Effect of pasteurization and use of a native starter culture on proteolysis in a ewes’ milk cheese

Mendía, Carlos Salazar; Ibáñez, Francisco C.; Torre, P.; Barcina, Y.

doi:10.1016/s0956-7135(99)00099-7

Cited by 30 publications

(26 citation statements)

References 18 publications

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“…3a). The proportions of aminoacids accumulated in the 10-day-old PS and PSS cheeses were lower (P < 0.05) than in R and RS, as usual for pasteurized milk cheeses (Beuvier, 1990;Beuvier et al, 1997;Gaya et al, 1990;McSweeney et al, 1993;Mendia et al, 2000). In addition, lower amounts in PSS than PS cheese until day 10 are possibly related to significantly (P < 0.05) lower initial levels of proteolytic bacteria and lower pH of this cheese (Carretero, Trujillo, Mor-Mur, Pla, & Guamis, 1994).…”

Section: Chemical Characteristicsmentioning

confidence: 64%

“…For this reason, attempts have been made to recover the typical characteristics of cheeses from raw milk by using selected strains from the microflora of the artisanal cheeses to make cheese from pasteurized milk (Mendia, Ibanez, Torre, & Barcina, 2000;Nunez, Gaya, Medina, Rodriquez-Marin, & Garcia-Aser, 1986). Addition of lactic culture to raw milk, on the other hand, has been successfully employed to reduce the counts of Enterobacteriaceae, coliforms and Staphylococcus aureus in Manchego and Serena raw eweÕs milk cheeses (Gaya, Medina, & Nunez, 1983;Medina, Fernadez del Pozo, Rodriquez-Marin, Gaya, & Nunez, 1991).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characteristics of Batzos cheese made from raw, pasteurized and/or pasteurized standardized goat milk and a native culture

Psoni¹,

Tzanetakis²,

Litopoulou-Tzanetaki³

2006

Food Control

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Section: Chemical Characteristicsmentioning

confidence: 64%

Section: Introductionmentioning

confidence: 99%

Characteristics of Batzos cheese made from raw, pasteurized and/or pasteurized standardized goat milk and a native culture

Psoni¹,

Tzanetakis²,

Litopoulou-Tzanetaki³

2006

Food Control

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“…The release of peptides may be due primarily to proteolysis by nonstarter bacteria-derived protease activity in the raw milk as pasteurization of milk at 72 C for 30 seconds inactivated nonstarter culture bacteria. In contrast, Mendia et al (2000) reported that the level of proteolysis, mainly of b-casein, was higher in cheese made from pasteurized ewe milk than that made from raw milk.. The action of plasmin which is more active in milk that has been pasteurized than in unheated milk may be the reason for the contrast in results (Mendia et al, 2000;Benfeldt and Sørensen, 2001), although plasmin will be inactivated upon severe heat treatment of milk.…”

Section: Impact Of Dairy Processing On Formation and Degradation Of Bmentioning

confidence: 95%

“…In contrast, Mendia et al (2000) reported that the level of proteolysis, mainly of b-casein, was higher in cheese made from pasteurized ewe milk than that made from raw milk.. The action of plasmin which is more active in milk that has been pasteurized than in unheated milk may be the reason for the contrast in results (Mendia et al, 2000;Benfeldt and Sørensen, 2001), although plasmin will be inactivated upon severe heat treatment of milk. Although a number of studies have investigated the effect of thermal treatment of milk on proteolysis (Rynne et al, 2004;Hayaloglu et al, 2010;Hougaard et al, 2010), its effect on modification of protein, leading to formation of BCMs in the final fermented dairy product is still unknown.…”

Section: Impact Of Dairy Processing On Formation and Degradation Of Bmentioning

confidence: 95%

Formation and Degradation of Beta-casomorphins in Dairy Processing

Doan

Johnson

Busetti

et al. 2014

Critical Reviews in Food Science and Nutrition

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Milk proteins including casein are sources of peptides with bioactivity. One of these peptides is beta-casomorphin (BCM) which belongs to a group of opioid peptides formed from b-casein variants. Beta-casomorphin 7 (BCM7) has been demonstrated to be enzymatically released from the A1 or B b-casein variant. Epidemiological evidence suggests the peptide BCM 7 is a risk factor for development of human diseases, including increased risk of type 1 diabetes and cardiovascular diseases but this has not been thoroughly substantiated by research studies. High performance liquid chromatography coupled to UV-Vis and mass spectrometry detection as well as enzyme-linked immunosorbent assay (ELISA) has been used to analyze BCMs in dairy products. BCMs have been detected in raw cow's milk and human milk and a variety of commercial cheeses, but their presence has yet to be confirmed in commercial yoghurts. The finding that BCMs are present in cheese suggests they could also form in yoghurt, but be degraded during yoghurt processing. Whether BCMs do form in yoghurt and the amount of BCM forming or degrading at different processing steps needs further investigation and possibly will depend on the heat treatment and fermentation process used, but it remains an intriguing unknown.

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“…Estes trabalhos demonstraram que, em geral, os queijos fabricados com fermentos endógenos nacionais apresentaram qualidades semelhantes às dos queijos fabricados com fermentos importados. Constatou-se ainda que queijos elaborados com fermentos endógenos tiveram melhor aceitação pelo consumidor que os elaborados com fermentos comerciais 9,16,17,13,24,20,19,4 .…”

Section: Embalagemunclassified

Processamento do queijo coalho regional empregando leite pasteurizado e cultura lática endógena

Cavalcante¹,

Andrade²,

Furtado³

et al. 2007

Ciênc. Tecnol. Aliment.

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ResumoO objetivo deste trabalho foi estabelecer uma proposta para o processamento do queijo Coalho regional seguindo-se os procedimentos adequados para a obtenção de um produto final de qualidade. Empregou-se leite de vaca padronizado e pasteurizado e culturas láticas endógenas. Foram isoladas, identificadas e caracterizadas culturas láticas endógenas de leite de vaca cru e de queijos Coalho artesanais. Algumas culturas foram avaliadas para a fabricação do queijo Coalho, seguindo-se o fluxograma de fabricação estabelecido neste estudo. O produto final foi submetido a análises físico-químicas, teste de aceitação e teste de fritura. Os resultados obtidos mostraram que é viável a padronização do produto tradicional, proporcionando redução de custos, qualidade microbiológica e a manutenção das características sensoriais do queijo Coalho regional, com o uso de culturas láticas nacionais. Palavras-chave: queijo Coalho; processamento; cultura lática endógena. AbstractThe main objective of this work is to propose a manufacturing procedure to make a safe artisan Coalho type cheese. Pasteurized and standardized cow´s milk added with endogenous lactic acid culture was used in the procedure. Endogenous lactic cultures were identified and characterized after being isolated from raw cow´s milk and artisan cheeses. The selected cultures were used in the manufacturing procedure designed for Coalho type cheese. Cheese made with added endogenous lactic acid culture underwent physic-chemical analysis, sensory acceptance and fritter tests. Results showed that it is feasible to make such cheese in a standardized process, with improved microbiological quality, keeping sensory properties of traditional cheese made with raw milk and a reduced cost using suppression on imports of starter cultures. Keywords: Coalho type cheese; manufacture; endogenous lactic acid culture.Processamento do queijo coalho regional empregando leite pasteurizado e cultura lática endógena IntroduçãoO queijo Coalho é fabricado com massa semicozida e tradicionalmente consumido fresco ou maturado. É produzido há mais de 150 anos, em vários Estados da Região Nordeste do Brasil a partir de leite de vaca cru e/ou leite pasteurizado. Antigamente utilizava-se para coagulação do leite o coalho do estômago seco e salgado de animais silvestres ou bezerros. Atualmente esta prática foi substituída pelo uso de coalho industrial 12,18 . Em geral, o formato deste queijo é retangular e o seu peso varia entre 1,0 e 5,0 kg. Trata-se de produto popular e que faz parte da cultura da Região Nordeste; entretanto, não existe padronização do seu processo de elaboração, sendo comum o emprego de leite cru, o que coloca em risco a saúde do consumidor. A maioria dos queijos Coalho é fabricada em pequenas fazendas rurais e/ou em pequenas queijarias urbanas ou rurais 6 .Sabe-se que na elaboração de queijos, os fermentos ou culturas lácticas desempenham papel importante, porque a acidez produzida facilita a ação do coalho e auxilia na expulsão do soro 7 .Em diversos trabalhos científicos é r...

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Effect of pasteurization and use of a native starter culture on proteolysis in a ewes’ milk cheese

Cited by 30 publications

References 18 publications

Characteristics of Batzos cheese made from raw, pasteurized and/or pasteurized standardized goat milk and a native culture

Characteristics of Batzos cheese made from raw, pasteurized and/or pasteurized standardized goat milk and a native culture

Formation and Degradation of Beta-casomorphins in Dairy Processing

Processamento do queijo coalho regional empregando leite pasteurizado e cultura lática endógena

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