The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese

Abstract

The aim of the study was (i) to detect changes of dry matter, NaCl and twenty-two free amino acids contents, pH and levels of selected microorganisms in four layers of cheese (from edge to core) during ripening and storage period and (ii) to describe the changes of the above-mentioned parameters caused by early relocation of cheese from optimum ripening conditions to refrigeration temperatures. The number of mesophilic aerobic and facultative anaerobic bacteria and lactic acid bacteria differed significantly (P < 0.05) during the experiment dependent on the analysed layer and ripening ⁄ storage conditions. The free amino acid content differed significantly in individual analysed layers of cheese and also according to individual ripening ⁄ storage conditions. The highest content of free amino acids was found in samples stored at optimal ripening temperatures. Cheese hardness was also analysed and the lowest one was detected in samples ripened under optimal temperatures for the whole period. Early release of cheeses into storage rooms with lower temperature significantly affected properties of these products.

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

“…An increasing trend in the total content of free amino acids is described as typical during cheese ripening by many authors due to the proteolysis of proteins which occurs with simultaneous release of free amino acids (Pachlová et al, 2011(Pachlová et al, , 2012Pinho, Ferreira, Mendes, Oliviera, & Ferreira, 2001). However, the degradation of the protein matrix and the increase in FAA content could be influenced by microbiota activity, especially by lactococci, and also by their enzymatic systems after the lysis of cells.…”

“…A similar trend in pH values of cheeses during a longer period of cheese ripening was also observed by other authors who describe a slight decrease in pH in the early stages of ripening. The decrease in pH values in the early stages of ripening may be due to homofermentative utilisation of lactose by lactic acid bacteria (particularly the bacteria of the genus Lactococcus) giving rise mainly to lactic acid, the presence of which significantly affects the pH values of cheeses (Adams & Nout, 2001;Alewijn, 2006;McSweeney, 2004;Pachlová et al, 2011). Based on the values measured during the basic chemical analysis, it can be said that all samples analysed (C, L824 and L946 samples) had comparable values of dry matter content and pH and thus these parameters did not affect the development of other characteristics of the model samples such as free amino acid and biogenic amine content depending on the cultures tested (CCDM 824 and CCDM 946).…”

“…Lyophilised samples of cheeses were used to determine the content of free amino acids. The extraction of free amino acids was performed by triple extraction according to Pachlová et al (2011) using Li-buffer. Li-buffer is composed of hydrochloric acid and lithium citrate, wherein pH of Li-buffer is 2.2 ± 0.2.…”

“…Free amino acids may enter a number of other reactions producing significant sensorially active substances (e.g. deamination to give a-ketoacids, conversion of amino acids to aldehydes, ketones, esters, alcohols or carboxylic acids) (McSweeney, 2004;McSweeney & Sousa, 2000;Pachlová et al, 2011;Pachlová et al, 2013;Pachlová, Bunka, Flasarová, Válková, & Bunková, 2012).…”

The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

“…Determination of the total content of free amino acids was carried out according to the methods of Pachlová et al (2011) and Pachlová, Bu nka, Flasarová, Válková, and Bu nková (2012). The total free amino acid content represented the sum of amounts of 22 free amino acids and similar compounds (g-aminobutyric acid, alanine, aspartic acid, asparagine, arginine, citrulline, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, tyrosine, lysine, methionine, ornithine, phenylalanine, proline, serine, threonine, valine).…”