Somatic cell recovery by microfiltration technologies: A novel strategy to study the actual impact of somatic cells on cheese matrix

Li, Na; Richoux, Romain; Leconte, Nadine; Bevilacqua, Claudia; Maillard, Marie-Bernadette; Parayre, Sandrine; Aubert-Frogerais, Lydie; Warlouzel, Jessica; Moya-Leclair, Elisabeth; Denis, Catherine; Martin, Patrice; Gagnaire, Valérie

doi:10.1016/j.idairyj.2016.09.003

Cited by 7 publications

(6 citation statements)

References 40 publications

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“…The initial quality of raw milk used in cheese making severely affects the ripening process and final cheese quality (Litopoulou‐Tzanetaki & Tzanetakis, ). When a milk producing animal suffers from mastitis, the produced milk will have elevated levels of somatic cells and microbial enzymes that can survive pasteurization (Li et al., ; Li, Richoux, Boutinaud, Martin, & Gagnaire, ). High somatic cell counts in initial raw milk can result in low quality dairy products since they occur as an important source of different enzymatic enzymes that could influence the dairy manufacture processes and consequently products quality (Li et al., ; Murphy, Martin, Barbano, & Wiedmann, ; Paixão, Abreu, Richert, & Ruegg, ).…”

Section: Resultsmentioning

confidence: 99%

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Τέρπου

Bosnea

Kanellaki

et al. 2018

Journal of Food Science

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The launch on market of novel foods developed by the incorporation of functional ingredients provides potential benefits to consumers' diet and new business opportunities for producers. Probiotic food products are one significant category of functional foods. Thus, this study focused on the development of a novel ready-to-use freeze-dried potential probiotic biocatalyst for functional white brined cheese production. The potential industrial application of such biocatalysts is highlighted by their incorporation as adjunct cultures that resulted in good-quality functional cheeses.

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Section: Resultsmentioning

confidence: 99%

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Τέρπου

Bosnea

Kanellaki

et al. 2018

Journal of Food Science

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“…It is generally accepted that the SCC of cheese milk negatively influences the cheese making and final cheese quality (Panthi et al, 2017). However, in contrast, a recent study (Li et al, 2017) suggested that the somatic cells have minimal effect per se on the cheesemaking and final cheese quality. This suggests that more research is needed to better understand the role of somatic cells in cheese quality.…”

Section: Raw Milk Centrifugate and Cheese Milk Compositionmentioning

confidence: 99%

“…Somatic cell counts of the raw milk between trials ranged between 1.2 × 10 5 and 2.4 × 10 5 cells/mL. The SCC of milk depends on factors such as breed and parity, stage of lactation, udder health, and also individual and environmental factors, as well as management practices (Li et al, 2017;Panthi et al, 2017). In general, the SCC of milk from healthy cows is less than 2 × 10 5 (Li et al, 2014).…”

Section: Raw Milk Centrifugate and Cheese Milk Compositionmentioning

confidence: 99%

Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese

Lamichhane

Kelly

Sheehan

2018

Journal of Dairy Science

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This study investigated the effect of centrifugation (9,000 × g, 50°C, flow rate = 1,000 L/h), as well as the incorporation of high-heat-treated (HHT) centrifugate into cheese milk on the composition, texture, and ripening characteristics of Maasdam cheese. Neither centrifugation nor incorporation of HHT centrifugate into cheese milk had a pronounced effect on the compositional parameters of any experimental cheeses, except for moisture and moisture in nonfat substance (MNFS) levels. Incorporation of HHT centrifugate at a rate of 6 to 10% of the total milk weight into centrifuged milk increased the level of denatured whey protein in the cheese milk and also increased the level of MNFS in the resultant cheese compared with cheeses made from centrifuged milk and control cheeses; moreover, cheese made from centrifuged milk had ∼3% higher moisture content on average than control cheeses. Centrifugation of cheese milk reduced the somatic cell count by ∼95% relative to the somatic cell count in raw milk. Neither centrifugation nor incorporation of HHT centrifugate into cheese milk had a significant effect on age-related changes in pH, lactate content, and levels of primary and secondary proteolysis. However, the value for hardness was significantly lower for cheeses made from milk containing HHT centrifugate than for other experimental cheese types. Overall, centrifugation appeared to have little effect on composition, texture, and ripening characteristics of Maasdam cheese. However, care should be taken when incorporating HHT centrifugate into cheese milk, because such practices can influence the level of moisture, MNFS, and texture (particularly hardness) of resultant cheeses. Such differences may have the potential to influence subsequent eye development characteristic, although no definitive trends were observed in the present study and further research on this is recommended.

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“…The biochemical composition of the cheese, determined as described previously [29,30], was: dry matter 58 g/100g, lipids 28 g/100g, proteins 29 g/100g, carbohydrates 0 g/100g, and calcium 840 mg/100g. As a germ-free control, a sterile control cheese matrix was prepared in the same way as the single-strain cheese, but without starter bacteria addition.…”

Section: Cheeses Manufacturing For Animal Studiesmentioning

confidence: 99%

“…lactis CNRZ327, Streptococcus thermophilus LMD-9 and P. freudenreichii CIRM-BIA 129, all 3 provided by CIRM-BIA, were used as starters. Lactobacilli were enumerated by CFU counting on MRS-agar at 42 • C under anaerobiosis [30], streptococci on M17-agar at 42 • C [30] and propionibacteria on lithium-glycerol-agar at 30 • C under anaerobiosis [31] as described previously.…”

Section: Cheeses Manufacturing For Animal Studiesmentioning

confidence: 99%

Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice

et al. 2020

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Backgrounds and Aims. Inflammatory Bowel Diseases (IBD), including Ulcerative Colitis (UC), coincide with alterations in the gut microbiota. Consumption of immunomodulatory strains of probiotic bacteria may induce or prolong remission in UC patients. Fermented foods, including cheeses, constitute major vectors for bacteria consumption. New evidences revealed anti-inflammatory effects in selected strains of Propionibacterium freudenreichii. We thus hypothesized that consumption of a functional cheese, fermented by such a strain, may exert a positive effect on IBD. Methods. We investigated the impact of cheese fermented by P. freudenreichii on gut inflammation. We developed an experimental single-strain cheese solely fermented by a selected immunomodulatory strain of P. freudenreichii, CIRM-BIA 129. We moreover produced, in industrial conditions, an Emmental cheese using the same strain, in combination with Lactobacillus delbrueckii CNRZ327 and Streptococcus thermophilus LMD-9, as starters. Consumption of both cheeses was investigated with respect to prevention of Dextran Sodium Sulphate (DSS)-induced colitis in mice. Results. Consumption of the single-strain experimental cheese, or of the industrial Emmental, both fermented by P. freudenreichii CIRM-BIA 129, reduced severity of subsequent DSS-induced colitis, weight loss, disease activity index and histological score. Both treatments, in a preventive way, reduced small bowel Immunoglobulin A (IgA) secretion, restored occludin gene expression and prevented induction of Tumor Necrosis Factor α (TNFα), Interferon γ (IFNγ) and Interleukin-17 (IL-17). Conclusions. A combination of immunomodulatory strains of starter bacteria can be used to manufacture an anti-inflammatory cheese, as revealed in an animal model of colitis. This opens new perspectives for personalised nutrition in the context of IBD.

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Somatic cell recovery by microfiltration technologies: A novel strategy to study the actual impact of somatic cells on cheese matrix

Cited by 7 publications

References 40 publications

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese

Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice

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