Manufacture Of Soft Cheese Research Articles

The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture

BackgroundCalf rennet is considered the traditional source of milk clotting enzyme (MCE). However, increasing cheese consumption with decreasing the calf rennet supply had encouraged the quest for new rennet alternatives. The purpose of this study is to acquire more information about the catalytic and kinetic properties of partially purified Bacillus subtilis MK775302 MCE and to assess the role of enzyme in cheese manufacture. ResultsB. subtilis MK775302 MCE was partially purified by 50% acetone precipitation with 5.6-fold purification. The optimum temperature and pH of the partially purified MCE were 70 °C and 5.0, respectively. The activation energy was calculated as 47.7 kJ/mol. The calculated Km and Vmax values were 36 mg/ml and 833 U/ml, respectively. The enzyme retained full activity at NaCl concentration of 2%. Compared to the commercial calf rennet, the ultra-filtrated white soft cheese produced from the partially purified B. subtilis MK775302 MCE exhibited higher total acidity, higher volatile fatty acids, and improved sensorial properties. ConclusionsThe partially purified MCE obtained in this study is a promising milk coagulant that can replace calf rennet at a commercial scale to produce better-quality cheese with improved texture and flavor.

Physical-mathematical model to predict the kinetic coagulation process by clotting activity of bacterial endopeptidases

A physical-mathematical model was used to evaluate the capability of an enzymatic pool of Bacillus sp. P7 (isolated from Piaractus mesopotamicus) to promote the bovine casein micelles coagulation. Experiments were designed to assess the effects of temperature, pH, and enzyme activity/mass of substrate ratio on the kinetic parameters of the coagulation process and the microstructure of the obtained clots. Descriptive and predictive equations indicate that the temperature and the pH modified these parameters significantly. In optimal conditions, the clot’s mean pore size was 3.6 times smaller using chymosin. On the other hand, rheological measurements evidence a moderate elasticity of clot, which indicates the usefulness of P7 protease preparation as a clotting agent in spreadable or soft cheese manufacture. Also, the hydrolysis products, which are in the whey after casein micelles coagulation, demonstrated antioxidant activities. Equations to model and predict the process kinetics were combined with rheological and microstructure analyses of the obtained clots, and whey bioactivities were evaluated. Nevertheless, the use of P7PP requires further investigation concerning the stability of the enzyme preparation during storage, its performance, and how these variables could be related to the proposed models.

تطوير صناعة الأجبان الطرية المدعمة بالأعشاب الطبية كغداء وظيفي

Herbs and spices have long been used to support various food products, including dairy products because of their flavoring, taste, texture and general appearance as well as therapeutic properties such as antioxidant activities, infections, microbes, anti-diabetes and hypertension. Therefore, this study aimed to demonstrate the effect of adding ginger, cinnamon, lycopene extract and olive oil on the physiochemical properties, the quality of the soft cheese produced and the extent of its acceptance by the Iraqi consumer, who prefers this product in abundance to other types of cheese. So, this study was prepared with ten liters of fresh cow's milk used in the manufacture of soft cheese by the dairy factory/ Abu Ghraib/ Baghdad. Standard soft cheese was processed by filtering raw milk first, heating, cooling, adding rennet, incubating, cutting, drainage the whey, salting and supplementing with different addition. Five treatments of soft cheese were made by regular method and supplemented as follows: The control treatment is to make white soft cheese without adding anything other than the basic ingredients for making soft cheese. While adding 2.5% of each of the ginger, cinnamon, lycopene and olive oil for each of the second, third, fourth and fifth treatment, to the curd of milk and supplement its manufacture from squeezing and preserving it until the necessary analyzes were done. The results of the study showed a clear and significant variance (P<0.05) of the percentage of fats, total solids, ash contents and calibrated acidity as the storage period of the soft cheese product increased to 21 days. The results of the statistical analysis also showed that ginger, cinnamon, lycopene and olive oil with certain concentrations had a positive effect (p<0.05) on the physiochemical composition of cheese and on all sensory properties. It was founded that supported cheese with cinnamon had the highest concentration in phenol contents follow: cinnamon cheese> lycopene cheese> olive oil> ginger cheese> control cheese which was 643, 564, 497, 424 and 213 mg\ kg respectively. Also, It was found that lycopene cheese appeared highest scavenging activity for free radical produced from DPPH followed by Lycopene cheese, Olive oil cheese, Ginger cheese and Cinnamon cheese were 96, 94, 91 and 88% respectively. Consequently, the study concluded the importance of producing milk products fortified with medicinal plants and spices and their availability to many consumers who want to consume these fortified products to improve and preserve their health.

Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese

Galactooligosaccharides (GOS) are non-digestible oligosaccharides with recognized prebiotic role. The present study aims to evaluate a β-galactosidase from K. lactis during soft cheese making and to analyse the impact on carbohydrates metabolism, proteolysis, and volatile compounds production, physicochemical and microbiological characteristics of the product. The enzyme was added to cheese milk (fluid milk plus whey powder) before (40 min.) or simultaneously of the starter addition (Ep and E treatments, respectively); cheese without enzyme addition was also made (C treatment). Also, we characterized fresh and soft commercial cheeses from the point of view of carbohydrate fraction, highlighting GOS, and organic acid profiles.The inclusion of the enzyme in soft cheese making produced a delay in reaching the target pH (~5.2). Carbohydrate fermentation profiles differed among treatments during cheese making and ripening. GOS were only detected in Ep and E cheeses (0.88 and 0.51 g/100 g, respectively). Lactose content was lower, and glucose and galactose levels were higher in E and Ep than C. No differences in physicochemical and microbial composition and organic acids profiles among samples were observed. Bioformation of volatile compounds belonging to the chemical families of aldehydes, ketones, alcohols, esters and acids, was not substantially affected by the modification in the carbohydrate profile. GOS were not detected in any of the commercial cheeses; great variations in the carbohydrate contents and organic acids were found. The results obtained demonstrate the feasibility of obtaining cheeses with GOS. Although the GOS values achieved are not adequate enough for the desired effect, the proposed technological approach turned out to be satisfying and original. Cheeses with prebiotic fiber are not still widespread in the market.

Lactococcus lactis Diversity Revealed by Targeted Amplicon Sequencing of purR Gene, Metabolic Comparisons and Antimicrobial Properties in an Undefined Mixed Starter Culture Used for Soft-Cheese Manufacture.

The undefined mixed starter culture (UMSC) is used in the manufacture of cheeses. Deciphering UMSC microbial diversity is important to optimize industrial processes. The UMSC was studied using culture-dependent and culture-independent based methods. MALDI-TOF MS enabled identification of species primarily from the Lactococcus genus. Comparisons of carbohydrate metabolism profiles allowed to discriminate five phenotypes of Lactococcus (n = 26/1616). The 16S sequences analysis (V1–V3, V3–V4 regions) clustered the UMSC microbial diversity into two Lactococcus operational taxonomic units (OTUs). These clustering results were improved with the DADA2 algorithm on the housekeeping purR sequences. Five L. lactis variants were detected among the UMSC. The whole-genome sequencing of six isolates allowed for the identification of the lactis subspecies using Illumina® (n = 5) and Pacbio® (n = 1) technologies. Kegg analysis confirmed the L. lactis species-specific niche adaptations and highlighted a progressive gene pseudogenization. Then, agar spot tests and agar well diffusion assays were used to assess UMSC antimicrobial activities. Of note, isolate supernatants (n = 34/1616) were shown to inhibit the growth of Salmonella ser. Typhimurium CIP 104115, Lactobacillus sakei CIP 104494, Staphylococcus aureus DSMZ 13661, Enterococcus faecalis CIP103015 and Listeria innocua CIP 80.11. Collectively, these results provide insightful information about UMSC L. lactis diversity and revealed a potential application as a bio-protective starter culture.

BIOCHEMICAL AND MICROBIOLOGICAL IDENTIFICATION OF COW'S MILK FOR THE MANUFACTURE OF SOFT CHEESE

Our work focuses on the study of the technological process of making a soft cheese, five samples were the subject of our investigations. These were analyzed during the period of high lactation (January to March 2017). Microbiological and biochemical tests were carried out on five microbial groups and pathogenic organisms. Biochemical identifications are performed to target the most likely bacteria. All the results have been compared is validated by contribution to experimental results as well as theoretical work show a compatibilities and validation by contribution to the norm. The microbiological analyzes of the five samples studied show the total absence of the seeds sought with the exception of FTAM, with a low presence not exceeding the threshold of acceptability. These results indicate that the samples of the milk used in the manufacture of soft cheese are very good from a microbiological point of view. Keywords: Milk, Microbiology, Identification.

Impact of heat treatments and some technological processing on immunoglobulins of Egyptian buffalo's milk

The effects of heat treatments, ultrafiltration and manufacture of soft cheese on the gross composition and immunoglobulins (Igs) of Egyptian buffalos were investigated. Four Igs (IgG1, IgG2, IgM and IgA) were identified and determined by single radial immunodiffusion (SRID). High concentrations of Igs were found in colostrum which decreased rapidly within the first 72 h postpartum parallel to the transition from colostrum to normal milk. IgG (IgG1, IgG2) and IgM were not completely denatured by pasteurization temperature up to 80 °C/15 s, while IgA was completely denatured under these conditions. Ultrafiltration of milk resulted in retentate of high values for total IgG (IgG1, IgG2), but low in IgM and IgA content and permeate was free of Igs. Domiati cheese made from UF-milk retentate contained similar levels of Igs to the used retentate.

Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture

Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture

PRODUCTION OF WHITE SOFT CHEESE FORTIFIED WITH NATURAL ANTIOXIDANTS AS A FUNCTIONAL DAIRY FOOD

This study was carried out to estimate the antioxidant activity and phenolic compounds of peanut skin, potato peels and rice bran extracts and to study the effect of addition of these natural extracts on soft cheese quality, each extract was added to cheese milk during manufacture at a rate of 0.5 to 1%. Cheese chemical composition, oxidative stability, microbiological examination and organoleptic properties of cheese, when fresh and after 30, 60 and 90 days storage at room temperature were done. Results showed that these extracts have a high content of phenolic compounds, and gave high antioxidtion activity. The addition of these extracts to cheese milk did not significantly affect on the chemical composition but affected the oxidative stability, bacteriological and organoleptic properties of cheese samples. A clear reduction was observed in peroxide value (PV), acid value (AV) and Thiobarbituric acids (TBA) content of cheese samples containing natural extracts during storage period than control cheese samples without antioxidant (control A) and those containing 0.02% Butylated hydroxyanisole (BHA) (as positive control B). Total bacterial, coliform and yeast and mould counts of cheese samples containing natural extracts did not detected during storage compared with control (A) cheese samples and those containing BHA as control (B). Also, results showed that organoleptic properties of all cheese treatments improved by progressed of storage period until the end of storage. Cheese containing potato peels and rice bran extracts at ratio of 1% showed better appearance, flavour intensity and body characteristics than other cheeses. From the previous results, some natural extracts could be used in white soft cheese manufacture such as potato peels, rice bran and peanut skin extracts at a rate of 1%, where it improved the sensory and bacteriological characteristics of cheese samples and increased stability against oxidation.

Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese

The control of Listeria monocytogenes in soft cheese manufacture remains a challenge due to its widespread occurrence, ability to grow at refrigerated temperatures and salt resistance. The application of antimicrobial compounds produced by lactic acid bacteria (LAB) as natural preservatives for improving cheese quality and safety has attracted significant research interest. The aim of this study was to select non-dairy origin LAB strains with anti-Listeria activity and to characterise their industrially relevant properties for potential roles as biopreservative adjunct cultures for use in cheese production. A total of 897 LAB isolated from herbs, fruits and vegetables were screened for their anti-Listeria activity using an MRS agar overlay assay. Fourteen isolates with strong activity were identified by 16S rRNA gene sequencing as Lactococcus lactis and all contained the nisin gene cluster. Of these fourteen isolates, four strains also showed detectable anti-Listeria activity in a milk medium. These wild Lc. lactis strains possessed slow lactose utilisation and acidification capacity in milk despite exhibiting high growth rates. This was likely due to the adoption of the mixed acid fermentation pathway since ethanol was a major metabolic end product. Analysis of volatiles in milk and laboratory scale cheese fermented with wild and industrial Lc. lactis strain combination using headspace solid phase microextraction (SPME) GC-MS identified up to a 300–400 fold increase in the production of 3-methylbutanal, an important cheese odorant with a malty flavour. Whole genome sequencing of four wild strains provided some genetic insights into their phenotypes. The wild Lc. lactis lack the lactose utilisation operon (lacABCDFEG) commonly found in industrial strains, but contain genes encoding a putative β-galactosidase and a previously characterised alternative lactose assimilation pathway with slow lactose uptake. Wild strains also contain genes encoding α-keto-acid decarboxylase (kdcA) required for 3-methylbutanal production. These results provide insight into technological properties of wild non-dairy Lc. lactis strains which could be potentially used as biopreservative adjunct cultures to control the growth of L. monocytogenes in cheese.

The inhibitory effect of Natamycin and Potassium Sorbate on mold growth in Egyptian Fresh soft cheese (Tallaga Cheese)

One of the most common problems in fresh soft cheese manufacture is fungal growth during storage period. In this respect, this study aimed to control fungal growth in Tallaga cheese by natural preservatives as natamycin (pimaricin) and other allowed substances as potassium sorbate. In this study, we evaluated the effect of different concentrations of natamycin (5, 10 and 20 ppm) and potassium sorbate (0.5 and 1%) and combination of natamycin (10 ppm) with potassium sorbate (1%) on molds growth in Tallaga cheese stored at 4 ± 1 oC for up to 30 days. The results showed that natamycin and potassium sorbate have inhibitory effect on survival of mold in Tallaga cheese kept at refrigeration temperature and the inhibition percentage is concentration dependent. Natamycin showed strong antifungal activity at different concentrations especially when used at 20 ppm than potassium sorbate. The combination of natamycin with potassium sorbate showed synergistic antifungal activity.

PCR DETECTION OF PATHOGENIC BACTERIA IN MILK AND SOFT CHEESE UNDER DIFFERENT COW’S PRODUCTION SYSTEMS IN MEXICO

Thirty six samples of raw milk were collected from three different farms located in Merida, Yucatan, Mexico and seventy two samples of soft cheese were manufactured from thirty six samples of raw milk and thirty six samples of pasteurized milk from the previous collected raw milk during May 2013 to April 2014. The first and second farm located at Faculty of Veterinary Medicine and Animal Science, Autonomous University of Yucatan (FMVZ/UADY) used two different production regimes; intensive silvopastoral system (ISS) and traditional system (TS). The third farm in Kampepen under (ISS). The collected raw milk samples were divided into three portions, one portion of raw milk and two portions for soft cheese manufacture from (raw and pasteurized milk) for PCR screening. PCR screening was performed for one hundred and eight samples to detect four types of the most dangerous foodborne pathogens (Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus and Listeria monocytogenes). PCR results showed that almost samples were negative for all tested pathogens except six samples (5.56%); 3 samples of raw milk and other 3 samples of soft cheese manufactured from this raw milk under traditional system which were positive for Staphylococcus aureus.

A STUDY ON WHEYLESS, SOFT CHEESE MANUFACTURE.

A STUDY ON WHEYLESS, SOFT CHEESE MANUFACTURE.

Effect of high-pressure treatment of milk prior to manufacture on ripening of Camembert cheese

Camembert cheese was manufactured from raw bovine milk or bovine milk HP-treated at 500 MPa for 10 min. Moisture content of cheese increased and protein content and plasmin activity decreased due to HP-treatment of milk. After 15 days of ripening, more casein was broken down in the cheese manufactured from HP-treated milk. Sensory evaluation revealed no significant difference between the overall acceptability of Camembert cheese from raw milk and milk HP-treated at 500 MPa. Overall, this study showed that HP treatment of milk prior to Camembert cheese manufacture resulted in an altered cheese composition and ripening pattern, but with an acceptable sensory quality. High-pressure treatment has been used commercially for the past 30 years to increase the shelf-life of premium highly perishable products, such as oysters, guacamole, fresh orange juices and, more recently, ham and cheese. Raw milk cheese can be linked to a number of food-related fatalities. The use of HP-treatment for soft cheese manufacture can result in “safe” cheese, as food-borne pathogens are inactivated; however, the cheese flavour is comparable to raw milk cheese.

Article

By studying the hydrolysis of -casein during soft cheese manufacture, we demonstrated that this casein was hydrolysed before renneting during milk maturation. The quantitative time course of the peptides -CN (f161-169) and -CN (f162-169) was determined throughout the drainage, and the CMP was sought out within the milk before inoculation and before renneting. In this way, we showed that before renneting, the lactococcal cell envelope proteinase produced the peptide -CN (f161-169) mainly from -casein, if not all, whereas the peptide -CN (f162-169) originated from CMP through the action of chymosin. -casein / lactococcal starter / milk maturation / soft cheese

Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk

Soft cheeses were prepared from milk modified by membrane technologies to modify the casein level (CN, 27-37 g.kg -1 ) and the whey protein to casein ratio (WP/CN, 0.12 -0.24). Char- acterisation of milk coagulation, of whey drainage kinetics and of the drained curd was performed to quantify the effect of the parameters on the process. Moreover, the effect of pasteurisation was tested at 2 casein levels. No effect of WP/CN was observed on coagulation nor drainage. Pasteurisation induced a decrease in the drainage rate at the beginning of the process finally resulting in the same amount of whey expelled. CN had an effect on coagulation, on drainage and on drained curd com- position. whey drainage / casein / whey protein / pasteurisation / soft cheese manufacture

Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk

The kinetics of whey drainage of Camembert soft cheese was studied using an instru- mented drainage device to record the pH and the weight of the whey with a variation coefficient amounting to 1.8% during the first 100 min and 0.34% at the end of drainage. Drainage data were fit with a two step equation to obtain a descriptive model of the drainage kinetics. The effect of the pH at renneting, the casein concentration and the ionic strength on the drainage kinetics was investi- gated with a 2 level experimental design. Milk was modified by a combination of ultrafiltration and dilution with a lactose solution. The pH at renneting had a negative effect on the amount of whey expelled in the early drainage (up to 100 min) and a positive one after 400 min. The effect of the casein concentration was negative on the amount of whey expelled and on the rate of drainage. The ionic strength had a slight positive effect on drainage. An equation was obtained allowing the prevision of whey drainage kinetics according to the milk composition. Calculated values fit experimental data with a correlation coefficient of r = 0.994. whey drainage / kinetics / milk composition / pH / renneting / soft cheese manufacture

Production of bacteriocins active against Listeria monocytogenes and Listeria innocua from dairy enterococci

One hundred and sixteen strains of enterococci were screened for antagonistic activities against other micro-organisms, including pathogenic or spoilage bacteria such as Listeria monocytogenes and Clostridium tyrobutyricum. Several strains belonging to Enterococcus faecalis and Enterococcus faecium produced bacteriocins with a wide activity spectrum. Five bacteriocins were further characterized. Bacteriocins were produced as secondary metabolities in both liquid synthetic media and milk, were insensitive to rennet and heat stable. In milk, bacteriocins were produced during incubation either at 37°C or under a temperature gradient reproducing the first 24 h of soft cheese manufacture. The antimicrobial activity form E. faecium strain 7C5 remained stable in milk until the end of the incubation period. The cell-free culture supernatants from producer strains exhibited a bactericidal mode of action on L. innocua. In mixed cultures with E. faecium 7C5, growth of L. innocua was strongly inhibited by bacteriocin production. The Enterococcus spp. bacteriocins studied showed some useful characteristics for technological applications.

The manufacture of soft, surface mould, ripened cheese in France with particular reference to Camembert

The market for soft, surface mould, ripened cheese in France is reviewed, the principles of manufacture are outlined, and the mechanisation of soft cheese manufacture is described. A case is presented for the manufacture of such cheese varieties in the United Kingdom.

SOFT CHEESE MANUFACTURE

International Journal of Dairy TechnologyVolume 8, Issue 1 p. 17-26 SOFT CHEESE MANUFACTURE Professor G. Mocquot, Professor G. Mocquot Director of the Central Milk and Microbiology Research Station, National Institute for Research, Jouy-en-Josas, FranceSearch for more papers by this author Professor G. Mocquot, Professor G. Mocquot Director of the Central Milk and Microbiology Research Station, National Institute for Research, Jouy-en-Josas, FranceSearch for more papers by this author First published: January 1955 https://doi.org/10.1111/j.1471-0307.1955.tb02686.xCitations: 3AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume8, Issue1January 1955Pages 17-26 RelatedInformation