Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses

Freitas, Isabelle De; Pinon, Nicolas; Lopez, Christelle; Thierry, Anne; Maubois, Jean‐Louis; Lortal, Sylvie

doi:10.1051/lait:2005033

Cited by 12 publications

(19 citation statements)

References 42 publications

(53 reference statements)

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“…Both substituted cheeses differed (nonsignificantly) in Na content compared with control and fine-NaCl but showed a significant decrease (P < 0.05) in Cl content. Similar nonstoichiometric relationships between Cl and Na were reported previously in Camembert and Cantal cheeses (Boutrou et al, 1999;Gaucheron et al, 1999;De Freitas et al, 2005, 2007, with greater variation in blue-veined cheese (Prieto et al, 2000(Prieto et al, , 2002Gore et al, 2016a,b). In the literature, very few works have addressed the distribution of Cl and Na in the cheese matrix to understand this feature (Hardy, 1976(Hardy, , 1983Boisard et al, 2013).…”

Section: Effect Of Brining and Salt Granulometrysupporting

confidence: 84%

Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

Gore

Mardon

Bord

et al. 2019

Journal of Dairy Science

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In addition to their high sodium content, cheeses are thought to induce an acid load to the body, which is associated with deleterious effects on consumers' health. Our objective was to explore the use of alkalinizing salts in partial substitution of NaCl to reduce both the sodium content and the acid-forming potential of cheese, without altering its sensory properties. Blue-veined cheeses were produced under industrial conditions, using brine salting followed by dry salting with a 4:1 (wt/ wt) mixture of calcium lactate: NaCl or calcium citrate: NaCl. Sodium chloride was used in 2 granulometries: coarse (control treatment) and fine, to obtain homogeneous mixtures with the organic salts. Cheeses were then ripened for 56 d. No major appearance defects were observed during ripening. Calcium lactate substitution decreased the Na content of the cheese core by 33%, and calcium citrate substitution increased the citrate content of the cheese core by 410%, respectively, compared with fine NaCl. This study highlighted the substantial role of salt granulometry in sodium content, with the use of the coarse salt reducing the sodium content by 21% compared with fine salt. Sensory profiles showed nonsignificant differences in bitter and salty perceptions of salt-substituted cheeses with calcium lactate and calcium citrate compared with control cheeses. The use of calcium lactate should be considered to reduce the sodium content and improve the nutritional quality of cheeses while maintaining the sensory quality of the products. Alkalinizing organic salts could replace the acidifying salts KCl or CaCl 2 , which are currently used in salt replacement and are not recommended for consumers with renal disease. The method described here should be considered by cheese-making producers to improve the nutritional quality of cheese. Additional nutritional optimization strategies are suggested.

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Section: Effect Of Brining and Salt Granulometrysupporting

confidence: 84%

Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

Gore

Mardon

Bord

et al. 2019

Journal of Dairy Science

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“…In a previous paper [8], two commercial Cantal cheeses were characterised on diverse aspects: physico-chemistry, microbiology, and microstructure. The results, which represented the first complete description of ripened Cantal cheese, demonstrated many similarities with Cheddar cheese in gross composition, fat microstructure, volatile compounds content and composition.…”

Section: Introductionmentioning

confidence: 99%

In depth dynamic characterisation of French PDO Cantal cheese made from raw milk

Freitas¹,

Pinon²,

Thierry³

et al. 2007

Lait

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Cantal is the third French Protected Denomination of Origin cheese. The Cantal cheesemaking process is similar to Cheddar cheese. Both processes involve a milling and a dry salting step which results in a homogeneous salted curd. In order to determine the key parameters of the manufacturing process acting on the specific characteristics of this cheese variety, an extensive and kinetic study repeated three times was carried out at nine stages from the raw milk to 120 d ripened cheese. The microbial ecosystem was explored by numeration and by direct extraction of DNA and PCR-Temporal Temperature Gradient Electrophoresis. Lysis of the lactic acid bacteria was checked by quantification of the intracellular lactate dehydrogenase activity. Carbon sources changes, solubilisation of minerals, proteolysis, lipolysis, and formation of neutral volatile compounds were also assessed. Cheese microstructure modifications and bacterial localisation were determined by confocal scanning laser microscopy. The controlled manufacturing conditions and the use of a complex mixture of starters led to very similar ripened cheeses. The compositional attributes (in particular total solids, fat, nitrogen forms), the lipolysis (0.7 ± 0.2% fat) and proteolysis final extent (34.4 g•kg-1 free amino acids in juice) were similar as well as major neutral volatiles compounds (2-butanone, ethanol and 2-butanol). Nevertheless, lactose and citrate metabolisms differed between the three trials and some free amino acids (Arg, Pro, Ser, Cit, Homocys) concentrations varied drastically during the ripening time course. CLSM micrographs showed that fat globules were disrupted during pressing and bacteria were preferentially localised at the fat/protein interface. As the lactic starter species were the same in the three trials and predominant during the cheese manufacture, the observed differences could result of one or several of the followings: (i) the raw milk microflora which showed to be different leading to growth or metabolism activity of particular subdominant populations during the process and the ripening; (ii) the more or less early lysis of the lactic starters; (iii) the possible interactions between raw milk microflora and the added starters. This extensive characterization of Cantal cheese provides a strong basis for building a rational concept of the key steps in which either technological actions or complementary microbial inoculation could be done in order to limit day to day variations. raw milk cheese / manufacture / ripening / proteolysis / lipolysis / microbial ecosystem / microstructure 摘要-新鲜牛奶制造的法国原产地名号保护 Cantal 干酪的动力学特性。法国硬干酪 (Cantal) 在法国原产地名号保护 (PDO) 干酪产品中产量居于第三位。法国硬干酪的生产方法类似于切达干酪，两种干酪的生产过程都有磨碎和干盐腌渍和形成均匀盐渍凝块的过程。为了确

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“…Fluorescence in situ hybridization with 16S rRNA provides microbial identification and physical detection of uncultivable microorganisms in fragile matrices like cheese (32), and its use is being expanded to pathogens in different environments (33)(34)(35). The spatial distribution of bacterial flora in cheese has also been explored by using scanning electron mi-croscopy, fluorescence and light microscopy, and laser scanning microscopy (36)(37)(38)(39)(40). An in situ approach used to investigate the spatial distribution of bacterial colonies of fluorescent Lactococcus lactis in a solid-food matrix with a model system has been recently developed (41), demonstrating that live cells can be visualized in cheese.…”

mentioning

confidence: 99%

Following Pathogen Development and Gene Expression in a Food Ecosystem: the Case of a Staphylococcus aureus Isolate in Cheese

Fleurot

Aigle

Fleurot³

et al. 2014

Appl Environ Microbiol

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cHuman intoxication or infection due to bacterial food contamination constitutes an economic challenge and a public health problem. Information on the in situ distribution and expression of pathogens responsible for this risk is to date lacking, largely because of technical bottlenecks in detecting signals from minority bacterial populations within a complex microbial and physicochemical ecosystem. We simulated the contamination of a real high-risk cheese with a natural food isolate of Staphylococcus aureus, an enterotoxin-producing pathogen responsible for food poisoning. To overcome the problem of a detection limit in a solid matrix, we chose to work with a fluorescent reporter (superfolder green fluorescent protein) that would allow spatiotemporal monitoring of S. aureus populations and targeted gene expression. The combination of complementary techniques revealed that S. aureus localizes preferentially on the cheese surface during ripening. Immunochemistry and confocal laser scanning microscopy enabled us to visualize, in a single image, dairy bacteria and pathogen populations, virulence gene expression, and the toxin produced. This procedure is readily applicable to other genes of interest, other bacteria, and different types of food matrices.

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Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses

Abstract: -In spite of its high production

Cited by 12 publications

References 42 publications

Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

In depth dynamic characterisation of French PDO Cantal cheese made from raw milk

Following Pathogen Development and Gene Expression in a Food Ecosystem: the Case of a Staphylococcus aureus Isolate in Cheese

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