Chemistry and Biochemistry of Cheese

Fox, Patrick F.; Uniacke‐Lowe, T.; McSweeney, P.L.H.; O’Mahony, James A.

doi:10.1007/978-3-319-14892-2_12

Cited by 65 publications

(60 citation statements)

References 17 publications

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“…Cheese flavour is due to the correct balance concentration of numerous sapid and aromatic compounds (Fox and McSweeney 1995;Lyne 1995). The metabolism of residual lactose, lactic and citric acids produces compounds such as acetate, acetaldehyde, ethanol, 2,3-butanediol and diacetyl (McSweeney and Sousa 2000).…”

Section: Introductionmentioning

confidence: 99%

Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould‐ripened Civil cheese

Çakmakçı

Dağdemir

Hayaloğlu

et al. 2013

Int J of Dairy Tech

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In this study, four different types of mould‐ripened Civil cheese were manufactured. A defined (nontoxigenic) strain of a Penicillium roqueforti (SC 509) was used as secondary starter for the manufacture of mould‐ripened Civil cheese with and without addition of the whey cheese Lor; in parallel, secondary starter‐free counterparts were manufactured. A total of 83 compounds were identified. Ketones, alcohols and esters were the principal classes of volatile components. Principal component analysis of the headspace volatiles grouped cheeses by age and type. P. roqueforti inoculated cheese was clearly separated from the other cheeses at 180 days of ripening, and these cheeses were characterised with high levels of ketones (e.g., 2‐butanone, 2‐heptanone). Differences in the panel scores between the cheese samples were not significant during the first stage of ripening (up to 60 days); as ripening proceeded, these differences were become evident and P. roqueforti inoculated cheeses received higher scores than others. Addition of Lor in the manufacture of mould‐ripened Civil cheese caused lower points by the sensory panel, and the cheese inoculated with P. roqueforti and Lor‐free was the best type of mould‐ripened Civil cheese. The results showed that the use of P. roqueforti in the manufacture of mould‐ripened Civil cheese has significant impact on the volatile profiles and sensory attributes.

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Section: Introductionmentioning

confidence: 99%

Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould‐ripened Civil cheese

Çakmakçı

Dağdemir

Hayaloğlu

et al. 2013

Int J of Dairy Tech

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“…The intentional use of chemicals for masking the acidity of milk is a serious issue. Milk develops acidity due to the conversion of lactose into lactic acid by lactic acid bacteria during storage under unhygienic conditions (Lal et al 1983;Fox and McSweeney 1998). Acidity of milk is usually expressed in terms of percentage lactic acid.…”

Section: Introductionmentioning

confidence: 99%

Rapid lactate oxidase‐based assay for lactate content in milk to ascertain its hygienic quality

Kumar

Sharma

Thakur

et al. 2016

Int J of Dairy Tech

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A rapid method for qualitative and quantitative assaying of L-lactate in milk is described. The method is based on oxidation of lactate by lactate oxidase with the simultaneous formation of H 2 O 2 which subsequently oxidises 2, 4, 6-tribromo 3-hydroxy benzoic acid (TBHBA) in the presence of peroxidase. Oxidised TBHBA then reacts with 4-amino antipyrine to obtain magenta colour (k max = 523 nm). In the qualitative assay, colour change becomes visible in raw milk samples spiked with 300 mg lactate/L. The absorbance increases linearly up to 1000 mg/L. The method can be used for rapid assessment of the hygienic quality of milk.

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“…Cow milk has higher total solids and protein than goat milk, whereas the later milk has higher fats compared to cow milk (Fox et al. ). This might explain the higher yield of cheese made from cow milk compared to that made from goat milk.…”

Section: Discussionmentioning

confidence: 99%

“…This huge diversity in cheese type resulted mainly from the coagulation method, which considered as the crucial step in cheese making. Coagulation using rennet-like enzymes is the major procedure representing about 75% of cheese production (Fox et al 2015). However, the increased demand for cheese as a convenience food, dessert or snack, a sandwich filler, and food ingredient, has resulted in increased requirements for milk coagulants with good coagulation properties and cheap production cost.…”

Section: Discussionmentioning

confidence: 99%

“…The differences in cheese yield between the two types of milk might be due to the difference in the biochemical composition mainly fats, proteins and total solids of both kinds of milk. Cow milk has higher total solids and protein than goat milk, whereas the later milk has higher fats compared to cow milk (Fox et al 2015). This might explain the higher yield of cheese made from cow milk compared to that made from goat milk.…”

Section: Discussionmentioning

confidence: 99%

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Characterization of partially purified milk‐clotting enzyme from sunflower (Helianthus annuus) seeds

Nasr

Ahmed

Hamid

2016

Food Science & Nutrition

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This study was aimed to extract milk-clotting enzyme from sunflower seeds and to determine its potentiality for manufacturing white soft cheese from cows and goats milk. The seeds were blended and extracted using two types of buffers and milk-clotting and proteolytic activities were evaluated. The enzyme was partially purified using ammonium sulfate fractionation techniques. Results indicated that sunflower seeds extracted with 5% NaCl in 50 mmol/L acetate buffer, pH 5.0, had the highest milk-clotting activity (MCA) and lowest coagulation time compared to that extracted with only acetate buffer (pH 5.0). Ammonium sulfate at 30-50% saturation purified the enzyme to 4.3 folds with MCA of 241.0 U/mL and final enzyme yield of 10.9%. The partially purified enzyme was characterized by SDS-PAGE that showed two bands with molecular weight of 120 and 62 kDa. When compared with other plant enzymes, the partially purified sunflower enzyme was found to have higher milk-clotting activity and lower proteolytic activity. Also, both milk sources and enzyme types significantly affected the cheese yield and curd formation time. The cheese made from cow milk using sunflower enzyme had higher yield compared to that obtained using commercial rennet, whereas the opposite was observed when using goat milk. 734

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Chemistry and Biochemistry of Cheese

Cited by 65 publications

References 17 publications

Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould‐ripened Civil cheese

Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould‐ripened Civil cheese

Rapid lactate oxidase‐based assay for lactate content in milk to ascertain its hygienic quality

Characterization of partially purified milk‐clotting enzyme from sunflower (Helianthus annuus) seeds

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