Proteolysis in rennet-coagulated Spanish hard cheeses made from milk preserved by refrigeration and addition of carbon dioxide

Ruas‐Madiedo, Patricia; Bada-Gancedo, Juan Carlos; Delgado, Teresa; Gueimonde, Miguel; Reyes‐Gavilán, Clara G. de los

doi:10.1017/s0022029902005952

Cited by 4 publications

(3 citation statements)

References 5 publications

(5 reference statements)

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“…They observed that when compared with cheese made from pasteurised milk, CO 2 ‐treated milk exhibited slower initial growth of lactobacilli with lower levels of acid production. In follow up of this study, Ruas‐Madiedo et al. (2003) evaluated the effects of these treatments on proteolysis occurring in cheese and concluded that cheeses manufactured from CO 2 ‐treated milk showed lower levels of hydrophilic peptides while no variation in hydrophobic peptides amounts at the end of the ripening process.…”

Section: Preservation Of Dairy Products By Co2 Additionmentioning

confidence: 99%

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

Singh

Wani

Karim

et al. 2011

Int J of Dairy Tech

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The upswing in consumer demand for fresh and high quality preservative-free foods has led to the development of modified atmosphere packaging (MAP). Increasingly, MAP is being used with high carbon dioxide (CO2) concentration as well as CO2/N2 gas mixes. Modified atmosphere packaging or 'gas flushing' as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of a number of dairy products. Carbon dioxide is an active constituent of MAP, naturally present in freshly drawn raw milk. Addition of CO2 to raw milk or flushing the package headspace has proved to be a simple and cost-effective method, depending upon the initial microbiological quality of the food product. Carbon dioxide addition through MAP or direct injection as an economically affordable shelf life extension strategy is used commercially worldwide for some dairy products. The development of food packaging machines with integrated gas flushing capabilities and the supply of 'food grade' gases allow dairy foods manufacturers to enhance the quality of their products. This review presents a broad spectrum of current research and the current trends with respect to CO2 as a natural microbial hurdle with special focus on its precise mechanism and its role in quality improvement of dairy products

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Section: Preservation Of Dairy Products By Co2 Additionmentioning

confidence: 99%

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

Singh

Wani

Karim

et al. 2011

Int J of Dairy Tech

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“…Compared to cheeses made from unpasteurized milk, both CO 2 ‐treated cheeses exhibited no change in volatile compound production, a reduction in clotting time, a higher cheese yield, and an increase in cheese hardness. In a later study (Ruas‐Madiedo and others 2003) the group extended this work by examining the effects of the treatments on proteolysis. Cheeses made from CO 2 ‐treated milk exhibited lower amounts of hydrophilic peptides and no change in hydrophobic peptides at the end of ripening.…”

mentioning

confidence: 99%

Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review

Hotchkiss

Werner

Lee

2006

Comp Rev Food Sci Food Safe

108

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Changes in distribution patterns and demand for increased food quality have resulted in a desire to improve the shelf life of nonsterile dairy products. Refrigerated shelf life extension typically requires, at a minimum, reductions in the growth rate of spoilage microorganisms and subsequent product deterioration. Reducing initial bacterial loads, increasing pasteurization regimes, and reducing postprocessing contamination have all been employed with measured success. The use of antimicrobial additives has been discouraged primarily due to labeling requirements and perceived toxicity risks. Carbon dioxide (CO 2 ) is a naturally occurring milk component and inhibitory toward select dairy spoilage microorganisms; however, the precise mechanism is not fully understood. CO 2 addition through modified atmosphere packaging or direct injection as a cost-effective shelf life extension strategy is used commercially worldwide for some dairy products and is being considered for others as well. New CO 2 technologies are being developed for improvements in the shelf life, quality, and yield of a diversity of dairy products, including raw and pasteurized milk, cheeses, cottage cheese, yogurt, and fermented dairy beverages. Here we present a comprehensive review of past and present research related to quality improvement of such dairy products using CO 2 .

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“…Of the several reported experiments using CO 2 as an acidulent prior to cheese manufacture, most have focused on the antimicrobial and coagulation firming effects of CO 2 (Calvo et al, 1993;McCarney et al, 1995;Ruas-Madiedo et al, 2003). Others have reported the effects of CO 2 on Cheddar cheese yield (McCarney et al, 1995;St-Gelais et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Impact of Milk Preacidification with CO2 on the Aging and Proteolysis of Cheddar Cheese

Nelson

Lynch

Barbano

2004

Journal of Dairy Science

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To determine the influence of milk preacidification with CO(2) on Cheddar cheese aging and proteolysis, cheese was manufactured from milk with and without added CO(2). The experiment was replicated 3 times. Carbon dioxide (approximately 1600 ppm) was added to the cold milk, resulting in a milk pH of 5.9 at 31 degrees C in the cheese vat. The starter and coagulant usage rates were equal for the control and CO(2) treatment cheeses. The calcium content of the CO(2) treatment cheese was lower, but no difference in moisture content was detected. The higher CO(2) content of the treatment cheeses (337 vs. 124 ppm) was maintained throughout 6 mo of aging. In spite of having almost one and a half times the salt-in-moisture, proteolysis as measured by pH 4.6 and 12% trichloroacetic acid soluble nitrogen expressed as percentages of total nitrogen, was higher in the CO(2) treatment cheeses throughout aging. The ratio of alpha(s)-casein (CN) to para-kappa-CN decreased faster in the CO(2) treatment cheeses than in the control cheeses, especially before refrigerated storage. No difference was detected in the ratio of beta-CN to para-kappa-CN between the control and CO(2) treatment cheeses. Intact alpha(s)- and beta-CN were found in the expressible serum (ES) from the CO(2) treatment cheese as well as alpha(s1)-I-CN, but they were not detected in the ES from the control cheese. No CN was detected in the ES from the curd before the salting of either the control or CO(2) treatment cheese. Higher proteolysis in the cheese made from milk preacidified with CO(2) may have been due to increased substrate availability in the water phase or increased chymosin activity or retention in the cheese.

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Proteolysis in rennet-coagulated Spanish hard cheeses made from milk preserved by refrigeration and addition of carbon dioxide

Cited by 4 publications

References 5 publications

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review

Impact of Milk Preacidification with CO2 on the Aging and Proteolysis of Cheddar Cheese

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