Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review

Coker, C.; Crawford, Robert; Johnston, Keith A.; Singh, Harjinder; Creamer, Lawrence K.

doi:10.1016/j.idairyj.2004.10.011

Cited by 59 publications

(40 citation statements)

References 84 publications

(80 reference statements)

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“…Significantly positive correlation between Fe-Zn in milk was also reported by Belewu and Aiyegbusi (2002) and Garcia et al (2006). An observational data set of variables selected for the analysis can be grouped together based on similarities by Cluster analysis technique (Coker et al 2005). In order to find out the natural groupings within the data set, hierarchical cluster analysis of samples using complete linkage method with Pearson correlation interval was performed.…”

Section: Resultsmentioning

confidence: 97%

Quantification of minerals and trace elements in raw caprine milk using flame atomic absorption spectrophotometry and flame photometry

et al. 2014

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This study reports minerals and trace elements quantification in raw caprine milk of Beetal breed, reared in Northern India and their feed, fodder & water using flame atomic absorption spectrophotometry and flame photometry. The mineral and trace elements' concentration in the milk was in the order: K > Ca > Na > Fe > Zn > Cu. The results showed that minerals concentration in caprine milk was lesser than reference values. But trace elements concentration (Fe and Zn) was higher than reference values. Multivariate statistical techniques, viz., Pearsons' correlation, Cluster analysis (CA) and Principal component analysis (PCA) were applied to analyze the interdependences within studied variables in caprine milk. Significantly positive correlations were observed between FeZn, Zn -K, Ca -Na and Ca -pH. The results of correlation matrix were further supported by Cluster analysis and Principal component analysis as primary cluster pairs were found for Ca -pH, Ca -Na and Fe -Zn in the raw milk. No correlation was found between mineral & trace elements content of the milk and feed.

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Section: Resultsmentioning

confidence: 97%

Quantification of minerals and trace elements in raw caprine milk using flame atomic absorption spectrophotometry and flame photometry

et al. 2014

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“…traditional methods and ultrafi ltration (UF), and stored at low temperature with or without brine. UF technology has many advantages in cheese making such as increasing cheese yield and nutritive values, decreasing the production cost and solving the environmental problems related to whey disposal [Coker et al, 2005;Mehaia, 2006]. On the other hand, UF-soft cheese was characterised by slow fl avour, which was attributed to the concentration of proteinase and peptidase inhibitors by UF [El- Soda, 1997].…”

Section: Introductionmentioning

confidence: 99%

Production and Evaluation of Soft Cheese Fortified with Ginger Extract as a Functional Dairy Food.

El‐Aziz¹,

Mohamed²,

Seleet³

2012

Pol. J. Food Nutr. Sci.

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Key words: functional soft cheese, ginger extract, pickled and un-pickled soft cheese Soft cheese fortifi ed with ginger extract as a functional dairy food was evaluated. Buffalo's milk retentate was divided into three equal portions. One batch had no ginger extract as a control. The latter batches were fortifi ed with extract at the rate of 1.5 or 3.0 g/kg. All batches were salted with 4% NaCl/water phase. The resultant cheese samples were divided into 2 parts; one was separately picked in salted permeate (4%), while the other was stored without pickling at 5±2°C for 6 weeks. The results revealed that cheese pickling increased the cheese proteolysis and lipolysis, and decreased pH and TVFAs. Fortifi cation with ginger extract enhanced cheese proteolysis and TFVAs, while reduced pH value and oxidative rancidity of cheese. Physically, un-pickled soft cheese was more springy, harder, darker and more yellowish compared with pickled cheese samples. Ginger extract caused an increase in cohesiveness, whiteness and yellowish colour degree, and decrease in hardness of both pickled and un-pickled soft cheese. Ginger extract--fortifi ed cheese enhances the growth of L. lactis ssp. lactis and L. lactis ssp. cremoris compared with control cheese. However, ginger extract exhibited the highest growth for Lactococcus strains in pickled cheese. Yeast and mould were detected only in cheese control sample after 2 weeks. Ginger extract--fortifi ed cheese gained the highest scores for fl avour, texture and overall acceptability in both pickled and un-pickled cheese, which became more acceptable to panelists than control cheese over storage.

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“…Proteolysis is a relevant biochemical transformation during the ripening of most cheese varieties. During ripening; αs 1 , αs 2 , β-and para ҡ-casein is hydrolyzed to free amino acids by proteinases originate from a wide range of sources. The activity of these enzymes can be affected by alterations in cheese manufacture and storage conditions [1,2].…”

Section: Introductionmentioning

confidence: 99%

“…During ripening; αs 1 , αs 2 , β-and para ҡ-casein is hydrolyzed to free amino acids by proteinases originate from a wide range of sources. The activity of these enzymes can be affected by alterations in cheese manufacture and storage conditions [1,2]. The caseins are insoluble in many solvents, but peptides produced from them may be soluble and thus the proportion of soluble nitrogen will increase with proteolysis.…”

Section: Introductionmentioning

confidence: 99%

Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100

Khider¹,

Elbanna²

2017

IJNFS

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Camembert cheese is a surface white mould ripened cheese; when full ripe the casein becomes liquefy as the intensive degradation occurs by proteinases from surface flora and results over-ripening and off flavor. To control this, partial purified bacteriocin like substances (PPBLS) from newly lactic acid bacterial isolate (LAB100) exhibited antifungal activity against Penicillium candidum (in vitro) were used. Inhibition (%) of P. candidum by PPBLS at concentrations of 2, 4, 8, 16 and 32 mg/ml was 34, 50, 79, 80 and 85%, respectively. Based on their superior antifungal potential activity; isolate LAB100 was phenotypically and genotypically characterized as newly Lactobacillus sp. For delaying the Camembert cheese over-ripening (in vivo), bacteriocin producing isolate LAB100 and its PPBLS were incorporated and applied in different camembert cheese treatments. Three treatments beside control were conducted; after brining all cheese treatments stored at 12±2°C to ripen for 12 days and then at 5±2°C for more 30 days to complete ripening. Organoleptic properties, pH values and nitrogen distribution were determined during ripening period. In addition, the proteolysis of treated Camembert cheese was monitored by gel electrophoresis. The cheese treatment (T2) made with bacteriocin producer isolate LAB 100 added as co-culture to main starter recorded the highest total score, followed by T3 and the lowest one was recorded for control (T1). The highest WSN/TN% was in T1; 5. 4, 22.87, 34.41 and 57.65% at 3, 10, 20, and 40 days after brining, respectively, while the lowest WSN/TN% was recorded for treatment that made with both bacteriocin producer strain LAB100 and sprayed by PPBLS solution after 3 days of brining (T3), where it was 5.05, 9.85, 13.82, and 31.74% at the same previous ages, respectively. These results were confirmed by gel electrophoresis, indicating that bacteriocin producer LAB100 and or its bacteriocin controlled the protein degradation. These results suggest that both bacteriocin producer strain and its PPBLS minimize the growth of P. candidum as a consequence the rate of proteolysis was controlled and hence extending the shelf life of Camembert cheese is occurred.

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Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review

Cited by 59 publications

References 84 publications

Quantification of minerals and trace elements in raw caprine milk using flame atomic absorption spectrophotometry and flame photometry

Quantification of minerals and trace elements in raw caprine milk using flame atomic absorption spectrophotometry and flame photometry

Production and Evaluation of Soft Cheese Fortified with Ginger Extract as a Functional Dairy Food.

Extending the Shelf Life of Camembert Cheese via Controlling Over-Ripening by Bacteriocin of Newly Lactic Acid Bacterial Isolate LAB100

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