Cheese Varieties Research Articles

Characterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita

The market for plant protein-based substitutes for cheeses is growing, but the sensory properties are distinctively different from the original products. Hence, natural and vegan cheesy flavors are needed to aromatize the products. A cheesy, sweaty and parmesan-like aroma was produced by fermentation of soy drink with Agrocybe aegerita. Aroma dilution analysis revealed short-chain fatty acids (SCFAs) as main influencing cheesy odorants analyzed by gas chromatography–mass spectrometry–olfactometry. In comparison to the five cheese varieties, the SCFA profile of the fermented soy drink revealed similarities with Parmesan and Emmental cheese. Meanwhile, principal component analysis showed an approximation of the aroma profile after fermentation with A. aegerita to those of cheeses. 3-Methylbutanoic acid was synthesized from the protein fraction, while the oil fraction contributed to the formation of unbranched SCFAs like butanoic acid. Accordingly, the production of these compounds can be increased by addition of the fractions.

Biogenic Amine Content in Retailed Cheese Varieties Produced with Commercial Bacterial or Mold Cultures

Biogenic amines (BAs) are considered a potential microbiological toxicological hazard in aged cheese. Risk mitigation strategies include good hygiene practice measures, thermal treatment of milk and the use of competitive dairy cultures. The aim of this study was to evaluate the amount of BAs—tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine—in the core and rind of cheeses ripened by bacteria (n = 61) and by mold cultures (n = 8). The microbial communities were counted, and the dominant lactic acid bacteria (LAB) were identified, corresponding to the BA concentrations. The total BA content was highest in the core of semi-hard cheeses (353.98 mg/kg), followed by mold cheeses (248.99 mg/kg) and lowest in hard cheeses (157.38 mg/kg). The highest amount of BAs was present in the rind of cheeses with mold (240.52 mg/kg), followed by semi-hard (174.99 mg/kg) and hard cheeses (107.21 mg/kg). Tyramine was the most abundant BA, represented by 75.4% in mold cheeses, 41.3% in hard cheese and 35% of total BAs in semi-hard cheeses. Histamine was present above the defined European maximum level (ML) of 100 mg/kg in only two semi-hard and three hard cheeses. High amount of BAs (above 600 mg/kg) in cheeses, mainly tyramine, were associated with the presence of Enterococcus durans, while negligible BA concentrations were found in cheeses ripened with Lacticaseibacillus rhamnosus, Lactococcus lactis or Lacticaseibacillus paracasei cultures. This study has shown that retailed cheese varieties produced with commercial bacterial or mold cultures have acceptable levels of biogenic amines with respect to consumers.

Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses

A total of thirty cheese samples belonging to three varieties (Beyaz, Kasar and Tulum) with different technological traits were analysed for gamma-aminobutyric acid (GABA) and free amino acid (FAA) content. Microbiological and physicochemical status and soluble nitrogen fractions of cheese samples were examined to determine their effects on formation of GABA during ripening. The major FAA were His, Ile, Lys for Beyaz cheeses, Glu, His, Tyr, Ile, Phe, Trp for Kasar cheeses and His, Arg, Tyr, Ile, Leu, Trp for Tulum cheeses. Also, total free amino acid content was higher in Tulum cheeses. The GABA concentration ranged from 0.00 to 83.05 mg 100 g−1, 1.65–45.79 mg 100 g−1 and 0.20–21.06 mg 100 g−1 for Beyaz, Kasar and Tulum cheeses, respectively. Cheese microflora, soluble nitrogen fractions, amino acid concentrations such as Glu and Gln and ripening time/conditions had a significant effect on formation of GABA.

Comparison of culture-dependent and culture-independent techniques in the detection of lactic acid bacteria biodiversity and dynamics throughout the ripening process: The case of Turkish artisanal Tulum cheese produced in the Anamur region.

Our objective was to analyze the diversity of the microbiota over 180 d of ripening of eight batches of artisanal goatskin Tulum cheeses by culture-dependent and culture-independent (PCR-DGGE) methods. V3 region of the bacterial 16S rRNA gene was amplified with the PCR after direct DNA isolation from the cheese samples. Nine different species and five genera were determined by culturing, while 11 species were identified in the PCR-DGGE technique. This diversity revealed the uniqueness of artisanal cheese varieties. The dominant genera in all the cheese samples were composed of Enterococcus species. The culture-dependent method revealed five genera (Enterococcus,Bacillus,Lactococcus,Lactobacillus, Sphingomonas) while three genera (Enterococcus, Streptococcus, Lactococcus) were detected in the culture-independent method. It was concluded that combining the two methods is important for characterizing the whole microbiota of the Tulum cheese varieties produced in the Anamur region.

Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses

Ricotta cream though an emerging product sold in Brazil, by 2021 it has no fixed quality standards, a condition that can result in products with variable composition and properties. Additionally, there are no methods of sampling or analysis for its official control. In this context, this study investigated the physicochemical quality of five Brazilian ricotta cream brands to verify the extent of differences in the composition of this product, emphasizing the characterization and classification according to the Brazilian legislation and the Codex Alimentarius standards. Significant differences between brands concerning pH, titratable acidity, moisture, ash, fat, and fat in dry matter (FDM) were observed (P < 0.05), which were probably a result of their heterogeneous ingredient composition. According to Brazilian regulatory standards, all samples fit the “very high moisture” definition, and the brands A, B, D and E achieved the classification of “high-fat cheeses” since they contained at least 60.0% of FDM. Brand C was the only product that could be classified as a “medium fat cheese” due to having FDM values between 25.0% and 44.9%. All samples fit the Brazilian and Codex Alimentarius classification for “cream cheeses” based on their moisture, dry matter content, moisture on a fat-free basis and FDM. The results reinforce the need for regulatory standards regarding the physicochemical quality and composition of this cheese variety, to guarantee more transparency for the consumers and that they have access to more homogeneous products.

Mycobiota of Konya mold-ripened (Kuflu) Tulum cheese and the diversity of Penicillium roqueforti isolates

Konya Kuflu Tulum cheese is a well-known variety of Turkish mold-ripened cheeses produced by cutting the mature Tulum cheese into pieces to allow the filamentous fungi to grow on its surface in the cool and humid atmosphere in cellars or caves. The aim of the present study was to determine the fungal flora of Kuflu cheese using 54 filamentous fungi and 8 yeasts that were isolated from 26 cheese samples. Internal transcribed spacer (ITS) sequencing indicated that 53 of the mold isolates were Penicillium roqueforti and 1 was Cladosporium cladosporioides. The yeasts were identified as Pichia membranifaciens, Candida zeylanoides, Debaryomyces hansenii, and Geotrichum candidum. Morphological examination of the P. roqueforti isolates on various media revealed similar phenotypes among all but two isolates; however, (GTG)5 fingerprinting analysis indicated that the isolated P. roqueforti strains were highly similar in all but one case, which displayed a different pattern. To our knowledge, this study represents the first to conduct molecular methods for identification of fungi associated with Konya Kuflu Tulum cheese. In addition, the morphological and genetic diversities of the Turkey-originated P. roqueforti isolates are presented.

Cheese and cheese infusions: ecological traps for mosquitoes and spotted wing Drosophila.

Harnessing insect ecology for insect control is an innovative concept that seeks to exploit, among others, insect-microbe ecological interactions for improved control of pest insects. Microbe-produced cheese odour attracts several dipterans, including host-seeking mosquitoes, but this phenomenon has not been thoroughly explored for mosquito control. Here we tested the hypothesis that attraction of mosquitoes to cheese odour can be exploited as an ecological trap for mosquito control. In laboratory and/or field experiments, we show that (i) each of five cheese varieties tested (Raclette, Pecorino, Brie, Gruyere, Limburger) strongly attracts female Aedes aegypti and Culex pipiens; (ii) cheese infusions, or headspace odourant extracts (HOEs) of cheese infusions, significantly affect oviposition choices by mosquitoes, (iii) HOEs contain at least 13 odourants; (iv) in field settings, cheese infusions more effectively stimulate mosquito oviposition than positive bluegrass infusion controls, and also capture (by drowning) the spotted wing Drosophila, Drosophila suzukii; and (v) home-made cheese infusions modulate oviposition choices by mosquito females and affect the survivorship of their offspring larvae. Our data show that microbial metabolites associated with cheese are attractive to mosquito females seeking hosts and oviposition sites and are likely toxic to mosquito larvae. These microbes and their metabolites could thus be co-opted for both the attract, and the kill, function of 'attract & kill' mosquito control tactics. Implementation of customizable and non-conventional nutritional media as microbe-based ecological traps presents a promising concept which exploits insect ecology for insect control. © 2021 Society of Chemical Industry.

Influence of Ultra-Heat Treatment on Properties of Milk Proteins.

Milk can be considered one of the primary sources of nutrients for the mammalian neonate. Therefore, milk and milk-based products, such as infant formula, whey protein isolate, different varieties of cheese, and others are prepared to meet the nutritional requirements of the consumer. Due to its significant nutritional components and perishable nature, a variety of pathogenic microorganisms can grow and multiply quickly in milk. Therefore, various heat treatments can be employed for the improvement of the shelf life of milk. In comparison to pasteurized milk, due to excessive and severe heating, UHT milk has a more cooked flavor. During storage, changes in the physicochemical properties of milk can lead to off-flavors, undesirable browning, separation of fat, sediment formation, or gelation during the subsequent storage. Several important factors such as processing parameters, time-temperature abuse (storage condition), and packaging type also influence the quality characteristics and consumer acceptance of the milk; however, the influence of heat treatments on milk protein is inconstant. The major protein modifications that occur during UHT treatment are denaturation and aggregation of the protein, and chemical modifications of its amino acids. These UHT-induced protein alterations can change digestibility and the overall biological influence of the intake of these proteins. Therefore, this review is focused on the influence of UHT on the physicochemical and structural attributes of milk proteins during storage. There are many indications of milk proteins present in the UHT milk, and milk products are altered during processing and storage.

A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese.

SUMMARYResearch backgroundFresh cheese varieties represent an important share of the whole cheese market. Although with great variability in terms of composition and method of preparation, fresh cheese varieties are bland in flavour and their production originates whey drainage. On the other hand, the cheese market is also responsible for a significant amount of food waste. These motivated the development of a novel fresh cheese incorporating ripened cheese, which can then represent a valorisation of ripened cheese surpluses.Experimental approachA variable amount of ripened cheese was dispersed in a paste of gelatinized starch (normal corn or waxy rice) in milk, producing melted cheese bases. These cheese bases were diluted with milk, sometimes enriched with skimmed milk powder, and then renneted. Macronutrient content and physical properties of the resultant fresh cheese were characterized. Sensory analyses of samples incorporating mature Cheddar, goat’s or ewe’s cheese were carried out.Results and conclusionsGel formation of the initial mixture was hindered above 8% (m/m) incorporation of ripened cheese, which could be overcome by the addition of skimmed milk powder. These observations are corroborated by the hardness values from texture analysis tests. Evaluation of syneresis of different samples enabled to conclude that the addition of 2% (m/m) starch and 2.8% (m/m) skimmed milk powder contributes to reduction of its magnitude by half. Sensory analysis with a consumer panel indicated a preference for a more consistent texture of the fresh cheese, and for the Cheddar flavour.Novelty and scientific contributionA novel fresh cheese variety incorporating dispersed ripened cheese was prepared. The proposed method is versatile and quite straightforward and does not use polyphosphate salts or originate whey wastage. The fresh cheese physical and sensorial properties can be manipulated by the amounts and types of added starch, ripened cheese and skimmed milk powder; such tailoring of fresh cheese properties widens product portfolio capacity for a larger number of consumer groups. The added ripened cheese can come from non-sellable pieces and unsold stocks from the retail sector, contributing to a reduction of food waste.

Roquefortine C in blue-veined and soft-ripened Cheeses in the USA

ABSTRACT Certain fungi can produce secondary metabolites that are toxic, mycotoxins. Two groups of cheeses where fungi are used for ripening are the blue-veined cheeses (Penicillium roqueforti) and the “soft-ripened” cheeses (P. camemberti). An enzyme-linked immunosorbent assay was used to screen for the mycotoxin roquefortine C (ROQC) in 202 samples of cheeses sold in the United States. Of these 152 were blue-veined cheeses, 46 were soft-ripened cheeses and 4 were other varieties of mould-ripened cheeses. ROQC was not detected in any of the soft-ripened cheeses, at a limit of detection of 1.8 µg/kg. ROQC was found in 151 of 152 blue-veined cheeses. The maximum level found was 6,630 µg/kg (median 903 µg/kg, average of positives 1430 µg/kg, limit of quantitation 6.9 µg/kg). These levels are consistent with the levels found previously in blue-veined cheeses in the United Kingdom and Europe, which have generally been considered non-hazardous for human consumption.

Proteomics Analysis in Dairy Products: Cheese, a Review

Cheese is a worldwide produced and consumed commodity. There are many varieties of cheese from soft to hard, white to yellow, and fresh to aged after ripening. Especially, each category has its own producing technology. Many countries have labeled their most traditional cheese as Protective Designation of Origin (PDO). Moreover, several studies using advanced technologies, such as proteomics, have been performed to enhance labeling. In this review, broadly diffused and marketed, as well as Mediterranean countries’ special interest in Mediterranean diet-related PDO cheeses have been chosen as a reference. The aim of this work was to highlight the use of proteomics methods to examine how cheese proteins and peptides rearrange after ripening and use of starters. Further, we aimed to examine what kind of proteins are produced. Finally, we focused on bioactive molecules in cheeses and distinction of the original product from its counterfeit.

Effectiveness of two different at-line instruments for the assessment of cheese composition, major minerals and fatty acids content

The at-line performance of two different NIRS instruments to predict major and minor cheese nutritional traits was evaluated. For this purpose, 158 samples from dairy products were collected and analysed by reference methods. Spectra were acquired using a transmittance and a reflectance instrument. Predictive equations were developed on the whole dataset or dividing samples in groups. Samples clustering was performed using pairwise Mahalanobis distance and centroid linkage algorithm. Prediction models for protein, fat, saturated fatty acids and minerals showed good prediction performances (R2 > 0.80). Instrument configuration had a limited impact on prediction accuracy. Overall, clustering approach reduced prediction error but coefficient of determination also decreased. Prediction of minor compounds with models built from a large variety of cheeses could be useful for process control. Cluster approach is recommended for specific traits and cheese type, for the fine tuning of final product characteristics.

Review: Basic Ingredients of Cottage Cheese Manufacturing

The present review evaluated the composition and parts of the cottage cheese which was collected from the Pondicherry, India local cottage cheese making areas. The cottage cheeses are marked for the further studies. In cheese making, milk is the (either cow milk or goat milk) foremost ingredient. In ancient times, cheese was making by using goat milk. The past four decades, cheese needs are increasing due to the low fat and taste of it. Now a day, varieties of cheese was produced using various chemicals and additives. In cheese making industries during ripening and cutting is the main process. In this review focus the ingredient and substitutes of the cheese.

Artisanal Brazilian Cheeses-History, Marketing, Technological and Microbiological Aspects.

This review focused on the historical, marketing, technological, and microbiological characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants considering the combination of climate, races of the animals, quality and specificity of milk, technological cheese-making processes and environmental microbiology, among other factors. It resulted in cheese products with specific physicochemical, microbiological, and sensory quality, which represent the heritage and identities of the different Brazilian regions. The production of artisanal cheese increased in many Brazilian regions, mainly in the southeast, especially due to the traditional production and innovative development of new varieties of cheese. The microbiological quality and safety of raw-milk artisanal cheese continues to be a concern and many studies have been focusing on this matter. Special attention needs to be given to the cheeses produced by raw milk, since numerous reports raised concerns related to their microbiological safety. This fact requires attention and the implementation of strict hygiene practices on the production and commercialization, besides appropriate governmental regulations and control. However, more studies on the relationship between technological processes and microbiological properties, which results in a superior culinary quality and safety of artisanal Brazilian cheeses, are needed.

Dynamics of Active and Titratable Acidity in Bieno Cheese

Experimental research describes the autochthonous traditional production of bieno cheese and its importance in conditions of globalization and industrialization in food production. The purpose of this research was to present the technology of three varieties of indigenous bieno cheeses (A, B, and C) in the Mariovo region, in the Republic of North Macedonia, and to monitor the dynamics of active and titratable acidity as important parameters in the technological process. During the research, the changes of these parameters of the three variants (A, B, and C) of cheeses in different stages of maturation were monitored (in curd, cheese after dry ripening, cheese after dry salting, the 20th day of ripening, and the 45th day of ripening). The rheological properties of the cheese are greatly influenced by the active (pH) and titratable (0SH) acidity. During the ripening of cheeses under the influence of lactic acid bacteria, the biggest changes occur in lactose, which transforms lactose into lactic acid and other organic acids that play an important role in the formation of sensory and rheological characteristics of cheeses. The displayed technological parameters are of great importance for the bieno cheeses and can serve in the direction of standardization of this cheese and its protection with a designation of origin or a geographical indication based on the source technology. Keywords: Bieno cheese, technology, active and titratable acidity.

Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach.

Cheese ripening is effected by various microorganisms and results in the characteristic flavors of cheese. Owing to the complexity of the microbiota involved, the relationship between microorganisms and components during ripening remains unclear. In this study, metagenomics and metabolomics were integrated to reveal these relationships in three kinds of surface mold-ripened cheeses and two kinds of bacterial smear-ripened cheeses. The microbiota is broadly divided into two groups to correspond with different cheese types. Furthermore, surface mold-ripened cheese showed similar microbiota regardless of the cheese variety, whereas bacterial smear-ripened cheese showed specific microbiota characterized by marine bacteria (MB) and halophilic and alkaliphilic lactic acid bacteria for each cheese variety. In the metabolite analysis, volatile compounds suggested differences in cheese types, although organic acids and free amino acids could not determine the cheese characteristics. On the other hand, Spearman correlation analysis revealed that the abundance of specific bacteria was related to the formation of specific organic acids, free amino acids, and volatile compounds. In particular, MB was positively correlated with esters and pyrazines, indicating their contribution to cheese quality. These methodologies and results further our understanding of microorganisms and allow us to select useful strains for cheese ripening.

Formulation and quality evaluation of (Pennisetum glaucum incorporated) value-added paneer by Response Surface Methodology

Paneer is a South Asian variety of soft cheese. It is rich in protein but deficient in fibre. Efforts were initiated to prepare a fibre rich paneer by pearl millet flour ( Pennisetum glaucum ). For the formulation of value-added product, 10 samples variation were developed including standard, (88.90 to 100 mL) cow’s milk (CM) and pearl millet flour (PMF) (0.17 to 5.80 g). The experiment was designed by Central Composite Rotatable Design to optimize the CM, and PMF concentration for the development of value-added product with dietary fibre, and to evaluate proximal, textural and sensory characteristics of the product. For optimization, the levels of incorporation of CM and PMF were taken as variables whereas overall acceptability (OAA) as response. The optimum level of CM and PMF obtained using numerical optimization was found to be 95:3. PMF incorporated paneer had high carbohydrate (3.72g), protein (16.95g) and fibre (0.66g) content but low in fat (17.08g). Texture analysis reported higher hardness, chewiness and adhesiveness for formulations developed by addition of >4 g millet flour. Sensory scored revealed that paneer with 90 mL CM and 1g of PMF (V 2 ) and 92.5 mL CM and 3g of PMF (V 9 ) had highest overall acceptability (8.50 to 8.60). Therefore it was concluded that the incorporation of PMF for the formulation of value-added paneer was a great success and furthermore it will be helpful for developing value-added dairy products for the developing countries.

Todd R. Klaenhammer, an inspirational food microbiologist who leaves a lasting legacy

Todd R. Klaenhammer (1951–2021) dedicated his professional life to the study of bacteria of importance to food. He conducted his doctorate under the guidance of Larry McKay at the University of Minnesota, who inspired him to apply the newest advances in bacterial genetics to the lactic acid bacteria, responsible for many food fermentations. Todd stood out from his peers at an early age. He was offered a position and started his 40-year academic career in the prestigious Food Science Department at North Carolina State University before he had even defended his doctorate. Todd always had a singular focus. While most food scientists followed the lead of the funding agencies and “better” journals by working on foodborne pathogens responsible for infectious diseases, he preferred to study the beneficial bacteria associated with food. Todd forged his illustrious career by working on commercially important bacteria, such as the dairy starter cultures responsible for cheese fermentations and probiotics that were associated with diverse health benefits. Over his long career, Todd managed to combine fundamental science with commercially relevant research. It is a measure of his accomplishments that you could spend a long time in your university library reading the many influential scientific articles Todd wrote, but if you took a lunch break and went to the dairy section of the canteen you could also choose from a variety of cheeses that were made with phage-resistant starter cultures that he generated, or perhaps enjoy a yogurt formulated with some of the health-promoting probiotics he pioneered. Todd R. Klaenhammer. Image credit: North Carolina State University/Marc Hall. Throughout his career, Todd navigated the food microbiology research landscape with flair and intuition. He was always true to his favored lactic acid bacteria, but he repeatedly and skillfully adjusted the focus of his laboratory group, often leading the field … [↵][1]1To whom correspondence may be addressed. Email: rbarran{at}ncsu.edu. [1]: #xref-corresp-1-1

Physico-chemical Parameters with Direct Influence on the Dynamism of the Indigenous Microflora of the Traditional Cheese “J’ben Elgafs”

Background: The microbial evolution of the J’ben Elgafs prepared with raw milk from local cows, was studied during the manufacturing and maturating process in order to characterize this variety of cheese from the Algerian terroir.Methods: The microbial activity and physical-chemical parameters were tested during the three dairy seasons of the year. Total, lactics and alteration floras were counted on their selective environments.Result: Lactic germs multiply considerably during the first days and only stabilize towards the end of maturation. The low presence of alteration floras is the result of the continuous modification of the physico-chemical parameters of Aw and pH from one stage to the other of the j’ben production and the respect of good processing practices. These different proportions of variation are induced by the biochemical reactions and microbial interactions that take place responsible for the sequential growth of one microbial group compared to another.

Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product

This study evaluated the microbial quality, safety, and ecology of a retail delicatessen Galotyri-like fresh acid-curd cheese traditionally produced by mixing fresh natural Greek yogurt with ‘Myzithrenio’, a naturally fermented and ripened whey cheese variety. Five retail cheese batches (mean pH 4.1) were analyzed for total and selective microbial counts, and 150 presumptive isolates of lactic acid bacteria (LAB) were characterized biochemically. Additionally, the most and the least diversified batches were subjected to a culture-independent 16S rRNA gene sequencing analysis. LAB prevailed in all cheeses followed by yeasts. Enterobacteria, pseudomonads, and staphylococci were present as &lt;100 viable cells/g of cheese. The yogurt starters Streptococcus thermophilus and Lactobacillus delbrueckii were the most abundant LAB isolates, followed by nonstarter strains of Lactiplantibacillus, Lacticaseibacillus, Enterococcus faecium, E. faecalis, and Leuconostoc mesenteroides, whose isolation frequency was batch-dependent. Lactococcus lactis isolates were sporadic, except for one cheese batch. However, Lactococcus lactis, Enterobacteriaceae, Vibrionaceae, Salinivibrio, and Shewanellaceae were detected at fairly high relative abundances culture-independently, despite the fact that their viable counts in the cheeses were low or undetectable. Metagenomics confirmed the prevalence of S. thermophilus and Lb. delbrueckii. Overall, this delicatessen Galotyri-like cheese product was shown to be a rich pool of indigenous nonstarter LAB strains, which deserve further biotechnological investigation.