Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manufactured with a powdered vegetable coagulant and rennet

Prados, Francisco; Pino, Antonio; Rincón, F.; Vioque, M.; Fernández-Salguero, J.

doi:10.1016/j.foodchem.2005.06.044

Cited by 14 publications

(15 citation statements)

References 20 publications

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“…For the two samples, the mean values of the colour intensity and odour attributes increased significantly (P < 0.05) as a function of the age of cheese; however, this increase was more pronounced in the case of CECF cheese, which is a sign of a more rapid evolution of the cheese. Similar results were reported in other cheese varieties made using extracts from Cynara species or other plant coagulants (Roseiro et al 2003;Prados et al 2006;Tejada et al 2008). Similarly, an intense sour taste increased as ripening time increased.…”

Section: Evolution Of Sensory and Textural Propertiessupporting

confidence: 88%

“…Moreover, a slight aftertaste of bitterness was detected in the cheese made using CECF after 30 days of ripening, similar to findings reported by Prados et al . (), who attributed the bitterness to the excessive proteolytic activity of the crude extract of cardoon flowers, which generates compounds responsible for the bitter taste. For the textural attributes (softness and creaminess), the scores attributed by the panel of tasters showed that the CECF cheese was significantly ( P < 0.05) softer and creamier.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Enzymatic extract from flowers of Algerian spontaneous Cynara cardunculus: Milk‐clotting properties and use in the manufacture of a Camembert‐type cheese

Zikiou

Zidoune

2018

Int J of Dairy Tech

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The aim of this study was to assess the coagulant properties of crude extract from cardoon flowers (CECF) as a replacement for the imported coagulants used in the local Algerian cheese factories. Optimal coagulation activity of the extract was observed at pH 5 and 60 °C with a CaCl2 concentration of 0.02 M. The electrophoretic pattern revealed that the crude extract contains mainly cardosins A and B. The study of interactions involved in the formation of milk gel coagulated by CECF showed that hydrogen forces, hydrophobic interactions and calcium bridges contributed highly to the formation of milk gel. Camembert‐type cheese obtained by CECF was judged by trained panellists and was found to be in agreement with standard specifications. The present study highlights the possibility of using Algerian CECF as a promising plant coagulant in cheesemaking for the dairy industry.

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Section: Evolution Of Sensory and Textural Propertiessupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Enzymatic extract from flowers of Algerian spontaneous Cynara cardunculus: Milk‐clotting properties and use in the manufacture of a Camembert‐type cheese

Zikiou

Zidoune

2018

Int J of Dairy Tech

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“…() and Prados et al . () have reported that the rennet type has a significant effect on cheese soluble nitrogen. Furthermore, the significant effect of time on the WSN has been reported by Fenelon and Guinee (), Bustamante et al .…”

Section: Resultsmentioning

confidence: 99%

“…Several studies (Fernandez-Salguero and Sanjuan 1999;Irigoyen et al 2000Irigoyen et al , 2001Irigoyen et al , 2002Sanjuan et al 2002;Bustamante et al 2003;Moatsou et al 2004;Prieto et al 2004;Prados et al 2006;Pirisi et al 2007;Pereira et al 2008;Tejada et al 2008;Pino et al 2009) have shown differences in the proteolysis trend of cheeses regarding various rennet types vs time. These studies mostly have demonstrated that a-s1-casein is degraded more extensively than b-casein.…”

Section: Introductionmentioning

confidence: 99%

Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening

Hashemi

Yazdi

Yavarmanesh

et al. 2013

Int J of Dairy Tech

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The effect of rennet and container types was evaluated on proteolysis of traditional Kurdish cheese during 60 days ripening. The enzymes involved were commercial chymosin and traditional rennet from lamb abomasum. Goat skin (traditional container) and plastic containers were used as storage containers. The trend of proteolysis was determined by measuring the content of nitrogen (N) in compounds soluble in water, 12% trichloroacetic acid and 5% phosphotungstic acid along with the urea–polyacrylamide gel electrophoresis method. The results showed that the nitrogen in compounds soluble in water, 12% trichloroacetic acid and 5% phosphotungstic acid was higher in ripened cheeses into plastic containers; however, the containers had no significant effect on the breakdown of α‐ and β‐caseins (P < 0.05). Using commercial rennet caused the breakdown of α‐ and β‐caseins and the level of nitrogen in compounds soluble in water to increase. Finally, however, the amount of α‐ and β‐caseins breakdown was trivial, and α‐casein was decreased more than β‐casein in all samples.

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“…Gunnarsdóttir et al (2012) showed that coliforms and Salmonella were difficult to detect after frozen storage of water, while the numbers of Streptococci and Grampositive bacteria in the water remained stable. In contrast, a study on cheese microflora after 9-month frozen storage showed that the numbers of micrococci and staphylococci tended to decrease over time, while total viable counts, lactic acid bacteria and mouldyeast counts were similar throughout the 9 months (Prados et al 2004). In a study by Tejada et al (2006), except for enterococci, counts of microorganisms (including coliforms and Enterobacteriaceae) tended to decrease during 3-, 6-and 9-month frozen storage in cheese.…”

Section: Introductionmentioning

confidence: 81%

Survival of foodborne pathogens during frozen storage of cheese made from artificially inoculated milk

Metzger

Álvarez‐Ordóñez

Leong

et al. 2015

Dairy Sci. & Technol.

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As cheese is often frozen prior to microbiological analysis, the aim of this study was to determine the survival of foodborne pathogens to freezing in cheese. A semi-soft cheese was produced, in independent triplicate for each pathogen mix, using milk inoculated with two pathogen mixes: Listeria monocytogenes+Staphylococcus aureus and Escherichia coli O157:H7+Salmonella typhimurium. Three different strains were used for each pathogen, except for E. coli O157:H7 for which two strains were used. Cheeses were manufactured, wrapped in plastic bags and frozen at −20°C. For the E. coli O157:H7+S. typhimurium pathogen mix, the effect of different freezing conditions on survival was studied. In all cases, the numbers of starter bacteria and pathogens were monitored in fresh cheese and after 2, 7, 30 and 90 days of storage. Two methods of thawing were compared after 30 days (14 h at 4°C and 4 h at 20°C). The numbers of L. monocytogenes, S. aureus and starter bacteria did not change significantly during frozen storage at −20°C, but E. coli and S. typhimurium decreased significantly after 2 days. There was no significant (p>0.05) influence of the thawing method. Freezing of cheese at −80°C or flash freezing in liquid nitrogen only facilitated survival of E. coli O157:H7 and S. typhimurium for 1 day. The study shows that cheese samples should not be frozen prior to analysis for detection or enumeration of E. coli or S. typhimurium.

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Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manufactured with a powdered vegetable coagulant and rennet

Cited by 14 publications

References 20 publications

Enzymatic extract from flowers of Algerian spontaneous Cynara cardunculus: Milk‐clotting properties and use in the manufacture of a Camembert‐type cheese

Enzymatic extract from flowers of Algerian spontaneous Cynara cardunculus: Milk‐clotting properties and use in the manufacture of a Camembert‐type cheese

Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening

Survival of foodborne pathogens during frozen storage of cheese made from artificially inoculated milk

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