Types Of Cheese Research Articles

From Block to Shred: Understanding the Factors Influencing Shreddability of Mozzarella Cheese

Mozzarella cheese (MC) is widely used for pizza applications, and it is generally shredded either in conversion plants or in pizzerias. The shreddability of MC is influenced by a variety of factors and it is critical to understand how different Mozzarella cheese types and storage conditions (temperature and age) affect this property. Three batches each of 3 types of MC (low-moisture Mozzarella (LMM), low-moisture part-skim Mozzarella (LMPS), and reduced fat Mozzarella (RFM)) representing 3 different fat levels were procured directly from a commercial manufacturer and stored at 2 different temperatures (1.67 and 4.44°C) and evaluated for shreddability at 2- and 3-weeks storage. Shreddability parameters such as stiction (peak force) and work of grating were significantly affected (P <0.05) by fat content and storage time, while the weight of the shred obtained after each cycle was significantly affected (P <0.05) by fat content and storage temperature. Along with shreddability, other tests such as texture profile analysis (TPA), wire cutting, stretchability, and dynamic shear rheology (DSR) were performed to understand their relationship with shreddability. Textural parameters were significantly affected (P <0.05) by fat content and storage time while wire-cutting parameters were significantly affected by fat content, storage time, and temperature. Stretchability and dynamic shear rheology parameters were significantly affected by fat content followed by storage time and temperature. Further shreddability parameters such as stiction and work of shear had a positive significant correlation while the weight of shreds had a negative significant correlation with unmelt (TPA) and melt parameters (stretchability and DSR). Overall, fat content had the greatest effect on shreddability followed by storage time and temperature. Considering the high correlation of shreddability with other textural parameters, textural parameters can be used to predict shreddability of MC.

Use of Mucilage from Opuntia ficus-indica in the Manufacture of Probiotic Cream Cheese

Cream cheese is a type of fresh cheese with a thin consistency with great potential for adding probiotics. However, artificial thickeners have been used in its production, decreasing consumer satisfaction. This study suggests natural mucilage, specifically from the Cactaceae Opuntia ficus-indica, as a replacement for artificial thickeners due to its thick gelatinous properties. This study evaluated different cream cheese formulations by adding varying concentrations of Opuntia ficus-indica mucilage and the probiotic Lactobacillus acidophilus (L. acidophilus). Four formulations were created: formulation C (control, without mucilage), F1 (containing 1 mL/kg mucilage), F2 (2 mL/kg), and F3 (3 mL/kg mucilage). The physicochemical characteristics (pH, 4.90–5.57; 0.15–0.20% acidity; 1.78–2.42% protein; 29.98–30.88% fat; 38.27–41.63% moisture; and 1.25–1.63% ash) and microbiological analysis met the quality standards required by Brazilian legislation, and the cream cheese showed probiotic potential, with L. acidophilus counts above 108 CFU/mL within four weeks of storage. Regarding sensory evaluation, the texture received one of the highest scores (7.89), followed by aroma (7.11). Therefore, the Cactaceae mucilage has proven to be a viable alternative to replace artificial thickeners in cream cheese, making it an excellent option for probiotic supplementation.

Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese.

In this study, Caciocavallo, a typical cheese produced in Sicily Island (Italy), was obtained from the milk of dairy cows fed with and without enriched olive cake (ECO and CTR, respectively) in order to evaluate nutritional, microbiological, volatile, and sensory differences in cheeses. ECO cheese showed greater (p < 0.05) MUFA and PUFA and polyphenols content and lower SFA content than CTR cheese. Microbiological analyses revealed the absence of Salmonella, Listeria monocytogenes, Escherichia coli, and E. coli O157, and no significant differences in the viable counts of the remaining microbial groups analyzed, between samples. Thermophilic lactococci were more prevalent in ECO cheese. The implementation of a culture-independent method, such as PCR-DGGE analyses, revealed the presence of a more diverse microbial population in both cheeses. Regarding the volatile compounds profile, long-chain free fatty acids were more abundant in the ECO cheese, resulting in a healthier free fatty acid profile. This study also showed that, especially for their appearance and taste, consumers mostly appreciated the ECO cheese. The results show that using enriched olive cake could enhance the sustainability and the quality of Ragusano cheese, improving not only the health of its consumers but also positively influencing tastes and acceptability.

Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area

In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal cheese products from Italy, Portugal, Spain, and Morocco to investigate and compare their microbiomes in terms of taxonomy composition, presence of reads of foodborne pathogens, as well as virulence and antimicrobial resistance genes. Lactococcus, Streptococcus and Lactobacillus were the most represented genera in the Portuguese and Spanish cheeses, Streptococcus in the Italian cheese, and Enterococcus, Klebsiella, Escherichia, and Citrobacter in the Moroccan products. The correlation analysis indicated a negative association between the abundance of some lactic acid bacteria (i.e., Lactococcus, Lactobacillus, Streptococcus, and Leuconostoc) and foodborne pathogenic genera, like Escherichia and Salmonella. The analysis of pathogen abundance, virulence factors, and antimicrobial resistance genes showed a strong clusterization based on the cheese type, confirming that the presence of potential human health risk determinants was higher in the artisanal products derived from unpasteurized milk that underwent spontaneous fermentation.

THE IMPACT OF STARTER CULTURES ON QUARK TYPE CHEESE PRODUCTION

This study was conducted to investigate the effect of starter cultures on the physicochemical and microbiological properties, texture, yield, and consumer preferences of quark type cheese. For this purpose, three different quark cheeses were manufactured by using commercial starter cultures. The microbiological, physicochemical, textural, and sensory properties of the cheese samples were determined at 1st, 14th, and 28th days of the storage period. The results showed that the kind of starter culture used in production influences the composition and yield of the obtained quark cheeses. It has been determined that the use of kefir culture in quark cheese production influences the moisture and water holding capacity, and as a result, improves its spreadability. Also, the sensory analysis exhibited that cheese produced with kefir culture had higher texture and taste-flavor acceptability. The study indicates that kefir culture may be successfully used in quark cheese production.

Exploring the Influence of Cheese Consumption on Blood Metabolites: Implications for Disease Pathogenesis, with a Focus on Essential Hypertension

This study examines the causal effects of cheese consumption on blood metabolites and essential hypertension using Mendelian Randomization (MR). GWAS data from the Open GWAS project and FinnGen Biobank were analyzed, focusing on cheese intake, 249 metabolic traits, and hypertension. Instrumental variables were selected based on strict criteria, and causal relationships were assessed using IVW, weighted-median, and MR-Egger methods. Cheese consumption significantly influenced 118 metabolic traits, including amino acids, cholesterol esters, and triglycerides. Notably, it was linked to a reduction in hypertension risk (OR = 0.652, P < 0.0001). Mediation analysis identified 50 metabolic traits as intermediaries, accounting for 0.88% to 8.25% of the total effect. These findings suggest that moderate cheese intake may benefit cardiovascular health by lowering hypertension risk, emphasizing the importance of cheese type and dietary context in health recommendations.

Molecular Typing of Potentially Pathogenic Escherichia coli Isolated from Fresh Pasta Filata Venezuelan Cheeses

Background. Fresh pasta filata cheese is considered as one of the most important foods in the Venezuelan diet. It is typically produced by small-scale producers using raw milk. The objective of this research was to molecularly characterize the pathogenic potential of Escherichia coli strains isolated from pasta filata cheese manufactured and marketed in Venezuela. Methodology. In the period between January and March of 2019, a total of 36 strains of E. coli were isolated from a variety of pasta filata cheeses including 17 samples of mozzarella, 16 of telita, and 3 of guayanés. These strains were isolated according to the Venezuelan Commission of Industrial Standards (COVENIN) and identified by conventional methods (biochemical and phenotypic tests). Antimicrobial susceptibility was determined using the disk diffusion technique. Phylogenetic grouping and detection of virulence genes were performed by Polymerase Chain Reaction amplification. Diversity and genetic relationships were determined by Rep-PCR. Results: All strains were susceptible to the tested antibiotics. Phylogroup A (n=19) was the most frequent (52.8%), followed by groups D (n=11; 30.6%), and B1 (n=2; 5.6%). The majority of isolates carried at least two virulence genes, one coding for adhesion mechanisms (fimH) and the other for iron uptake (fyuA). Only one strain of phylogroup A presented a profile consisting of four virulence genes (fimH, fyuA, kpsMT II, and papAH). Four strains that could not be classified according to Clermont's scheme carried resistance genes as well. A heterogeneous population structure was observed by Rep-PCR of the strains. Conclusion: Results support the hypothesis that the E. coli strains isolated from the three types of pasta filata cheeses manufactured and marketed in Venezuela have identical characteristics and virulence factors to Extraintestinal Pathogenic E. coli strains observed in animals and humans, posing a potential health risk. Therefore, it is essential to improve hygienic and sanitary controls at all stages of cheese production and to implement measures for epidemiological surveillance of potentially pathogenic bacterial strains present in Venezuelan, artisanal pasta filata cheeses.

Computerized Penetrometry Methodology Assisted by Advanced Algorithms Applied in the Multi-Dimensional Analysis of the Rheology of Mold-Ripened Cheeses

The main objective of this study is to understand the rheological behavior of various types of cheeses with mold subjected to multiple stresses during processing/handling, transport, or storage, aiming to maintain or even improve product quality, using computer-assisted penetration methods and advanced regression algorithms. Uniaxial penetration tests with a cone at a constant speed were conducted using a universal Hounsfield testing equipment connected to a computer to analyze the texture behavior (tangential stress, flow index, apparent viscosity) of four of the most common types of cheese with mold depending on the cone’s tip angle (9, 19, and 90 degrees) and penetration speed (12, 30, and 60 mm/min). From the results obtained for the four categories of mold cheeses (Brie, Camembert, Dorblue, and Roquefort), the amplitude of the speed and angle of penetration were considered as the main influencing factors for the shear deformation (τc), flow index (Kf), and apparent viscosity (ηa). The moisture and firmness of mold cheeses are closely linked and depend on the type of mold, the maturation process, or storage conditions. Careful control of these factors is essential to achieve the desired texture and taste characteristics in cheeses with mold.

Investigation of physico-chemical and microbiological parameters of traditional mongolian cheese

The traditional technology of Mongolian cheese is almost the same in different parts of the country, it differs from other types of cheeses, there is no microbiological process in it. Within the framework of this study, physico-chemical and microbiological parameters were determined in order to assess the quality and safety of Mongolian cheese sold on the market in Ulanbaatar. The article is devoted to the traditional Mongolian cheese, which belongs to the group of fresh fermented milk cheeses produced by thermal acid coagulation of milk. The main stages of its production include pasteurization of milk, coagulation, molding and pressing of cheese mass. Unlike other types of cheese, the production process of Mongolian cheese does not include clot processing, salting and maturation, which limits its shelf life. However, this cheese is an important source of casein and whey proteins for the Mongolian population. The method of cheese production is based on thermic acid coagulation, which uses high temperature. Mongolian cheese, like other cheeses of this group, is absorbed by the body by 96-98%, being an important source of calcium, phosphorus and amino acids. Milk proteins in such cheeses are not decomposed by microorganisms, which reduces the content of soluble proteins. Studies of the microflora of Mongolian cheese have shown the presence of various microorganisms, mainly lactic acid bacteria, and the absence of pathogenic bacteria when properly stored. The addition of preservatives such as nisin and natamycin can extend the shelf life of cheese up to 15 days.

Exopolysaccharide (EPS) Produced by Leuconostoc mesenteroides SJC113: Characterization of Functional and Technological Properties and Application in Fat-Free Cheese

A Leuconostoc mesenteroides strain (SJC113) isolated from cheese curd was found to produce large amounts of a mucoid exopolysaccharide (EPS). An analysis revealed the glucan nature of the EPS with 84.5% (1→6)-linked α-d-glucose units and 5.6% (1,3→6)-linked α-d-glucose units as branching points. The EPS showed 52% dextranase resistance and a yield of 7.4 ± 0.9 g/L from MRS medium supplemented with 10% sucrose within 48 h. Ln. mesenteroides SJC113 was also characterized and tested for the production of EPS as a fat substitute in fresh cheese. Strain SJC113 showed high tolerance to a wide range of NaCl concentrations (2, 5 and 10%), high β-galactosidase activity (2368 ± 24 Miller units), cholesterol-reducing ability (14.8 ± 4.1%), free radical scavenging activity (11.7 ± 0.7%) and hydroxyl scavenging activity (15.7 ± 0.4%). The strain had no virulence genes and was sensitive to clinically important antibiotics such as ampicillin, tetracycline and chloramphenicol. Ln. mesenteroides SJC113 produced highly viscous EPS during storage at 8 °C in skim milk with 5% sucrose. Therefore, these conditions were used for EPS production in skim milk before incorporation into fresh cheese. Four types of fresh cheese were produced: full-fat cheese (FF) made from pasteurized whole milk, non-fat cheese (NF) made from pasteurized skim milk, non-fat cheese made from skim milk fermented with Ln. mesenteroides without added sugar (NFLn0) and non-fat cheese made from skim milk fermented with Ln. mesenteroides with 5% sucrose (NFLn5). While the NF cheeses had the highest viscosity and hardness, the NFLn5 cheeses showed lower firmness and viscosity, higher water-holding capacity and lower weight loss during storage. Overall, the NFLn5 cheeses had similar rheological properties to full-fat cheeses with a low degree of syneresis. It was thus shown that the glucan-type EPS produced by Ln. mesenteroides SJC113 can successfully replace fat without altering the texture of fresh cheese.

Impact of Pressing Time on the Microstructure of Two Types of Goat Cheeses and Its Relationship With Sensory Attributes.

The objective of this study was to study the impact of pressing time on the microstructure of goat cheese and its relationship with sensory attributes. The microstructure of the artisanal cheeses was performed by scanning electron microscopy and image analysis. The validation of the microstructural complexity was carried out experimentally with sensory attributes. The pressing time influenced the microstructural parameters Feretmax, Geodiam, and τ and the cheese type influenced the parameters Feretmax, Geodiam, and Geoelong. The correlation values between microstructural complexity and sensory attributes were 0.85 and 0.84 for fresh cheeses and matured cheeses, respectively. The pressure times of 12 and 18 h resulted in cheese microstructures with the highest complexity in terms of Feretmax, Geodiam, Geoelong, and τ parameters. The obtained results are supported by the correlation values between microstructural complexity and sensory attributes.

Amino Acid Composition, Antioxidant and Antihypertensive Activity in Extracts from Mexican Añejo Cheese.

Authentic Mexican cheeses have potential health benefits, although there are few studies on their bioactive components. In this study, we analysed soluble extracts from añejo cheese from Zacazonapan (Mexico), obtained from two dairies (A and B) that used milk from cows of different breeds and differed in processing. The soluble extracts of Zacazonapan añejo cheese during ripening (0, 30, 95 and 180 days) were used to determine proximate composition, amino acid composition, peptide profile, molecular mass profile, antioxidant and antihypertensive activities. The molecular mass of the released protein fragments ranged from 0.10 to 22.43 kDa. During ripening, amino acids such as Pro, His, Tyr, Trp, Met, Cys, Ala, Gly, Leu and Val were present, which are associated with antioxidant activity. The inhibition of β-carotene bleaching was below 50 % at all ripening times. A significant difference between the cheese samples was observed only after 180 days. Amino acids associated with angiotensin-I converting enzyme (ACE-I) inhibition were found in the extracts (Trp, Phe, Tyr, Pro, Lys and Arg). The highest activity was observed in cheese ripened for 180 days (IC50 of cheese A and B was 0.38 and 0.42 mg/mL, respectively). These results suggest that Zacazonapan añejo cheese is a potential source of antioxidant and antihypertensive peptides, which are influenced by the dairy factor (milk source and production technique) and ripening time. This is relevant as there are no reports of these bioactivities in this type of cheese.

Investigation of miniature goat cheese produced from Cynara scolymus L. pistil cell suspension culture extracts elicited with melatonin and salicylic acid.

The present study aimed to evaluate the potential of enzymes produced by artichoke (Cynara scolymus L.) flower cell suspension cultures elicited by melatonin (5 μm) and salicylic acid (50 μm) on the production and characteristics of miniature goat cheeses. In this study, five types of fresh miniature goat cheese were produced using whole artichoke flower extract, salicylic acid (50 μm) or melatonin (5 μm) treated artichoke suspension cell culture extracts, a culture extract without elicitor treatment (control) and rennin enzyme. The milk clotting activity values of the enzymes were measured in the range 0.52-0.74. The effect of the enzymes on the titratable acidity, water-soluble nitrogen, ripening index, αs-caseins and β-caseins of goat cheese was significant (P < 0.05). The highest level of casein degradation was observed in the cheese produced with the enzyme containing melatonin, followed by the cheese produced with the enzyme containing salicylic acid. For the enzymes produced by the suspension cell culture method, the addition of melatonin and salicylic acid had a slightly positive effect on the proteolytic activity of the extracts. It was also found that the enzymes obtained from artichokes by the suspension cell culture method did not achieve successful cheese production in terms of chemical, textural and biochemical aspects compared to those obtained from animal enzymes. © 2024 Society of Chemical Industry.

A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies.

Most of the biogenic amines are naturally found in fermented foods as a consequence of amino acid decarboxylation. Their formation is ascribable to microorganisms (starters, contaminants and autochthonous) present in the food matrix. The concentration of these molecules is important for food security reasons, as they are involved in food poisoning illnesses. The most frequent amines found in foods are histamine, putrescine, cadaverine, tyramine, tryptamine, phenylethylamine, spermine and spermidine. One of the most risk-prone foods are cheeses, mostly ripened ones, which could easily accumulate amines due to their peculiar manufacturing process and ripening. Cheeses represent a pivotal food in our diet, providing for nutrients such as amino acids, calcium, vitamins and others; thus, since they are widely consumed, it is important to evaluate the presence of toxic molecules to avoid consumers' poisoning. This review aimed to gather general information on the role of biogenic amines, their formation, the health issues and the microorganisms and processes that produce/reduce them, with a focus on their content in different types of cheese (from soft to hard cheeses) and the biotic and abiotic factors that influence their formation or reduction and concentration. Finally, a multivariate analysis was performed on the biogenic amine content, derived from data available in the literature, to obtain more information about the factors influencing their presence in cheeses.

Camembert-Type Cheese with Sweet Buttermilk: The Determination of Quality Properties and Microstructure.

Camembert is a type of surface-mold-ripened soft cheese traditionally produced from cow's milk. Buttermilk, a by-product of butter production with beneficial nutritional and technological properties, is increasingly being used in various applications, including cheesemaking. Therefore, this study aimed to use sweet buttermilk (BM) in combination with milk at concentrations of 10% (w/w) (BM10) and 20% (w/w) (BM20) for the production of Camembert-type cheese. A control cheese made entirely from milk was also produced. The cheese samples underwent a 28-day ripening process during which their composition, acidity, water activity, color, and sensory properties were examined at 1-week intervals. The microstructure of the matured Camembert-type cheese samples was analyzed using scanning electron microscopy (SEM), and their texture was evaluated. The production yield of BM20 cheese (18.03 ± 0.29 kg/100 kg) was lower (p < 0.05) than that of the control (19.92 ± 0.23 kg/100 kg), with BM10 showing the distinctly lowest yield (14.74 ± 0.35 kg/100 kg). The total solid and fat content of BM Camembert-type cheese samples was lower than the control. However, the total protein content in cheese BM20 at the end of the ripening period was the same as that of the control. The changes in acidity in all samples were typical for Camembert cheese, and water activity was high (above 0.92). The sensory properties of all samples were characteristic of the cheese type, while the color of BM cheese samples differed from the control. The microstructure of BM10 and BM20 cheese variants was similar, namely homogenous and less porous compared to the control. In terms of texture, the BM samples had significantly lower hardness, adhesiveness, and gumminess. This study indicates that sweet BM, particularly at a concentration of 20%, may be effectively used in the production of Camembert-type cheese.

Microbiome mapping in dairy industry reveals new species and genes for probiotic and bioprotective activities

The resident microbiome in food industries may impact on food quality and safety. In particular, microbes residing on surfaces in dairy industries may actively participate in cheese fermentation and ripening and contribute to the typical flavor and texture. In this work, we carried out an extensive microbiome mapping in 73 cheese-making industries producing different types of cheeses (fresh, medium and long ripened) and located in 4 European countries. We sequenced and analyzed metagenomes from cheese samples, raw materials and environmental swabs collected from both food contact and non-food contact surfaces, as well as operators’ hands and aprons. Dairy plants were shown to harbor a very complex microbiome, characterized by high prevalence of genes potentially involved in flavor development, probiotic activities, and resistance to gastro-intestinal transit, suggesting that these microbes may potentially be transferred to the human gut microbiome. More than 6100 high-quality Metagenome Assembled Genomes (MAGs) were reconstructed, including MAGs from several Lactic Acid Bacteria species and putative new species. Although microbial pathogens were not prevalent, we found several MAGs harboring genes related to antibiotic resistance, highlighting that dairy industry surfaces represent a potential hotspot for antimicrobial resistance (AR) spreading along the food chain. Finally, we identified facility-specific strains that can represent clear microbial signatures of different cheesemaking facilities, suggesting an interesting potential of microbiome tracking for the traceability of cheese origin.

Enhancing Romanian consumers' purchase intention of a new Kashkaval cheese with natural thyme flavor

The modern consumer increasingly prefers those products offering utility that are also healthy, safe, pleasant, and at a convenient price. Kashkavals, made of cow or sheep milk since olden times, pertain to this food category. Kashkavals are a type of semi-hard yellow cheese originally from Balkan countries, such as Albania, Macedonia, Bulgaria, Romania, Kosovo, and Serbia, marked by various aromas, tastes, textures, flavors, and shapes depending on their geographical area. Kashkaval cheese producers are increasingly more interested in finding solutions from the dairy industry to prolong the shelf durability of the product, to improve its flavor and taste characteristics, while reducing the risks impeding product quality due to various types of bacteria and molds. A possible solution to reduce risks is to include essential oils in the milk used to produce Kashkaval cheese. If manufacturing such cheese does not involve significant technological challenges, a producer must identify clients' willingness to choose and purchase a product like Kashkaval cheese with a natural thyme flavor from essential oil.The aim of the research is to study the consumers' purchase intention towards Kashkaval cheese, by relying on the Stimulus-Organism Response model (SOR). Therefore, the authors develop a conceptual model based on the literature. The relations of the conceptual model are then empirically tested among 458 respondents from an emerging market. The conceptual model considers the price, as well as the utilitarian, hedonic, and authentic attributes of the Kashkaval cheese as stimuli, while the uniqueness and image are considered mental processes exerted by the organism. Finally, the impact of stimuli and the organism in generating consumer purchase intention (response) is further analyzed. Data are collected through a quantitative-based survey and later analyzed by using structural equation modeling with SmartPLS. The findings suggest that the purchase intention of Kashkaval cheese depends mainly on its image among consumers and its uniqueness. At the same time, its hedonic and utilitarian characteristics along with price and local/regional character of the thyme-flavored kashkaval decisively determine customer preference.

Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas

Water Buffalo Mozzarella (BM) is a typical cheese from Southern Italy with unique flavor profile and texture. It is produced following a traditional back-slopping procedure and received the Protected Designation of Origin (PDO) label. To better understand the link between the production area, the microbiome composition and the flavor profile of the products, we performed a multiomic characterization of PDO BM collected from 57 different dairies located in the two main PDO production area, i.e. Caserta (n = 35) and Salerno (n = 22). Thus, we assessed the microbiome by high-throughput shotgun metagenomic sequencing and the Volatile Organic Compounds (VOCs) by gas chromatography/mass spectrometry (GC/MS). Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus delbrueckii subsp. delbrueckii were identified as the core microbiome present in all samples. However, the microbiome taxonomic profiles resulted in a clustering of the samples based on their geographical origin, also showing that BM from Caserta had a greater microbial diversity. Consistently, Caserta and Salerno samples also showed different VOC profiles. These results suggest that the microbiome and its specific metabolic activity are part of the terroir that shape BM specific features, linking this traditional product with the area of production, thus opening new clues for improving traceability and fraud protection of traditional products.

Determination of insoluble (INSOL) calcium content in Cheddar, Feta, Juustoleipa, and Mozzarella cheeses using acid-base buffering curves

The amount of colloidal calcium phosphate (CCP) complex associated with caseins (INSOL Ca) determines the body, texture, flavor and breakdown of cheese constituents during aging. The continuous pH decline during cheese making because of lactic acid fermentation results in solubilization of insoluble (INSOL) calcium. Measuring INSOL Ca in such a dynamic and wide range pH system (6.6 to 5.3) is challenging. The purpose of this study was to test utility of acid-base auto-titration method in differentiating INSOL Ca content in cheeses with a wide range of pH (i.e., Juustoleipa 6.6, Mozzarella 5.6, Cheddar 5.3, Feta 4.8) and also to understand the relationship between pH, protein content, and INSOL Ca. A positive relationship was obtained for pH (R2 = 0.62) and protein content (R2 = 0.85) with INSOL Ca, suggesting concomitant release of CCP content at lower pH values and association of higher amount of CCP with higher protein content. Despite having a pH slightly closer to Mozzarella (pH 5.56), Cheddar cheese (pH 5.25) had more INSOL Ca (0.67%) owing to the highest amount of protein (26%) and low moisture content (33%). Feta had the lowest amount of INSOL Ca (0.15%) owing to a low pH (4.79), higher moisture content (55%), and low protein content (14%). Juustoleipa had the highest percentage of INSOL Ca out of total calcium (88%) due to higher pH (6.62) and more intact casein. It was evident that the acid-base titration method was able to differentiate INSOL Ca between different types of cheeses with varying pH and protein content. Findings of this work will help tracking the proportion of INSOL Ca at various stages of cheese making and understanding kinetics of INSOL Ca solubilization and its role in causing pH variation in the early stage of cheese ripening.

Development of a Chitosan-Based Film from Shellfish Waste for the Preservation of Various Cheese Types during Storage.

The global concern about the use of disposable plastics has fed the research on sustainable packaging for food products. Among the virtuous materials, chitosan emerges as a valid alternative to conventional polyethylene films because of its abundance in nature. In this work, a novel film for food wrapping was developed by exploiting shellfish waste according to a vision of circular economy. Compared to previous studies, here, novel ingredients, such as polyvinyl alcohol (PVA), fibroin, and essential oils, were used in a synergistic combination to functionally postpone cheese deterioration. The fermentative procedure applied for the obtainment of chitin contributes to filling the existing gap in the literature, since the majority of studies are based on the chemical pathways that dramatically impact the environment. After pretreatment, the shrimp shell waste (SSW) was fermented through two bacterial strains, namely Lactobacillus plantarum and Bacillus subtilis. A deacetylation step in an alkaline environment transformed chitin into chitosan, yielding 78.88 g/kg SWW. Four different film formulations were prepared, all containing chitosan with other ingredients added in order of decreasing complexity from the A to D groups. The novel films were tested with regard to their physico-mechanical and antioxidant properties, including the tensile strength (12.10-23.25 MPa), the elongation at break (27.91-46.12%), the hardness (52-71 Shore A), the film thickness (308-309 μm), and the radical scavenging activity (16.11-76.56%). The performance as a cling film was tested on two groups of cheese samples: the control (CTR), wrapped in conventional polyethylene (PE) film; treated (TRT), wrapped in the chitofilm formulation deemed best for its mechanical properties. The volatiles entrapped into the headspace were investigated by means of the SPME-GC technique. The results varied across soft, Camembert, and semi-hard cheeses, indicating a growing abundance of volatiles during the conservation of cheese. The bacterial growth trends for mesophilic, enterobacteriaceae, and lactic acid bacteria were expressed as the mean colony forming units (CFU)/mL for each type of cheese at different sampling times (day 2, day 8, and day 22): the highest load was quantified as 8.2 × 106 CFU/mL at day 22 in the CTR Camembert cheese. The TRT samples generally exhibited inhibitory activity comparable to or lower than that observed in the CTR samples. The sensory analysis revealed distinctions in cheese taste between the TRT and CTR groups.