Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation (original) (raw)
Related papers
Avanços em Ciência e Tecnologia de Alimentos - Volume 3
The flavour of mature cheese is the result of a complex series of biochemical reaction, involving, especially hydrolytic enzymes, and occurring in the curd, during ripening. More than 500 varieties of cheese are produced all over the World, and each of them possesses its typical sensory characteristics. Flavour depends on milk variety as well as on starter bacteria used in cheese-making and ripening. The latter is the essential step for the development of typical flavours, during cheese ripening procedures, and it requires the hydrolytic activities of proteases and lipases. Usually, these activities come from Lactic Acid Bacteria (LAB), rennet or fungi. In industrial cheese production, the milk pasteurization process leads to the removal of the endogenous bacteria. A way to increase cheese flavour and/or to reduce the time of ripening is to use exogenous enzymes, during cheese making, by adding some commercial lipases. He we will highlight the use of a thermophilic esterase in cheese production (EST2 from Alicyclobacillus acidocaldarius), and more in detail its action in the cheese ripening step as well as in the improvement of cheese flavour. Considering that thermophilic esterases have different mechanism of action respect to lipases and being more stable respect to all the commercial lipases, it could be an interesting technological tool to improve the sensory quality or to accelerate cheese ripening.
Food Research International, 2017
Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream followed by pre-incubation of cheese milk on the composition, ripening index, lipolysis and volatile profiles of hard cooked cheeses. For that, control and experimental miniature Reggianito cheeses were made and analyzed during ripening (3, 45 and 90 days). Homogenization had no impact on composition and proteolysis. An acceleration of the lipolysis reaction was clearly noticed in cheeses made with homogenized milk at the beginning of ripening, while both type of cheeses reached similar levels at 90 days. We found the level of several compounds derived from fatty acid catabolism were noticeably influenced by the treatment applied: straight-chain aldehydes such as hexanal, heptanal and nonanal and methylketones from C 5 to C 9 were preferentially formed in experimental cheeses.
Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
Protein & Peptide Letters, 2009
The milk fat is an essential component for the development of correct flavour in cheese. The lipolysis and catabolism of fatty acids are two biochemical events very important on flavour development of some cheese varieties. The role and characteristics of various lipolytic agents during cheese ripening is reviewed and discused. Before starting with the specific study about formation of flavour compounds from milk fat during cheese ripening, a brief review of the technological aspects of cheese production is needed.
Food Science and Technology
During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase cheese flavour and/or to reduce the time of ripening is the addition of exogenous enzymes during cheese making. Actually some commercial lipases are used in cheese making, here we have evaluated the effect of the addition of the thermophilic esterase EST2, from Alyciclobacillus acidocaldarius, on the lipolysis and volatile compounds profiles of semi-hard cheeses. The addition of EST2 produced an increase of the degree of lipolysis up to 30% and the relative proportion of short-and medium-chain fatty acids, with respect to the control cheese. By SPME-GC-FOD/MS were identified 27 and 31 volatile compounds in control and EST2-added cheeses, respectively; showing higher values than control for almost all compounds studied. EST2 addition during cheese making intensified the production of flavour compounds, suggesting a preferential release of short chain fatty acids. Considering that esterases have a different mechanism of action respect to lipases and EST2 is much more stable respect to all the commercial lipases, it could be an interesting technological tool to improve the sensory quality or to accelerate cheese ripening.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2012
The transformations of cheese components during ripening, especially the evolution of free fatty acids were studied using the gas-chromatographic method. The proteolitic and lypolitic enzymes were added in semi-hard cheese assortment for cheese quality improvment. Three types of semi-hard cheese were taken into study: blank (M), cheese with lypolitic enzymes (Bl) and cheese with proteolytic enzymes (Bp). Samples from these cheeses were collected at three different moment of times: at obtaining, at 25 day of ripening and at 50 day of ripening. The content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was determined for each sample.
Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk
International Dairy Journal, 2001
Free fatty acid (FFA) profiles of cheeses made from raw (RA), pasteurized (PA; 721C, 15 s) or pressure-treated (PR; 500 MPa, 15 min, 201C) goats' milk were determined to assess the effect of milk treatment on cheese lipolysis. Total FFA content increased during ripening of all cheeses analysed. The main FFAs present in the three types of cheese were palmitic, oleic, myristic, capric and stearic acids. Cheeses made from PR milk showed a similar (Po0:05) level of lipolysis to cheeses made from RA milk, whereas the level of lipolysis in cheese made from PA milk was lower. This behaviour could be explained by heat-sensitive but pressure-resistant characteristics of the indogenous milk lipase. Although cheeses made from PR milk received the highest scores, no differences (Po0:05) in the sensorial attributes between cheeses were found by the panel.
Food Research International, 2018
The impact of fat reduction and the addition of whey protein concentrate (WPC) on the volatile compounds profile of Prato cheese was evaluated for 210 days of storage at 12°C. Full fatPrato cheese, Prato cheese with fat reduction and reduced fatPrato cheese with 0.5% (w/v) WPC were made, and replicated on a different day. Cheese volatile compounds were extracted by solid phase microextraction (SPME) and separated, identified and quantified by gas chromatography coupled to a mass spectrometry detector (GC-MS). Fat reduction and the WPC addition resulted in lower concentrations of compounds derived from lipolysis and free fatty acid catabolism. Fat reduction generated higher levels of diacetyl and acetoin, both from the citrate metabolism, at days 5 and 30. A similar pattern was observed for sulfur compounds derived from the catabolism of free amino acids, at day 120. Higher levels of diacetyl (day15), dimethyl disulfide (days 150-180) and dimethyl trisulphide (days 150-210) were found for cheese with WPC. These differences might have occurred due to alterations in the structure and polarity of the protein matrix caused by fat reduction and the WPC addition.
Food Chemistry, 2009
In this paper, we describe the effect of the addition of pregastric lipase on the composition and sensory properties of Idiazabal cheese. Free fatty acids (FFA), partial glycerides, free amino acids (FAA), gross composition and sensory characteristics were determined at different ripening times in cheeses manufactured with three different amounts of commercial animal lipase or with lipase-containing artisanal lamb rennet paste. The addition of lipase increased the content of total FFA, particularly of short-chain FFA, and that of total partial glycerides in cheeses. Unexpectedly, lipase utilization significantly affected total FAA concentration, which decreased in cheeses elaborated with high lipase amount. In general, Val, Glu and Leu were the major FAA, and their concentrations depended, mainly, on ripening time. Lipase addition had significant influence on the sensory characteristics of the cheeses, increasing scores for most of the flavour and odour attributes of the cheese. Principal component analysis (PCA) was done including dry matter, FFA, FAA, partial glycerides and odour and flavour attributes of the cheeses. It indicated that aroma and flavour parameters of Idiazabal cheese and the content of short-chain FFA and diglycerides were highly correlated to first principal component (PC1), while texture parameters, compositional variables and FAA were correlated to the second principal component (PC2).
Foods
The production of cheese can be made from either pasteurized or non-pasteurized milk, depending on the country or dietary habits. In this work, the effect of pasteurization of milk on the progress of the physicochemical properties, fatty acids profile and lipid oxidation of cheese throughout a maturation period of 90 days is presented. This research was carried out on two types of Graviera cheese produced in Greece, one made from raw milk and the other from pasteurized milk. The proximal composition of each sample was evaluated, the fatty acids profile was analyzed by Gas Chromatography, whereas lipid oxidation was determined on the basis of the formation of malondialdehyde (MDA). Significant differences (p < 0.05) in the values of pH, fat and density between raw and pasteurized milk were observed. The physicochemical parameters during the ripening of the cheeses showed significant differences according to the type and the stage of maturation. Specifically, the two types of chees...