Factors Affecting B-Complex Vitamin Content of Cottage Cheese

Reif, Gary Dean; Shahani, K. M.; Vakil, J.R.; Crowe, L.K.

doi:10.3168/jds.s0022-0302(76)84221-x

Cited by 20 publications

(4 citation statements)

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“…The cheese-making process can modify milk composition in a more or less important way depending on the manufacturing parameters, and thereby influence cheese composition. For example, the microbial fermentation that milk undergoes during its transformation into cheese can modulate cheese composition either directly by synthesizing B vitamins [67,72] or indirectly by solubilizing certain minerals which may be lost into the whey following the milk coagulation and acidification of curd [53]. The influence of the cheese-making process on the cheese contents of other components such as carotenoids or fat-soluble vitamins are less well documented and need to be specified.…”

Section: Introductionmentioning

confidence: 99%

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Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

126

110

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-To assess the relationship between conditions of milk production and cheese contents of components of nutritional interest, it is necessary to know to what extent the compositional variability of cheese depends on that of milk. The respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest were therefore studied under real conditions of cheese production considering four different cheese-making technologies. The nutritional characteristics of the original milk were subject to high variations partly due to animal species (cow vs. goat). Apart from the aspects related to the dry matter content of cheese, the cheese compositional variability in fatty acids, β-carotene, xanthophylls and vitamin E depended mainly on the composition of the original milk. For vitamin A, it was partially influenced by both the original milk composition and the cheese-making process. Regarding folates and minerals, as well as total antioxidant capacity, the cheese composition varied mainly with the cheese-making process. In addition, the cheese-making technology had a significant effect on the cheese composition in minerals and folates, but did not influence the other components affected by the cheesemaking process. Consequently, the cheese contents of fat-soluble compounds depend directly on the conditions of milk production. On the contrary, the composition of cheese in water-soluble compounds varies independently of the conditions of milk production. The total antioxidant capacity of pressed cheeses, unlike the original milk, was positively correlated with some fat-soluble antioxidants. It could therefore be influenced by the conditions of milk production. Résumé -Effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel. De façon à étudier la relation entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage, il est nécessaire de savoir dans quelle mesure la variabilité de composition du fromage dépend de celle du lait d'origine. Les effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel ont donc été étudiés en conditions réelles de production du fromage et en considérant quatre technologies fromagères différentes. Les caractéristiques nutritionnelles du lait à l'origine du fromage sont soumises à de grandes variations en partie dues à l'espèce animale (vache vs. chèvre). Mis à part les aspects liés à la teneur en matière sèche du fromage, la variabilité de composition du fromage en acides gras, en β-carotène, en xanthophylles et en vitamine E dépend principalement de la composition du lait d'origine, alors que pour la vitamine A celle-ci est influencée à la fois par la composition du lait d'origine et par la transformation fromagère. Par contre, la composition en folates et en minéraux du fr...

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Section: Introductionmentioning

confidence: 99%

“…Microbial synthesis of B vitamins in cheese has been reported by different studies [67,69,72]. The ability of microorganisms to synthesize B vitamins greatly varies according to the microbial species and strains [19,46,49].…”

mentioning

confidence: 99%

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

126

110

View full text Add to dashboard Cite

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“…Secondly, during the cheese-making process, the composition of the original milk is modified differently depending on the process. For example, the mineral composition of cheese greatly varies according to the rate of acid production and the pH of whey at draining [49], while its content of vitamin B mainly depends on the level of microbial synthesis [61].…”

Section: Introductionmentioning

confidence: 99%

Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese

Lucas

Agabriel

Martin

et al. 2006

Lait

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-The aim of this correlational study was to: (1) characterize the composition of cow's milk farmhouse cheeses in terms of average contents and variability in fatty acids, retinol, α-tocopherol, folate, β-carotene, xanthophylls, calcium, phosphorus, magnesium, potassium, zinc, sodium chloride and total antioxidant capacity (TAC) and (2) identify herd characteristics and feeding practices associated with differences in cheese composition. Three hundred and six farmhouse pressed cheeses, produced under real herd management conditions throughout the year, were collected. The conditions of milk production were identified beforehand by means of surveys. The farmhouse cheese was characterized by a high variability in composition. The nature of the basic fodder ration (pasture vs. preserved forages, in particular) explained a great part of the variability in the fat-soluble components in the cheese. The cheese fat was richer in C4:0, C18:0, cis-9 C18:1, trans-11 C18:1, cis-9, trans-11 C18:2 (CLA), β-carotene, xanthophylls, retinol, α-tocopherol and TAC and poorer in C10:0, C14:0 and C16:0 with the pasture-based rations compared with the preservedforage-based rations. In the grazing period, it was the poorest in C6:0 to C14:0, β-carotene and retinol and the richest in cis-9 C18:1, C18:2 n-6 and C18:3 n-3 with the alpine pasture. It was higher in trans-11 C18:1, CLA, β-carotene and xanthophylls and lower in C16:0 with a first-use pasture compared with a pasture of higher use rank. A higher percentage of concentrate was associated with higher levels of C14:0 and C16:0 and lower levels of trans-11 C18:1, CLA, C18:2 n-6, C18:3 n-3, xanthophylls and retinol. In the indoor feeding period, the cheese fat was the poorest in trans-11 C18:1, CLA, C18:3 n-3 and β-carotene with the maize-based rations, while the vitamin A and E supplementation was associated with higher retinol and α-tocopherol contents, respectively. Herd characteristics did not markedly affect the cheese composition, except the breed. In particular, Abondance and Montbéliarde breeds were associated with higher CLA percentage in the cheese than the * Corresponding author (通讯作者): jbc@clermont.inra.frArticle published by EDP Sciences and available at http://www.edpsciences.org/lait or http://dx

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“…When milk is converted to cheese, some of the milk components are retained, whereas the others convert to unique components of the cheese. For instance, the microbial fermentation that milk undergoes during its transformation into cheese can modulate cheese composition directly via vitamin B synthesis ( Reif et al, 1976 ). Microbial fermentation also indirectly regulates the composition of cheese by dissolving certain minerals and lactates lost in the whey after milk coagulation ( Lucey and Fox, 1993 ).…”

Section: General Process Of Cheese Fermentation and Key Control Pointsmentioning

confidence: 99%

A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

2021

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Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. This paper reviews the research progress on the general processing technology and key control points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese. Combined with the development of modern detection technology, the evolution of microbial structure, population evolution and flavor correlation in cheese from different countries was analyzed, which is of great significance for the search for core functional yeast microorganisms and the industrialization prospect of traditional fermented cheese.

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Factors Affecting B-Complex Vitamin Content of Cottage Cheese

Cited by 20 publications

References 9 publications

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese

A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

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