Manufacture of Spanish hard cheeses from CO2-treated milk

Ruas‐Madiedo, Patricia; Alonso, L.; Delgado, Teresa; Bada-Gancedo, Juan Carlos; Reyes‐Gavilán, Clara G. de los

doi:10.1016/s0963-9969(01)00205-8

Cited by 13 publications

(4 citation statements)

References 14 publications

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“…A recent paper reported the over-production of some stress-response related proteins when two different Bifidobacterium strains were co-cultivated (Ruiz et al, 2009). This may be a technologically suitable property in those cases where mild heating is needed at any step during the production process, as occurs during the manufacture of some rennet-coagulated cheeses (Ruas-Madiedo, Alonso, Delgado, Bada-Gancedo, & de los Reyes-Gavilán, 2002).…”

Section: Co-cultivation Promotes Increased Survival To Heat-shockmentioning

confidence: 99%

Co-culture affects protein profile and heat tolerance of Lactobacillus delbrueckii subsp. lactis and Bifidobacterium longum

Sánchez

Burns

Ruíz

et al. 2013

Food Research International

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Section: Co-cultivation Promotes Increased Survival To Heat-shockmentioning

confidence: 99%

Co-culture affects protein profile and heat tolerance of Lactobacillus delbrueckii subsp. lactis and Bifidobacterium longum

Sánchez

Burns

Ruíz

et al. 2013

Food Research International

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“…The authors suggested that use of CO 2treated milk would not have detrimental effects on cheese properties or yield and would extend the keeping quality of the raw milk. In one study, Ruas-Madiedo et al (2002) investigated the effect of CO 2 incorporation (to raw milk) on the production of rennet-coagulated Spanish hard cheeses. Vacuum degassing was carried out prior to pasteurisation process and ⁄ or the cheese-making stages.…”

Section: Hard Cheesesmentioning

confidence: 99%

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

Singh

Wani

Karim

et al. 2011

Int J of Dairy Tech

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The upswing in consumer demand for fresh and high quality preservative-free foods has led to the development of modified atmosphere packaging (MAP). Increasingly, MAP is being used with high carbon dioxide (CO2) concentration as well as CO2/N2 gas mixes. Modified atmosphere packaging or 'gas flushing' as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of a number of dairy products. Carbon dioxide is an active constituent of MAP, naturally present in freshly drawn raw milk. Addition of CO2 to raw milk or flushing the package headspace has proved to be a simple and cost-effective method, depending upon the initial microbiological quality of the food product. Carbon dioxide addition through MAP or direct injection as an economically affordable shelf life extension strategy is used commercially worldwide for some dairy products. The development of food packaging machines with integrated gas flushing capabilities and the supply of 'food grade' gases allow dairy foods manufacturers to enhance the quality of their products. This review presents a broad spectrum of current research and the current trends with respect to CO2 as a natural microbial hurdle with special focus on its precise mechanism and its role in quality improvement of dairy products

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“…In a later study, Ruas‐Madiedo and others (2002) examined the effect of CO 2 addition to raw milk on the manufacture of rennet‐coagulated Spanish hard cheeses, both made from pasteurized milk and aged for 30 d and from a 90:10 mixture of raw milk from cows and ewes and aged 75 d. CO 2 was removed from raw milk prior to pasteurization and/or the cheese‐making process. Compared to cheese made with pasteurized milk, CO 2 ‐treated milk showed slower initial growth of lactic acid bacteria with lower levels of acids.…”

mentioning

confidence: 99%

Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review

Hotchkiss

Werner

Lee

2006

Comp Rev Food Sci Food Safe

108

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Changes in distribution patterns and demand for increased food quality have resulted in a desire to improve the shelf life of nonsterile dairy products. Refrigerated shelf life extension typically requires, at a minimum, reductions in the growth rate of spoilage microorganisms and subsequent product deterioration. Reducing initial bacterial loads, increasing pasteurization regimes, and reducing postprocessing contamination have all been employed with measured success. The use of antimicrobial additives has been discouraged primarily due to labeling requirements and perceived toxicity risks. Carbon dioxide (CO 2 ) is a naturally occurring milk component and inhibitory toward select dairy spoilage microorganisms; however, the precise mechanism is not fully understood. CO 2 addition through modified atmosphere packaging or direct injection as a cost-effective shelf life extension strategy is used commercially worldwide for some dairy products and is being considered for others as well. New CO 2 technologies are being developed for improvements in the shelf life, quality, and yield of a diversity of dairy products, including raw and pasteurized milk, cheeses, cottage cheese, yogurt, and fermented dairy beverages. Here we present a comprehensive review of past and present research related to quality improvement of such dairy products using CO 2 .

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Manufacture of Spanish hard cheeses from CO2-treated milk

Cited by 13 publications

References 14 publications

Co-culture affects protein profile and heat tolerance of Lactobacillus delbrueckii subsp. lactis and Bifidobacterium longum

Co-culture affects protein profile and heat tolerance of Lactobacillus delbrueckii subsp. lactis and Bifidobacterium longum

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review

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