Search

BACKGROUND: 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. RESULTS: 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. CONCLUSION: 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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The study determined the impact of pressing time (12, 18 and 24 h) of fresh goat cheese on sensory attributes and their correlation with consumers' cognitive aspects (emotions and memories). Consumers (n = 100) performed the check‐all‐that‐apply technique to identify sensory attributes, emotions and memories. Pressing for 12 and 24 h evoked eight positive emotions and nine positive memories that were correlated (r > 0.95) with sensory attributes, particularly (milk‐aroma, butter‐flavour, milk‐flavour and milk skin‐flavour). However, pressing for 18 h evoked negative emotions and negative memories. Information from this study may be useful for the development of acceptable fresh goat cheese products. [ABSTRACT FROM AUTHOR]

Summary: The enzymatic activity exhibited by native enterococci could, in turn, result in a reduction in the cheese ripening time. However, they may also carry virulence factors or resistance to antibiotics that prevent their use in food. A total of 69 enterococci isolates were obtained from a Spanish traditional raw goat's milk cheese and identified by Maldi‐Tof/MS. Different enzymatic activities of technological interest were evaluated and the safety of those with greater technological suitability was studied. The strains were identified as E. malodoratus, E. italicus, E. gilvus, E. faecium, E. durans, E. casseliflavus and E. faecalis. Some strains had very high acidifying and proteolytic activities. Most strains had medium or low amino and carboxypeptidase activities and high dipeptidase activities, while esterase activities were medium. A total of 10 strains were selected based on their enzymatic activities. Of these, five showed β‐haemolysin activity, eight showed gelatinase activity and eight produced tyramine. These activities represent virulence factors that could potentially affect food safety. Finally, all selected strains were susceptible to the antibiotics tested. [ABSTRACT FROM AUTHOR]

The primary treatment for individuals with phenylketonuria (PKU) is a lifetime diet with low phenylalanine (Phe) to achieve neurological health. The objective of this study was to make a highly nutritious and palatable low‐Phe cream cheese analogue based on the partial replacement of fresh goat cream cheese with two levels of glycomacropeptide (GMP; 7 or 10%), GUM (0.6 or 0.8), nondairy creamer (0.5 or 2%) and whey protein concentrate (WPC; 0 or 2%). The chemical composition, texture, viscosity, protein digestibility and sensory attributes of the resulting cheeses were evaluated. Incorporation of the GMP at different levels significantly changed the chemical properties of the cheese. With increased levels of GMP and GUM, viscosity and firmness significantly increased as the protein–protein and protein–gum interaction produced stronger gels in comparison with the systems containing nondairy creamer and WPC due to their inactive filler, whereas adhesiveness decreased. Sensory characteristics of cheese indicated that formula made with high concentration of variables seems to be superior for PKU patients, which contained 12.44 mg Phe per gram of protein, and 82.4% protein digestibility after 6 h of enzymatic hydrolysis. According to the results, the method used in this study can be employed in achieving cream cheese analogue with reduced Phe content, appropriate for PKU patients. [ABSTRACT FROM AUTHOR]

This study compared the effect of various freezing set‐ups [freezing in the walk‐in freezer (WF), blast freezing and liquid nitrogen freezing (LNF)] on the textural properties of goat cheeses. The influences of freeze–thaw cycles (1, 3 and 5) and storage time (1, 7 and 14 days) at 4°C on the hardness and visual appearance were investigated. The results showed that freezing damaged the cheese structure, particularly for WF. Frozen samples were not suitable for 4°C storage. Freeze–thaw cycles further damaged the texture of both cheese logs and crumbles, resulting in increased dryness. The development of the dry structure was faster for the LNF‐treated sample. [ABSTRACT FROM AUTHOR]

Whey is a byproduct of cheese production and, in smallholdings, is usually destined for animal feed or improperly disposed. To create alternatives for whey use, microbiological stabilization is the first step. Therefore, this study evaluated the kinetic parameters of the native microbiota thermal death (62–85°C) in goat cheese whey (GCW) and the growth of survivors after thermal processing performed at three different time–temperatures. The results showed that the come‐up time inactivated 1.0–1.8 log CFU/ml (≤71°C), 3.8 log CFU/ml (75°C), and more than 8 log CFU/ml (≥80°C). The inactivation data at 62, 65, 68, 71, and 75°C were fitted to the Bigelow model, from which D values of 65.7, 31.0, 11.7, 5.4, and 1.2 min, respectively, were determined. Using a first‐order equation, the z value was calculated as 7.5°C (R2 = 0.99). Processes time–temperatures were selected to achieve 2.5 (71°C/20 min), 0.5 (75°C/5 min), and <0.1 log CFU/ml (80°C/1 min) survivors. During the shelf life, microbiological growth was observed in all samples, reaching total bacterial counts (TBC) and psychrotrophic bacteria (TPC) >3 log CFU/ml between 14 and 28 days, with a predominance of non‐acidifying psychrotrophic bacteria. From the results, the time–temperature of 75°C/5 min was established as the best option for GCW processing, ensuring counts <2 log CFU/ml for up to 21 days. Practical Applications: This study showed that the time–temperatures 71°C/20 min, 75°C/5 min, or 80°C/1 min, applied in a batch pasteurization process, were able to inactivate more than 5 log CFU/ml of the native microbiota of goat cheese whey. However, the shelf life of the product at 7°C was limited to 21 days due to the growth of the surviving population, even for samples that reached <0.1 log CFU/ml immediately after heating. Therefore, if extended shelf life is needed, additional barriers to microbial growth should be used. These data can be readily applied by artisanal goat cheese producers as a way to stabilize whey for later use, either in the development of whey beverages or for the use of whey as an ingredient in products. [ABSTRACT FROM AUTHOR]

The occurrence of Aflatoxin M1 (AFM1) in milk results from ingestion of contaminated feed with Aflatoxin B1 by dairy animals, its conversion into AFM1, and secretion in milk. The objective of this work was to investigate AFM1 fate along goat and sheep cheese production. Cheese production was carried out using spiked milk (levels between 0.08 and 0.10 μg/L). Samples were collected throughout the production and analyzed by immunoaffinity cleanup and chromatography. Higher concentration of AFM1 was always observed in curd rather than in whey; with a mean enrichment factor of 1.8. A strong and positive correlation was established between casein content and AFM1 percentage in curd. Throughout production, a significant increase in AFM1 concentration on a wet basis was observed. In turn, on a dry basis, there was no statistically significant reduction during ripening. These observations are justified by the loss of cheese moisture and the absence of AFM1 degradation. Practical applications: The distribution of aflatoxin M1 during the production of two different cheeses was studied, where the amount of the toxin was monitored on a wet and a dry basis. On the wet basis, there was a continuous increase in concentration; which has already been reported by different authors, without clarifying whether this increase is due exclusively to the loss of moisture during milk processing. The same study on a dry basis allowed us to conclude that under the tested conditions, there is no degradation of the toxin, and the concentration increase observed previously was in fact due to the loss of humidity. [ABSTRACT FROM AUTHOR]

Microcapsules containing probiotic culture mixture (Lactobacillus casei + Bifidobacterium longum) (1%), 1% sodium alginate, 2% fructooligosaccharide, and 2% inulin were prepared. Symbiotic white cheese was obtained by adding free and microencapsulated probiotic bacteria and prebiotics to goat milk. The ripening biochemistry of the cheeses during 180 days of storage at +4°C was determined by some biochemical‐physical analysis methods, and the organic acid content of white goat cheese was determined. Dry matter, titration acidity, protein, total nitrogen, and organic acid values were higher in cheese samples containing microcapsules than in the samples without capsules, while fat content, water‐soluble nitrogen, non‐protein nitrogen, and ripening coefficient values were lower (p < 0.05). It has been determined that the ratio of lactic acid and pyruvic acid is high in cheese samples containing symbiotic microcapsules, while the amount of citric acid, acetic acid, and formic acid is high in cheeses containing probiotics and prebiotics in free form. It was concluded that the addition of symbiotic microcapsules in the production of white goat cheeses increased the quality criteria of the cheese. Practical applications: The microencapsulation technique is used to increase the preservation of the viability of probiotic microorganisms and to prevent the product from being affected by the compounds formed during the storage process in cheese. This study examined the effect of probiotic, symbiotic capsules on some biochemical‐physical properties of ripening biochemistry of goat cheeses and the effects of using microcapsules on the organic acid content of goat milk white cheese. The ratio of lactic acid and pyruvic acid is high in cheese samples containing symbiotic microcapsules. Microencapsulation improved the ripening biochemistry of the cheeses. The addition of symbiotic microcapsules in the production of white goat cheeses increased the quality criteria of the cheese. Therefore, our findings may likely be of great interest to the vision of scientists, dairy technologists, and the cheese‐making industries. [ABSTRACT FROM AUTHOR]

Fresh soft goat milk cheese was manufactured by two different starter cultures, a mixture consisting of mesophilic and thermophilic microorganisms, that is, Lactococcus Lactis subsp.cremoris, Lactococcus Lactis subsp. lactis and Streptococcus thermophilus (cheese A) and a mesophilic one containing Lactococcus Lactis subsp. cremoris and Lactococcus Lactis subsp. lactis(cheese B). The cheesemaking technology included milk pasteurization, starter culture incubation, milk clotting by liquid rennet and salting in brine containing 15% w/w NaCl. The cheeses were matured for 5 days at 16–17°C and then were packaged in shrink polyethylene bags under vacuum and transferred to cold room (3–4°C) for storage. The composition, microbiological, organoleptic and rheological properties of cheeses were investigated. Cheese microbiota was dominated by mesophilic lactobacilli and cocci. Yeasts and molds were found at the end of storage (60‐day) resulting in the gradual spoilage of cheeses. All cheeses received low scores for hardness while they were very much appreciated for their organoleptic properties. Cheese A presented lower levels of total volatile compounds at 5 days but higher at 60 days than cheese B. Practical Applications: It is widely known that goat milk has high nutritional properties. In Greece, goat milk is usually added in sheep milk in order to produce protected designation of origin and other traditional cheeses. Greek goat milk cheeses are usually white—brined or hard cheeses and they are produced in small scale. The aim of the present study was to investigate the cheesemaking technology of fresh soft goat milk cheese and evaluate the influence of using different cultures on the chemical, microbiological, sensory and rheological properties of this cheese. The results have shown that a good quality fresh goat cheese can be manufactured with shelf life up to 60 days and mesophilic or mixed thermophilic–mesophilic cultures can be used. [ABSTRACT FROM AUTHOR]

Origin food schemes (OFS) aim to protect and promote a unique product resulting from a specific place and know‐how whose qualities are objectified in the product specifications. This paper explores the standardisation effects of OFS on the diversity of local practices and knowledge by analysing the emergence of the specifications of four origin cheeses recognised as Geographical Indications and Slow Food Presidia (Chefchaouen goat cheese in Morocco, Piacentinu Ennese in Italy, and Béarn mountain cheese and Ossau‐Iraty in France). Results confirm that specifications directly preserve some genetic resources, taste, and know‐how, whilst they also show that traditional production practices are taken into account differently, depending on negotiations among stakeholders during which opposing motives, strategies, and forms of knowledge may emerge. We argue that paradoxically this process results in adapting and reducing existing diversity, including in OFS that are more oriented towards localising practices and promoting a diversity of tastes. [ABSTRACT FROM AUTHOR]

In this preliminary study we evaluated the effect of different donkeys' milk additions in cheese making on the acceptability of fresh Caprino, a typical goat cheese produced in a region of southern Italy. In cheese making three batches were considered: A1 only goats' milk, A2 and A3 with the addition of 5% and 10% of donkeys' milk, respectively. With the exception of colour, the lowest donkeys' milk addition improved the acceptability of Caprino cheese. In particular, significant highest ratings (P < 0.05) were observed on odour, flavour, texture and on overall liking. [ABSTRACT FROM AUTHOR]

BACKGROUND In this study, the enhancement of propionic acid production from a model feedstock mimicking kitchen waste was investigated. For that purpose, two operational runs of a semicontinuous anaerobic hydrolysis reactor were carried out at pH 6.0 ± 0.1 and mesophilic (30 °C) temperature. Two different types of inocula, a mixed microbial culture selected over 24 months for growth on cellulose and a culture contained in goat cheese were compared. RESULTS: The results show that the goat cheese inoculum was significantly more efficient for propionic acid (PA) production. The highest propionic acid concentration achieved amounted to 139 mmol L−1 at a yield of 23.3 mg g−1 volatile solids (VS), which was 55% greater than what was achieved with the mixed culture. Furthermore, it was observed that propionic acid production was enhanced by a combination of high hydraulic retention time (HRT) with low organic loading rate (OLR), ensuring sufficient time for complete processing of the complex organic substrates. The fermentation could be kept in a stable process of propionic acid production at HRT of 20 days and a rather low OLR of 11.1 g L−1 day−1VS. CONCLUSION: Our results give a better understanding of PA production in semicontinuous mode, applying optimized process parameters and selecting the adequate microbial community for inoculation. This study provides important information for the improvement of PA production from complex substrates for future industrial application. © 2020 The Authors. Journal of Chemical Technology and Biotechnology published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry (SCI). [ABSTRACT FROM AUTHOR]

Petit‐Suisse goat cheese with multifunctional properties associated with acerola pulp and a potentially probiotic autochthonous strain of Lactobacillus plantarum were developed. The effect of incorporating acerola pulp into the cheese on the viability and survival of Lb. plantarum to in vitro gastrointestinal conditions, antioxidant capacity, and sensory features were studied. The freeze‐dried culture of Lb. plantarum exhibited high viability (8.34 log CFU/g), which remained above 8 log CFU/g in the cheeses. Acerola pulp incorporation did not affect in vitro survival of the probiotic (73% at 14 days), and enriched the Petit‐Suisse cheese with antioxidant compounds, increasing concentrations of ascorbic acid, and polyphenols (up to 132.73 mg.100/g and 255.08 mg.100/g, respectively), and EC50 values of DPPH● and ABTS●+ (up to 6,331.74 g/g DPPH● and 7.91 µM Trolox/g, respectively). The cheese showed high sensory acceptance. Practical applications: Petit‐Suisse cheese flavored added by acerola pulp is promising as a multifuncional food product. The use of acerola pulp is an interesting option, as the fruit is well accepted and Brazil is one of the largest producers in the world. In this study, acerola pulp (10%) and potentially probiotic Lb. plantarum CNPC003 were used to develop Petit‐Suisse goat cheese. The effect of acerola pulp on physicochemical, probiotic, and antioxidant properties were evaluated. Acerola pulp can provide remarkable antioxidant activity without affecting the viability and in vitro survival of the potentially probiotic strain, indicating that the developed cheese may have dual function of antioxidant and probiotic potential, thus making it more attractive to consumers. [ABSTRACT FROM AUTHOR]

Twenty isolates from milk and goat cheese were confirmed as Staphylococcus aureus. These isolates were characterised for phenotypic properties related to cell adhesion and for the presence of enterotoxin production, intercellular adhesion and β‐lactam resistance genes. Staphylococcus aureus L47 showed cell adhesion ability and positivity for the sec, sed, icaD, mecA and blaZ genes. Three antimicrobial compounds were tested singly or in pairs for growth control of strain L47: gallic acid (GA), nisin and essential oil (EO) of Croton heliotropiifolius (velame). At 24 h, EO and EO + nisin showed higher inhibitory activity against S. aureus L47 in goat milk. [ABSTRACT FROM AUTHOR]

Eight different commercial enzyme‐modified cheeses (EMCs) were analysed, and the distinctive/common features of the products and production methods were investigated. Results showed that the total free fatty acid contents of EMC samples were 10 to 100 times higher than the values reported for the related cheese varieties. A total of 37 volatile compounds were identified, and acids were found as the most dominant group in all EMC samples. While furan compounds and 2‐acetylpyrrole were most intensively detected in the goat cheese EMC, methyl ketones were found in the highest amounts in Blue cheese EMC. [ABSTRACT FROM AUTHOR]

Summary: Linear regression models were applied to predict the effect of the breed and technological factors on the sensory characteristic of cheeses. Seventy goat cheeses from forty local producers were analysed. They represented the totality of the Andalusian cheese‐making sector (different goat breeds, type of coagulant, ripening time and heat treatment of milk). Sensory attributes of cheeses were influenced by all the factors studied. Ripening affects all sensory attributes while the breed and the heat treatment are the most influential factors on the flavour and the type of coagulant on the texture attributes of these cheeses. Linear regression models were found to be suitable for studying which factors had an independent influence on the sensory attributes of these cheeses. This work could help researchers and producers to a better sensory characterisation of their products. [ABSTRACT FROM AUTHOR]

The aim of the study was to evaluate the chemical composition, colour and sensory profile of rennet goat cheeses, taking into account their geographic region of production. The relationships between the botanical composition of the goats’ pasture to the fatty acid (FA) profiles and health indicators of the fat of cheese produced from their milk in artisanal conditions were also determined. Grazing of goats on natural pastures with greater floristic richness and, above all, the presence of more meadow species and herbs, not only increased the proportions of beneficial FAs in the cheese but also improved sensory characteristics valued by consumers. [ABSTRACT FROM AUTHOR]

The purpose of this study was to determine physicochemical and sensory properties, aroma-active compounds and number of lactic acid bacteria in goat cheeses. High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) contents and titratable acidities %(w/w). Average counts of lactococci lactobacilli and enterococci were 6.90, 6.43 and 5.26 log cfu (colony-forming unit)/g, respectively. The following compounds had high aroma intensity in the cheeses: acetic acid, butanoic acid, hexanoic acid, p-cresol and phenyl acetic acid. Cooked, whey, creamy, animal-like, waxy, salty and sour were the characteristic sensory descriptors. [ABSTRACT FROM AUTHOR]

The research was performed to evaluate influence of the cultural context and the type of panel on sensory profiles of artisan goat cheeses. Two types of sensory panels from the goat cheese-making region (experienced/trained artisan cheese producers vs. goat cheese consumers) and two types of sensory panels from a city area (trained descriptive panellists vs. cheese consumers) were formed. The sensory profiles generated with QDA® and Flash Profile techniques were compared using the hierarchical multiple factor analysis at two levels: type of panel and geographical area. This study demonstrated that sensory panels from the goat cheese-making region used lesser attributes for characterising cheeses. Some discrepancies in sensory profiles were found between the two consumer panels. The two experienced/trained panels were more discriminative and their sensory profiles were similar. Recruiting artisan goat cheese producers for sensory profiling of their own products is a reasonable alternative when training is appropriately conducted. [ABSTRACT FROM AUTHOR]

The effectiveness of applying chitosan coatings containing rosemary and oregano essential oils to cheeses was analysed. Cheeses were coated by immersing the samples two or three times successively in the different formulations. The ripening indexes, water loss, fungal growth and sensory properties of the coated and noncoated cheeses throughout ripening were evaluated. The coatings both prevented weight loss and improved the microbial safety. The lipolytic and proteolytic activities were reduced in coated cheese, which is in line with the antimicrobial effect of active coatings. Sensory evaluation revealed that the cheeses double-coated with chitosan-oregano oil were the best evaluated in terms of aroma and flavour. [ABSTRACT FROM AUTHOR]

The objective of this study was to further develop an existing lexicon for use in describing the flavor characteristics of a wide variety of artisan goat cheeses made in diverse geographic locations throughout of the United States. Highly trained sensory panelists reviewed published lexicons for cheese before establishing a lexicon of 39 flavor attributes to represent sensory characteristics for 47 artisan goat cheeses manufactured in different parts of the United States. Twenty-eight attributes were present in a majority of samples and were able to describe most flavor characteristics. Other attributes were used occasionally to describe specific characteristics of certain cheeses. A large number of attributes were needed to describe flavor characteristics of cheese samples with more complex flavors (i.e., mold-ripened samples). Samples with milder characteristics (chèvre-style) needed a reduced number of terms and had lower intensities for most attributes. Feta-style cheeses generally were more salty and cheddar-style cheeses were mostly nutty, waxy, and sweet. Mold-ripened cheeses had musty-like characteristics and were more pungent and sharp. These attributes had higher intensities specifically for blue-type cheeses. The goaty flavor attribute was higher for mold-ripened cheeses but was characteristic of all the goat cheeses. Practical applications This study gathers previously developed flavor terms and combines them with new terms to describe the flavor characteristics of a broad variety of artisan cheeses made with goat's milk produced in different parts of the United States. This work can be a valuable resource for goat cheese producers. Any producer can use this study as a tool for learning, benchmarking, development, and quality control of goat cheese as it shows the types of flavors typical in a wide variety of goat cheeses. [ABSTRACT FROM AUTHOR]

This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50 days ripened cheese had 15.32 g/100 g of water-soluble nitrogen, 8.1 g/100 g of TCA-soluble nitrogen and 2.69 g/100 g of PTA-SN), intensive proteolysis of αs2-CN during initial 10 days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40 days, slow but continual decrease of β-CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

BACKGROUND The increase in the demand for goat's cheese throughout the world has encouraged research into the development of new related products with different textural characteristics. The aim of this work was to study the effect of three commercial starter cultures through the assessment of physicochemical and textural characteristics of goat's milk cheeses made with vegetable coagulant ( Cynara cardunculus) during ripening. RESULTS Use of the different starter cultures produced a significant effect ( P < 0.05) on moisture, proteins, pH, nitrogen fractions and hardness of the cheeses. Results show that the addition of mesophilic starters ensures the correct acidification rate and produced cheeses with lower pH values and greater hardness. Use of thermophilic starter cultures produces cheeses with less instrumental hardness and the use of mixed cultures produced less proteolysis. CONCLUSION These results are found useful for selecting the most suitable starter for the development of new goat's cheeses. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Background Argentinean semi-hard goat's cheeses manufactured with and without the addition of autochthonous adjunct cultures of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Enterococcus faecium ETC3 were analysed to evaluate the effect of these strains on ripening parameters. Results Gross composition was similar among cheeses. Microbiological analysis indicated that lactic acid bacteria added to cheeses reached high levels. None of the strains assayed affected the primary proteolysis. Overall, E. faecium had a clearer effect on the peptide and lipolysis profiles of cheeses. Analysis of the volatile fraction of cheeses indicated that the levels of several compounds involved in the overall flavour of goat's cheeses were affected by the presence of E. faecium. This could explain the differences detected in the global perception of cheeses made with this strain compared with control cheeses. Conclusion The present work represents a first contribution to knowledge of the ripening process of Argentinean goat's cheeses made with the addition of autochthonous adjunct cultures. The results suggest that E. faecium ETC3 showed a significant effect during ripening, which was reflected both in the profiles of proteolysis, lipolysis and volatile compounds and in the global sensory perception of cheeses. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The microstructural parameters of an industrially manufactured goat cheese curd (pore number, area and perimeter, strand thickness and porosity) were analysed by scanning electron microscopy and image analysis during synaeresis. The water-holding capacity, whey fat, pH and moisture con-tent were also determined to establish any relationship with the curd microstructure. The quantifica-tion of the different microstructural parameters made it possible to assign pitching and stirring as important processing steps because these steps impart different features to the curd microstructure. Higher pore number was related to reduced pore area, perimeter and strand thickness, but higher porosity and moisture. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the influence of five different manufacturers and two ripening periods on the proteolysis and lipolysis patterns of Murcia al Vino goat cheese. The manufacturers significantly affected the water activity (aw), pH, dry matter and fat content, several nitrogen fractions: water soluble nitrogen (WSN), trichloroacetic acid (12% w/v) soluble nitrogen (TCASN) and phosphotungstic acid (5% w/v) soluble nitrogen (PTASN); also the free amino acid (FAA) and free fatty acid (FFA) contents, with the exception of C4:0, C16:0 and C18:0. Different ripening periods significantly affected the dry matter content, WSN and PTASN and all FAA, except serine. [ABSTRACT FROM AUTHOR]

Majorero cheeses from six producers were analysed for basic physicochemical, textural, colour and sensorial characteristics. These analyses took place at different stages of the ripening process, from 15 to 90 days. The basic composition and the texture attributes of Majorero cheese changed significantly during the storage period ( P < 0.001). Fracturability, hardness, adhesiveness and gumminess increased from 15 to 90 days of ripening while elasticity decreased. Furthermore, ripening time affected most of the sensory parameters analysed ( P < 0.05): as the cheeses matured and became drier, there was an increase in roughness and elasticity in addition to odour and aroma intensity. [ABSTRACT FROM AUTHOR]

A light backscatter sensor with a large field of view (LFV) was used for the online monitoring of fresh goat cheese during coagulation and syneresis. A CoAguLite™ sensor was used as a reference at 880 nm to select the appropriate wavelength and configuration details for the LFV sensor for this type of cheese and manufacturing design, which was found to be 990, 1000 and 1010 nm. The light backscatter ratio followed a sigmoid increase during coagulation, which was lower than that observed during cow milk coagulation, and decreased asymptotically after cutting at the same rate as previously found for cow-milk curd. The fat losses and curd moisture could be predicted ( R2: 0.71, SEP: 0.04 and R2: 0.98, SEP: 0.05, respectively) from the time taken to reach the maximum of the slope of the light backscatter ratio during coagulation ( tmax) and from the LFV backscatter ratio. The reflectance ratio was strongly influenced by the fat losses and tmax, which explained variations in the moisture content. [ABSTRACT FROM AUTHOR]

Detection limits and the survival of Yersinia enterocolitica in goat cheese were determined by culture and by nested polymerase chain reaction (PCR). Thirty goat cheese samples inoculated with 104 to 10¹ cfu/g Y. enterocolitica O:9 or O:3 strains were enriched for 0, 3 and 18h in trypticase soy broth (TSB), modified Rappaport broth and a formulated in our laboratory broth (FLB). The lowest detection limits were 1 x 10³ cfu/g by culture on Mac Conkey agar after 3 h TSB and FLB enrichments, and 1 x 10² cfu/g by nested PCR at 3 h from all enrichment broths. Y. enterocolitica survival was studied in 20 goat cheese samples contaminated at levels of 1 x 106 cfu/g and stored at 4° and 22C for 120 days.Y. enterocolitica was detected during 7 and 30 days at 22C and 4C, respectively. Total and fecal coliforms were recovered from microflora of goat cheese, but indigenous Y. enterocolitica was not detected. [ABSTRACT FROM AUTHOR]

The effect of three mixed autochthonous starter cultures in ripening profiles of experimental semihard goat cheeses was evaluated under controlled microbiological conditions. Enterococcus faecium ETC3 and ETC6, Lactobacillus plantarum ETC17 and L. rhamnosus ETC14 were used. Combination of all strains showed the highest level of water soluble nitrogen fraction and total free amino acids (TFAA) at ripening day 1, the lowest level of phosphotungstic acid nitrogen soluble fraction and TFAA at ripening day 64 and the highest global impression. Principal component analyses were performed to establish amino acid profiles relations in the samples. [ABSTRACT FROM AUTHOR]

Powdered plant coagulant obtained from the cardoon flowers ( Cynara cardunculus) was compared with calf rennet for the manufacture of traditional raw goats’ milk cheese, by determining differences in the profiles of the amino acids throughout the ripening period. Derivatisation with o-phtaldialdehyde and a C18 column were used for chromatographic separations. In order to establish the relationships between the different variables and to detect the most important causes of variability, principal component analysis was applied to the free amino acids data, which reduced to two dimensions where cheese samples from 2 to 60 days and cheeses from 90 to 120 days were distributed dependently of ripening time and coagulant used. Leu, Val, Lys, Gly, Tyr and Asp were correlated with PC1, which separated the samples according to their ripening time. Arg, His, Trp, Ser and Thr were correlated with PC2, which separated the samples according to the coagulant used. [ABSTRACT FROM AUTHOR]

Beverages made from goat cheese whey, flavoured with strawberry and peach pulp, were processed and submitted to physicochemical analysis and affective tests. The beverages exhibited similar values with respect to all the analyses of the proximate composition and little variation in pH and titratable acidity during refrigerated storage. They also showed low caloric value. For colour, aroma and consistency acceptability, there was no significant difference ( P > 0.05) among peach and strawberry flavoured samples. The flavour acceptability was higher for the strawberry beverage than for the peach one ( P = 0.05). A positive purchase intent for strawberry flavoured beverage was reported by 76% of the consumers, while 50% affirmed a similar intention for the peach-flavoured product. The beverages produced showed potential for commercialization, serving as an additional alternative product derived from goat milk, with minimal additional cost to the dairy plant. [ABSTRACT FROM AUTHOR]

Physicochemical, microbiological and sensory characteristics, evolution of lipolysis monitored by measuring acid degree value (ADV) and the main mineral elements were studied during ripening and storage of artisanal Xinotyri cheese from raw goat's milk. Cheeses were characterized by a high content in total solids (TS; 83%) and fat (59% of TS), and very low pH (4.0), water activity (0.87) and moisture (17%). Protein and salt contents at the end of storage were 31% and 2.8%, respectively. Lipolysis increased, while variations in mineral (Ca, P, Mg and Zn) content were found during ripening and storage. Cheeses were free of Salmonella and Listeria in 25 g, while enterobacteria, pseudomonads, and coagulase-positive staphylococci were < 100 cfu/g. Mesophilic lactic acid bacteria increased above 8 log cfu/g by day 6, but declined by 2–3 logs in the ripened cheese (45 days) and by 3–4 logs during cheese storage at 4°C for up to 180 days. [ABSTRACT FROM AUTHOR]

Three indigenous lactobacilli isolated from autochthonous Argentinean goat cheeses were evaluated in models of ripening of semihard goat cheeses made under microbiologically controlled conditions. Batches A, B and C were manufactured with single strain of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Lactobacillus casei ETC19, respectively. Lactobacilli counts showed higher values on batch C until ripening on day 18. Chemical composition did not show differences between batches. Batch C showed a higher decrease in pH on day 1, higher liberation of nitrogen water-soluble cheese extracts and higher free amino acids content up to day 18. Amino acid distribution was analysed by studying the main components. [ABSTRACT FROM AUTHOR]

This article reports on a study of the sensorial characteristics of ewe milk cheese (Los Pedroches) made with animal rennet and two types of coagulant obtained from the cardoon Cynara cardunculus. The cheeses made with rennet displayed a less odor intensity: pungent odor and acid odor; a less acid taste; and a slightly lighter color. They were harder and firmer, but less creamy than those made with the vegetable coagulant (powdered vegetable coagulant [PVC] and crude aqueous extract [CAE] from C. cardunculus ). However, the cheeses made with PVC showed organoleptic characteristics very similar to the cheeses made with CAE from C. cardunculus. After 90 days' ripening, the cheeses made with vegetable coagulant displayed a slightly more bitter taste than those made with rennet. In general terms, increased ripening time prompted the increased scores for most of the sensory attributes studied. [ABSTRACT FROM AUTHOR]

The impact of freezing and frozen storage on flavor profiles of soft and semisoft caprine milk cheeses was evaluated. Plain soft pasteurized milk cheeses were purchased from a grade A goat dairy and semisoft cheeses were made from pasteurized caprine milk at a university creamery on three separate occasions. Cheeses were assigned to one of four storage regimes: refrigeration (5C) for 30 days; freezing (−20C) for 24 h followed by thawing and refrigeration for 30 days; and frozen storage (−20C) for 3 or 6 months followed by thawing and refrigerated storage. Cheeses were sampled for sensory analysis initially (time 0 and initially after thawing) and subsequently across refrigerated storage. A descriptive sensory panel received 75 h of training on 13 terms for cheese flavor attributes and basic tastes from a previously adopted sensory lexicon for caprine milk cheeses. Cheeses were evaluated by each panelist in duplicate. Freezing and frozen storage had minimal effects on flavor properties of soft or semisoft cheeses (P > 0.05 for most attributes). Concurrent with previous instrumental studies, frozen storage appears to be a viable option for fresh soft caprine milk cheeses to maintain a year-round supply. [ABSTRACT FROM AUTHOR]

BSTRACT: Chevre-style goat cheeses were characterized by descriptive sensory analysis as exhibiting sweet dairy flavors as well as a characteristic waxy/animal flavor. Aroma-active compounds (> 80) with high intensities identified by gas chromatography/olfactometry and gas chromatography/mass spectrometry included 2,3-butanedione (buttery), 1-octen-3-one (mushroom), o-aminoacetophenone (grape), lactones (coconut, peach), octanoic acid (sour/waxy), as well as 4-methyl and 4-ethyl octanoic acids (waxy/animal). Subsequent sensory analysis with model cheese systems confirmed that 4-methyl and 4-ethyl octanoic acids were responsible for the characteristic waxy/animal flavor. [ABSTRACT FROM AUTHOR]

BSTRACT: The formation of biogenic amines in goat cheese can be prevented through ensuring hygiene in raw materials and during manufacture, thereby avoiding potential decarboxylating microorganisms. High-pressure treatment may be used to inactivate microorganisms and is a potential alternative to pasteurization. This treatment could provoke higher proteolysis than pasteurization, leading to a higher availability of biogenic amine precursors. We compared the biogenic amine profile throughout the ripening of goat cheese made from pressurized milk with that obtained from pasteurized milk. Results indicate that the profile of biogenic amines is very similar for both cheeses. Tyramine was the prevailing amine in both cheeses, followed by cadaverine, putrescine, and histamine. [ABSTRACT FROM AUTHOR]

BSTRACT: Small peptides (MW < 1000 g/mol) and volatile fatty acids of goat cheese were studied for their favorite properties. The threshold values of 4-methyl- and 4-ethyl-octanoic acids-responsible for the typical goat note were evaluated at pH 5 for orthonasal aroma in a citrate buffer and for retronasal aroma after incorporation in a cheese model. Though the concentration of the 4-ethyl- was lower than the concentration of the 4-methyl-octanoic acid in goat cheese, its relative impact on the typical goat flavor appeared more important because of its much lower threshold value. The small peptides, isolated by nano filtration of the ultrafiltered water-soluble extract at pH 5, were incorporated in the cheese model. Sensory evaluations with omission tests did not allow us to find any taste activity for this peptidic fraction. [ABSTRACT FROM AUTHOR]

Summary Semicotto Caprino is a traditional goats' cheese manufactured in the Basilicata region (Southern Italy). Four experimental lots of cheeses were produced from separate batches of milk. All the biogenic amines monitored increased during ripening, the most abundant at each ripening time being putrescine, followed by tryptamine and tyramine. Histamine was not detected at 15 days, but it reached 104 mg kg-1 cheese at the end of ripening (60 days). A good correlation between free amino acids and total biogenic amines production was found. Strains of enterococci were isolated from all batches of goats' cheese and characterized for amine production and proteolytic activity. HPLC analysis showed that the isolates produced 2-phenylethylamine, tryptamine, cadaverine, spermidine and, sometimes, spermine. The high amine-positive strains were also highly proteolytic. In the growth medium with a mixture of amino acid precursors added, the tested isolates produced more amines, even if at different levels. [ABSTRACT FROM AUTHOR]

Proteolysis was studied in low-fat caprine curd slurries pre-incubated (24 h at 30 °C) with an extra dose of rennet, 10.0 or 22.0 µg g-1 (LR and HR slurries, respectively}, and treated at 70 °C for 15 min prior to incubation with sonicated cells of Lactococcus lactis subsp lactis IFPL 359 alone or combined with Lactobacillus easel subsp casei IFPL 731. The addition of lactobacilli to slurries containing lactococci increased the conversion of water-soluble nitrogen to nonprotein nitrogen and amine nitrogen. Major differences were found for some free amino acids, such as glutamic acid and proline, and hydrolysis of most hydrophobic peptides produced by lactococci, which are associated with bitterness in cheese. [ABSTRACT FROM AUTHOR]

High hydrostatic pressurization is proposed for cheese ripening acceleration. Several treatments were used for accelerating ripening of goat's milk cheese: 50 MPa / 72 h, 400 MPa / 5 min and 400 MPa / 5 min followed by 50 MPa / 72 h all at 14 °C. Moisture content and pH were higher in 400 MPa treatments compared to the others. By measuring proteolysis indexes, 400 MPa treatments were found to accelerate ripening (14 d in contrast to 28 d conventionally) due to enhanced enzyme activity from inoculated starter culture. Sensory analysis indicated bitter notes in the accelerated ripened cheese. Pressurized cheeses were less crumbly and more elastic than control. [ABSTRACT FROM AUTHOR]

Evaluates protein degradation patterns of goat cheeses ripened under different storage temperature and time treatments. Method using sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE); Preparation and design of experiment; Chemical and statistical analysis.

A letter to the editor is presented about the clinical case of a woman who experienced goat cheese anaphylaxis after using goat milk soap.