Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening

The aim of this study was to research differences in physicochemical parameters between Croatian cheese in a lamb skin sack (Sir iz misine) and cheese in a rind throughout ripening. Cheese in a sack had significantly (P < 0.05) lower content of total solids, fat, proteins and salt which showed the ‘protective’ effect of skin sack and higher permeability of natural rind. The water‐soluble nitrogen in the total nitrogen (%TN) and 12% trichloroacetic acid‐soluble nitrogen (%TN) at the end of ripening was significantly (P < 0.05) higher in cheese in a sack than in cheese in a rind which indicates intensive proteolysis in cheese in a sack.     

Changes in physicochemical and organoleptic properties of traditional Iranian cheese Lighvan during ripening

Lighvan cheese was studied to determine the physicochemical and biochemical changes over 90 days of ripening in brine. Acidity, pH, dry matter, fat values, lipolysis level, water‐soluble nitrogen (WSN), total nitrogen (TN), ripening index (RI), trichloroacetic acid‐soluble nitrogen (TCA‐SN) and organoleptic assessments were analysed. Dry matter and fat values decreased during ripening. Lipolysis level, RI, TCA‐SN values and salt content increased continuously until the end of the ripening period, but total nitrogen decreased throughout a 90‐day storage period. The ripening stage was the main factor affecting the cheese’s sensory properties.     

Physicochemical and microbial properties of nanopowdered peanut sprout‐supplemented Caciocavallo‐like cheese during ripening

This study was carried out to investigate the physicochemical and microbial properties of nanopowdered peanut sprout‐supplemented Caciocavallo‐like cheese (NPSCC) during ripening at 14 °C for 6 weeks. The total phenol contents and lactic acid bacteria counts in NPSCC were significantly higher than those in the control, indicating that nanopowdered peanut sprout could potentially be used as a prebiotic and potential source of dietary antioxidants in the dairy products. Thiobarbituric acid values of the cheese were significantly decreased and the production of short‐chain free fatty was not significantly different when nanopowdered peanut sprout was added into the production of Caciocavallo‐like cheese.     

Characterization of the free fatty acids profile of Pategrás cheese during ripening

This work compares the free fatty acids (FFA) profiles of Pategrás cheeses manufactured on the pilot scale, with and without the addition of probiotics. Total and FFA in milks and cheeses, respectively, were similar, indicating a nonselective release during ripening. Lipolysis was lo for control cheeses, but somewhat higher for those made in summer, probably because of an elevated psychrotrophic bacterial development. Probiotic bacteria remained highly viable during ripening and had an influence on FFA profiles. A simple sensory profiling of the cheeses showed no differences in flavour and taste and little evidence of treatment effects was found using univariate analysis. Nevertheless, multivariate analysis showed clear differences between probiotic and control products.     

The effect of direct acidification on the microbiological,physicochemical and sensory properties of probiotic Minas Frescal cheese

Minas Frescal cheeses produced with the addition of the probiotic culture Bifidobacterium Bb‐12 and without (C1) or with (C2) lactic acid were evaluated in relation to the microbiological, physicochemical and sensory properties. After 28 days of storage, the cheeses without lactic acid showed lower moisture and pH, in addition to higher acidity and syneresis. This behaviour influenced the texture profile of the cheeses, making them harder and chewier. The colour attributes L* and b* diminished during the storage. The majority of the consumers classified the cheeses as having good acceptability and they would buy this type of functional food.     

Proteolytic and lipolytic changes during the ripening of a Spanish craft goat cheese (Armada variety)

The proteolytic and lipolytic changes during the ripening process were investigated in four batches of Armada goat's milk cheese (an artisanal variety produced in the North of Spain), by determining the classical nitrogen fractions, caseins and their degradation products, free amino acids, as well as the acidity of the fat, thiobarbituric acid (TBA) number and free fatty acids. Values obtained for the nitrogen fractions and for caseins and their degradation products show that this cheese undergoes very little protein degradation. A low free amino acids content was observed throughout the ripening process with a predominance of Pro followed by Leu+Ile, Glu acid, Phe, His+Lys and Val. The lipid degrada-tion was very intense from the second month of ripening, only comparable to that reported for cheeses ripened by moulds. The average free fatty acids content increased 20-fold during ripening, reaching final values of 44·5 g kg⁻¹. All the free fatty acids increased considerably during ripening, resulting in a predominance of saturated and unsaturated long-chain acids, followed by medium-chain acids, C₁₀ principally. Short-chain fatty acid content by the end of ripening was higher than that presented in other cheese varieties with a similar high degree of lipolysis. © 1997 SCI.     

Relationships between proteolytic and lipolytic activity and sensory properties (taste–odour) of traditional Turkish white cheese

Protein and lipid changes and their effects on the sensory properties (taste–odour) of Turkish white cheese were studied. Mean values for the chemical properties of white cheese were: total solids (TS) 44.39 g/100 g; titratable acidity 2.15% (as lactic acid); pH value 4.50; fat-in-dry matter 47.80 g/100 g; salt-in-dry matter 8.65 g/100 g; total nitrogen (TN) 2.50 g/100 g; water-soluble nitrogen (WSN) 0.48 g/100 g; ripening index (RI) 18.98%; tyrosine 65.00 mg/100 g; acid degree value (ADV) 385.96 mg KOH/100 g fat; volatile fatty acids (VFA) 15.54 mL 0.1 N NaOH/100 g and total free fatty acids (TFFA) 1325.96 mg/100 g cheese. Sensory scores for taste and odour were 23.67 (out of 35) and 8.28 (out of 10), respectively. The chemical qualities of the cheeses, including acidity, dry matter, fat-in-dry matter and VFA had an effect on flavour ( P  < 0.05).     

含大豆分离蛋白的干酪在成熟过程中化学组成和感官特性的变化

分析了不同大豆分离蛋白含量的干酪在成熟期化学组成（水分、蛋白质、脂肪、灰分）的变化，评价了其感官特性。结果表明，质量分数为5%大豆分离蛋白的干酪与纯牛乳干酪相比，其感官特性最佳。     

Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures

The influences of heat treatments (at 65 °C for 20 min or 72 °C for 5 min) applied to the milk and addition of mesophilic or thermophilic starter cultures, prior to cheese-making, on the composition and free fatty acid contents of Urfa cheeses were evaluated throughout the ripening period. Sensory evaluation of cheese samples was also performed on 90th day. The basic composition of ripened cheese samples was not significantly affected by the heat treatments and starter cultures. Heat treatments adversely affected the lipolysis and sensory properties of Urfa cheeses, particularly at 72 °C. The FFA contents of cheeses made from mesophilic and thermophilic cultures were similar. Cheese made from raw milk had a higher level of lipolysis than the cheeses made from milk inoculated with mesophilic or thermophilic lactic starters (p < 0.05).     

Changes in the physicochemical,microstructural and rheological properties of traditional Kope cheese during ripening

The effect of ripening time on the microstructural, physicochemical and rheological characteristics of traditional Kope cheese ripened in clay pots was investigated. The moisture content, pH and total nitrogen (TN)/dry matter (DM) of the cheese decreased, and DM, fat in DM and water‐soluble nitrogen/TN increased during this period. Storage and loss moduli increased, while loss tangent decreased; as a result, the elasticity characteristics were greater than the viscous characteristics of the samples. Microstructure images showed that the size of pores and casein network density increased significantly during ripening and, after 90 days, the structure of many pores became very similar to each other.     

Changes in rheological and viscoelastic properties and protein breakdown during the ripening of 'Port Salut Argentino' cheese

Changes in the rheological behaviour and viscoelastic properties during ripening at 10°C of a soft cheese (Port Salut Argentino) packaged in a plastic film (EVA-EVA) were analysed. Casein degradation was measured by electrophoresis slab gels; α_s1 casein degradation was rapid and striking compared with that of β casein. Rheological parameters obtained from uniaxial compression tests changed during ripening: hardness decreased, adhesiveness and cohesiveness increased.
An exponential decay equation with two maxwellian elements and one elastic in parallel was fitted to characterize stress relaxation curves. Viscoelastic parameters (elastic moduli and relaxation times) were obtained using non-linear regression analysis. The elastic equilibrium modulus decreased 80% during the ripening period and the viscosity of the element with the highest relaxation time decreased 20%. These parameters represented the changes observed in cheese hardness and elasticity during ageing time and were related to the extent of casein breakdown.     

Physicochemical,microbiological, textural and sensory changes during the ripening of pasteurised goat milk cheese made with plant coagulant (Cynara scolymus)

This study describes the changes that occur during the ripening of cheeses made with a plant coagulant derived from artichoke flowers (Cynara scolymus). The results indicate that the physicochemical composition during ripening evolves similarly to other cheeses. The texture and sensory features of the cheeses during ripening evolved differently from that observed for other goat cheeses. Although it is common for a bitter taste to develop during the ripening of cheeses elaborated with plant coagulants, bitterness was scored very low in the cheeses made with artichoke, so that these cheeses could be suitable for marketing.     

Influence of exopolysaccharide‐producing cultures on the volatile profile and sensory quality of low‐fat Tulum cheese during ripening

The objective of this investigation was to compare the composition and changes in the concentration of volatiles in low‐fat and full‐fat Tulum cheeses during ripening. Tulum cheese was manufactured from low‐ or full‐fat milk using exopolysaccharide (EPS)‐producing or non‐EPS‐producing starter cultures. A total of 82 volatile compounds were identified belonging to the following chemical groups: acids (seven), esters (21), ketones (14), aldehydes (six), alcohols (14) and miscellaneous compounds (20). The relative amounts of acids, alcohols and aldehydes increased in the cheeses made with EPS‐producing cultures during 90 days of ripening. Differences were found in the volatile profile of full‐fat Tulum cheese compared with the low‐fat variant, especially after 90 days of ripening. Exopolysaccharide‐producing cultures changed the volatile profile, and the EPS‐producing cultures including Streptococcus thermophilus + Lactobacillus delbrueckii subsp. bulgaricus + Lactobacillus helveticus (LF‐EPS2) produced cheese with higher levels of methyl ketones and aldehydes than the non‐EPS cultures. In the sensory analysis, full‐fat Tulum cheeses and the cheese produced with the EPS‐producing culture containing Lb. helveticus (LF‐EPS2) were preferred by the expert panel. It was concluded that the use of EPS‐producing starter cultures in the manufacture of low‐fat Tulum cheese had the potential to improve the flavour.     

An accurate account of mass loss during cheese ripening described using the reaction engineering approach (REA)‐based model

Cheese ripening is an important step in cheese making for modifying surface and curd properties. Due to physical, chemical and biological changes, mass loss usually occurs during the process. Although these changes are essential for developing the texture and flavour of cheese, mass loss decreases product yields. A reliable mathematical model is used to quantify mass loss during cheese ripening so that the processing conditions can be fine‐tuned to achieve the desirable throughput. In this study, for the first time, the reaction engineering approach (REA)‐based model is applied to model the cheese ripening. The study shows that the REA‐based model is accurate to model cheese ripening of Camembert and French smear cheese. In addition, the REA is able to model the cheese ripening under time‐varying environmental conditions. For this purpose, the equilibrium activation energy is evaluated according to the corresponding humidity and temperature in each period, while the same relative activation energy for ripening under constant environmental conditions is implemented. The REA is a simple yet effective approach to model the simultaneous heat and mass transfer process accompanied by chemical and biological reactions. Considering its effectiveness, the REA can be applied in industrial settings for predicting mass loss during cheese ripening.     

Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety

Proteolytic and lipolytic changes were studied throughout ripening of five batches of León cow's milk cheese, a traditional variety made in the north of Spain. Total soluble nitrogen, non-protein nitrogen, oligopeptides nitrogen, amino nitrogen and ammonia nitrogen fractions increased slightly during the ripening process. The final values of these nitrogen fractions indicate that this cheese undergoes a very slight proteolysis as much in extent as in depth. This weak protein degradation is corroborated when the caseins and their degradation products were quantified by electrophoresis. β-Casein stayed practically intact throughout the ripening process and only 10% of α_s-casein became degraded. The content of total free amino acids increased progressively but in a slightly increased way during ripening, reaching final average values of 592 mg (100 g)⁻¹ of total solids. The most abundant free amino acid at the end of ripening was lysine, followed by leucine, glutamic acid, tryptophan, valine and phenylalanine. The acidity index of the fat values increased during ripening by a factor of 4.39. The final values of this parameter are in the range of those observed in other cow's milk cheeses ripened by bacteria. The content in total free fatty acids underwent an increase throughout ripening reaching final average values of 6669 ppm. The most abundant free fatty acid at the end of ripening was oleic acid followed by butyric and palmitic acids. The high content of short-chain fatty acids is outstanding, specially that of butyric acid.     

The effect of two types of mould inoculants on the microbiological composition,physicochemical properties and protein hydrolysis in two Gorgonzola‐type cheese varieties during ripening

The aim of this paper was to investigate the role of two types of Penicillium roqueforti moulds (type esportazione and dolce) in the ripening of two Gorgonzola‐type cheese varieties. Cheeses were analysed after 4, 14, 30 and 60 days of ripening. Microbiological analysis showed high numbers of total bacterial count, yeasts and moulds in both 60‐day‐old cheese varieties. The concentration of water‐soluble N, nonprotein N and 5% phosphotungstic acid‐soluble N increased significantly during ripening. Patterns of proteolysis by urea‐polyacrylamide gel electrophoresis showed that rind‐to‐core gradients and age‐related changes in moisture and salt content influenced mould and other enzyme activities, which are reflected in various rates of protein degradation. The hydrolysis of αs₁‐ and β‐caseins was more extensive in the core than under the rind of both cheese varieties.     

Lipolysis,proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition

In this paper, we describe the effect of the addition of pregastric lipase on the composition and sensory properties of Idiazabal cheese. Free fatty acids (FFA), partial glycerides, free amino acids (FAA), gross composition and sensory characteristics were determined at different ripening times in cheeses manufactured with three different amounts of commercial animal lipase or with lipase-containing artisanal lamb rennet paste. The addition of lipase increased the content of total FFA, particularly of short-chain FFA, and that of total partial glycerides in cheeses. Unexpectedly, lipase utilization significantly affected total FAA concentration, which decreased in cheeses elaborated with high lipase amount. In general, Val, Glu and Leu were the major FAA, and their concentrations depended, mainly, on ripening time. Lipase addition had significant influence on the sensory characteristics of the cheeses, increasing scores for most of the flavour and odour attributes of the cheese. Principal component analysis (PCA) was done including dry matter, FFA, FAA, partial glycerides and odour and flavour attributes of the cheeses. It indicated that aroma and flavour parameters of Idiazabal cheese and the content of short-chain FFA and diglycerides were highly correlated to first principal component (PC1), while texture parameters, compositional variables and FAA were correlated to the second principal component (PC2).     

Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening

Changes in the physico-chemical and microbiological properties of artisanal Turkish White cheese were studied throughout 105 days of ripening. Total solid, fat in solid, titratable acidity, pH, salt in total solid, total nitrogen, water-soluble nitrogen, ripening index, amino acids and biogenic amines were determined. Also, the counts of lactic acid bacteria, yeast, moulds and coliforms were done. Biogenic amines in cheeses were tyramine, histamine and phenyletylamine while tryptamine was the only detected at the beginning of maturation at the low concentration. Tyramine content increased during ripening reaching, 12.36 mg/kg at 75 days. A significant correlation could not be found (P>0.05) between microorganisms and biogenic amines. Data points represent averages of three experiments.     

Comparison of the physicochemical and sensory properties of Asiago cheeses with added nano‐powdered red ginseng and powdered red ginseng during ripening

This study was conducted to investigate the effect of different concentrations of nanopowdered red ginseng (NRG) (200 nm) and powdered red ginseng (PRG) (120 μm) on the physicochemical properties of Asiago cheeses (AC) during ripening at 14 °C for 4 months. The compositions were similar in both cheeses. Lactic acid bacteria (LAB) counts were not significantly different in NRGAC and PRGAC. However, L* value of 0.1% NRGAC was significantly lower than that of PRGAC. Hardness increased significantly in both cheeses. The overall acceptability of 0.1% NRGAC was similar to that of the control. In conclusion, 0.1% NRGAC was quite similar to control.     

Changes in texture,composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening

The study was conducted to evaluate the nutritional, textural and sensory characteristics of Camembert cheese made from goat milk, cow milk and their blends. The type of milk used affected yield, physicochemical properties and fatty acid profile of the cheeses. The percentages of C6:0, C8:0 and C10:0 acids were higher in the cheeses containing ≥ 75% goat milk. The sensory evaluation results showed differences in texture, colour, aroma and flavour among the cheeses. Cheeses made with the mixture of cow and goat milk particularly 50% goat milk mixed with 50% cow milk (50G:50C) maintained particular positive nutritional characteristics especially with respect to the mineral contents, fatty acids and consumer acceptability.