Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese

2004 ◽  
Vol 14 (11) ◽  
pp. 989-1001 ◽  
Author(s):  
Nuala M. Rynne ◽  
Thomas P. Beresford ◽  
Alan.L. Kelly ◽  
Timothy P. Guinee
Keyword(s):  
Whey Protein ◽  
Protein Denaturation ◽  
Cheddar Cheese ◽  
Milk Pasteurization

scholarly journals Impact of Nisin and Nisin-Producing Lactococcus lactis ssp. lactis on Clostridium tyrobutyricum and Bacterial Ecosystem of Cheese Matrices

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 898
Author(s):  
Hebatoallah Hassan ◽  
Daniel St-Gelais ◽  
Ahmed Gomaa ◽  
Ismail Fliss
Keyword(s):  
Lactococcus Lactis ◽  
Cheddar Cheese ◽  
Economic Loss ◽  
Gas Production ◽  
Clostridium Tyrobutyricum ◽  
Nisin Production ◽  
Genus Clostridium ◽  
Milk Pasteurization ◽  
Cheese Slurry ◽  
Significant Economic Loss

Clostridium tyrobutyricum spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing Lactococcus lactis ssp. lactis 32 as a protective strain for control the C. tyrobutyricum growth in Cheddar cheese slurry was compared to that of encapsulated nisin-A. The encapsulated nisin was more effective, with 1.0 log10 reductions of viable spores after one week at 30 °C and 4 °C. Spores were not detected for three weeks at 4 °C in cheese slurry made with 1.3% salt, or during week 2 with 2% salt. Gas production was observed after one week at 30 °C only in the control slurry made with 1.3% salt. In slurry made with the protective strain, the reduction in C. tyrobutyricum count was 0.6 log10 in the second week at 4 °C with both salt concentration. At 4 °C, nisin production started in week 2 and reached 97 µg/g after four weeks. Metabarcoding analysis targeting the sequencing of 16S rRNA revealed that the genus Lactococcus dominated for four weeks at 4 °C. In cheese slurry made with 2% salt, the relative abundance of the genus Clostridium decreased significantly in the presence of nisin or the protective strain. The results indicated that both strategies are able to control the growth of Clostridium development in Cheddar cheese slurries.

The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese

1998 ◽  
Vol 51 (1) ◽  
pp. 1-10 ◽  
Author(s):  
T P GUINEE ◽  
M A FENELON ◽  
E O MULHOLLAND ◽  
B T O'KENNEDY ◽  
N O'BRIEN ◽  
...  
Keyword(s):  
Cheddar Cheese ◽  
Reduced Fat ◽  
Milk Pasteurization

scholarly journals Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate

1986 ◽  
Vol 69 (10) ◽  
pp. 2543-2550 ◽  
Author(s):  
K.A. Baldwin ◽  
R.J. Baer ◽  
J.G. Parsons ◽  
S.W. Seas ◽  
K.R. Spurgeon ◽  
...  
Keyword(s):  
Whey Protein ◽  
Cheddar Cheese ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Yield And Quality

Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles

2001 ◽  
Vol 68 (3) ◽  
pp. 471-481 ◽  
Author(s):  
CATHERINE SCHORSCH ◽  
DEBORAH K. WILKINS ◽  
MALCOLM G. JONES ◽  
IAN T. NORTON
Keyword(s):  
Heat Treatment ◽  
Whey Protein ◽  
Protein Denaturation ◽  
Whey Proteins ◽  
Treatment Sequence ◽  
Gel Properties ◽  
Casein Micelles ◽  
Gelation Kinetics ◽  
Milk Gelation

The aim of the present work was to investigate the role of whey protein denaturation on the acid induced gelation of casein. This was studied by determining the effect of whey protein denaturation both in the presence and absence of casein micelles. The study showed that milk gelation kinetics and gel properties are greatly influenced by the heat treatment sequence. When the whey proteins are denatured separately and subsequently added to casein micelles, acid-induced gelation occurs more rapidly and leads to gels with a more particulated microstructure than gels made from co-heated systems. The gels resulting from heat-treatment of a mixture of pre-denatured whey protein with casein micelles are heterogeneous in nature due to particulates formed from casein micelles which are complexed with denatured whey proteins and also from separate whey protein aggregates. Whey proteins thus offer an opportunity not only to control casein gelation but also to control the level of syneresis, which can occur.

WHEY PROTEIN DENATURATION OF UHT PROCESSED MILK AND ITS EFFECT ON RHEOLOGY OF YOGURT

1981 ◽  
Vol 12 (3) ◽  
pp. 365-374 ◽  
Author(s):  
A. E. LABROPOULOS ◽  
J. K. PALMER ◽  
A. LOPEZ
Keyword(s):  
Whey Protein ◽  
Protein Denaturation

scholarly journals Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

2010 ◽  
Vol 63 (2) ◽  
pp. 197-208 ◽  
Author(s):  
MARIANNE HAMMERSHØJ ◽  
ANNI B HOUGAARD ◽  
JANNIE S VESTERGAARD ◽  
OLE POULSEN ◽  
RICHARD H IPSEN
Keyword(s):  
Whey Protein ◽  
Protein Denaturation ◽  
Bovine Milk ◽  
Enzymes Activity
Sign in / Sign up

Export Citation Format

Share Document