Influence des interactions entre le lait et le levain lactique sur l'affinage et la qualité du fromage comté

Bouton, Yvette; Guyot, P.; Dasen, A.

doi:10.1016/s0958-6946(96)00011-8

Cited by 7 publications

(6 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…On the other hand, the PTA-SN/TN fraction, which contains the smallest peptides (< 600 DA) and free amino acids, seemed mainly monitored by the acidification parameters, known to be mostly controlled by the population of starter bacteria. These results confirm the role played by the starter in the secondary proteolysis of matured cheese [6]. Nevertheless, the differences in PTA-SN/TN fraction observed between cheeses manufactured using the same starters (type and quantity) suggest that the endogenous microflora of milk may also have played a role.…”

Section: Discussionsupporting

confidence: 69%

Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures

Bugaud

Buchin

Noël

et al. 2001

Lait

View full text Add to dashboard Cite

-The relationships between the texture and composition of Abondance cheese (HauteSavoie, France) and the milk used for its production, were investigated under real conditions of cheese production. Ten different types of pasture, exploited by three producers, were involved. Milk characteristics, linked to the type of pasture, affected cheese texture, as did the cheesemaking process. Cheeses from milk produced on mountain pastures (M, n = 5, 1 500-1 850 m) exhibited different rheological properties from those produced with milk from valley pastures (V, n = 5, 850-1 100 m): they were less elastic and less deformable. Rheological characteristics were mainly linked to the proportion of 18 atoms of carbon unsaturated fatty acids, which was higher in M milks, and to the proteolysis of cheese. Plasmin activity, which was higher in M milks, could enhance primary proteolysis in the corresponding cheeses. Differences in sensory texture, which were greater between M cheeses than between V cheeses, were attributed to variations in moisture and salt content. These differences could be linked to the cheesemaking process and also to the characteristics of milks, such as their pHvalue and acidifying ability.texture / rheology / cheese composition / milk composition / pasture Résumé -Relations entre la texture de fromages d'Abondance, leur composition, et celle des laits produits par des vaches pâturant différents types de pelouse. Les relations entre la texture du fromage d'Abondance (Haute-Savoie, France), sa composition et celle du lait utilisé pour sa fabrication ont été étudiées dans des conditions réelles de production du fromage. Dix pâturages différents, exploités par 3 producteurs, ont été étudiés. Les caractéristiques du lait, liées aux types de pâturage ont joué un rôle dans l'élaboration de la texture, de même que les paramètres de fabrication. Les fromages fabriqués à partir de laits produits sur des pâturages de montagne (M, n = 5, 1 500-1 850 m) étaient moins élastiques et moins déformables que les fromages issus de laits produits sur des pâtura-ges de vallée (V, n = 5, 850-1 100 m). Ces caractéristiques rhéologiques étaient liées principalement à la teneur en acides gras insaturés à 18 atomes de carbone des laits, plus élevée dans les laits M, et à la protéolyse des fromages. La plasmine, plus active dans les laits M, contribuerait à une protéolyse primaire plus importante dans ces fromages. Les fromages M présentaient une plus grande diversité de texture que les fromages V, en partie associée à des différences de teneurs en eau et en sel. Ces diffé-rences seraient liées à la technologie mise en oeuvre et à certaines caractéristiques du lait comme son pH et son aptitude à s'acidifier.texture / rhéologie / composition des fromages / composition des laits / pâturage

show abstract

Section: Discussionsupporting

confidence: 69%

Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures

Bugaud

Buchin

Noël

et al. 2001

Lait

View full text Add to dashboard Cite

show abstract

“…Les courbes de l'augmentation de la contrainte au cours de la déformation croissante de l'échantillon sont semblables à celles observées pour le Gouda [24], pour le Comté [6], pour le Parmigiano Reggiano [26] Le fromage A est significativement plus rigide que les 2 autres et le fromage B est significativement moins ferme que les 2 autres. Les fromages se distinguent significativement les uns des autres par leur défor-mation à la rupture.…”

Section: Compression Uniaxialeunclassified

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 streptococci produced acid from galactose, glucose, lactose and sucrose. These strains were previously characterized and selected to give a suitable acidification and low proteolysis (Bouton et al 1996).…”

Section: Startersmentioning

confidence: 99%

“…If the nature and variability of the smear (cheese surface) microbial flora were studied by Piton-Malleret and Gorrieri (1992), no or little information is available on the cheese microflora and its evolution during ripening. However, recent studies on Cheddar cheese (McSweeney et al 1993) and Swiss-type cheese (Bouton and Grappin 1995;Demarigny et al 1997;Beuvier et al 1997) have shown that the indigenous microflora of raw milk Three Comté cheeses were made in duplicate according to the traditional practice (Bouton et al 1996), with raw milk from three different plants (A, B and C). These plants, located in the Jura mountains, were selected on the basis of the distinct aromatic profiles of the cheeses produced (Bérodier et al 1997).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Preliminary characterization of microflora of Comté cheese

Bouton¹,

Guyot²,

Grappin

1998

Journal of Applied Microbiology

View full text Add to dashboard Cite

The evolution of the microflora of three Comté cheeses made in duplicate with raw milk from three different sources was followed during ripening. The same starter was used with each type of milk. The comparison of the cheeses did not reveal any significant difference in the development of the microflora. Starter lactic acid bacteria (Streptococcus thermophilus and Lactobacillus helveticus), which are added at the beginning of manufacture, decreased quickly in the first stages of ripening supporting the hypothesis of cell autolysis. Other microorganisms, i.e. homofermentative and heterofermentative lactobacilli (Lact. delbrueckii ssp. lactis, Lact. paracasei ssp. paracasei, Lact. rhamnosus and Lact. fermentum), pediococci, enterococci and propionibacteria grew in cheese from small numbers in fresh curd. The characterization of Strep. thermophilus by pulsed-field gel electrophoresis showed that wild strains were also able to grow in the curd. The values for the genome size of 11 Strep. thermophilus strains determined in this investigation were in the range of 1.8-2.3 Mbp. The potential role of starter and raw milk microflora in cheese flavour development was considered.

show abstract

Influence des interactions entre le lait et le levain lactique sur l'affinage et la qualité du fromage comté

Cited by 7 publications

References 16 publications

Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures

Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures

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

Preliminary characterization of microflora of Comté cheese

Contact Info

Product

Resources

About