Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening

Abstract

BackgroundBuffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional ripening is not previously studied. Optimization of ripening conditions can lead to better utilization of buffalo milk in cheese industry.MethodsEffect of accelerated ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and accelerated ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of ripening.ResultsFatty acid profile of cow and buffalo cheddar in conventional (120 days old) and accelerated ripening were different from each other (p < 0.05). Free fatty acids in 120 days old buffalo and control cheddar, in accelerated ripening were 0.55% and 0.62%. After accelerated ripening, cholesterol in buffalo and control cheddars were 16 and 72 mg/100 g. After accelerated ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845 ppm. At the end of accelerated ripening (120 days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015 ppm. Total antioxidant capacity of control cow and buffalo cheddar in accelerated ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120 days old buffalo cheddar was not different from cow cheddar.ConclusionsResults of this investigations showed that flavour profile buffalo cheddar subjected to accelerate ripening was similar to cow cheddar cheese. Accelerated ripening can be used for better utilization of buffalo milk in cheddar cheese industry.

Microbiological and physicochemical changes during ripening of Camembert cheeses made from raw and pasteurized cow milk produced in Tizi-Ouzou (north of Algeria)

“…Free fatty acids during cheese ripening, increase as does the proteolysis and the fat content. Similar results have been reported by Batool et al (2018). FFA presents significant differences between the stages and the types of cheeses.…”

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

“…These values increased significantly during ripening (p < 0.05) and, at the end of the ripening time (80 d), the average values reached 291.40 mg GAE/100 g to TPC, 12.49 mmol TE/g in the DPPH assay, and 4.08 mmol TE/g in the FRAP assay, increases of about 146%, 15%, and 30% over the initial value, respectively. These results are consistent with those reported by other authors as Batool et al [39], Khan et al [40], and Perna et al [41], who indicate that the increase in AA is closely related to the increase in the concentration of antioxidant compounds generated during ripening, mainly biopeptides, with beneficial health effects. According to Rashidinejad et al [22], the progressive proteolysis of proteins by the presence of chymosin residual, plasmin and starter and nonstarter bacterial proteases and peptidases produce water-soluble peptides and free amino acids with antioxidant capacity.…”

“…Moreover, hydrolysis of triglycerides mainly depends upon the moisture content, temperature, metal ion contamination, and concentration of lipases [ 39 ]. Control cheese had a higher average moisture content (45.37%) than cheeses added with NEC (44.68%, 43.67%, and 42.89%, to 5, 7.5, and 10 ppm of C, respectively), this could be an appropriate justification for the higher content of free fatty acids.…”

“…As reported by Del Olmo et al [58], these differences may be due to the nature of the materials used and their lipolytic activity, the characteristics of the extracts, or the cheese-making process. Moreover, hydrolysis of triglycerides mainly depends upon the moisture content, temperature, metal ion contamination, and concentration of lipases [39]. Control cheese had a higher average moisture content (45.37%) than cheeses added with NEC (44.68%, 43.67%, and 42.89%, to 5, 7.5, and 10 ppm of C, respectively), this could be an appropriate The FFAs content of the experimental cheeses increased consistently as the ripening period progressed until day 40 (2.87 meq KOH/100 g fat), the minimum FFAs (1.74 meq KOH/100 g fat) was found at day 0, and 1.93 meq KOH/100 g fat were obtained at day 80.…”

Comparative metabolomics analysis of milk components between Italian Mediterranean buffaloes and Chinese Holstein cows based on LC-MS/MS technology

“…In the last decades, the interest and demand for the buffalo milk has increased worldwide due to its high-quality characteristics with a higher content of fat, protein, and total solids [ 3 , 4 ] and better dairy processing performances compared to bovine milk [ 29 , 30 ]. Despite of these positive aspects, buffaloes produce lower milk yield.…”