A Rapid Spectrophotometric Method for Measuring Cheese Ripening

Vakaleris, D.G.; Price, Walter V.

doi:10.3168/jds.s0022-0302(59)90562-4

Cited by 165 publications

(67 citation statements)

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“…Their amounts also correlate very closely (VAKALERIS & PRICE 1959). This is logical and in full agreement with many other authors (e.g.…”

Section: Resultssupporting

confidence: 79%

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The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening

Kubiš¹,

Křivánek²,

Gajdůšek³

2001

Czech J. Food Sci.

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Proteolysis, dielectric properties and sensory data were measured during ripening of Edam type cheese (30% and 45% FDM). Cheese of different age (1-25 weeks) was analysed. Dielectric properties were used as a method for assessing proteolysis. Permitivity had significantly similar continuance as pH 4.4 total soluble N, both in opposite to sweet milky taste, during ripening period. This paper offers dielectric properties as useful characteristics for assessing proteolysis in cheese.Keywords: Edam cheese; proteolysis; dielectric properties; permitivity; sensory analysis; ripening 86Vol. 18, Czech J. Food Sci.(FDM). The factory processes about 50 000 l of milk a day in a standard manufacturing schedule. Approximately ten lots of 210 Edam blocks are produced. Immediately after salting, six randomly chosen blocks from different batches were cut to thick (about 0.5 kg) slices, five slices each, and vacuum-packed in cryovac foil. Samples were stored at 10°C for future measurements. Immediately after unwrapping from the foil, a 70 by 70 mm sample, 6 mm thick, was taken from the centre of each slice. A continuous measurement of dielectric properties followed.Chemical Analysis: All cheeses were analysed for dry matter (DM, expressed in g/100 g of cheese, oven dried at 102°C for 4 hrs), fat (F, g/100g, acidobutyrimetric method according to VAN GULIK, ISO 3433 [1975 -Sýry. Stanovení obsahu tuku v sýrech. Metoda Van Gulik]), tyrosine, tryptophan and total soluble N according to the spectrophotometric method by VAKALERIS and PRICE (1959).Dielectric Measurements: Samples were analysed at storing temperature 10°C. Fig. 1 represents a schematic diagram of the measuring instrument.The generator produces standard microwave signal with frequency 10 GHz. The phase of the signal in the measuring section is changed when passing through cheese sample. The alternation of the phase is measured in the phase move and changes the phase to the original. The ampli- Sensory Evaluation: Four sensory panellists, familiar with Edam cheese properties, performed the appraisal of sensory characteristics. Middle of the sliced piece was taken for sensory assessment. Colour, sour and milk smells, texture characteristics elasticity and deformability and flavour descriptors salt, bitter, sour, sweet and nutty were graded. All characteristics were graded zero to seven (integers only). The scores presented are the means of grading by all panellists. RESULTS AND DISCUSSIONBasic parameters (dry matter and fat), which characterise the tested Edam cheese more closely, are summarised in Table 1. These parameters do not change during the ripening process because of the presence of foil on cheese surface, so they were not measured again.As can be seen from our results, the methods used offer sufficient distinguishing among given samples of different age (Table 2). Each value is a mean of six measurements. The results show an increase of soluble tyrosine, tryptophan and also of total soluble N with prolonged tude of the signal passing through the sample is lower...

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“…Their amounts also correlate very closely (VAKALERIS & PRICE 1959). This is logical and in full agreement with many other authors (e.g.…”

Section: Resultssupporting

confidence: 79%

“…Stanovení obsahu tuku v sýrech. Metoda Van Gulik]), tyrosine, tryptophan and total soluble N according to the spectrophotometric method by VAKALERIS and PRICE (1959).…”

mentioning

confidence: 99%

The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening

Kubiš¹,

Křivánek²,

Gajdůšek³

2001

Czech J. Food Sci.

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“…Em seguida, essas foram lavadas duas vezes com tampão fosfato e desidratadas em uma série graduada de acetona (30,50,70,90 Para a caracterização físico-química, as amostras dos queijos foram avaliadas durante a maturação quanto aos aspectos: acidez titulável (SILVA et al, 1997); atividade de água ( VAN DENDER et al, 1995); teores de cinzas (INSTITUTO..., 1985); umidade (CASE; BRADLEY JUNIOR. ; WILLIAMS, 1985); gordura e gordura no extrato seco (INSTITUTO..., 1985); proteína total (ASSOCIATION..., 1997); nitrogênio solúvel em pH 4,6 e nitrogênio solúvel em TCA 12% (SILVA et al, 1997); sal (SILVA et al, 1997); índices de extensão e profundidade da maturação (WOLFSCHOON-POMBO, 1983), e concentrações de tirosina e triptofano (VAKALERIS; PRICE, 1959). Todas as análises foram efetuadas em triplicata.…”

Section: Microestrutura Do Queijo Parmesãounclassified

Queijo Parmesão: caracterização físico-química, microbiológica e microestrutura

Barros¹,

Azevedo²,

Júnior³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Spectrophotometry determination of contents of tyrosin, tryptofan and soluble nitrogen according to the revised method of Vakaleris and Price (1959) was made in all samples of Edam cheese. Spectrophotometry determination was made in double-beam spectrophotometer UV (Visible Spectrometer Cintra 5, GBC Scientific Equipment, Australia).…”

Section: Methodsmentioning

confidence: 99%

Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening

Mlček¹,

Rop²,

Dohnal³

et al. 2011

Acta Vet. Brno

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This paper deals with the estimation of tyrosine, tryptophan and soluble nitrogen in 288 samples of the Edam cheese using the Near Infrared Spectroscopy. For analyses, the apparatus NIR Nicolet Antaris was used working in the regime of reflectance (i.e. using an integrating sphere) in combination with fibre optics (i.e. using a probe). For calibration, reference data from the UV spectrophotometer was used. Calibration models were developed using a PLS algorithm (least square method) and tested by means of cross-validation. Correlation coefficients: R = 0.911, R = 0.929 and R = 0.959 for soluble nitrogen, tryptophan and tyrosine, respectively, were achieved during measuring in the integrating sphere; R = 0.807, R = 0.945, R = 0.928 were achieved for soluble nitrogen, tryptophan and tyrosine, respectively, during measuring by probe. The results of the study show that NIR technology is suitable for fast and approximate determination of the level of cheese ripening. This can be used for the evaluation of the material for the processed cheese production, or cheese sale in optimal level of ripening. NIR, Edam, tyrosine, tryptophan, proteolysisComposition of young cheese is a key factor for further ageing. Similarly, the content of water represents one of the most important factors of regulation of curd hydrolysis and microbial growth in manufactured cheese. The near infrared spectroscopy shows a good predicting value when estimating fats, water content and proteins in natural and processed cheese and the obtained results correlate well with other reference methods (Rodriguezotero et al. 1995;McQueen et al. 1995;Mazerolles et al. 2000;Adamopoulos et al. 2001;McKenna 2001;Blaquez et al. 2004). These methods are of interest especially when monitoring the process of cheese ageing because they enable and facilitate, performing changes in the composition based on the results of analyses of young cheese. The composition of young cheese is a key to its further ageing and the moisture content is one of the most important factors of the regulation of curd hydrolysis and of cheese microbial growth. Nevertheless, changes and analysis of major compounds present in young cheese is not a good indicator of the course of its further ripening. The reason is that these cheese components are more or less unchanging and stable. On the other hand, however, changes in contents of peptides and free amino acids are very good indicators of cheese ageing. The cheese acquires its typical taste, smell, consistency and appearance only in the course of ageing, i.e. due to fermentation processes that change all three basic milk components, i.e. lactose, proteins and fat (Sustova et al. 2007;Drackova et al. 2008). Proteolysis is the most complex, and in the majority of cheese types, also one of the most important biochemical processes. Concentration of amino acids, a final product of proteolysis, is dependent on the type of cheese and stage of ageing. In Edam cheese, the most abundant amino acids include glutamine, leucine, arginine, lysine, ...

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A Rapid Spectrophotometric Method for Measuring Cheese Ripening

Cited by 165 publications

References 11 publications

The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening

The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening

Queijo Parmesão: caracterização físico-química, microbiológica e microestrutura

Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening

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