Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge

Collins, Yvonne F.; McSweeney, P.L.H.; Wilkinson, Martin G.

doi:10.1016/s0958-6946(03)00109-2

Cited by 635 publications

(664 citation statements)

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“…However, to date, no detailed scientific investigation has been undertaken to elucidate the mechanism of accessibility of fat in cheese for lipolysis [36]. The enzymatic hydrolysis of fat, e.g.…”

Section: Discussionmentioning

confidence: 99%

Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

114

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-Bovine fat is dispersed in raw milk as natural milk fat globules, with an average diameter of 4 µm, which are enveloped in a biological membrane, the milk fat globule membrane (MFGM). However, dairy processes modify the supramolecular structure and the surface composition of milk fat. Thus, milk fat is present in many dairy products under various forms. In this study, we focused on the fact that natural milk fat globules are rarely consumed in their native state, i.e. in fresh raw milk. In most drinking milks, fat globules are homogenised in order to avoid their rising at the surface of the products. Furthermore, fat globules are heat treated to avoid the growth of micro-organisms. As a consequence of the technological process applied, the volume-weighted average diameter of fat globules in drinking milks is in the range 0.2-0.5 µm. Homogenisation of fat globules led to the partial disruption of the MFGM and to the adsorption of milk proteins. Moreover, this study showed that in cheeses, milk fat can be dispersed as (i) fat globules with the MFGM, (ii) aggregates of fat globules, (ii) homogenised fat globules, (iii) free fat and (iv) a combination of different phases and structures. The knowledge of the supramolecular structure of milk fat in dairy products is of primary importance regarding its technological, sensorial and nutritional properties. milk fat / microstructure / confocal laser scanning microscopy

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Section: Discussionmentioning

confidence: 99%

Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

114

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“…Halotolerant bacteria may be transferred to the cheeses by the salt (Ishikawa et al, 2007). Bacteroidetes that take part in the microbiota of some artisanal Pico cheese-makers (Elizabethkingia in A, Flavobacterium in C and Chryseobacterium in B and C) are also present in other cheeses and may have a negative impact on product quality (Aldrete-Tapia et al, 2014;Collins et al, 2003;Montel et al, 2014). Exiguobacterium was part of the dominant microbiota in cheese-maker A (1.042%).…”

Section: Comparison Between Cheese-makers and Ripening Timesmentioning

confidence: 99%

Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Riquelme

Câmara

Dapkevicius

et al. 2015

International Journal of Food Microbiology

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This work presents the first study on the bacterial communities in Pico cheese, a traditional cheese of the Azores (Portugal), made from raw cow's milk. Pyrosequencing of tagged amplicons of the V3-V4 regions of the 16S rDNA and Operational Taxonomic Unit-based (OTU-based) analysis were applied to obtain an overall idea of the microbiota in Pico cheese and to elucidate possible differences between cheese-makers (A, B and C) and maturation times.Pyrosequencing revealed a high bacterial diversity in Pico cheese. Four phyla (Firmicutes, Proteobacteria, Actinobacteria and Bacteroidetes) and 54 genera were identified. The predominant genus was Lactococcus (77% of the sequences). Sequences belonging to major cheese-borne pathogens were not found. Staphylococcus accounted for 0.5% of the sequences. Significant differences in bacterial community composition were observed between cheese-maker B and the other two units that participated in the study. However, OTU analysis identified a set of taxa (Lactococcus, Streptococcus, Acinetobacter, Enterococcus, Lactobacillus, Staphylococcus, Rothia, Pantoea and unclassified genera belonging to the Enterobacteriaceae family) that would represent the core components of artisanal Pico cheese microbiota. A diverse bacterial community was present at early maturation, with an increase in the number of phylotypes up to 2 weeks, followed by a decrease at the end of ripening. The most remarkable trend in abundance patterns throughout ripening was an increase in the number of sequences belonging to the Lactobacillus genus, with a concomitant decrease in Acinetobacter, and Stenotrophomonas. Microbial rank abundance curves showed that Pico cheese's bacterial communities are characterized by a few dominant taxa and many low-abundance, highly diverse taxa that integrate the socalled "rare biosphere".2

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“…Artisanal rennet pastes are prepared from abomasa of unweaned, milk-fed lambs, after drying and grinding them with various amounts of salt. In addition to chymosin and pepsin, these pastes contain variable amounts of lipolytic activities [1,2,23], including pregastric esterase, an enzyme secreted by glands at the base of the tongue and pushed down to the abomasa with the swallowed milk [28]. The activities of these enzymes vary from one rennet paste to another, depending on several factors such as the age and the state of the stomach when the animal was killed, and drying or salting procedures [23].…”

Section: Introductionmentioning

confidence: 99%

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Etayo

Elortondo

Gil

et al. 2006

Lait

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-A lamb rennet paste preparation was studied to determine its suitability for the manufacture of the three main Spanish raw ewe's milk cheeses with Protected Designation of Origin (Manchego, Idiazabal and Zamorano) from the hygienic and sensory points of view. Cheeses were manufactured with lamb rennet paste or with commercial rennets (bovine powder rennet for Manchego cheese and liquid lamb rennet for Zamorano and Idiazabal cheeses) at identical levels of coagulating strength. Free fatty acids and partial glycerides were also analysed to study lipolysis levels and to relate them to sensory properties. No statistically significant differences were detected in microbiological counts for any of the species analysed between cheeses manufactured with lamb rennet paste and cheeses manufactured with non-paste commercial rennet. We conclude that the hygienic quality of the cheeses made in this study with lamb rennet paste was comparable with that of cheeses made with non-paste commercial rennet. Cheeses made with lamb rennet paste showed a higher lipolysis level than cheeses made with non-paste commercial rennet. Sensory differences between cheeses made with either type of rennet were mainly detected in Idiazabal cheese, whereas the sensory profile of the cheeses made with lamb rennet paste or with non-paste commercial rennet was rather similar for Manchego and Zamorano cheeses. Idiazabal cheeses manufactured with lamb rennet paste showed the highest scores for odour and flavour intensities, sharp odour, rennet odour and flavour, butyric flavour and pungent character. On the other hand, Idiazabal cheeses made with non-paste commercial rennet had higher scores for milk and buttery odour attributes than cheeses made with lamb rennet paste.

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Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge

Cited by 635 publications

References 154 publications

Focus on the supramolecular structure of milk fat in dairy products

Focus on the supramolecular structure of milk fat in dairy products

Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

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