Simultaneous Determination of Sugars and Organic Acids in Cheddar Cheese by High‐Performance Liquid Chromatography

Bouzas, Jorge; Kantt, Carlos A.; Bodyfelt, F. W.; Torres, J. Antonio

doi:10.1111/j.1365-2621.1991.tb08034.x

Cited by 114 publications

(67 citation statements)

References 10 publications

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“…The ratio of lactic acid produced is essential for assuring the good quality and proper ripening process of cheeses (Califano and Bevilacqua, 2000). An analogous trend was observed during the ripening of the different types of cheese (Bouzas et al, 1991;Zeppa et al, 2001;Akalin et al, 2002).…”

Section: Organic Acidsmentioning

confidence: 66%

“…The reason for high concentrations of oratic acid in cheese could be attributed to non starter microbial enzymes and rennet activity which facilitate more extensive biochemical reactions (Lues and Botha, 1998). Bouzas et al (1991), Akalin et al (2002), Manolaki et al (2006), Park and Lee (2006) working with different cheese types reported variable results for oratic acid.…”

Section: Organic Acidsmentioning

confidence: 99%

“…According to the literature, propionic acid can range from 0.16 to 0.60 mg g -1 in different cheese types. (Bouzas et al, 1991;Lues and Botha, 1998).…”

Section: Organic Acidsmentioning

confidence: 99%

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The effect of using vegetable fat blend on some attributes of kashar cheese

Kesenkaş¹,

Dinkçi²,

Seçkin³

et al. 2008

Grasas y Aceites

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Section: Organic Acidsmentioning

confidence: 66%

Section: Organic Acidsmentioning

confidence: 99%

See 1 more Smart Citation

The effect of using vegetable fat blend on some attributes of kashar cheese

Kesenkaş¹,

Dinkçi²,

Seçkin³

et al. 2008

Grasas y Aceites

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“…Lactose, lactic acid and ion contents of the samples were determined by high performance liquid chromatography (HPLC) [1,11]. Total solids were determined according to the 4A/1982 IDF standard.…”

Section: Methodsmentioning

confidence: 99%

The pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses

Mucchetti¹,

Zardi²,

Orlandini³

et al. 2000

Lait

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[7]. In addition, a lower transmembrane pressure (TMP) than that applied to RO can be used to obtain comparable fluxes. NF membranes wears ionogenic groups, and, consequently, their separation mechanisms involve both steric (sieving) and electrical (Donnan) effects. Partial loss of electrolytes is advantageous to several applications. A typical example is whey concentration: the use of NF yields partially demineralised INTRODUCTIONNanofiltration is a relatively new pressure-driven membrane process with growing applications to various fields such as food industry and water treatment. A peculiar feature of NF membranes is their low retention towards monovalent ions, whereas retention of higher ions and sugars is comparable to that obtained by reverse osmosis Original articleThe pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses Abstract -Milk pre-concentration by nanofiltration (NF) was proposed for fresh Quarg-type cheese manufacturing. NF process modelling by means of model solutions showed that transmembrane pressure and flow velocity had a clear effect on both permeation flux and lactose retention, that a rise in temperature resulted in an increase in permeate flux and a decrease in lactose retention, and that monovalent ion retention depended heavily on the concentration. Milk was concentrated 2 to 3 times by NF. Permeation fluxes were in a range of 10 to 41 kg·h -1 ·m -2 and solute retentions were in accordance with the results from model solutions. Quarg obtained using milk NF retentates was naturally sweeter (61.52 ± 4.30 g·L -1 lactose) than traditional fresh cheese and had a high calcium content (2.01 ± 0.33 g·L -1 ) and no bitter taste. Whey had a higher total solids and lactose content and, therefore, required an easier treatment than normal Quarg acid whey.

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“…The lactose, galactose, citric acid, lactic acid, acetic acid, propionic acid and butyric acid contents of the cheeses were determined according to the HPLC method described by Bouzas et al [6] for the simultaneous analysis of sugars and organic acids in cheese, using an Aminex HPX-87 column (Bio-Rad Laboratories, Richmond, CA, USA) and ultraviolet and refractive index detectors in series. Samples for HPLC analysis were prepared according to Bouzas et al [6]. Twenty-five millilitres of 0.009 N H 2 SO 4 were added to 5 g of ground cheese and extracted for 1 h while mixing using a magnetic stirrer.…”

Section: Chemical Analysesmentioning

confidence: 99%

Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese

Mucchetti

Ghiglietti

Locci

et al. 2009

Dairy Sci. Technol.

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-Pannerone cheese is a cow raw milk cheese obtained without starter and salt addition, which can be classified as a semi-soft cheese with a high fat content. Prolonged holding of moulded curds at warm room temperatures (~30°C) was identified as having a key role in the cheese microbiological and chemical composition. Microbial populations were numerous and diverse with high numbers of lactic acid bacteria and coliforms. Pathogenic bacteria were not detected, while propionic bacteria and spores of lactate-fermenting clostridia were detected in all samples. Changes in microbial populations corresponded with key changes in chemical composition. During the first 2 days in the warm room at 30°C, pH decreased to 4.9 and lactose was completely fermented to lactic acid. Over the next 4 days, metabolism of lactate to butyric (7.5 g·kg −1 ) and propionic (1.7 g·kg −1 ) acids with a consequent increase in pH to 5.7 occurred. The importance of the warm room temperature was demonstrated. The incubation of moulded curd had to be carried out at temperatures of about 30°C to obtain the typical fermentation profile. The addition of lysozyme to the vat milk prevented the formation of high level of butyric acid typical of Pannerone cheese, thus demonstrating the involvement of lactate-fermenting clostridia in the production of butyric acid.Pannerone cheese / clostridia / butyric acid / propionic acid / cheese-making technology Résumé -Caractéristiques technologiques, microbiologiques et chimiques du Pannerone, un fromage italien traditionnel au lait cru. Le Pannerone est un fromage au lait de vache cru obtenu sans ajout de levain ni de sel, qui peut être classé comme fromage à pâte mi-molle à teneur élevée en matière grasse. Le maintien prolongé des caillés moulés en chambre chaude (~30°C) a été identifié comme ayant un rôle clé sur la composition microbiologique et chimique du fromage. Les populations microbiennes étaient nombreuses et diverses avec des nombres élevés de bactéries lactiques et de coliformes. Les bactéries pathogènes n'étaient pas détectées alors que les bactéries propioniques et les spores de clostridia fermentant le lactate étaient détectés dans tous les échan-tillons. Les changements dans les populations microbiennes correspondaient à des changements clés dans la composition chimique. Au cours des 2 premiers jours en chambre chaude à 30°C, le pH descendait à 4,9 et le lactose était complètement fermenté en acide lactique. Les 4 jours suivants, le métabolisme du lactate en acide butyrique (7,5 g·kg −1 ) et en acide propionique (1,7 g·kg −1 ) et une augmentation conséquente du pH à 5,7 avaient lieu. L'importance de la température en chambre chaude était démontrée. L'incubation du caillé moulé devait se faire à des températures d'environ 30°C afin d'obtenir le profil de fermentation typique. L'addition de lysozyme au lait de fabrication empêchait la formation de niveaux élevés d'acide butyrique typique du fromage Pannerone, démontrant ainsi l'implication des clostridia fermentant le lactate dans la produc...

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Simultaneous Determination of Sugars and Organic Acids in Cheddar Cheese by High‐Performance Liquid Chromatography

Cited by 114 publications

References 10 publications

The effect of using vegetable fat blend on some attributes of kashar cheese

The effect of using vegetable fat blend on some attributes of kashar cheese

The pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses

Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese

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