Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy

Lopez, Christelle; Camier, Bénédicte; Gassi, Jean-Yves

doi:10.1016/j.idairyj.2005.12.015

Cited by 118 publications

(111 citation statements)

References 37 publications

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“…As it is well-known, fresh grass is a source of polyunsaturated fatty acids, and when it is ingested by ruminants, the content of these fatty acids in milk and therefore in cheese increases. Although scientific data are very scarce, particularly for sheep milk, changes in fat content can affect fat globule structure and size (Walstra et al 2006;Lopez et al 2007), and the mechanical strength of cheese paste could be reduced resulting in the appearance of cracks during cheese ripening (McSweeney 2007). The increase of fat content could also impede a homogeneous whey draining (Kindstedt 2005), and in consequence, an improper draining could result in an irregular colouring of the cheese paste.…”

Section: Cheeses Manufactured In Different Seasonsmentioning

confidence: 99%

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Zabaleta

Albisu

Ojeda

et al. 2015

Dairy Sci. & Technol.

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Sensory quality is one of the most important attributes of cheeses, as consumers demand homogeneous and unaltered products. The presence of sensory defects in the final product causes financial losses and consequently has a great economic impact on cheese makers. Therefore, a study was conducted to find out main defects that affect sensory quality: eyes, paste, rind, flavour, texture and shape of commercial semi-hard ewe's raw milk cheeses. The frequency of occurrence of relevant sensory defects in cheeses with different ripening times and those manufactured in different seasons was also investigated. Samples were collected along 5 years during the annual sensory quality control from different cheese makers. Although flavour is a major determinant of consumer acceptance, most common defects were those related to the internal appearance, especially cracks, which were more frequent in summer cheeses, and caverns, which were more frequent in spring and winter cheeses. White paste, soft texture and acid flavour defects were more frequent in cheeses with shortripening period. Medium-and long-ripened cheeses presented a higher percentage of an excess of rind halo with a darker paste colour, animal flavour and marks in the rind. Due to compositional milk changes throughout cheesemaking seasons, cheese makers should adapt their manufacturing practises to those changes and try to achieve uniform cheeses. The results found in this study may be useful for the quality improvement of semi-hard ewe's raw milk cheeses.

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Section: Cheeses Manufactured In Different Seasonsmentioning

confidence: 99%

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Zabaleta

Albisu

Ojeda

et al. 2015

Dairy Sci. & Technol.

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“…Depending on resistance of MFG to disruption caused by processing, fat can be present as small fat globules surrounded by the MFGM, clusters of fat globules with partly disrupted MFGM or pools of TAG filling voids in the protein matrix [Lopez et al, 2007;Michalski et al, 2007].…”

Section: Content Of the Mfgm In Dairy Productsmentioning

confidence: 99%

“…Hydrolyzed MFGM components may be a source of carbon for some lactic acid bacteria, residing at the interface region of the para-casein matrix and the fat globule surface, which is suggested to interact with the MFGM in Cheddar cheese during ripening [Laloy et al, 1996;Lopez et al, 2007]. Proteolysis caused by starter proteases and proteolysis and lipolysis by MFGM enzymes may lead to a richer and more intense flavour in cheeses with higher MFGM contents [Laloy et al, 1996;Lopez et al, 2007;Ma & Barbano, 2000;Michalski et al, 2003].…”

Section: Content Of the Mfgm In Dairy Productsmentioning

confidence: 99%

“…As such, due to their origin, composition and structure, MFGM polar lipids and proteins could be used as an emulsifier or stabilizer, combining technological and nutritional functionality [Mulder & Walstra, 1974;Anderson & Cawston, 1975;Patton & Keenan, 1975;Patton & Jensen, 1975, 1976Keenan et al, 1983;Mather & Keenan, 1983; McPherson & Kitchen, 1983; Walstra & Jenness, 1984;Keenan & Dylewski, 1985 Bucbheim, 1986;Mather, 1987; Keenan et al, 1988;Keenan & Dylewski, 1995;Keenan & Patton, 1995;Mather & Keenan, 1998;Danthine et al, 2000; Keenan, 2001; Keenan & Mather, 2002; Ollivier--Bousquet, 2002;Lopez et al, 2006Lopez et al, , 2007Sanchez-Juanes et al, 2009;Zamora et al, 2009].…”

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confidence: 99%

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Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane – A Review

El-Loly¹

2011

Pol. J. Food Nutr. Sci.

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processes and defense mechanisms in the newborn [Cavaletto et al., 2006].The stabilizing membrane acts as reactive sorts on the interface between the barriers of milk serum. As such, it can be globule and rate-controlling for a host of physical and of enzymes chemical interactions, e.g., binding mace elements; controlled release of the polar materials products of lipolysis; transfer of milk serum; maintenance of emulsion into stability by prevention of globule fusion; availability of fatty acids and cholesterol for micellar absorption in the small intestine; and destabilization by creaming, clumping, churning, freeze-thaw, and heating, resulting in loosely bound substances into milk transfer serum. Worthy of notice is that the interactions are dynamic.Moreover, it is assumed that the MFGM proteins also possess specific nutritional properties. As such, due to their origin, composition and structure, MFGM polar lipids and proteins could be used as an emulsifier or stabilizer, combining technological and nutritional functionality [Mulder & Walstra, 1974;Anderson & Cawston, 1975;Patton & Keenan, 1975;Patton & Jensen, 1975, 1976Keenan et al., 1983;Mather & Keenan, 1983; McPherson & Kitchen, 1983; Walstra & Jenness, 1984;Keenan & Dylewski, 1985 Bucbheim, 1986;Mather, 1987; Keenan et al., 1988;Keenan & Dylewski, 1995;Keenan & Patton, 1995;Mather & Keenan, 1998;Danthine et al., 2000; Keenan, 2001; Keenan & Mather, 2002; Ollivier--Bousquet, 2002;Lopez et al., 2006Lopez et al., , 2007Sanchez-Juanes et al., 2009;Zamora et al., 2009]. Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane -a Review Mohamed Mansour El-Loly Dairy Department, National Research Centre, Dokki, Cairo, EgyptKey words: milk fat globule membrane, mammary gland, isolation, structure, stability, nutritional, nutraceuticalIn the last few years, knowledge on the composition and properties of the milk fat globule membrane (MFGM) increased significantly. It is now recognized that the MFGM is highly complex in structure and composed of different protein and lipid components with specific technological and nutritional properties. As such, MFGM materials have been isolated and characterized as valuable ingredients for incorporation into new food products. However, MFGM are also sensitive to modification during isolation and processing, and care should be taken to standardize the composition and characteristics of the membrane to maintain its unique properties during application in food products.The MFGM is subject to changes in composition and structure from the moment the fat globule leaves the mammary secretory cell. Upon milk harvesting and further milk handling, further changes to the MFGM take place. Depending on the type and degree of treatment, this may involve different physico-chemical interactions between various membrane components, the loss of membrane components and/or adsorption of components from the milk plasma. However, the effects appear to be variable and dependent on physiological (animal) factors, and much remains ...

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“…O menor valor foi 3,26% ± 0,11, encontrado na amostra L 2 aos 30 dias, e o maior valor na amostra L 1 , com 12,30% ± 0,15 após (Figura 7a, b), os glóbulos de gordura apresentam tamanhos maiores quando comparados àqueles observados nos demais períodos (Figuras 7f, g, h, i). Possivelmente, o surgimento dos pequenos glóbulos de gordura pode ser consequência da ação de lipases microbianas ativas na matriz do queijo durante a maturação (COLLINS; McSWEENEY; WILKINSON, 2003) e/ou provenientes do tratamento aplicado no processamento desse derivado lácteo (LOPEZ, 2005;LOPEZ;CAMIER;GASSI, 2007). Embora o tratamento térmico do leite seja indispensável para garantir a qualidade sanitária na fabricação de queijos, quando é realizado de forma severa, pode afetar a estrutura do coágulo, sendo perceptível, mais tarde, na microestrutura do produto (PEREIRA; GOMES; MALCATA, 2009).…”

Section: Qualidade Higiênico-sanitária Do Leite Pasteurizado E Do Queunclassified