A Controlled Approach to Cheese Technology

Lawrence, R. C.; Heap, H. A.; Gilles, J.

doi:10.3168/jds.s0022-0302(84)81486-1

Cited by 179 publications

(131 citation statements)

References 11 publications

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“…Indeed, we observed that sweet taste was linked to firm, pasty and chalky texture (respectively, r = -D.46, -D.54 and -D.51, P < 0.05). Interactions between texture and taste are indeed very often observed (Lawrence et al, 1984). The other differences in cheese taste were not linked to the level of proteolysis; no differences were found in the cheese nitrogen fractions, unlike the results of Millet (1989) who found a more intense proteolysis when urea was added to milk.…”

Section: Ettect Of High Nitrogen Supply In the Diet On Milk Charactercontrasting

confidence: 44%

Effect of milk urea content on characteristics of matured Reblochon cheeses

Martin¹,

Coulon

Chamba

et al. 1997

Lait

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Summary -According to a crossed experimental design, two groups of 14 Montbéliarde dairy cows received in the winter two hay-based diets, with a normal or a high nitrogen level, obtained by substituting in the diet 2.5 kg of soybean meal to 2.5 kg of cereal concentrate. During the last week of the two experimental periods of 3 weeks, four batches of Reblochon cheese were manufactured with three different milks: control milk, milk from soya-fed cows and control milk with 0.25 gIL of added urea. Twenty-four batches were manufactured under identical conditions with full fat raw milk. A high nitrogen level diet increased milk urea content, which rose from 0.24 to 0.49 g/L, and decreased the protein content slightly. Rennet clotting time and curd firming time were slightly higher in the high nitrogen level. Milk fat, casein, total and soluble Ca and P were not modified by the diet. A high milk urea content, whether it cornes from addition to milk or from feeding, leads to a lower acidification rate in mould and at demoulding to moister ripened cheeses. Nitrogen fractions, pH, and Ca content of cheeses were not modified by milk urea content. While eating, compared with control cheeses, cheeses from soya-fed cows were significantly less firm, less pasty, less chalky. Their taste was creamier, less acid and sweeter. Cheeses from added urea milk were close to cheeses from soya-fed cows in their chemical composition and texture, and to control cheeses in their tas te. This suggests that milk urea, whether it cornes from addition to milk or from feeding, influences directly acidification kinetics, chemical composition and texture characteristics of matured cheeses, however, urea is not directly involved in taste differences. diet nitrogen levell milk urea 1 cheese 1 Reblochon 1 sensory characteristic Résumé -Effet de la teneur du lait en urée sur les caractéristiques des reblochons affinés. Deux lots de 14 vaches laitières de type Montbéliardes ont reçu au cours de l'hiver, selon un dispositif expérimental croisé, deux régimes à base de foin avec un niveau d'apports azotés normal (C) ou élevé (S) obtenu en substituant 2,5 kg de tourteau de soja à 2,5 kg de céréales dans la ration. A huit reprises, des reblochons ont été réalisés dans des conditions technologiques contrôlées et identiques * Correspondence and reprints 506 B Martin et al d'une fabrication à l'autre, à partir de trois laits différents: lait des animaux recevant le régime C, lait des animaux recevant le régime S et lait C dans lequel 0,25 g/L d'urée a été ajouté (lait AU). Le régime S a provoqué une augmentation de la teneur du lait en urée, qui est passée de 0,24 g/L (régime C) à 0,49 glL et une légère détérioration du taux protéique et de l'aptitude à la coagulation. Comparativement aux fromages C, les fromages S ont été significativement moins fermes, moins pâteux, moins plâtreux, plus crémeux, moins acides et plus doux. Les fromages AU se rapprochent des fromages S en ce qui concerne leur composition chimique et leur texture et des fromages C en ce qui con...

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Section: Ettect Of High Nitrogen Supply In the Diet On Milk Charactercontrasting

confidence: 44%

Effect of milk urea content on characteristics of matured Reblochon cheeses

Martin¹,

Coulon

Chamba

et al. 1997

Lait

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“…XI). During Swiss-type cheese manufacture, high cooking temperatures (50-53 o C) have the effect of inactivating most of the chymosin in the curd (the more thermostable plasmin is not as affected [29]. The result of this is a general decrease in the rate of proteolysis and hence firmer textured cheese is obtained.…”

Section: Relationship Between Texture Attributes and Gross Compositionmentioning

confidence: 95%

“…100 g -1 ) of this cheese could help explain its "firmness". The high mineral content of the curd is achieved by a low percentage of starter and a high scalding temperature [29]. "Moist" texture, which characterised Cambozola cheese, a surface mould ripened cheese, was positively associated with moisture, salt and ash content, pH and MNFS and negatively associated with protein content.…”

Section: Relationship Between Texture Attributes and Gross Compositionmentioning

confidence: 99%

Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties

Lawlor

Delahunty

Wilkinson

et al. 2001

Lait

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-Relationships between the odour, flavour and texture sensory attributes and the neutral volatile composition and gross composition of ten varieties of cheese were determined. Sensory evaluation was carried out by fifteen trained assessors who used a vocabulary of nine odour, twenty-one flavour and ten texture terms. Volatile compounds were isolated in a bench top purge and trap model system, trapped on Tenax-TA and analysed using gas chromatography coupled with mass spectrometry. Gross composition was measured using standard methods. Results of Principal Components Analysis on the sensory data showed that the first seven Principal Components significantly discriminated between cheeses and accounted for 86% of the variation. Partial Least Squares regression was used to determine the relationship between significant sensory attributes and thirty identified volatile compounds and the gross compositional data. Six odour and eleven flavour attributes were positively correlated with subsets of volatile compounds and gross compositional data. Seven texture attributes were shown to be correlated to subsets of gross compositional measurements. Overall, the present study illustrated that individual cheese flavour and texture attributes are the result of complex interactions of specific volatile compounds and compositional variables. évaluation sensorielle a été réalisée par quinze sujets entraînés avec un vocabulaire de neuf descripteurs pour l'odeur, vingt et un pour le goût et dix pour la texture. Les composés volatils ont été isolés à l'aide d'un système de concentration des effluves sur polymère Tenax-TA et ont ensuite été analysés par chromatographie en phase gazeuse couplée à la spectrométrie de masse. Les principaux paramè-tres de composition ont été déterminés à l'aide de méthodes standards. Les analyses en composantes principales des données sensorielles ont montré que les sept premières composantes principales significativement discriminantes comptaient pour 86 % de la variation totale. Une méthode statistique de régression multidimensionnelle a été utilisée pour déterminer les corrélations entre les données sensorielles, trente composés volatils des différents fromages et leur composition. Six descripteurs d'odeur et onze de goût ont été positivement corrélés avec des groupes de composés d'arômes et certains paramètres de composition. Sept descripteurs concernant la texture ont été corrélés à des paramètres de composition. Cette étude a montré que l'arôme et la texture d'un fromage résultent d'interactions complexes entre la fraction volatile et les principaux paramètres de composition.caractéristique sensorielle / fraction volatile neutre / composition / fromage / régression type PLS

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“…Retention is greatly increased with decreasing milk pH and with greater starter activity (Stadhouders and Hup, 1975;Lawrence et al, 1984). A study by Vassal and Gripon (1984) on Camembert-type soft cheeses, made with Lactococcus lactis subsp cremoris and Penicillium caseicolum as surface flora, has led them to conclude that the pH of the milk at renneting modified only slightly the quantity of rennet retained in the curd, whereas the quantity of rennet had a much greater influence.…”

Section: Amount Of Rennet and Starter Added To The Cheese Milkmentioning

confidence: 99%

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Lemieux

Simard

1991

Lait

120

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Summary -Following a definition of bitte mess and a mention of the Iink between the bitterness of peptides and their content of hydrophobie amino acid residues, a detailed description is given of the numerous factors Iikely to influence the development of bitter off-flavour defect in dairy products with emphasis on cheese. Factors such as milk quality, pH, psychrotrophic bacteria, fat and minerai content, the cheese manufacturing process including the cooking temperature, salt concentration and manner of draining the curd, the acidity or the pH of cheese, and sanitary processing and hygienic packaging conditions are less important than bacterial proliferation in the cheese vat and the type and amount of starter and rennet used. The major roles played by these last three factors are better understood since the development of the aseptic vat technique. Finally, possible ways are mentioned of keeping the concentration of bitter peptides below the threshold level for bitter taste detection.bitterness / dairy product / cheese / peptide / hydrophobicity Résumé -L'amertume dans les produits laltiers.L Une revue des facteurs susceptibles d'influencer son apparition, principalement au cours de la fabrication fromagère. Après avoir défi-ni l'amertume et mentionné la relation existant entre l'amertume des peptides et leur contenu en acides aminés hydrophobes, les nombreux facteurs susceptibles d'influencer l'apparition du défaut d'amertume dans les produits laitiers sont décrits en détail. Les facteurs tels que la qualité du lait, son pH, son contenu en bactéries psychrotrophes, en matière grasse et en minéraux, le mode de fabrication du fromage et la température de cuisson, l'acidité ou le pH du fromage, les conditions sanitaires de transport du lait, de fabrication et d'emballage du produit fini sont moins importantes que la prolifération bactérienne dans le bac à fromage et que le type et la quantité de ferment et de présure utilisés. La compréhension du rôle joué par ces 3 derniers facteurs a été rendue possible avec l'avè-nement de la technique de fabrication aseptique du fromage. Pour terminer, sont mentionnés d'éventuels moyens de conserver la concentration en peptides amers au-dessous du seuil de détec-tion de l'amertume.amertume / produit laitier / fromage / peptide / hydrophobieité 600 L Lemieux, RE Simard

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A Controlled Approach to Cheese Technology

Cited by 179 publications

References 11 publications

Effect of milk urea content on characteristics of matured Reblochon cheeses

Effect of milk urea content on characteristics of matured Reblochon cheeses

Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

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