Extraction et analyse de la phase aqueuse de l'emmental à 4 stades d'affinage

Salvat-Brunaud, D.; Maubois, Jean‐Louis; Graët, Y. Le; Piot, Michel; Maillard, Marie-Bernadette; Corre, C.; Thierry, Anne

doi:10.1051/lait:1995316

Cited by 34 publications

(48 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It consisted of a collection vessel, a perforated vessel, an outer cover, and a heavy ram. The procedure of extraction was similar to Salvat-Brunaud et al [34] and Hassan et al [10]. Freshly grated cheese (800 g) was thoroughly mixed with 1000 g of washed sea sand and was placed in stainless steel mold lined with cheesecloth.…”

Section: Extraction Of Cheese Expressible Serummentioning

confidence: 99%

Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Jing-ying

Chen

Maubois

et al. 2009

Dairy Sci. Technol.

View full text Add to dashboard Cite

-To study the chemical properties, the initial recovery of milk components, oiling off, and the textural properties of the cheese during a 60-day refrigerated storage period, skim milk was microfiltered through a 1.4-μm ceramic membrane to remove bacteria, and then low-moisture Mozzarella cheese was manufactured from medium-concentration factor (CF) microfiltration (MF) (0.1 μm of pore size, CF = 2.3) retentate with added cream. The changes in expressible serum (ES) were also studied. Three cheese-making trials were conducted on Mozzarella cheese milk using two different methods: MF and control. Changes in the levels of proteolysis patterns were monitored using pH 4.6-soluble nitrogen (SN), initially higher for microfiltration Mozzarella cheese (MMC) because of the higher content of caseinomacropeptide, and 12% trichloroacetic acid TCA-SN, and using SDS-PAGE. The levels of the secondary proteolysis (12% TCA-SN) were significantly higher in control Mozzarella cheese (CMC). The CMC showed a greater release of free oil at the beginning of aging time but this release was always lower than that observed for MMC. The textural characteristics (hardness, springiness, and cohesiveness) of both cheeses have significant differences, highly correlated to proteolysis indicators, during the ripening time. It is suggested that the differences in composition, proteolysis, oiling off, and textural characteristics in both the cheese and the ES attributes arise mainly as a result of the double content of calcium salts in 0.1-μm MF cheese issued from milk enriched with 2.3 times casein content. Indeed, the high content in calcium salts is known to inhibit autolysis of mesophilic lactic starter by increasing the buffering capacity of cheese aqueous phase, and then causing a slowdown of proteolysis. It likely leads to a different structuration of fat in Mozzarella cheese causing higher oiling off. The results obtained in this study show the possibility of making Mozzarella cheese from milk that has 2.3 times more micellar casein (50 g·kg −1 ), and to obtain products similar to those obtained from usual milk, adjustment of calcium salt mineralization is required. Article published by EDP SciencesRésumé -Concentration en caséine micellaire du lait de fabrication par microfiltration et conséquences sur les caractéristiques du fromage Mozzarella. Après élimination des bactéries contaminantes par microfiltration à l'aide d'une membrane céramique 1,4 μm, le fromage Mozzarella à extrait sec élevé était fabriqué à partir de lait concentré 2,3 fois par microfiltration sur membrane 0,1 μm, standardisé en matière grasse par addition de crème. Les fromages obtenus (MMC) ont été caractérisés, par rapport à des témoins (CMC) fabriqués à l'aide de lait seulement épuré par MF 1,4 μm, au plan des rendements de transformation, de leurs paramètres physicochimiques, de leur exsudation de matière grasse, de leurs propriétés texturales et des variations de composition de leur phase aqueuse interne pendant 60 jours de conservation au froid. Trois ...

show abstract

Section: Extraction Of Cheese Expressible Serummentioning

confidence: 99%

Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Jing-ying

Chen

Maubois

et al. 2009

Dairy Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…Il est mélangé avec 2 volumes de sable de Fontainebleau, placé dans un tissu, dans le moule et pressé selon la technique décrite précédemment [41,43]. Les fractions jus et huile sont respectivement récupérées dans les parties inférieure et supérieure du liquide s'écoulant de la presse.…”

Section: Préparation Du Jus De Fromageunclassified

“…1) étaient comparables aux résultats déjà obtenus [41,43]. Les rendements (masse de jus/poids de fromage mis en oeuvre) étaient de 6,7, 4,8 et 6,3 % pour la phase aqueuse et de 7,6, 6,4 et 6,1 % pour la phase lipidique, respectivement pour les fromages A, B et C. Les extraits secs de la fraction aqueuse du jus filtré étaient de 142,24, 172,78 et 124,89 g .…”

Section: Obtention Du Jus De Fromageunclassified

Évaluation des méthodes d'appréciation des propriétés fonctionnelles des fromages d'emmental de l'Ouest de la France

Famelart

Graët

Michel

et al. 2002

Lait

View full text Add to dashboard Cite

-Evaluation of the methods of measurement for functional properties of Emmental cheeses from the west of France. Three industrial Emmental cheeses from the west of France at the commercial stage were compared for physico-chemical properties (composition of cheese and juice, pH and buffering of cheese and juice, colour of the cheese, DSC of cheese and extracted fat), for rheological properties (extrusion, uniaxial compression, dynamic shear with temperature sweep) and functional or culinary properties (meltability, flowability, stretchability). The flow time in a glass tube of 17 g of grated cheese was measured after the tube had been placed in a water bath at 82 o C for 9.5 min. Cheeses were observed by cryo-SEM and the size of fat globules was compared. Functional properties were related, and increased as the ratio of calcium in the cheese juice increased, as dynamic moduli at 90 o C decreased, as the loss angle, maximal or measured at 90 o C, increased and as the buffer pH decreased. No relation was found with rheological characteristics at 20 or 40 o C. Cheese firmness increased as the pH and ashes increased. The cheese C was less functional and presented larger fat globules. Cheeses can be distinguished by DSC in the 15-35 o C zone of fat melting and in a 40-70 o C zone, probably resulting from different protein networks. The measure of the flow time appeared to be a simple and powerful method to differentiate the cheeses. pH et pouvoir tampon du fromage et du jus, couleur du fromage, DSC du fromage et de la matière grasse extraite), de propriétés rhéologiques (extrusion, compression uniaxiale, cisaillement dynamique sous gradient de température) et fonctionnelles ou culinaires (étalement, écoulement, filant). Le temps d'écoulement dans un tube en verre de 17 g de fromage rapé était mesuré après que le tube ait été placé à 82 o C pendant 9,5 min. Les fromages étaient observés en cryo-MEB et la taille des globules gras était comparée. Les propriétés culinaires sont corrélées entre elles et sont améliorées lorsque la part de calcium dans le jus du fromage augmentait, lorsque les modules dynamiques diminuaient à 90 o C, lorsque l'angle de déphasage maximum ou mesuré à 90 o C augmentait, et que le pH tampon du fromage diminuait. Aucun lien n'est apparu avec les caractéristiques rhéologiques du fromage mesurées à 20 ou 40 o C. La fermeté augmentait lorsque le pH et la teneur en cendres du fromage augmentaient. Le fromage C présentait de moindres aptitudes culinaires et une taille de globules gras supérieure. Les thermogrammes permettent de distinguer les fromages dans la zone de température de fusion de la matière grasse, mais aussi dans une zone de température comprise entre 40 et 70 o C. La mesure de l'écoulement dans un tube est apparue comme une méthode simple et puissante pour discriminer ces fromages.emmental / propriété fonctionnelle / rhéologie / fonte / filant

show abstract

“…The hydraulic press and the general conditions for its utilization, previously described by Salvat-Bmnaud et al [18], were used in our experiments. Cheese sampI es for pressing consisted of 6 pieces of cheese (total weight -1.2-1.6 kg) at each stage of ripening.…”

Section: Hydraulic Pressmentioning

confidence: 99%

“…Cheese sampI es for pressing consisted of 6 pieces of cheese (total weight -1.2-1.6 kg) at each stage of ripening. Cheese with rind and mould intact was first frozen (-20 "C), then grated while in a frozen state, and rapidly mixed with sand (150-250 um), An adjustment of the proportion of sand added to cheese was necessary, as the 2: 1 (w/w) sandlcheese ratio reported by other authors as suitable for cheeses with high total solids (TS) [1,13,17,18] was not suitable for soft cheese. Preliminary experiments, which varied the sand/cheese ratio and total solids of cheeses showed that the amount of sand had to be adjusted as a function ofTS in cheeses according to the following relation:…”

Section: Hydraulic Pressmentioning

confidence: 99%

Soft goat cheeses at different ripening stages: cheese structure, composition and non solvent water

Aimar

Michel

Graët

et al. 1999

Lait

View full text Add to dashboard Cite

-Soft goat cheeses of the Sainte-Maure variety were studied at different ripening stages to characterise their microstructure in relation to their composition and water content. The intemalliquid phase of the cheeses was extracted by hydraulic pressure and analysed. Non solvent water (NSW) in cheese was calculated according to the method of van Boekel and Walstra from the concentration of sorne completely dissolved components such as potassium (K), sodium (Na) or 13-lactoglobulin (I3-Lg) in the liquid fraction compared to that in the whole cheese. The values obtained for NSW in the 7-d-old cheeses were 1.1, 0.8, 2.1 ss:' casein (CN) for K, Na and I3-Lg, respectively. A reduction in NSW values was observed during ripening, down to 0.6 gg " CN for K and Na and 1.3 ss:' CN for I3-Lg in the 58-d-old cheese. Total water content of cheese decreased during ripening from 4.7 to 1.9 g.g-I CN, so that the relative proportion of NSW to total water increased during ripening. Very different cheese microstructures were observed at the beginning and end of the ripening period. In the early stage of ripening the structure of cheese was loose, characterised by accelerated enzymatic reactions which developed in the aqueous phase as a result of proteolysis. A rapid decrease in the water content occurred due to evaporation at the cheese surface, facilitated by the easy movement of water from the inner part of cheese to the surface through the open and porous structure. During these early stages of ripening, pressing of the cheese led to high flow rates of Iiquid. When cheese total solids reached 600-650 g·kg-1 , which occurred after -43 d of ripening, the cheese microstructure became more compact. The residual water had a slower diffusion rate in the structure, as indicated by the lower variation in the cheese water content with time. Residual water was mainly non solvent. The proteolytic rate in the cheeses decreased, probably due to the lower content in solvent water. The kinetics of the pressing at this stage was characterised by a low flow rate. © InraJElsevier, Paris. Résumé -Caractérisation du fromage de chèvre à différents stades de maturation: structure du fromage, composition et détermination de l'eau non solvante. Des fromages de chèvre de type Sainte-Maure ayant des durées d'affinage de 7 à 58 j ont été caractérisés par leur microstructure, leur composition et leur teneur en eau afin de déterminer l'évolution se produisant au cours de l'affinage. La fraction liquide des fromages a été extraite par pressage hydraulique et analysée pour connaître la concentration des constituants se trouvant en solution dans les fromages. La comparaison de la concentration des solutés dans la fraction liquide et dans le fromage a permis de calculer la quantité d'eau non solvante du fromage relativement à deux types de constituants se trouvant entiè-rement à l'état soluble, des cations, le potassium (K) et le sodium (Na), et une protéine, la~-Iactoglobuline (~-Lg). L'eau non sol vante pour le K et le Na était respectivement de l,le...

show abstract

Extraction et analyse de la phase aqueuse de l'emmental à 4 stades d'affinage

Cited by 34 publications

References 14 publications

Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Évaluation des méthodes d'appréciation des propriétés fonctionnelles des fromages d'emmental de l'Ouest de la France

Soft goat cheeses at different ripening stages: cheese structure, composition and non solvent water

Contact Info

Product

Resources

About