Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches

Nacef, Menouar; Lelièvre-Desmas, Maud; Drider, Djamel; Flahaut, Christophe; Chollet, Sylvie

doi:10.1016/j.idairyj.2018.09.002

Cited by 13 publications

(9 citation statements)

References 46 publications

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“…Their levels showed a clear increase, estimated almost at 1 Log cycle higher in all ripened cheeses. Levels of these bacteria in the range 10 4 –10 5 CFU/g are common in traditional raw cows’ milk cheeses ripened for barely 1–2 months [62,63,64,65,66,67,68,69,70,71,72,73]. However, the concentration of Enterobacteriaceae greatly decreases during ripening, since their growth is affected by the stressing cheese conditions [74].…”

Section: Resultsmentioning

confidence: 99%

Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet

Bonanno

Grigoli

Todaro

et al. 2019

Animals

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Simple SummaryIn the near future, the expected increase in world population will enhance feed versus food competition between animals and humans to face the increasing demand by humans. For this reason, it is of paramount importance to feed ruminants with sources alternative to those representing themselves foods for humans. Durum wheat bran (DWB), similar to other by-products of the agri-food industry, can meet this need, its fiber content is high and represents also a remarkable source of phenolic acids, especially ferulic acid. This compound exerts antioxidant properties improving the health status of animals, and allows the production of functional foods more and more requested by consumers. Accordingly, this experiment demonstrated the suitability of using DWB for dairy cows feeding, because it led to clear advantages in terms of oxidative status of animals, quality of dairy products, and feeding costs. Furthermore, DWB improved the human-edible feed conversion efficiency reducing the use of human-edible feed.AbstractDurum wheat bran (DWB) is a by-product mostly used in feeding ruminants, contributing to decrease in the utilization of feeds suitable as foods for human consumption, thus improving the sustainability of livestock production. However, the potential benefits of DWB, due to its content in phenolic acids, mainly consisting of ferulic acid with antioxidant properties, have not been well clarified yet. Accordingly, in this experiment, 36 lactating cows divided into three groups received, over a period of 100 days, one of three concentrates including DWB at 0% (DWB0), 10% (DWB10), or 20% (DWB20). The concentrates were formulated to be isoproteic and isoenergetic and, to balance the higher fiber content of the concentrates with DWB, the hay in the diets was slightly reduced. During the trial, the group feed intake and the individual milk production were monitored, and cheese was made with bulk milk from each group. Milk yield and microbiological characteristics of milk and cheese were similar among groups, indicating no DWB effect on cows performance and fermentation process. Milk from DWB20 group resulted slightly higher in casein and curd firmness (a2r). In cows fed DWB, the higher polyphenol intake was responsible for higher blood contents of these bioactive compounds, that seemed to have contributed in reducing the level of reactive oxygen metabolites (ROMs), which were higher in DWB0 cows. DWB20 cheeses showed a higher polyphenol content, lower number of peroxides, and higher antioxidant capacity than DWB0 cheeses. DWB20 and DWB10 diets resulted less expensive. In addition, the DWB20 group showed the best indexes heFCE (human edible feed conversion efficiency = milk/human edible feed) and NFP (net food production = milk − human edible food), expressed as crude protein or gross energy. In conclusion, the DWB fed to dairy cows at 12% of diet dry matter (DM) can lead to benefits, such as the improvement of oxidative status of cows, milk quality, shelf-life, and functional properties of cheese, and mig...

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Section: Resultsmentioning

confidence: 99%

Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet

Bonanno

Grigoli

Todaro

et al. 2019

Animals

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“…Para los productos con indicaciones geográficas, su significado de artefacto cultural existe por las HERNÁNDEZ-MONTES, ILLESCAS-MARÍN, ESPEJEL-GARCÍA Julio -Diciembre 2019 6 relaciones entre el producto-consumidor y sus procesos culturales y no por el producto y sus elementos tangibles (Almeida, Paiva-Junior, Costa y Guerra, 2016). Los quesos artesanales son producidos de forma única, tradicional no industrial, a pequeña escala, con un grado limitado de industrialización (Nacef, Leliévre-Desmas, Drider, Flahaut y Chollet, 2019). Entre los quesos artesanales tradicionales mexicanos se encuentran dos quesos chiapanecos elaborados con leche cruda, el queso Crema de Chiapas y el queso Bola de Ocosingo asociados a un lugar de origen (Villegas et al, 2014;González et al, 2016).…”

Section: Resumen / Abstractunclassified

Estructura de los valores humanos en consumidores y sus significados para quesos tradicionales chiapanecos

2019

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Objetivo: determinar la estructura de los valores humanos entre los consumidores locales del queso Crema de Chiapas y del queso Bola de Ocosingo e identificar los significados y las comunalidades que los consumidores nativos les otorgan a estos quesos. Metodología: se aplicó una encuesta (n1 = 230; n2 = 200) en la cual cada consumidor seleccionó los 13 valores más importantes y los 13 menos importantes, de una lista de 40 valores humanos. Con las distancias euclidianas de las matrices de proximidad generadas con los ordenamientos de los valores humanos se aplicó un análisis dimensional no métrico y se graficaron las dos primeras dimensiones, además se obtuvieron los promedios y desviaciones estándares para cada valor. A los mismos consumidores se les mostró una imagen de los quesos estudiados y se les pidió escribieran tres palabras asociadas a la imagen, las respuestas fueron agrupadas por afinidad para formar categorías. A las frecuencias de palabras asociadas en categoría se les aplicó una prueba de k proporciones y el procedimiento de Marascuilo. Resultados: para el queso Bola de Ocosingo los valores humanos de respeto por la tradición, educado y obediente se presentaron en el octavo, noveno y vigésimo octavo lugares de importancia; el mayor porcentaje de comunalidad de significados correspondió a la categoría de hedonismo (34.27 %) y en tercer lugar el significado de identidad (7.17 %). Para el queso Crema de Chiapas educado, respeto por la tradición y obediente ocuparon el cuarto, el sexto y el octavo lugar de importancia y los mayores porcentajes de comunalidad de significados se presentaron para las categorías de proceso (10.05 %), atributos de apariencia (13.29 %), identidad (14.18 %), hedonismo (15.66 %) y platillos y maridajes (16.55 %), todas ellas estadísticamente iguales. Limitaciones: debido a los tamaños de muestra empleado, el margen de error fue del 7 %. Conclusiones: la estructura de los valores humanos entre los consumidores de los dos quesos fue diferente, los valores motivacionales de la tradición y la conservación fueron más importantes entre los consumidores del queso Crema de Chiapas que en los consumidores del queso Bola de Ocosingo y el porcentaje de la comunalidad del significado de identidad fue mayor en el queso Crema de Chiapas que en el queso Bola de Ocosingo.

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“…Different factors as environmental conditions, geographical region, processing technologies and the local customs determine the development and release of the huge variety of cheese. One prevention method of milk spoilage over the centuries has been the production of cheese, meanwhile the nutritional benefits are conserving [1].…”

Section: Introductionmentioning

confidence: 99%

“…Cheese can be considered a privileged product with beneficial or negative impact on health, influenced by the nutritional composition, salt and bioactive compound content. The negative effect is related to the presence of pathogenic bacteria such as Listeria and Escherichia coli [1].…”

Section: Introductionmentioning

confidence: 99%

Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

György¹,

Laslo²

2021

Fermentation - Processes, Benefits and Risks

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The composition and production technology of the cheese are extremely diverse. There are a wide variety of microbial species on their surface, with a much smaller number inside of the product. The microbiota of the cheese may be composed of beneficial microorganisms, spoilage and foodborne pathogens. Identification and characterization of the microorganisms present in these products are important nutrition, food safety and technological aspects. During our work we evaluated the prevalence of allochthonous bacteria and microscopic fungi in traditionally processed cheeses from northeastern region of Transylvania, with classical microbiological culture methods. Based on the results the microbiota of the analysed cheeses was highly diversified. The identified bacteria with the highest prevalence from different selective media, were as follows: Escherichia coli, Enterococcus durans, Enterococcus faecalis, Shigella flexnerii, Proteus vulgaris, Stenotrophomonas maltophilia, Staphylococcus equorum subsp. equorum, Staphylococcus equorum subsp. linens, Halomonas alkaliphila, Kocuria rhizophila, Hafnia paralvei, Bacillus licheniformis and Klebsiella michiganensis.

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Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches

Cited by 13 publications

References 46 publications

Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet

Improvement of Oxidative Status, Milk and Cheese Production, and Food Sustainability Indexes by Addition of Durum Wheat Bran to Dairy Cows’ Diet

Estructura de los valores humanos en consumidores y sus significados para quesos tradicionales chiapanecos

Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

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