Chemical Composition and Water Activity of Spanish Cheeses

Marcos, A.; Millán, Rafael; Esteban, M.A.; Alcalá, Manuel; Fernández-Salguero, J.

doi:10.3168/jds.s0022-0302(83)82116-x

Cited by 44 publications

(32 citation statements)

References 10 publications

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“…In fact, the values found by us for this element in Leo´n cow's milk cheese are very similar to those found in other cheeses which are manufactured by means of a predominantly acid coagulation such as Cebreiro unripe cheese and Babia-La goat's milk cheese (Fresno et al, 1995). The contents in Cu, Mn and Fe are inside the range of values noted in the literature for other cow's milk cheeses (Jua´rez and Martı´n-Herna´ndez, 1983;Marcos et al, 1983bMarcos et al, , 1985Dillon, 1987;Sieber et al, 1994;Coni et al, 1995;Fresno et al, 1995). Table 3 shows the evolution of the different physico-chemical parameters throughout ripening.…”

Section: Resultssupporting

confidence: 70%

“…1.62) in 7-day-old cheese and then remained practically constant throughout the rest of the ripening process. The final values of this element are inside the range of those observed for cow's milk cheeses (Jua´rez and Martı´n-Herna´ndez, 1983;Marcos et al, 1983bMarcos et al, , 1985Dillon, 1987;Sieber et al, 1994;Fresno et al, 1995). The contents of K, around 3 g/kg of total solids, were however, superior to those found in the greatest part of these cheeses; only the varieties Ahumado de Á liva (Fresno et al, 1995), Quesucos (Fresno et al, 1995), Maho´n (Jua´rez and Martı´n-Herna´ndez, 1983) and Munster (Dillon, 1987) showed values of this order.…”

Section: Resultssupporting

confidence: 51%

“…However, the values observed were very inferior to those found in the literature for the most part of cow's milk cheeses (Jua´rez and Martı´n-Herna´ndez, 1983;Marcos et al, 1983bMarcos et al, , 1985Dillon, 1987;Sieber et al, 1994;Coni et al, 1995;Fresno et al, 1995); only in Tetilla cheese (Marcos et al, 1985) were such low values found. Zinc, which is also found principally associated with the micelles of casein, could also be affected by solubilization provoked by the low values of pH and been lost with the whey.…”

Section: Resultscontrasting

confidence: 50%

“…The contents of the minerals mostly linked to the casein micelles (Ca, P and Mg), are very inferior to those observed in the literature for other cow's milk cheeses (Jua´rez and Martı´n-Herna´ndez, 1983;Marcos et al, 1983bMarcos et al, , 1985Dillon, 1987;Sieber et al, 1994;Fresno et al, 1995). These low values seem to be connected with the low values of the pH of the curd which could cause a certain solubilization of these minerals and their losses with the whey.…”

Section: Resultsmentioning

confidence: 42%

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Compositional and Physico-chemical Modifications during the Manufacture and Ripening of León Raw Cow's Milk Cheese

Prieto

Franco

Prieto

et al. 2002

Journal of Food Composition and Analysis

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Section: Resultssupporting

confidence: 70%

Section: Resultssupporting

confidence: 51%

Section: Resultscontrasting

confidence: 50%

Section: Resultsmentioning

confidence: 42%

See 2 more Smart Citations

Compositional and Physico-chemical Modifications during the Manufacture and Ripening of León Raw Cow's Milk Cheese

Prieto

Franco

Prieto

et al. 2002

Journal of Food Composition and Analysis

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“…Some of them are applicable more or less specifically to fresh cheeses (Marcos et al 1981(Marcos et al , 1983Riiegg, 1985).…”

mentioning

confidence: 99%

New equation for prediction of water activity in unripe cheese

López

Marcos

Esteban

1990

Journal of Dairy Research

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The water activity of fresh cheese made from cows', ewes' and goats' milk, as well as curd cheese and whey cheese, responds to the equation a w = 0-9719-O0044[NaCl] +00041 pH, with a square of multiple correlation coefficient R 2 = 0-95. This equation was obtained by multiple regression analysis of data point sets of the variables x (g NaCl/100 g moisture), y (pH) and z (water activity, a w ) determined as the average of values provided by six samples of each unripe product. Application of this equation to 30 individual samples of unripe dairy products investigated yielded calculated a w values within +0-005 and +0-002 a w units of the experimental water activities in 86-7 % and 53-3 % of the samples, respectively. These results are closer to the experimental values than those provided by earlier predictive equations.The water activity, a w , of fresh cheese is too high (usually higher than 0-98) and so its experimental measurement is of little relevance from the stability and public health viewpoints as this type of product is highly perishable and must be stored refrigerated and/or protected by e.g. preservatives. On the other hand, the water activity of fresh cheese is neither uniform, owing to gradients in salt and moisture diffusion, nor static, as a result of dynamic changes arising from such factors as glycolysis and dehydration. The a w values usually reported for this type of cheese are in fact average values obtained from presumably representative (homogenized) samples of the product taken at a known time after manufacture or at an unknown time during its commercial shelf-life.On the other hand, the calculation of water activity in fresh cheese is of undeniable academic interest as it may permit the prediction of the a w of the cheese at any point (Marcos, 1987). For this purpose, fresh cheese can be considered, in an oversimplified model, as a physicochemical system consisting of a structural matrix of macromolecular polar compounds filled with water which in turn contains dissolved solutes of low M T . Some of the water (about one-tenth) is bound to the macromolecular para-casein as non-solvent water, while the rest, the bulk phase of free water, is physically entrapped within the porous matrix, although it preserves its dissolving capacity and has a low vapour pressure compared with that of pure water at the same temperature (a w ) because of the presence of NaCl added in salting, lactose and salts from the residual whey, lactic acid produced by glycolysis and other solutes of low M r .Equations for predicting the water activity of cheeses from their chemical composition were recently reviewed by Esteban & Marcos (1990). Some of them are

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Changes of Mineral Concentrations in Serra Cheese during Ripening and Throughout the Cheesemaking Season

Macedo

Malcata

1997

J. Sci. Food Agric.

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Seasonal changes of the ash content and mineral concentrations in Serra cheese were studied over a typical 35-day ripening period. Statistically sig-niÐcant di †erences (at the 5% level) exist between the ash content and the concentrations of Na, K, Ca, P, Mg and Zn in cheeses during ripening. The highest concentrations of Na was obtained in cheese ripened for 7 days, whereas the concentrations of K, Ca, P, Ng and Zn decreased signiÐcantly during ripening. For 35-day-old cheeses, concentrations of Na, K and Cu were lowest and concentration of P was highest for cheeses manufactured in May. The concentration of Ca was lowest for cheeses manufactured in February. On average, the most concentrated minerals (in g kg~1 of total solids, TS) in 35-day-old Serra cheese were Na (18É56), Ca (9É70) and P (7É92) and, at a lower level, K (1É70) and Mg (0É96). Only trace levels (in of Zn (94É33), Cu (2É26) and Mn (1É25) were mg kg TS 1) detected. A high mineral nutrition quality was thus ascribed to 35-day-old Serra cheese based on the average nutritional densities : 4É8 for Ca, 4É0 for P, 1É1 for Mg, 3É4 for Na, 2É4 for Zn, 0É4 for Cu, 0É2 for Mn and 0É2 for K.

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Chemical Composition and Water Activity of Spanish Cheeses

Cited by 44 publications

References 10 publications

Compositional and Physico-chemical Modifications during the Manufacture and Ripening of León Raw Cow's Milk Cheese

Compositional and Physico-chemical Modifications during the Manufacture and Ripening of León Raw Cow's Milk Cheese

New equation for prediction of water activity in unripe cheese

Changes of Mineral Concentrations in Serra Cheese during Ripening and Throughout the Cheesemaking Season

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