Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein

Guinee, Timothy P.; Pudja, Predrag; Reville, William J.; Harrington, D.; Mulholland, Edward O.; Cotter, M.P.; Cogan, Timothy M.

doi:10.1016/0958-6946(94)00021-g

Cited by 47 publications

(39 citation statements)

References 37 publications

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“…Compositional analysis (pH, salt, and moisture) of the cheeses, determined the day after manufacture as described by Guinee et al (16), gave results typical for Cheddar cheese (15). At least two independent replicate cheese trials (six cheeses per trial), produced on separate occasions, including the test microorganisms were carried out.…”

Section: Stock Culturesmentioning

confidence: 99%

Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese

O’Reilly

O’Connor

Kelly

et al. 2000

Appl Environ Microbiol

128

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The objective of this study was to determine the effect of high pressure (HP) on the inactivation of microbial contaminants in Cheddar cheese (Escherichia coli K-12, Staphylococcus aureus ATCC 6538, and Penicillium roqueforti IMI 297987). Initially, cheese slurries inoculated with E. coli, S. aureus, and P. roqueforti were used as a convenient means to define the effects of a range of pressures and temperatures on the viability of these microorganisms. Cheese slurries were subjected to pressures of 50 to 800 MPa for 20 min at temperatures of 10, 20, and 30°C. At 400 MPa, the viability of P. roqueforti in cheese slurry decreased by >2-log-unit cycles at 10°C and by 6-log-unit cycles at temperatures of 20 and 30°C. S. aureus and E. coli were not detected after HP treatments in cheese slurry of >600 MPa at 20°C and >400 MPa at 30°C, respectively. In addition to cell death, the presence of sublethally injured cells in HP-treated slurries was demonstrated by differential plating using nonselective agar incorporating salt or glucose. Kinetic experiments of HP inactivation demonstrated that increasing the pressure from 300 to 400 MPa resulted in a higher degree of inactivation than increasing the pressurization time from 0 to 60 min, indicating a greater antimicrobial impact of pressure. Selected conditions were subsequently tested on Cheddar cheese by adding the isolates to cheese milk and pressure treating the resultant cheeses at 100 to 500 MPa for 20 min at 20°C. The relative sensitivities of the isolates to HP in Cheddar cheese were similar to those observed in the cheese slurry, i.e., P. roqueforti was more sensitive than E. coli, which was more sensitive than S. aureus. The organisms were more sensitive to pressure in cheese than slurry, especially with E. coli. On comparison of the sensitivities of the microorganisms in a pH 5.3 phosphate buffer, cheese slurry, and Cheddar cheese, greatest sensitivity to HP was shown in the pH 5.3 phosphate buffer by S. aureus and P. roqueforti while greatest sensitivity to HP by E. coli was exhibited in Cheddar cheese. Therefore, the medium in which the microorganisms are treated is an important determinant of the level of inactivation observed.

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Section: Stock Culturesmentioning

confidence: 99%

Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese

O’Reilly

O’Connor

Kelly

et al. 2000

Appl Environ Microbiol

128

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“…Guinee et al [55] reported higher levels of primary proteolysis and reduced levels of smaller peptides and amino acids in cases of increased levels of whey protein denaturation in cheeses manufactured from UF retentate produced from strongly heated milk.…”

Section: Heat Treatments Other Than Pasteurisationmentioning

confidence: 99%

“…The adverse effects on coagulation are attributed to the inhibition of hydrolysis of κ-casein by chymosin due to the β-lactoglobulin/κ-casein complex at the micelle surface impairing the accessibility of κ-casein to the coagulant [55,59,139], to reduced reactivity of renneted micelles with attached denatured whey proteins to aggregation, or to a reduction in the concentration of micellar calcium [139,142]. Reduced shrinkage of the para-caseinwhey protein network promotes increased water-binding [145], leading to poor coagulation and syneresis properties, increased set-to-cut times, soggy curds with poor matting ability, ragged curd chips and poor curd fusion during cheese manufacture [48,92].…”

Section: Heat Treatments Other Than Pasteurisationmentioning

confidence: 99%

“…Reduced shrinkage of the para-caseinwhey protein network promotes increased water-binding [145], leading to poor coagulation and syneresis properties, increased set-to-cut times, soggy curds with poor matting ability, ragged curd chips and poor curd fusion during cheese manufacture [48,92]. Gel-forming properties of high-heat-treated milks may be partly restored by ultrafiltration of milk to higher protein levels prior to cheese manufacture, reducing pH and increasing milk temperature during coagulation, increasing the level of added rennet and/or by the addition of CaCl 2 to the cheese-milk [54,55] or by pH cycling [129]. Acidification of heated milks reduces charge repulsion and increases solubilisation of colloidal calcium [22].…”

Section: Heat Treatments Other Than Pasteurisationmentioning

confidence: 99%

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Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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-Classically, very few pre-treatments are applied to milk for cheese-making, with some cheese varieties simply made from raw whole milk, but most made from pasteurised milk of which the composition (e.g., fat:protein ratio) may have been standardized. However, there has been consistent interest in more novel and sophisticated strategies for pre-treatment of cheese-milk. Approaches explored include the use of alternative processing technologies (e.g., membrane filtration, high-pressure treatment, homogenisation, heat treatments more severe than pasteurisation) or addition of sources of protein or milk solids (e.g., milk powders, whey protein products) or enzymes. The principal reasons for such pre-treatments of cheese-milk are: (1) to control the microbiology of the raw milk and the resulting cheese better than is possible by pasteurisation (e.g., inactivation or removal of spores, control of non-starter lactic acid bacteria); (2) increasing the yield of cheese, e.g., through heat-or pressure-induced incorporation of whey proteins, or enhancing sensory properties of reduced fat cheese by direct addition of microparticulated whey proteins; (3) manipulation of cheese ripening, e.g., reducing the likelihood of off-flavour development by inactivation of enzymes or accelerating ripening through increasing enzyme-substrate interactions; or (4) improving the texture and other functional properties, e.g., melting. Finally, the considerations for manufacture and ripening of different cheese varieties, or sub-classes of specific varieties (e.g., low-fat cheese) will clearly differ and add to the complexity of the technological options available. This article will review the key principles for pre-treatment of cheese-milk, as summarised briefly above. Résumé -Pré-traitement du lait de fabrication de fromage : principes et avancées.Classiquement, très peu de pré-traitements sont appliqués au lait de fabrication de fromage : quelques variétés de fromage sont faites simplement à partir de lait entier cru, mais la plupart d'entre elles sont fabriquées à partir de lait pasteurisé dont la composition (par exemple rapport matière grasse/protéine) a pu être standardisée. Cependant, un intérêt constant s'est manifesté pour des stratégies nouvelles et plus sophistiquées pour le pré-traitement du lait de fromagerie. Les approches explorées incluent l'utilisation de technologies de traitement alternatives (par exemple filtration membranaire, haute pression, homogénéisation, traitements thermiques plus sévères que la pasteurisation) ou addition de sources de protéines ou de matière sèche de lait (par exemple poudres de lait, protéines de lactosérum) ou d'enzymes. Les principales raisons de tels pré-traitements du lait de fabrication fromagère sont : (1) de contrôler la microbiologie du lait cru et du fromage résul-tant, mieux que ce qui est possible par pasteurisation (par exemple inactivation ou retrait des spores, contrôle des bactéries lactiques non levain) ; (2) d'accroître le rendement en fromage, par exemple en induisant...

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“…Moderate high temperature-short time heat-treatment was also reported to smoothen the texture of white soft cheese made from UF-concentrated whole milk; longer heating times resulting in mealiness [137]. The increased retention of water in the cheese curd due to the high water-binding capacity of denatured whey proteins may be detrimental to drainage, curd fusion and firmness, and therefore to the manufacture of hard cheeses such as Cheddar cheese [129] and model semi-hard cheeses similar to Gouda, Provolone, Havarti or Halloumi [58]. Conversely, satisfactory textures were reported when manufacturing semi-hard cheese such as Cheshire using milk heated at 97°C for 15 s, providing adjustments of the standard process [102]; or soft cheeses such as Camembert using milk heated at temperatures up to 80°C for 1 to 3 min [9,54] or UHT-treated milk [17].…”

Section: Quality Of Cheeses Made With Heated Milkmentioning

confidence: 99%

Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

Guyomarc’H

2006

Lait

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-The heat-treatment of cheese milk, or whey, to denature the whey proteins has long been the most applied means of recovering these proteins, either directly in the cheese curd, or as added to the cheese milk prior to renneting. In heat-treated milk, the interaction of the denatured whey proteins with the casein micelles, however, limits the primary phase of the enzymatic reaction, and prevents fusion of the casein micelles. Cheeses containing heat-denatured whey proteins also exhibit excessive moisture, a crumbly and soft texture, and poor meltability. Various technological means to reduce these drawbacks are reviewed. Especially, it is generally accepted that the heat-treatment of skim milk at alkaline pH generates aggregates of denatured whey proteins and κ-casein in the serum phase of milk, rather than on the surface of the casein micelles. As a consequence, the casein micelles are depleted in κ-casein, and free of denatured whey proteins. However, the attempts made to exploit this interesting protein distribution in cheese-making remain scarce, despite their promising results. Résumé -Récupération des protéines sériques du lait dans le caillé fromager au moyen de la formation d'agrégats thermo-induits, et intérêt de chauffer le lait à pH alcalin dans le but de conserver son aptitude à la coagulation présure. Revue. Le traitement thermique du lait ou de lactosérum est un des moyens les plus utilisés pour incorporer les protéines sériques ainsi dénatu-rées, soit directement dans le caillé, soit sous forme d'ingrédient ajouté au lait fromager. Cependant, l'interaction entre les protéines sériques dénaturées et les micelles de caséines, due au chauffage du lait, a pour effet de limiter la phase primaire de la coagulation par la présure, ainsi que la fusion des micelles déstabilisées. Les fromages obtenus à partir de lait chauffé sont aussi plus humides, plus mous, plus granuleux et moins aptes à la fonte que les fromages standards. Les moyens technologiques de pallier ces inconvénients sont rappelés. En particulier, il est connu que le traitement thermique du lait à pH alcalin favorise la formation d'agrégats de protéines sériques dénaturées et de caséine κ dans la phase soluble du lait, plutôt qu'en surface des micelles de caséines. En consé-quence, la teneur en caséine κ des micelles est réduite et celles-ci ne sont pas recouvertes de protéi-nes sériques dénaturées. Cependant, peu d'études ont tenté d'exploiter ces caractéristiques du lait chauffé à pH alcalin en technologie fromagère, malgré des résultats prometteurs. coagulation présure / traitement thermique / protéine sérique / fromage

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Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein

Cited by 47 publications

References 37 publications

Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese

Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese

Pre-treatment of cheese milk: principles and developments

Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

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