Cheese Made Research Articles

The Effects of Pulsed UV Light Implementation on the Preservation Duration of Şavak Cheese Made from Raw Milk

This study aimed to investigate the effect of pulsed UV light on the the preservation of the Şavak cheese. In this study, the samples of Savak cheese (average 2 cm) that were produced from raw milk were exposed to two-sided pulsed UV light. The microbial analysis (enterobacteria, psychrophilic aerob, lactic acid, sulphate reducing bacteria, S.aureus and yeast-fungus) and chemical analysis (acidity, pH and the number of thiobarbituric acid) of şavak cheese were performed during storage time (25 days) at 4°C. According to the results, spoilage was observed in the control group after ten days, Group 1 was the best in terms of microbiological quality. When experimental samples were compared to the control group, no statistically differences were observed in terms of TBA, acidity, and pH value.

Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk

Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk

Effect of Feeding Management on the Nutritional Composition of Artisan Soft Cheese Made with Ewe's Milk

Effect of Feeding Management on the Nutritional Composition of Artisan Soft Cheese Made with Ewe's Milk

Quality Enhancement of Edam-Like Cheese Made From Goat’s Milk

Quality Enhancement of Edam-Like Cheese Made From Goat’s Milk

Effects of Wild-Type Starter Culture (Artisanal Strains) on Volatile Profile of Urfa Cheese Made from Ewe Milk

In the present study, the development of volatile flavor compounds in sheep’s milk Urfa cheese made by using three different combinations of wild-type strains including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434, Enterococcus durans IMAU 60200, and Enterococcus faecalis KLDSO.034 was investigated over 180 days. Three batches of cheese were made using above strains as follows: Cheese A (strains ATCC 19434+1B4+IMAU 50157); Cheese B (strains IMAU 60200+ATCC 19434+1B4); Cheese C (strains KLDSO.034+ IMAU 60200+ ATCC 19434+1B4+ IMAU 50157). The fourth batch was produced from raw sheep’s milk as control (Cheese D). The volatile compounds were identified using a gas chromatography/mass spectrometry system combined with solid-phase microextraction. In total, 70 volatile compounds were recovered from the cheeses including 10 alcohols (mainly ethanol, 2-methyl-1-propanol, 3-methyl-1-propanol), 20 aldehydes and ketones (mainly 2-pentanone, 2-heptanone), 11 esters (mainly ethyl acetate), 10 acids (mainly acetic acid, 2-hydroxy-4-methyl pentanoic acid), 6 terpenes (mainly α-pinene), and 13 miscellaneous compounds (mainly 3,7-dimethyl-1,6-octadiene). While total aldehydes concentration in the control cheese was higher than those made from combinations of wild-type strains (Cheeses A to C), the concentration of alcohols was lower in the former sample. Regarding other volatile compounds there was no clear differences between the cheeses. Results showed that strain combination A or C (Cheese A or C, respectively) could be employed in the manufacture of Urfa cheese made from pasteurized sheep’s milk. However, to reach a fair judgement on the proper strain combination for Urfa cheese, aroma profile (i.e., active compounds) released by the strains should be laid open in detail.

Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd

High-pressure (HP) treatment of curd at low temperatures, on top of efficiently reducing microbial loads while maintaining most of the enzymatic activity, can be useful to overcome the seasonal shortage in ovine milk production. In this work, raw ovine milk curds were subjected to a wide range of HP treatments and, after frozen storage, used in the manufacture of Hispanico cheese. Confocal scanning laser microscopy of HP-treated curds showed increasing denser and more compact protein networks with the pressure applied. Although no differences in overall porosity were recorded between HP-treated and non-pressurised curds, HP treatment lowered pore number and modified pore size and shape. Whereas confocal scanning laser microscopy of control cheese showed open structures with numerous and irregular cavities, additional highly compact protein network areas could be observed in experimental cheeses micrographs. These differences trailed off with time and were no longer observed after 60 days of ripening. Experimental cheeses had significantly lower dry matter values than control cheese, and higher proteolytic indexes. Their texture was less firm than that of control cheese throughout the whole ripening period, requiring less force to be broken and deformed. Experimental cheeses showed lower lightness values than control cheese after 30 days of ripening, but no differences were found after 60 days. Our results indicate that frozen storage of HP-treated curds from ovine milk is a viable option for the production of Hispanico cheese.

Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Çökelek Cheese Made from Goat Milk

Effects of Starter Culture Types and Different Temperatures Treatments on Physicochemical, Microbiological and Sensory Characteristics, and Fattty Acid Compositions of Çökelek Cheese Made from Goat Milk

Impact of Whey pH at Drainage on the Physicochemical, Sensory, and Functional Properties of Mozzarella Cheese Made from Buffalo Milk

In this study, the effects of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk during storage were investigated. Four cheese samples were manufactured using starter culture at different whey pH values [(A) 6.2, (B) 5.9, (C) 5.6, and (D) 5.3] and analyzed on the 1st, 28th, and 56th day. Ash, calcium, and phosphorus concentrations decreased as the whey pH at drainage was lowered. Cheese yield and calcium recovery were the highest in D cheeses. During storage, expressible serum levels decreased and nonexpressible serum levels increased, indicating an increase in the water holding capacity of the cheeses. Reducing the calcium content of cheeses increased meltability values, but an overly low calcium level (D cheeses) had an adverse effect on the meltability. The melting properties of cheese samples, except D cheeses, were improved with aging. A cheeses were the hardest and D cheeses the softest throughout storage. The 1st day sensory evaluations revealed that C and D cheeses were preferred and that A cheeses were not. All sensory properties of A cheeses were improved with storage. D cheeses were rated inferior to the others at the end of the storage time.

Effect of Adding Cardamom, Thyme and Clove Essential Oils on Some Properties of White Soft Cheese Made from Goats’ Milk

Effect of Adding Cardamom, Thyme and Clove Essential Oils on Some Properties of White Soft Cheese Made from Goats’ Milk

Altering Renneting pH Changes Microstructure, Cell Distribution, and Lysis of Lactococcus lactis AM2 in Cheese Made from Ultrafiltered Milk

The objective of this study was to investigate the lysis of a highly autolytic strain of Lactococcus lactis ssp. cremoris AM2 in a model cheese made from concentrated ultrafiltered milk. From the same initial ultrafiltered retentate inoculated with L. lactis AM2, 5 cheeses were made by the addition of rennet at different pH values (6.6, 6.2, 5.8, 5.4, and 5.2). Lysis was monitored by measurement of the release of lactate dehydrogenase, an intracellular marker enzyme, and by immunodetection of intracellular proteins with species-specific antibodies. Confocal scanning laser microscopy (CSLM) was used to investigate the cheese microstructure by staining for protein and fat. Dual staining with a bacterial viability kit with CSLM was performed to reveal the integrity and localization of the bacterial cells. Levels of soluble calcium significantly increased when the pH at which the rennet was added decreased. In cheese renneted at pH 6.6, CSLM revealed an open porous structure containing a dense protein network with fat globules of different sizes distributed in the aqueous phase. In cheese renneted at pH 5.2, the protein network was homogeneous, with a less dense protein network, and an even distribution of fat globules. On d 1, bacterial cells were organized into colonies in cheese renneted at pH 6.6, whereas in cheeses renneted at pH 5.2, bacteria were evenly dispersed as single cells throughout the protein network. Lysis was detected on d 1 in cheeses renneted at high pH values and continued to increase throughout ripening, whereas induction of lysis was delayed in cheeses renneted at lower pH values until the end of ripening. This study demonstrates that alterations in the microstructure of the cheese and the distribution of cells play a role in lysis induction of L. lactis AM2.

Textural Properties of Cheddar Cheese Made From Milk Concentrated by Ultrafiltration

Textural Properties of Cheddar Cheese Made From Milk Concentrated by Ultrafiltration

Alkaline Phosphatase in Cheddar Cheese Made from Raw and Heat-Treated Milk

Summary The alkaline-phosphatase activities of 421 samples of commercial raw-milk Cheddar cheese made over a period of 15 months have been determined using phenolphthalein diphosphate as the substrate. Cheese produced during the same period at different factories showed variations in activities by factors up to 3.6. Seasonal fluctuations were more pronounced, the maximum occurring in November to January and the minimum in April to June, with an over-all ratio of maximum to minimum of 13. Cheese made from milk heat-treated for 16 sec at 134, 140, 146, and 152 F showed 14, 24, 51, and 88% destruction of phosphatase activity.

Free Fatty Acid, Tyrosine, and pH Changes during Ripening of Blue Cheese Made from Variously Treated Milks

Free Fatty Acid, Tyrosine, and pH Changes during Ripening of Blue Cheese Made from Variously Treated Milks

Preliminary Studies of the Effect of Acido-Proteolytic Organisms and Temperatures of Curing on the Ripening of Cheddar Cheese Made from Pasteurized Milk

Summary The use of S. liquefaciens was unsatisfactory as a means of increasing the rate of flavor development in cheddar cheese made from pasteurized milk. The addition of S. liquefaciens did increase the amount of water-soluble nitrogen and volatile acids. However, the cheese made with as little as 0.10 per cent of this culture developed a flavor so bitter that it became unpalatable. Two acido-proteolytic micrococci, when added to the cheese milk in amounts of 0.50 per cent, did not significantly increase the rate of production of water-soluble nitrogen or volatile fatty acids during the 24-wk. curing period. These cultures were less proteolytic in milk than S. liquefaciens and the cheese did not develop the bitter flavor that was produced with the latter organism. Curing cheddar cheese at 65° F. increased the rate of flavor development as well as the total and water-soluble nitrogen and volatile fatty acids as compared with 50° F. Cheese held at 65° F. for 24 wk. had a definite-to-pronounced flavor development with no off-flavor attributed to this higher temperature. Cheese ripened at 50° F. for the same period had a slight to moderate flavor development.

Effect of Micrococci on the Development of Flavor when Added to Cheddar Cheese Made from Pasteurized Milk

Effect of Micrococci on the Development of Flavor when Added to Cheddar Cheese Made from Pasteurized Milk

Occurrence of Micrococci in Cheddar Cheese Made from Raw and from Pasteurized Milk

Occurrence of Micrococci in Cheddar Cheese Made from Raw and from Pasteurized Milk

The Relation of Chemical Analyses to the Flavor Scores of Blue Cheese Made from Pasteurized Homogenized Milk

The Relation of Chemical Analyses to the Flavor Scores of Blue Cheese Made from Pasteurized Homogenized Milk

The Effect of Added Amino Acids on the Flavor of Cheddar Cheese Made from Pasteurized Milk

The Effect of Added Amino Acids on the Flavor of Cheddar Cheese Made from Pasteurized Milk

The Bacterial Count, Tyramine Content and Quality Score of Commercial American Cheddar and Stirred Curd Cheese Made with Streptococcus Faecalis Starter

The Bacterial Count, Tyramine Content and Quality Score of Commercial American Cheddar and Stirred Curd Cheese Made with Streptococcus Faecalis Starter

The Influence of Mycotorula Lipolytiga Lipase upon the Ripening of Blue Cheese Made from Pasteurized Homogenized Milk

Summary and Conclusions 1.Seven series of blue cheese were made from pasteurized homogenized milk with and without the addition of a cell-free lipase preparation obtained from Myeotorula lipolytica. 2.Examinations of the cheese at 12 weeks for flavor and other desirable characteristics showed the cheese ripened with the aid of the cell-free lipase preparation consistently was more satisfactory than the corresponding control containing no added lipase. 3.Increases in the concentration of lipase in the cheese resulted in increases in total volatile acidity values of the cheese and also of the intensity of the flavor typical of blue cheese. Cheese with enzyme concentrations high enough to show total volatile acidity values of from 30 to 50 after ripening for 12 weeks were most satisfactory in flavor. Cheese with total volatile acidity values above 50 were criticized as being sharp and soapy in every case. 4.The results of this study indicate that the cell-free lipase prepared from cultures of M. lipolytica can be used advantageously in the ripening of blue cheese made from pasteurized homogenized milk.