Picón Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process

Prieto, B.; Franco, Inmaculada; Fresno, J.M.; Bernardo, Ana; Carballo, Javier

doi:10.1016/s0958-6946(00)00032-7

Cited by 52 publications

(55 citation statements)

References 23 publications

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“…The pHs of the experimental cheeses increased until 120 d and then declined gradually towards the end of ripening. The titratable acidity level of the control cheese (sample D) declined continuously throughout ripening Unauthenticated Download Date | 5/11/18 12:11 PM period, indicating the catabolism of lactic acid and the production of ammonia by deamination of free amino acids [Grappin & Beuvier, 1997;Prieto et al, 2000]. On the other hand, the titratable acidity levels of the cheeses A, B and C fl uctuated after 90 days of ripening.…”

Section: Compositional Analysesmentioning

confidence: 97%

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

Kirmaci¹

2016

Pol. J. Food Nutr. Sci.

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In the present study, the influences of wild-type lactic acid bacteria including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434, Enterococcus durans IMAU 60200 and Enterococcus faecalis KLDSO.034 on the composition and free fatty acid contents of Urfa cheeses were evaluated throughout the ripening period. Three different combinations of the strains were employed in the manufacture of cheeses from pasteurised milk. These are: cheese A (strains 1B4+ATCC 19434+IMAU 50157), cheese B (strains 1B4+IMAU 60200+ATCC 1934) and cheese C (strains ATCC 19434+1B4+IMAU 50157+IMAU 60200+KLDSO.0341). The control cheese (cheese D) was produced from raw ewe's milk without starter culture. The basic composition of ripened cheese samples was not significantly affected by wild type strains. C cheese had a higher level of lipolysis than the other cheeses at all stages of ripening (p<0.05). Sensory evaluation of the cheese samples revealed that control cheese had signifi cantly higher aroma and fl avour scores than the other cheeses.

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Section: Compositional Analysesmentioning

confidence: 97%

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

Kirmaci¹

2016

Pol. J. Food Nutr. Sci.

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“…Temiz (2010) observed an increase in the pH values of sliced Kashar cheese, which was followed by a subsequent depression as the lowest final pH value (5.70) was determined in cheese under 100% CO 2 . The pH increase was thought to be associated with the consumption of lactic acid by molds and yeast, proteolytic events, which would release large amounts of alkaline components (Prieto et al 2000;Awad 2006), and the next reduction related to CO 2 presence, which was expected to cause a decrease in pH because of the formation of carbonic acid (Dermiki et al 2008). Additionally, cheese type and storage temperature are the parameters which should be considered significant in pH changes.…”

Section: Ph Changesmentioning

confidence: 99%

“…At the end of storage, air-and vacuum-packaged samples, when compared with the MAP ones (under 40%, 60%, and 70% CO 2 ), had a higher AI value, and out of the three modified atmospheres, the highest amounts of AI were determined in the 40% CO 2 /60% N 2 gas mixture. The authors related this to the decomposition of free fatty acids, principally via the oxidation of methyl ketones (Prieto et al 2000). However, Gonzalez-Fandos et al (2000) found no significant differences among the combinations of CO 2 /N 2 (20% CO 2 / 80% N 2 , 40% CO 2 /60% N 2 ,50%CO 2 /50% N 2 , and 100% CO 2 )storedat3-4°C studied in retarding the lipolysis of Cameros cheese.…”

Section: Lipolysismentioning

confidence: 99%

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Khoshgozaran

Azizi

Bagheripoor-Fallah

2011

Dairy Science & Technol.

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Dairy products are an important food group highly suggested by nutritionists. This food category is one of the most perishable, so extending their shelf life and keeping them fresh for a longer period of time is a matter of importance. Since consumers are now more aware of the possible hazards of preservatives, technologists and researchers have attempted to introduce novel preservative-free methods instead. One of these techniques is modified atmosphere packaging (MAP), which alters the natural gas surrounding the product in the package in order to delay deteriorative changes. In this paper, a review is made on the field of cheese MAP. Reported results revealed the potentiality of MAP in increasing cheese sensorial and microbial shelf life by carefully designing for an individual cheese.

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“…The amount of butyric acid in sheep raw milk Fiore Sardo cheese, obtained using lamb paste rennet ranged from 1.0 to 4.0 g·kg −1 [1,24]. The butyric acid content was usually not higher than 2.6 g·kg −1 in Gorgonzola or other blue cheeses, produced with lipolytic Penicillium roqueforti as a starter [7,10,25]. In ripened Portuguese Serra ewe's cheese, the amount of butyric acid did not exceed 3.2 ± 1.8 g·kg −1 [21].…”

Section: Chemical Composition Of Pannerone Cheesementioning

confidence: 99%

Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese

Mucchetti

Ghiglietti

Locci

et al. 2009

Dairy Sci. Technol.

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-Pannerone cheese is a cow raw milk cheese obtained without starter and salt addition, which can be classified as a semi-soft cheese with a high fat content. Prolonged holding of moulded curds at warm room temperatures (~30°C) was identified as having a key role in the cheese microbiological and chemical composition. Microbial populations were numerous and diverse with high numbers of lactic acid bacteria and coliforms. Pathogenic bacteria were not detected, while propionic bacteria and spores of lactate-fermenting clostridia were detected in all samples. Changes in microbial populations corresponded with key changes in chemical composition. During the first 2 days in the warm room at 30°C, pH decreased to 4.9 and lactose was completely fermented to lactic acid. Over the next 4 days, metabolism of lactate to butyric (7.5 g·kg −1 ) and propionic (1.7 g·kg −1 ) acids with a consequent increase in pH to 5.7 occurred. The importance of the warm room temperature was demonstrated. The incubation of moulded curd had to be carried out at temperatures of about 30°C to obtain the typical fermentation profile. The addition of lysozyme to the vat milk prevented the formation of high level of butyric acid typical of Pannerone cheese, thus demonstrating the involvement of lactate-fermenting clostridia in the production of butyric acid.Pannerone cheese / clostridia / butyric acid / propionic acid / cheese-making technology Résumé -Caractéristiques technologiques, microbiologiques et chimiques du Pannerone, un fromage italien traditionnel au lait cru. Le Pannerone est un fromage au lait de vache cru obtenu sans ajout de levain ni de sel, qui peut être classé comme fromage à pâte mi-molle à teneur élevée en matière grasse. Le maintien prolongé des caillés moulés en chambre chaude (~30°C) a été identifié comme ayant un rôle clé sur la composition microbiologique et chimique du fromage. Les populations microbiennes étaient nombreuses et diverses avec des nombres élevés de bactéries lactiques et de coliformes. Les bactéries pathogènes n'étaient pas détectées alors que les bactéries propioniques et les spores de clostridia fermentant le lactate étaient détectés dans tous les échan-tillons. Les changements dans les populations microbiennes correspondaient à des changements clés dans la composition chimique. Au cours des 2 premiers jours en chambre chaude à 30°C, le pH descendait à 4,9 et le lactose était complètement fermenté en acide lactique. Les 4 jours suivants, le métabolisme du lactate en acide butyrique (7,5 g·kg −1 ) et en acide propionique (1,7 g·kg −1 ) et une augmentation conséquente du pH à 5,7 avaient lieu. L'importance de la température en chambre chaude était démontrée. L'incubation du caillé moulé devait se faire à des températures d'environ 30°C afin d'obtenir le profil de fermentation typique. L'addition de lysozyme au lait de fabrication empêchait la formation de niveaux élevés d'acide butyrique typique du fromage Pannerone, démontrant ainsi l'implication des clostridia fermentant le lactate dans la produc...

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Picón Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process

Cited by 52 publications

References 23 publications

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese

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