Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties

Abstract

A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of ripening cheese (surface, center and whole), were evaluated. The differences in the cheese produced with Holstein cow milk were related to increased proteolysis (tyrosine and acid-soluble nitrogen) and the influence of the a* and b* color parameters. The cheeses prepared with Jersey cow milk showed a high fat content and lower proteolysis, which had a significant effect on the instrumental texture profile. Using chemometrics and two-way ANDVA was possible to distinguish the cheeses based on the breed of cow and ripening time. After two weeks, the cheeses already presented characteristics of the ripening by G. candidum.

Quality evaluation of kashar cheese: influence of palm oil and ripening period

“…For the PD2 sample, the decrease in springiness was significant during the storage. Decrease in springiness might have occurred during ripening with the effects of the proteolytic breakdown of the protein matrix (Sahan et al, 2008;Jaster et al, 2019). Gumminess followed the same trend of hardness and chewiness and showed differences of means between the cheese types.…”

Influence of the addition of Geotrichum candidum on the microbial, chemical, textural, and sensory features of soft soy cheese

“…The mean levels of amino nitrogen, an important maturity indicator, was increased rapidly in the sample of 10°C and 15°C, which were significantly higher than the level of 1.12 mg/g in 4°C sample at the end maturation of soy cheese ( p < .05). According to the changes in microbial counts during soy cheese ripening, it was speculated that G. candidum consumed the lactic acid produced by LAB and released ammonia during the metabolism of amino acids, which diffused from the outside to the inside with pH increase of cheese (Boutrou, Kerriou, & Gassi, 2006; Jaster et al., 2018). At the same time, the changes of pH 4.6 SN content also exhibited the same tendency.…”

“…Li et al (2017) also reported that the texture of tofu produced by lactobacillus was dense and stable. However, the addition of G. candidum could change the texture of cheese from crisp and hard to soft and sticky, which was associated with the action of the proteolysis and lipolysis of G. candidum (Boutrou & Gueguen, 2005;Jaster et al, 2018).…”

The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in “Bryndza” Cheese

“…Dipodascus geotrichum has a dominant position among yeasts in bryndza cheese. This type of yeast grows on the surface of the lump and breaks down lactates, milk fat (free fatty acids are released) and proteins (peptides and amino acids) [ 41 , 42 ]. Some strains of Dipodascus geotrichum are able to produce esters and various sulfur compounds, which contribute to the formation of a typical aroma and overall quality parameters of cheese [ 41 ].…”