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Gao P, Zhang W, Wei M, Chen B, Zhu H, Xie N, Pang X, Marie-Laure F, Zhang S, Lv J. Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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2
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Challenging Sustainable and Innovative Technologies in Cheese Production: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10030529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production. Major differences in the same type of cheese (i.e., hard cheese) are caused by the rennet and dairy cultures, which affect the ripening process. This review aims to explore current technological advancements in animal genetics, methods for the isolation and production of rennet and dairy cultures, along with possible applications of microencapsulation in rennet and dairy culture production, as well as the challenge posed to current dairy technologies by the preservation of biodiversity. Based on the reviewed scientific literature, it can be concluded that innovative approaches and the described techniques can significantly improve cheese production.
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3
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Enespa, Chandra P, Singh DP. Sources, purification, immobilization and industrial applications of microbial lipases: An overview. Crit Rev Food Sci Nutr 2022; 63:6653-6686. [PMID: 35179093 DOI: 10.1080/10408398.2022.2038076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Microbial lipase is looking for better attention with the fast growth of enzyme proficiency and other benefits like easy, cost-effective, and reliable manufacturing. Immobilized enzymes can be used repetitively and are incapable to catalyze the reactions in the system continuously. Hydrophobic supports are utilized to immobilize enzymes when the ionic strength is low. This approach allows for the immobilization, purification, stability, and hyperactivation of lipases in a single step. The diffusion of the substrate is more advantageous on hydrophobic supports than on hydrophilic supports in the carrier. These approaches are critical to the immobilization performance of the enzyme. For enzyme immobilization, synthesis provides a higher pH value as well as greater heat stability. Using a mixture of immobilization methods, the binding force between enzymes and the support rises, reducing enzyme leakage. Lipase adsorption produces interfacial activation when it is immobilized on hydrophobic support. As a result, in the immobilization process, this procedure is primarily used for a variety of industrial applications. Microbial sources, immobilization techniques, and industrial applications in the fields of food, flavor, detergent, paper and pulp, pharmaceuticals, biodiesel, derivatives of esters and amino groups, agrochemicals, biosensor applications, cosmetics, perfumery, and bioremediation are all discussed in this review.
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Affiliation(s)
- Enespa
- School for Agriculture, Sri Mahesh Prasad Post Graduate College, University of Lucknow, Lucknow, Uttar Pradesh, India
| | - Prem Chandra
- Food Microbiology & Toxicology Laboratory, Department of Microbiology, School for Environmental Sciences, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, Uttar Pradesh, India
| | - Devendra Pratap Singh
- Department of Environmental Science, School for Environmental Sciences, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, Uttar Pradesh, India
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4
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Demir Özer E, Esen MK, İçigen M, Özer CO. Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100376] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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5
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Zheng X, Shi X, Wang B. A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese. Front Microbiol 2021; 12:703284. [PMID: 34394049 PMCID: PMC8358398 DOI: 10.3389/fmicb.2021.703284] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 07/12/2021] [Indexed: 12/05/2022] Open
Abstract
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. This paper reviews the research progress on the general processing technology and key control points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese. Combined with the development of modern detection technology, the evolution of microbial structure, population evolution and flavor correlation in cheese from different countries was analyzed, which is of great significance for the search for core functional yeast microorganisms and the industrialization prospect of traditional fermented cheese.
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Affiliation(s)
| | - Xuewei Shi
- Food College, Shihezi University, Shihezi, China
| | - Bin Wang
- Food College, Shihezi University, Shihezi, China
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6
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Ozer C. The Usability of Lor Cheese in Some Dairy-Based Desserts of Turkish and International Cuisines. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2019.1692745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Cagla Ozer
- Gastronomy and Culinary Arts, İstinye University, İstanbul, Turkey
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7
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Ianni A, Bennato F, Martino C, Grotta L, Martino G. Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet. Molecules 2020; 25:E461. [PMID: 31979062 PMCID: PMC7037034 DOI: 10.3390/molecules25030461] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 01/19/2020] [Accepted: 01/21/2020] [Indexed: 11/16/2022] Open
Abstract
Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. More recently, particular attention has been given to the aromatic properties of milk and cheeses obtained from lactating dairy ruminants fed experimental diets, characterized, for instance, by the addition of trace elements, natural supplements, or agricultural by-products rich in bioactive compounds. The purpose of this review is to summarize the major families of volatile compounds most commonly found in these types of dairy products at various ripening stages, describing in greater detail the role of animal diet in influencing the synthesis mechanisms most commonly responsible for cheese flavor determination. A large number of volatile compounds, including carboxylic acids, lactones, ketones, alcohols, and aldehydes, can be detected in cheese. The relative percentage of each compound depends on the biochemical processes that occur during ripening, and these are mainly mediated by endogenous enzymes and factors of bacterial origin whose function can be strongly influenced by the bioactive compounds taken by animals with the diet and released in milk through the mammary gland. Further evaluations on the interactions between volatile compounds and cheese matrix would be necessary in order to improve the knowledge on the synthesis mechanisms of such compounds; in addition to this, more should be done with respect to the determination of synergistic effects of flavor compounds, correlating such compounds to the aroma of dairy products.
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Affiliation(s)
- Andrea Ianni
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (A.I.); (F.B.); (L.G.)
| | - Francesca Bennato
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (A.I.); (F.B.); (L.G.)
| | - Camillo Martino
- Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, Via Campo Boario, 64100 Teramo, Italy;
| | - Lisa Grotta
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (A.I.); (F.B.); (L.G.)
| | - Giuseppe Martino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (A.I.); (F.B.); (L.G.)
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8
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Khattab AR, Guirguis HA, Tawfik SM, Farag MA. Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.009] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Zajác P, Martišová P, Čapla J, Čurlej J, Golian J. Characteristics of textural and sensory properties of Oštiepok cheese. POTRAVINARSTVO 2019. [DOI: 10.5219/855] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Oštiepok is a traditional half-fat semi-hard cheese made in Slovakia. The basic raw material used to produce oštiepok cheese is ewe's milk, a mixture of ewe's and cow's milk or cow's milk. Oštiepok cheese is produced either directly at a small-scale mountainside sheep farm, using the traditional on-farm method of production, or at dairies, using the industrial method. Oštiepok cheese was produced as far back as the beginning of the 18th century. An industrial production of Oštiepok cheese using cow's milk were laid by the Galbavý family in Detva (Slovakia) in 1921. The cheese is originally made by cutting off fresh sweet cheese, which is pressed into a wooden, hand-cut and decorated round shape where it is left to stand. Subsequently, it is removed and immersed in warm salty water, left to stand there until the salt penetrates completely in. Then it is necessary that it pass slightly. In its salty water, the ostrich produces its traditional durability, its surface is slightly peeled, mostly yellowish. This cheese may or may not be steamed and may be smoked or unsmoked. Slovenský oštiepok is a protected trade name under the EU's protected geographical indication. A similar cheese is made in the Polish Tatra Mountains under the name Oscypek. The cheeses differ in ingredients' ratios, cheesemaking process and the characteristics of the final products. In this study we have characterized textural and sensory properties of the Oštiepok cheese produced in Slovakia made from ewe's milk, a mixture of ewe's and cow's milk and cow's milk.
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Kunová S, Čuboň J, Kačániová M, Haščík P, Bobko M, Bučko O, Petrová J, Cviková P. Quality evaluation of Korbačik cheese. POTRAVINARSTVO 2015. [DOI: 10.5219/549] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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11
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Calasso M, Mancini L, Di Cagno R, Cardinali G, Gobbetti M. Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese. J Dairy Sci 2015; 98:5874-89. [PMID: 26142846 DOI: 10.3168/jds.2015-9362] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2015] [Accepted: 05/26/2015] [Indexed: 02/04/2023]
Abstract
Freeze-dried cell-free extracts (CFE) from Lactobacillus casei LC01, Weissella cibaria 1XF5, Hafnia alvei Moller ATCC 51815, and Debaryomyces hansenii LCF-558 were used as sources of enzyme activities for conditioning the ripening of ewe milk cheese. Compared with control cheese (CC), CFE did not affect the gross composition and the growth of the main microbial groups of the cheeses. As shown through urea-PAGE electrophoresis of the pH 4.6-soluble nitrogen fraction and the analysis of free AA, the secondary proteolysis of the cheeses with CFE added was markedly differed from that of the CC. Compared with CC, several enzyme activities were higher in the water-soluble extracts from cheeses made with CFE. In agreement, the levels of 49 volatile compounds significantly differentiated CC from the cheeses made with CFE. The level of some alcohols, ketones, sulfur compounds, and furans were the lowest in the CC, whereas most aldehydes were the highest. Each CFE seemed to affect a specific class of chemical compounds (e.g., the CFE from H. alvei ATCC 51815 mainly influenced the synthesis of sulfur compounds). Apart from the microbial source used, the cheeses with the addition of CFE showed higher score for acceptability than the control cheese. Cheese ripening was accelerated or conditioned using CFE as sources of tailored enzyme activities.
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Affiliation(s)
- Maria Calasso
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Leonardo Mancini
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Raffaella Di Cagno
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Gianluigi Cardinali
- Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy
| | - Marco Gobbetti
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy
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12
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Jahadi M, Khosravi-Darani K, Ehsani MR, Mozafari MR, Saboury AA, Zoghi A, Mohammadi M. Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12212] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mahshid Jahadi
- Department of Food Science and Technology; Khorasgan (Isfahan) Branch; Islamic Azad University; P.O. Box 81595-158 Isfahan Iran
| | - Kianoush Khosravi-Darani
- Research Department of Food Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Mohammad R Ehsani
- Department of Food Science and Technology; Research and Science Branch; Islamic Azad University; P.O. Box 1477893855 Tehran Iran
| | - Mohammad R Mozafari
- Department of Food Science; Faculty of Food Science and Technology; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Ali A Saboury
- Institute of Biochemistry and Biophysics; University of Tehran; P.O. Box 13145-1318 Tehran Iran
| | - Alaleh Zoghi
- Department of Chemical Industries; Shahre Rey Branch; Islamic Azad University; Tehran Iran
| | - Mehrdad Mohammadi
- Research Department of Food Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
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13
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Llorente BE, Obregón WD, Avilés FX, Caffini NO, Vairo-Cavalli S. Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: characterization of aspartic proteases. Food Chem 2014; 159:55-63. [PMID: 24767026 DOI: 10.1016/j.foodchem.2014.03.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2013] [Revised: 02/26/2014] [Accepted: 03/02/2014] [Indexed: 11/26/2022]
Abstract
Artichoke (Cynara scolymus L.) flower extract was assayed with the aim of replacing animal rennet in the manufacture of Gouda-type cheeses from bovine milk. Floral extract coagulated milk within a suitable time for use on an industrial scale, while the yield of cheese obtained was equal to that achieved with bovine abomasum. Five proteolytic fractions with milk-clotting activity were isolated in a two-step purification protocol, three belonging to the cardosin group. Cheeses made with C. scolymus proteases must be brined for a longer period (40 h) to prevent overproteolysis and avoid the development of a background flavor. The type of coagulant (bovine or vegetable) had no significant effect on the cheeses' chemical parameters analyzed throughout ripening, and no significant organoleptic differences were detected between those manufactured with C. scolymus or animal rennet. The results indicate that C. scolymus flower extract is suitable for replacing animal rennet in the production of Gouda-type cheeses.
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Affiliation(s)
- Berta E Llorente
- Plant Tissue Culture Laboratory (CULTEV), Department of Basic Sciences, National University of Luján, Buenos Aires, Argentina.
| | - Walter David Obregón
- LIProVe, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, UNLP, CC 711, 1900 La Plata, Argentina
| | - Francesc X Avilés
- Institut de Biotecnologia i de Biomedicina and Departament de Bioquímica i de Biologia Molecular, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain
| | - Néstor O Caffini
- LIProVe, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, UNLP, CC 711, 1900 La Plata, Argentina
| | - Sandra Vairo-Cavalli
- LIProVe, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, UNLP, CC 711, 1900 La Plata, Argentina.
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Murtaza MA, Ur-Rehman S, Anjum FM, Huma N, Hafiz I. Cheddar Cheese Ripening and Flavor Characterization: A Review. Crit Rev Food Sci Nutr 2014; 54:1309-21. [DOI: 10.1080/10408398.2011.634531] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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Bottesini C, Tedeschi T, Dossena A, Sforza S. Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives. Amino Acids 2013; 46:441-7. [DOI: 10.1007/s00726-013-1637-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Accepted: 12/05/2013] [Indexed: 10/25/2022]
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16
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Bunka F, Pachlová V, Nenutilová L. Texture Properties of Dutch-Type Cheese as a Function of Its Location and Ripening. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.575496] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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Murtaza M, Rehman S, Anjum F, Huma N. Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures. J Dairy Sci 2013; 96:1380-6. [DOI: 10.3168/jds.2012-5992] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2012] [Accepted: 11/29/2012] [Indexed: 11/19/2022]
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18
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Ceruti RJ, Zorrilla SE, Sihufe GA. The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.02.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Pachlová V, Buňka F, Flasarová R, Válková P, Buňková L. The effect of elevated temperature on ripening of Dutch type cheese. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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20
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MURTAZA M, REHMAN S, ANJUM F, HUMA N, TARAR O, MUEEN-UD-DIN G. ORGANIC ACID CONTENTS OF BUFFALO MILK CHEDDAR CHEESE AS INFLUENCED BY ACCELERATED RIPENING AND SODIUM SALT. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00517.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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Ercan D, Korel F, Karagül Yüceer Y, Kınık Ö. Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese. J Dairy Sci 2011; 94:4300-12. [DOI: 10.3168/jds.2010-3941] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2010] [Accepted: 05/03/2011] [Indexed: 11/19/2022]
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22
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Pachlová V, Buňka F, Buňková L, Weiserová E, Budinský P, Žaludek M, Kráčmar S. The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02460.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Bunková L, Bunka F, Mantlová G, Cablová A, Sedlácek I, Svec P, Pachlová V, Krácmar S. The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese. Food Microbiol 2010; 27:880-8. [PMID: 20688229 DOI: 10.1016/j.fm.2010.04.014] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2010] [Revised: 04/24/2010] [Accepted: 04/26/2010] [Indexed: 11/18/2022]
Abstract
The aim of the work was to describe the development of selected biogenic amines (histamine, tyramine, putrescine and cadaverine) in 4 layers of Dutch-type cheese (Edam-cheese) depending on 3 ripening/storage regimes during a 98-day period. Biogenic amines were analysed by means of ion-exchange chromatography. A further goal was to identify microbial sources of biogenic amines in the material analysed. Phenotype characterization and repetitive sequence-based PCR fingerprinting were used to identify the isolated bacteria. The highest content of tyramine, putrescine and cadaverine was determined in cheeses stored in a ripening cellar at a temperature of 10 degrees C during the whole observation period. Lower biogenic amines content was determined in samples which were moved into a cold storage device (5 degrees C) after 38 days of storage in a ripening cellar (10 degrees C). The lowest concentrations of biogenic amines were detected in cheeses which were moved into a cold storage device (5 degrees C) after 23 days of storage in a ripening cellar (10 degrees C). During the 98-day period, histamine was not detected in any of the regimes. Within the cheeses analysed, non-starter lactic acid bacteria Lactobacillus curvatus, Lactobacillus casei/paracasei and Lactobacillus plantarum were detected as the main producers of the biogenic amines tested. In starter bacteria Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris the decarboxylase activity tested was not detected.
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Affiliation(s)
- Leona Bunková
- Department of Fats, Tensides and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 275, 76319 Zlín, Czech Republic.
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SIHUFE GUILLERMOA, ZORRILLA SUSANAE, SABBAG NORAG, COSTA SILVIAC, RUBIOLO AMELIAC. THE INFLUENCE OF RIPENING TEMPERATURE ON THE SENSORY CHARACTERISTICS OF REGGIANITO ARGENTINO CHEESE. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2009.00248.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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ATASOY AHMETFERIT. DETERMINATION OF pH CHANGE KINETICS DURING DIFFERENT STAGES OF KASHAR CHEESE MANUFACTURING FROM RAW AND PASTEURIZED MILK WITH ADDITION OF THERMOPHILIC, MESOPHILIC AND MIXED THERMOPHILIC CULTURE. J FOOD PROCESS ENG 2008. [DOI: 10.1111/j.1745-4530.2007.00161.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Azarnia S, Robert N, Lee B. Biotechnological methods to accelerate cheddar cheese ripening. Crit Rev Biotechnol 2006; 26:121-43. [PMID: 16923531 DOI: 10.1080/07388550600840525] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Cheese is one of the dairy products that can result from the enzymatic coagulation of milk. The basic steps of the transformation of milk into cheese are coagulation, draining, and ripening. Ripening is the complex process required for the development of a cheese's flavor, texture and aroma. Proteolysis, lipolysis and glycolysis are the three main biochemical reactions that are responsible for the basic changes during the maturation period. As ripening is a relatively expensive process for the cheese industry, reducing maturation time without destroying the quality of the ripened cheese has economic and technological benefits. Elevated ripening temperatures, addition of enzymes, addition of cheese slurry, attenuated starters, adjunct cultures, genetically engineered starters and recombinant enzymes and microencapsulation of ripening enzymes are traditional and modern methods used to accelerate cheese ripening. In this context, an up to date review of Cheddar cheese ripening is presented.
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Affiliation(s)
- Sorayya Azarnia
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC, Canada
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Hung J, Cooper D, Turner MS, Walsh T, Giffard PM. Cystine uptake prevents production of hydrogen peroxide by Lactobacillus fermentum BR11. FEMS Microbiol Lett 2004; 227:93-9. [PMID: 14568153 DOI: 10.1016/s0378-1097(03)00653-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
BspA is an abundant surface protein from Lactobacillus fermentum BR11, and is required for normal cystine uptake. In previous studies, a mutant strain deficient in BspA (L. fermentum PNG201) was found to be sensitive to oxidative stress. In this study, the biochemical basis for this was explored. It was found that under aerobic batch culture conditions in de Mann-Rogosa-Sharpe medium, both L. fermentum BR11 and PNG201 entered stationary phase due to hydrogen peroxide accumulation. However, this took place at a lower optical density for PNG201 than for BR11. Measurements of hydrogen peroxide levels revealed that the BspA mutant strain overproduces this compound. Addition of 6 mM cystine to aerobic cultures was found to prevent hydrogen peroxide production by both the BR11 and PNG201 strains, but lower cystine concentrations depressed hydrogen peroxide production in BR11 more efficiently than in PNG201. Each mole of cystine was able to prevent the production of several moles of hydrogen peroxide by L. fermentum BR11, suggesting that hydrogen peroxide breakdown is dependent upon a thiol that cycles between reduced and oxidized states. It was concluded that peroxide breakdown by L. fermentum BR11 is dependent upon exogenous cystine. It is most probable that the imported L-cystine is catabolized by a cystathionine lyase and then converted into a thiol reductant for a peroxidase.
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Affiliation(s)
- Jacky Hung
- Infectious Disease Program, Faculty of Science, Queensland University of Technology, G.P.O. Box 2434, Brisbane, Qld 4001, Australia.
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Joutsjoki V, Luoma S, Tamminen M, Kilpi M, Johansen E, Palva A. Recombinant Lactococcus starters as a potential source of additional peptidolytic activity in cheese ripening. J Appl Microbiol 2002; 92:1159-66. [PMID: 12010556 DOI: 10.1046/j.1365-2672.2002.01652.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS The aim of this study was to modulate the lactococcal proteolytic system for enhancement of the cheese ripening process. METHODS AND RESULTS The genes encoding PepN, PepC, PepX and PepI peptidases of a highly proteolytic Lactobacillus helveticus strain were transferred into Lactococcus lactis in a food-grade cloning system. A comparison of the relative peptidase activities from the transformants with those from the untransformed host, determined in the conditions of maturing cheese, showed that an increase in peptidase activity could be achieved by introducing a selected peptidase gene from Lact. helveticus into L. lactis. CONCLUSIONS Recombinant L. lactis starter strains, carrying a peptidase gene from Lact. helveticus, may have an important contribution to the proteolysis of maturing cheese by producing an additional peptidolytic enzyme activity. SIGNIFICANCE AND IMPACT OF THE STUDY The results will be of importance in shortening the ripening period and production of special cheeses (e.g. reduced-fat cheeses) with improved characteristics.
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Affiliation(s)
- V Joutsjoki
- MTT Agrifood Research Finland, Food Research, Jokioinen, Finland.
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2001. [DOI: 10.1002/ffj.960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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