Influence of the fat content of Cheddar cheese on retention and localization of starters

Laloy, Edith; Vuillemard, Jean-Christophe; Soda, M. El; Simard, R.E.

doi:10.1016/0958-6946(95)00068-2

Cited by 78 publications

(64 citation statements)

References 11 publications

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“…Microstructural and physicochemical dynamics of fat globules in cheese appear to influence the localisation and retention of starter lactococci in cheese [35]. However, to date, no detailed scientific investigation has been undertaken to elucidate the mechanism of accessibility of fat in cheese for lipolysis [36].…”

Section: Discussionmentioning

confidence: 99%

Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

116

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-Bovine fat is dispersed in raw milk as natural milk fat globules, with an average diameter of 4 µm, which are enveloped in a biological membrane, the milk fat globule membrane (MFGM). However, dairy processes modify the supramolecular structure and the surface composition of milk fat. Thus, milk fat is present in many dairy products under various forms. In this study, we focused on the fact that natural milk fat globules are rarely consumed in their native state, i.e. in fresh raw milk. In most drinking milks, fat globules are homogenised in order to avoid their rising at the surface of the products. Furthermore, fat globules are heat treated to avoid the growth of micro-organisms. As a consequence of the technological process applied, the volume-weighted average diameter of fat globules in drinking milks is in the range 0.2-0.5 µm. Homogenisation of fat globules led to the partial disruption of the MFGM and to the adsorption of milk proteins. Moreover, this study showed that in cheeses, milk fat can be dispersed as (i) fat globules with the MFGM, (ii) aggregates of fat globules, (ii) homogenised fat globules, (iii) free fat and (iv) a combination of different phases and structures. The knowledge of the supramolecular structure of milk fat in dairy products is of primary importance regarding its technological, sensorial and nutritional properties. milk fat / microstructure / confocal laser scanning microscopy

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Section: Discussionmentioning

confidence: 99%

Focus on the supramolecular structure of milk fat in dairy products

Lopez¹

2005

Reprod. Nutr. Dev.

116

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“…Observações do coágulo do queijo por microscopia eletrônica indicam que a população de bactérias está diretamente relacionada com o conteúdo de gordura no queijo. Laloy et al (1996) observaram que as populações da cultura lática eram de 30 a 100% maiores e de quatro a 10 vezes maiores em queijos Cheddar com redução de 50% de gordura e em queijos Cheddar integrais, respectivamente, quando comparados com queijos Cheddar sem gordura.…”

Section: Amostras E Caracterização Físico-químicaunclassified

Queijo Parmesão: caracterização físico-química, microbiológica e microestrutura

Barros¹,

Azevedo²,

Júnior³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Proteolysis caused by starter proteases and proteolysis and lipolysis by MFGM enzymes may lead to a richer and more intense flavour in cheeses with higher MFGM contents [Laloy et al, 1996;Lopez et al, 2007;Ma & Barbano, 2000;Michalski et al, 2003]. The larger fat globule surface area is likely to enhance aroma perception due to a greater contact surface of fat in the mouth [Michalski et al, 2003].…”

Section: Content Of the Mfgm In Dairy Productsmentioning

confidence: 99%

“…Hydrolyzed MFGM components may be a source of carbon for some lactic acid bacteria, residing at the interface region of the para-casein matrix and the fat globule surface, which is suggested to interact with the MFGM in Cheddar cheese during ripening [Laloy et al, 1996;Lopez et al, 2007]. Proteolysis caused by starter proteases and proteolysis and lipolysis by MFGM enzymes may lead to a richer and more intense flavour in cheeses with higher MFGM contents [Laloy et al, 1996;Lopez et al, 2007;Ma & Barbano, 2000;Michalski et al, 2003].…”

Section: Content Of the Mfgm In Dairy Productsmentioning

confidence: 99%

Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane – A Review

El-Loly¹

2011

Pol. J. Food Nutr. Sci.

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processes and defense mechanisms in the newborn [Cavaletto et al., 2006].The stabilizing membrane acts as reactive sorts on the interface between the barriers of milk serum. As such, it can be globule and rate-controlling for a host of physical and of enzymes chemical interactions, e.g., binding mace elements; controlled release of the polar materials products of lipolysis; transfer of milk serum; maintenance of emulsion into stability by prevention of globule fusion; availability of fatty acids and cholesterol for micellar absorption in the small intestine; and destabilization by creaming, clumping, churning, freeze-thaw, and heating, resulting in loosely bound substances into milk transfer serum. Worthy of notice is that the interactions are dynamic.Moreover, it is assumed that the MFGM proteins also possess specific nutritional properties. As such, due to their origin, composition and structure, MFGM polar lipids and proteins could be used as an emulsifier or stabilizer, combining technological and nutritional functionality [Mulder & Walstra, 1974;Anderson & Cawston, 1975;Patton & Keenan, 1975;Patton & Jensen, 1975, 1976Keenan et al., 1983;Mather & Keenan, 1983; McPherson & Kitchen, 1983; Walstra & Jenness, 1984;Keenan & Dylewski, 1985 Bucbheim, 1986;Mather, 1987; Keenan et al., 1988;Keenan & Dylewski, 1995;Keenan & Patton, 1995;Mather & Keenan, 1998;Danthine et al., 2000; Keenan, 2001; Keenan & Mather, 2002; Ollivier--Bousquet, 2002;Lopez et al., 2006Lopez et al., , 2007Sanchez-Juanes et al., 2009;Zamora et al., 2009]. Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane -a Review Mohamed Mansour El-Loly Dairy Department, National Research Centre, Dokki, Cairo, EgyptKey words: milk fat globule membrane, mammary gland, isolation, structure, stability, nutritional, nutraceuticalIn the last few years, knowledge on the composition and properties of the milk fat globule membrane (MFGM) increased significantly. It is now recognized that the MFGM is highly complex in structure and composed of different protein and lipid components with specific technological and nutritional properties. As such, MFGM materials have been isolated and characterized as valuable ingredients for incorporation into new food products. However, MFGM are also sensitive to modification during isolation and processing, and care should be taken to standardize the composition and characteristics of the membrane to maintain its unique properties during application in food products.The MFGM is subject to changes in composition and structure from the moment the fat globule leaves the mammary secretory cell. Upon milk harvesting and further milk handling, further changes to the MFGM take place. Depending on the type and degree of treatment, this may involve different physico-chemical interactions between various membrane components, the loss of membrane components and/or adsorption of components from the milk plasma. However, the effects appear to be variable and dependent on physiological (animal) factors, and much remains ...

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Influence of the fat content of Cheddar cheese on retention and localization of starters

Cited by 78 publications

References 11 publications

Focus on the supramolecular structure of milk fat in dairy products

Focus on the supramolecular structure of milk fat in dairy products

Queijo Parmesão: caracterização físico-química, microbiológica e microestrutura

Composition, Properties and Nutritional Aspects of Milk Fat Globule Membrane – A Review

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