Mild Cheese Research Articles

In vitro study of cheese digestion: Effect of type of cheese and intestinal conditions on macronutrients digestibility

Exocrine Pancreatic Insufficiency (EPI) implies maldigestion, being pancreatic enzyme replacement therapy the treatment to enhance digestibility. This study aims at analysing the influence of cheese-related factors and intestinal conditions on macronutrients digestibility. Fresh-cow, fresh-goat, mild and aged cheeses were in vitro digested under different intestinal conditions of pH (6 or 7), bile concentration (1 or 10 mmol/L) and pancreatic enzymes (0–4000 LU/g fat) in order to in vitro mimic the intestinal conditions of a healthy adult and of an individual suffering of EPI. Under intestinal conditions of EPI (pH 6, bile 1 mmol/L), lipids of fresh-goat and aged cheeses were more easily digested than those of fresh-cow and mild cheeses. In fact, 2000 LU/g fat of enzymatic dosage was enough to achieve a lipolysis extent of 80 and 100% in aged and fresh-goat cheeses, respectively. In contrast, proteolysis was higher in fresh-cow cheese and ripened (mild or aged) than in fresh-goat one regardless the intestinal conditions. Only in ripened-cheeses, proteolysis significantly increased at dose of enzymes does.

Why Standardization of Festival Marketing Might be a Cheesy Affair

The purpose of this article is to segment visitors to a cheese festival to identify more appropriate marketing strategies. Segmentation can be based on various characteristics of consumers. One characteristic that has become popular over the last number of years is expenditure-based segmentation, which is an attempt to address issues of festival sustainability. Although this article falls in this cluster, we do not focus on the total spending of festival attendees like most research employing expenditure-based segmentation; we rather focus on the spending of attendees on the main theme of the festival, namely on cheese. Six hundred structured questionnaires were administered at the South African Cheese Festival that was held in the Western Cape during April 2015. Methods used in the analysis include factor analysis and cluster analysis. The main findings are that three clusters were identified with their own unique marketing mix and the clusters can be used as a taxonomy of visitors to this festival, namely mild cheese explorers, mature cheese families, and vintage cheese loyalists. This research has also revealed distinct motives for attending a cheese festival that were not found in previous research. Lastly, this approach is very useful in differentiating markets. This is the first time that cheese festival attendees' cheese expenditure and behavior have been used as segmentation basis and the research thus makes a contribution to literature and practice that strive to gain better insight into cheese tourism.

Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds

Flavor is an important sensory property of fermented food products, including cheese, and largely results from the production of aroma compounds by microorganisms. Propionibacterium freudenreichii is the most widely used species of dairy propionibacteria; it has been implicated in the production of a wide variety of aroma compounds through multiple metabolic pathways and is associated with the flavor of Swiss cheese. However, the ability of other dairy propionibacteria to produce aroma compounds has not been characterized. This study sought to elucidate the effect of interspecies and intraspecies diversity of dairy propionibacteria on the production of aroma compounds in a cheese context. A total of 76 strains of Propionibacterium freudenreichii, Propionibacterium jensenii, Propionibacterium thoenii, and Propionibacterium acidipropionici were grown for 15days in pure culture in a rich medium derived from cheese curd. In addition, one strain each of two phylogenetically related non-dairy propionibacteria, Propionibacterium cyclohexanicum and Propionibacterium microaerophilum were included. Aroma compounds were analyzed using headspace trap-gas chromatography-mass spectrometry (GC–MS). An analysis of variance performed on GC–MS data showed that the abundance of 36 out of the 45 aroma compounds detected showed significant differences between the cultures. A principal component analysis (PCA) was performed for these 36 compounds. The first two axes of the PCA, accounting for 60% of the variability between cultures, separated P. freudenreichii strains from P. acidipropionici strains and also differentiated P. freudenreichii strains from each other. P. freudenreichii strains were associated with greater concentrations of a variety of compounds, including free fatty acids from lipolysis, ethyl esters derived from these acids, and branched-chain acids and alcohols from amino acid catabolism. P. acidipropionici strains produced less of these compounds but more sulfur-containing compounds from methionine catabolism. Meanwhile, branched-chain aldehydes and benzaldehyde were positively associated with certain strains of P. jensenii and P. thoenii. Moreover, the production of compounds with a common origin was correlated. Compound abundance varied significantly by strain, with fold changes between strains of the same species as high as in the order of 500 for a single compound. This suggests that the diversity of dairy propionibacteria can be exploited to modulate the flavor of mild cheeses.

Color of low-fat cheese influences flavor perception and consumer liking

The present study examines the effect of color on low-fat cheese flavor perception and consumer acceptability. To understand the flavor preferences of the consumer population participating in the sensory testing, 4 brands of retail full-fat Cheddar cheeses labeled as mild, medium, or sharp were obtained. These cheeses were evaluated by a trained descriptive panel to generate a flavor profile for each cheese and then by consumer sensory panels. Overall and color liking were measured using a 9-point hedonic scale, and flavor, chewiness, level of sharpness measured using a 5-point just-about-right (JAR) scale (with 1 being not enough, 3 being just about right, and 5 being too much of the attribute). Subsequently, 9 low-fat Cheddar cheeses were manufactured using 3 levels of annatto (0, 7.34, and 22g/100kg) and 3 levels of titanium dioxide (0, 7.67, and 40g/100kg) using a randomized block design in duplicate. Cheeses were then evaluated by descriptive and consumer sensory panels. Each consumer testing consisted of 120 panelists who were mainly 18 to 35 yr of age (>90% of total populace) with >60% being frequent cheese consumers. Overall liking preference of the consumer group was for mild to medium cheese. Using the JAR scale, the medium cheeses were considered closest to JAR with a mean score of 3.0, compared with 2.4 for mild cheese and 3.6 for sharp cheese. Among low-fat cheeses, color was shown to be important with consumer liking being negatively influenced when the cheese appearance was too translucent (especially when normal levels of annatto were used) or too white. Matching the level of titanium dioxide with the annatto level gave the highest liking scores and flavor perception closest to JAR. This study established a significant effect of color on overall liking of low-fat versions of Cheddar cheese.

Investigation of the impact of sensitivity to cis-3-hexen-1-ol (green/grassy) on food acceptability and selection

The impact of taste acuity on consumer acceptability and food selection responses has been studied for some time, particularly in the case of bitterness. Less attention has been given to the impact of odor acuity on such responses. To begin to bridge this gap, this investigation is focused on cis-3-hexen-1-ol (green/grassy) and the questions explored were: (1) does varying sensitivity to the odor of cis-3-hexen-1-ol impact hedonic responses to food stimuli that have been spiked with this odorant? and (2) does varying sensitivity to the odor of cis-3-hexen-1-ol impact self-reported food selection? The results from three studies involving 400+ consumers are reported. They are: (1) confirm that in the case of cis-3-hexen-1-ol, odor acuity has a small but systematic impact on acceptability and (2) suggest that this result could extend to food selection. Hedonic responses to hummus, tomato juice and Japanese green tea spiked with two different concentrations of cis-3-hexen-1-ol were negative (relative to the unspiked samples) and these response patterns were similar in consumers of Caucasian and Japanese ancestry. Compared to participants classified as ‘sensitive’ to the odor of cis-3-hexen-1-ol, the negative responses to the spiked foods were less strong among ‘insensitive’ participants. Similar response patterns emerged when Caucasian consumers hedonically assessed the odor of gold kiwifruit essence spiked with cis-3-hexen-1-ol: increasing spike concentration was perceived negatively, but the magnitude of the negative responses was less among participants classified as ‘insensitive’ to the odor of cis-3-hexen-1-ol. Preferences for the odor of gold kiwifruit essence spiked with cis-3-hexen-1-ol varied among ‘sensitive’ and ‘insensitive’ participants, and revealed a preference among ‘insensitive’ participants for intermediate spike concentrations relative to high and low spike concentrations. The impact on food selection was studied using a 142-item 24h self-completion food recall questionnaire, where participants indicated whether or not they had consumed each of the focal foods/beverages. Participants provided data for at least seven 24h recall periods (18 periods on average) and the proportion of days where items were consumed was compared. Amid considerable individual variation in dietary patterns, a tendency towards participants classified as ‘sensitive’ to the odor of cis-3-hexen-1-ol to more frequently consume mild cheese, salad greens and cucumber was uncovered. This result should be considered tentative and more as a suggestion for future targeted research into the impact of sensitivity to the odor of cis-3-hexen-1-ol on food selection.

Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system.

Mild cheese flavor in reduced fat Cheddar cheese was enhanced by using an integrated starter culture system. Three cultures, Lactococcus lactis subsp. cremoris SK11, L. lactis subsp. lactis biovar. diacetylactis JVI, and Lactobacillus casei 7A, were carefully selected to obtain a nonbitter, mildly acid, buttery flavored cheese. Cheeses were produced from all possible combinations of these cultures with the constraint that L. lactis subsp. cremoris SK11 was used as the primary acid-producing culture. Cheeses made with SK11 were compared to cheeses produced using an L. lactis subsp. cremoris commercial starter culture. Cheeses were ripened for 150 days and periodically sampled for chemical, microbiological, and sensory analysis. Cheeses produced with L. lactis subsp. cremorisSK11 had substantially lower bitterness intensity than the cheeses produced with commercial starter culture. L. lactis subsp. lactis biovar. diacetylactis JVI significantly increased diacetylacetoin and acetate concentrations. Sensory results indicate that these cheeses had increased buttery (diacetyl) flavor.

Predicting the Intent to Purchase Unfamiliar and Familiar Cheeses: The Effects of Attitudes, Expected Liking and Food Neophobia

The attitude model of the theory of reasoned action (TRA) has been applied mainly to predicting the choice of familiar foods; however, the choice of unfamiliar foods may be governed by distinct factors. In the present study, 92 females rated their attitudes and subjective norms about the purchase intentions of two familiar and two unfamiliar cheeses, and the expected and actual pleasantness of them. They also completed the food neophobia scale, which measures the tendency to avoid novel foods. Neophobic persons rated the attitudes and expected and actual taste pleasantness lower than neophilics for all cheeses, except for the most familiar, mild cheese. This suggests that food neophobia also indicates the tendency not only to avoid, but also to dislike novel foods. Before tasting, attitudes and subjective norms together predicted the intent to purchase familiar cheeses better (R2=0·54 and 0·58) than for novel cheeses (R2=0·24 and 0·35); thus, the basic TRA model was not as useful in predicting intent to purchase unfamiliar as familiar cheeses. The predictions especially for the novel cheeses were clearly improved by including expected pleasantness ratings in the model. The usefulness of the food neophobia score as an additional predictor was not clearly supported. Attitudes and subjective norms measured before tasting were poor predictors of purchase intents after tasting, which implies the importance of taste and direct product experience in food choice.

Influence of Volatile and Nonvolatile Fractions on Intensity of Cheddar Cheese Flavor

Sensory evaluation of cheese reconstituted from fractions of mild and aged cheese showed that the water-soluble fraction made the greatest contribution to the intensity of the cheese flavor. The cheese fractions used to prepare the reconstituted samples were: water-soluble fractions from mild cheese and from aged cheese; residues from mild and aged cheese remaining after extraction of the cheese with methyl alcohol, methylene chloride, and water; undeodorized fat centrifuged from mild and aged cheese; and deodorized cheese fat. The undeodorized cheese fat was the source of flavor volatiles incorporated into the reconstituted samples. The volatiles in the undeodorized fat produced no significant difference in the flavor intensities of the samples reconstituted with fat from mild or aged cheese.The nature of the residue had a small but significant influence on the perceived flavor intensities of the reconstituted cheese. The authors suggest that the more highly degraded protein of aged cheese releases flavor compounds in the mouth more readily than does the protein of the residue from mild cheese.

Comparing Proteolytic Action of Milk-Clotting Enzymes on Caseins and Cheese

The proteolytic properties of fungal rennets from Endothia parasitica and from Mucor pusillus var. Lindt were compared with those of veal rennet and of pepsin. Enzyme proteolysis of whole, αs-, and β-casein, soluble in 12% trichloroacetic acid and soluble nitrogen compounds produced by enzymes on freshly ground mild cheese curd were determined. Residual fractions from the action of the enzymes on the casein substrates and on cheese were determined by polyacrylamide-gel electrophoresis.Fungal rennets showed greater proteolytic activity than did veal rennet or pepsin on whole, αs-, and β-casein. Of the two fungal rennets, the one from E. parasitica was more proteolytic on the casein preparations. There was no significant increase in nonprotein nitrogen by veal rennets or pepsin on β-casein or by veal rennets on αs-casein. When fresh mild cheese was used as substrate, the two fungal rennets produced more soluble nitrogen than did the veal rennets or pepsin.Electrophoretic patterns showed considerable differences among the enzymes with respect to degradation of the specific milk proteins.

Rapid Evaluation of Milk Coagulating and Flavor Producing Enzymes for Cheese Manufacture

A screening method is reported for rapidly indicating the suitability of various cheese ripening agents. Freshly ground mild cheese curd was inoculated with high levels of enzyme preparations, incubated at 21C for three days and evaluated organoleptically. The method has the advantages of replacing long make and storage testing procedures and comparing treatments on a single homogeneous lot of cheese curd. The method should be useful in evaluating the role of various microorganisms and their enzyme systems in cheese ripening.