Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

Rashtchi, Parisa; Bazmi, Ali; Noshirvani, Nooshin; Moosavy, Mir Hassan

doi:10.1002/fsn3.2511

Cited by 9 publications

(8 citation statements)

References 41 publications

(59 reference statements)

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“…pH showed a decrease in the first 30 days for the raw cheese and in the first 15 days for pasteurized one due to fermentation of lactose to lactic acid, as well as the liberation of free fatty and amino acid by proteolysis and lipolysis [ 32 ]. The comparison of the pH values between the two types of cheese showed a lower pH value for raw milk cheeses compared to the pasteurized one ( p < 0.05), which is consistent with previous studies [ 1 , 32 , 33 , 34 ]. This may be due to the elimination of the native enzymes and microflora (which are responsible for the pH decrease in cheese during ripening) by heat treatment during pasteurization.…”

Section: Resultssupporting

confidence: 92%

Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk

Ioannidou¹,

Maggira²,

Samouris³

2022

Foods

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The production of cheese can be made from either pasteurized or non-pasteurized milk, depending on the country or dietary habits. In this work, the effect of pasteurization of milk on the progress of the physicochemical properties, fatty acids profile and lipid oxidation of cheese throughout a maturation period of 90 days is presented. This research was carried out on two types of Graviera cheese produced in Greece, one made from raw milk and the other from pasteurized milk. The proximal composition of each sample was evaluated, the fatty acids profile was analyzed by Gas Chromatography, whereas lipid oxidation was determined on the basis of the formation of malondialdehyde (MDA). Significant differences (p < 0.05) in the values of pH, fat and density between raw and pasteurized milk were observed. The physicochemical parameters during the ripening of the cheeses showed significant differences according to the type and the stage of maturation. Specifically, the two types of cheese differed significantly (p < 0.05) in terms of pH, protein, fat in dry matter (FDM), and water-soluble nitrogen/total nitrogen (WSN/TN). Although the fatty acids profile was similar for the two types of cheese, differences were observed during the ripening stages as well as between the milk and the final product. The lipid oxidation levels increased during maturation, whereas they seemed to be lower in the pasteurized cheeses. Therefore, it can be concluded that the use of raw or pasteurized milk affects the physicochemical characteristics, fatty acids profile and lipid oxidation of Graviera cheese during ripening.

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Section: Resultssupporting

confidence: 92%

Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk

Ioannidou¹,

Maggira²,

Samouris³

2022

Foods

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“…Furthermore, milk is kept at room temperature until milking is finished and only then it is transported and used, which could result in high initial microbial loads in the raw milk. Consequently, artisanal pasteurization practiced at the household level on raw milk with relatively high microbial loads could allow microorganisms to remain in the matrix [ 2 ]. To confirm this hypothesis, it would be interesting to enumerate microbial groups in milk that is handled that way before and after pasteurization is applied .…”

Section: Discussionmentioning

confidence: 99%

“…They are much appreciated by consumers due to their unique tastes and aromas. Unlike industrial dairy products, traditional ones are usually produced in small dairies or at household level using raw milk, which results in high microbial diversity and the preservation of indigenous milk microbiota [ 1 , 2 , 3 ]. However, the safety of raw milk dairy products and their potential risks to humans upon consumption have been extensively studied, and several diseases or outbreaks related to the consumption of dairy products contaminated by pathogens have been reported [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study

Khalil

Couderc

Yvon

et al. 2022

Foods

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Labneh Ambaris is a traditional Lebanese dairy product traditionally made using raw goat’s milk in earthenware jars, but recently the use of artisanally pasteurized milk was introduced for safety reasons. In this study, 12 samples of labneh Ambaris were studied, six made using raw goat’s milk and six others using artisanally pasteurized goat’s milk. These samples were collected during fermentation and their microbial compositions were analyzed. The 16S V3–V4 and the ITS2 regions of the rDNA were sequenced by DNA metabarcoding analyses for the identification and comparison of bacterial and fungal communities, respectively. The samples had high microbial diversity but differences in samples microbiota were unrelated to whether or not milk was pasteurized. The samples were consequently clustered on the basis of their dominant bacterial or fungal species, regardless of the milk used. Concerning bacterial communities, samples were clustered into 3 groups, one with a higher abundance of Lactobacillus helveticus, another with Lactobacillus kefiranofaciens as the dominant bacterial species, and the third with Lentilactobacillus sp. as the most abundant species. Species belonging to the Enterobacteriaceae family were detected in higher abundance in all raw milk samples than in artisanally pasteurized milk samples. As for fungal communities, the samples were clustered into two groups, one dominated by Geotrichum candidum and the other by Pichia kudriavzevii.

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“…The higher acidification rate of L. helveticus compared to mesophilic starter culture led to accelerating the conversion of lactose to lactic acid, higher dropping the pH, and increase in the titratable acidity in the cheese (Vasiliauskaite et al., 2022 ). On the other hand, a significant decrease in the pH and a significant increase in the titratable acidity values were observed during ripening in all cheeses, probably due to continuing the conversion of lactose to lactic acid with progressing the fermentation and liberation of free fatty and amino acids via lipolysis and proteolysis phenomena (Mousavi et al., 2023 ; Rashtchi et al., 2021 ).…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, a significant decrease in the pH and a significant increase in the titratable acidity values were observed during ripening in all cheeses, probably due to continuing the conversion of lactose to lactic acid with progressing the fermentation and liberation of free fatty and amino acids via lipolysis and proteolysis phenomena (Mousavi et al, 2023;Rashtchi et al, 2021).…”

Section: Chemical Composition Of Raw Milk and Cheesesmentioning

confidence: 96%

Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus

Tondhoush,

Soltani,

Azarikia

et al. 2023

Food Science & Nutrition

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The effect of using mesophilic starter culture (Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) and Lactobacillus helveticus (L. helveticus) at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) on the quality properties of UF‐white cheese during 90 days of ripening was studied. The results revealed that an increase in L. helveticus ratio caused a significant decrease in the pH and total protein contents of the cheeses (p < .05). No significant changes were observed in the dry matter content of the cheeses (p > .05). The use of higher ratios of L. helveticus led to a noticeable increase in proteolysis and lipolysis indices in the cheeses (p < .05). The cheese produced with higher ratios of L. helveticus had less storage (G′) and loss (G″) moduli compared to other cheeses. The more open structure was seen in the cheeses produced using higher ratios of L. helveticus. Regarding sensory properties, lower scores of body and texture, and higher scores of odor and flavor were assigned to the cheeses produced using higher ratios of L. helveticus. In conclusion, the use of combinations of mesophilic starter culture and L. helveticus at specific ratios (75:25 and 25:75) led to improve quality characteristics of UF‐white cheese.

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Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

Cited by 9 publications

References 41 publications

Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk

Physicochemical Characteristics, Fatty Acids Profile and Lipid Oxidation during Ripening of Graviera Cheese Produced with Raw and Pasteurized Milk

Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study

Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus

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