Afuega’l Pitu Cheese Quality: Carbon Dioxide Addition to Refrigerated Milk in Acid-coagulated Cheesemaking

Ruas‐Madiedo, Patricia; Bada-Gancedo, Juan Carlos; Alonso, L.; Reyes‐Gavilán, Clara G. de los

doi:10.1016/s0958-6946(99)00016-3

Cited by 18 publications

(16 citation statements)

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“…The evolution of the physicochemical parameters of the investigated milk kept at 4 °C for 24, 48, 72 and 96 h is reported in Table 3. In general, the physicochemical composition of milk samples showed average values similar to those described by previous findings during the refrigeration of milk at 4 °C for different times (Ruas‐Madiedo et al. 1998; Boularès et al.…”

Section: Resultssupporting

confidence: 87%

“…Another explanation concerning the loss of cheese yield could be due to the initial hygienic quality of milk. It has been reported that cheese yield manufactured from milk with a good microbial quality was found to be higher than those made with a poor microbial quality (Ruas‐Madiedo et al. 1998).…”

Section: Resultsmentioning

confidence: 99%

“…During the ripening time, proteins are degraded to the so‐called primary products such as polypeptides and subsequently to secondary products such as small‐ and medium‐size peptides and eventually to free amino acids (Desmazeaud and Gripon 1977). Although several papers have been published about the effect of the milk refrigeration at 4 °C on the physicochemical and microbiological properties of soft cheeses (Kalogridou‐Vassiliadou and Alichanidis 1984; Ruas‐Madiedo et al. 1998; Novella‐Rodriguez et al.…”

Section: Introductionmentioning

confidence: 99%

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The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening

Mankaï

Boulares

Moussa

et al. 2012

Int J of Dairy Tech

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A Tunisian semihard Gouda‐type cheese made from milk kept at 4 °C for 24, 48, 72 and 96 h was monitored during 45 days of ripening. The effect of milk refrigeration on the evolution of physicochemical parameters in relation to the quantitative variation of the microbial population during ripening of Gouda‐type cheese was investigated. Microbiological and physicochemical analyses were performed on raw milk and cheese samples after curding, 2, 9, 16, 23, 30, 37 and 45 days of ripening time. The raw milk kept under refrigeration at 4 °C for 96 h showed the highest microbial count and proteolysis level. The duration of storage significantly reduced the cheese yield as a result of important solubilisation casein in proteoses‐peptones. Results of different nitrogenous fractions by Kjeldahl method showed enzymatic hydrolysis products of casein whose intensity depended on the maturing stage as well as the refrigeration time. Besides the evident action of the plasmin, original milk protease, on the hydrolysis of casein in soluble fractions, the proteolysis of cheese caseins is also initiated by proteolytic action of the chymosin and extracellular heat‐resistant proteases notably produced by the same psychrotrophic microflora. Lactic acid bacteria starters that constitute the dominant microflora of this type of cheese are also considered as aroma precursors.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening

Mankaï

Boulares

Moussa

et al. 2012

Int J of Dairy Tech

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“…However, the differences were small, and the initial microbial counts were in the range of 10 5 –10 6 cfu/mL in the controls, making it unclear whether similar results would be seen with lower initial counts. Other studies (Ruas‐Madiedo et al. 1998a,b) looked at milk of lower microbial load and found that cheese yields from CO 2 ‐treated and untreated stored milk did not differ significantly.…”

Section: Preservation Of Dairy Products By Co2 Additionmentioning

confidence: 99%

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

Singh

Wani

Karim

et al. 2011

Int J of Dairy Tech

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The upswing in consumer demand for fresh and high quality preservative-free foods has led to the development of modified atmosphere packaging (MAP). Increasingly, MAP is being used with high carbon dioxide (CO2) concentration as well as CO2/N2 gas mixes. Modified atmosphere packaging or 'gas flushing' as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of a number of dairy products. Carbon dioxide is an active constituent of MAP, naturally present in freshly drawn raw milk. Addition of CO2 to raw milk or flushing the package headspace has proved to be a simple and cost-effective method, depending upon the initial microbiological quality of the food product. Carbon dioxide addition through MAP or direct injection as an economically affordable shelf life extension strategy is used commercially worldwide for some dairy products. The development of food packaging machines with integrated gas flushing capabilities and the supply of 'food grade' gases allow dairy foods manufacturers to enhance the quality of their products. This review presents a broad spectrum of current research and the current trends with respect to CO2 as a natural microbial hurdle with special focus on its precise mechanism and its role in quality improvement of dairy products

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“…The effects of processing parameters on some properties of acid‐coagulated cheeses have been extensively studied (Ruas‐Madiedo et al. 1998; Omar et al.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese

Güneşer

Yüceer²

2011

International Journal of Dairy Technology

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The objectives of this study were to determine basic composition, aroma and sensory characteristics of Circassian cheese. Seven Circassian cheeses were provided by local producers. Aroma compounds were extracted by using solid‐phase microextraction procedure and determined by gas chromatography‐olfactometry system. Water‐soluble, trichloroacetic acid‐soluble and phosphotungstic acid‐soluble nitrogen fractions ranged between 2.30–29.35%, 2.48–9.96% and 3.33–6.26%, respectively. Diacetyl, butyric acid, 2‐acetyl‐1‐pyrroline, 1‐octen‐3‐one and methional were identified at high intensities in cheeses. In addition, ‘cooked’, ‘whey’, ‘creamy’ and ‘fermented’ were defined as characteristic flavour terms for Circassian cheeses.

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Afuega’l Pitu Cheese Quality: Carbon Dioxide Addition to Refrigerated Milk in Acid-coagulated Cheesemaking

Cited by 18 publications

References 0 publications

The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening

The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese

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