Importance of Calcium and Phosphate in Cheese Manufacture: A Review

Lucey, J.A.; Fox, Patrick F.

doi:10.3168/jds.s0022-0302(93)77504-9

Cited by 384 publications

(325 citation statements)

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“…These results agree with previous studies [16,27,57,85]. These differences in mineral composition between the cheeses can be related to differences in acidification, heating and salting levels [47,53]. As a result of milk fermentation, the decrease in milk pH renders progressively soluble colloidal calcium phosphate, Ca bound to phosphoserines and carboxyls as well as Mg bound to casein [7,9,47].…”

Section: Mineralssupporting

confidence: 82%

“…The cheese-making process can modify milk composition in a more or less important way depending on the manufacturing parameters, and thereby influence cheese composition. For example, the microbial fermentation that milk undergoes during its transformation into cheese can modulate cheese composition either directly by synthesizing B vitamins [67,72] or indirectly by solubilizing certain minerals which may be lost into the whey following the milk coagulation and acidification of curd [53]. The influence of the cheese-making process on the cheese contents of other components such as carotenoids or fat-soluble vitamins are less well documented and need to be specified.…”

Section: Introductionmentioning

confidence: 99%

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Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

128

110

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-To assess the relationship between conditions of milk production and cheese contents of components of nutritional interest, it is necessary to know to what extent the compositional variability of cheese depends on that of milk. The respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest were therefore studied under real conditions of cheese production considering four different cheese-making technologies. The nutritional characteristics of the original milk were subject to high variations partly due to animal species (cow vs. goat). Apart from the aspects related to the dry matter content of cheese, the cheese compositional variability in fatty acids, β-carotene, xanthophylls and vitamin E depended mainly on the composition of the original milk. For vitamin A, it was partially influenced by both the original milk composition and the cheese-making process. Regarding folates and minerals, as well as total antioxidant capacity, the cheese composition varied mainly with the cheese-making process. In addition, the cheese-making technology had a significant effect on the cheese composition in minerals and folates, but did not influence the other components affected by the cheesemaking process. Consequently, the cheese contents of fat-soluble compounds depend directly on the conditions of milk production. On the contrary, the composition of cheese in water-soluble compounds varies independently of the conditions of milk production. The total antioxidant capacity of pressed cheeses, unlike the original milk, was positively correlated with some fat-soluble antioxidants. It could therefore be influenced by the conditions of milk production. Résumé -Effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel. De façon à étudier la relation entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage, il est nécessaire de savoir dans quelle mesure la variabilité de composition du fromage dépend de celle du lait d'origine. Les effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel ont donc été étudiés en conditions réelles de production du fromage et en considérant quatre technologies fromagères différentes. Les caractéristiques nutritionnelles du lait à l'origine du fromage sont soumises à de grandes variations en partie dues à l'espèce animale (vache vs. chèvre). Mis à part les aspects liés à la teneur en matière sèche du fromage, la variabilité de composition du fromage en acides gras, en β-carotène, en xanthophylles et en vitamine E dépend principalement de la composition du lait d'origine, alors que pour la vitamine A celle-ci est influencée à la fois par la composition du lait d'origine et par la transformation fromagère. Par contre, la composition en folates et en minéraux du fr...

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Section: Mineralssupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

128

110

View full text Add to dashboard Cite

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“…Upon dissociation, organic acids liberate H + , causing a decrease in pH. Buffering in cheese is related to the presence of proteins and inorganic constituents such as weak acids, bases and metal ion complexes [9]. The production of acid should lead to immediate solubilization of calcium and phosphate entrapped by the para-casein network, which would act as a buffer resisting the decrease in the pH [21].…”

Section: Physicochemical Analysismentioning

confidence: 99%

Viscoelastic behavior during the ripening of a commercial low-fat soft cheese

Meza

Verdini

Rubiolo

2010

Dairy Sci. Technol.

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-The change in the viscoelastic behavior over ripening of a commercial low-fat soft cheese was investigated. Twelve low-fat soft cheeses that contained microparticulated whey proteins as fat mimetics (Simplesse ® ) were obtained from a local factory and stored at 6°C. Three of these cheeses were sampled at 1, 21, 48 and 76 days of ripening. Physicochemical properties such as pH, moisture content, salt concentration and maturation index (MI) were determined. Frequency sweeps were performed in the range of 0.01-10 Hz at 20°C and the region of linear viscoelasticity was determined by performing stress sweeps. Frequency dependence of elastic and viscous moduli was modeled using the power-law and Maxwell equations. The initial moisture content was 52.80 ± 0.46% and did not change significantly during ripening. Salt concentration on day 1 was 0.41 ± 0.01% and increased significantly during maturation. The pH decreased from 5.27 ± 0.03 on day 1 to 5.11 ± 0.03 by day 48 while the MI increased from 3.60 ± 0.67 on day 1 to 8.66 ± 1.05% by day 48. Low-fat soft cheese containing whey proteins behaved as a linear viscoelastic material during dynamic testing at stresses below 630 Pa. In general, viscoelastic parameters derived from both models decreased with ripening time and at the same kinetic rate, showing that ripening contributed to changes in the structure of the cheese matrix. Rheological and physicochemical properties were correlated using one of the parameters derived from the power-law model, and the results indicated that correlations improved when MI was included in the model. low-fat soft cheese / viscoelasticity / physicochemical properties / ripening Les propriétés physicochimiques telles que le pH, la teneur en humidité, la concentration en sel et l'index de maturation ont été détermi-nées. Des balayages de fréquence dans la zone 0,01-10 Hz ont été réalisés à 20°C et la région de viscoélasticité linéaire a été déterminée en réalisant des balayages en contrainte. La dépendance à la fréquence des modules élastique et visqueux a été modélisée par la loi de puissance et les équations de Maxwell. La teneur initiale en humidité était de 52,80 ± 0,46 % et ne variait pas de façon significative au cours de l'affinage. La teneur en sel était de 0,41 ± 0,01 % le 1 er jour et augmentait significativement au cours de la maturation. Le pH diminuait de 5,27 ± 0,03 le 1 er jour à 5,11 ± 0,03 le 48 e jour, tandis que l'index de maturation augmentait de 3,60 ± 0,67 le 1 er jour à 8,66 ± 1,05 le 48 e jour. Le fromage à pâte molle allégé en matière grasse contenant les protéines de lactosérum avait un comportement viscoélastique linéaire au cours du test dynamique à des contraintes inférieures à 630 Pa. En général, les paramètres viscoélastiques dérivés des deux modèles diminuaient au cours de l'affinage et avec la même cinétique, ce qui montre que l'affinage contribuait aux changements de structure de la matrice fromagère. Les propriétés rhéologiques et physico-chimiques étaient corrélées en utilisant un des paramètres ...

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“…Secondly, during the cheese-making process, the composition of the original milk is modified differently depending on the process. For example, the mineral composition of cheese greatly varies according to the rate of acid production and the pH of whey at draining [49], while its content of vitamin B mainly depends on the level of microbial synthesis [61].…”

Section: Introductionmentioning

confidence: 99%

Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese

Lucas

Agabriel

Martin

et al. 2006

Lait

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-The aim of this correlational study was to: (1) characterize the composition of cow's milk farmhouse cheeses in terms of average contents and variability in fatty acids, retinol, α-tocopherol, folate, β-carotene, xanthophylls, calcium, phosphorus, magnesium, potassium, zinc, sodium chloride and total antioxidant capacity (TAC) and (2) identify herd characteristics and feeding practices associated with differences in cheese composition. Three hundred and six farmhouse pressed cheeses, produced under real herd management conditions throughout the year, were collected. The conditions of milk production were identified beforehand by means of surveys. The farmhouse cheese was characterized by a high variability in composition. The nature of the basic fodder ration (pasture vs. preserved forages, in particular) explained a great part of the variability in the fat-soluble components in the cheese. The cheese fat was richer in C4:0, C18:0, cis-9 C18:1, trans-11 C18:1, cis-9, trans-11 C18:2 (CLA), β-carotene, xanthophylls, retinol, α-tocopherol and TAC and poorer in C10:0, C14:0 and C16:0 with the pasture-based rations compared with the preservedforage-based rations. In the grazing period, it was the poorest in C6:0 to C14:0, β-carotene and retinol and the richest in cis-9 C18:1, C18:2 n-6 and C18:3 n-3 with the alpine pasture. It was higher in trans-11 C18:1, CLA, β-carotene and xanthophylls and lower in C16:0 with a first-use pasture compared with a pasture of higher use rank. A higher percentage of concentrate was associated with higher levels of C14:0 and C16:0 and lower levels of trans-11 C18:1, CLA, C18:2 n-6, C18:3 n-3, xanthophylls and retinol. In the indoor feeding period, the cheese fat was the poorest in trans-11 C18:1, CLA, C18:3 n-3 and β-carotene with the maize-based rations, while the vitamin A and E supplementation was associated with higher retinol and α-tocopherol contents, respectively. Herd characteristics did not markedly affect the cheese composition, except the breed. In particular, Abondance and Montbéliarde breeds were associated with higher CLA percentage in the cheese than the * Corresponding author (通讯作者): jbc@clermont.inra.frArticle published by EDP Sciences and available at http://www.edpsciences.org/lait or http://dx

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Importance of Calcium and Phosphate in Cheese Manufacture: A Review

Cited by 384 publications

References 40 publications

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Viscoelastic behavior during the ripening of a commercial low-fat soft cheese

Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese

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