Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses (original) (raw)
Related papers
Journal of Dairy Science, 2010
This work aimed to identify technological steps that can increase fat hydrolysis and volatile compounds production in hard cheeses; these biochemical events have been related with improved piquant taste and development of genuine flavor during cheese ripening. For that purpose, 2 different pretreatments of cheese milk were tested: heat treatment and mechanical agitation. Both factors were assayed at 2 levels: milk was either batch pasteurized or nonthermally treated, and mechanical agitation was either applied or not applied. For all combinations, hard cheeses (Reggianito type) were produced in a pilot plant and ripened for 90 d. In all cheeses the degree of lipolysis, assessed by gas chromatography, increased similarly during ripening. However, the proportion of short-chain fatty acids was higher in the cheeses made with unpasteurized milk, suggesting a higher activity of lipases with positional specificity toward the sn-3 position of the triglyceride, among which milk lipoprotein lipase is found. Similar results were found for most of the volatile compounds, determined by solid-phase microextraction-gas chromatography flame-ionization detector/mass spectrometry, which constitute the groups of ketones, alcohols, esters, and the group of acids. On the contrary, no effect of mechanical agitation was observed, although some interactions between factors were found. In the conditions of the study, results suggest that heat treatment had a higher effect on cheese lipolysis and volatile compounds production than partial destabilization of the fat emulsion produced by the agitation method applied.
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.
LWT, 2019
An innovative hard cooked cheese making routine that included the use of homogenization of milk fat, un-pasteurized cheese milk, cooking temperature modification and the inclusion of a curd washing step was studied on lipolysis, proteolysis, composition, volatile compounds profile and sensory attributes of cheeses. Experimental and traditional Reggianito type cheeses were made at pilot scale and analyzed during ripening (45 and days). Ripening acceleration was observed in experimental cheeses based on an increase of lipolysis and proteolysis reactions, which resulted in both a volatile profile characterized by compounds derived from milk fat degradation and the intensification of flavour in the first months of ripening.
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.
International Journal of Food Science and Technology, 2007
A study was carried out in order to assess the influence of the type of milk and of the ripening time on the biochemical changes in Cacioricotta, a craft cheese manufactured from overheated milk. The features of the cheese were strongly influenced by the peculiar cheese-making process, which is also characterized by absence of added starters and 'forced drying' in ventilated room. The electrophoretic patterns revealed heterogeneity of a s-casein, marked degradation of b-casein and slight hydrolysis of b-lactoglobulin in goat's cheese, whereas presence of a-lactalbumin and strong hydrolysis of a s-casein were found in the ovine cheese. In spite of a significant primary proteolysis, the ripening indices of matured cheeses were low, because of poor secondary proteolysis. Lipolysis proved to be the most significant biochemical event of ripening, and was strongly influenced by the type of milk used. The possible reasons of this particular ripening profile are discussed.
Le Lait, 2000
Lipolysis was studied in cheeses manufactured with pasteurized and raw ovine milk with a starter culture added in winter, spring and summer, up to 180 d of ripening. Pasteurized milk cheeses had significantly lower levels of lipolysis than raw milk cheeses in winter after 180 d of ripening and in spring both after 90 and 180 d of ripening. The relative amounts of individual FFA after 180 d of ripening changed from winter to summer, both in pasteurized and in raw milk cheeses. In pasteurized milk cheeses made in winter the predominant FFA were C18:1 (2152 ± 386 µmol . kg -1 ), C4 (1954 ± 354 µmol . kg -1 ), C16 (1541 ± 406 µmol . kg -1 ) and C10 (1452 ± 188 µmol . kg -1 ). In contrast, in pasteurized milk cheeses made in summer C16 (2860 ± 1305 µmol . kg -1 ) and C18:1 (2677 ± 973 µmol . kg -1 ) were the major FFA. The percent FFA composition of both types of cheeses changed during ripening: short-chain (C4 to C10) FFA increased from approximately 25% to approximately 40 to 45%, whereas long chain (≥ C16:0) FFA decreased from approximately 55% to approximately 40 to 45% in winter and spring. However, in both types of cheese made in summer long chain FFA represented 52% and volatile FFA represented approximately 28 to 32% of the total after 180 ripening days. Milk pasteurization reduced the levels of acetic acid by 99% after 90 ripening days at the three times of the year studied.
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...
Lipolysis and Proteolysis During the Ripening of Fresh Moroccan Goats' Milk Cheese
Lipolysis, primary proteolysis and secondary proteolysis during ripening of a goats' milk cheese manufactured with commercial starter (A), commercial rennet and starter culture (B) and starter culture (C) were studied. The concentration of acetic acid and total C4:0–C18:2 FFA in cheeses A, B and C, increased throughout ripening. The total FFA contents in cheese A and B was significantly higher (P < 0.05) from those in cheese C throughout ripening. The short chain FFAs represented approximately 13, 14 and 14% of the TFFA content in cheeses A, B and C respectively, at 5 d. The percentage of medium chain FFAs (C10:0–C14:0) representing approximately 28, 29 and 38% of total FFAs in cheeses A, B and C respectively, at 5 d. The percentages of long chain FFAs (C16:0–C18:2) represented approximately 59, 58 and 48% in cheeses A, B and C respectively, at 5 d. In Moroccan goat's cheese, intense proteolytic activity took place during ripening. In the cheeses produced with commercial ...
Food Research International, 2010
Reggianito is a typical variety of grana-type hard cheese produced in Argentina. It is the most exported and due to its organoleptic characteristics is very appreciated by the consumers. The objective of this study was to characterise the global composition, lipolysis, proteolysis and volatile compound profiles of commercial Reggianito cheeses from different dairy plants. Statistical differences (P 6 0.05) in some physicochemical parameters, nitrogen fractions and FFA levels among commercial brands were detected. The volatile profiles were studied by SPME-GC-MS/FID. A total of 53 compounds were identified, the majority belonging to the groups of ketones, alcohols, acids, esters and aldehydes. All these compounds have been reported in Italian grana-type cheeses. Visualization of the analytical results was performed by principal component analysis. This analysis clustered cheese samples according to dairy plants. This fact could be, among other factors, consequences of differences in technologies and ripening time of different manufacturers.