Limited ripening of low-fat UF-cheese due to CaPO₄barrier?

Abstract

-The ripening of industrial soft cheeses manufactured using a liquid pre-cheese produced from the ultrafiltration (UF) of milk was observed to be slow in comparison to that of cheese manufactured by a traditional process. Moreover, in the UF-cheeses investigated in this study, which were produced using Penicillium camemberti as the surface flora, several surface defects were observed: the texture was 'carton' like and the rind frequently detached from the cheese. To gain a fuller understanding of the development of these surface defects in UF-cheeses, the migration of different minerals and ions, and the study of the rind microstructure by scanning electron microscopy and X-ray mapping were performed. The results suggest that the slower diffusion of lactate, possibly due to the mineral layer at the surface of cheeses, acting as a barrier to its diffusion, may have caused an alteration in the metabolism and growth of the surface mould and may explain the surface defects of these UF-cheeses.surface-mould cheese / UF-cheese / calcium phosphate / migration / lactate Article published by EDP Sciences modèles produits avec seulement Penicillium camemberti comme flore de surface montrent une texture de carton et la croûte se détache souvent du fromage. La caractérisation des migrations des minéraux et des ions et l'étude de la microstructure de la croûte de ces fromages modèles par microscopie électronique à balayage et micro-analyse X ont été réalisées afin de comprendre l'origine de ces défauts. La diffusion retardée du lactate, peut-être due à la présence d'une couche minérale à la surface des fromages, pourrait être à l'origine de changements de métabolisme et de la croissance de la moisissure et pourrait expliquer la moindre qualité des fromages.fromage à pâte molle / fromage UF / phosphate de calcium / migration / lactate

Nisin Quantification by ELISA Allows the Modeling of Its Apparent Diffusion Coefficient in Model Cheeses

“…Peptides are key substrates in the proteolysis process and are also involved in bacterial interactions (quorum-sensing). Ultrafiltered (UF) milk retentate was used as a model cheese, as previously described . This nonfat UF model cheese is a homogeneous matrix unlike real cheese and is therefore a better model system as it is more suited to a homogeneous migration of solutes.…”

“…Ultrafiltered (UF) milk retentate was used as a model cheese, as previously described. 14 This nonfat UF model cheese is a homogeneous matrix unlike real cheese and is therefore a better model system as it is more suited to a homogeneous migration of solutes.…”