Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk

Alonso, R.; Picón, Antonia; Rodríguez, Buenaventura; Gaya, Pilar; Fernández-Garcı́a, Estrella; Núñez, Manuel

doi:10.1016/j.idairyj.2011.02.008

Cited by 20 publications

(26 citation statements)

References 31 publications

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“…was higher in mozzarella samples produced in summer than those measured in the spring samples. This kind of difference probably reflected a lower quality of the raw milk produced in summer compared with spring, as previously observed by other authors (Barron et al, 2001;Caridi et al, 2003;Alonso et al, 2011). Moreover, the population level in the noninoculated sample, quantified by qPCR, was very high and was different (P < 0.05) from the plate count, suggesting the presence of VBNC, dead cells, or both (Table 1).…”

Section: Comparison Of the Counting Of Pseudomonas Spp In Mozzarellasupporting

confidence: 59%

Setup of a rapid method to distinguish among dead, alive, and viable but not cultivable cells of Pseudomonas spp. in mozzarella cheese

Caldera

Arioli

Stuknytė

et al. 2015

Journal of Dairy Science

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Pseudomonas spp. is the main psychrotrophic genus involved in the spoilage of raw milk and more in general of dairy products, such as mozzarella cheese. The members of this bacterial species are able to produce heat-resistant proteolytic enzymes, determining the casein hydrolysis, and as a consequence, a reduction of the shelf life and sensory quality of the products. Therefore, the spoilage activity could be attributed not only to viable, but also to viable but noncultivable (VBNC) cells. For this reason, the setup of a non-culture-based method is useful for a rapid detection of cells that are still alive, but no longer cultivable, such as VBNC cells. Here we propose a method based on DNA or RNA content (or both) to reveal the presence of dead, alive, and VBNC cells belonging to the genus Pseudomonas. The obtained results clearly indicate the limits of the classical plating count overcome by molecular detection of Pseudomonas spp. through DNA and RNA analysis, enabling us to establish the presence of different states of the cells.

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Section: Comparison Of the Counting Of Pseudomonas Spp In Mozzarellasupporting

confidence: 59%

Setup of a rapid method to distinguish among dead, alive, and viable but not cultivable cells of Pseudomonas spp. in mozzarella cheese

Caldera

Arioli

Stuknytė

et al. 2015

Journal of Dairy Science

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“…Alonso and others (2011) pressure‐treated curds made from sheep milk immediately after manufacture at 400 and 500 MPa for 10 min at 8 °C and froze them for 4 mo. After thawing, the authors mixed treated curds (20%) with fresh cow milk curd (80%) for the manufacture of Hispánico cheese.…”

Section: Influence On Sensory Propertiesmentioning

confidence: 99%

High Hydrostatic Pressure Processing of Cheese

Martínez-Rodríguez¹,

Acosta-Muñíz²,

Olivas³

et al. 2012

Comp Rev Food Sci Food Safe

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: High hydrostatic pressure (HHP) is a cutting‐edge processing technology attracting research and industrial interest in the food sector due to its potential to produce microbiologically safe products, modify the functional properties of proteins and polysaccharides, and alter biochemical reactions without significantly affecting the nutritional and sensory properties of food. Currently, there are only a limited number of pressure‐treated cheese products available in the market. Nevertheless, results from numerous research studies on various cheese varieties seem promising, especially since HHP technology is today more cost‐effective than in the past. Considering the progress made in the application of HHP on cheese during the past 15 years, this paper reviews the direct application of HHP treatments to cheese and the effects it has on its microbiology and ripening process, as well as on quality parameters such as physicochemical, rheological, and sensory properties. Detailed information of published studies is presented with the aim of providing a clear picture of the use of this technology on cheese processing. Areas of research in need of more attention are also identified.

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“…Experimental cheese thus made showed textural and sensory characteristics similar to those of control cheese manufactured from a mixture of PCM and PEM. Also, curd made from raw ewe milk (REM) was pressurized before frozen storage, in an attempt to maintain the activity of milk enzymes and to allow for a certain survival of milk microbiota (Alonso et al 2011). However, when mixed with fresh PCM curd to manufacture Hispánico cheese, the residual enzymatic activity and the surviving bacteria in pressurized REM curd did not suffice to enhance cheese flavour intensity.…”

mentioning

confidence: 99%

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk

Alonso¹,

Picón²,

Gaya³

et al. 2012

Journal of Dairy Research

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Hispánico cheese, manufactured from a mixture of cow and ewe milk, is representative of cheese varieties made using milk from more than one animal species in Mediterranean countries. The shortage of ewe milk production in autumn hinders the uniformity of Hispánico cheese composition throughout the year. To surmount this inconvenience of ewe milk seasonality, curds made in spring from raw and pasteurized ewe milk were stored frozen and used four months later for the manufacture of Hispánico cheese. Experimental cheeses were made by mixing fresh curd from pasteurized cow milk with thawed curd from raw or pasteurized ewe milk, and control cheese from a mixture of pasteurized cow and ewe milk in the same proportion. Characteristics of experimental and control cheeses throughout a 60-d ripening period were investigated. On the one hand, the experimental cheese containing frozen curd from raw ewe milk showed the highest counts of staphylococci, Gram-negative bacteria and coliforms, the highest levels of aminopeptidase and esterase activity, and the highest concentrations of free amino acids, free fatty acids, alcohols and esters. On the other, the experimental cheese containing frozen curd from pasteurized ewe milk had concentrations of free amino acids, free fatty acids and volatile compounds similar to those of control cheese, with the only exception being a higher level of ketones. Flavour intensity reached the highest scores in the experimental cheese containing frozen curd from raw ewe milk, followed by the experimental cheese containing frozen curd from pasteurized ewe milk. Flavour quality scores of both experimental cheeses were similar, and lower than those of control cheese.

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Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk

Cited by 20 publications

References 31 publications

Setup of a rapid method to distinguish among dead, alive, and viable but not cultivable cells of Pseudomonas spp. in mozzarella cheese

Setup of a rapid method to distinguish among dead, alive, and viable but not cultivable cells of Pseudomonas spp. in mozzarella cheese

High Hydrostatic Pressure Processing of Cheese

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk

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