Salty Cheese Research Articles

Characterization of aroma and aroma-active compounds of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis

The aim of this study was to characterize the aroma and aroma-active compounds of black carrot pomace, a valuable by-product of black carrot juice industry. Aroma compounds were analyzed using GC-MS-O and extracted via the SAFE technique. The extract samples were determined to represent the odor of black carrot pomace quite well according to the results of the representative test. Accordingly, the aromatic extract scored 77.7 mm for intensity and 87 mm for similarity on a 100 mm unstructured scale. A total of 47 volatile constituents were identified and quantified including terpenes (20), alcohols (11), acids (7), esters (4), ketones (4), and lactone (1). It was observed that terpenes were the major aroma group. The use of aroma extract dilution analysis (AEDA) revealed only 29 of these compounds as aroma-active constituents. Phenylethyl alcohol (FD:512, OAV: 2488, rose) and phenylethyl acetate (FD:256, OAV:280, rose) were the aroma substances providing the strongest rose odor. Following these compounds, acetic acid (vinegar), dimethyl-propanedioic acid (pungent), (E)-β-caryophyllene (salty cheese) and elemicin (spicy) were identified as other strong aroma-actives with FD values of 128 contributing to the characteristic odor of the black carrot pomace samples. The odor activity values (OAVs) ranged from 1 to 2488. The highest OAVs represent the high aromatic active compounds (FD ≥ 128). The distinctive aroma and rich color of black carrot pomace make it a recommended choice for enhancing flavor and adding natural coloring to food products.

EVALUATION OF THE QUALITY OF SALTY SOFT CHEESE WITH THE ADDITION OF A VEGETABLE COMPONENT

The article describes the course of cooking soft salty cheese with the addition of a vegetable component and conducted special studies, product reviews, product quality indicators.The results of the study of physico-chemical, microbiological parameters, physico-chemical parameters of soft salted cheese with the addition of a vegetable component are presented. One of the most important indicators in determining the quality of raw materials and choosing them as raw materials for further processing are its physico-chemical properties and organoleptic characteristics. Microbiological parameters of soft salted cheese, including physico-chemical parameters, were studied in laboratory conditions.In order to produce cheese of guaranteed quality, studies of hop safety parameters were carried out, as well as the physico-chemical composition of dairy raw materials was studied. The stage of administration of the plant extract has been determined.An effective cheese recipe has also been developed. The amount of special sauce for storing the finished product was also calculated, which indicates that the soft cheese dipped in the sauce has a long shelf life and tastes very pleasant.All studies were conducted in the laboratory of the Institute of Cheese Making at the Federal Altai Scientific Center of Agrobiotechnology in Barnaul (Russia) and were taken into account according to a special protocol.

Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests

AbstractFood and wine pairing has been studied in marketing, sensory science, and hospitality fields to evaluate the gastronomic experience of consumers. In this study, three Chinese red wines (Cabernet Gernischt: CG, Marselan: MS, and Vitis amurensis Rupr: VR) were paired with two French cheeses (Brie and Camembert) and two Chinese cheeses [sweet cheese (SWC) and salty cheese (SAC)]. The physicochemical properties of wines and cheeses were determined. Also, sensory profiles of wine and cheese samples were collected using 100 participants by a check‐all‐that‐apply (CATA) test, and the ideal pairing of wines and cheeses was evaluated using hedonic, flavor intensity, and body‐to‐body relationship tests. The results showed that VR wine presented a sweet flavor and full body. MS and CG wines have a strong, bitter taste and a hot and rough mouthfeel than VR wine. The flavors of Camembert and Brie cheeses were richer and more complex than those of SWC and SAC. The textures of Camembert and Brie were elastic, smooth, creamy, fatty, and soft. VR wine enhanced consumer preference for all four types of cheeses (each combination liking score is more than six). Wine characteristics were suppressed and not enhanced by pairing with cheese. The ideal pair evaluation in terms of flavor intensity and body‐to‐body relationship confirmed that wines dominated these two aspects for cheese‐wine pairs.Practical ApplicationsCATA questions conducted with consumers are popular to profile and characterize food and beverage products. This investigation helps validate CATA method applications in food and wine pairing areas. In addition, the hedonic, flavor intensity, and body‐to‐body tests of Chinese wine and Chinese cheese pairing are helpful in promoting the development of the Chinese wine and cheese industry. The findings provide future research directions in pairing principles of food and beverages.

Effect of simulated acidic and salty fermentation conditions on kinetic growth parameters and probiotic potential of Lactobacillus acidipiscis and Lactobacillus pentosus

SummaryThe technological stress during food processing may alter the beneficial interactions of food‐associated Lactobacillus on the host. The effect of initial combined acidic (pH 5.0) and osmotic stress (NaCl 5 %, w/v with or without CaCl2 0.02 %, w/v) typically present in vegetable fermentations and cheesemaking were investigated. The growth kinetics prediction, hydrophobicity, auto‐aggregation, in vitro survival and adhesion were determined in Lactobacillus acidipiscis and Lactobacillus pentosus isolated from a Mexican salty cheese. The growth was modelled with the modified Gompertz equation (R > 0.99; RMSE < 0.01). The lag phase increased (>10 h), and auto‐aggregation was reduced. Hydrophobicity and S‐layer total proteins varied. Gut survival reduced >4 log 10 units compared to the initial intake. Nevertheless, adhesion remained the same. Hence, combined stress affected the technological and physiological properties of both strains negatively. Further research is needed to identify the effect of the combined stress on the potential bioactivity of the strains.

Textural, rheological and sensory properties of spreadable processed goat cheese

The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses with 10, 20, and 40 days of ripening. We obtained four different formulations by varying the proportions of these cheeses in each formulation. The variation in major α, β, and para-κ casein fractions, rheological properties, and the texture of samples were determined, and a sensorial evaluation was carried out. Cheeses from Formulation 2 (50% cheese ripened for 10 days, 25% cheese ripened for 20 days and 25% cheese ripened for 40 days) had greater values of α and β –caseins, which is related to a greater content of intact casein resulting from a cheese with short ripening time. Hardness, adhesiveness and complex modulus (G*) decreased as the degree of ripening of the natural cheese (raw material) increased. Formulation 2 presented a G* value similar to that of the commercial processed cow cheese and the greatest firmness. Formulation 2 presented the characteristics we aimed to obtain, described as spreadable, slightly acid and salty cheese.

Determination of heavy metals and health risk assessment of cheese products consumed in Greece

Contamination of dairy products with heavy metals is a major concern on a global scale and human exposure to related food products, especially cheese, is of rising concern. The aim of this study was the determination of several heavy metals (As, Cd, Cr, Cu, Fe, Hg, Mn, Ni, Pb, Se and Zn) in 15 cheese samples consumed in Greece, during March 2016. An analytical method was optimized and applied, using microwave digestion followed by atomic absorption spectrometry.The optimized method produced good performance characteristics, including low LODs, good linearity (R2 > 0.997) and high recovery (77–114%). Results revealed the presence of low heavy metal concentrations in samples. Two distinct elemental groups were identified using clustering analysis. The first elemental group (Cu, Mn, Zn, Cd, Pb and Se) presented higher contents in hard and salty cheese types, while the second elemental group consisted of Cr, Fe and Ni and exhibited significantly higher concentrations in soft cheeses (water content > 60%). HMs in cheese samples presented low risk to human health. Estimated Daily Intake (EDI) values for Pb, Hg and Cd revealed a minimum exposure of the population to those heavy metals through cheese product consumption. In all cases, THQ values were <1, suggesting that the cheese products under investigation do not present a potential health risk through their consumption. The daily intake (DI) for Zn in cheese products represented 0.50–14.25% of the Recommended Dietary Allowances (RDA) for adults, while for Cu the DI contributed 0.33–10.67% of the RDA values.

INVESTIGATION OF THE INFLUENCE OF CRYOPOWDERS “BROCCOLI” AND “LAMINARIA” ON QUALITY PARAMETERS OF CHEESE MASSES OF DIFFERENT FAT

Crafty combination of cryopowders as bio-supplements to the “milk” base has great prospects in both bio-technological and social aspect. Main criteria at developing recipes of cheese masses were a search for optimal ratios of components for getting proper normative taste characteristics. In this connection, there is offered to study the influence of cryopowders “Broccoli” and “Laminaria” on quality parameters of cheese masses of the new generation, namely ones of the treating-prophylactic destination. The analysis of organoleptic characteristics of salty cheese masses with the cryopowders “Laminaria” and “Broccoli” demonstrates that they have undergone no essential changes and correspond to normative requirements. Thus, the color of salt masses with the cryopowder “Laminaria” was light-grey with a green tint: at using the cryopowder “Broccoli” – grey with a yellow tint. The smell of cheese masses remained fresh, sour-milk. But the expressed smell of the added cryosupplement was felt in samples. The smack of experimental samples at adding the cryopowder “Broccoli” was more expressed. Their consistence was homogenous, delicate, paste-like. The titrated acidity of experimental samples of salty cheese masses with the cryopowder “Laminaria” was 124–130 0Т, mass share of moisture 62–60 % and mass share of dry substance – 40–38 %, and values of energetic value were 164 and 118 kcal/100 g of the product. The titrated acidity of experimental samples of salty cheese masses with the cryopowder “Broccoli” was 126–134 0Т, mass share of moisture 63–66 % and mass share of dry substances – 34–37 %, and values of energetic value were 174 and 128 kcal/100 g of the product. Cheese salty masses with using the cryopowders “Laminaria” and “Broccoli” as phytosupplements are products of the increased biological value, which production doesn’t need the additional specialized equipment, is a potential source as to widening the assortment of products of the treating-prophylactic destination.

Використання кріопорошку «Амарант» в технології молочних продуктів лікувально-профілактичного спрямування

Використання рослинних біодобавок є невичерпним джерелом та ресурсом у розширенні вітчизняного асортименту молочних продуктів лікувально- профілактичного спрямування. Застосування кріопорошків як фітодобавок до молочних продуктів, вміле їх поєднання має великі перспективи як у соціальному, так і біолого-технологічному плані. Кріопорошки є інноваційними продуктами, які містять необхідні вітаміни і мікроелементи природного походження. Дані біодобавки володіють лікувально-профілактичними властивостями і збагачують їжу численними поживними речовинами.&#x0D; Розроблено промислові рецептури солодких та солених сиркових десертів лікувально-профілактичного напрямку із кріопорошком «Амарант». Вивчено рецептурні відмінності у солодких сиркових десертах різної жирності, їх вплив на формування органолептичних, фізико-хімічних та біологічних характеристик. Внесення кріопорошку у сиркові маси поряд з лікувально-профілактичною дією приводить до зростання їхньої енергетичної цінності та всіх нормативних вітамінів. Зразки мали приємний товарний вигляд. Пропонована продукція розширює вітчизняний асортимент молочних продуктів лікувально-профілактичного спрямування. Розробки захищені патентом.&#x0D;

ELABORACIÓN DE QUESITO ANTIOQUEÑO REDUCIDO EN SODIO Y ADICIONADO CON (Bifidobacterium lactis)

The quesito antioqueno (QA), fresh, soft, milled and salty cheese, without added bacteria. This cheese contains 2,1% of sodium chloride. Were supplemented with Bifidobacterium lactis (bb12) and It was salty with NaCl (Q1) and some mixtures of NaCl/KCl (3:1 (Q2)) and 1:1 (Q3), w/w), to reduce the sodium content and give probiotic characteristics. There were no significant differences between treatments (Q1, Q2 and Q3) (P>0,05) in some compositional (moisture, MG/MS, total protein, ash, acidity), chemical (pH) and physical (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience) characteristics. A significant difference was observed by storage time in moisture, pH, protein content and acidity (P<0,05). With respect to Na and K content, there was a significant differences between treatments (P<0,05) but was not in the Ca content. In Q2 the Na level was decreased 24,2% and K increased 143% in average; in Q3 the Na level was decreased 48,3% and K increased 311%. The processed QA with 50% of Na substitution maintains the traditional compositional a physicochemical characteristics, therefore, according to this investigation results, can be performed this substitution and it is an excellent matrix to include probiotics in the people diet.

ЗАСТОСУВАННЯ КРІОПОРОШКУ «ГАРБУЗ» В ТЕХНОЛОГІЇ СИРКОВИХ МАС РІЗНОЇ ЖИРНОСТІ

Стан харчування населення – один із найважливіших факторів, що визначає здоров'я і збереження генофонду нації у забезпеченні збалансованого харчування. Використання рослинних біодобавок у цьому плані містить невичерпне джерело та ресурси. Використання кріопорошків, як фітодобавок до молочних продуктів, вміле їх поєднання несе у собі великі перспективи, як у соціальному, так і біолого–технологічному плані. Кріопорошки – це інноваційні продукти, що містять необхідні вітаміни і мікроелементи, створені самою природою. Дані рослинні біодобавки володіють лікувально–профілактичними властивостями і збагачують їжу вітамінами, макро– та мікроелементами та іншими БАР.&#x0D; Розроблено промислові рецептури солодких та солених сиркових мас лікувально–профілактичного напрямку із кріопорошком «Гарбуз». У солодких сиркових масах вміст кріодобавки є вищим, ніж у солених. При збільшенні жирності «молочної основи» кількість кріодобавки також збільшується. Вивчено рецептурні відмінності у солених та солодких сиркових масах, їх вплив на формування органолептичних, фізико–хімічних та біологічних характеристик. Внесення кріопорошку у сиркові маси поряд з лікувально–профілактичною дією приводить до зростання їх енергетичної цінності та всіх нормативних вітамінів. Зразки мали приємний товарний вигляд. Пропонована продукція розширює вітчизняний асортимент молочних продуктів лікувально–профілактичного спрямування. Розробки захищені патентом.

Physicochemical and Sensory Properties of Mihalic Cheese

Mihalic is a hard, brined and quite salty cheese. In this study, selected physical, chemical, and sensory properties of 15 Mihalic cheese samples (matured more than six months) in vacuum packaging were investigated using representative samples collected from its major production area in northwestern Turkey. Aroma-active compounds were analyzed by solid phase microextraction and determined by gas chromatography-olfactometry. Average dry matter and fat contents of the cheese were 60.4 and 27.4 g/100 g cheese, respectively. Significant differences were observed among the cheese samples for hardness, adhesiveness, chewiness, and gumminess. Sulfurous, free fatty acids, and barny/animal were major sensory descriptors for the cheese. Methional (boiled potato), (E,E)-2,4-nonadienal (fatty, stale), diacetyl (buttery), 1-octen-3-one (mushroom), ethyl butyrate (sweet, bubble gum), and butyric acid (rancid) were common aroma-active compounds found in Mihalic cheese.

Chemical properties of the medicinal herb Kaff Maryam (Anastatica hierochuntica L.) and its relation to folk medicine use

The incidence of Bacillus cereus in many food products including beef luncheon, koshary, karish cheese, double white cream cheese, white salty cheese and corn snacks was tested during four seasons. Generally, there was a high incidence rate during summer in all food samples and this rate decreased during winter. The incidence of B. cereus was high in karish cheese (25 to 80%), koshary (45 to 70%) and corn snacks (20 to 50%) during the four seasons reflecting their ability to proliferate in milk products and starchy foods. All 38 isolates were motile and had the ability to ferment fructose and glucose, while 43 and 73% were able to ferment lactose and salicin, respectively. Also, all isolates had the ability to utilize citrate, reduce nitrate into nitrite, grow at 7.5% NaCl and hydrolyze casein but not urea. Meanwhile, the isolates showed variable results for anaerobic growth. In addition, allB. cereus isolates showed amylase, gelatinase and catalase activities and did not show any oxidase, cellulase or pectinase activities. Almost all the identified strains were pathogenic since they were able to produce several virulence factors. In addition, all isolates also were susceptible to ciprofloxacin, chloramphenicol and vancomysin antibiotics. Key words: Bacillus cereus, virulence factors, extracellular enzymes, antibiotic susceptibility.

Prevalence of Listeria monocytogenes and Salmonella in Ready-to-Eat Food in Catalonia, Spain

Listeria monocytogenes and Salmonella are pathogenic bacteria that can contaminate food products during or after processing. Ready-to-eat (RTE) food does not undergo any treatment to ensure its safety before consumption, and therefore risk of foodborne disease must be considered if these pathogens are present in the food. To evaluate the prevalence of these pathogens in RTE food, 140 RTE fish product samples, 501 RTE meat product samples, 462 RTE dairy samples, and 123 RTE dishes and desserts, providing a total of 1,226 samples, were collected from retail stores and food industry and analyzed for the presence of L. monocytogenes. A total of 1,379 samples consisting of 187 RTE fish products and 569 RTE meat products, 484 RTE dairy products, and 139 RTE dishes and desserts were collected and analyzed for the presence of Salmonella. L. monocytogenes was isolated from 20% of frozen Atlantic bonito small pies, 7.9% of smoked salmon samples, 11.1% of the pork luncheon meat samples, 6.2% of frozen chicken croquettes, 16.9% of cured dried sausage samples, 12.5% of cooked ham samples, and 20% of cooked turkey breast samples. L. monocytogenes was also found to be present in 1.3% of fresh salty cheese samples and 15.1% of frozen cannelloni samples. Salmonella was isolated from 1.2% of smoked salmon samples, 1.5% of frozen chicken croquettes, 2% of cooked ham samples, and 11.1% of cured dried sausage samples. Overall, occurrence of these pathogens in RTE foods was similar to that previously reported in the literature.

Anaerobic upflow fixed-film bioreactor for biomethanation of salty cheese whey.

In order to develop a suitable reactor for the biomethanation of high-strength salty cheese whey, the performance of anaerobic upflow fixed-film reactors packed with different support materials, such as charcoal, gravel, brick pieces, pumice stones, and PVC pieces, has been studied. The charcoal-bedded reactor gave the best performance, with the maximum gas production (3.3 L/L digester/d) and an enriched methane content (69% CH4). Temperature and hydraulic retention time were optimized, with the ultimate aim of improving biomethanation. Maximum gas production (3.3 L/L digester/d) was achieved at a hydraulic retention time of 2 d at 40 degrees C.

Surfactants in anaerobic digestion of salty cheese whey using upflow fixed film reactor for improved biomethanation

In order to improve the anaerobic digestion process of salty cheese whey, the effects of various doses of surfactants: Tween 80, Triton-X-100, Tegopren 3022, sodium lauryl sulphate and Cetrimide, have been studied in an upflow fixed film bioreactor. Among these, sodium lauryl sulphate showed a 70% increase in gas production with a higher methane content (77%) and improved biodegradation.

Biomethanation of salty cheese whey using an anaerobic rotating biological contact reactor

The anaerobic treatment of salty cheese whey was investigated using horizontal and vertical shaft types of anaerobic rotating biological contact (ARBC) reactors to determine the effects of the hydraulic retention time (HRT) and the type of rope used to form the fixed-film structure on the rotating discs. Optimal performance was obtained with the vertical shaft-type ARBC reactor operated at 3-d HRT and 37°C, using cotton rope to form the fixed-film structure. Maximum gas production of 4.1 l/l digester·d with a methane content of 74% and COD reduction of 85% were achieved.

Biomethanation of a mixture of salty cheese whey and poultry waste or cattle dung. A study of effect of temperature and retention time.

This paper describes the results of a study aimed at improving the efficiency of anaerobic digestion of salty cheese whey in combination with poultry waste or cattle dung. Best results were obtained when salty cheese whey was mixed with poultry waste in the ratio of 7:3, or cattle dung in the ration of 1:1, both on dry weight basis giving maximum gas production of 1.2 L/L of digester/d with enriched methane content of 64% and 1.3 L/L of digester/d having methane content of 63% respectively. Various conditions such as temperature and retention time have been optimized for maximum process performance.

Detection of porcine pepsin in rennet mixtures used in cheese making by ELISA

An ELISA for the detection of porcine pepsin has been developed. Porcine pepsin was detected using this assay at concentrations of ≥ 1 μg ml‐1. Other cheese rennetting agents, such as bovine rennet or Mucor miehei rennet did not cross‐react in the assay either separately or in mixtures. The ELISA was used for the determination of porcine pepsin at concentrations of 1% (10 μg ml‐1) and over in combination with bovine rennet/M. miehei rennet mixtures. The effects on the assay of samples which had been subjected to a pH range between 5.0 and 7.0 (which may be encountered during the storage of rennet mixtures and in cheese making procedures), were tested. Similarly pre‐incubation of porcine pepsin in the presence of NaCl up to 10%, conditions encountered in certain salty cheese preparations, had no subsequent effect on the sensitivity of the assay when such samples were tested. Milk proteins showed no cross‐reactivity with the anti‐porcine pepsin and increasing concentrations of casein to 75 mg ml‐1 caused no...

Nanofiltration membranes broaden the use of membrane separation technology

Most reverse osmosis (RO) research has concentrated on the development of single-pass seawater membranes. The success of these high rejection membranes has created interest in other applications requiring less demanding salt rejection, or desiring the elimination of salt from a feed stream (diafiltration), or having severe chemical resistance requirements. All would prefer to operate at lower net driving pressures than demanded by the high rejection membranes. This paper reports on the characteristics of three such tailored membranes. These membranes have been designated as “quo;nanofiltration”quo; membranes to distinguish them from the “quo;hyperfiltration”quo; seawater membranes. The first is XP45, a polyamide membrane with a low sodium chloride rejection that makes it an excellent candidate for applications such as the processing of salty cheese wheys and pharmaceutical preparations. The second is NF70, another polyamide, a low pressure membrane with rejections suited for converting mildly brackish water and organic-laden raw water to potable water that meets WHO standards. The third is XP20, a new developmental membrane for the maintenance of electroless copper plating baths.