Novel methodology for the in situ assessment of CO 2 production rate and its application to anaerobic ripened cheese

Acerbi, Filippo; Guillard, Valérie; Aliani, M.; Guillaume, Carole; Gontard, Nathalie

doi:10.1016/j.foodres.2015.09.030

Cited by 8 publications

(5 citation statements)

References 14 publications

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“…Changes observed among samples ripe for medium, long and extra-long periods represent only small fluctuations. The tendency to slight variationŝ in pH values throughout cheese ripening is in agreement with previous results (Acerbi, Guillard, Aliani, Guillaume, & Gontard, 2015;Kondyli et al, 2016).…”

Section: Quality Analysissupporting

confidence: 93%

Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods

Fernandes

Barreira

Barros

et al. 2018

LWT

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a b s t r a c tGoat milk cheese is highly appreciated since ancient times. However, besides being consumed close to its production date, according to the common practice, there is an increasing trend towards consuming goat milk cheese submitted to long ripening periods. Throughout this process, several chemical changes are expected, justifying the different properties presented by ripe cheese in comparison to fresh one. Accordingly, proximate composition, salt percentage, saponifiable matter, color parameters, pH and fatty acids were compared in cheese submitted to medium, long and extra-long ripening. The parameters showing significant changes among different ripening periods were effectively identified, highlighting fatty acids as the ones with highest variation. Actually, fatty acids profiles were successfully assayed as a chemical fingerprint of goat milk cheese submitted to different ripening periods. This result raised up the possibility of discriminating goat milk cheese ripening period using a single, fast and reliable chromatographic methodology.

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Section: Quality Analysissupporting

confidence: 93%

Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods

Fernandes

Barreira

Barros

et al. 2018

LWT

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“…Acerbi et al . () reported a composition of 26.5% fat, 42% moisture and 45.6% FDM in semihard model cheeses with eyes. Maasdam cheese prepared in the present study had a slightly higher (~3–4%) moisture compared to commercial Maasdam cheese samples (Botosoa and Karoui ).…”

Section: Resultsmentioning

confidence: 99%

Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese

Panthi

Kelly

Hennessy

et al. 2019

Int J of Dairy Tech

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Maasdam cheese was manufactured from standardized milk derived from each of three feeding systems: grass (GRA), grass and clover pasture (CLO), and indoor feeding of total mixed ration (TMR). Pasture‐derived cheeses had significantly lower L* (whiteness) and higher b* values (yellowness) compared to TMR‐derived cheeses. Acetate levels were significantly lower in CLO and butyrate levels significantly higher in TMR compared to the other cheeses. Grass‐fed cheese had significantly higher scores for smooth texture, ivory colour and shiny appearance compared to TMR. The influence of feed type was minimal on cheese yield, composition and on glycolysis, lipolysis and proteolysis during ripening.

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“…Emmental and Gouda cheese possess typical and desired regular round holes (eyes) owing to the production of large amount of carbon dioxide during lactate metabolism [109]. Dye based CO 2 indicators based on color intensity that is correlated with amount of CO 2 released could be used to monitor advances in ripening and signpost the accomplishment of optimal ripening.…”

Section: Intelligent Packaging Systemsmentioning

confidence: 99%

Active and Intelligent Packaging of Cheese: Developments and Future Scope

Deshwal¹,

Panjagari²

2022

Natural Food Additives

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Technological advances and changes in consumer preferences for safer food with better shelf life have led to packaging innovations like smart packaging. Smart packaging systems involve the blend of active and intelligent packaging properties. Most of the smart packaging systems in food sector are mainly focused on fish, sea, food, meat, poultry, fruits and vegetables. With cheese being the major dairy product and its market expanding exponentially, smart packaging systems for cheese are exhaustively addressed in this book chapter. Some of the smart packaging systems pertaining to cheese like antioxidant releasers, antimicrobial packaging, ripening indicator and self-cleaning rinds can hasten commercial acceptance and reliability of cheese products. This book chapter also tabulates the recent data related to production, and consumption of cheese, permitted additives, types of active and intelligent packaging systems explored for cheese and commercial suppliers of smart packaging systems. Along with, future research directions for smart packaging of cheese are also presented.

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Novel methodology for the in situ assessment of CO 2 production rate and its application to anaerobic ripened cheese

Cited by 8 publications

References 14 publications

Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods

Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods

Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese

Active and Intelligent Packaging of Cheese: Developments and Future Scope

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