Improvement in the quality of teleme cheese produced from ultrafiltered cow's milk

Veinoglou, B. C.; Boyazoglu, E. S.

doi:10.1111/j.1471-0307.1982.tb02713.x

Cited by 7 publications

(3 citation statements)

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“…For each batch of cheese made with ultrafiltered milk a control cheese was also prepared with traditional technology (Veinoglou, Boyazoglu, & Kotouza, 1980). To the milk for the control cheese 30 ml of a 40 per cent calcium chloride solution were added per 100 kg of milk.…”

Section: Experimental Methods and Materials Cheese Technologymentioning

confidence: 99%

Improvement in the quality of teleme cheese produced from ultrafiltered cow's milk

Veinoglou¹,

Boyazoglu

1982

Int J of Dairy Tech

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Mature teleme cheese producedfrom ultrafiltered milk has the disadvantage ofa sandy texture as well as a small difference in its traditional taste due to the incorporation of whey protein. Batches ofcow's milk, 300 kg each, were concentrated in an ultrajiltration unit. The addition of 0.5 per cent sodium chloride and ripening of the milk with a lactic starter so that the pH was reduced to 6.2 before beginning the ultrafiltration improved substantially the texture and the taste ofthe cheese. The yield ofthe experimental cheese is approximately 9 per cent higher than that of the control.

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Section: Experimental Methods and Materials Cheese Technologymentioning

confidence: 99%

Improvement in the quality of teleme cheese produced from ultrafiltered cow's milk

Veinoglou¹,

Boyazoglu

1982

Int J of Dairy Tech

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“…Introduced 32 years ago by Maubois, Mocquot and Vassal [28], the MMV process has achieved successful commercial development for many cheese varieties adapted to the habits and the culture of each region of the world : examples of this are fresh, soft and semi-hard cheeses such as Pavé d'Affinois, Saint-Paulin in France [11,21], Feta in Denmark and in Iran [50], Minas Frescal in Brazil [49,47], Quark in Germany [33]; Twarog in Poland [32]; Teleme in Greece [48]; Ricotta and Cream cheese in the USA [4,29] as well as hard cheeses such as Cheddar or Swiss cheese through the LCR concept [13,30]. Economic advantages explain the success of the MMV process.…”

Section: Introductionmentioning

confidence: 99%

Impact of broken cells of lactococci or propionibacteria on the ripening of Saint-Paulin UF-cheeses: extent of proteolysis and GC-MS profiles

Saboya

Goudédranche

Maubois

et al. 2001

Lait

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International audienceUF-cheeses have been successfully developed in many countries. However, proteolysis and the general extent of ripening were shown to be far slower compared to traditional varieties. The absence of starter lysis has been cited as a plausible explanation. In this work, propionibacteria and lactococci cells were disrupted using a new pilot homogenizer. Crude broken suspension (CBS), or cell-free extract (CFE), obtained after centrifugation, were added to UF-St Paulin retentate (concentration factor 6) made with a usual lactic starter. RO water was added to the control. Proteolysis was estimated by NCN, NPN and free amino acids. Neutral volatile compounds were determined by GC-MS. A low extent of ripening was noted in the control and the absence of starter lysis was effectively proved using immunodetection of lactococci cytoplasmic proteins. The addition of lactococci CBS or CFE increased free amino acid content (1.5 to 3 times) whereas propionibacteria CBS or CFE exhibited no significant increase, even when cheeses were ripened at 20 °C instead of 12 °C. By contrast, addition of propionibacteria CBS generated a significant increase in several volatile compounds like alcohols and ketones, whereas CFE did not, showing that the presence of live cells was required to form these compounds. CBS or CFE of lactococci did not significantly change the volatile compound profile. In conclusion, it was possible to influence the ripening of UF-cheese by the addition of crude broken bacterial cell suspensions. Other strains and species should now be investigated.Impact d'extraits cellulaires de lactocoques et de propionibactéries sur l'affinage de fromages UF : étendue de la protéolyse et profils CG-MS. Les fromages UF se sont développés avec succès dans de nombreux pays. Cependant, sans action technologique complémentaire, la protéolyse et par conséquent l'affinage sont nettement plus lents que dans les produits obtenus par les procédés traditionnels. L'absence de lyse du levain pourrait constituer une des causes possibles. Dans ce travail, des cellules de P. freudenreichii et de Lactococcus sp. ont été "cassées " à l'aide d'un nouvel homogénéisateur pilote. Les suspensions cassées brutes (CBS) ou les extraits intracellulaires (CFE) obtenus après centrifugation, ont été ajoutés à des rétentats UF de type St Paulin (concentration $\times$6) acidifiés à l'aide d'un levain lactique mésophile commercial. De l'eau osmosée était ajoutée au témoin. La protéolyse a été estimée par la mesure des teneurs en NCN, NPN et en acides aminés libres ; les composés volatils neutres par CG-MS. Dans le témoin, cette protéolyse était très limitée et l'absence de lyse du levain commercial (L. lactis) a été effectivement démontrée. L'addition de CBS ou de CFE de Lactococcus augmentait la teneur en acides aminés libres (1,5 à 3 fois). Cet accroissement n'était pas observé lors de l'addition de CBS ou de CFE de P. freudenreichii, même lorsque la température d'affinage était élevée à 20 °C au lieu de 12 °C. Par contre, l'addition de ...

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“…Exemplos disso são os queijos do tipo fresco, massa mole e semi-duros, tais como Pavé d' Affinois e Saint Paulin na França (Goudédranche et al, 1981;, Feta na Dinamarca e no Iran , Minas Frescal no Brasil , Quarg na Alemanha , Twarog na Polônia (Omar & Hosaja, 1986), Teleme na Grécia (Veinoglou & Boyazoglu, 1982), Ricota e Cream Cheese nos USA (Covacevich & Kosikowskí, 1977;Mauboís & Kosíkowski, 1978), bem como os queijos do tipo duro como o Cheddar ou os do tipo Suíço, f a bricados a partir do conceito LCR (low concentration retentate) Mistry & Maubois, 1993). O sucesso do processo MMV pode ser explicado através das vantagens econômicas por ele proporcionadas.…”

Section: Introductionunclassified

Lise de >i<Lactococcus>/i< sp. e proteólise em queijos fabricados com ultrafiltração e microfiltração

Saboya¹

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Primeiramente, agradeço a Deus por ter tido a chance de realizar esse trabalho, tendo ao lado pessoas maravilhosas que só me fizeram engrandecer! À Dra. Alda Lerayer, orientadora e amiga, pelo exemplo de sua pessoa, encorajamento e apoio fundamental durante toda a condução desse trabalho. Aos orientadores franceses, Dr. J.-L. Maubois e Dra. Sylvie Lortal (Lytic Chie!), pela amizade, acolhida, oportunidades oferecidas, pelos bons momentos compartilhados e pelo muito que aprendi durante esse tempo. Ao Prof. Dr. Luiz Eduardo Gutierrez, pela orientação, amizade e confiança na realização deste trabalho. Ao pessoal do Depto de Agrindústria, Alimentos e Nutricão, pela amizade e ap010, em particular Prof. Marília Oetterer, bibliotecárias Beatriz Giongo e Midian Gustinelli e dos funcionários Luiz C. Rodrigues, Márcia Bertarelli e Gislaine Nóbilo. À Ângela e à Amália do escritório da Fapesp na ESALQ, pela amizade e auxílios durante a elaboração e condução deste trabalho. Aos órgãos financiadores dessa pesquisa: FAPESP (São Paulo, Brasil), CAPES/COFECUB (Brasília, Brasil) e INRA (LRTL, Rennes, França). Ao pessoal do Laboratoire de Recherches de Technologie Laitiere, INRA, pelas facilidades concedidas, auxílio técnico e acolhida, em particular Henri Goudédranche e Jean-Yves Gassi (fabricação dos queijos); Rogé Pantier (análises de proteína), Jacques Fauquant (microfiltração do leite); Anne Thierry e Marie-B. Maillard (CG-MS); Daniel Mollé (HPLC); Michel Piot (análises de aminoácidos livres); Jeannine V Berrier (microscopia eletrônica); Anne-Marie Renouard, Alexandra Porche e Laurence Fauvel (secretaria); Gaby e Viviane (biblioteca); Paulete e Daniele (materiais).

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Improvement in the quality of teleme cheese produced from ultrafiltered cow's milk

Cited by 7 publications

References 2 publications

Improvement in the quality of teleme cheese produced from ultrafiltered cow's milk

Improvement in the quality of teleme cheese produced from ultrafiltered cow's milk

Impact of broken cells of lactococci or propionibacteria on the ripening of Saint-Paulin UF-cheeses: extent of proteolysis and GC-MS profiles

Lise de >i<Lactococcus>/i< sp. e proteólise em queijos fabricados com ultrafiltração e microfiltração

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