The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese

Młynek, Krzysztof; Oler, Adam; Zielińska, Karolina; Tkaczuk, Jolanta; Zawadzka, Wiesława

doi:10.17306/j.afs.0549

Cited by 7 publications

(6 citation statements)

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“…It was reported that meltability and fat leakage of cheese were closely related to its content of fat that acted as a lubricant promoting heat-induced cheese melting process, but higher fat content facilitated formation of larger anisotropic fat particles that further contributed to the melting and fat leakage of cheese 28 , 29 . The higher meltability and free fat content of PC1 of this study could be mainly due to its higher fat content (27.1%, w/w) than those of PC2 (23.8, w/w) and PC3 (25.4%, w/w) (Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage

Liu,

Wu,

Aziz

et al. 2024

Sci Rep

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The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage at 4 °C for 4 months. The results showed that the type of natural cheese used affected the composition of PCs with lower fat content in PC2 due to the lower fat content of Mozzarella cheese used. PC2 with lower fat content showed decreased meltability and oil leakage compared with PC1 and PC3. The stretchability of all the samples significantly (P < 0.05) decreased during storage, and PC1 showed lower stretchability. This was confirmed by increased protein hydrolysis of all the samples during the storage with a higher level of proteolysis in PC1, leading to decreased stretchability of PCs. Further low-field nuclear magnetic resonance analysis indicated more entrapped water in cheese due to moisture migration into the cheese matrix that might squeeze the fat globules to aggregate, causing more fat leakage during later stages of storage. This was evidenced by microstructural analysis showing different extents of increase in fat particle sizes and decrease in free serum in all the PC samples over the storage time. Therefore, the present study provides further understanding of the mechanism of quality change of PC during refrigerated storage as affected by proteolytic properties and composition of natural cheese used.

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Section: Resultsmentioning

confidence: 99%

Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage

Liu,

Wu,

Aziz

et al. 2024

Sci Rep

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“…Therefore, the polymorphism may affect the expression of the protein, resulting in changes in milk protein content and other components of dairy goats' milk. The increase in the milk protein improves the nutritional value of milk and is also beneficial in the cheese-making process [44,45]. However, this may also have some negative effects.…”

Section: Discussionmentioning

confidence: 99%

An 11-bp Indel Polymorphism within the CSN1S1 Gene Is Associated with Milk Performance and Body Measurement Traits in Chinese Goats

Zhang

Wang

Liu

et al. 2019

Animals

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Simple Summary: In the field of animal breeding, selection using molecular genetic markers, such as insertions/deletions (indels), is a novel method to reduce the generation interval and more accurately improve performance. The casein alpha s1 (CSN1S1) gene is one of the major genes regulating the milk performance of mammals, and it is also relevant to body development. Previous studies have shown that an 11-bp indel in this gene was strongly associated with goat litter size, however, its effects on milk performance and body measurement traits have not been studied. In this study, this indel was genotyped in three Chinese goat breeds, and further analysis results revealed that this indel polymorphism was significantly associated with milk performance in dairy goats, as well as affecting the body measurement traits in all three breeds. These findings hint that the 11-bp indel within CSN1S1 gene could be utilized for effectively selecting goats with excellent performances in terms of production and breeding.Abstract: The casein alpha s1 (CSN1S1) gene encodes α-s1 casein, one of the proteins constituting milk, which affects milk performance, as well as improving the absorption of calcium and bone development in mammals. A previous study found that an 11-bp insertion/deletion (indel) of this gene strongly affected litter size in goats. However, to our knowledge, the relationships between this polymorphism and the milk performance and body measurement traits of goats have not been reported. In this paper, the previously identified indel has been recognized in three Chinese goat breeds, namely the Guanzhong dairy goat (GZDG; n = 235), Shaanbei white cashmere goat (SBWC; n = 1092), and Hainan black goat (HNBG; n = 278), and the following three genotypes have been studied for all of the breeds: insertion/insertion (II), deletion/deletion (DD), and insertion/deletion (ID). The allele frequencies analyzed signified that the frequencies of the "D" allele were higher (47.8%-65.5%), similar to the previous report, which indicates that this polymorphism is genetically stable in different goat breeds. Further analysis showed that this indel was markedly associated with milk fat content, total solids content, solids-not-fat content, freezing point depression, and acidity in GZDG (p < 0.05), and also affected different body measurement traits in all three breeds (p < 0.05). The goats with II genotypes had superior milk performance, compared with the others; however, goats with DD genotypes had better body measurement sizes. Hence, it may be necessary to select goats with an II or DD genotype, based on the desired traits, while breeding. Our study Animals 2019, 9, 1114 2 of 11 provides information on the potential impact of the 11-bp indel polymorphism of the CSN1S1 gene for improving the milk performance and body measurement traits in goats.

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“…One of the simplest and most traditional methods for preserving food to increase its shelf life is the direct addition of additives which may be chemical or naturally derived preservatives. These ingredients are added to cheese in order to prevent spoilage and pathogenic microbial growth, increase shelf life, enhance organoleptic and sensory characteristics, and maintain nutritional value [91,92].…”

Section: Ripened Cheese Additivesmentioning

confidence: 99%

Cheese Ripening: Impact on Cheese as a Functional Food

A.B. Awad,

M. Abdou

2024

Recent Trends on Cheese as Functional Food With Great Nutritive and Health Benefits

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One of the most popular types of fermented dairy products is cheese. The process of cheese aging is essential for improving cheese quality, and health benefits. Ripened cheese at different times acquired wide diversity of characteristic aromas and textures due to establishing a cascade of intrinsic complex biochemical and metabolic outcomes, resulting in a dynamic shift in microbial flora. Various functional bioactive compounds could be released during the cheese ripening process. Many strategy approaches are employed to accelerate cheese ripening based on increasing lipolysis and proteolysis rate. During cheese aging, microbial spoilage as early and late blowing may occur so, designing smart ripening rooms are very essential equipped with computerized monitoring systems including sensors, software platforms, temperature, and humidity data loggers.

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The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese

Cited by 7 publications

References 1 publication

Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage

Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage

An 11-bp Indel Polymorphism within the CSN1S1 Gene Is Associated with Milk Performance and Body Measurement Traits in Chinese Goats

Cheese Ripening: Impact on Cheese as a Functional Food

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