Short communication: A new minicurd model system for hard cooked cheeses

Vélez, María Ayelén; Perotti, María Cristina; Rebechi, Silvina Roxana; Hynes, Erica Rut

doi:10.3168/jds.2014-8906

Cited by 5 publications

(5 citation statements)

References 19 publications

(26 reference statements)

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“…Protein and moisture content of minicurds were similar to those obtained by Vélez et al (2015a) for validation of this minicurd model. Moisture was comparable to the value found in young Reggianito cheese (Sihufe et al, 2007).…”

Section: Discussionsupporting

confidence: 75%

“…Minicurds were made according to the model validated by Vélez et al (2015a). Briefly, raw materials were obtained from a conventional Reggianito Argentino cheese-making in pilot plant.…”

Section: Minicurd Makingmentioning

confidence: 99%

“…In a previous study, we validated a new cheese model for Reggianito and other hard cooked cheeses that employs frozen curd and whey and is simpler and less time consuming than standard cheese making (Vélez et al, 2015a); we applied it in the present investigation.…”

Section: Introductionmentioning

confidence: 99%

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Plasmin and coagulant activities in a minicurd model system: Study of technological parameters

Vélez

Perotti

Candioti

et al. 2016

Journal of Dairy Science

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The effect of scalding temperature of the curd, the inclusion of a washing step, and the pH at whey drainage on plasmin and coagulant activities were assessed in a minicurd model of young hard cooked cheese. The variables were tested as follows: draining pH was assayed at 3 levels (4.6, 5.6, and 6.4), curd scalding temperature was tested at 50 and 56°C, and washing of the curd was examined at 2 levels (no washing step, and the replacement of the whey by water). Increase in pH at whey drainage and washing of the curd had a positive effect on plasmin activity, which was also evidenced by compatible changes in soluble peptide profiles. No effect of increased cooking temperature was found on plasmin activity. Plasminogen activation was not verified in any treatment. As for coagulant, lower pH values at whey drainage and a decrease in curd cooking temperature increased its activity; washing of the curd showed no influence on coagulant residual activity. These results were consistent with proteolysis described by peptide profiles, electrophoresis, and soluble nitrogen fractions.

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Section: Discussionsupporting

confidence: 75%

“…Minicurds were made according to the model validated by Vélez et al (2015a). Briefly, raw materials were obtained from a conventional Reggianito Argentino cheese-making in pilot plant.…”

Section: Minicurd Makingmentioning

confidence: 99%

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Plasmin and coagulant activities in a minicurd model system: Study of technological parameters

Vélez

Perotti

Candioti

et al. 2016

Journal of Dairy Science

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“…The development of a supersaturated solution coupled with low water activity also hinders the growth of microorganisms (Alinovi et al, 2020). Freezing can mitigate inter-island milk supply by allowing the transport of frozen raw milk before further processing (Picon et al, 2013;Vélez et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effects of Refrigeration, Freezing and Blast Freezing on Quality of Raw Cow’s Milk

Moreno,

Emata

2022

MJST

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In the Philippines, milk production is often inconsistent due to seasonality leading to either shortage or surplus of milk. Before processing, dairy farmers and cooperatives subject their collected raw milk to low temperatures to delay the deterioration of milk quality. This process is performed to prevent profit loss, reduce food waste and generate a sustainable supply chain. The study determined the effects of refrigeration, freezing and blast freezing on preserving the quality of raw cow’s milk before processing. Chemical, foaming, microbial and sensory characteristics were determined to compare the effect of each treatment. Milk samples were refrigerated at 4 °C for 12 h (RM), frozen at -18 °C for 16 h (FM), and blast frozen at -40 °C for 10 h (BFM). Before conducting the analyses, FM and BFM were thawed at 4 °C for 22 and 16 h, respectively. Fat (4.07%) and protein (2.97%) significantly decreased in FM while moisture, total solids, titratable acidity and pH did not significantly differ among treatments. The foam value and foam volume were significantly higher in RM (88.00% and 86.33 mL) and BFM (91.58% and 89.75 mL), respectively. BFM had the lowest counts of aerobic microorganisms (5.16 log10 CFU/mL), coliforms (1.38 log10 CFU/mL), and Escherichia coli (< 1.00 log10 CFU/mL). Milk samples were pasteurized at 63 °C for 30 min before the conduct of the sensory analysis. Sensory characteristics did not significantly differ among treatments. From the results, blast freezing can be generally considered the most viable solution for storing raw cow’s milk before processing.

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“…To a certain extent, model systems mimic some aspects of the cheese ripening environment and enable rapid assessment of the development of the cheese microbiota and the resultant biochemical processes. Several types of cheese models have been developed based on miniature cheese production (Di Cagno et al, 2006;Milesi et al, 2008;Cavanagh et al, 2014), cheese slurry (Smit et al, 1995), or processed curd (Pogačić et al, 2015;Velez et al, 2015). In addition, synthetic systems that consist of solutions of a similar content to cheese could be used as model systems, such as those based on AA-rich media (Engels and Visser, 1996;Kieronczyk et al, 2001;van de Bunt et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems

Stefanovic

Thierry

Maillard

et al. 2017

Journal of Dairy Science

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Cheese flavor development is directly connected to the metabolic activity of microorganisms used during its manufacture, and the selection of metabolically diverse strains represents a potential tool for the production of cheese with novel and distinct flavor characteristics. Strains of Lactobacillus have been proven to promote the development of important cheese flavor compounds. As cheese production and ripening are long-lasting and expensive, model systems have been developed with the purpose of rapidly screening lactic acid bacteria for their flavor potential. The biodiversity of 10 strains of the Lactobacillus casei group was evaluated in 2 model systems and their volatile profiles were determined by gas chromatography-mass spectrometry. In model system 1, which represented a mixture of free AA, inoculated cells did not grow. In total, 66 compounds considered as flavor contributors were successfully identified, most of which were aldehydes, acids, and alcohols produced via AA metabolism by selected strains. Three strains (DPC2071, DPC3990, and DPC4206) had the most diverse metabolic capacities in model system 1. In model system 2, which was based on processed cheese curd, inoculated cells increased in numbers over incubation time. A total of 47 compounds were identified, and they originated not only from proteolysis, but also from glycolytic and lipolytic processes. Tested strains produced ketones, acids, and esters. Although strains produced different abundances of volatiles, diversity was less evident in model system 2, and only one strain (DPC4206) was distinguished from the others. Strains identified as the most dissimilar in both of the model systems could be more useful for cheese flavor diversification.

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Short communication: A new minicurd model system for hard cooked cheeses

Cited by 5 publications

References 19 publications

Plasmin and coagulant activities in a minicurd model system: Study of technological parameters

Plasmin and coagulant activities in a minicurd model system: Study of technological parameters

Effects of Refrigeration, Freezing and Blast Freezing on Quality of Raw Cow’s Milk

Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems

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