Vakaleris-Price and Hull Methods for Determining Soluble Tyrosine and Tryptophan in Blue Cheese

Lin, Y. C.; Washam, C. J.; Vedamuthu, E. R.

doi:10.3168/jds.s0022-0302(82)82258-3

Cited by 10 publications

(2 citation statements)

References 11 publications

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“…With this study, it was possible to confirm the characteristic flavour of Serpa cheese "aroma and flavour-generally strong and with a predominance of spicy flavour", as established in the legal regulation [6]. In addition, it was possible to select the biochemical markers that predominate at the end of ripening, resulting from proteolysis, such as the amino acids Trp and Tyr, which have been used as cheese proteolysis based ripening index [78]. Another relevant marker seems to be WSN/TN (%), which is included in the Serpa cheese certification (minimum of 45%) [6].…”

Section: Results Integrationmentioning

confidence: 99%

Organoleptic Chemical Markers of Serpa PDO Cheese Specificity

Araújo-Rodrigues

Martins

Tavaria

et al. 2022

Foods

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Serpa is a protected designation of origin cheese produced with a vegetable coagulant (Cynara cardunculus L.) and raw ovine milk. Despite the unique sensory profile of raw milk cheeses, numerous parameters influence their sensory properties and safety. To protect the Serpa cheese quality and contribute to unifying their distinctive features, some rheologic and physicochemical parameters of cheeses from four PDO producers, in distinct seasons and with different sensory scores, were monitored. The results suggested a high chemical diversity and variation according to the dairy, month and season, which corroborates the significant heterogeneity. However, a higher incidence of some compounds was found: a group of free amino acids (Glu, Ala, Leu, Val and Phe), lactic and acetic acids, some volatile fatty acids (e.g., iC4, iC5, C6 and C12) and esters (e.g., ethyl butanoate, decanoate and dodecanoate). Through the successive statistical analysis, 13 variables were selected as chemical markers of Serpa cheese specificity: C3, C4, iC5, C12, Tyr, Trp, Ile, 2-undecanone, ethyl isovalerate, moisture content on a fat-free basis, the nitrogen-fractions (maturation index and non-protein and total nitrogen ratio) and G’ 1 Hz. These sensory markers’ identification will be essential to guide the selection and development of an autochthonous starter culture to improve cheese quality and safety issues and maintain some of the Serpa authenticity.

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Section: Results Integrationmentioning

confidence: 99%

Organoleptic Chemical Markers of Serpa PDO Cheese Specificity

Araújo-Rodrigues

Martins

Tavaria

et al. 2022

Foods

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“…Total volatile fatty acids were determined as given by Kosikowski (1978). Soluble tyrosine and tryptophane contents were determined according to Vakauleris and Price (1959) and modified by Lin et al, (1982). Total carbonyl compounds were determined as described by Basset and Harpar (1958).…”

Section: Cheese Analysismentioning

confidence: 99%

Some Factors Affecting “Brie” Like Cheese Properties

Essawy

2013

Journal of Food and Dairy Sciences

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Effect of salting methods in manufacturing "Brie" like cheese from buffaloes , , cows , and concentrated milk by ultrafiltration were investigated. "Brie" like cheeses were manufactured from buffaloes , milk and UF buffaloes and cows , milk, while control was made from cows , milk by traditional method. All cheeses were ripened for 28 days at 10C° and 90% relative humidity. Cheese samples were analyzed fresh and weakly for chemical and microbiological analysis, texture profile and organoleptic properties. The results showed that the moisture contents of fresh UF "Brie" like cheese was higher than those of control "Brie" like cheese. On the other hand, protein/ DM and fat/DM content of UF "Brie" like cheese were higher than those of control cheese. pH increased faster in the control "Brie" like cheese and dry or brine salted "Brie" like cheese than UF "Brie" like cheese which showed high ripening indices. On the other hand, cheese made by dry salting had soluble nitrogen, non protein nitrogen, amino acid nitrogen (as percentage of total nitrogen), soluble tyrosine, soluble tryptophan, total volatile fatty acids and total carbonyl compounds ratios higher than those of brine salted cheese. Buffaloes , milk cheese showed the highest hardness, cohesiveness, springiness, gumminess and chewiness value than those of cows , milk cheeses, UF "Brie" like cheese and brine salted showed the lowest texture profile analysis than those of control "Brie" like cheese. UF (cows , and buffaloes) "Brie" like cheese was lower in microbial (total bacterial counts, proteolytic bacterial counts, lipolytic bacterial counts and yeast & mould counts counts) than those of control "Brie" like cheese. Also, cheese made by brine salted had total bacterial counts, proteolytic bacterial counts, lipolytic bacterial counts and mould & yeast counts higher than those of dry salted. Concerning body & texture it was noticed that UF buffaloes , milk cheese (brine salted) showed firm body and firmer texture and typical "Brie" like cheese made from cows , milk by the dry salting methods.

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Enhancement of Blue cheese flavour using sodium dodecylsulphate and lipase

Farag

Aly

El-Alfy

1992

Nahrung

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Accelerated Blue cheese ripening as affected by addition of sodium dodecylsulphate (SDS) in levels of 0.05 or 0.075% alone or SDS (0.05 or 0.0750/,) + lipase was studied. There were no effects on the cheese chemical composition by addition to the cheese curd of SDS or SDS/lipase combination, except for an increase in titratable acidity of cheese. Proteolysis, lipolysis and carbonyl formation were enhanced in Blue cheese treated with SDS alone. Addition of lipase with SDS greatly increased lipolysis and carbonyl formation but it did not increase proteolysis as SDS alone.Organoleptic evaluation indicated that addition of SDS alone or in combination with lipase enhanced the development of texture and flavour of cheese and improved Penicilliurn roqueforri distribution throughout the cheese. Cheese treated with SDS (0.075%) and lipase showed higher quality than the other cheeses.

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Vakaleris-Price and Hull Methods for Determining Soluble Tyrosine and Tryptophan in Blue Cheese

Cited by 10 publications

References 11 publications

Organoleptic Chemical Markers of Serpa PDO Cheese Specificity

Organoleptic Chemical Markers of Serpa PDO Cheese Specificity

Some Factors Affecting “Brie” Like Cheese Properties

Enhancement of Blue cheese flavour using sodium dodecylsulphate and lipase

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