Effect of somatic cell count and polymorphonuclear leucocyte 
content of milk on composition and proteolysis during ripening of 
Swiss-type cheese

Cooney, Siobhán; Tiernan, Denise; Joyce, Patrick; Kelly, Alan L.

doi:10.1017/s0022029900004076

Cited by 43 publications

(48 citation statements)

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“…That effect on cheese texture was confirmed by Auldist et al [5]. Regarding cheese flavour, the low appreciation generally granted [88] was rarely described: in a few studies, high SCC was associated with such taste descriptors as "rancid" and "oxidised", linked to lipolysis [5] or "bitter", linked to proteolysis [25]. Grandison and Ford [52] also evidenced a positive link between SCC and the overall flavour intensity or that of unpleasant flavours.…”

Section: Health Statusmentioning

confidence: 90%

“…The effects of mastitis on clotting and whey drainage as well as on cheese yield have been comprehensively described by a number of authors, in cows' [5,10,25,52,66,88,103], goats' [49] and ewes' milk alike [98,102]. Milks with high SCC coagulate slowly and drip-dry poorly.…”

Section: Health Statusmentioning

confidence: 99%

“…They lead to low cheese yield, due to protein and fat losses in whey. Cheese moisture content is higher [52,92,103], associated with an increase in the proteolysis rate and a modification of the proteolysis pattern [25,92].…”

Section: Health Statusmentioning

confidence: 99%

See 2 more Smart Citations

Relationships between ruminant management and sensory characteristics of cheeses: a review

Coulon

Delacroix-Buchet²,

Martin

et al. 2004

Lait

151

120

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-This review summarises the last 10 years' knowledge established on the relationships between the management of animals (genetics, physiology and feeding) and the sensory quality of cheese. In the production of full-fat raw milk cheese, the cow's breed can modify the texture of cheeses because of differences in fat in dry matter content due to variations in the fat/protein ratio in milk. Within the same breed, large differences in texture and taste were observed between cheeses issued from milk differing by the genetic variant of β-casein (in dairy cows) or α s1 -casein (in goats). Except in very early or late lactation, the physiological stage had no significant effect on cheese sensory characteristics. In contrast, mastitis has a well-known negative impact on cheese sensory properties. Feeding dairy cows or goats with corn silage by comparison with hay or grass silage leads to whiter cheeses and sometimes to differences in flavour. Conserving grass as silage, by comparison with hay, has no important effect on cheese sensory characteristics, except on colour, which is yellower with grass silage. Conversely, major differences in sensory characteristics were observed between cheeses made with milk produced by cows fed winter diets (based on hay and grass silage) or turned to pasture in the spring. Several recent experiments showed a significant effect of grass' botanical composition on cheese texture and flavour. Those effects are due to the presence in milk of specific molecules or structures directly induced by feeding (carotenes and terpenes) or produced by the animals (plasmin, fatty acids and casein micellar structures) according to their genetic or physiological characteristics or under the effect of specific diets. Milk / cheese / sensory characteristic / feeding / genetic characteristicRésumé -Effets des facteurs de production sur les caractéristiques sensorielles des fromages : une revue. Cette revue fait le point sur les connaissances acquises au cours des 10 dernières années sur les relations entre les facteurs de conduite des animaux (génétiques, physiologiques et alimentaires) et la qualité sensorielle des fromages. Chez la vache, avec des fabrications au lait entier, la race peut modifier les caractéristiques de texture des fromages. Cet effet est lié essentiellement aux différen-ces de composition chimique des laits et donc de gras/sec des fromages. Au sein d'une même race, des différences importantes de texture et de goût ont été observées en fonction des variants généti-ques de la caséine β (espèce bovine) et surtout α s1 (espèce caprine). Le stade physiologique n'a un effet marqué sur la couleur, la texture et le goût qu'en tout début ou en toute fin de lactation. En revanche, les mammites ont un effet négatif important sur les caractéristiques sensorielles des fromages. L'utilisation d'ensilage de maïs conduit toujours à des fromages plus blancs, et parfois à des différences de flaveur. Lorsqu'elle est correctement réalisée, la conservation de l'herbe sous forme * Corresponding author:...

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Section: Health Statusmentioning

confidence: 90%

Section: Health Statusmentioning

confidence: 99%

See 1 more Smart Citation

Relationships between ruminant management and sensory characteristics of cheeses: a review

Coulon

Delacroix-Buchet²,

Martin

et al. 2004

Lait

151

120

View full text Add to dashboard Cite

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“…The higher protein loss in whey, during the manufacturing of minas frescal cheese from high-SCC milk, may be a consequence of the increased proteolysis of alpha-s-caseins and beta-casein to products that are more soluble in serum and are, therefore, recoverable in whey (Fox et al, 2000). In fact, a higher activity of proteolytic enzymes, such as plasmin, has been demonstrated in high-SCC milk (Cooney et al, 2000). However, the increased protein content in whey did not produce any apparent effect on the moisture-adjusted yield of cheese from the three SCC groups, even with the higher protein loss in whey, observed for the high-SCC group.…”

Section: Resultsmentioning

confidence: 84%

Qualidade de queijo minas frescal preparado com leite com diferentes quantidades de células somáticas

Andreatta

Fernandes

Santos³

et al. 2009

Pesq. agropec. bras.

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-The objective of this work was to evaluate the effects of using bulk milk with different somatic cell counts (SCC) on the quality of minas frescal cheese. A randomized complete block design was used, with 3x5 factorial treatments, with three SCC levels (low, 125,000 cells mL -1 ; intermediate, 437,000 cells mL -1 ; and high, 1,053,000 cells mL -1 ) and five storage durations. Cheese was vacuum-packed in plastic bags and analyzed after 2, 9, 16, 23 and 30 days of storage at 4 o C. Somatic cell counts did not affect dry matter, fat, ash content, pH, free fatty acid concentrations and sensory parameters of minas frescal cheese. However, SCC in milk increased losses of protein in whey and decreased the cheese protein content. These changes did not affect the moisture-adjusted cheese yield and proteolysis during 30 days of storage. An interaction effect between SCC and time of storage was observed for firmness and sensory grades of cheeses. Results indicated that raw milk used to produce minas frescal cheese should not contain high SCC, in order to avoid lower acceptance of the product after 30 days of storage.Index terms: cheese quality, proteolysis, somatic cell count. Qualidade de queijo minas frescal preparado com leite com diferentes quantidades de células somáticasResumo -O objetivo deste trabalho foi avaliar o efeito do uso de leite com diferentes contagens de células somáticas (CCS), na qualidade do queijo minas frescal. Utilizou-se delineamento de blocos ao acaso, em esquema fatorial 3x5, com três níveis de CCS (baixa, 125.000 células mL -1 ; intermediária, 437.000 células mL -1 ; e alta, 1.053.000 células·mL -1 ) e cinco tempos de armazenamento. Os queijos foram embalados a vácuo, em embalagens de plástico, e analisados após 2, 9, 16, 23 e 30 dias de armazenamento a 4 o C. A contagem de células somáticas não afetou a matéria seca, a gordura, as cinzas, o pH, a concentração de ácidos graxos livres e os parâmetros sensoriais do minas frescal. A CCS no leite aumentou as perdas de proteína no soro e diminuiu o teor de proteína no queijo. Essas alterações não afetaram o rendimento com umidade ajustada e a proteólise durante 30 dias de armazenamento. Houve interação entre a CCS e o tempo de armazenamento, quanto à firmeza e às notas sensoriais dos queijos. O leite cru usado para a produção do queijo minas frescal não deve conter alta CCS, para evitar menor aceitação sensorial do produto após 30 dias de armazenamento.Termos para indexação: qualidade do queijo, proteólise, contagem de células somáticas.

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“…Elevated SCC can correlate with a change in milk composition [52] and increased SCC has been associated with increased proteolysis during cheese ripening. Therefore, it is desirable to have a low SCC to produce quality cheese [14].…”

Section: Milkmentioning

confidence: 99%

Split defect and secondary fermentation in Swiss-type cheeses – A review

Daly

McSweeney

Sheehan

2009

Dairy Sci. Technol.

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-Split and secondary fermentation defects in Swiss-type cheese varieties are manifested as undesirable slits or cracks that may lead to downgrading of the cheese. Split defect is associated with an excessive production of gas or an unsuitable cheese body that cannot accommodate gas produced, or a combination of both factors. Secondary fermentation is the apparent production of gas after the desired propionic fermentation of the warm room has taken place. No consensus exists as to the definitive causes of the defects, but possible causes are reviewed under factors that are associated with rheological behaviour (including cheese manufacture, acidification, intact protein content and proteolysis, seasonality of milk supply and ripening or storage temperature and duration) or with overproduction of gas (including milk microflora, propionic acid bacteria (PAB) -in particular strains with high aspartase activity and ability to grow at low temperatures, lactic acid bacteria, interactions between starter bacteria, facultatively heterofermentative lactobacilli (FHL) and other sources of gas including butyric acid fermentation). The influence of other parameters such as copper concentration, air incorporation, salt content, rind formation and cheese wrapping materials is also considered. Methods to reduce the prevalence of the split defect and secondary fermentation include addition of water to improve elastic properties by the removal of unfermented carbohydrate and the use of FHL to control PAB activity to prevent the production of excessive gas.Swiss-type cheese / split defect / secondary fermentation / eye formation Article published by EDP Sciences Résumé -Défaut de lainure et fermentation secondaire des fromages à pâte pressée cuiteune revue. Les défauts de lainure et de fermentation secondaire des variétés de fromage à pâte pressée cuite se manifestent sous forme de fentes ou fissures qui peuvent entraîner le déclassement du fromage. Le défaut de lainure est associé à une production excessive de gaz ou à une pâte fromagère inadaptée pour contenir le gaz produit, ou à une combinaison des deux facteurs. La fermentation secondaire est la production apparente de gaz après que la fermentation propionique désirée dans la cave chaude ait eu lieu. Il n'existe pas de consensus sur les causes définitives de ces défauts, mais des causes possibles sont présentées au regard de facteurs associés au comportement rhéologique (incluant la fabrication fromagère, l'acidification, la teneur en protéines intactes et la protéolyse, la saisonnalité de l'approvisionnement de lait, et la température et la durée de l'affinage et du stockage) ou associés à la surproduction de gaz (incluant la microflore du lait, les bactéries propioniques, en particulier les souches ayant une activité aspartase élevée et l'aptitude à croître à basses températures, les bactéries lactiques, les interactions entre les bactéries du levain, les lactobacilles hétérofermentaires facultatifs et d'autres sources de gaz incluant la fermentation butyrique). L'...

show abstract

Effect of somatic cell count and polymorphonuclear leucocyte content of milk on composition and proteolysis during ripening of Swiss-type cheese

Cited by 43 publications

References 0 publications

Relationships between ruminant management and sensory characteristics of cheeses: a review

Relationships between ruminant management and sensory characteristics of cheeses: a review

Qualidade de queijo minas frescal preparado com leite com diferentes quantidades de células somáticas

Split defect and secondary fermentation in Swiss-type cheeses – A review

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