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 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.

Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

1997 ◽  
Vol 30 (1) ◽  
pp. 35-40 ◽  
Author(s):  
M.A. Drake ◽  
T.D. Boylston ◽  
K.D. Spence ◽  
B.G. Swanson
Keyword(s):  
Sensory Quality ◽  
Cheddar Cheese ◽  
Reduced Fat

scholarly journals Effects of Standardization of Whole Milk with Dry Milk Protein Concentrate on the Yield and Ripening of Reduced-Fat Cheddar Cheese

2003 ◽  
Vol 86 (5) ◽  
pp. 1608-1615 ◽  
Author(s):  
Shakeel Ur Rehman ◽  
N.Y. Farkye ◽  
T. Considine ◽  
A. Schaffner ◽  
M.A. Drake
Keyword(s):  
Milk Protein ◽  
Cheddar Cheese ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Reduced Fat ◽  
Whole Milk ◽  
Dry Milk

scholarly journals Reduced Fat Cheddar Cheese from Condensed Milk. 1. Manufacture, Composition, and Ripening

1993 ◽  
Vol 76 (10) ◽  
pp. 2832-2844 ◽  
Author(s):  
D.L. Anderson ◽  
V.V. Mistry ◽  
R.L. Brandsma ◽  
K.A. Baldwin
Keyword(s):  
Cheddar Cheese ◽  
Reduced Fat ◽  
Condensed Milk

scholarly journals Contribution of Lactococcus lactis Cell Envelope Proteinase Specificity to Peptide Accumulation and Bitterness in Reduced-Fat Cheddar Cheese

2002 ◽  
Vol 68 (4) ◽  
pp. 1778-1785 ◽  
Author(s):  
Jeffery R. Broadbent ◽  
Mary Barnes ◽  
Charlotte Brennand ◽  
Marie Strickland ◽  
Kristen Houck ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Cell Envelope ◽  
Cheddar Cheese ◽  
Gene Replacement ◽  
Reversed Phase ◽  
Reduced Fat ◽  
Key Factor ◽  
Industrial Strains ◽  
Group A ◽  
Or Gene

ABSTRACT Bitterness is a flavor defect in Cheddar cheese that limits consumer acceptance, and specificity of the Lactococcus lactis extracellular proteinase (lactocepin) is widely believed to be a key factor in the development of bitter cheese. To better define the contribution of this enzyme to bitterness, we investigated peptide accumulation and bitterness in 50% reduced-fat Cheddar cheese manufactured with single isogenic strains of Lactococcus lactis as the only starter. Four isogens were developed for the study; one was lactocepin negative, and the others produced a lactocepin with group a, e, or h specificity. Analysis of cheese aqueous extracts by reversed-phase high-pressure liquid chromatography confirmed that accumulation of αS1-casein (f 1-23)-derived peptides f 1-9, f 1-13, f 1-16, and f 1-17 in cheese was directly influenced by lactocepin specificity. Trained sensory panelists demonstrated that Cheddar cheese made with isogenic starters that produced group a, e, or h lactocepin was significantly more bitter than cheese made with a proteinase-negative isogen and that propensity for bitterness was highest in cells that produced group h lactocepin. These results confirm the role of starter proteinase in bitterness and suggest that the propensity of some industrial strains for production of the bitter flavor defect in cheese could be altered by proteinase gene exchange or gene replacement.

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