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Hesarinejad MA, Lorenzo JM, Rafe A. Influence of gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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Enrofloxacin treatment on dairy goats: Presence of antibiotic in milk and impact of residue on technological process and characteristics of mature cheese. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107762] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Ruiz Pérez‐Cacho P, Haba Ruiz MA, Dios‐Palomares R, Galán‐Soldevilla H. Linear regression models for estimating the effect of technological factors on the sensory characteristics of goat cheeses. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pilar Ruiz Pérez‐Cacho
- Departamento de Bromatología Tecnología de los Alimentos Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
| | - María Auxiliadora Haba Ruiz
- Departamento de Bromatología Tecnología de los Alimentos Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
| | - Rafaela Dios‐Palomares
- Departamento Estadística, Econometría, Investigación Operativa, Organización de Empresas y Economía Aplicada Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
| | - Hortensia Galán‐Soldevilla
- Departamento de Bromatología Tecnología de los Alimentos Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
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Quintanilla P, Beltrán MC, Molina A, Escriche I, Molina MP. Characteristics of ripened Tronchón cheese from raw goat milk containing legally admissible amounts of antibiotics. J Dairy Sci 2019; 102:2941-2953. [PMID: 30799115 DOI: 10.3168/jds.2018-15532] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 12/20/2018] [Indexed: 11/19/2022]
Abstract
The aim of this study was to evaluate the transfer of the most widely used antibiotics in dairy goats from milk to cheese as well as their effect on the cheese-making process and cheese characteristics during ripening. Antibiotic-free milk was spiked individually with 7 veterinary drugs (amoxicillin, benzylpenicillin, cloxacillin, erythromycin, ciprofloxacin, enrofloxacin, and oxytetracycline) at an equivalent concentration of the European Union maximum residue limit. Spiked goat milk was used to make mature Tronchón cheeses, which were analyzed at 0, 30, and 60 d of maturation to determine pH, chemical composition, proteolytic and lipolytic activities, and color and textural properties. A sensory evaluation of 60-d ripened cheeses was carried out. Cheeses from raw antibiotic-free goat milk were made simultaneously to be used as reference. The cheese-making process was unaffected by the presence of most antibiotics evaluated. Only erythromycin and oxytetracycline significantly increased the time required for cheese production (122 ± 29 and 108 ± 25 min, respectively). However, variable amounts of antibiotics, ranging from 7.4 to 68%, were transferred from milk to cheese, with oxytetracycline and quinolones showing the highest retention rates. In general, antibiotic residues present in the cheeses at the beginning of maturation decrease significantly along time. Thus, β-lactams and erythromycin residues were not detectable after 30 d of ripening. However, relatively high concentrations of enrofloxacin (148 ± 12 µg/kg) and ciprofloxacin (253 ± 24 µg/kg) residues were found in the cheeses after 60 d of maturation. The quality characteristics of the Tronchón cheeses were only slightly affected by such substances, with few significant differences in the free fatty acid concentration and color and textural properties of the cheeses. Results herein indicate that the use of goat milk containing antibiotics, such as quinolones, at the European Union maximum residue limit for cheese production could adversely affect the safety of the final products because relatively high concentrations of these substances could be retained in soft and semi-mature cheeses, making it necessary to assess the risk for consumer health. Studies on the partition of the antibiotic substances during cheese-making, using specific technologies, would be convenient to guarantee the safety of cheese and related products.
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Affiliation(s)
- P Quintanilla
- Institute for Animal Science and Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain
| | - M C Beltrán
- Institute for Animal Science and Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain
| | - A Molina
- Department of Science and Agroforestry Technology (ETSIA-IDR), Universidad de Castilla-La Mancha, 02071, Albacete, Spain
| | - I Escriche
- Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain
| | - M P Molina
- Institute for Animal Science and Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain.
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Jessica LFS, Marco APDS, Ranio CFDS, Ruthele MDC, Rodolfo GDS, Juliana AC, Kenia BDO, Geovana RP, Moacir EL, Edmar SN. Effect of whey storage on physicochemical properties, microstructure and texture profile of ricotta cheese. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajb2016.15692] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Silva RA, Bezerra VS, Pimentel MDCB, Porto ALF, Cavalcanti MTH, Filho JLL. Proteomic and peptidomic profiling of Brazilian artisanal 'Coalho' cheese. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4337-4344. [PMID: 26801736 DOI: 10.1002/jsfa.7640] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2015] [Revised: 01/13/2016] [Accepted: 01/16/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Artisanal 'Coalho' cheese is a product typically popular in the Brazilian north-eastern region. Production of this cheese represents about 9.2% of the internal crude product of Pernambuco State. Several peptides are generated from hydrolysis of αS1 -, αS2 -, β-, and κ-caseins during manufacture of this cheese. The commercial importance of Brazilian artisanal 'Coalho' cheese justifies the examination of both the protein and peptide profiles of cheeses from six cities of the semi-arid region of Pernambuco State, Brazil. RESULTS SDS-PAGE of the aqueous extracts of 'Coalho' cheeses (WSP) showed bands of lactoferrin, β-lactoglobulin, β-lactoglobulin (dimer), α-lactoalbumin, bovine serum albumin, α-casein, β-casein, κ-casein and para-κ-casein. A total of 57 to 72 peptides were confirmed by mass spectra in the different samples of 'Coalho' cheese which 32 known peptides (11 from αS1 -casein, three from αS2 -casein, 15 from β-casein and three from κ-casein), comprising seven caseinphosphopeptides. Among the unidentified peptides, three showed high intensity peaks in all 'Coalho' cheeses studied (with molecular weights of 1597, 1725/1726, 2778/2779 Da). CONCLUSION The proteomic studies revealed peptides that may represent molecular markers or fingerprints for investigating the quality control and regional characterisation of these 'Coalho' cheeses. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Roberto A Silva
- Laboratório de Imunopatologia Keizo Asami-LIKA, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego, 1235, Cidade Universitária, 50780-901, Recife, Pernambuco, Brazil
- LABTECBIO/Departamento de Morfologia e Fisiologia Animal, Universidade Federal Rural de Pernambuco-UFRPE, Rua Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900, Recife, Pernambuco, Brazil
| | - Vilma S Bezerra
- Laboratório de Imunopatologia Keizo Asami-LIKA, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego, 1235, Cidade Universitária, 50780-901, Recife, Pernambuco, Brazil
- LABTECBIO/Departamento de Morfologia e Fisiologia Animal, Universidade Federal Rural de Pernambuco-UFRPE, Rua Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900, Recife, Pernambuco, Brazil
| | - Maria do Carmo B Pimentel
- Laboratório de Imunopatologia Keizo Asami-LIKA, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego, 1235, Cidade Universitária, 50780-901, Recife, Pernambuco, Brazil
- Departamento de Bioquímica, Universidade Federal de Pernambuco - UFPE, Av. Prof. Moraes Rego, 1235 Cidade Universitária, 50670-901, Recife, Pernambuco, Brazil
| | - Ana Lúcia F Porto
- Laboratório de Imunopatologia Keizo Asami-LIKA, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego, 1235, Cidade Universitária, 50780-901, Recife, Pernambuco, Brazil
- LABTECBIO/Departamento de Morfologia e Fisiologia Animal, Universidade Federal Rural de Pernambuco-UFRPE, Rua Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900, Recife, Pernambuco, Brazil
| | - Maria Taciana H Cavalcanti
- Laboratório de Imunopatologia Keizo Asami-LIKA, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego, 1235, Cidade Universitária, 50780-901, Recife, Pernambuco, Brazil
- LABTECBIO/Departamento de Morfologia e Fisiologia Animal, Universidade Federal Rural de Pernambuco-UFRPE, Rua Dom Manoel de Medeiros, s/n, Dois Irmãos, 52171-900, Recife, Pernambuco, Brazil
| | - José Luiz L Filho
- Laboratório de Imunopatologia Keizo Asami-LIKA, Universidade Federal de Pernambuco-UFPE, Av. Prof. Moraes Rego, 1235, Cidade Universitária, 50780-901, Recife, Pernambuco, Brazil
- Departamento de Bioquímica, Universidade Federal de Pernambuco - UFPE, Av. Prof. Moraes Rego, 1235 Cidade Universitária, 50670-901, Recife, Pernambuco, Brazil
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- R, Nurindah Sari M, Lisdiyanti P, Widyastuti Y, Sukara E. Utilization of Milk Clotting Enzyme from Lactobacillus casei D11 for Mozzarella Cheese Making. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2015. [DOI: 10.6066/jtip.2015.26.1.63] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Tofalo R, Schirone M, Fasoli G, Perpetuini G, Patrignani F, Manetta AC, Lanciotti R, Corsetti A, Martino G, Suzzi G. Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe’s raw milk cheese. Food Chem 2015; 175:121-7. [DOI: 10.1016/j.foodchem.2014.11.088] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Revised: 11/12/2014] [Accepted: 11/15/2014] [Indexed: 10/24/2022]
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Magenis RB, Prudêncio ES, Fritzen-Freire CB, Stephan MP, Silvio do Egito A, Daguer H. Rheological, physicochemical and authenticity assessment of Minas Frescal cheese. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.04.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Fresno M, Álvarez S, Díaz E, Virto M, de Renobales M. Short communication: Sensory profile of raw goat milk cheeses made with artisan kid rennet pastes from commercial-weight animals: alternative to farmhouse goat cheeses. J Dairy Sci 2014; 97:6111-5. [PMID: 25064646 DOI: 10.3168/jds.2014-8238] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2014] [Accepted: 06/14/2014] [Indexed: 11/19/2022]
Abstract
The loss of traditional kid rennet pastes in the Canary Islands (Spain), as in many other regions, is most likely due to the custom of using abomasa from very young animals killed below desirable commercial weight. In addition, the reasonable price of commercial rennets (CR) has resulted in the loss of typical sensory characteristics for most farmhouse raw goat milk cheeses, placing them at a disadvantage when local and international markets are full of different cheeses, often with aggressive marketing strategies. This paper analyzes the sensory characteristics of raw goat milk cheeses made with rennet pastes prepared from commercial kid abomasa in 2 ways: dried while full of ingested milk [full, commercial, artisan kid rennet (FCKR)], or dried after being emptied of ingested milk and refilled with raw goat milk [empty, commercial, artisan kid rennet (ECKR)]. This latter practice allows the use of empty abomasa, or abomasa with grass, soil, and so on. Sensory profiles of cheeses made with FCKR and ECKR rennets were compared with those made with CR by an expert panel (n=7). The FCKR and ECKR cheeses had similar sensory profiles. Although scores for FCKR cheeses were somewhat higher than for ECKR cheeses, they were in the range found for traditional cheeses made with rennet prepared with abomasa from very young animals. The sensory profile of CR cheeses was very different. Almost 90% of consumer panelists (n=90) preferred cheeses made with the experimental rennet pastes. These results demonstrate the possibility to prepare artisan rennet pastes from commercial-weight kids in an easy way for farmhouse cheese makers using local resources that would otherwise be destroyed in abattoirs.
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Affiliation(s)
- M Fresno
- Animal Production and Forage Research Unit, Canarian Agronomic Research Institute (ICIA), 38200 La Laguna, Spain.
| | - S Álvarez
- Animal Production and Forage Research Unit, Canarian Agronomic Research Institute (ICIA), 38200 La Laguna, Spain
| | - E Díaz
- Animal Production and Forage Research Unit, Canarian Agronomic Research Institute (ICIA), 38200 La Laguna, Spain
| | - M Virto
- Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country/EHU, 01006 Vitoria-Gasteiz, Spain
| | - M de Renobales
- Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country/EHU, 01006 Vitoria-Gasteiz, Spain
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Prudêncio ES, Müller CM, Fritzen-Freire CB, Amboni RDC, Petrus JCC. Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of ricotta cheese. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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García V, Rovira S, Boutoial K, Ferrandini E, López Morales MB. Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:552-559. [PMID: 23818311 DOI: 10.1002/jsfa.6292] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2013] [Revised: 06/06/2013] [Accepted: 07/01/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The increase in the demand for goat's cheese throughout the world has encouraged research into the development of new related products with different textural characteristics. The aim of this work was to study the effect of three commercial starter cultures through the assessment of physicochemical and textural characteristics of goat's milk cheeses made with vegetable coagulant (Cynara cardunculus) during ripening. RESULTS Use of the different starter cultures produced a significant effect (P < 0.05) on moisture, proteins, pH, nitrogen fractions and hardness of the cheeses. Results show that the addition of mesophilic starters ensures the correct acidification rate and produced cheeses with lower pH values and greater hardness. Use of thermophilic starter cultures produces cheeses with less instrumental hardness and the use of mixed cultures produced less proteolysis. CONCLUSION These results are found useful for selecting the most suitable starter for the development of new goat's cheeses.
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Affiliation(s)
- Víctor García
- Food Science and Technology Department, University of Murcia, Campus de Espinardo, 30100, Murcia, Spain
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Boutoial K, Alcántara Y, Rovira S, García V, Ferrandini E, López MB. Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12024] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khalid Boutoial
- Food Science and Technology Department; Faculty of Veterinary; Campus Mare Nostrum (CMN); University of Murcia; campus de Espinardo; 30071; Murcia; Spain
| | - Yanilka Alcántara
- Food Science and Technology Department; Faculty of Veterinary; Campus Mare Nostrum (CMN); University of Murcia; campus de Espinardo; 30071; Murcia; Spain
| | - Silvia Rovira
- Food Science and Technology Department; Faculty of Veterinary; Campus Mare Nostrum (CMN); University of Murcia; campus de Espinardo; 30071; Murcia; Spain
| | - Víctor García
- Food Science and Technology Department; Faculty of Veterinary; Campus Mare Nostrum (CMN); University of Murcia; campus de Espinardo; 30071; Murcia; Spain
| | - Eduardo Ferrandini
- Food Science and Technology Department; Faculty of Veterinary; Campus Mare Nostrum (CMN); University of Murcia; campus de Espinardo; 30071; Murcia; Spain
| | - María Belén López
- Food Science and Technology Department; Faculty of Veterinary; Campus Mare Nostrum (CMN); University of Murcia; campus de Espinardo; 30071; Murcia; Spain
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Ferrandini E, Castillo M, de Renobales M, Virto MD, Garrido MD, Rovira S, López MB. Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese. J Dairy Sci 2012; 95:2788-96. [PMID: 22612916 DOI: 10.3168/jds.2011-4733] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2011] [Accepted: 01/20/2012] [Indexed: 11/19/2022]
Abstract
The influence of lamb rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste rennet. The rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese.
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Affiliation(s)
- E Ferrandini
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Campus de Espinardo, E- 30071 Murcia, Spain
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Delgado FJ, González-Crespo J, Cava R, Ramírez R. Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1536-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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