Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons

Paszczyk, Beata; Polak-Śliwińska, Magdalena; Zielak-Steciwko, Anna

doi:10.3390/ani12020198

Cited by 13 publications

(5 citation statements)

References 77 publications

(115 reference statements)

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“…Cheese composition depends on the microbiological and chemical composition of the milk, the cheese-making technology used, the conditions, and the ripening time. Since milk fat and protein are the main components of cheese, the quality of the product is strongly influenced by their concentration in milk [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

Pawlos

Znamirowska-Piotrowska

Kowalczyk

et al. 2022

Molecules

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The stability of milk proteins is affected by changes in the pH value of milk, the heating temperature, and the addition of calcium compounds or chelating agents, which can cause alterations in calcium distribution. The purpose of this study was to determine the potential of the use of calcium citrate to manufacture fresh acid rennet cheese from high-temperature-pasteurized goat’s milk (90 °C, 15 s) from the spring and autumn season and the effect of the calcium dose used on the physicochemical and organoleptic properties of the cheese. Autumn milk was found to be a richer source of total solids, confirming the effect of the production season on milk quality. The applied doses of calcium did not cause the denaturation of goat milk proteins and allowed pasteurization to take place at 90 °C for 15 s. The addition of calcium citrate resulted in a significant increase in the pH value of milk and cheese compared to the control sample. Adding 15 and 20 mg of Ca 100 g−1 to milk as citrate had the most beneficial effect on increasing protein retention in cheese in both seasons, showing a rise from 1.33% to 2.40%. The production season significantly influenced the cheese yield. The control goat cheese from the autumn season showed a 6.85% higher yield compared to the spring cheese. An increase in cheese yield was also observed as the calcium dose of milk increased. The content of micro- and microelements in cheese was affected by the production season. The addition of calcium citrate to milk resulted in a significant increase in the calcium content of cheese—from 120.83 to 147.45 mg 100 g−1 in the spring season and from 130.66 to 151.21 mg 100 g−1 in the autumn season. Increasing the dose of calcium increased the hardness of cheese samples by 1.37 N in the spring and 0.90 N in the autumn. The organoleptic evaluation showed that adding calcium to milk did not significantly affect the organoleptic characteristics of goat cheese.

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Section: Resultsmentioning

confidence: 99%

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

Pawlos

Znamirowska-Piotrowska

Kowalczyk

et al. 2022

Molecules

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“…The first is obviously related to the milk used, not only with regard to the animal species but also the animal feed, feed seasonality, breed, lactation stage, etc. [28]. Apart from that, it should be considered that the FFA profile in cheeses could differ from that of the milk used for production.…”

Section: Discussionmentioning

confidence: 99%

Exploring New Fruit- and Vegetable-Derived Rennet for Cheese Making

Pacifico,

Caputo,

Piccolella

et al. 2024

Applied Sciences

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Cheese production is an ancient practice to preserve a perishable food, such as milk, for a long time. The first step of cheese processing involves the addition of rennet, which contains the enzymes necessary for the hydrolysis and coagulation of the caseins present in milk. Typically, animal-derived rennet, such as calf rennet containing chymosin, are used as source of enzymes for cheese processing. Alternatively, microbial chymosin or recombinant chymosin is used. However, recently, plant-derived rennet such as the ones derived from thistle and bitter orange flowers and from artichoke (Cynara cardunculus var. scolymus) have also been demonstrated to be valid sources of enzymes for cheese processing. Therefore, herein, different plant and fruit extracts were tested and compared for their ability to coagulate milk caseins. In particular, beyond artichoke and cardoon (Cynara cardunculus) extracts, those from pineapple (Ananas comosus (L.) Merr.), papaya (Carica papaya L.), common fig (Ficus carica L.) milky sap, and oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) were investigated for their proteolytic, esterase, and milk-clotting activities. The extracts were then exploited as vegetable and fruit rennet for the experimental production of cheeses, which were examined, after 30 days of maturation, for their moisture, fat, protein, and free fatty acid (FFA) content. Interestingly, the artichoke, cardoon, and thistle mushroom extracts showed high proteolytic activity compared to calf rennet, while the level of esterase activity appeared to be similar for all the extracts. The papaya extract showed the lowest proteolytic and esterase activity. Although the pH, moisture, fat, and protein contents were very similar to those of cheese made with calf rennet, the medium- and long-chain FFAs broadly differed among produced cheeses, with variations in the lipid quality indices.

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“…One important aspect to consider for these novel alternatives is their fatty acid composition. As plant-based cheeses are often derived from nuts, they may exhibit richness in mono- and polyunsaturated fatty acids (Jardim et al, 2023), contrasting with dairy cheeses, which are predominantly composed of saturated fatty acids (Paszczyk et al, 2022). Understanding these disparities holds significance not only in nutritional and health contexts, where saturated fats have been linked to adverse cardiovascular effects (Zong et al, 2016), but also in optimizing techniques for producing palatable and stable cheese alternatives.…”

Section: Introductionmentioning

confidence: 99%

Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles

Jaeger,

Köhn,

Evans

et al. 2024

Preprint

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Plant-based cheese analogs have emerged as a novel global market trend driven by sustainability concerns for our planet. This study examines eleven soft ripened plant-based cheese analogs produced in Europe, primarily with bloomy rinds and cashew nuts as the main ingredient. First, we focused on exploring the macronutrients and salt content stated on the labels, as well a detailed fatty acid analysis of the samples. Compared to dairy cheeses, plant-based cheeses share similarities in lipid content, but their fatty acid profiles diverge significantly, with higher ratio of mono- and polyunsaturated fatty acids such as oleic and linoleic acids. We also investigated the microbiota of these analog products, employing a culture-dependent and -independent approaches. We identified a variety of microorganisms in the plant-based cheeses, withLactococcus lactisandLeuconostoc mesenteroidesbeing the dominant bacterial species, andGeotrichum candidumandPenicillium camembertithe dominant fungal species. Most of the species characterized are similar to those present in dairy cheeses, suggesting that they have been inoculated as culture starters to contribute to the sensorial acceptance of plant-based cheeses. However, we also identify several species that are possibly intrinsic to plant matrices or originate from the production environment, such asPediococcus pentosaceusandEnterococcusspp. This coexistence of typical dairy-associated organisms with plant associated species highlights the potential microbial dynamics inherent in the production of plant-based cheese. These findings will contribute to a better understanding of plant-based cheese alternatives, enable the development of sustainable products, and pave the way for future research exploring the use of plant-based substrates in the production of cheese analogues.

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Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons

Cited by 13 publications

References 77 publications

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

Exploring New Fruit- and Vegetable-Derived Rennet for Cheese Making

Ripened plant-based cheese analogs in Europe: nutritional and microbial profiles

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