Preventing undesired eye formation in soft cheese

Giménez, Paula; Peralta, Guillermo Hugo; Guglielmotti, Daniela Marta; Audero, Gabriela María de Luján; Páez, Roxana; Hynes, Erica Rut; Bergamini, Carina Viviana

doi:10.1016/j.idairyj.2020.104958

Cited by 7 publications

(6 citation statements)

References 34 publications

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“…For the except S 3855 cheese, if the highest count was reached in 7 days, then the counts were decreased in all treatments up to the end of the pickling period. Moreover, the data of lactobacilli counts indicated significant differences ( P < 0.05) among all treatments, the count ranging from 3.70 ± 0.10 to 8.67 ± 0.01 log cfu g −1 34 – 36 .…”

Section: Resultsmentioning

confidence: 92%

Effect of cultured white soft cheese on the histopathological changes in the kidneys and liver of albino rats

Salman

Ali

Elhanbaly

2022

Sci Rep

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Three different types of lactic acid bacteria (Lactobacillus helveticus, Lactobacillus rhamnosus and Streptococcus thermophilus S3855) were used to manufacture white soft cheese. The resultant white soft cheeses were pickled for 28 days at refrigerator temperatures and were fed to the experimental rats. The chemical and microbiological analyses of white soft cheese were conducted at different storage periods (fresh, 7 days, 14 days, 21 days, and 28 days). The pH values and protein content of white soft cheese gradually decreased during the storage peroid. Conversely, the moisture content, titratable acidity, and fat/DM % of white soft cheese were found to increase with of the increase in pickling periods of up to 28 days. Microbiologically, the total viable count of bacteria in the control samples was lower than that in the other treatments. Furthermore, the treatments containing the L. helveticus and L. rhamnosus strains had the highest lactoacilli counts whereas the treatment containing the S. thermophilus strain had the highest streptococci counts. Twenty-five male Albino rats were used for experiemntal technique. Rats were fed with 70% basal diet with addition of 30% white soft cheese. Several pathological findings were present in all experimental groups apart from the control rats, and the kidney samples exhibited renal vascular congestion especially in the cortical area. The changes of the glomeruli comprise atrophy, distortion, hypocellularity of the glomerular tuft, and focal lymphoid cell reactions. The renal tubular epithelium showed a series of degenerative changes ranging up to necrosis. The liver samples showed variable hepatic injury in the form of thickening in the Glisson capsule, as well as dissociation and disorganization of hepatic cords. Hepatocellular vacuolar degeneration, presence of focal areas of nodular hyperplasia, the hyperplastic cells mixed with lymphocytic infiltration, congestion in the portal vein, periportal fibrosis and edema with the presence of newly formed nonfunctional bile ductulus. Based on the histopathology scores, the severity of renal and hepatic changes was significantly increased (P ≤ 0.05) in all of the experimental groups compared with the control group. Generally, the chemical composition, microbiological analysis and vital organs were significantly affected by using cultured white soft cheese.

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Section: Resultsmentioning

confidence: 92%

Effect of cultured white soft cheese on the histopathological changes in the kidneys and liver of albino rats

Salman

Ali

Elhanbaly

2022

Sci Rep

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“…CT is an interesting, effective, and nondestructive method for the evaluation of the eye development in Swiss‐type cheeses, which has been applied by several researchers in the last years (Guggisberg et al, 2015; O'Sullivan et al, 2016). In addition, we also used this methodology for monitoring of the undesirable eye formation in soft cheeses (Giménez et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…This defect appears around the second or third week of ripening and can adversely affect cheeses even after they were already shipped. Unwanted eyes in these types of cheese are generally attributed to microbiological causes, mainly to leuconostoc and heterofermentative lactobacilli of nonstarter lactic acid bacteria (NSLAB) origin, which could produce gas (CO 2 ) from the fermentation of residual lactose, galactose and/or citrate (Giménez et al, 2021; Porcellato et al, 2015; Quiberoni et al, 2008). The presence of fermentable substrates and microorganisms with the ability to produce CO 2 , together with favorable environmental conditions for the expression of enzymatic activities involved, are needed conditions for gas production (Porcellato et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…The prevention of the undesirable eyes development in some cheese varieties is an interesting topic for both industry and researchers of our institute. In a previous work, we demonstrated that the maintenance of an appropriate cold chain and the incorporation of adjunct cultures to Cremoso cheeses were adequate strategies to control the development of gas-producer microorganisms and the appearance of eyes, considered as a defect for this cheese type (Giménez et al, 2021). The objective of this work was to evaluate another strategy to inhibit the eyes formation in cheeses by controlling the presence of eye nuclei in the cheesemilk employing the microfiltration (not tangential) through a bag filter with pore size of 1 μm.…”

Section: Introductionmentioning

confidence: 99%

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Testing a cost‐affordable microfiltration method to prevent eye formation in cheeses

Giménez

Bergamini

Peralta

et al. 2023

J Food Process Engineering

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The naturally occurring microparticles in the cheesemilk are essential for the eye formation in cheeses because they act as eye nuclei. So, their elimination could be a strategy to avoid the eye formation in cheese varieties in which the eyes are considered a defect. The objective of this work was to test the efficiency of a costaffordable method, microfiltration through filter bag with 1 μm pore size, for eliminating microparticles from the cheesemilk and so to prevent the undesirable eye formation. For that, cheesemilk was microfiltrated and used to make experimental and control Swiss-type cheeses with and without the addition of hay microparticles, respectively. These microparticles were added to act as eye nuclei and to promote the eye formation in experimental cheeses, while the absence of microparticles in control cheeses should avoid the eye development. Cheeses were ripened (60 days) in adequate successive steps to allow the gas production by the propionic bacteria included in the starter. Gross composition, pH, and content of carbohydrates and organic acids including propionate were the same in both treatments indicating that similar amounts of CO 2 were produced. Despite microfiltration of the milk, control cheeses developed a considerable number of eyes, as well as experimental cheeses, although the eye volume was higher in the last ones. So, the microfiltration with a filter bag was not efficient to prevent eye formation, probably because it did not eliminate all the native nuclei, and therefore is not suitable to our objective. Practical ApplicationsIt have been demonstrated that the presence of microparticles is absolutely needed for the eyes formation because they act as eye nuclei. So, the elimination of these microparticles from the cheesemilk could be a strategy to avoid the unwanted eye formation in some cheese varieties, which is a main problem for small and medium cheese factories. In this way, tangential microfiltration of cheesemilk has been proposed as an appropriate technique to removes naturally occurring microparticles.However, it is a costly method and not entirely widespread. In this work, the performance of a more cost affordable and easily adaptable method: microfiltration through filter bag (not tangential), for eliminating microparticles and so to avoid eye formation in cheese varieties in which the eyes are considered a defect was assessed. However, this methodology did not demonstrate a good performance.

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“…2021; Giménez et al . 2021). In addition, the use of L90 as adjunct culture in Cremoso cheese prevented unwanted gas production by a heterofermentative LAB (Giménez et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese

Peralta

Aguirre

Bürgi

et al. 2023

Int J of Dairy Tech

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The influence of high‐pressure homogenisation (HPH) at 100 MPa on Lacticaseibacillus paracasei 90 (L90) was studied in vitro and in situ (fermented milk and cheese). Lysis and injury signs were observed in cells treated with HPH, which were linked to the release of intracellular enzymes and changes in the metabolic activity of L90. HPH treatment led to a higher lactic acid content and lower pH and pyruvic acid levels in fermented milk. The microbiological and peptide profiles of cheeses were modified by using cells or cell‐free extracts of L90. Finally, this study suggests that L90 could release bioactive peptides.

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Preventing undesired eye formation in soft cheese

Cited by 7 publications

References 34 publications

Effect of cultured white soft cheese on the histopathological changes in the kidneys and liver of albino rats

Effect of cultured white soft cheese on the histopathological changes in the kidneys and liver of albino rats

Testing a cost‐affordable microfiltration method to prevent eye formation in cheeses

Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese

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