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Hanková M, Hruška F, Schätz M, Čížková H. Effect of industrial wastewater treatment system upgrade on the composition of emitted odorants and volatile organic compounds from a cheese production facility. WATER ENVIRONMENT RESEARCH : A RESEARCH PUBLICATION OF THE WATER ENVIRONMENT FEDERATION 2024; 96:e10970. [PMID: 38173360 DOI: 10.1002/wer.10970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 11/18/2023] [Accepted: 12/05/2023] [Indexed: 01/05/2024]
Abstract
This study investigates the rarely studied volatile organic compound emissions from a cheese production facility and the impact of its wastewater treatment system upgrade on the composition of emitted odorants. Wastewater grab samples were collected from six separate wastewater channels before (2019) and after (2021) the system upgrade and analyzed for volatile organic compounds, pH, total dissolved solids, and electrical conductivity. Results showed that the channel from hard cheese production in 2021 had the highest number of volatile organic compounds (35), followed by the fresh cheese production channel (22). Following the industrial wastewater treatment system upgrade, a mineral oil contamination occurred; however, the number of odorants with nasal impact frequency (NIF) ≥ 0.5 in the effluent decreased from 11 to 5. 2-Propenoic acid butyl ester (NIF 0.75) stood out as the most prominent compound, described as fruity, waxy, or green. After the industrial wastewater treatment system upgrades, we observed a decrease in the number of odorants. However other measures must be taken to ensure proper wastewater processing. PRACTITIONER POINTS: More than 60 VOCs were identified in 6 channels from the cheese production facility.15 odorants in cheese production wastewater were detected by SPME-GC-MS/O. The most potent odorants before and after the system upgrade were 1-octen-3-ol and 2-propenoic acid butyl ester, respectively. The upgrades of the industrial wastewater treatment system had a positive impact on reducing the number of odorants and their odor intensity.
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Affiliation(s)
- Mariana Hanková
- Department of Food Preservation, University of Chemistry and Technology (UCT), Prague, Prague, Czech Republic
| | - Filip Hruška
- Department of Food Preservation, University of Chemistry and Technology (UCT), Prague, Prague, Czech Republic
| | - Martin Schätz
- Department of Mathematics, Informatics, and Cybernetics, University of Chemistry and Technology (UCT), Prague, Prague, Czech Republic
| | - Helena Čížková
- Department of Food Preservation, University of Chemistry and Technology (UCT), Prague, Prague, Czech Republic
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The Effect of Cow Breed and Wild Garlic Leaves ( Allium ursinum L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese. Foods 2022; 11:foods11243948. [PMID: 36553690 PMCID: PMC9778303 DOI: 10.3390/foods11243948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/29/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein-Friesian breed Black-and-White type and the Polish Red breed, with or without the addition of wild garlic leaves. The samples were analyzed for their sensory quality, volatile compounds (using an electronic nose and GC/MS), color, and texture. The intensity of taste and smell characteristics depended only on the addition of wild garlic. PCA showed that the differences in volatile profiles resulted both from the milk cow breed and the use of wild garlic. Breed influenced almost all color parameters, while the addition of wild garlic affected all of them. The milk source, wild garlic addition, and storage duration influenced the majority of the textural parameters of the cheeses. The research conducted indicates that the addition of wild garlic leaves results in the enrichment of the volatile compound profile of cheese, making its taste and smell less milky and sour (p ≤ 0.001), while modifying its color and some textural properties (p ≤ 0.001); while, at the same time, not adversely affecting the sensory assessment of the color, appearance, texture, smell, or taste of the cheese (p > 0.05).
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Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening. J DAIRY RES 2021; 88:461-467. [PMID: 34866564 DOI: 10.1017/s0022029921000790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In the burgeoning demand for optimization of cheese production, ascertaining cheese flavour formation during the cheese making process has been the focal point of determining cheese quality. In this research reflection, we have highlighted how valuable volatile organic compound (VOC) analysis has been in assessing contingent cheese flavour compounds arising from non-starter lactic acid bacteria (NSLAB) along with starter lactic acid bacteria (SLAB), and whether VOC analysis associated with other high-throughput data might help provide a better understanding the cheese flavour formation during cheese process. It is widely known that there is a keen interest to merge all omics data to find specific biomarkers and/or to assess aroma formation of cheese. Towards that end, results of VOC analysis have provided valuable insights into the cheese flavour profile. In this review, we are pinpointing the effective use of flavour compound analysis to perceive flavour-forming ability of microbial strains that are convenient for dairy production, intertwining microbiome and metabolome to unveil potential biomarkers that occur during cheese ripening. In doing so, we summarised the functionality and integration of aromatic compound analysis in cheese making and gave reflections on reconsidering what the role of flavour-based analysis might have in the future.
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Štefániková J, Árvay J, Kunová S, Kowalczewski PŁ, Kačániová M. Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese "May bryndza". FOOD SCI TECHNOL INT 2021; 28:580-591. [PMID: 34515545 DOI: 10.1177/10820132211039916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This paper describes the results of the characterization of a traditional Slovak cheese called "May bryndza" with regard to the profiles of volatile organic compounds and lactic acid bacteria. Samples of "May bryndza" cheese produced solely from unpasteurized ewe's milk were collected from 4 different Slovak farms, and samples of the cheese produced from a mixture of 2 types of milk (raw ewe's and pasteurized cow's milk) were collected from 3 different Slovak industrial dairies. There were 15 compounds detected and identified by the electronic nose. The impact of the kind of milk and the kind of dairy on the aroma profile of the product was not confirmed by PCA. The compounds with the highest relative contents in samples were acetoin (2.59%-24.55%), acetic acid (6.69%-13.39%), methoxy-phenyl-oxime (4.49%-8.52%), butanoic acid (1.89%-5.67%), and 2,3-butanediol (0.98%-4.08%), which were determined with gas chromatography. A total of 1533 isolates of LAB were obtained from the "May bryndza" cheese samples. Four families, five genera, and 19 species were identified with mass spectrometry, and isolated bacteria, both from the farm and industry dairies were the most frequently found to belong to Lactococcus lactis subsp. lactis.
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Affiliation(s)
- Jana Štefániková
- AgroBioTech Research Centre, 74489Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Július Árvay
- Department of Chemistry, 74489Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Simona Kunová
- Department of Food Hygiene and Safety, 74489Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | | | - Miroslava Kačániová
- Department of Fruit Sciences, Viticulture and Enology, 49645Slovak University of Agriculture in Nitra, Nitra, Slovak Republic.,Department of Bioenergy and Food Technology, Institute of Food Technology and Nutrition, 49726University of Rzeszow, Rzeszow, Poland
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Zajác P, Beňová E, Židek R, Čapla J, Benešová L, Čurlej J, Golian J. Detection of adulteration of traditional Slovak bryndza ewe’s cheese with cow’s lump cheese by isoelectric focusing of gamma caseins. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1953066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Peter Zajác
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
- National Reference Laboratory for Milk and Milk Products, State Veterinary and Food Institute, Veterinary and Food Institute in Bratislava, Bratislava, Slovakia
| | - Elena Beňová
- National Reference Laboratory for Milk and Milk Products, State Veterinary and Food Institute, Veterinary and Food Institute in Bratislava, Bratislava, Slovakia
| | - Radoslav Židek
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Jozef Čapla
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Lucia Benešová
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Jozef Čurlej
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Jozef Golian
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
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CHEESE and WHEY: The Outcome of Milk Curdling. Foods 2021; 10:foods10051008. [PMID: 34063005 PMCID: PMC8147978 DOI: 10.3390/foods10051008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Accepted: 05/01/2021] [Indexed: 12/15/2022] Open
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Kačániová M, Terentjeva M, Kunová S, Haščík P, Kowalczewski PŁ, Štefániková J. Diversity of microbiota in Slovak summer ewes' cheese "Bryndza". Open Life Sci 2021; 16:277-286. [PMID: 33817319 PMCID: PMC8005922 DOI: 10.1515/biol-2021-0038] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 01/26/2021] [Accepted: 02/10/2021] [Indexed: 01/08/2023] Open
Abstract
"Bryndza" cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the "Bryndza" ripening process may provide valuable data on its quality and safety. In our study, the "Bryndza" made from pasteurized ewes milk was studied towards total count of bacteria, coliforms bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi. All those groups of microbiota were detected using classical microbiological methods and identified using mass spectrometry. A total of 3,758 isolates were identified with score higher than 2.00. Altogether, 13 families, 24 genus, and 44 species of microbiota were identified in Slovak cheese "Bryndza." The most often isolated species were yeasts Yarrowia lipolitica and Dipodascus geotrichum and the lactic acid bacteria Lactobacillus paracasei subsp. paracasei.
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Affiliation(s)
- Miroslava Kačániová
- Department of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia.,Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35-601, Rzeszow, Poland
| | - Margarita Terentjeva
- Institute of Food and Environmental Hygiene, Faculty of Veterinary Medicine, Latvia University of Life Sciences and Technologies, K. Helmaņaiela 8, LV-3004, Jelgava, Latvia
| | - Simona Kunová
- Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Peter Haščík
- Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Jana Štefániková
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
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