Raw milk flora affects composition and quality of Bergkäse. 3. Physical and sensory properties, and conclusions.

Ginzinger, W.; Jaros, Doris; Lavanchy, P.; Rohm, Harald

doi:10.1051/lait:1999434

Cited by 29 publications

(21 citation statements)

References 20 publications

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“…Firmness was the parameter that was most heavily influenced by the season of production resulting in differences in fracture properties. This is consistent with the results obtained by Ginzinger et al [39] for Austrian Bergkäse and may possibly have negative consequences in relation to split defect [69]. The change in firmness of the Emmental with season was attributed to the difference in milk fat composition with increases in liquid proportions in the fat phase of cheese increasing from winter to summer [96].…”

Section: Seasonality Of Milk Supplysupporting

confidence: 90%

“…Baer and Ryba [4] showed that the influence of raw milk microflora stimulated PAB growth through their proteolytic action, and Beuvier et al [7] reported that cheeses made with raw milk show greater proteolysis and stronger propionic acid fermentation, although other studies have shown no difference in cheese texture between cheeses made from pasteurised and raw milk [9,39]. Further research is required to determine if greater levels of proteolysis and enhanced propionic acid fermentation may promote the occurrence of split defect or secondary fermentation in cheeses made from raw milk in comparison to those made from pasteurised milks.…”

Section: Milkmentioning

confidence: 99%

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Split defect and secondary fermentation in Swiss-type cheeses – A review

Daly

McSweeney

Sheehan

2009

Dairy Sci. Technol.

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-Split and secondary fermentation defects in Swiss-type cheese varieties are manifested as undesirable slits or cracks that may lead to downgrading of the cheese. Split defect is associated with an excessive production of gas or an unsuitable cheese body that cannot accommodate gas produced, or a combination of both factors. Secondary fermentation is the apparent production of gas after the desired propionic fermentation of the warm room has taken place. No consensus exists as to the definitive causes of the defects, but possible causes are reviewed under factors that are associated with rheological behaviour (including cheese manufacture, acidification, intact protein content and proteolysis, seasonality of milk supply and ripening or storage temperature and duration) or with overproduction of gas (including milk microflora, propionic acid bacteria (PAB) -in particular strains with high aspartase activity and ability to grow at low temperatures, lactic acid bacteria, interactions between starter bacteria, facultatively heterofermentative lactobacilli (FHL) and other sources of gas including butyric acid fermentation). The influence of other parameters such as copper concentration, air incorporation, salt content, rind formation and cheese wrapping materials is also considered. Methods to reduce the prevalence of the split defect and secondary fermentation include addition of water to improve elastic properties by the removal of unfermented carbohydrate and the use of FHL to control PAB activity to prevent the production of excessive gas.Swiss-type cheese / split defect / secondary fermentation / eye formation Article published by EDP Sciences Résumé -Défaut de lainure et fermentation secondaire des fromages à pâte pressée cuiteune revue. Les défauts de lainure et de fermentation secondaire des variétés de fromage à pâte pressée cuite se manifestent sous forme de fentes ou fissures qui peuvent entraîner le déclassement du fromage. Le défaut de lainure est associé à une production excessive de gaz ou à une pâte fromagère inadaptée pour contenir le gaz produit, ou à une combinaison des deux facteurs. La fermentation secondaire est la production apparente de gaz après que la fermentation propionique désirée dans la cave chaude ait eu lieu. Il n'existe pas de consensus sur les causes définitives de ces défauts, mais des causes possibles sont présentées au regard de facteurs associés au comportement rhéologique (incluant la fabrication fromagère, l'acidification, la teneur en protéines intactes et la protéolyse, la saisonnalité de l'approvisionnement de lait, et la température et la durée de l'affinage et du stockage) ou associés à la surproduction de gaz (incluant la microflore du lait, les bactéries propioniques, en particulier les souches ayant une activité aspartase élevée et l'aptitude à croître à basses températures, les bactéries lactiques, les interactions entre les bactéries du levain, les lactobacilles hétérofermentaires facultatifs et d'autres sources de gaz incluant la fermentation butyrique). L'...

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Section: Seasonality Of Milk Supplysupporting

confidence: 90%

Section: Milkmentioning

confidence: 99%

Split defect and secondary fermentation in Swiss-type cheeses – A review

Daly

McSweeney

Sheehan

2009

Dairy Sci. Technol.

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“…Moreover, previous study on cheese color as a function of ripening time by Rohm and Jaros (1996) reported a decrease for L* value and an increase for a* and b* values during the ripening of Emmental cheese. Ginzinger et al (1999) and Buffa et al (2004) reported that the yellowness index of cheese color highly correlated with the b* value, increasing as cheese ripened and almost corresponded to the sensory difference threshold. Table 3 shows the hue angle and chroma values for the VF and MF cheese samples.…”

Section: Sensory Evaluationmentioning

confidence: 97%

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

et al. 2011

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The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affecte d by the vegetable fat blend.<br><br>La posibilidad de usar una mezcla de grasas vegetales comerciales en queso Kashar fue investigada. Los quesos Kashar fueron elaborados con una mezcla de grasas vegetales (VF) en lugar de grasa de leche (MF). Quesos Kashar con leche entera fueron también elaborados para comparar las características sensoriales, de color, de fusión, microestructurales y de textura durante el periodo de maduración de 90 días. El uso de grasas vegetales decreció la dureza y las propiedades de fusión, de cohesión, de gomosidad y de masticación e incremento la adhesividad mientras que la elasticidad no fue afectada. Las diferencias se hicieron menos notables hacia el final de la maduración. La micrografía electrónica de barrido de quesos VF mostro una red compacta con pequeños y uniformes glóbulos de grasa embebidos en la matriz de proteínas. Los quesos MF exhibieron una matriz de proteínas abierta conteniendo glóbulos de grasa de leche de varios tamaños y formas. El análisis del color demostró significativas diferencias entre los quesos. Finalmente, todas las características sensoriales del queso fueron afectadas por la mezcla de grasas vegetales

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“…At 24 weeks, control sampi es were taken from the second cheese wheel, which was unaffected by any sampling procedure. This procedure was applied because a large amount of chee se was needed for sensory analysis [21], and to obtain evidence whether repeated sampling and the treatment with hot paraffin did affect the composition of the cheeses. Additional samples were taken from the young cheeses after pressing and before brining in order to evaluate the effects of milk pasteurisation (72 "C x 40 s) on basic cornpositional properties.…”

Section: Cheese Production and Samplingmentioning

confidence: 99%

Raw milk flora affects composition and quality of Bergkäse. 2. Chemical composition

Ginzinger

Jaros

Mayer

et al. 1999

Lait

Self Cite

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-The effects of the indigenous raw milk flora on the chemical composition of Austrian Bergkâse was evaluated by means of repeated cheesemaking experiments from raw or pasteurised milk. GeneraIly, changes caused by the pasteurisation of raw milk did not significantly affect the gross com-( position of the resulting cheeses but, as monitored by sampIing during maturation, systematically showed effects on proteolysis, Whereas degradation of ast-casein proved to be delayed in cheeses made from pasteurised milk due to effects caused by heat treatment and partial eIimination of the raw milk flora, an enhanced cIeavage of l3-casein was found in cheeses from pasteurised milk. These differences were also evident in the water-soluble fraction and, partly, in fractions containing smaller breakdown products and were presumably caused by heat-induced changes in the plasmin/plasminogen complex. Additionally, effects of heat treatment and of indigenous raw milk flora on alkaline phosphatase and Iipolysis were observed. © InralElsevier, Paris.Bergkâse / raw milk flora / pasteurisation / composition / proteolysis Résumé -La flore du lait cru influe sur la composition et la qualité du fromage Bergkâse, 2. Composition chimique. Les effets de la flore indigène du lait cru sur la composition chimique du fromage autrichien Bergkâse ont été évalués au moyen d'essais répétés de fabrication à partir de lait cru ou de lait pasteurisé. En général, la pasteurisation de lait cru n'affectait pas significativement la composition brute des fromages obtenus mais, comme contrôlé sur les échantillons prélevés au cours de l'affinage, montrait des effets systématiques sur la protéolyse. Dans les fromages au lait pasteurisé, alors que la dégradation de la caséine a st était retardée à cause du traitement thermique et de l'élimination partielle de la flore du lait cru, une hydrolyse accrue de la caséine 13 était observée.Ces différences étaient également évidentes dans la fraction soluble dans l'eau, et partiellement dans les fractions contenant des produits de dégradation plus petits et étaient manifestement causées par * Correspondence and reprints. rohm@maiI.boku.ac.at 398 W. Ginzinger et al. MATERIALS AND METRODSdes changements dans le complexe plasmine/plasminogène dus au chauffage. De plus des effets du traitement thermique et de la flore indigène du lait cru sur la phosphatase alcaline et sur la lipolyse étaient observés. © Inra/Elsevier, Paris.fromage Bergkâse / flore du lait cru / pasteurisation / composition / protéolyse

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Raw milk flora affects composition and quality of Bergkäse. 3. Physical and sensory properties, and conclusions.

Cited by 29 publications

References 20 publications

Split defect and secondary fermentation in Swiss-type cheeses – A review

Split defect and secondary fermentation in Swiss-type cheeses – A review

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

Raw milk flora affects composition and quality of Bergkäse. 2. Chemical composition

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