Quality evaluation of parmesan-type cheese: a chemometric approach

Jaster, Henrique; Campos, Anna Carolina Leonelli Pires de; Auer, Luciellen Bach; Los, Francine Gomes Basso; Salem, Renata Dinnies Santos; Esmerino, Luís Antônio; Nogueira, Alessandro; Demiate, Ivo Mottin

doi:10.1590/s0101-20612014000100026

Cited by 12 publications

(15 citation statements)

References 30 publications

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“…Hardness and chewiness showed no correlation with any of the evaluated parameters (Table 4). For Parmesan-type cheese, a negative correlation was observed between hardness and water activity (Jaster et al, 2014). Cohesiveness, springiness and chewiness showed positive correlation to the aw and moisture variables, i.e., as the aw and moisture decreased the mentioned texture attributes also decreased.…”

Section: Relationship Between Physical and Chemical Parametersmentioning

confidence: 89%

Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures

et al. 2020

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The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total solids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, oleic, stearic and myristic acid. Lactobacillus bulgaricus and Streptococcus thermophilus presented a higher count at the beginning of ripening. The color, cohesiveness, springiness and chewiness parameters were affected by the chemical properties, which was not observed for hardness and shear force.

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Section: Relationship Between Physical and Chemical Parametersmentioning

confidence: 89%

Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures

et al. 2020

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“…TPA was performed instrumentally with a TA.XTplus texture analyzer (Stable Micro Systems, Godalming, UK) using a 36 cm diameter aluminum cylindrical probe. The samples were prepared as described by Jaster et al in cylinders of 2 cm × 2 cm (diameter × height). The test speed was 0.8 mm s −1 , with dual compression, which was 30% of the initial height of the sample, according to Marinho et al …”

Section: Methodsmentioning

confidence: 99%

Quality assessment of white mold‐ripened cheeses manufactured with different lactic cultures

et al. 2016

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“…Concerning the thermotolerance analysis, after 60 min of incubation at 45°C the enzymatic extract retained a 13% of residual activity, becoming inactive once challenged at 55 °C and 65 °C. When compared to the stability showed by several microorganisms like Pseudomonas fluorescences , Pseudomonas cepacia and Aspergillus flavus (optimal range of 40–50 °C) with inactivation up to 70 °C to 80 °C we can discern that the temperature limit to maintain stability, is significantly lower in our strain than those exhibited by the reported isolates, however, when considering the locality of isolation we believe that the particularity of the sample from which we obtain the strain (Parmesan cheese) which is regularly maintained at a storage temperature between 4–8 °C never exceeding 18 °C could have played a key role in the adaptation process of the strain.…”

Section: Resultsmentioning

confidence: 59%

All‐around management of a fungal isolate obtained from cheese spoilage as an environmental source: Direct approach from an undergrad student to a biotechnological characterization

Lechuga

Herrera

Árevalo-Niño

2019

Biochem Molecular Bio Educ

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In this work, we present the results of an undergrad student from the perspective of its first approach as a principal researcher in a project. In order to gain practical experience, one of the options for students that have interest in pursuing a postgraduate program corresponds to a research stay in a laboratory of their selected field conducting a project for a period of 6 months. In this particular project, a fungal sample was isolated from Parmesan cheese spoilage and its enzymatic activity evaluated. Using simple and standardized protocols, the student was capable of identifying a possible biotechnological application for the isolate by detecting and categorizing the lipolytic activity. Through microculture characterization in potato dextrose agar (PDA) the genus of the sample was determined as Penicillium and confirmed by molecular analysis of the ITS1 and ITS4 regions. In order to examine comprehensively the potential of the new isolate, the extracellular and intracellular enzymatic activities were analyzed as well as four methods of cell rupture. From these results, sonication was determined as the best technique with 211 U/L as a maximum lipolytic value. To finalize the evaluation of the sample, the student determined the optimal pH and temperature as well as the thermotolerance of the crude extract obtaining a residual activity of 13% after 60 minutes of incubation at 45 °C. Upon conclusion of the research we could recognize that through a direct characterization of a fungal isolate using techniques that are widely known, the student was capable of determining and value one of the most interesting capabilities fungi has to offer; enzymatic activity, and that the knowledge obtained from established protocols enables and encourages the students to correlate the source from where they were obtained with potential biotechnological applications. © 2019 International Union of Biochemistry and Molecular Biology, 47(6):681–688, 2019.

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Quality evaluation of parmesan-type cheese: a chemometric approach

Cited by 12 publications

References 30 publications

Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures

Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures

Quality assessment of white mold‐ripened cheeses manufactured with different lactic cultures

All‐around management of a fungal isolate obtained from cheese spoilage as an environmental source: Direct approach from an undergrad student to a biotechnological characterization

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