Determination of Nitrogen Fractions in Cheese: Evaluation of a Collaborative Study

Bütikofer, Ueli; Rüegg, Max; Ardö, Ylva

doi:10.1006/fstl.1993.1056

Cited by 113 publications

(82 citation statements)

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“…The proteolysis in the cheese was monitored weekly during maturity or ageing while the chemical composition was determined by Butikofer et al, (1993). The pH was measured with one part of the cheese and nine parts of distilled water (w/v).…”

Section: Proteolysis Evaluationmentioning

confidence: 99%

Nutritional and Rheological evaluation of West African Soft cheese made from plant coagulant (Calotropis procera) during storage

Belewu

2001

Journal of Food Technology in Africa

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Storage of West African soft cheese "Warankasi" for up to 15 weeks in a refrigerator was examined for the composition, protein fractions (non casein nitrogen, non protein nitrogen, casein nitrogen, total nitrogen) hardness, cohesiveness, gumminess, elasticity, chewiness, adhesiveness and pH. Whereas cheese hardness, gumminess, elasticity, chewiness and adhesiveness decreased as the storage day progressed, the protein fractions (NCN, NPN, CN, and total nitrogen) increased slightly. Each of the textural measurement correlated significantly (p<0.05) with the pH. The correlation coefficient (0.68) indicates that increased total nitrogen content and pH will result in higher cheese hardness, gumminess and adhesiveness. It is then concluded from this study that the quality control system of west African Soft Cheese could be based on the rheological measurement.

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Section: Proteolysis Evaluationmentioning

confidence: 99%

Nutritional and Rheological evaluation of West African Soft cheese made from plant coagulant (Calotropis procera) during storage

Belewu

2001

Journal of Food Technology in Africa

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“…Water-soluble nitrogen (WSN) was determined by the Kjeldahl method [II,42] from aqueous extracts prepared by ten-fold dilution of grated cheese and subsequent homogenisation, centrifugation in the co Id and filtration. Twelve percent trichloroacetic acid (TCA)-soluble nitrogen and 5 % phosphotungstic acid (PT A)-soluble N were determined after 1:1 dilution of aqueous extracts with 24 % TCA and la % PTA, respectively, followed by filtration.…”

Section: Chemical Analysesmentioning

confidence: 99%

Raw milk flora affects composition and quality of Bergkäse. 2. Chemical composition

Ginzinger

Jaros

Mayer

et al. 1999

Lait

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-The effects of the indigenous raw milk flora on the chemical composition of Austrian Bergkâse was evaluated by means of repeated cheesemaking experiments from raw or pasteurised milk. GeneraIly, changes caused by the pasteurisation of raw milk did not significantly affect the gross com-( position of the resulting cheeses but, as monitored by sampIing during maturation, systematically showed effects on proteolysis, Whereas degradation of ast-casein proved to be delayed in cheeses made from pasteurised milk due to effects caused by heat treatment and partial eIimination of the raw milk flora, an enhanced cIeavage of l3-casein was found in cheeses from pasteurised milk. These differences were also evident in the water-soluble fraction and, partly, in fractions containing smaller breakdown products and were presumably caused by heat-induced changes in the plasmin/plasminogen complex. Additionally, effects of heat treatment and of indigenous raw milk flora on alkaline phosphatase and Iipolysis were observed. © InralElsevier, Paris.Bergkâse / raw milk flora / pasteurisation / composition / proteolysis Résumé -La flore du lait cru influe sur la composition et la qualité du fromage Bergkâse, 2. Composition chimique. Les effets de la flore indigène du lait cru sur la composition chimique du fromage autrichien Bergkâse ont été évalués au moyen d'essais répétés de fabrication à partir de lait cru ou de lait pasteurisé. En général, la pasteurisation de lait cru n'affectait pas significativement la composition brute des fromages obtenus mais, comme contrôlé sur les échantillons prélevés au cours de l'affinage, montrait des effets systématiques sur la protéolyse. Dans les fromages au lait pasteurisé, alors que la dégradation de la caséine a st était retardée à cause du traitement thermique et de l'élimination partielle de la flore du lait cru, une hydrolyse accrue de la caséine 13 était observée.Ces différences étaient également évidentes dans la fraction soluble dans l'eau, et partiellement dans les fractions contenant des produits de dégradation plus petits et étaient manifestement causées par * Correspondence and reprints. rohm@maiI.boku.ac.at 398 W. Ginzinger et al. MATERIALS AND METRODSdes changements dans le complexe plasmine/plasminogène dus au chauffage. De plus des effets du traitement thermique et de la flore indigène du lait cru sur la phosphatase alcaline et sur la lipolyse étaient observés. © Inra/Elsevier, Paris.fromage Bergkâse / flore du lait cru / pasteurisation / composition / protéolyse

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“…The sensory group developed a procedure for sensory analysis of texture [27]. The biochemical methods studied were initially focused on the determination of the extent and nature of proteolysis comprising N fractionation, electrophoresis, HPLC peptide mapping and deterrnination of free ami no acid composition [5,6,7,14,15,33].…”

Section: Introductionmentioning

confidence: 99%

Characterisation of protected denomination of origin cheeses: relationships between sensory texture and instrumental data

Noël

Ardö

Pocher

et al. 1998

Lait

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-Relationships between sensory and instrumental measurements of cheese texture have been explored through an interlaboratory experiment in the framework of a European FLAIR programme (SENS, Concerted Action no. 2, contract AG RF 025). Ten very different samples of each of the two cheese varieties, Appenzeller, a Swiss serni-hard cheese, and Parmigiano Reggiano, an Italian very hard cheese, were analysed using biochemicaI, rheological and sensory methods. The relational study is one of the first using hannonised methods. Results have shown thar sensory data can be related to instrumental data. Partialleast square regression appears use fui to relate sensory texturai properties from instrumental data. The approach is recommended for similar investigations of other cheese varieties. © Inra!EIsevier, Paris. trumentaux et sensoriels de la texture ont été explorées dans un essai interlaboratoire dans le cadre d'un programme européen Flair (Sens, Action concertée n? 2, contrat AGRF 025). Dix échantillons très différents de deux variétés de fromages, l' Appenzeller, un fromage suisse à pâte semi-dure, et le Parmigiano Reggiano, un fromage italien à pâte très dure, ont été analysés avec des méthodes biochimiques, rhéologique et sensorielle. Cette étude relationnelle est l'une des premières basée sur des méthodes harmonisées. Les résultats ont montré que les données sensorielles peuvent être reliées aux données instrumentales. Une méthode statistique de régression multidimensionnelle (PLS) apparaît pertinente pour relier les propriétés sensorielles de texture aux données instrumentales. Cette .approche est recommandée pour des investigations semblables sur d'autres variétés de fromages. © InralElsevier, Paris.texture 1 fromage 1 étude relationnelle 1 analyse sensorielle 1 biochimie 1 rhéologie

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Determination of Nitrogen Fractions in Cheese: Evaluation of a Collaborative Study

Cited by 113 publications

References 0 publications

Nutritional and Rheological evaluation of West African Soft cheese made from plant coagulant (Calotropis procera) during storage

Nutritional and Rheological evaluation of West African Soft cheese made from plant coagulant (Calotropis procera) during storage

Raw milk flora affects composition and quality of Bergkäse. 2. Chemical composition

Characterisation of protected denomination of origin cheeses: relationships between sensory texture and instrumental data

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