Effects of selected mesophilic Lactobacillus strains obtained from camel milk on the volatile and sensory profiles of a model short-ripened pressed cows’ milk cheese

Belkheir, Khadidja; Zadi‐Karam, Halima; Karam, Nicole; Carballo, Javier; Centeno, J. A.

doi:10.1016/j.idairyj.2020.104738

Cited by 14 publications

(5 citation statements)

References 33 publications

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“…Indeed, the adjunct strain was able to develop in curd and cheese, producing higher amounts of volatile compounds and organic acids as monitored through SPME GC-MS, thus differentiating the experimental Caciotta with respect to the control cheese. Moreover, Belkheir et al [ 228 ] prepared a Tetilla-type cheese using as adjunct cultures a high-diacetyl producer L. plantarum strain together with a peptidolytic L. brevis strain producing volatile sulfur compounds, to study the volatile profile and sensory characteristics of the model cheese and to compare it with the PDO Tetilla cheese. Volatile analysis with SPME GC-MS showed an increased abundance of acetic acid, hexanoic acid, ethyl butanoate, and ethyl hexanoate, as well as higher scores for flavor preference in the cheese made with the two adjuncts than in the control cheese, highlighting the fact that the use of selected adjunct strains would differentiate the cheese sensory properties.…”

Section: Omics Insights Into Flavor Formation In Cheesementioning

confidence: 99%

Omics Approaches to Assess Flavor Development in Cheese

Anastasiou

Κάζου

Georgalaki

et al. 2022

Foods

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Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to explore the microbiota composition and understand its dynamics and evolution during cheese manufacturing and ripening. Application of high-throughput DNA sequencing technologies have facilitated the more accurate identification of the cheese microbiome, detailed study of its potential functionality, and its contribution to the development of specific organoleptic properties. These technologies include amplicon sequencing, whole-metagenome shotgun sequencing, metatranscriptomics, and, most recently, metabolomics. In recent years, however, the application of multiple meta-omics approaches along with data integration analysis, which was enabled by advanced computational and bioinformatics tools, paved the way to better comprehension of the cheese ripening process, revealing significant associations between the cheese microbiota and metabolites, as well as their impact on cheese flavor and quality.

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Section: Omics Insights Into Flavor Formation In Cheesementioning

confidence: 99%

Omics Approaches to Assess Flavor Development in Cheese

Anastasiou

Κάζου

Georgalaki

et al. 2022

Foods

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“…Coagulants used in cheese preparation include animal rennins such as pepsin and chymosin, plant-based proteases, starter cultures, or organic acids for acidification. Milk coagulation with proteolytic enzymes proceeds by destabilization and precipitation of the casein micelles due to hydrolysis by enzymes or precipitation by acids after neutralizing the negative charges of k-casein ( 11 , 19 , 57 , 70 , 74 , 122 , 128 – 130 ).…”

Section: Effect Of Coagulantsmentioning

confidence: 99%

The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions

et al. 2022

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Numerous people in African, Middle Asian, Middle Eastern, and Gulf Cooperation Council (GCC) countries highly value camel milk (CM) as it plays a vital role in their diet. The protein composition of CM as well as the structure of its casein micelles differs significantly from bovine milk (BM). Cheeses made from CM have a weak curd and soft texture compared to those made from BM. This review article presents and discusses the effect of milk protein composition, processing conditions (pasteurization and high-pressure treatment), and coagulants (camel chymosin, organic acids, plant proteases) on the quality of CM cheeses. CM cheese's weak texture is due to compositional characteristics of the milk, including low κ-casein-to-β-casein ratio (≈0.05 in CM vs. ≈0.33 in BM), large micelle size, different whey protein components, and higher proteolytic activity than BM. CM cheese texture can be improved by preheating the milk at low temperatures or by high pressure. Supplementing CM with calcium has shown inconsistent results on cheese texture, which may be due to interactions with other processing conditions. Despite their structure, CM cheeses are generally well liked in sensory studies.

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“…The prevalence of S. aureus and other microorganisms is cause for concern about food safety in cheese production [17][18][19]. Various starter cultures are used for the production of cheeses [20][21][22][23]. Italian researchers have found that due to long-term use, cheese brines are gradually enriched with organic matter, which increase the number of microorganisms in brine.…”

Section: Introductionmentioning

confidence: 99%

Development of the technology of production of cheese ‘Suluguni’ for farms

Larionov

Kayukovab

Семенов

2021

IOP Conf. Ser.: Earth Environ. Sci.

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The aim of the research is the development of a technology for the production of ‘Suluguni’ cheese for farms from milk of cows. Investigations of the chemical composition and physicochemical properties of cows’ milk were carried out using by ultrasonic method. It was found that the mass fraction of protein in milk is 3.19±0.02%, fat is from 4.32±0.06% to 5.07±0.08%. For the production of cheese, milk was standardized. The protein content in normalized milk is 3.37±0.02%, fat - 2.84±0.03%. The ratio of the mass fraction of protein and fat in normalized milk was 1.00:1.19. It was found that the milk of cows meets the requirements for raw materials for the production of cheese. We have developed a technology for the production of brine cheese ‘Suluguni’, which consists of the following operations: receiving milk, preparing milk for making cheese, fermenting, curdling and processing the curd, setting grain, drying, cheddaring, melting, forming a cheese head, salting, storing, transportation and sale of products. Cheese meets the requirements for organoleptic, physicochemical and microbiological indicators. The research results make it possible to recommend to farms the technology for the production of ‘Suluguni’ cheese with cheddaring and thermomechanical processing of the cheese mass.

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Effects of selected mesophilic Lactobacillus strains obtained from camel milk on the volatile and sensory profiles of a model short-ripened pressed cows’ milk cheese

Cited by 14 publications

References 33 publications

Omics Approaches to Assess Flavor Development in Cheese

Omics Approaches to Assess Flavor Development in Cheese

The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions

Development of the technology of production of cheese ‘Suluguni’ for farms

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