Diversité de quelques propriétés fonctionnelles à chaud de l'Emmental français

Richoux, Romain; Roset, Grégory; Famelart, Marie-Hélène; Kerjean, Jean-René

doi:10.1051/lait:2001150

Cited by 20 publications

(39 citation statements)

References 19 publications

(29 reference statements)

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“…However, the mean values of stretchability were low for both trial and control cheeses. Their difference was close to the repeatability of the method [19] and would probably not be detected by sensorial analysis (Actilait, unpublished results).…”

Section: Functional Propertiessupporting

confidence: 52%

“…Instrumental characterisation of the functional properties of the cheeses was measured as described by Richoux et al [19]. To sum, the flowability was measured using a modified Schreiber test [13] and the stretchability was assessed using a method involving vertical traction of ground melted cheese (82°C).…”

Section: Functionalitiesmentioning

confidence: 99%

“…To sum, the flowability was measured using a modified Schreiber test [13] and the stretchability was assessed using a method involving vertical traction of ground melted cheese (82°C). Free oil of the melted cheese was measured using butyrometric analysis [19]. The browning properties were assessed by measuring the colour of the ground cheese heated in an oven at 225°C for 6.5 min using a Chromameter CR 300 (Minolta, Carrière-sur-Seine, France).…”

Section: Functionalitiesmentioning

confidence: 99%

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Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses

Richoux

Aubert

Normand

et al. 2009

Dairy Sci. Technol.

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-The influence of cryogenic cooling of cheese curd on the yield and the quality of semihard cheese (Trappist type) was studied. During three successive cheese manufacturing processes, the curd at moulding was separated into two aliquots: the first being directly pressed (control cheese) and the second being quickly cooled previously at 20°C in a cryogenic cabinet (trial cheese). The cryogenic cooling of the curd slightly delayed the acidification and significantly reduced the syneresis. The increase in the cheese yield (+4.8% at brining and +3.8% at the end of ripening) was only due to the increase in the moisture retention. The sensory characteristics of the ripened cheeses were similar for both control and trial cheeses. The slight modifications in the melting texture and the acid taste were due to a post-acidification phenomenon that could be easily corrected by the classical operating parameters. Although stretchability was slightly increased in trial cheeses, the other functionalities were similar to those of control cheeses. Moreover, the comparison of the two experiments that were conducted with different kinetics of cooling suggests that optimisation of the cryogenic parameters could lead to a more marked increase in the cheese yield, due to higher moisture retention, and also lead to a better recovery of milk components. cryogenic cooling / cheese yield / functionality / semi-hard cheese Article published by EDP SciencesRésumé -Influence d'un refroidissement cryogénique du caillé sur les rendements et la qualité de fromages à pâte pressée non cuite. L'influence d'un refroidissement cryogénique du caillé sur la qualité et les rendements de fromages à pâte pressée non cuite a été étudiée. Au cours de trois fabrications successives, le caillé au moulage était réparti en deux lots homogènes, l'un directement pressé, l'autre préalablement refroidi rapidement à 20°C en cellule cryogénique. Le refroidissement anticipé du caillé a conduit à un léger retard d'acidification et à une réduction significative de l'égouttage. L'augmentation des rendements fromagers (+4.8 % au saumurage, +3.8 % fin affinage) était uniquement liée à une rétention accrue d'humidité. Les caractéristiques sensorielles des fromages affinés étaient peu différentes de celles des fromages témoins. Les légères dérives de saveur acide et de texture fondante semblent directement liées à un phénomène de post acidification, facilement corrigeable par ailleurs. À l'exception d'une légère augmentation des propriétés filantes, les fonctionnalités à chaud des fromages affinés étaient similaires à celles des fromages témoins. La comparaison de deux essais se distinguant par leurs cinétiques de refroidissement laisse, par ailleurs, supposer que l'optimisation des paramètres cryogéniques pourrait conduire à des gains de rendement plus conséquents, liés à la fois à une humidité accrue et à une meilleure récupération des constituants du lait. refroidissement cryogénique / rendement fromager / fonctionnalité / fromage à pâte pressée non cuite

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Section: Functional Propertiessupporting

confidence: 52%

Section: Functionalitiesmentioning

confidence: 99%

Section: Functionalitiesmentioning

confidence: 99%

See 1 more Smart Citation

Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses

Richoux

Aubert

Normand

et al. 2009

Dairy Sci. Technol.

Self Cite

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“…Therefore, there is a growing demand for improving the functional properties of Emmental cheese and finding new uses, while keeping the product economically attractive. Until the recent works by Famelart, Richoux and colleagues [5,27], most articles regarding functional properties and their relationship with composition and rheological properties dealt with other types of cheese, e.g., Mozarella [22]. The water content has been shown to be a major parameter affecting the functional properties of Emmental cheese [5,27].…”

Section: Introductionmentioning

confidence: 99%

“…Until the recent works by Famelart, Richoux and colleagues [5,27], most articles regarding functional properties and their relationship with composition and rheological properties dealt with other types of cheese, e.g., Mozarella [22]. The water content has been shown to be a major parameter affecting the functional properties of Emmental cheese [5,27]. The fat composition can hardly be adjusted since native milk fat globules are used and to date, no study has attempted to test the effect of homogénéisés, ce qui a conduit à une lipolyse bien plus importante et inacceptable sensoriellement.…”

Section: Introductionmentioning

confidence: 99%

The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese

Michalski¹,

Camier²,

Briard³

et al. 2004

Lait

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-Emmental cheeses were produced using either small (~3 µm, SFG) or large (~6 µm, LFG) native milk fat globules obtained by a patented microfiltration process. Ripened SFG cheeses were less flexible and less firm than LFG cheeses. Indeed, the SFG cheeses contained more moisture and underwent greater proteolysis than the LFG cheeses 52 d after manufacture. However, lipolysis was three-fold lower in SFG cheeses. This was linked to the milk fat structure in Emmental cheese: larger inclusions of denuded destabilized fat were observed in LFG cheeses, whereas more fat globules were observed in SFG cheeses. One Emmental cheese was produced using homogenized milk fat globules, in which lipolysis was dramatically increased and unacceptable. For a given size range, the structure of milk fat is thus of tremendous importance regarding lipolysis and small natural milk fat globules cannot be replaced by homogenized ones. The melting temperature and solid fat content of fat in Emmental cheese increased with native fat globule size. This is related to the improved functional properties of SFG cheeses, i.e., increased stretching, elastic increase and melting, and lower extrusion force compared with LFG cheeses. This study confirms, as previously pioneered using Camembert cheese manufacturing technology, that the use of native milk fat globules with different sizes can lead to a range of new dairy products with different physico-chemical and functional properties.Milk fat / fat globule / Emmental cheese / cheese yield / rheology / particle size / microfiltration / functional property Résumé -Des propriétés physico-chimiques et fonctionnelles de l'emmental sont affectées par la taille des globules gras natifs du lait. Des emmentals ont été fabriqués en utilisant des globules gras natifs du lait de petit diamètre (~3 µm) ou de grand diamètre (~6 µm), obtenus par un procédé de microfiltration breveté. Les fromages affinés à petits globules sont moins souples et moins fermes que ceux à gros globules. En effet, les fromages à petits globules sont plus humides et plus protéolysés à 52 j d'affinage. Cependant, la lipolyse est trois fois moindre dans les fromages à petits globules, ce qui est lié à la structure de la matière grasse dans les emmentals : les emmentals à gros globules présentent de plus grandes inclusions de matière grasse déstabilisée, tandis que ceux à petits globules semblent contenir plus de globules gras. Un emmental a été fabriqué avec des globules * Corresponding author: mcmichal@labtechno.roazhon.inra.fr 344 M.-C. Michalski et al.

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Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies

Botosoa

Karoui

2012

Food Bioprocess Technol

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Diversité de quelques propriétés fonctionnelles à chaud de l'Emmental français

Cited by 20 publications

References 19 publications

Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses

Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses

The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese

Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies

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