Quality Of Cheese Research Articles

Biochemical, Microstructural, and Probiotic Bacterial Patterns of Innovative Fresh Cheese Fortified with Helianthus tuberosus Tubers

Recently, functional foods have become the aim of customers and food producers. Integrating vegetable ingredients in the food industry is a productive goal to reduce costs while maintaining quality. Dried Jerusalem artichoke tubers powder (DJATP) was used as a novel approach in cheese manufacturing. Innovatively, its holding capacity features and impact on probiotic development were evaluated. The SEM microstructure image and biochemical analysis of DJATP confirmed higher water holding (5.31 g/g), oil absorption (1.99 g/g), and swelling (1.79 g/g) capacities than casein. DJATP (3%) supported the probiotic bacterial growth (Streptococcus thermophilus, Bifidobacterium bifidum, and Lactobacillus acidophilus) and accelerated the fermentation of skimmed milk more than pure inulin. When fortified with DJATP (3% or 6%), the cheese yield increased (24.66% and 27.85%, respectively) compared with 17.55% for control after storage (14 days). Besides the high levels of amino acids, minerals, flavonoids, phenols, and antioxidants, the probiotic bacteria in the DJATP-fortified cheese were better active, with better sensory features, recording the highest judging score (87.67) against the control (79.00). To our knowledge, no preceding studies used DJATP in fresh cheese manufacturing followed the probiotic behavior in DJATP or compared the microstructure of DJATP and casein. Instead of inulin, our novel approach suggests using DJATP as a prebiotic and an enhancer for fresh cheese quality and yield, all while being cost-effective. Future studies are encouraged to explore the potential use of DJATP in other functional cheese products.

Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese

AbstractCultures used in dairy products make it possible to obtain standard industrial products. However, they all provide a uniform taste and aroma. Generally, non-starter lactic acid bacteria (NSLAB) isolated from raw-milk or artisanal cheeses offer varied sensory characteristics when integrated in cheese provided that biosafety criteria are met. Enterococcus faecium HZ was previously isolated from traditional Turkish cheese and determined to have strong antibacterial activity as well as no gelatinase and hemolysis activities. In this study, this strain was used as adjunct culture in white-brined cheese to improve the physicochemical, textural, and aromatic properties, as well as antimicrobial activity. Cheeses with E. faecium HZ had a higher sensory score, which could be due to the aroma-active compounds produced by this strain. The incorporation of E. faecium HZ also improved the microbial quality of cheeses and showed an inhibitory effect via a stable enterocin production on indicator microorganisms.

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

Cheesemaking offers the opportunity to exploit the unique nutritional, sensory, biological and other functionalities of both cheese and whey‐derived products. Milk standardisation is one of the essential cheesemaking operations designed to preserve the intrinsic cheese quality and may also improve whey composition because of its impact on partitioning of milk constituents between the two coproducts. The effectiveness of cheese milk standardisation in controlling constituent partitioning depends on the method and ingredients selected. This review explores how and why cheese milk standardisation affects the partitioning of casein and fat in Cheddar cheese and provides some perspective on a better approach.

Use of natural bioactives in cheese production

Cheese is obtained by partial or complete coagulation of milk and is a healthy and nutritious food whose consumption profile is formed by young individuals. Natural bioactives are chemical compounds found in plants, animals and other organisms with antioxidant, anti-inflammatory, anticancer and antimicrobial properties. The present study aimed to evaluate the physicochemical and sensory qualities of cheese produced with use of acetic and citric acid rennet as natural bioactives. 6 formulations: (A), 87% milk, 12% acetic acid and 1% salt; (B), 83% milk, 16% acetic acid, 1% salt; (C), 78% milk, 21% acetic acid and 1% salt; (D), 87% milk, 12% citric acid and 1% salt; (E), 89% milk, 10% citric acid and 1% salt; (F), 69% milk, 30% citric acid and 1% salt; were produced and characterized for pH, by potentiometry, titratable acidity, by titrimetry, moisture by desiccation at 105oC, ash, by incineration at 550oC and sensory value, through affective methods. The data were evaluated using RStudio 4.2.1 software at 5% significance level. The pH ranged from 4.01±0.01 to 4.88±0.10, titratable acidity from 0.10±0.02 to 0.19±0.05%, moisture from 47.09±7.4 to 61.33±1.82% and ash from 0.72±0.80 to 2.27±1.39%. No significant differences were found between the formulations for titratable acidity and ash content. 40% of the testers would buy formulation D. Different rennets did not cause differences in the quality of cheeses.

Effect of Lactobacillus spp. strains on the microbiological, biochemical, and organoleptic properties of Moroccan goat’s cheese during ripening

The aim of the present work was to investigate the effect of adding autochthonous lactic acid bacteria strains (LAB) to Moroccan goat’s milk cheese, focusing on its microbiological and biochemical evolution during the ripening process, as well as on the product’s sensorial properties. We prepared three types of cheese: (i) a control cheese (CNT) made by adding a starter culture composed of a strain of Lactococcus lactis subsp. lactis var. diacetylactis and a strain of Lactobacillus lactis subsp. lactis; (ii) a cheese (“LP”) made with the same lactococcal starter culture, and adding a strain of Lactobacillus plantarum as an adjunct culture, and (iii) a cheese (“LPC”) made with the same lactococcal starter culture, and adding Lactobacillus paracasei as an adjunct culture. The counts of most bacterial groups decreased as the cheeses matured, except for lactic acid bacteria, which increased during ripening. Throughout the ripening period, LP cheese showed the highest values for total nitrogen, soluble nitrogen, and soluble nitrogen in 12% TCA. On the 60th day of ripening, the highest contents of diacetyl and acetoin were recorded in LPC cheese. A significant difference in FFA was observed among the LP, LPC, and CNT cheeses, thus indicating a change in lipolysis extension (C4:0-C18:3 FFA) that might be influenced by the starter employed. These suggested that both adjunct strains could produce high-quality Moroccan goat cheese. However, the addition of Lactobacillus paracasei culture had the particular advantage of improving aroma intensity and overall cheese quality. Moreover, the lipolysis process increased continually until the end of the ripening period, thereby confirming that the ripening phase is the main factor that affects these cheeses’ sensory properties. The cheeses made with adjunct cultures had the typical taste of Moroccan goat cheese, presented an acceptable flavour, and fulfilled the usual sensory requirements.

Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria.

The microbial quality of raw milk artisanal cheeses is not always guaranteed due to the possible presence of pathogens in raw milk that can survive during manufacture and maturation. In this work, an overview of the existing information concerning lactic acid bacteria and plant extracts as antimicrobial agents is provided, as well as thermisation as a strategy to avoid pasteurisation and its negative impact on the sensory characteristics of artisanal cheeses. The mechanisms of antimicrobial action, advantages, limitations and, when applicable, relevant commercial applications are discussed. Plant extracts and lactic acid bacteria appear to be effective approaches to reduce microbial contamination in artisanal raw milk cheeses as a result of their constituents (for example, phenolic compounds in plant extracts), production of antimicrobial substances (such as organic acids and bacteriocins, in the case of lactic acid bacteria), or other mechanisms and their combinations. Thermisation was also confirmed as an effective heat inactivation strategy, causing the impairment of cellular structures and functions. This review also provides insight into the potential constraints of each of the approaches, hence pointing towards the direction of future research.

Effect of Herbal Extracts Upon Enhancing the Quality of Low-Fat Cottage Cheese

compounds found in plants possess medicinal properties and act as biogenic stimulants. These substances are formed in isolated tissues of animal and plant origin during their adapting to adverse environmental conditions, exhibiting biological activity. Biogenic stimulants include plant extracts utilized in pharmacology and dairy cattle breeding to enhance immunity, prevent animal infertility, increase productivity, and elevate the level of protein and fat components in milk. This suggests the potential application of plant biopreparations in the dairy industry, particularly in the technology of low-fat cottage cheese, to enhance its protein content. Objective. The present study aims to investigate the effect of biological preparations used in low-fat cottage cheese production on its quality and assess the feasibility of the said preparation. Methods. The quality parameters and biological value were evaluated for low-fat cottage milk cheese made from low-fat cow's milk prepared for curdling, as well as the lactating enzyme preparation "Fromaza" in the amount of 0.1 g for each batch of the product dissolved in plant extracts-based biopreparations "Biosvit" and "Megasvit". In samples of raw milk, the mass fraction of fat, protein, and solids and density were determined. Physicochemical and biochemical parameters, as well as the amino acid composition of protein in milk, were determined using standardized methods. Results. The study revealed that the use of "Biosvit" increased the mass fraction of total protein in the pilot cheese batch by 0.4%, while "Megasvit" led to a decrease in total protein content by 0.52%. Additionally, "Biosvit" and "Megasvit" reduced the mass fraction of non-casein protein in the pilot cheese batches by 0.25% and 1.82%, respectively, and increased the level of casein protein by 0.65% and 1.43%, respectively, compared to the control. The cheese yield from every 100 kg of processed raw milk increased by 2.8% and 4.5%, respectively, when using "Biosvit" and "Megasvit" preparations, compared to the control. Conclusions. The effectiveness of the biological preparation "Megasvit", used to dissolve the enzyme "Fromaza", in improving the quality and biological value of low-fat cottage cheese has been confirmed.

Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process

Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemical alterations that describe the final cheese quality and its perceived sensory attributes. The assessment of the cheese-ripening process is challenging and requires the effective analysis of a multitude of biochemical changes occurring during the process. This study monitored the biochemical and sensory attribute changes of paraffin wax-covered long-ripening hard cheeses (n = 79) during ripening by collecting samples at different stages of ripening. Near-infrared hyperspectral (NIR-HS) imaging, together with free amino acid, chemical composition, and sensory attributes, was studied to monitor the biochemical changes during the ripening process. Orthogonal projection-based multivariate calibration methods were used to characterize ripening-related and orthogonal components as well as the distribution map of chemical components. The results approve the NIR-HS imaging as a rapid tool for monitoring cheese maturity during ripening. Moreover, the pixelwise evaluation of images shows the homogeneity of cheese maturation at different stages of ripening. Among the chemical compositions, fat content and moisture are the most important variables correlating to NIR-HS images during the ripening process.

Inclusion of microalgae in the caprine diet improves nutritional profile of milk and its Camembert cheese

The experiment was carried out to investigate the effects of supplementation with microalgae (Schizochytrium sp.) on the nutritional characteristics of milk and Camembert cheese from dairy goats. The yield and composition of milk and cheese and the sensory quality of cheese were not affected by the supplementation. As the level of supplementation increased, the concentration of docosahexaenoic acid and total n‐3 fatty acids increased, whereas the ratio of n‐6/n‐3 and total saturated fatty acids decreased in the milk and cheese. In conclusion, supplemented goats, especially goats that received 35 g/head/day produced milk and cheese with better fatty acid composition for human consumption, without affecting the production and composition.

Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder

The current work aimed to enhance the quality, antioxidant activity, and sensory properties of low-fat soft cheese using Jamun Juice (Syzygium cumini L.) powder (JJP). Spray-dried JJP was added to soft cheese at four concentrations (4, 8, 12, and 16% w/v), in parallel to a control sample. The bioactive compounds of spray-dried JJP including total anthocyanin content (TAC), total phenolic content (TPC), ascorbic acid (AsA), and antioxidant ability (AA) were determined. The physicochemical, functional, color, textural, and organoleptic quality of cheese were estimated. Results revealed that JJP had a rich in contents of TAC 10.72 mg/g, TPC 22.08 mg/g, AsA 0.32 mg/g, and antioxidants 62.66%. The low-fat cheese included 16% JJP was high in moisture and ash contents while low in protein and pH compared to other treatments and control. The low-fat cheese included 16% JJP was high in TAC 0.22 mg/g, TPC 0.80 mg/g, AsA 0.056 mg/g, and AA 40.08%, compared to cheese contained JJP 4%–12%. The color attributes L*, a*, and b* of soft cheese-based 12% JJP were enhanced. Spray-dried JJP at 12% and 16% significantly affected textural profile, like firmness, cohesiveness, adhesiveness, springiness, gumminess, and chewiness of soft cheese compared to other samples. The 12% and 16% JJP improved the sensory acceptability of soft cheese treatments. The findings demonstrated that JJP at 12% could be a promising replacing material enriched with antioxidant and anthocyanin contents and help improve the quality and acceptability of low-fat soft cheese.

The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese

The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.

Proteolytic processes in cheese analogues ripening

The research relevance is predefined by the theoretic basics of their production processes not being sufficiently studied, including the proteolysis despite the wide production of cheese analogues incorporating vegetable substances. The research aims to determine the effect of the content of cheese analogues, namely milk fat substitutes, soy protein isolates, and lactobacilli species Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris, L. lactis ssp lactis bv. diacetilactis as well as Leuconostoc mesenteroides by the physical, chemical, and sensorial traits, and by amino acids content of cheese analogues. Determination of the physical and chemical parameters was fulfilled according to the standards: active acidity (рН) – DSTU 8550:2015; solids content (by weight) – DSTU 8552:2015 and ISO 5534:2004; non-casein nitrogen content (by weight) – ISO 17997-1:2004; total protein (by weight) – ISO 8968-1:2014 and ISO 8968-5:2001; casein content (by weight) – ISO 17997-1:2004. The fractional composition of proteins was determined using the Polyacrylamide Gel Electrophoresis. While in the cheese dough after analysing the differences in the spectrum of free amino acids between the variants were insignificant, in ripe cheese analogues the accumulation was significantly less than in the control cheeses, only one ripe cheese analogue showed the total amount of free amino acids and was almost equal to the control. During ripening, the content of these compounds increased in cheese analogues from 2.2 times to 3.3 times, in the control the content of free amino acids increased by 2.5 times, and individual free amino acids accumulated from 3-7 to 30-40 times. Active proteolytic processes led to the appearance of all ripe products of such essential amino acids as methionine and isoleucine, there was also an increase in the level of glycine. The practical significance of the study is determined by substantiating rationale proteolytic processes in the manufacture of cheese analogues to ensure consumer quality close to the quality of cheeses made of milk

Ultrasonication of Lactobacilli Cultures on Edam Cheese Quality during Ripening

Ultrasonication of Lactobacilli Cultures on Edam Cheese Quality during Ripening

Coagulation temperature and smoking time determine product quality and shelf life of the acid-heat coagulated Circassian cheese.

This study examined the effects of process parameters on acid-heat coagulated Circassian cheese. For this purpose, cheeses were produced at coagulation temperatures of 70°C and 90°C, and smoked for 0, 2.5, and 6 h in both summer and winter. Microbiological, textural, proteolytic, and sensorial changes were observed for 90 days at 30-day intervals. According to the results, coagulation at 90°C instead of 70°C formed a firmer structure. Six-hour smoking time instead of 2.5-h provided higher dry matter, reduced proteolysis rates, and extended the microbial shelf life. In addition, higher (6 h) smoking decelerated sourness while resulting in intense smoke flavor and higher lipolytic activity. In conclusion, seasonal changes in milk and applied the process conditions revealed significant differences in the quality parameters and shelf life of acid-heat coagulated Circassian cheese.

THE RESULTS OF WORK PROJECT TCP/RER/3604 “CONSERVATION AND DEVELOPMENT OF DUAL-PURPOSE CATTLE BREEDS IN EASTERN EUROPE”

THE RESULTS OF WORK PROJECT TCP/RER/3604 “CONSERVATION AND DEVELOPMENT OF DUAL-PURPOSE CATTLE BREEDS IN EASTERN EUROPE”

Determination of the sanitary quality of unpasteurized fresh cheeses for human consumption in Sinaloa, Mexico

Fresh cheese represents a staple food of great importance for some communities, as well as an income from its commercialization; however, in some cases, the way it is processed could represent a risk to human health. Therefore, the objective of this study was to determine the sanitary quality of unpasteurized fresh cheeses intended for human consumption in Sinaloa. A total of 15, 20, 10, and 15 cheese samples were taken from Mazatlán, Culiacán, Guasave, and Los Mochis in the state of Sinaloa, México, respectively. The microbiological analysis was performed based on the Official Mexican Standard NOM-210-SSA1-2014. In accordance with the standard, the content of Escherichia coli, Staphylococcus aureus and Salmonella spp. was estimated. Of the total samples analyzed, 97% showed Escherichia coli, 57% S. aureus, and 13% Salmonella spp., above the reference values. The presence of indicator microorganisms and pathogens represents a risk factor for acquiring foodborne diseases, and also makes evident the need to improve hygienic practices in the preparation and preservation of these products.

Influence of different genetic polymorphisms of αS1- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality

The effect of the composite genotypes of αS1-κ-casein (BBAA, BBBB, BCAA) on renneting properties and yield during cheese-making of a Havarti-type cheese was investigated. Milk with αS1-κ-CN BCAA showed a shorter renneting time, while milk with αS1-κ-CN BBAA obtained the highest cheese yield. 24 h after starter addition, different protein profiles were found between the cheeses with different αS1-κ-CN genotypes. After 5 months of ripening, cheese with αS1-κ-CN BBBB contained more free amino acids than αS1-κ-CN BCAA. Cheese with αS1-κ-CN BCAA expressed a higher intensity of sweetness and lower intensity of hardness than the αS1-κ-CN BBBB and BBAA cheeses. Cheeses with αS1-κ-CN BBAA had a higher intensity of sunlight flavour than cheeses with the two other αS1-κ-CN genotypes and were assessed to be less juicy than αS1-κ-CN BBBB cheeses. The composite genotypes of αS1-κ-casein affect milk coagulation, cheese yield and cheese maturation and are highly relevant for the dairy industry.

Evaluation of Enterotoxins and Antimicrobial Resistance in Microorganisms Isolated from Raw Sheep Milk and Cheese: Ensuring the Microbiological Safety of These Products in Southern Brazil.

This study emphasizes the importance of monitoring the microbiological quality of animal products, such as raw sheep's milk and cheese, to ensure food safety. In Brazil, there is currently no legislation governing the quality of sheep's milk and its derivatives. Therefore, this study aimed to evaluate: (i) the hygienic-sanitary quality of raw sheep's milk and cheese produced in southern Brazil; (ii) the presence of enterotoxins and Staphylococcus spp. in these products; and (iii) the susceptibility of the isolated Staphylococcus spp. to antimicrobial drugs and the presence of resistance genes. A total of 35 samples of sheep's milk and cheese were examined. The microbiological quality and presence of enterotoxins were accessed using Petrifilm and VIDAS SET2 methods, respectively. Antimicrobial susceptibility tests were conducted using VITEK 2 equipment and the disc diffusion method. The presence of resistance genes tet(L), sul1, sul2, ermB, tetM, AAC(6)', tetW, and strA were evaluated through PCR. In total, 39 Staphylococcus spp. were obtained. The resistance genes tetM, ermB, strA, tetL, sul1, AAC(6)', and sul2 were detected in 82%, 59%, 36%, 28%, 23%, 3%, and 3% of isolates, respectively. The findings revealed that both raw sheep's milk and cheese contained Staphylococcus spp. that exhibited resistance to antimicrobial drugs and harbored resistance genes. These results underscore the immediate need for specific legislation in Brazil to regulate the production and sale of these products.

The influence of grazing and indoor systems on goat milk, brined cheese and whey quality

This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese and whey. It also aimed to determine the suitability of goat's milk for the production of white-brined cheese. The physicochemical composition and hygienic quality of raw goat's milk were studied, as well as the fatty acid profile and nutritional indices of milk and white-brined cheese. Traditional white-brined cheeses were produced from bulk goat milk from two farms in three samples. The results confirmed that different husbandry systems and diets influence the physicochemical composition of goat milk and cheese and their fatty acid profile. Milk and cheese from grazing goats contained significantly more (p<0.05) fat, protein, total solids and a higher percentage of cheese yield. Nutritional indices were also more favourable, with a lower atherogenic (AI) and thrombogenic (TI) index and a higher health-promoting index (HHP) and hypocholesterolemic/hypercholesterolemic ratio (HH). Goat grazing contributed to a higher content of n-3 fatty acids in milk and cheese and thus to a lower n-6/n-3 ratio. Cheese-making efficiency and protein recovery in the curd (%REC) was better with pasture milk, whereas fat recovery was better with milk from housed goats. Consumers rated the unripened white cheeses from both production systems the highest. In addition, the production of white cheese with brine results in good quality whey with significant health benefits. Natural pasture provides significantly more benefits to goats than confinement, especially in the early stages of use. This contributes to the high nutritional value of goat's milk, cheese and whey.

Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils.

In the present work, oregano essential oils (OEOs) were applied to process the fresh ovine cheese "Tuma" obtained by pressed cheese technology. Cheese making trials were performed under industrial conditions using ewe's pasteurized milk and two strains of Lactococcus lactis (NT1 and NT4) as fermenting agents. Two experimental cheese products (ECP) were obtained through the addition of 100 (ECP100) and 200 (ECP200) µL/L of OEO to milk, while the control cheese product (CCP) was OEO-free. Both Lc. lactis strains showed in vitro and in vivo ability to grow in the presence of OEOs and to dominate over indigenous milk lactic acid bacteria (LAB) resistant to pasteurization. In the presence of OEOs, the most abundant compound found in cheese was carvacrol, constituting more than 65% of the volatile fraction in both experimental products. The addition of OEOs did not influence ash, fat, or protein content, but it increased by 43% the antioxidant capacity of the experimental cheeses. ECP100 cheeses showed the best appreciation scores by the sensory panel. In order to investigate the ability OEOs to be used as a natural preservative, a test of artificial contamination was carried out, and the results showed a significant reduction of the main dairy pathogens in OEO-added cheeses.