliana Rosim, Carlos Humberto Corassin, Rodrigo Barbosa Acioli de Oliveira und Carlos Augusto Fernandes de Oliveira. „Incidence and Levels of Aflatoxin M1 in Artisanal and Manufactured Cheese in Pernambuco State, Brazil“. Toxins 15, Nr. 3 (28.02.2023): 182. http://dx.doi.org/10.3390/toxins15030182.
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Cheese is one of the most susceptible dairy foods to accumulating aflatoxins due to their high affinity to caseins. The consumption of cheese contaminated with high levels of aflatoxin M1 (AFM1) can be highly harmful to humans. The present work, based on high-performance liquid chromatography (HPLC), highlights the frequency and levels of AFM1 in coalho and mozzarella cheese samples (n = 28) from the main cheese-processing plants in Araripe Sertão and Agreste in the state of Pernambuco, Brazil. Of the evaluated cheeses, 14 samples were artisanal cheeses and the remaining 14 were industrial (manufactured) cheeses. All samples (100%) had detectable levels of AFM1, with concentrations ranging from 0.026 to 0.132 µg/kg. Higher levels (p < 0.05) of AFM1 were observed in artisanal mozzarella cheeses, but none of the cheese samples exceed the maximum permissible limits (MPLs) of 2.5 µg/kg established for AFM1 in cheese in Brazil and 0.25 µg/kg in the European countries by the European Union (EU). The high incidence of low levels of AFM1 found in the evaluated cheeses underscores the need for stringent control measures to prevent this mycotoxin in milk used for cheese production in the study area, with the aim of protecting public health and reducing significant economic losses for producers.
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Kondyli, Efthymia, Eleni C. Pappa, Dimitris Arapoglou, Maria Metafa, Christos Eliopoulos und Cleanthes Israilides. „Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese“. Foods 11, Nr. 3 (31.01.2022): 417. http://dx.doi.org/10.3390/foods11030417.
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In the present work, a fresh spreadable cheese from ovine milk with or without (control) fortification with β-glucan was manufactured. β-Glucan was extracted from the mushroom Pleurotus ostreatus and its concentration in the cheese was 0.4% (w/w). The composition, biochemical, and sensory properties of the cheeses during 21 days of storage were determined. At the end of storage, cheese fortified with beta-glucan had 75.26% moisture content, 10.30% fat, 1.71% salt, and 8.50% protein. Generally, the addition of β-glucan at this concentration did not significantly affect the composition, color, and viscosity measurements or the level of proteolysis and lipolysis and the antioxidant activity of the cheeses. However, cheese fortified with β-glucan showed a higher moisture content than control cheese on the 1st and 21st day of storage while the levels of proteolysis and the sensory properties of the cheeses were unaffected. During the sensory evaluation, panelists evaluated cheese with β-glucan with higher scores regarding the flavor characteristic compared to control cheese. The major free fatty acid was acetic acid in both cheeses and its concentration was higher in cheese with β-glucan. The results of the present study could be used by the dairy industry for manufacturing new products with improved health benefits.
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STRATTON, JAYNE E., ROBERT W. HUTKINS, SUSAN S. SUMNER und STEVE L. TAYLOR. „Histamine and Histamine-Producing Bacteria in Retail Swiss and Low-Salt Cheeses“. Journal of Food Protection 55, Nr. 6 (01.06.1992): 435–39. http://dx.doi.org/10.4315/0362-028x-55.6.435.
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Seventeen low-sodium and low-salt cheeses and 50 Swiss cheeses were surveyed for histamine and histamine-producing organisms. Two of the low-salt cheeses and nine of the Swiss cheese samples contained greater than 45 mg histamine per 100 g of cheese, as determined by the AOAC method. Over 800 total colonies were randomly chosen and screened for histamine production by the leucocrystal violet detection method following their initial isolation from MRS media. However, none of the leucocrystal violet-positive isolates from the low-salt cheese and only five from the Swiss cheese were found to produce histamine in MRS broth supplemented with L-histidine. Proteolysis (determined by the trinitrobenzene-sulfonic acid assay) was also measured in the low-salt cheeses in an attempt to further understand the role of free histidine as a substrate with respect to histamine content. In general, the cheese samples with high histamine levels also had the high values for trichloroacteic acid-soluble nitrogen. However, the highest proteolysis values did not necessarily correlate with the highest histamine values. Two samples of low-salt Swiss cheese that had high trichloroacetic acid-soluble nitrogen (greater than 200 μmoles glycine equivalents per g of cheese) contained less than 15 mg histamine per 100 g cheese.
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MEHTA, ANUJ, und SITA R. TATINI. „An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese“. Journal of Food Protection 57, Nr. 9 (01.09.1994): 776–79. http://dx.doi.org/10.4315/0362-028x-57.9.776.
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This study was carried out to investigate microbiological safety of reduced-fat Cheddar cheese. This was done by studying the behavior of two strains of Listeria monocytogenes, (Scott A-4b and V7-1a) and two species of the genus Salmonella, (Salmonella typhimurium and Salmonella senftenberg) during manufacture and aging of reduced or low-fat stirred curd Cheddar cheese made from milk containing 1.5 to 2.0% fat. The fat content of reduced-fat cheeses was between 20.03 and 21.13% while that of control cheeses was between 28.11 and 30.41%. Listeriae declined slowly in both cheeses and their rate of decline was not affected by fat reduction. During the 20-week aging period, the average (3 trials) log10 colony forming units (CFU)/g decline in Listeria population was 0.84 in control cheese and 0.62 in reduced-fat cheese. During the same period, the average log10 CFU/g decline in Salmonella population was 4.81 in control cheese and 5.16 in reduced-fat cheese. Salmonellae were affected by fat reduction, and during the entire aging period their population was lower in reduced-fat cheese than in control cheese. Thus, reduction of fat in the dry matter of cheese from 48 to 36% had no effect on listeriae but salmonellae declined faster in reduced-fat stirred curd Cheddar cheese.
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Jovanovic, Snezana, Ognjen Macej und Miroljub Barac. „Characteristics of autochthonous production of Sjenica cheese at Sjenica-Pester plateau region“. Biotehnologija u stocarstvu 20, Nr. 1-2 (2004): 131–39. http://dx.doi.org/10.2298/bah0402131j.
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Characteristics and specific autochthonous technology production process of Sjenica cheese at Sjenica-Pester plateau region are presented in this paper. Sitting of Sjenica cheese autochthonous technology was performed by 22 questions opinion poll which unites basic elements and technological operations of autochthonous production. Following locations were selected Krstac, Cetanovice, Rasno, Stavalj, Karajukica Bunari, Crnis, Breza, Boljare i Leskova. Sjenica cheese had high content of moisture (53.36%). According to fat in total solids (58.42%) it belongs to a group of cheeses made of whole milk, and according to moisture on a fat-free basis (73.32%) it belongs to soft cheeses group. Sensory characteristics of cheese were good. Flavor, aroma and color had all characteristics of cheese made of ewe's milk. High level of acidity and low pH value were characteristic for a group of white cheeses in brine, to which Sjenica cheese belongs.
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Gulzar, Nabila. „Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends“. Pakistan Journal of Agricultural Sciences 58, Nr. 04 (01.09.2021): 1359–65. http://dx.doi.org/10.21162/pakjas/21.50.
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Restaurants and pizza makers in Pakistan demand a cheese that has ability to melt, stretch with a characteristics flavor and less free oil formation while applied on pizza dough. The desired characteristics can be obtained with proper amalgamation of fresh and ripened cheeses. Therefore, the present research was planned to prepare Pizza cheese blends (PCB) from fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. Seven Pizza cheese blends were prepared with fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. The quality of Pizza cheese blends were evaluated by measuring chemical composition, proteolysis, intact casein and organic acids contents. The rate of proteolysis (pH 4.6-soluble and TCA-soluble nitrogen) was rapid in PCB made with higher level of four months ripened Cheddar cheese. Electrophoresis (Urea PAGE) and High Performance Liquid Chromatography (HPLC) analysis indicated reduced intact casein in PCB that has higher level of aged (4 months) Cheddar cheese. Mean abundances indicated significant change in organic acid contents of PCB. In conclusion, significant variation was observed for proteolysis, intact casein and organic acids production with the difference in percentages and ages of cheeses. The prevalence of a comparatively large amount of variability in technological properties of Pizza cheese was confirmed. This blending of cheeses provides new insight to cheese industries which directs new strategies to improve the characteristics of Pizza cheese.
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Bittante, Giovanni, Nicolò Amalfitano, Claudio Cipolat-Gotet, Angiolella Lombardi, Giorgia Stocco und Franco Tagliapietra. „Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses“. Foods 11, Nr. 24 (14.12.2022): 4041. http://dx.doi.org/10.3390/foods11244041.
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Cheeses are produced by many different procedures, giving rise to many types differing in ripening time, size, shape, chemical composition, color, texture, and sensory properties. As the first step in a large project, our aim was to characterize and quantify the major sources of variation in cheese characteristics by sampling 1050 different cheeses manufactured by over 100 producers and grouped into 37 categories (16 with protected designation of origin, 4 traditional cheese categories, 3 pasta filata cheese categories, 5 flavored cheese categories, 2 goat milk categories, and 7 other categories ranging from very fresh to very hard cheeses). We obtained 17 traits from each cheese (shape, height, diameter, weight, moisture, fat, protein, water soluble nitrogen, ash, pH, 5 color traits, firmness, and adhesiveness). The main groups of cheese categories were characterized and are discussed in terms of the effects of the prevalent area of origin/feeding system, species of lactating females, main cheese-making technologies, and additives used. The results will allow us to proceed with the further steps, which will address the interrelationships among the different traits characterizing cheeses, detailed analyses of the nutrients affecting human health and sensorial fingerprinting.
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Buffa, Martín, Buenaventura Guamis und Antonio J. Trujillo. „Specific effect of high-pressure treatment of milk on cheese proteolysis“. Journal of Dairy Research 72, Nr. 4 (23.05.2005): 385–92. http://dx.doi.org/10.1017/s0022029905001081.
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The extent of primary and secondary proteolysis of cheeses made from raw (RA), pasteurized (PA, 72 °C, 15 s) or pressure-treated (PR, 500 MPa, 15 min, 20 °C) goats' milk was assessed. Modifications in cheese-making technology were introduced to obtain cheeses with the same moisture content, and thus studied per se the effect of milk treatment on cheese proteolysis.The PR milk cheese samples were differentiated from RA and PA milk cheeses by their elevated β-lg content, and by the faster degradation of αs1-, αs2- and β-CN throughout ripening. Non-significant differences were found in either pH 4·6 soluble-nitrogen or trichloracetic acid soluble-nitrogen contents of cheeses. However, the pasteurization of milk decreased the free amino acid production in cheese. The RA milk cheeses had the highest amount of proline and the lowest concentrations of serine, tyrosine, arginine and α-aminobutyric acid, whereas PR milk cheese showed higher levels of arginine.
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Dizdarević, Tarik, Svijetlana Sakić-Dizdarević, Davide Porcellato, Zlatan Sarić, Mersiha Alkić-Subašić, Roger K. Abrahamsen und Judith A. Narvhus. „Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina“. Fermentation 9, Nr. 12 (05.12.2023): 1006. http://dx.doi.org/10.3390/fermentation9121006.
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Traditional dairy products, especially cheeses, represent part of the cultural food heritage of many countries. In addition, these cheeses constitute microbiological “reservoirs”, of which many have been lost due to the introduction of the pasteurization of milk in the dairy industry. Increased awareness of the importance of microorganisms that make up the biodiversity of traditional cheeses, as well as the development of molecular methods in recent decades, have enabled efforts to identify and preserve them. Traditional Livno cheese is a full-fat hard cheese, considered one of the most famous traditional cheeses of Bosnia and Herzegovina and is seasonally produced from a mixture of raw sheep’s milk supplemented with cow’s milk. Often, Livno cheese has variable quality, due to microbial contamination and poor milk quality. In this study, traditional Livno cheese was studied during the ripening of cheeses produced by different producers during two seasons. Culture-dependent analyses were made during ripening using microbiological plating on suitable media. Likewise, culture-independent methods Denaturing Gradient Gel Electrophoresis (DGGE) and Automated Ribosomal Intergenic Spacer Analysis (ARISA) were used to elucidate the cheese microbiota. Results of analysis showed Lactococcus spp., Streptococcus spp., Lactobacillus spp., Pediococcus spp. and Leuconostoc spp. to be dominant species in traditional Livno cheese. However, when comparing the use of culture-dependent and culture-independent methods in the evaluation of Livno cheese microbiota, Enterococcus was not detected by culture-independent DGGE methods. The microbial population of both the milk and the environment determines the fermentation processes during cheese production and ripening, and thereby defines the quality of this cheese. The numbers of bacteria in the cheese were shown to be dependent on the manufacturer, the degree of ripening and the production season.
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Murthy, Gopala K., und Samuel Cox. „Evaluation of APHA and AOAC Methods for Phosphatase in Cheese“. Journal of AOAC INTERNATIONAL 71, Nr. 6 (01.11.1988): 1195–99. http://dx.doi.org/10.1093/jaoac/71.6.1195.
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Abstract Varieties of market cheese were analyzed for alkaline phosphatase by the modified rapid colorimetric method of the American Public Health Association (APHA) and the official AOAC method, 16.304- 16.306. In the APHA method, 5 g cheese (pH <7.0) is macerated with 2 mL 1:1 carbonate buffer, or 2 mL water (for cheese with pH >7.0). Addition of 0.1 mL magnesium acetate (1 mg magnesium) to test portions of cheese extracts yielded reproducible and quantitative recovery of added phosphatase. In the AOAC method, macerating 0.5 g cheese with 1 mL borate buffer before adding milk phosphatase improved recovery among cheeses. Addition of magnesium ion increased phosphatase activity in some cheeses. Phosphatases in blue mold-ripened and Swiss cheeses were inactivated by heat faster than was milk phosphatase, yet milk phosphatase added to various soft cheeses was completely inactivated at 60°C for 10 min. The lability of phosphatase was due to the heat-denaturing effect of NaCl present in finished cheeses. Some Mexican style soft cheeses contained both heat-labile and heat-stable phosphatases. These data suggest that the phosphatase test to differentiate milk and microbial phosphatases on the basis of repasteurization and analysis of cheese is no longer valid
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Tarakci, Z., und E. Kucukoner. „Note: Effect of Different Cultures on Physico-chemical and Sensory Properties of Low-fat Herby Cheese“. Food Science and Technology International 12, Nr. 5 (Oktober 2006): 423–28. http://dx.doi.org/10.1177/1082013206070216.
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The effect of three commercially available traditional cultures namely yoghurt cultures ( Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), cheese cultures ( Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) and helveticus culture ( Lactobacillus helveticus) on the physico-chemical and sensorial characteristics of low-fat herby cheese were investigated during ripening for 90 days. Low-fat cheese and full-fat cheese without starter culture were also produced, for comparison. Results indicated that addition of the different starter cultures on low-fat cheeses had no significant (P 0.05) effect in compositional (moisture, fat in matter, titratable acidity and pH) and biochemical (water-soluble nitrogen (WSN)), trichloroacetic acid-soluble nitrogen (TCA-SN) and phosphotungstic acid-soluble nitrogen (PTA-SN) compounds in comparison with the low-fat control cheese. The low-fat cheeses made with the starter cultures had slightly greater scores for appearance and colour, body-texture, flavour and acceptability than the control low-fat cheese after 30, 60 and 90 days ripening but differences were not significant (P 0.05). Full-fat cheeses had greater sensory scores than low-fat cheeses.
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Khan, Usman Mir, Ishtiaque Ahmad, Saima Inayat, Hafiz Muhammed Arslan Amin und Zeliha Selamoglu. „Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract“. Turkish Journal of Agriculture - Food Science and Technology 7, Nr. 6 (25.06.2019): 856. http://dx.doi.org/10.24925/turjaf.v7i6.856-860.2391.
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Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made with 0.002% (v/v) rennet (control cheese). Physicochemical properties of Cheddar cheese showed that cheese made with 1% and 2% of CFE had a crumbly and slightly softer texture/appearance. While cheeses containing 3 and 4% crude flowers extracts had semi-hard texture/appearance of curd similar to rennet added cheese. Protein analysis shows that crude flowers extracts made cheese had significantly higher protein content than control. The Cheddar cheese with 3% and 4% CFE were preferred by panelists instead of 1% and 2% CFE for their taste, texture/appearance and overall acceptability. Conclusively, crude flowers extracts coagulated Cheddar cheese fulfills the compositional requirement with acceptable organoleptic characteristics and at the same time provides nutritional health benefits.
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Fusté-Forné, Francesc. „Savouring place: cheese as a food tourism destination landmark“. Journal of Place Management and Development 13, Nr. 2 (05.03.2020): 177–94. http://dx.doi.org/10.1108/jpmd-07-2019-0065.
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Purpose Cheeses convey the identity of a region. The origin of milk, the pastures, the land, the cheesemakers and the traditional recipes transmit the ways a cheese is produced and consumed. This background links to food tourism practices, particularly to cheese-oriented tourism. In this sense, people can buy cheese at a range of selling points, and markets are being one of the most appreciated social, leisure and experience spaces. From a tourist and marketing perspective, the purpose of this paper is to explore the relationship between cheese consumption and place identity, drawing from a study into the cheeses sold in a medium-sized European city. Design/methodology/approach Drawing on 17 semi-structured interviews with cheese vendors in markets and specialist food shops, the provenances of cheeses sold in the city of Reus – south-eastern Catalonia, northeastern Spain – were studied. Findings Local, national and international cheeses were analysed. Results show the type of identity that derives from cheese offer and its opportunities for food tourism planning and development. Practical implications Outcomes of this paper may lead cheese producers to explore new arenas of cheesemaking and cheese distribution. Also, the results inform food tourism stakeholders of what consumers – both locals and tourists – gather when they buy cheese in a medium-sized European city. Originality/value This research offers an innovative approach to the study of the links between food and place. Based on the understanding of the origin of products, this paper leads to further comprehension of specialist food tourisms from the offer perspective, which may also drive to the development of a more robust destination gastronomic identity – in this case, through the particular provision of cheeses.
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Angulo, Julio Tereucán, Luis Torralbo Barría, Claudia Barchiesi Ferrari, Susana Valenzuela Aravena, Silvana Catrilaf González und Manuel Mora Chepo. „The Artisanal Cheese Factory in the Context of the Araucanía Region – Chile“. International Journal of Membrane Science and Technology 10, Nr. 1 (25.10.2023): 1414–23. http://dx.doi.org/10.15379/ijmst.v10i1.2894.
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Traditional artisanal cheeses are known in Chile and Argentina as country cheeses, or in some other places as farm cheeses or farmhouse cheeses. All these terms are used to refer to cheeses made in small workshops or cheese factories, where the process is carried out by hand by the same members of the family and with a minimum presence of employees. A distinctive feature of cheese production is that the production processes have incorporated elements of the culture and environment in which the activity takes place. the purposes of this article referred to characterize the artisanal cheese factory and its producers in the context of the Araucanía Region in Chile. The region of La Araucanía is located in Chile, between the regions of Bío Bío and Los Ríos. Its area is 31,842 km² and its regional capital is the commune of Temuco. The type of study is quantitative of a transitional-descriptive type in 19 communes and 137 cheese producers of the provinces of Malleco and Cautín in the region of La Araucanía, territories where the cheese producers that are part of the sample are located. The characteristics of the producers, cheese factories and processes associated with the production of cheese, account for a cheese reality that has a set of potentialities and complexities necessary to consider not as problems of the artisanal cheese factory, but as realities and baselines on which it works and it is necessary to continue working in post of its empowerment and its value as part of the agri-food production system in the region of La Araucanía-Chile.
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Caldeo, Veronica, John A. Hannon, Dara-Kate Hickey, Dave Waldron, Martin G. Wilkinson, Thomas P. Beresford und Paul L. H. McSweeney. „Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds“. Journal of Dairy Research 83, Nr. 4 (03.10.2016): 479–86. http://dx.doi.org/10.1017/s002202991600056x.
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In cheese, a negative oxidation-reduction (redox) potential is required for the stability of aroma, especially that associated with volatile sulphur compounds. To control the redox potential during ripening, redox agents were added to the salted curd of Cheddar cheese before pressing. The control cheese contained only salt, while different oxidising or reducing agents were added with the NaCl to the experimental cheeses. KIO3 (at 0·05, 0·1 and 1%, w/w) was used as the oxidising agent while cysteine (at 2%, w/w) and Na2S2O4 (at 0·05 and 0·1%, w/w) were used as reducing agents. During ripening the redox potential of the cheeses made with the reducing agents did not differ significantly from the control cheese (Eh ≈ −120 mV) while the cheeses made with 0·1 and 0·05% KIO3 had a significantly higher and positive redox potential in the first month of ripening. Cheese made with 1% KIO3 had positive values of redox potential throughout ripening but no starter lactic acid bacteria survived in this cheese; however, numbers of starter organisms in all other cheeses were similar. Principal component analysis (PCA) of the volatile compounds clearly separated the cheeses made with the reducing agents from cheeses made with the oxidising agents at 2 month of ripening. Cheeses with reducing agents were characterized by the presence of sulphur compounds whereas cheeses made with KIO3 were characterized mainly by aldehydes. At 6 month of ripening, separation by PCA was less evident. These findings support the hypothesis that redox potential could be controlled during ripening and that this parameter has an influence on the development of cheese flavour.
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Jurado, Miguel, und Carlos Javier Vicente. „Penicillium commune affects textural properties and water distribution of hard and extra-hard cheeses“. Journal of Dairy Research 87, Nr. 1 (17.01.2020): 117–22. http://dx.doi.org/10.1017/s0022029919000906.
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AbstractWe analyzed the effects of growth of Penicillium commune, one of the most frequent fungal species associated with cheese, on the water diffusion and texture of hard and extra-hard cheeses. A total of 36 hard cheese blocks and 36 extra-hard cheese blocks were manufactured, salted at different levels (0.5, 1.25 and 2% w/w), and assigned to different treatments (control and inoculated). Cheese texture was analyzed using a penetration needle probe at 2 and 5 weeks after ripening. Firmness, defined as the maximum force detected in the penetration probe, was higher in both hard and extra-hard inoculated cheese blocks compared with the control. In addition, the presence of fungal growth on cheese rind increased the total work of penetration (a measure of resistance to probe penetration), but only in extra-hard cheeses, suggesting that the moisture of cheese might be affecting the growth capacities and performance of P. commune. The change in textural properties of cheeses was linked to desiccation of the upper 0.5-cm rind layer mediated by P. commune.
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Quigley, Lisa, Orla O'Sullivan, Tom P. Beresford, R. Paul Ross, Gerald F. Fitzgerald und Paul D. Cotter. „High-Throughput Sequencing for Detection of Subpopulations of Bacteria Not Previously Associated with Artisanal Cheeses“. Applied and Environmental Microbiology 78, Nr. 16 (08.06.2012): 5717–23. http://dx.doi.org/10.1128/aem.00918-12.
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ABSTRACTHere, high-throughput sequencing was employed to reveal the highly diverse bacterial populations present in 62 Irish artisanal cheeses and, in some cases, associated cheese rinds. Using this approach, we revealed the presence of several genera not previously associated with cheese, includingFaecalibacterium,Prevotella, andHelcococcusand, for the first time, detected the presence ofArthrobacterandBrachybacteriumin goats' milk cheese. Our analysis confirmed many previously observed patterns, such as the dominance of typical cheese bacteria, the fact that the microbiota of raw and pasteurized milk cheeses differ, and that the level of cheese maturation has a significant influence onLactobacilluspopulations. It was also noted that cheeses containing adjunct ingredients had lower proportions ofLactococcusspecies. It is thus apparent that high-throughput sequencing-based investigations can provide valuable insights into the microbial populations of artisanal foods.
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Öztürk, Mustafa, und Büşra Gülşah Güncü. „Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese“. Turkish Journal of Agriculture - Food Science and Technology 9, Nr. 4 (23.04.2021): 650–54. http://dx.doi.org/10.24925/turjaf.v9i4.650-654.3764.
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Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated. The compositions of cheeses were analyzed 2 weeks after production. Brine protein content were monitored at 2 and 4 week of storage. The effect of the brine calcium concentration on the texture and meltability of cheeses were monitored Texture Profile Analysis (TPA) and Schreiber meltability test at 2 and 4 weeks of storage. The decrease in brine calcium concentration increased the protein transfer from cheese to brine, leading to an increase in the moisture content of cheese. As the calcium concentration increased in brine, an increase in the hardness, and decrease in adhesiveness and meltability of the cheeses were observed during storage. In conclusion, softening/solubilization of the surface of fresh perline Mozzarella cheese can be prevented with increasing the brine calcium concentration.
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Pelivanoska, Daniela. „Techniques for Making Cheese with Low Salt and Fat Content“. International Journal of Research and Review 9, Nr. 7 (30.07.2022): 564–73. http://dx.doi.org/10.52403/ijrr.20220761.
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When the term "reduced fat" or "lower fat content" is used on the label of cheese products, it means that the product must contain 25% less fat than the reference amount in traditional standardized cheeses. In recent years, owing to the risks associated with excessive dietary intake of fat and sodium, there is an increased consumer demand for food products, including cheese, with reduced fat and salt content. The dairy industry in developed countries is focused on the production of various types of cheeses with low fat and salt content. As a result, much research has been conducted to study the characteristics of different types of low-fat and low-salt cheeses and to improve their characteristics compared to full-fat cheeses. Despite the mitigating effects of calcium reduction, the reduced-fat, reduced-salt, lower-calcium cheese was, nevertheless, firmer, harder, more cohesive, and chewier and flowed less than the full-fat, full-salt cheese. In this paper, special emphasis is placed on technologies for eliminating the disadvantages of cheeses with reduced fat and salt content, for their nutritional, flavor and organoleptic properties to be closer to other types of cheese and at the same time to meet the needs of consumers. Keywords: cheese, salt, fat, additional crops, technology
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Zhang, Deju, Kai Jiang, Hui Luo, Xiaorui Zhao, Peng Yu und Yiming Gan. „Replacing animal proteins with plant proteins: Is this a way to improve quality and functional properties of hybrid cheeses and cheese analogs?“ Comprehensive Reviews in Food Science and Food Safety 23, Nr. 1 (13.12.2023): 1–36. http://dx.doi.org/10.1111/1541-4337.13262.
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AbstractThe growing emphasis on dietary health has facilitated the development of plant‐based foods. Plant proteins have excellent functional attributes and health‐enhancing effects and are also environmentally conscientious and animal‐friendly protein sources on a global scale. The addition of plant proteins (including soy protein, pea protein, zein, nut protein, and gluten protein) to diverse cheese varieties and cheese analogs holds the promise of manufacturing symbiotic products that not only have reduced fat content but also exhibit improved protein diversity and overall quality. In this review, we summarized the utilization and importance of various plant proteins in the production of hybrid cheeses and cheese analogs. Meanwhile, classification and processing methods related to these cheese products were reviewed. Furthermore, the impact of different plant proteins on the microstructure, textural properties, physicochemical attributes, rheological behavior, functional aspects, microbiological aspects, and sensory characteristics of both hybrid cheeses and cheese analogs were discussed and compared. Our study explores the potential for the development of cheeses made from full/semi‐plant protein ingredients with greater sustainability and health benefits. Additionally, it further emphasizes the substantial chances for scholars and developers to investigate the optimal processing methods and applications of plant proteins in cheeses, thereby improving the market penetration of plant protein hybrid cheeses and cheese analogs.
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Gulzar, Nabila, Aysha Sameen, Rana Muhammad Aadil, Amna Sahar, Saima Rafiq, Nuzhat Huma, Muhammad Nadeem, Rizwan Arshad und Iqra Muqadas Saleem. „Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking“. Foods 9, Nr. 2 (19.02.2020): 214. http://dx.doi.org/10.3390/foods9020214.
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The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.
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Yudatama, Rizky, Tridjoko Wisnu Murti und Yustina Yuni Suranindyah. „Kualitas Keju yang Dihasilkan dari Susu Kambing Ras Kaligesing pada Bulan Laktasi yang Berbeda (Cheese Quality Made From Milk of Ettawa Crossbred Goat, Based on Different Lactation Stages)“. Buletin Peternakan 34, Nr. 3 (21.02.2012): 186. http://dx.doi.org/10.21059/buletinpeternak.v34i3.89.
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<p>The objective of the experiment was to evaluate the effect of lactation stages on the quality and flavor of 2 months ripened cheese. The experiment was conducted from December 2009 until April 2010. Five goats were used as samples. Milk were collected at 7 days and 30 days post kidding. Cheeses were coagulated using rennet which produced by extracting dried abomasum of 10 days old goat kid. Fresh cheeses were analyzed for its quality and kept for 2 months. After 2 month, ripened cheeses were analyzed for its quality and flavor. Parameters observed were cheese’s physical quality (cheese yield and tenderness), chemical quality (pH, protein, fat, moisture, ash, calcium) and flavor (for ripened cheeses). Cheese yield, tenderness, pH, protein, fat, moisture, ash, and calcium composition were analyzed using Repeated Measurement of General Linear Model and flavor quality was analyzed using Mann-Whitney Test. The result showed that lactation stages (7 and 30 days post kidding) did not significantly affect cheese yield, pH, protein, fat, and calcium but it had an effect on tenderness, moisture, and ash. Ripening significantly affected flavor such as salty, sour, bitter, and rancidity but not the sweet taste. Ripening was also affected pH and fat composition but moisture, ash, protein, calcium, and tenderness were not affected. It can be concluded that 2 stages of lactation did not significantly affect overall cheese quality, but it was suggested to choose milk from days 30 after partum as cheese raw material since cheeses from days 7 milk have a flavor defect (bitter) and this kind of milk is still needed by the kids of<br />the goat.</p><p><br />(Key words: Kaligesing race goat’s milk, Cheese quality, Cheese ripening, Cheese flavor, Stage of lactation)<br /><br /></p>
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Pappa, Eleni C., Efthymia Kondyli, Loulouda Bosnea und Marios Mataragas. „Changes in the Physicochemical Properties of Kashkaval of Pindos Cheese Produced with Different Salting Methods during Ripening“. Journal of Food Research 9, Nr. 6 (06.10.2020): 13. http://dx.doi.org/10.5539/jfr.v9n6p13.
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Kashkaval of Pindos cheeses were produced either with sheep (100%) or mixture of sheep (90%) - goat (10%) milk. Sheep milk cheeses were manufactured either by dry salting or by immersion in 18% w/w salt (NaCl) brine. Cheeses made with the mixture of sheep- goat milk were directly immersed in brine of 15% or 18% w/w NaCl concentration. These are common practices of cheese salting used by the traditional cheese-makers. The physicochemical characteristics of all cheeses were monitored during a ripening period of 3-months. The results have shown that the physicochemical characteristics of both cheeses were not affected by the different salting methods. Therefore, Kashkaval of Pindos cheese can be salted either with dry salt or with immersion in brine, without altering their main composition and organoleptic characteristics. Furthermore, some historical data about Kashkaval of Pindos cheese are included.
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Bielecka, Marika, und Grażyna Cichosz. „The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses“. Mljekarstvo 70, Nr. 1 (08.01.2020): 28–39. http://dx.doi.org/10.15567/mljekarstvo.2020.0103.
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The market of ripened cheese is growing rapidly and is highly competitive. Dairy manufacturers have expanded their product range to include cheese-like products where milk fat is replaced with vegetable oils. Cheese-like products have gained popularity among both convenient food producers and consumers looking for cheaper cheese substitutes. Fat determines the sensory attributes of cheeses. The sensory quality of cheese can also be modified through the addition of selected adjunct cultures. This study evaluated the influence of milk fat replacement with palm oil and the addition of an adjunct culture of Lactobacillus paracasei LPC-37 on the sensory attributes of Dutch-type cheeses and cheese-like products during ripening. The chemical composition, content of volatile compounds and colour were analysed. The replacement of milk fat with palm oil contributed to differences in the sensory profile and colour of cheese-like products and deteriorated their sensory quality. However, the addition of L. paracasei LPC-37 improved the sensory characteristics of cheese-like products.
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Ritota, Mena, Raffaella Comitato und Pamela Manzi. „Cow and Ewe Cheeses Made with Saffron: Characterization of Bioactive Compounds and Their Antiproliferative Effect in Cervical Adenocarcinoma (HeLa) and Breast Cancer (MDA-MB-231) Cells“. Molecules 27, Nr. 6 (19.03.2022): 1995. http://dx.doi.org/10.3390/molecules27061995.
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Saffron is a widespread consumed spice containing many phytochemicals. It is often used in dairy technologies to enhance color and flavor of cheeses, but it is also known for its several therapeutic effects, as well as its antiproliferative and anticancer properties. In this study High Performance Liquid Chromatography was used to characterize saffron bioactive compounds in cow and ewe cheeses made with saffron, and the antiproliferative effect of the crocin-rich extracts from cheeses was investigated on different cellular lines (CaCo2, MDA-MB-231 and HeLa) by MTT assay. Crocins were observed in all cheese samples, with the total content ranging between 0.54 and 30.57 mg trans-4-GG/100 g cheese, according to the different cheese making process. Picrocrocin was detected in no cheese (probably due to its degradation during cheese making), while safranal was detected only in one ewe cheese (mainly due to its high volatility). HeLa and MDA-MB-231 cells were sensitive to treatment with crocin-rich extracts from cheeses, while no effect was observed on CaCo2 cells. The chemical environment of the food matrix seems to have a great influence on the crocin antiproliferative effect: the crocin-rich extracts from cheese with both high residual N/protein and fat contents showed increased antiproliferative effect compared to pure crocin (trans-4-GG), but cheeses from different milk species (type of fats and proteins) could also play an important role in modulating crocin’s antiproliferative effects.
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CARMINATI, D., M. GATTI, B. BONVINI, E. NEVIANI und G. MUCCHETTI. „High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics“. Journal of Food Protection 67, Nr. 8 (01.08.2004): 1671–75. http://dx.doi.org/10.4315/0362-028x-67.8.1671.
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The presence of Listeria monocytogenes on the rind of Gorgonzola cheese is difficult to avoid. This contamination can easily occur as a consequence of handling during ripening. The aims of this study were to determine the efficiency of high-pressure processing (HPP) for inactivation of L. monocytogenes on cheese rind and to evaluate the influence of HPP treatments on sensory characteristics. Gorgonzola cheese rinds, after removal, were inoculated (about 7.0 log CFU/g) with L. monocytogenes strains previously isolated from other Gorgonzola cheeses. The inoculated cheese rinds were processed with an HPP apparatus under conditions of pressure and time ranging from 400 to 700 MPa for 1 to 15 min. Pressures higher than 600 MPa for 10 min or 700 MPa for 5 min reduced L. monocytogenes more than 99%. A reduction higher than 99.999% was achieved pressurizing cheese rinds at 700 MPa for 15 min. Lower pressure or time treatments were less effective and varied in effectiveness with the cheese sample. Changes in sensory properties possibly induced by the HPP were evaluated on four different Gorgonzola cheeses. A panel of 18 members judged the treated and untreated cheeses in a triangle test. Only one of the four pressurized cheeses was evaluated as different from the untreated sample. HPP was effective in the reduction of L. monocytogenes on Gorgonzola cheese rinds without significantly changing its sensory properties. High-pressure technology is a useful tool to improve the safety of this type of cheese.
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Zago, Miriam, Lia Rossetti, Tommaso Bardelli, Domenico Carminati, Nelson Nazzicari und Giorgio Giraffa. „Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences“. Foods 10, Nr. 8 (07.08.2021): 1826. http://dx.doi.org/10.3390/foods10081826.
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The microbiota of Protected Designation of Origin (PDO) cheeses plays an essential role in defining their quality and typicity and could be applied to protect these products from counterfeiting. To study the possible role of cheese microbiota in distinguishing Grana Padano (GP) cheese from generical hard cheeses (HC), the microbial structure of 119 GP cheese samples was studied by DNA metabarcoding and DNA metafingerprinting and compared with 49 samples of generical hard cheeses taken from retail. DNA metabarcoding highlighted the presence, as dominant taxa, of Lacticaseibacillus rhamnosus, Lactobacillus helveticus, Streptococcus thermophilus, Limosilactobacillus fermentum, Lactobacillus delbrueckii, Lactobacillus spp., and Lactococcus spp. in both GP cheese and HC. Differential multivariate statistical analysis of metataxonomic and metafingerprinting data highlighted significant differences in the Shannon index, bacterial composition, and species abundance within both dominant and subdominant taxa between the two cheese groups. A supervised Neural Network (NN) classification tool, trained by metagenotypic data, was implemented, allowing to correctly classify GP cheese and HC samples. Further implementation and validation to increase the robustness and improve the predictive capacity of the NN classifier will be needed. Nonetheless, the proposed tool opens interesting perspectives in helping protection and valorization of GP and other PDO cheeses.