Potentiometric Determination of Salt in Cheese

Fox, Pf

doi:10.3168/jds.s0022-0302(63)89134-1

Cited by 148 publications

(83 citation statements)

References 3 publications

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“…Ail chee ses were analysed when 1 month old for fat (Gerber method;IS, 1955), protein (macro-Kjeldahl;IDF, 1964), moi sture (oven drying at 102°C; IDF, 1982) and salt (Fox, 1963). The pH of al: 1 cheese:water slurry was determined using a standard pH meter (Radiometer, Copenhagen, Denrnark).…”

Section: Compositional Analysismentioning

confidence: 99%

Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora

Lynch

McSweeney

Fox

et al. 1997

Lait

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Summary -Cheddar cheeses were manufactured under controlled microbiological conditions to study the relative contribution of starter and non-starter bacteria to cheese ripening. In each of two triais, four cheeses were manufactured with or without a starter culture (starter-free chee ses were chemically acidified using glucono-ô-Iactone). Adjunct cultures of mesophilic lactobacilli were added to one chemically-acidified and one starter cheese. Assessment of proteolysis showed a major contribution by the starter in comparison to the non-starter bacteria to the formation of free amino acids and, to a lesser extent, water-soluble nitrogen. Reversed phase-HPLC of ethanol-soluble and -insoluble fractions of the water-soluble extracts detected sorne peptides (produced by lactobacilli) which were present in profiles of the starter-free cheese containing the adjunct but were not present in its corresponding control.Cheddar cheese / starter bacteria / non-starter bacteria / proteolysis Résumé -Contribution des lactocoques du levain et des lactobacilles non levain à la protéo-lyse d'un fromage de cheddar à microflore contrôlée. Des fromages de cheddar ont été fabriqués dans des conditions microbiologiques contrôlées, pour étudier la contribution relative des bactéries levain ou non levain à l'affinage du fromage. Dans chacun des deux essais, quatre fromages ont été fabriqués, avec ou sans levain (les fromages sans levain ont été acidifiés chimiquement à l'aide de glucono-delta-lactone). Des lactobacilles mésophiles ont été ajoutés à l'un des fromages acidifiés chimiquement et à l'un des fromages avec levain. L'estimation de la protéolyse a montré une contribution majeure du levain, comparée à celle des bactéries non levain à la formation des acides aminés libres, et dans une moindre mesure à celle de l'azote soluble dans l'eau. La chromatographie RP-HPLC des fractions soluble et insoluble dans l'éthanol des extraits solubles dans l'eau a mis en évidence quelques peptides (produits par les lactobacilles) présents dans les profils du fromage sans levain avec ajout de lactobacilles, et qui n'étaient pas présents dans le contrôle correspondant.fromage / cheddar / levain / bactérie non levain / protéolyse 442 CM Lynch et al

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Section: Compositional Analysismentioning

confidence: 99%

Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora

Lynch

McSweeney

Fox

et al. 1997

Lait

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“…Samples of milk, curd, and cheese were analyzed for protein (16), fat (17), moisture (oven drying at 102°C) (18), and salt (19). The pH was measured by a Foodtrode electrode (Hamilton, Bonaduz, Switzerland).…”

Section: Methodsmentioning

confidence: 99%

“…Volatile components (VOC) (95 in total) were identified by PT-GC/MS. VOC belonged to several chemical classes: aldehydes (17), alcohols (19), ketones (26), esters (14), sulfur compounds (7), and furans (8). The levels of 80 VOC significantly (P Ͻ 0.05) differentiated samples during manufacture and ripening ( Fig.…”

Section: Compositional and Microbiological Analysesmentioning

confidence: 99%

Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese

Pasquale

Cagno

Buchin

et al. 2014

Appl Environ Microbiol

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Pyrosequencing of the 16S rRNA targeting RNA, community-level physiological profiles made with Biolog EcoPlates, proteolysis, and volatile component (VOC) analyses were mainly used to characterize the manufacture and ripening of the pasta filata cheese Caciocavallo Pugliese. Plate counts revealed that cheese manufacture affected the microbial ecology. The results agreed with those from culture-independent approaches. As shown by urea-PAGE, reverse-phase high pressure liquid chromatography (RP-HPLC), and free-amino-acid (FAA) analyses, the extent of secondary proteolysis mainly increased after 30 to 45 days of ripening. VOCs and volatile free fatty acids (VFFA) were identified by a purge-and-trap method (PT) and solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS), respectively. Except for aldehydes, the levels of most of VOCs and VFFA mainly increased from 30 to 45 days onwards. As shown through pyrosequencing analysis, raw cows' milk was contaminated by Firmicutes (53%), Proteobacteria (39%), Bacteroidetes (7.8%), Actinobacteria (0.06%), and Fusobacteria (0.03%), with heterogeneity at the genus level. The primary starter Streptococcus thermophilus dominated the curd population. Other genera occurred at low incidence or sporadically. The microbial dynamics reflected on the overall physiological diversity. At 30 days, a microbial succession was clearly highlighted. The relative abundance of Streptococcus sp. and especially St. thermophilus decreased, while that of Lactobacillus casei, Lactobacillus sp., and especially Lactobacillus paracasei increased consistently. Despite the lower relative abundance compared to St. thermophilus, mesophilic lactobacilli were the only organisms positively correlated with the concentration of FAAs, area of hydrophilic peptide peaks, and several VOCs (e.g., alcohols, ketones, esters and all furans). This study showed that a core microbiota was naturally selected during middle ripening, which seemed to be the main factor responsible for cheese ripening.

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“…Moisture content was determined by the drying-oven method (IDF 1982), fat by the Gerber method (IIRS 1955), protein (%N×6.38) by the macro-Kjeldahl methodology (IDF 1986), salt by potentiometric titration with AgNO 3 (Fox 1963), and calcium by atomic absorption spectroscopy (IDF 2007). The proportion of insoluble calcium (INSOL Ca) was estimated by the cheese juice extraction method at 2 and 180 days of ripening as described by Hassan et al (2004).…”

Section: Compositional Analysismentioning

confidence: 99%

Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

Ibáñez

Waldron

McSweeney

2015

Dairy Sci. & Technol.

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Hydrocolloids have been extensively studied in low-fat cheeses as a way to improve defects associated with fat reduction, which are often related to texture and functionality (meltability). Pectin is a polysaccharide obtained from plant cells and is commonly used as a stabilizer for acidified dairy beverages. This work aimed to evaluate the effect of three types of commercial pectins on the characteristics of reduced-fat Cheddar cheese during a ripening period of 180 days. Five Cheddar cheeses were made: full-fat control (FF), reduced-fat control (RF), and reduced-fat cheeses with amidated (RA), high-methoxy (RH), or low-methoxy (RL) pectin added to milk prior processing at concentrations of 0.175%, 0.100%, and 0.075% (w/w), respectively; levels were chosen to avoid phase separation of the casein micelles, due to depletion flocculation. Addition of amidated pectin markedly increased the moisture content of the experimental cheese (~49%), compared to RF (~45%; P<0.05). A significant reduction (P<0.05) in the proportion of insoluble calcium observed in RA and RL at 180 days (~40% versus 56% in RF) was probably caused by calcium-induced gelation mechanisms of amidated and low-methoxy pectins. Texture profile analysis showed a softening of cheeses with added pectin (hardness <100 N versus >100 N in RF at 180 days; P<0.05). The melting properties of cheeses were significantly improved during ripening, although RF exhibited the lowest values (diameter increase >85 versus <70% at 180 days; P<0.05). These results suggest that pectin addition can be used to modify the moisture content, texture, and melting properties of reduced-fat Cheddar cheese.

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Potentiometric Determination of Salt in Cheese

Cited by 148 publications

References 3 publications

Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora

Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora

Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese

Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

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