Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese

International Dairy Journal

Volumn 7, Issue 12, 1997, Pages 751-761

  Grappin, Rémy ^a   Beuvier, Eric ^a  

^a CEMAGREF   (France)

Author keywords

Cheese ripening; Milk pasteurization; Raw milk; Sensory properties

Indexed keywords

ACID PHOSPHATASE; ALKALINE PHOSPHATASE; ALPHA CASEIN; BETA CASEIN; CATHEPSIN D; CHEESE RIPENING; ENTEROCOCCUS; FOOD ANALYSIS; FOOD PRODUCTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS; LIPOPROTEIN LIPASE; MICROCOCCUS; MILK; PASTEURIZATION; PLASMIN PLASMINOGEN COMPLEX; PROPIONIBACTERIUM; PROTEIN ANALYSIS; XANTHINE OXIDASE;

EID: 0031582837     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(98)00006-5     Document Type: Review

References (89)

1. Adams D. M., Barach J. T., Speck L. Effect of psychrotrophic bacteria from raw milk on milk proteins and stability of milk protein to ultra high temperature. Journal of Dairy Science. 59:1976;823-827.
2. Andrews A. T., Anderson M., Goodenough P. W. A study of the heat stabilities of a number of indigenous milk enzymes. Journal of Dairy Research. 54:1987;237-246.
3. Aston J. W., Durward I. G., Dulley J. R. Proteolysis and flavour development in Cheddar cheese. Australian Journal of Dairy Technology. 38:1983;59-65.
4. Baer A., Ryba I. Serological identification of propionibacteria in milk and cheese samples. International Dairy Journal. 2:1992;299-310.
5. Baer A., Ryba I., Aberhard P. Influence de la thermisation et de la pasteurisation sur l'activité de la plasmine en cours de stockage du lait. Schweizerische Milchwirt schaftliche Forschung. 19:1990;51-55.
6. Barlow G. T., Lloyd G. T., Ramshaw E. H., Miller A. J., McCabe G. P., McCabe L. Correlations and changes in flavour and chemical parameters of Cheddar cheeses during maturation. Australian Journal of Dairy Technology. 44:1989;7-18.
7. Basset H. J., Slatter W. L. The heat resistance of some lactobacilli found in Swiss cheese. Journal of Dairy Science. 36:1953;409-413.
8. Bastian E. D., Brown R. J. Plasmin in milk and dairy products. an update International Dairy Journal. 6:1996;435-457.
9. Bastian E. D., Lo C. G., David K. M. M. Plasminogen activation in cheese milk. influence on Swiss cheese ripening Journal of Dairy Science. 80:1997;245-251.
10. érodier et al., 1997
11. Bérodier F., Lavanchy P., Zanonni M., Casals J., Herrero L., Adamo C. L'évaluation olfacto-gustative des fromages à pâte dure et semi-dure. Lebensmittel Wissenschaft und Technologie. 30:1997;653-664.
12. Beuvier, E. (1990) Influence du Traitement Thermique du Lait en Fonction des Conditions de Stockage et de Maturation sur la flaveur d'un fromage à pâte pressée cuite. Thèse de l' Université de Franche-Comté n° 188.
13. Beuvier E., Berthaud K., Cegarra S., Dasen A., Pochet S., Buchin S., Duboz G. Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk. International Dairy Journal. 7:1997;311-323.
14. Bouton Y., Grappin R. Comparaison de la qualité de fromages à pâte pressée cuite fabriqués à partir de lait cru ou microfiltré Lait. 75:1995;31-44.
15. Bullock D. H., Irvine O. R. A chromatographic study of Cheddar cheese ripening. Journal of Dairy Science. 39:1956;1229-1235.
16. Burton H. Monograph on pasteurized milk. Microbiological aspects. Bulletin 200. 1986;8-15 International Dairy Federation, Brussels.
17. Christensen J. E., Johnson M. E., Steele J. L. Production of Cheddar cheese using a Lactococcus lactis ssp. cremoris SK11 derivative with enhanced aminopeptidase activity. International Dairy Journal. 5:1995;367-379.
18. Christensen T. M., Bech A. M., Werner H. Methods for crude fractionation (extraction and precipitation) of nitrogen components in cheese. Bulletin 261. 1991;4-9 International Dairy Federation, Brussels.
19. Centeno J., Rodriguez-Otero J. L., Cepeda A. Changes in the protein profile of Arzua cheese (NW Spain) during ripening. Milchwissenschaft. 49:1994;319-322.
20. Dalgleish D. G. The enzymatic coagulation of milk. Fox P. F. Advanced Dairy Chemistry - 1. Proteins:1992;579-619 Elsevier Applied Science, London.
21. Demarigny Y., Beuvier E., Dasen A., Duboz G. Influence of raw milk microflora on the characteristics of Swiss-type cheeses. I. Evolution of microflora during ripening and chararcterization of facultatively heterofermentative lactobacilli Lait. 76:1996;371-387.
22. Demarigny Y., Beuvier E., Buchin S., Pochet S., Grappin R. Influence of raw milk microflora on the characteristics of Swiss-type cheeses. II. Biochemical and sensory characteristics Lait. 77:1997;151-167.
23. Driessen F. M. Lipases and proteinases in milk. Occurrence, heat inactivation, and their importance for the keeping quality of milk products. Netherlands Milk and Dairy Journal. 37:1983;193-196.
24. Ducastaing A., Alanza J. C., Raymond J., Robin J. M., Creac'h P. La cathepsine D de rate de cheval. II - Etude de quelques propriétés enzymatiques. Biochimie. 58:1976;783-791.
25. El Soda M., Law J., Tsakalidou E., Kalantzopoulos G. Lipolytic activity of cheese related microorganisms and its impact on cheese flavor. Charalambous G. Food Flavors. Generation, Analysis and Process Influence:1995;1823-1847 Elsevier, Amsterdam.
26. Farkye N. Y., Imafidon G. I. Thermal denaturation of indigenous milk enzymes. Heat-induced Changes in Milk. Special Issue 9501. 1995;331-348 International Dairy Federation, Brussels.
27. Fernandez del Pozo B., Gaya P., Medina M., Rodriguez-Marin M. A., Nunez M. Changes in the microflora of La Serena ewes' milk cheese during ripening. Journal of Dairy Research. 55:1988;449-455.
28. FIL-IDF (1995) Evaluation sensorielle des produits laitiers - Méthode de référence. norme 99B, International Dairy Federation, Bruxelles.
29. Fontecha J., Pelaez C., Juarez M., Requena T., Gomez C. Biochemical and microbiological characteristics of artisanal hard goat's cheese. Journal of Dairy Science. 73:1990;1150-1157.
30. Fox P. F. Proteolysis during cheese manufacture and ripening. Journal of Dairy Science. 72:1989;1379-1400.
31. Fox P. F. Cheese. an overview Fox P. F. Cheese. Chemistry, Physics and Microbiology 1:1993;1-36 Chapman and Hall, London.
32. Fox P. F., Law J., McSweeney P. L. H., Wallace J. Biochemistry of cheese ripening. Fox P. F. Cheese. Chemistry, Physics and Microbiology 1:1993;389-438 Chapman and Hall, London.
33. Fox P. F., McSweeney P. L. H. Proteolysis in cheese during ripening. Food Reviews International. 12:1996;457-509.
34. Fox P. F., Stepaniak L. Enzymes in cheese technology. International Dairy Journal. 3:1993;509-530.
35. Gallmann, P. (1982) Einfluss der Rochmilchflora auf die Biochemischen Vorgänge der Käsereifung am Beispiel von Raclette-käse aus Pasteurisierter und Roher Milch. These von eidgenössischen technischen hochschule n° 6972, Zurich.
36. Gay M. F., Jaubert G., Saboureau S. Incidence des traitements technologiques sur la qualité hygiénique du lait et des fromages de chèvre à pâte molle. Lait. 73:1993;499-509.
37. Gaya P., Medina M., Rodriguez-Marin M. A., Nunez M. Accelerated ripening of ewes' milk Manchego cheese. the effect of elevated ripening temperatures Journal of Dairy Science. 73:1990;26-32.
38. Gomez M. J., Garde S., Gaya P., Medina M., Nuñez M. Relationship between level of hydrophobic peptides and bitterness in cheese made from pasteurized and raw milk. Journal of Dairy Research. 64:1997;289-297.
39. Grappin R., Rank T. C., Olson N. F. Primary proteolysis of cheese proteins during ripening. A review. Journal of Dairy Science. 68:1985;531-540.
40. Grieve P. A., Kitchen B. J. Proteolysis in milk. The significance of proteinases originating from milk leucocytes and a comparison of the action of leucocyte, bacterial and natural milk proteinases on casein. Journal of Dairy Research. 52:1985;101-112.
41. Griffiths M. W. Use of milk enzymes as indices of heat treatment. Journal of Food Protection. 49:1986;696-705.
42. Heisserer D. M., Chambers E. Determination of the sensory flavor attributes of aged natural cheese. Journal of Sensory Studies. 8:1993;121-132.
43. IDF Heat-induced Changes in Milk. Special Issue 9501. 1995;International Dairy Federation, Brussels.
44. ISO (1992). Sensory Analysis - Vocabulary. 5492.
45. Jelen, P. and Rattray, W. (1995) Thermal denaturation of whey proteins. In Heat-inducedChanges in Milk. Special Issue 9501, International Dairy Federation, Brussels, pp. 66-85.
46. Kaminogawa S., Yamauchi K. Acid protease of bovine milk. Agricultural and Biological Chemistry. 36:1972;2351-2356.
47. Kaminogawa, S. and Yamauchi, K. (1978) Degradation of casein components by milk acid protease. In Proceedings of the 20th International Dairy Congress, Paris, p. 313 (Abstract).
48. Khalid N. M., Marth E. H. Lactobacilli - Their enzymes and role in ripening and spoilage of cheese. a review Journal of Dairy Science. 73:1990;2669-2684.
49. Korycka-Dahl M., Ribadeau-Dumas B., Chene N., Martal J. Plasmin activity in milk. Journal of Dairy Science. 66:1983;704-711.
50. Larsen L. B., Benfeldt C., Rasmussen L. K., Petersen T. E. Bovine milk procathepsin D and cathepsin D. coagulation and milk protein degradation Journal of Dairy Research. 63:1996;119-130.
51. Larsen L. B., Boisen A., Petersen T. F. Procathepsin D cannot autoactivate to cathepsin D at acid pH. FEBS Letters. 319:1993;54-58.
52. Lau K. Y., Barbano D. M., Rasmussen R. R. Influence of pasteurization on fat and nitrogen recoveries and Cheddar cheese yield. Journal of Dairy Science. 73:1990;561-570.
53. Lau K. Y., Barbano D. M., Rasmussen R. R. Influence of pasteurization of milk on protein breakdown in Cheddar cheese during aging. Journal of Dairy Science. 74:1991;727-740.
54. Lavanchy P., Bérodier F., Zannoni M., Noël Y., Adamo C., Squella J., Herrero L. L'évaluation sensorielle de la texture des fromages à pâte dure ou semi-dure. Etude interlaboratoires. Lebensmittel Wissenschaft und Technologie. 26:1993;59-68.
55. Lawrence R. C. Incorporation of whey proteins in cheese. Factors Affecting the Yield of Cheese. Special Issue 9301. 1991;79-87 International Dairy Federation, Brussels.
56. Lawrence R. C., Creamer L. K., Gilles J. Texture development during cheese ripening. Journal of Dairy Science. 70:1987;1748-1760.
57. Lawrence R. C., Heap H. A., Gilles J. A controlled approach to cheese technology. Journal of Dairy Science. 67:1984;1632-1645.
58. Lemieux L., Simard R. E. Bitter flavour in dairy products. II. A review of bitter peptides from caseins. their formation, isolation and identification, structure masking and inhibition Lait. 72:1992;335-382.
59. Lopez M. B., Botet M. J., Hellin P., Luna A., Laencina J. Effect of thermal treatment on goat milk clotting time. Milchwissenschaft. 50:1995;126-129.
60. Macedo A. C., Malcata F. X., Hogg T. A. Microbiological profile in Serra ewes' cheese during ripening. Journal of Applied Bacteriology. 79:1995;1-11.
61. Malik A. C., Reinbold G. W., Vedamuthu E. R. An evaluation of the taxonomy of Propionibacterium. Canadian Journal of Microbiology. 11:1968;1185-1191.
62. Martley F. G., Crow V. L. Interactions between non-starter microorganisms during cheese manufacture and ripening. International Dairy Journal. 3:1993;461-483.
63. McSweeney P. L. H., Fox P. F., Lucey J. A., Jordan K. N., Cogan T. M. Contribution of the indigenous microflora to the maturation of Cheddar cheese. International Dairy Journal. 3:1993;613-634.
64. McSweeney P. L. H., Fox P. F., Olson N. F. Proteolysis of bovine caseins by cathepsin D. preliminary observations and comparison with chymosin International Dairy Journal. 5:1995;321-336.
65. McSweeney P. L. H., Walsh E. M., Fox P. F., Cogan T. M., Drinan F. D., Castelo-Gonzalez M. A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality. Irish Journal of Agricutural and Food Research. 33:1994;183-192.
66. Melachouris N. P., Tuckey S. L. Changes of the proteins in Cheddar cheese made from milk heated at different temperatures. Journal of Dairy Science. 49:1966;800-805.
67. Moir G. M. Pasteurized milk for Cheddar cheesemaking. I. A preliminary chemical investigation. Journal of Dairy Research. 1:1930;149-167.
68. Monnet, J. C. (1996) Caractérisation fonctionnelle d'unités cartographiques prairiales dans le massif du Jura. Application à la définition des terroirs du Comtéa. Thèse de l' Université de Franche-Comté n° 503.
69. Noomen A. Activity of proteolytic enzymes in simulated soft cheeses (Meshanger type). 1. Activity of milk protease. Netherlands Milk and Dairy Journal. 32:1978;26-48.
70. Nunez M., Medina M., Gaya P. Ewe's milk cheese. technology, microbiology and chemistry Journal of Dairy Research. 56:1989;303-321.
71. Olivecrona T., Vilaro S., Bengtsson-Olivecrona G. Indigenous enzymes in milk. II. Lipases in milk. Fox P. F. Advanced Dairy Chemistry - 1. Proteins:1992;292-310 Elsevier Applied Science, London.
72. Pellegrino L., Battelli G., Resmini P., Ferranti P., Barone F., Addeo F. Effects of heat load gradient occurring in moulding on characterization and ripening of Grana Panado. Lait. 77:1997;217-228.
73. Picard C., Plard I., Rongvaux-Gaïda D., Collin J.-C. Detection of proteolysis in raw milk stored at low temperature by an inhibition ELISA. Journal of Dairy Research. 61:1994;395-404.
74. Pompei C., Casiraghi E., Lucisano M. A method for the evaluation of curd syneresis. Milchwissenschaft. 49:1994;562-564.
75. Qvist K. B. Reestablishment of the original rennetability of milk after cooling. 1. The effect of cooling and LTST pasteurization of milk and renneting. Milchwissenschaft. 34:1979;467-470.
76. Richardson B. C. The proteinases of bovine milk and the effect of pasteurization on their activity. New Zealand Journal of Dairy Science and Technology. 18:1983;233-245.
77. ïda, 1992
78. Rongvaux-Gaïda, D. (1992) Caractéristiques Analytiques de Différentes Techniques pour l'Evaluation de la Flore des Laits Crus à l'Arrivée de l'Entreprise. Evolution de la Protéolyse au Cours du Stockage Prolongé à Basse Température. Thèse de l' Université de Caen. p. 306.
79. Rosenberg M., Wang Z., Chuang S. L., Shoemaker C. F. Viscoelastic property changes in Cheddar cheese during ripening. Journal of Food Science. 60:1995;640-644.
80. Rowe M., Gilmour A. Growth, enzyme production and changes in oxygen tension occurring during batch cultivation of psychrotrophic Pseudomonas fluorescens strains. Milchwissenschaft. 37:1982;597-600.
81. Rowe M., Pearce J., Crone L. New assay for psychrotroph proteases. Dairy Industries International. 55:1990;35-37.
82. Sherwood I. R. Observation on the ripening of cheeses made from raw and pasteurized milk. Journal of Dairy Research. 7:1936;271-283.
83. é et al., 1991
84. Trouvé E., Maubois J. L., Piot M., Madec M. N., Fauquant J., Rouault A., Tabard J., Brinkman G. Ré-tention de différences espéces microbiennes lors de l'épuration du lait par microfiltration en flux tangentiel. Lait. 71:1991;1-13.
85. Turner K. W., Lawrence R. C., Lelièvre J. A microbiological specification for milk for aseptic cheesemaking. New Zealand Journal of Dairy Science and Technology. 21:1986;249-254.
86. Urbach G. The flavour of milk and dairy products. II. Cheese: contribution of volatile compounds International Journal of Dairy Technology. 50:1997;79-88.
87. Veaux, M., Accolas, J. P., Vassal, L. and Auclair, J. (1974) Evolution des bactéries lactiques et des bactéries propioniques au cours de la fabrication et de l'affinage du Gruyère. Brèves com. In Proceedings of the 19th Dairy Congress, New Delhi, 1F, pp. 458-459.
88. Visser F. M. W. Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 2. Development of bitterness and cheese flavour. Netherlands Milk and Dairy Journal. 31:1977;188-209.
89. Visser S. Symposium. proteolytic enzymes and cheese ripening - Proteolytic enzymes and their relation to cheese ripening and flavor: an overview Journal of Dairy Science. 76:1993;329-350.