Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

Diezhandino, Isabel; Fernández, Domingo; González, Leticia; McSweeney, P.L.H.; Fresno, J.M.

doi:10.1016/j.foodchem.2014.07.039

Cited by 77 publications

(63 citation statements)

References 19 publications

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“…In Moleson-, Sbrinz-and Gruyère type cheeses, probably because of the NaCl, this salt may have helped to reduce the population of this bacterial group. Diezhandino et al (2015) found values of 8.92g NaCl.100 g -1 to relation chlorides /moisture, and 61.8g.100g -1 to total solids in Spanish blue while in this study, Gorgonzola-type cheese showed a relation chlorides/moisture very low, the total solids value was higher (76.3 Prato cheese; Reblochon-, Moleson-and Raclette-type cheeses showed total solids values lowest than Spanish blue cheese. Standard Minas cheese, Gorgonzola-, Gruyère-and Sbrinz-type cheeses showed total solids values highest than the cheese studied by Diezhandino et al (2015).…”

Section: Based Incontrasting

confidence: 53%

Potential biogenic amine-producing bacteria in ripened cheeses

Santos

Júnior

Mársico

et al. 2017

Revista Brasileira De Ciência Veterinária

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This study aimed to determine which of the eight cheese varieties (Prato, Standard Minas, Gorgonzola-, Moleson-, Raclette-, Gruyère-, Sbrinz-and Reblochon-types) prepared at a dairy processing plant in the state of Rio de Janeiro had higher concentration of biogenic amines (BA) (putrescine, cadaverine, tyramine, histamine, spermidine and spermine), to detect which BA were produced at higher concentrations and to determine if the presence of Enterobacteriaceae, biogenic amine producing bacteria (BAPB) or physical-chemical parameters (pH, titratable acidity, fat, moisture, total solids, protein, ash and chloride) would be correlated with BA production in the eight matured cheese varieties. Moleson-type cheese (72.50 mg.Kg -1 ) followed by Standard Minas (107.00 mg.Kg -1 ) showed the lowest levels of biogenic amines. Prato (699.29 mg.Kg -1 ) and Gorgonzola-type (936.37 mg.Kg -1 ) cheeses contained larger amounts of BA. Concentrations of tyramine exceeded the maximum permissible limit in all varieties of cheese. Although the presence of potentially BA-producing bacteria was confirmed in all samples of cheese, there was no correlation with BA content produced in cheeses. Gorgonzola-type cheese showed a positive correlation with the amount of BA in the isolates. Gorgonzola-type, Sbrinz-type and Prato cheeses seem to require greater care in monitoring the presence of biogenic amines, particularly because tyramine reached the highest levels in these varieties. Regardless of the analysed cheese, physical and chemical parameters did not affect the amount of BA produced. An assessment of the capacity to produce biogenic amines should be included as a selection criterion for starter cultures for ripened cheeses.Keywords: biogenic amines, cheese, maturation, starter culture. ResumoEste estudo objetivou determinar qual das oito variedades de queijo (Prato, Minas Padrão, Gorgonzola-, Moleson-, Raclette-, Gruyère-, Sbrinz-e Reblochon-tipos), preparadas em uma fábrica de processamento de laticínios no estado do Rio de Janeiro teve maior concentração de aminas biogênicas (AB) (putrescina, cadaverina, tiramina, histamina, espermidina e espermina), detectar quais AB foram produzidas em concentrações mais elevadas e determinar se a presença de Enterobacteriaceae, bactérias produtoras de aminas biogênicas (BPAB) ou parâmetros físico-químicos (pH, acidez titulável, gordura, umidade, sólidos totais, proteína, cinzas e cloretos) estariam correlacionados com a produção de AB nas oito variedades de queijo maturados. O queijo tipo Moleson (72,50 mg.Kg -1 ) seguido por Minas Padrão (107,00 mg.Kg -1 ) apresentaram os menores níveis de aminas biogênicas. Os queijos Prato (699,29 mg.Kg -1 ) e tipo Gorgonzola (936,37 mg.Kg -1 ) continham grandes quantidades de AB. Concentrações de tiramina excederam o limite máximo permitido em todas as variedades de queijo. Embora a presença de bactérias potencialmente produtoras de AB tenha sido confirmada em todas as variedades de queijo, não houve correlação entre essa informação e o teor de AB. Ent...

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Section: Based Incontrasting

confidence: 53%

Potential biogenic amine-producing bacteria in ripened cheeses

Santos

Júnior

Mársico

et al. 2017

Revista Brasileira De Ciência Veterinária

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“…In the present study, only 2 pasteurized milk samples and 20 raw milk cheese samples showed unsatisfactory microbiological quality for E. coli. These results could be due to the conditions under which the Gran Canaria cheeses are processed (facilities, milk storage temperature, cleaning), the physical retention of microorganisms in curds, and partly to microbial growth during coagulation (Diezhandino et al, 2015) and the potential presence of bacteria carriers among staff members.…”

mentioning

confidence: 99%

Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms

Carrascosa

Millán

Saavedra

et al. 2016

Journal of Dairy Science

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The purpose of this paper was to evaluate, by statistical analyses, risk factors on cheese farms that can influence the microbial contamination of their products. Various assessment tools, such as cheese production questionnaires, food handlers' knowledge testing, and hygiene assessment system surveys, were used on 39 cheese farms on the island of Gran Canaria, Spain. The microbiological status of 773 raw milk and cheese samples from the cheese farms was assessed by enumerating total viable counts and 4 pathogens: Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. The results revealed that the highest contamination by Staph. aureus (4.39%, >10 5 cfu/ mL) was found in milk, and the highest contamination by E. coli (5.18%, >10 3 cfu/mL) was found in cheese. Very few samples (0.52%) were contaminated by L. monocytogenes or Salmonella spp. The factors associated with any tested microorganism were "handling," "knowledge," and "type of milk." Subsequently, multidimensional logistic analysis for contamination by E. coli showed an independent association for factors "cleaning and disinfection test" and "type of milk." The probability of total aerobic contamination of milk increased with lower hygiene assessment system survey scores. These results emphasize the need to apply and maintain good hygiene practices, and to study risk factors to prevent contamination and bacterial growth. Further research is required in other areas with different cheese farm types to reinforce the validity of these results.

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“…Counts of lactococci during cheese ripening could have been influenced by the salt concentration and the cheese salt/moisture ratio. There was a significant negative correlation between salt/moisture ratio and M17 counts (45).…”

Section: Microbiological Analysismentioning

confidence: 87%

“…Elevated counts from milk and cheese indicate poor hygiene practices during milk collection and cheese manufacture (45). Enterobacteriaceae were not generally detected due milk pasteurization.…”

Section: Microbiological Analysismentioning

confidence: 95%

Evaluation of freeze-dried Tibetan kefir co-culture as a starter for production of Bod ljong cheese

Mei

Feng

Guo

et al. 2015

Food Sci Biotechnol

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The physico-chemical profile, proteolysis, flavor, and microbiological changes were investigated, and a sensory evaluation was performed for Bod ljong cheese prepared using a freeze-dried Tibetan kefir co-culture during ripening. The proteolysis level was high, the pH 4.6-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, water soluble nitrogen, and total free amino acid contents increased, and the protein content decreased during ripening. The effect of the starter culture on production of aroma-related compounds responsible for cheese flavor was also studied using solidphase microextraction GC-MS techniques. Alcohols and esters were the most abundant volatile compounds. Microbial counts during ripening increased steadily. Lactic acid bacteria, Lactobacillus and Lactococcus, were the dominant flora during ripening. Enterococci, Enterobacteriaceae, and Salmonella sp. bacterial counts were low or zero. The cheese was subjected to sensory evaluation by a panel and compared to commercial Bod ljong-type cheese.

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Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

Cited by 77 publications

References 19 publications

Potential biogenic amine-producing bacteria in ripened cheeses

Potential biogenic amine-producing bacteria in ripened cheeses

Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms

Evaluation of freeze-dried Tibetan kefir co-culture as a starter for production of Bod ljong cheese

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