Use of Recombinant Cyprosin in the Manufacture of Ewe's Milk Cheese

An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 40 L of pasteurized ewe’s milk was divided into two aliquots representing control and experimental trials. Control cheese (CC) production did not contain GPP, while the experimental cheese (EC) production was enriched with 1% (w/w) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of the starters in all trials. The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation. Sensory evaluation indicated that the cheeses produced with the strain Mise94 were those more appreciated by the judges. Thus, the last cheeses were investigated for some functional aspects: GPP enrichment significantly increased antioxidant activity and lipoperoxyl radical scavenger capacity, confirming that grape polyphenol inclusion in cheese represents an optimal strategy for the valorization of ovine cheeses as well as winemaking industry by-products.

Download Full-text

Behaviour ofStreptococcus lactisin heat treated (80 °C for 30 min) or sterilized cow's and ewe's milk

Journal of Dairy Research ◽

10.1017/s0022029900023190 ◽

1983 ◽

Vol 50 (3) ◽

pp. 357-363 ◽

Cited By ~ 5

Author(s):

Francisco J. Chavarri ◽

Jose A. Nuñez ◽

Manuel Nuñez

Keyword(s):

Acid Production ◽

Generation Time ◽

Buffer Capacity ◽

Cow’S Milk ◽

Cow's Milk ◽

Vitamin Content ◽

Streptococcus Lactis ◽

Generation Times ◽

Heat Treated ◽

Ewe's Milk

SummaryGeneration times and acid production after 6 and 24 h by 20 strains ofStreptococcus lactisof dairy origin were determined in heat treated (80 °C for 30 min) and sterilized cow's and ewe's milk. Ewe's milk enhanced growth of the streptococci, with significantly (P< 0·001) shorter generation times and higher acid production after 6 h incubation than cow's milk, probably due to its higher vitamin content. The stronger buffer capacity of ewe's milk allowed a higher (P< 0·001) acid production after 24 h than cow's milk. A stimulatory effect of sterilization on generation time and acid production after 24 h was observed in cow's milk. However, the heat treated ewe's milk was shown to be a better substrate than sterilized ewe's milk forStr. lactis.

Download Full-text

Evaluation of Spectrophotometric and Fluorometric Methods for Alkaline Phosphatase Activity Determination in Ewe's Milk

Journal of Food Protection ◽

10.4315/0362-028x-63.9.1258 ◽

2000 ◽

Vol 63 (9) ◽

pp. 1258-1261 ◽

Cited By ~ 15

Author(s):

M. F. SCINTU ◽

E. DAGA ◽

A. LEDDA

Keyword(s):

Alkaline Phosphatase ◽

Standard Deviation ◽

Raw Milk ◽

Cow’S Milk ◽

Official Method ◽

Cow's Milk ◽

Alp Activity ◽

Relative Standard ◽

Ewe's Milk ◽

European Method

The alkaline phosphatase (ALP) activity test has been used since 1935 to assess the effectiveness of pasteurization. Different analytical methods exist for detecting ALP in milk. Unfortunately, there is little information about ALP activity in ewe's milk. The aim of this study was to assess and compare the official European method (spectrophotometric method) and the Fluorophos method (fluorometric method) regarding their use in ewe's milk. Bulk ewe's milk samples were taken from a flock and from three different dairies. A portion of the original sample was pasteurized at 63°C for 30 min in a circulating bath; another portion was heated to and kept at 95°C for about 2 min, and 0.1% (vol/vol) of raw milk was added. The samples obtained were analyzed in duplicate using the spectrophotometric and fluorometric methods. The relation between ALP activity determined by the two methods was characterized by the following equation: Y = 1.34 + 0.0039X (where Y = ALP in μg of phenol per ml of milk and X = ALP in mU/liter; R2 = 91.5%). Precision parameters (repeatability [r], standard deviation of repeatability [sr], and relative standard deviation of repeatability [RSDr]) for both methods were calculated. The values of RSDr for the Fluorophos method were 4.30 for pasteurized milk and 2.96 for 0.1% raw milk, close to the value indicated by Rocco in whole cow's milk (RSDr = 4.4). The repeatability for the official method (r = 2.16) was close to that indicated for whole cow's milk (r = 2).

Download Full-text

Rapid immunoenzymatic method for detecting adulteration in ewe's milk

Food Control ◽

10.1016/0956-7135(93)90165-k ◽

1993 ◽

Vol 4 (2) ◽

pp. 101-104 ◽

Cited By ~ 13

Author(s):

P. Aranda ◽

L. Sánchez ◽

M.D. Pérez ◽

J.M. Ena ◽

P. Puyol ◽

...

Keyword(s):

Immunoenzymatic Method ◽

Ewe's Milk

Download Full-text

Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe's milk

International Journal of Dairy Technology ◽

10.1111/1471-0307.12281 ◽

2016 ◽

Vol 69 (3) ◽

pp. 441-451 ◽

Cited By ~ 1

Author(s):

Fariba Ghiamati ◽

Masoud Yavarmanesh ◽

Morteza khomeiri ◽

Yahya Maghsoudlou

Keyword(s):

Dairy Product ◽

Microbial Populations ◽

Ewe's Milk

Download Full-text

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”

Food Science and Technology International ◽

10.1177/10820132211039916 ◽

2021 ◽

pp. 108201322110399

Author(s):

Jana Štefániková ◽

Július Árvay ◽

Simona Kunová ◽

Przemysław Łukasz Kowalczewski ◽

Miroslava Kačániová

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Butanoic Acid ◽

Aroma Profile ◽

Volatile Organic ◽

Ewe's Milk ◽

The Impact

This paper describes the results of the characterization of a traditional Slovak cheese called “May bryndza” with regard to the profiles of volatile organic compounds and lactic acid bacteria. Samples of “May bryndza“ cheese produced solely from unpasteurized ewe's milk were collected from 4 different Slovak farms, and samples of the cheese produced from a mixture of 2 types of milk (raw ewe's and pasteurized cow's milk) were collected from 3 different Slovak industrial dairies. There were 15 compounds detected and identified by the electronic nose. The impact of the kind of milk and the kind of dairy on the aroma profile of the product was not confirmed by PCA. The compounds with the highest relative contents in samples were acetoin (2.59%–24.55%), acetic acid (6.69%–13.39%), methoxy-phenyl-oxime (4.49%–8.52%), butanoic acid (1.89%–5.67%), and 2,3-butanediol (0.98%–4.08%), which were determined with gas chromatography. A total of 1533 isolates of LAB were obtained from the “May bryndza” cheese samples. Four families, five genera, and 19 species were identified with mass spectrometry, and isolated bacteria, both from the farm and industry dairies were the most frequently found to belong to Lactococcus lactis subsp. lactis.

Download Full-text

A study of the composition of Clun Forest ewe's milk. II. Mineral constituents

The Journal of Agricultural Science ◽

10.1017/s0021859600067599 ◽

1966 ◽

Vol 67 (1) ◽

pp. 77-80 ◽

Cited By ~ 13

Author(s):

W. M. Ashton ◽

I. M. Yousef

Keyword(s):

Trace Elements ◽

Statistical Analysis ◽

Significant Variation ◽

Mineral Content ◽

Major Elements ◽

Lactation Period ◽

Average Composition ◽

Sodium Potassium ◽

Ewe's Milk ◽

Mineral Constituents

1. This paper provides further information on the mineral content of the milk of Clun Forest ewes, particularly those elements not dealt with in a previous paper, namely, magnesium, sodium, potassium, and certain trace elements.2. The average composition was as follows: calcium 0.200, magnesium 0.0147, sodium 0.046, potassium 0.168, phosphorus 0.140 and chlorine 0.076%; copper 0.22, iron 0.77, manganese 0.07 and aluminium 1.7 parts per million. Where possible the results are compared with those obtained by other workers for ewe's and cow's milk.3. Statistical analysis of the data showed that, with the exception of phosphorus, the content of major elements varied significantly during the lactation period. There was also a significant variation in all major elements between sheep.

Download Full-text

Evaluation of the fatty acid profile from the core and membrane of fat globules in ewe's milk during lactation

LWT ◽

10.1016/j.lwt.2012.05.019 ◽

2013 ◽

Vol 50 (1) ◽

pp. 253-258 ◽

Cited By ~ 13

Author(s):

Mina Martini ◽

Iolanda Altomonte ◽

Federica Salari

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

The Core ◽

Fat Globules ◽

Ewe's Milk

Download Full-text

The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology

Biotechnology in Animal Husbandry ◽

10.2298/bah0402109m ◽

2004 ◽

Vol 20 (1-2) ◽

pp. 109-118 ◽

Cited By ~ 1

Author(s):

Ognjen Macej ◽

Snezana Jovanovic ◽

Miroljub Barac

Keyword(s):

Geographic Origin ◽

Cow Milk ◽

Cow’S Milk ◽

Coagulation Time ◽

Cow's Milk ◽

Whole Milk ◽

Technology Process ◽

Ewe's Milk ◽

Cheese Production

In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in total solids - FTS (58.66% and 46.75% respectively) they belong to a group of whole milk cheeses. Ripening coefficient of Sjenica cheese made from ewe's milk (21.42%) was larger than ripening coefficient of Sjenica type cheese made from cow's milk (20.41%). Big differences in chemical composition of both cheeses are due to non-uniformly technology, which imposes need to assimilate technology process of Sjenica cheese production and fulfill geographic origin protection of Sjenica cheese as autohthonous cheese characteristic for wider area of Sjenicko-pesterska plateau.

Download Full-text