A Rapid and sensitive method for estimation of galactose in parmesan cheese

Gopal, Pramod K.; Richardson, Russell K.

doi:10.1016/0958-6946(95)00010-0

Cited by 11 publications

(4 citation statements)

References 5 publications

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“…35 One sample of block Parmesan cheese aged for >10 months contained galactose below quantitation limits (Table 2). Unlike grated Parmesan cheese from Italy found to contain negligible galactose by enzymatic analysis, 16,36 a commercial brand of grated cheese from the United States contained 23.6 mg galactose/100 g. Similarly, using HPLC-PAD, eight New Zealand-produced Parmesan cheese samples varying in age from 6 to 19 months were found to contain an average of 38 ± 21 mg galactose/100 g, whereas two samples aged for 7 and 20 months contained 378 and 156 mg galactose/100 g, respectively 22 As with Emmentaler cheese, the growth and metabolic activity of the specific Lactobacillus species in the starter culture and during aging may affect residual galactose. Together, the data suggest that Parmesan cheese produced using traditional methods and aging are likely to have the lowest free galactose content.…”

Section: ■ Results and Discussionmentioning

confidence: 95%

“…Minibel Emmental (Laughing Cow), a mild processed Emmentaler cheese produced in France, did contain various amounts of residual lactose, with an average of 6 mg galactose/100 g . A study of 30 8–12-month-aged Cheddar cheeses reported undetectable concentrations of lactose and galactose using HPLC with refractive index detection, whereas others have reported variable amounts of galactose in hard cheeses. − Analysis of additional sources of these cheeses has not been completed in recent years; thus, it is not known whether these aged cheeses can be universally recommended for those with galactosemia. In addition, caseinates may contain negligible galactose and need to be further evaluated .…”

Section: Introductionmentioning

confidence: 99%

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Galactose Content of Legumes, Caseinates, and Some Hard Cheeses: Implications for Diet Treatment of Classic Galactosemia

Calcar

Bernstein

Rohr³

et al. 2014

J. Agric. Food Chem.

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There are inconsistent reports on the lactose and/or galactose content of some foods traditionally restricted from the diet for classic galactosemia. Therefore, samples of cheeses, caseinates, and canned black, pinto, kidney, and garbanzo beans were analyzed for free galactose content using HPLC with refractive index or pulsed amperometric detection. Galactose concentrations in several hard and aged cheeses and three mild/medium Cheddars, produced by smaller local dairies, was <10 mg/100 g sample compared to 55.4 mg/100 g sample in four sharp Cheddars produced by a multinational producer. Galactose in sodium and calcium caseinate ranged from undetectable to 95.5 mg/100 g sample. Free galactose level in garbanzo beans was lower than previously reported at 24.6 mg/100 g sample; black beans contained 5.3 mg/100 g, and free galactose was not detected in red kidney or pinto beans. These data provide a basis for recommending inclusion of legumes, caseinate-containing foods, and some aged hard cheeses that had been previously restricted in the diet for individuals with galactosemia.

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Section: ■ Results and Discussionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Galactose Content of Legumes, Caseinates, and Some Hard Cheeses: Implications for Diet Treatment of Classic Galactosemia

Calcar

Bernstein

Rohr³

et al. 2014

J. Agric. Food Chem.

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“…of AGE (Kato et al, 1986). Because lactose is fermented into various metabolites by starter and nonstarter bacteria during manufacture and aging, residual sugar is lowered to undetectable levels within a few months (Gopal and Richardson, 1996;Demarigny et al, 2005). Parmesan cheese is ripened at approximately 16°C for anywhere between 10 and 24 mo (Kosikowski and Mistry, 1997).…”

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confidence: 99%

Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage

Divine

Sommer

López‐Hernández

et al. 2012

Journal of Dairy Science

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Brown pigmentation can occasionally form in Parmesan cheese during the ripening process, creating an unappealing appearance and associated off-flavors. The browning reactions proceed at refrigerated temperatures and in the relative absence of reducing sugar, contrary to typical Maillard browning. Residual sugars, lipid oxidation products, byproducts of fermentation, and (or) enzymes may react with primary amines in cheese to form brown pigmentation and concomitantly generate volatile compounds unique to each of these reactions. Determining the volatile profiles provides a means of understanding the potential substrates involved and causative reaction pathways. This work is divided into 2 segments. The first portion characterized the pigmentation and the browning index of Parmesan cheeses with and without extensive browning. The second phase examined the volatile character of the cheeses using gas chromatography-mass spectrometry. Various pyrazines, such as 2,3,5-trimethylpyrazine and 3,5-diethyl-2-methylpyrazine, were found in the brown cheeses but were not present in the white samples. The formation of pyrazines is proposed to result from the spontaneous condensation of aminoacetone. Aminoacetone can be formed by the Strecker degradation of amino acids with methylglyoxal, the latter a byproduct of sugar fermentation. Evidence is provided to support a browning pathway mediated by the production of methylglyoxal in Parmesan cheese.

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“…Before anion determination, protein precipitation using Carrez reagents was performed . For this purpose, 500 μL sample was mixed with 40 μL Carrez A solution (27 g L −1 potassium hexacyanoferrate in demineralized water).…”

Section: Methodsmentioning

confidence: 99%

Disintegration of the agricultural by‐product wheat bran under subcritical conditions

et al. 2018

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When operating hydrothermally and subcritically in order to avoid some problematic aspects of a biorefinery, an extensive disintegration and monomerization of wheat bran and its constituents remains difficult even under the tested conditions (300 °C, pH 3). However, the applied cascade process proved to be useful to increase the yields and to substantially reduce the formation of undesired degradation products. Despite this fact, increased water consumption has to be conceded. © 2018 Society of Chemical Industry.

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A Rapid and sensitive method for estimation of galactose in parmesan cheese

Cited by 11 publications

References 5 publications

Galactose Content of Legumes, Caseinates, and Some Hard Cheeses: Implications for Diet Treatment of Classic Galactosemia

Galactose Content of Legumes, Caseinates, and Some Hard Cheeses: Implications for Diet Treatment of Classic Galactosemia

Short communication: Evidence for methylglyoxal-mediated browning of Parmesan cheese during low temperature storage

Disintegration of the agricultural by‐product wheat bran under subcritical conditions

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