Nutritional Aspects of Cheese

Renner, E.

doi:10.1007/978-1-4615-2650-6_15

Cited by 30 publications

(27 citation statements)

References 78 publications

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“…W badaniach własnych nie wykazano jednak istotnego wpływu tego procesu na zawartość wody w analizowanych produktach, nie stwierdzono bowiem statystycznie istotnych różnic w zawartości wody pomiędzy serami krótko dojrzewającymi wędzonymi i niewędzonymi. Według danych piśmiennictwa, bezwzględna zawartość tłuszczu w serach dojrzewających waha się w granicach 20-30% (22). W badaniach własnych średnia zawartość tłuszczu wynosiła od 22,2% w serach wędzonych krótko dojrzewających do 24% w serach długo dojrzewających niewędzonych.…”

Section: Wyniki I Omówienieunclassified

“…Średnia jego zawartość w zależności od rodzaju sera waha się od 10% w serach typu cottage do nawet 37,5% w serach typu parmezan (22). Jak wykazały badania własne, średnia zawartość białka w analizowanych produktach wynosiła od 25,6% do 31,6%, przy czym istotnie najwyższą jego zawartość stwierdzono w serach niewędzonych długo dojrzewających.…”

Section: Wyniki I Omówienieunclassified

“…We wszystkich trzech rodzajach badanych serów sumaryczna zawartość aminokwasów egzogennych była porównywalna i wahała się od 46,17 g do 47,36 g/100 g białka, zaś aminokwasów endogennych w granicach 52-53 g/100 g białka. Jak podaje Renner (22), sumaryczna zawartość aminokwasów egzogennych (z wyłączeniem histydyny) dla serów jako grupy technologicznej produktów spożywczych wynosi 51,6 g/100 g białka. Spośród analizowanych aminokwasów endogennych jedyne stwierdzone statystycznie różnice dotyczyły proliny, której najwyższą zawartość stwierdzono w serach niewędzonych długo dojrzewających oraz seryny i kwasu asparaginowego, których poziom różnił się statystycznie istotnie tylko pomiędzy serami krótko i długo dojrzewającymi, niepoddanymi procesowi wę-dzenia.…”

Section: Wyniki I Omówienieunclassified

“…W zależności od rodzaju sera, 100 g tego produktu pokrywa od 30-40% do nawet 100% dziennego zapotrzebowania organizmu na wapń oraz od 12-20% do 40-50% dziennego zapotrzebowania na fosfor (22). Ponadto, sery są bogatym źródłem bioaktywnych peptydów wykazujących korzystne działanie w przebiegu nadciśnienia tętniczego poprzez właściwości inhibicyjne wobec konwertazy angiotensyny (ACE), jak również mogą być dostarczycielem sprzężonego kwasu linolowego (CLA) i sfingolipidów, którym przypisuje się działanie antynowotworowe (10,29).…”

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Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Knysz¹,

Gondek²,

Pyz‐Łukasik³

et al. 2018

Medycyna Weterynaryjna

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The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

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Section: Wyniki I Omówienieunclassified

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Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Knysz¹,

Gondek²,

Pyz‐Łukasik³

et al. 2018

Medycyna Weterynaryjna

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“…About 95% of cow's milk nitrogen occurs in the form of proteins, amongst which casein, which mainly exists in the form of calcium phospho-caseinate, is the most prominent (Fox, 1989a;Spreer, 1998). During cheesemaking, about 95% of the casein is transformed from milk into curd (Renner, 1993). This transformation occurs in three basic steps: coagulation, draining, and ripening.…”

Section: Introductionmentioning

confidence: 99%

Biotechnological Methods to Accelerate Cheddar Cheese Ripening

Azarnia

Robert

Lee

2006

Critical Reviews in Biotechnology

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Cheese is one of the dairy products that can result from the enzymatic coagulation of milk. The basic steps of the transformation of milk into cheese are coagulation, draining, and ripening. Ripening is the complex process required for the development of a cheese's flavor, texture and aroma. Proteolysis, lipolysis and glycolysis are the three main biochemical reactions that are responsible for the basic changes during the maturation period. As ripening is a relatively expensive process for the cheese industry, reducing maturation time without destroying the quality of the ripened cheese has economic and technological benefits. Elevated ripening temperatures, addition of enzymes, addition of cheese slurry, attenuated starters, adjunct cultures, genetically engineered starters and recombinant enzymes and microencapsulation of ripening enzymes are traditional and modern methods used to accelerate cheese ripening. In this context, an up to date review of Cheddar cheese ripening is presented.

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Effect of the Addition of Papain on the Dry Fermented Sausage Proteolysis

Dı́az

Fernández

Fernando

et al. 1996

J. Sci. Food Agric.

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The effects of the addition of two different concentrations of papain on the proteolysis development and the sensory characteristics of dry fermented sausage were studied. In all batches, water soluble, non‐protein, 50 g litre−1 phosphotungstic acid soluble, 50 g litre−1 sulphosalicylic acid soluble and total volatile basic nitrogens increased during fermentation (first 2 days). The changes were more pronounced and the values greater when the highest level of papain was added. After fermentation, nitrogen levels became stabilised until the end of ripening (26 days). The electrophoretic studies showed that the proteolysis of high molecular weight myofibrillar and sarcoplasmic proteins was more prominent in protease‐added batches. A similar pattern was observed for free amino acids compared with that found in 50 g litre−1 sulphosalicylic acid nitrogen. Histamine and tyramine increased through ripening. Although the addition of papain increased the proteolysis phenomena, no improvement of the sausage flavour was observed in the sensory analysis.

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Nutritional Aspects of Cheese

Cited by 30 publications

References 78 publications

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Biotechnological Methods to Accelerate Cheddar Cheese Ripening

Effect of the Addition of Papain on the Dry Fermented Sausage Proteolysis

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