Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese

Boutoial, Khalid; Alcántara, Yanilka; Rovira, S.; García, V.; Ferrandini, E.; López, M.B.

doi:10.1111/1471-0307.12024

Cited by 12 publications

(10 citation statements)

References 14 publications

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“…; Boutoial et al . ). In relation to the latter factor, the acidification rate and the final pH may have affected the metabolism of the lactic acid bacteria, particularly the lactococcal strains present in the DL‐starters.…”

Section: Resultsmentioning

confidence: 97%

A comparative biochemical study of two industrially produced short‐ripened cow's milk cheeses with PDO status: Rennet‐curd Tetilla cheese and acid‐curd Cebreiro cheese

Centeno

Rodríguez-Alonso

Carballo

et al. 2015

Int J of Dairy Tech

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The aim of this study was to characterise industrial Tetilla and Cebreiro Protected Designation of Origin (PDO) Spanish cheeses from a biochemical point of view and to relate some of the biochemical parameters to the cheesemaking process. Some differences in the amounts of organic acids and free amino acids between the two types of cheese were attributed to milk characteristics and the processing technology. The most abundant volatile compounds in both types of cheese were ethanol, isopropanol and diacetyl. The simple and nonspecific volatile profiles of the cheeses appear to be related to the commercial mesophilic DL-starters used in the manufacturing process.

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Section: Resultsmentioning

confidence: 97%

A comparative biochemical study of two industrially produced short‐ripened cow's milk cheeses with PDO status: Rennet‐curd Tetilla cheese and acid‐curd Cebreiro cheese

Centeno

Rodríguez-Alonso

Carballo

et al. 2015

Int J of Dairy Tech

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“…Furthermore, the detected amount of this fatty acid in this study was higher than that reported by Katsiari, Voutsinas, Alichanidis, and Roussis () (0.85mg/100 g). According to Georgala et al (), high levels of C4:0 fatty acid in cheese point out the selective lipolytic activity, which plays a major role in the organoleptic characteristics of cheese and improves the flavor of the cheese (Boutoial et al, ). The highest and lowest amounts of C4:0 fatty acid, on day 90 of ripening, were detected in the control and TG2 samples, respectively.…”

Section: Resultsmentioning

confidence: 99%

The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

Pourmolaie

Asl

Ahmadi

et al. 2018

Journal of Food Safety

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The aim of this study was to evaluate a Guar/Tragacanth gum‐based edible coating used on Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were coated by different coating materials in triplicate as following: C, coated with polyvinyl acetate as control, GC, coated with 1% Guar gum and TG1, TG2, and TG3, coated with 0.75, 1, and 1.25% Tragacanth gum, respectively. All samples were kept at 8 ± 2 °C for 90 days. The results showed that total mesophilic aerobic bacteria counts were altered under the effect of edible coating materials (p < .01). The moisture and protein contents of the samples decreased and increased during ripening, respectively (p < .01). pH, acidity, fat in dry matter, tyrosine, and tryptophan contents of samples also significantly affected with edible coatings (p < .01). The free fatty acid composition of samples affected by all edible coatings. Trichloroacetic acid soluble nitrogen as a percent of total nitrogen, lipolysis, and sensory evaluation of samples were not significantly different (p > .01). Practical applications The coating of Cheddar cheese by edible coatings (Guar/Tragacanth gum) compared to commercial coating (polyvinyl acetate), in addition to easy use and reduction of environmental pollution, improved the qualitative characteristics of this type of cheese. Therefore, these edible coatings can be used as new coatings for packaging of Cheddar cheese.

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“…Every type of cheese has a specific FAA composition, the concentration of which depends on production technology used, the extent and type of proteolysis, and the time and ripening conditions of each manufacturer (25). The total FAA content increased to 384.33 g kg −1 at the end of ripening.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of freeze-dried Tibetan kefir co-culture as a starter for production of Bod ljong cheese

Mei

Feng

Guo

et al. 2015

Food Sci Biotechnol

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The physico-chemical profile, proteolysis, flavor, and microbiological changes were investigated, and a sensory evaluation was performed for Bod ljong cheese prepared using a freeze-dried Tibetan kefir co-culture during ripening. The proteolysis level was high, the pH 4.6-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, water soluble nitrogen, and total free amino acid contents increased, and the protein content decreased during ripening. The effect of the starter culture on production of aroma-related compounds responsible for cheese flavor was also studied using solidphase microextraction GC-MS techniques. Alcohols and esters were the most abundant volatile compounds. Microbial counts during ripening increased steadily. Lactic acid bacteria, Lactobacillus and Lactococcus, were the dominant flora during ripening. Enterococci, Enterobacteriaceae, and Salmonella sp. bacterial counts were low or zero. The cheese was subjected to sensory evaluation by a panel and compared to commercial Bod ljong-type cheese.

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Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese

Cited by 12 publications

References 14 publications

A comparative biochemical study of two industrially produced short‐ripened cow's milk cheeses with PDO status: Rennet‐curd Tetilla cheese and acid‐curd Cebreiro cheese

A comparative biochemical study of two industrially produced short‐ripened cow's milk cheeses with PDO status: Rennet‐curd Tetilla cheese and acid‐curd Cebreiro cheese

The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

Evaluation of freeze-dried Tibetan kefir co-culture as a starter for production of Bod ljong cheese

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