Effect of modifying lactose concentration in cheese curd on proteolysis and in quality of Cheddar cheese

Shakeel-Ur-Rehman,; Waldron, David S.; Fox, Patrick F.

doi:10.1016/j.idairyj.2003.11.008

Cited by 62 publications

(45 citation statements)

References 13 publications

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“…All cheeses had similar levels of moisture, fat, protein, S/M, pH, lactate, ash, and calcium. The results are in agreement with the findings of others (Huffman & Kristoffersen, 1984;Shakeel-Ur-Rehman et al, 2004) showing that curd washing did not influence the gross composition of the cheese. The concentration of lactose at 14 days decreased significantly with curd washing, from w0.58% (w/w) in the unwashed curd, control cheese (5.3 LLAMc) to w0.15% (w/w) in the 3.9 LLAMc cheese, which had the highest level of curd washing.…”

Section: Cheese Compositionsupporting

confidence: 93%

“…0.7, df ¼ 10) between the extent of curd washing and levels of residual lactose at ripening times up to 180 days, but especially during the first month. Similarly, previous studies (Huffman & Kristoffersen, 1984;Shakeel-Ur-Rehman et al, 2004;Upreti & Metzger, 2006) have noted that residual lactose levels in cheese at 1e30 days after manufacture decreased with curd washing. Such a trend is expected as lactose is a water-soluble solute.…”

Section: Lactosesupporting

confidence: 70%

“…Lower levels of lactose at day one led to lower levels of lactate and higher pH values in the mature 9 month-old cheese; flavour developed more slowly in the LL cheeses, which were described as being less sharp. Shakeel-Ur-Rehman, Waldron, and Fox (2004) also prepared HL and LL cheeses, with lactose levels of 2.3 and 0.25% (w/w) at day one, by fortifying the milk to 8.4% (w/w) lactose with lactose powder (HL) or by washing of the curds from control milk (LL; lactose concentration not given), respectively. Although the pH of the HL cheese decreased significantly during maturation from w5.3 at day one to 4.8 at day 180, that of the LL cheese remained relatively constant at w5.3e5.4.…”

Section: Introductionmentioning

confidence: 99%

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Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese

Hou

Hannon

McSweeney

et al. 2012

International Dairy Journal

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Section: Cheese Compositionsupporting

confidence: 93%

Section: Lactosesupporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese

Hou

Hannon

McSweeney

et al. 2012

International Dairy Journal

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“…The lower pH of the FF cheeses, despite their low level of lactic acid (Fig. 3) relative to the corresponding RF and HF cheeses, may appear surprising based on the findings of previous studies (Hou et al 2012(Hou et al , 2014Huffman and Kristoffersen 1984;Shakeel-Ur-Rehman et al 2004) that show an inverse relationship between pH and lactic acid content. The lower pH of the FF cheeses is likely to be associated with their relatively high LA:P (Hou et al 2014) and low concentration of FAA.…”

Section: Discussionmentioning

confidence: 78%

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

McCarthy

Wilkinson

Kelly

et al. 2015

Dairy Sci. & Technol.

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There is an increasing focus on the development of cheese with reduced-fat and salt contents, owing to greater consumer focus on the profiling and intake management of nutrients. The current study evaluated the effects of reducing fat and salt, each by 30 and 50%, on the composition, microbiological and biochemical characteristics of Cheddar-style cheese over a 270-day ripening period. Reducing salt from 1.9 to 1.2 or 0.9% (w/w) significantly increased (P<0.05) moisture, lactic acid, lactic acid-to-protein ratio and water activity and reduced the mean level of residual lactose and starter culture die-off during ripening. Reducing fat from 33 to 22 or 16% (w/w) resulted in significant increases in moisture, protein and lactic acid and reductions in salt-in-moisture, moisture-in-non-fat substances and lactic acid-to-protein ratio. Lactose content, pH and water activity were significantly affected by the interaction of fat and salt. The pH changed during the course of ripening, decreasing in full-fat full-salt cheese, increasing in half-fat reduced-salt and half-fat half-salt cheeses and remaining constant in other cheeses with different fat and salt levels. After 270 days of maturation at 8°C, the full-fat full-salt cheese had lower concentrations of lactic acid and free amino acids and pH and a higher lactic acid-to-protein ratio than the reduced-fat reduced-salt or half-fat half-salt cheeses. The current results, together with a follow-on communication on the impacts of reducing fat and salt on physical and sensory properties, will provide a knowledge platform which should facilitate the commercial development of reduced-salt, reduced-fat, dry-salted cheeses.

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“…Since milk has a 4% of lactose (Shakeel-Ur-Rehman et al, 2004), to use as starters L. lactis strains in which putrescine biosynthesis is repressed by lactose could prevent putrescine accumulation in cheese. However, there are cheeses in which the population of L. lactis remains dominant even during their maturation (Florez and Mayo, 2006), when lactose has already been consumed (Portnoi and MacDonald, 2009).…”

Section: Discussionmentioning

confidence: 99%

Lactose-mediated carbon catabolite repression of putrescine production in dairy Lactococcus lactis is strain dependent

et al. 2015

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Lactococcus lactis is the lactic acid bacterial (LAB) species most widely used as a primary starter in the dairy industry. However, several strains of L. lactis produce the biogenic amine putrescine via the agmatine deiminase (AGDI) pathway. We previously reported the putrescine biosynthesis pathway in L. lactis subsp. cremoris GE2-14 to be regulated by carbon catabolic repression (CCR) via glucose but not lactose (Linares et al., 2013). The present study shows that both these sugars repress putrescine biosynthesis in L. lactis subsp. lactis T3/33, a strain isolated from a Spanish artisanal cheese. Furthermore, we demonstrated that both glucose and lactose repressed the transcriptional activity of the aguBDAC catabolic genes of the AGDI route. Finally, a screening performed in putrescine-producing dairy L. lactis strains determined that putrescine biosynthesis was repressed by lactose in all the L. lactis subsp. lactis strains tested, but in only one L. lactis subsp. cremoris strain. Given the obvious importance of the lactose-repression in cheese putrescine accumulation, it is advisable to consider the diversity of L. lactis in this sense and characterize consequently the starter cultures to select the safest strains.

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Effect of modifying lactose concentration in cheese curd on proteolysis and in quality of Cheddar cheese

Cited by 62 publications

References 13 publications

Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese

Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

Lactose-mediated carbon catabolite repression of putrescine production in dairy Lactococcus lactis is strain dependent

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