Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development

Awad, Sameh; Ahmed, Nadia; Soda, M. El

doi:10.1016/j.foodchem.2007.01.043

Cited by 43 publications

(35 citation statements)

References 23 publications

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“…The compositions of the three batches of cheese after 90 d of ripening were not significantly (P > 0.05) different (Table 1), despite the different starter cultures used, as reported earlier with other types of cheese (Awad et al, 2007;Randazzo et al, 2008).…”

Section: Resultssupporting

confidence: 76%

Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese

Wang

Zheng

Zhao

et al. 2015

FSTR

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Keywords: yak milk, cheese, starter culture, ripening properties IntroductionCompared with cow milk, yak milk has higher dry matter content and is richer in protein, fat, lactose, and minerals, with an abundance of colloidal and soluble calcium and phosphorus (Nikkhah, 2011). Yak milk can be a precious milk source for making cheese, given its increased accessibility in particular Asia regions. Cheese production with yak milk in Nepal has been considered as a viable commercial enterprise because of its high local demand and market value (Wiener et al., 2003). In India, yak milk is processed into low-fat paneer, with desirable health effects, such as decreasing the risk of arterial hypertension, coronary heart disease, and obesity (Kandeepan and Sangma, 2010). In China, yak milk has been traditionally used by Tibetan households to make milk tea, sour milk, butter, and "Qula," a dry and grainy "cheeselike" product made with skimmed yak milk for more than 1000 years (Tan et al., 2010). Naturally fermented yak milk is particularly popular among local herdsmen and other residents probably because of its characteristic flavor, mouth-feel, and nutritional quality (Sun et al., 2010). Although yak milk cheese production remains scarce, this cheese has been considered as a highly healthy food because of its high conjugated linoleic acid (CLA) content with a potential function in preventing heart disease, cancer, and metabolic disorders (Jiang et al., 2007;Or-Rashid et al., 2008).In cheese processing, starter cultures have important functions in acid development to hasten milk coagulation, assist in theexpulsion of whey, and influence the texture and flavor of cheese products (Law, 2001;McSweeney and Sousa, 2000). Among commercially available starter cultures, Lactococcus lactis subsp. cremoris and Lc. lactis subsp. lactis are commonly used for cheese making (Flórez et al., 2008;Lane and Fox, 1996). Although commercial starter cultures might provide optimal conditions in the different stages of cheese processing, e.g., curd formation and cheese ripening, such cultures were sometimes considered less suitable for making new types of cheese that require the use of starter culture strains with different and novel properties (Delgado and Mayo, 2004; Psoni et al., 2007). Murtaza et al. (2013) studied the sensory properties of cow and buffalo milk cheddar cheese made with both commercial and indigenous lactococcal cultures.They found that milk sources, starter cultures, and ripening temperatures significantly influenced sensory characteristics.Cheeses made with indigenous cultures and ripened at higher temperatures generally received higher sensory scores than those made with commercial cultures and ripened at lower temperatures.In this study, yak milk cheeses were made using different Analysis of cheese composition and yield Cheese samples taken at 90 d of ripening were analyzed for total protein via the Kjeldahl method (AOAC 920.123, 1990), fat via the Babcock method (AOAC 933.05, 1990), moisture via oven-drying at 102℃ (AOAC 9...

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Section: Resultssupporting

confidence: 76%

Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese

Wang

Zheng

Zhao

et al. 2015

FSTR

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“…in biofilms on tables and shelves from both regions are desirable, since these microorganisms can be released from the biofilm and join those existing in milk (Lortal et al ., 2009) and the EC that will be used for the next batch. LAB are responsible for producing the ripened cheese flavor (Awad et al , 2007; Randazzo et al , 2010) by the acidification and production of antimicrobial compounds (Kim et al , 2009; Settanni et al , 2011), which inhibit the growth of pathogens and control the multiplication of spoilage and contaminating microorganisms.…”

Section: Discussionmentioning

confidence: 99%

Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese

Ferreira¹,

Nóbrega²,

Andrade³

et al. 2014

Braz. J. Microbiol.

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The artisanal Minas cheese is produced from raw cow’s milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on wooden forms, tables and shelves used in these cheese production, the present work evaluated the counts of Staphylococcus aureus, Escherichia coli, coliforms at 32 °C, yeasts, presumptive mesophilic Lactobacillus spp. and Lactococcus spp. in these biofilms, milk, whey endogenous culture and ripened cheese in two traditional regions: Serro and Serra da Canastra. Also, we checked for the presence of Salmonella sp. and Listeria monocytogenes in the ripened cheeses. The ultra structure of the biofilms was also assessed. Counts above legislation (> 2 log cfu/mL) for the pathogens evaluated were found in milk samples from both regions. Only one shelf and one form from Serro were above limits proposed (5 cfu/cm2 for S. aureus and E. coli and 25 cfu/cm2 for coliforms) in this study for contaminants evaluated. In Canastra, few utensils presented safe counting of pathogens. There was no Salmonella sp. and Listeria monocytogenes in the cheeses after ripening. Thus, the quality of the cheese is related to improving the microbiological quality of milk, implementation and maintenance of good manufacturing practices, correct cleaning of wooden utensils, and not its replacement.

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“…Di Cagno et al (2011) reported that lactobacilli adjunct cultures affected the moisture and texture of the Caciotta-type cheese. Awad et al (2007) observed that cultures of Lactobacillus helveticus, Lactobacillus paracasei subsp. paracasei and Lactobacillus delbrueckii subsp.…”

Section: Introductionmentioning

confidence: 99%