Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time

Lazárková, Zuzana; Šopík, Tomáš; Talár, Jaroslav; Purevdorj, Khatantuul; Salek, Richardos Nikolaos; Buňková, Leona; Černíková, Michaela; Novotný, Martin; Pachlová, Vendula; Němečková, Irena; Buňka, František

doi:10.1016/j.idairyj.2021.105105

Cited by 5 publications

(6 citation statements)

References 33 publications

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“…On the other hand, coliforms are microorganisms that are undesirable in cheeses, and they usually are severely reduced during cheese ripening. Likewise, white brined cheese ripening may last up to 60 days, mainly depending on initial milk microflora and fermentation conditions [7,41,50]. In the current study, there was a significant reduction in coliform populations in both cheeses, where the starter culture was added approximately at 50% (around 2 log CFU/g) compared to the control samples, in which there was no starter culture, (Table 2).…”

Section: Microbiological Analysis Of White Brined Cheesesmentioning

confidence: 49%

“…White brined cheeses are popular semi-soft or semi-hard cheeses and are consumed in many countries of the Mediterranean [7,41]. Specifically, Feta cheese is the main exploitation cheese of Greece and belong to white brined cheeses while it is produced from pasteurized milk to ensure the safety of consumers [7].…”

Section: Microbiological Analysis Of White Brined Cheesesmentioning

confidence: 99%

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White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

et al. 2021

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The aim of the present study is the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food, “trahanas”, in order to provide protection to the starter culture and a prebiotic effect. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect the acceptability, quality, and shelf life of white brined cheese were investigated, including microbial populations, physicochemical characteristics, and cheese volatiles through 70 days of ripening and storage. White brined cheese production by free or immobilized L. paracasei SP5 resulted in significantly higher acidity (over 0.8 g of lactic acid/100 g of cheese at the 70th day of ripening) and significantly reduced counts (around 50%) of coliforms, yeasts, and fungi compared to cheese produced with no starter culture. The use of the freeze-dried novel starter culture, either free or immobilized, improved the aromatic profile of cheeses as was proven through a GC-MS analysis. In addition, it should be underlined that the application of the novel strain led to white brined cheese with improved overall quality and sensory characteristics. The results indicate the potential industrial use of freeze-dried L. paracasei SP5 as a starter culture for the production of good-quality functional white brined cheeses.

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Section: Microbiological Analysis Of White Brined Cheesesmentioning

confidence: 49%

Section: Microbiological Analysis Of White Brined Cheesesmentioning

confidence: 99%

White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

et al. 2021

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“…Lactobacilli count increased to 9.2 log cfu·g −1 at 90 days in the LAB groups. The results were consistent with previous studies on cheddar cheese and Turkish white cheese (Öner et al ., 2006; Lazárková et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and storage

Demirbaş,

Arıcı,

Dertli

2024

Int J of Food Sci Tech

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SummaryThis study investigated the inhibition of Clostridium species, isolated from cheeses with late‐blowing defects, by lactic acid bacteria (LAB). Four batches of Turkish white cheeses were produced; control cheese, cheese sample containing Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) as protective cultures (LAB), a cheese sample containing the protective culture and inoculated with Clostridium sporogenes spores (CL‐LAB) and finally a cheese sample containing only Cl. sporogenes spores (CL). White cheese's microbiological and physicochemical properties were also determined throughout the 90‐day storage period at 4 °C. Approximately 1 log reduction in Cl. sporogenes (ZMP‐1‐4) spores was observed in the LAB co‐inoculated Turkish white cheese samples.

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“…The cheeses coated by immersion with NT and polysaccharides FC-NT/HPMC-I and FC-NT/KC-I also show considerable slopes of 685.21 and 769.06 [Pa/s], respectively. These results suggest that nanoliposome and tannin coatings can influence the mechanical response of cheeses, possibly related to the interaction of these ingredients in the cheese matrix [ 22 ]. In the case of the cheeses coated by spray with NT and polysaccharides FC-NT-HPMC-A and FC-NT-KC-A, the slopes indicate even faster responses.…”

Section: Discussionmentioning

confidence: 99%

“…Young’s modulus and viscosity are essential parameters obtained through lubricated compression tests to define the texture of fresh cheeses (FCs) coagulated with commercial acids [ 21 ]. Lazárková et al [ 22 ] evaluated the texture of white cheese in brine using stress–strain graphs corrected against Hencky deformation. Giliel et al [ 23 ] used a double compression test to determine the hardness, elasticity, cohesion, and chewiness parameters in cheeses coated with a film-forming solution based on Ziziphus joazeiro fruit pulp.…”

Section: Introductionmentioning

confidence: 99%

Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Using Immersion and Spray Methods

Monasterio,

Núñez,

Verdugo

et al. 2024

Polymers

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In the food industry context, where fresh cheese stands out as a highly perishable product with a short shelf life, this study aimed to extend its preservation through multi-layer edible coatings. The overall objective was to analyze the biaxial behavior and texture of fresh cheese coated with nanoliposomes encapsulating grape seed tannins (NTs) and polysaccharides (hydroxypropyl methylcellulose; HPMC and kappa carrageenan; KC) using immersion and spray methods, establishing comparisons with uncoated cheeses and commercial samples, including an accelerated shelf-life study. NT, HPMC, and KC were employed as primary components in the multi-layer edible coatings, which were applied through immersion and spray. The results revealed significant improvements, such as a 20% reduction in weight loss and increased stability against oxidation, evidenced by a 30% lower peroxide index than the uncoated samples. These findings underscore the effectiveness of edible coatings in enhancing the quality and extending the shelf life of fresh cheese, highlighting the innovative application of nanoliposomes and polysaccharide blends and the relevance of applying this strategy in the food industry. In conclusion, this study provides a promising perspective for developing dairy products with improved properties, opening opportunities to meet market demands and enhance consumer acceptance.

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Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time

Cited by 5 publications

References 33 publications

White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and storage

Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Using Immersion and Spray Methods

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