Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese

Darnay, Lívia; Németh, Ádám; Koncz, Kálmánné; Monspart-Sényi, J.; Pásztor-Huszár, Klára; Friedrich, László; Laczay, Péter

doi:10.1016/j.idairyj.2018.11.010

Cited by 10 publications

(9 citation statements)

References 14 publications

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“…There has been some research attention to packaging of dairy foods in the last 10 years. Technological characteristics of foils for packaging of cheese during ripening have been recently determined [35]. Foils differing in permeability to CO 2 and O 2 have influence on appearance and physical characteristics of cheese that consequently affect the final quality of products.…”

Section: Research Advances In Dairy Goat Productsmentioning

confidence: 99%

Recent advances in dairy goat products

Sepe¹,

Argüello

2019

Asian-Australas J Anim Sci

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Goat population world-wide is increasing, and the dairy goat sector is developing accordingly. Although the new technology applied to the goat industry is being introduced slowly because the weight of traditional subsector in the dairy sector, considerable advances have been made in the last decade. Present review focuses on the emerging topics in the dairy goat sector. Research and development of traditional and new dairy goat products are reviewed, including the new research in the use of goat milk in infant formula. The research in alternatives to brine, production of skimmed goat cheeses and the use of different modified atmosphere packaging are also addressed. Special attention is given to antibiotic residues and their determination in goat milk. Functional foods for human benefits are a trending topic. Health properties recently discovered in dairy goat products are included in the paper, with special attention to the antioxidant activity. The dual-purpose use of goats by humankind is affecting the way of how new technology is being incorporated in the dairy goat sector and will certainly affect the future development of dairy goat products.

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Section: Research Advances In Dairy Goat Productsmentioning

confidence: 99%

Recent advances in dairy goat products

Sepe¹,

Argüello

2019

Asian-Australas J Anim Sci

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“…The texture properties of camel cheese samples were measured with TA.XTPlus (Stable Micro Systems, Godalming, UK) Texture Analyser using a 500 N load cell. The preparation of cheese samples and the measurement conditions were according to our previously published method (Darnay et al 2019). Force-time deformation curves were evaluated with Texture Exponent 32 as the given software of TA.XT-Plus.…”

Section: Texture Profile Analysismentioning

confidence: 99%

Comparison of quality properties of powder milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase

Darnay,

Barkó,

Hidas

et al. 2024

Int J of Dairy Tech

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Research was conducted to investigate if ripened cheese can be manufactured from easily accessible powder camel milk with calf rennet. A further aim was to examine the texture‐modifying effect of commercially available microbial transglutaminase preparations (Activa YG, Probind CH) at different rennet concentrations. Ripened cheese samples were analysed for physical–chemical characteristics including colour, texture and essential amino acids. Our study revealed that it is possible to make semi‐hard camel cheese from reconstituted camel milk. Application of high rennet dosage (14.7 International Milk Clotting Unit/L) with Activa YG (0.6 Unit/g protein) was favourable for both cheese yield, hardness and essential amino acid content.

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“…The spoilage mechanism by LAB works hand in hand with the yeast, as the end products from bacterial metabolism are utilized by the yeasts like Candida and in turn, the yeasts produce amino acids, vitamins, and acidic environment for bacterial proliferation. Ageing or ripening is an important part of the cheese-making protocols [48], with proteolysis by LAB being the pivotal process to give the cheese its texture and color. In soft cheese, if the proteolysis is extended for a longer period the cheese will become very soft, whitish with more liquefaction of the solid portion, and a strong ammonia odor.…”

Section: Active and Intelligent Packagingmentioning

confidence: 99%

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

Bandyopadhyay

Saha

Zandraa

et al. 2020

Foods

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‘Gouda cheese’ is one of the most popular varieties of cheese eaten worldwide. The preservation problem of gouda arises due to microbial contamination and infestation. Therefore, essential oil (EO) based PVP-CMC-BC-GG hydrogel film was prepared to solve the problem and to extend the shelf-life of ‘Gouda cheese’. Anthocyanin (isolated from red cabbage) based pH stickers are integrated into the packaging system to recognize the spoilage of ‘cheese’. EOs (clove and/or cinnamon) are added to PVP-CMC-BC-GG hydrogel film to improve its antimicrobial, physical, mechanical, and thermal properties as well as shelf-life of cheese. The films are assessed based on their physical, structural, and functional properties, real-time assessment on cheese, and biodegradability. The results revealed that although the addition of oils to the PVP-CMC-BC-GG hydrogel films enhanced its mechanical, hydrophobic, and antimicrobial properties, the biodegradability of PVP-CMC-BC-GG films declined with the addition of EOs. The thermal properties remained the same irrespective of the addition of EOs. The shelf life of cheese was extended for more than 10–12 days, inside the PVP-CMC-BC-GG hydrogel sachet compared to the conventional PE packaging system. Hence the use of the PVP-CMC-BC-GG sachet (containing EO or without EO) is recommended for cheese packaging along with the use of PVP-CMC-BC-GG anthocyanin bio stickers for monitoring the quality of cheese.

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Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese

Cited by 10 publications

References 14 publications

Recent advances in dairy goat products

Recent advances in dairy goat products

Comparison of quality properties of powder milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase

Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for ‘Cheese’: Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers

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