Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese

The study aimed to assess the impact of ripening at elevated temperatures on the survival of probiotic micro‐organisms and production of organic acids in Cheddar cheese. Cheese was manufactured from buffalo milk using lactococci starters along with different probiotic bacteria (Lactobacillus acidophilus LA‐5, Bifidobacterium bifidum Bb‐11 and Bifidobacterium longum BB536) as adjunct cultures. The cheeses were ripened at 4–6 °C or 12–14 °C for 180 days and examined for composition, organic acids and microbial survival. The production of organic acids was accelerated at 12–14 °C when compared to normal ripening temperatures. The probiotic bacteria increased production of lactic and acetic acids, compared to cheese made with lactococci alone. The survival of the mesophilic starters was significantly (P < 0.05) reduced in all the cheese samples ripened at the higher temperature. However, the probiotic bacteria remained viable (>7.0 log10 cfu/g) throughout the 180 days of ripening, irrespective of temperature. It was concluded that Cheddar containing additional probiotic cultures can effectively be ripened at elevated temperatures without any adverse effects.

Section: Cheese Compositionsupporting

confidence: 58%

“…The compositional profiles of the test cheeses were comparable to the findings of Ong et al . () and Murtaza et al . ().…”

Section: Resultsmentioning

confidence: 86%

Survival of micro‐organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening

Murtaza

Huma

Shabbir

et al. 2017

“…; Ong et al . ), initiating cutting at slightly lower gel strength or by eliminating the use of added CaCl 2 or acidulant. Regulating the calcium content of LCFUF milk (e.g.…”

Section: Effect Of Lcfuf‐standardised Milk On Cheese Manufacture Commentioning

confidence: 99%

“…The gel-firming rate of LCFUF protein-standardised milk may be reduced by: lowering the temperature (Guinee et al 1994;Govindasamy-Lucey et al 2011;Ong et al 2011), initiating cutting at slightly lower gel strength or by eliminating the use of added CaCl 2 or acidulant. Regulating the calcium content of LCFUF milk (e.g.…”

Section: Rennet-induced Gelation Of Lcfuf-standardised Milkmentioning

confidence: 99%

The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality

Soodam

Guinee

2018

Milk composition varies with season owing to stage of lactation and variation in diet and weather. Variation in the concentration of milk protein is conducive to inconsistency in cheese yield, composition and quality especially where standard operating procedures are not objectively standardised with reference to casein content. Milk protein standardisation (e.g. to 4.5%) by low‐concentration factor ultrafiltration (LCFUF) or microfiltration (LCFMF) provides an effective means of obtaining more consistent cheese manufacture. Consequently, LCFUF is now widely practised. The benefits of LCFUF and LCFMF and the effect of key processing parameters on the quality of cheese from protein‐standardised milk are reviewed.

“…This in turn may influence the cheese matrix characteristics (Logan et al 2014;Bland et al 2015). Other determinants of the microstructural characteristics of the cheese matrix include variations in coagulation parameters such as levels of calcium chloride, and how these interact with varying milk pH, rennet type and coagulation temperature (Ong et al 2011;Soodam et al 2015).…”

Section: The Cheese Matrix: Physiochemical and Microbial Consideratiomentioning

confidence: 99%

Probiotics– the journey continues

Thomas¹

2016

Papers from the recent Society of Dairy Technology's spring conference on probiotics are reviewed. Legislation relating to probiotic health claims was outlined, with comparison of the EU with other countries, including Japan. Research evidence for numerous probiotic benefits was described, with particular focus on obesity‐related disorders, antibiotic‐associated diarrhoea, infections and cancer. The mechanisms of activity underlying these effects were explained. Research on the gut microbiota early and late in life was presented, with examples of new product development. The physicochemical and microbial considerations for probiotic delivery in a cheese matrix were discussed, and the manufacturing process for galacto‐oligosaccharides used in infant formula was outlined.