Industrial Manufacture of Feta‐Type Cheeses

Tamime, A. Y.; Robinson, R. K.; Kiers, G.

doi:10.1002/9780470995860.ch3

Cited by 6 publications

(9 citation statements)

References 61 publications

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“…BAF cheese has a very soft texture and void spaces. The taste of product is similar to the traditional product (Tamime, Robinson, & Kiers, 2006). In recent years, the food science has moved toward using innovative substances in novel types of products due to the health benefits (Nunes, Batista, Raymundo, Alves, & Sousa, 2003).…”

Section: Introductionmentioning

confidence: 84%

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Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese

Mazinani

Motamedzadegan

Raeisi

et al. 2020

J Food Process Preserv

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The aim of this work is to study the impact of pea protein isolate (PPI) on the microstructural, textural, and rheological properties of bacteriologically acidified feta (BAF) cheese fortified with milk protein concentrate (MPC) during 30 days of storage. Various blends of MPC and PPI were mixed at levels of 12:0%, 10:2%, 9:3%, 8:4%, 7:5%, 6:6% (w/v dry basis), respectively. The results showed that substitution of MPC by PPI led to reduction G′ (storage modulus) and G″ (loss modulus), but the gain firmness, springiness, and gumminess were observed during the storage. Low PPI supplements (2% and 3%) did not have adverse effects on the sensory and textural characteristics. The images of microstructure indicated the homogenous and denser protein matrix networks, it was due to good cross‐linked protein matrix. However, a weak structure and more open network were observed at higher concentration of PPI (5% and 6%). Practical applications These days, there is a rapid increase in demand for legume proteins. Moreover, pea protein has a great potential so as to use in the food formulations as a substitution of animal proteins. For this purpose, PPI was used at different rates for producing BAF cheese fortified with MPC. The results showed that adding PPI and MPC changed the physicochemical properties of cheese samples and MPC could be replaced with 3% PPI in BAF cheese without the undesirable effects on the sensory and textural properties.

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Section: Introductionmentioning

confidence: 84%

“…Cow’s milk was obtained from Damdaran Company containing 3.24% w/v fat, 3.00% w/v protein. The production of BAF cheese was similar to the method described by Tamime et al (2006) with some modifications. The formulations contained milk, MPC, and PPI at a level that provides a protein content of 12%.…”

Section: Methodsmentioning

confidence: 99%

Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese

Mazinani

Motamedzadegan

Raeisi

et al. 2020

J Food Process Preserv

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“…Based on the principles of HACCP and GMP, dairies have developed site-specific regulations and sanitation procedures. Implementation of HACCP analyzes in the production of Feta-type cheeses have been reported (Mauropoulos and Arvanitoyannis, 1999;Tamime et al, 2007;El-Hofi et al, 2010;Carrascosa et al, 2016;Kapshakbayeva et al, 2019). For instance, Kapshakbayeva et al (2019) performed a systematic analysis of hazards, their causes, consequences, and preventive measures throughout the production line of the white-brined cheese type Halloumi, and identified 10 risk factors and the Critical Control Points (CCP) in the individual production step (equipment, raw milk, pasteurization, enzyme application, curd processing, molding, salting, and packaging).…”

Section: Quality Assurancementioning

confidence: 99%

“…Microbiological hazards may be caused by the growth of psychrotrophic microorganisms and pathogens (raw milk), presence of bacteriophages (from starter cultures and/or environment), and cross-contamination with spoilage microorganisms after milk pasteurization. Chemical hazards may result from the presence of toxins, residues of detergents, disinfectants, and other chemical substances, while physical hazards are typically associated with penetration of extraneous material from the environment, e.g., parts of the equipment and packaging material (Tamime et al, 2007;El-Hofi et al, 2010).…”

Section: Quality Assurancementioning

confidence: 99%

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Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

et al. 2020

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Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon spp. Although their spoilage potential varies at both species and strain levels, yeasts will, in case of excessive growth, present a microbiological hazard, effecting cheese quality. To evaluate the hazard and trace routes of contamination, the exact taxonomic classification of yeasts is required. Today, identification of dairy yeasts is mainly based on DNA sequencing, various genotyping techniques, and, to some extent, advanced phenotypic identification technologies. Even though these technologies are state of the art at the scientific level, they are only hardly implemented at the industrial level. Quality defects, caused by yeasts in white-brined cheese, are mainly linked to enzymatic activities and metabolism of fermentable carbohydrates, leading to production of metabolites (CO 2 , fatty acids, volatile compounds, amino acids, sulfur compounds, etc.) and resulting in off-flavors, texture softening, discoloration, and swelling of cheese packages. The proliferation of spoilage yeast depends on maturation and storage conditions at each specific dairy, product characteristics, nutrients availability, and interactions with the co-existing microorganisms. To prevent and control yeast contamination, different strategies based on the principles of HACCP and Good Manufacturing Practice (GMP) have been introduced in white-brined cheese production. These strategies include milk pasteurization, refrigeration, hygienic sanitation, air filtration, as well as aseptic and modified atmosphere packaging. Though a lot of research has been dedicated to yeasts in dairy products, the role of yeast contaminants, specifically in white-brined cheeses, is still insufficiently understood. This review aims to summarize the current knowledge on the identification of contaminant yeasts in white-brined cheeses, their occurrence and spoilage potential related to different varieties of white-brined cheeses, their interactions with other microorganisms, as well as guidelines used by dairies to prevent cheese contamination.

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Cheese

Mistry¹

2012

Membrane Processing

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Industrial Manufacture of Feta‐Type Cheeses

Cited by 6 publications

References 61 publications

Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese

Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

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