L'analyse du jus de fromage comme moyen de déterminer le degré de la maturation

Sandberg, Emma; Haglund, E.; Barthel, Chr.

doi:10.1051/lait:1930911

Cited by 9 publications

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“…pH, total solids and development of nitrogen (in g/kg) of cheese juice during ripening of Cheddar chee ses made from microfiltered (MF), thermized (TH) and pasteurized (Past) milk. (table IV) were higher throughout ripening th an the WSN values ( fig 3A) obtained by using the extraction with water which could be explained by the presence of components not dissolved during the extraction with water (Sandberg et al, 1930). Such result must likely be the balance of two mechanisms: water extraction increases solubilization of hydrophobie peptides because it decreases hydrophobie interactions but on the other hand, numerous peptides and amino acids have a low water solubility.…”

Section: ------------------------ O 12mentioning

confidence: 88%

Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk

Roy¹,

Pitre²,

Blanchette³

et al. 1997

Lait

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Summary -Cheddar cheeses were made from three types of cheese milks: HTST pasteurized milk (Past), thermized milk (TH) and MF milk, a mixture of skimmilk treated according to the Bactocatchf process and pasteurized cream. Bacterial flora development of MF and TH cheeses during ripening was similar with a high growth of species belonging to the Lb casei group and an increase of Lactococci enumeration. On the contrary, Le counts in Past cheeses decreased by 3 log. As expected, the mesophilic spore count was much lower in MF cheeses than in the others. Proteolysis of the three categories of cheese was followed by analysis of peptidic fragments contained in cheese water extracts and in internaI cheese juice obtained by pressing and by electrophoregrams of non-degraded caseins. TCA 12% soluble nitrogen contents were very similar for ail cheeses except for a significant difference, at 6 months of ripening, between Past and MF cheeses. This difference was not found in the data obtained from cheese juices. On the other hand, comparison of chee se water extracts and juices showed that juices had always higher nitrogen content than extracts. I3-Casein proteolysis was significantly more pronounced in MF cheeses than in the two other cheese types, maybe, because the plasmin-plasminogene system is activated by filtration treatment. Ali cheeses were graded in c1ass 1 but slight better organoleptic qualities were found for MF cheeses (typical Cheddar cheese flavor).Cheddar cheese / pasteurized milks / thermization / microfiltration / proteolysis / cheese juice / NSLAB / sensorial analysis Résumé -Suivi de la protéolyse et de la composition du jus de fromage au cours de l'affinage de fromage cheddar, obtenu à partir de lait microfiltré. Des fabrications de fromages cheddar ont été réalisées à partir de trois types de laits de fabrication: lait pasteurisé HTST (LP), lait * Correspondence and reprints 522 D Roy et al thermisé (LT) et mélanges de lait écrémé microfiltré selon le procédé Bactocatch'" et de crème pasteurisée (MF). L'évolution de la flore bactérienne des fromages MF et LT était similaire, avec un fort développement des espèces appartenant au groupe Lb case; et une croissance de la population dénom-brée en Le (au contraire des fromages LP, où cette dernière flore décroissait de près de 3 log). Comme attendu, la teneur en spores mésophiles des fromages MF était très inférieure à celle des autres fromages. La protéolyse des trois catégories de fromages a été suivie à la fois par analyse des fragments peptidiques contenus dans l'extrait aqueux et dans le jus interne obtenu par pressage et par le suivi électrophorétique des caséines non dégradées. Les teneurs en fractions azotées solubles dans le TCA 12% étaient très similaires, avec toutefois une différence significative, à 6 mois d'affinage, entre fromages LP et fromages MF. Cette différence n'était pas retrouvée lors de l'analyse des composants azotés des jus. Sur un autre plan, la comparaison des extraits aqueux et des jus montrait que ces derniers contenaient systéma...

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Section: ------------------------ O 12mentioning

confidence: 88%

Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk

Roy¹,

Pitre²,

Blanchette³

et al. 1997

Lait

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“…Although lysis of LAB in cheeses has been suspected for a very long time (Sandberg, Haglund, & Barthel, 1930), it has been unambiguously demonstrated in situ for lactococci only in 1994: in Saint-Paulin by ChapotChartier, Deniel, Rousseau, Vassal, and Gripon (1994) and in Cheddar by Wilkinson, Guinee, O'Callaghan and Fox (1994b). Many other examples have been shown, involving varied approaches that are presented below.…”

Section: Measuring Starter Lysis In Cheesementioning

confidence: 99%

Role, mechanisms and control of lactic acid bacteria lysis in cheese

Lortal

Chapot‐Chartier²

2005

International Dairy Journal

133

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Lysis of dairy starters is a prerequisite for optimum cheese maturation, since intracellular starter enzymes, particularly peptidases, can then play their role. Here we describe the different methods used to detect starter lysis in situ and current knowledge concerning the impact of lysis on cheese ripening, particularly the increase of free amino acids due to early lysis and the reduction of bitterness by hydrolysis of large hydrophobic peptides. Recent results obtained on the impact of lysis on lipolysis and amino acid catabolism are also described. Then, we present current knowledge regarding the mechanisms involved, focussing mainly on the model most investigated: Lactococcus lactis. Recent advances concerning the molecular characterization of peptidoglycan hydrolases are summarized (sequence, structure, regulation) together with current knowledge of the relationship between lysogeny and lysis. Lastly, we review the different approaches proposed to control or induce lysis in situ. In conclusion, we point out unaddressed questions. r

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“…The earliest attempts to study the composition of the aqueous phase of cheese involved its physical extraction using high pressure; this serum is called juice (Barthel et al, 1928;Sandberg et al, 1930;McDowall and Dolby, 1936). These initial studies used several ripening indi-ces, such as the concentration of nitrogen, lactose, and lactic acid contents in the juice, as an estimate of cheese maturation.…”

Section: Introductionmentioning

confidence: 99%

Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese

Hassan

Johnson

Lucey

2004

Journal of Dairy Science

126

144

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In cheese, the concentration and form of residual Ca greatly influences texture. Two methods were used to determine the proportions of soluble (SOL) and insoluble (INSOL) Ca in Cheddar cheese during 4 mo of ripening. The first method was based on the acid-base buffering curves of cheese and the second was based on the extraction of the aqueous phase ("juice") of cheese under high pressure and determining the concentration of SOL Ca in the juice using atomic absorption spectroscopy. When cheese was acidified there was a strong buffering peak at pH approximately 4.8, which was due to the solubilization of residual colloidal calcium phosphate (CCP) of milk that remained in cheese as INSOL Ca phosphate. The area of this buffering peak in cheese was expressed as a percentage of the original area of this peak in milk and was used to estimate the concentration of residual INSOL Ca phosphate in cheese. There were no significant differences between the 2 methods. The proportions of INSOL Ca in cheese decreased from approximately 73 to approximately 58% between d 1 and 4 mo. These methods will be useful techniques to study the role of Ca in cheese texture and functionality.

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L'analyse du jus de fromage comme moyen de déterminer le degré de la maturation

Cited by 9 publications

References 0 publications

Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk

Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk

Role, mechanisms and control of lactic acid bacteria lysis in cheese

Changes in the Proportions of Soluble and Insoluble Calcium During the Ripening of Cheddar Cheese

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