Influence of ovine milk in mixture with bovine milk on the quality of reduced fat muenster-type cheese

Journal of Dairy Science

Volumn 85, Issue 1, 2002, Pages 36-42

  De Leon Gonzalez, L Ponce ^a   Wendorff, W L ^b   Ingham, B H ^b   Thomas, D L ^b   Jaeggi, J J ^b   Houck, K B ^b  

^a UNIVERSITY OF PUERTO RICO   (Puerto Rico)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cheese; Ovine; Reduced fat

Indexed keywords

BACTERIA (MICROORGANISMS); BOVINAE; LACTOBACILLUS; OVIS;

CASEIN; FATTY ACID; LIPID; NITROGEN;

ANIMAL; ARTICLE; CATTLE; CHEESE; CHEMISTRY; HYDROLYSIS; MICROBIOLOGY; MILK; SHEEP; SOLUBILITY; STANDARD; TASTE; TIME;

ANIMALS; CASEINS; CATTLE; CHEESE; FATTY ACIDS, NONESTERIFIED; HYDROLYSIS; LIPIDS; MILK; NITROGEN; SHEEP; SOLUBILITY; TASTE; TIME FACTORS;

EID: 0036364239     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.s0022-0302(02)74050-2     Document Type: Article

References (36)

1. Andrews, A. T. 1983. Proteinases in normal bovine milk and their actions on caseins. J. Dairy Res. 50:45-55.
2. Anifantakis, E. M. 1986. Comparison of the physico-chemical properties of ewes' and cows' milk. Bull. Int. Dairy Fed. Doc 202:42-53.
3. Association of Official Analytical Chemists. 1993. Official Methods of Analysis. 16th ed. AOAC, Arlington, VA.
4. Banks, J. M., D. D. Muir, D. McNulty, and I. Dreyer. 1997. Sensory properties of Cheddar type cheese produced from recombined milk fat and casein fractions of bovine and ovine origin. Int. J. Dairy Technol. 50:73-78.
5. Blakesley, R. W., and J. A. Boezi. 1977. A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250. Anal. Biochem. 82:580-582.
6. Bogenrief, D. D., and N. F. Olson. 1995. Hydrolysis of β-casein increases Cheddar cheese meltability. Milchwissenschaft 50:678-682.
7. Bradley, R. L., Jr. 1995. Dairy Products. Chap. 33. Pages 13, 18-19 in Official Methods of Analysis of the AOAC. 16th Ed., Association of Official Analytical Chemists. Arlington, VA.
8. Bradley, R. L., Jr., E. Arnold, Jr., D. M. Barbano, R. G. Semerad, D. E. Smith, and B. K. Vines. 1993. Chemical and physical methods. Pages 456-515 in Standard Methods for the Examination of Dairy Products, 16th Ed. R. T. Marshall, ed. Am. Publ. Health Assn., Washington, DC.
9. Bryant, A., Z. Ustunol, and J. Steffe. 1995. Texture of Cheddar cheese as influenced by fat reduction. J. Food Sci. 60:1216-1219, 1236.
10. Chavarri, F., M. A. Bustamante, A. Santisteban, M. Virto, L. J. R. Barron, and M. de Renobales. 1999. Changes in free fatty acids during ripening of Idiazabal cheese manufactured at different times of the year. J. Dairy Sci. 82:885-890.
11. Chen, C. M., M. E. Jonson, and N. F. Olson. 1991. Relationship between manufacturing practices and quality of reduced fat Cheddar cheese. J. Dairy Sci. 74(Suppl. 1):95. (Abstr.)
12. Christen, G. L., P. M. Davidson, J. S. McAllister, and L. A. Roth. 1993. Coliform and other indicator bacteria. Pages 247-269 in Standard Methods for the Examination of Dairy Products, 16th ed. R. T. Marshall, ed. Am. Publ. Health Assn., Washington, DC.
13. Creamer, L. K., and N. F. Olson. 1982. Rheological evaluation of maturing Cheddar cheese. J. Food Sci. 47:631-636, 646.
14. Fenelon, M. A., M. P. Ryan, M. C. Rea, T. P. Guinee, R. P. Ross, C. Hill, and D. Harrington. 1998. Elevated temperature ripening of reduced fat Cheddar made with or without lacticin 3147-producing starter culture. J. Dairy Sci. 82:10-22.
15. Frank, J. F., G. L. Christen, and L. B. Bullerman. 1993. Test for groups of microorganisms. Pages 271-286 in Standard Methods for the Examination of Dairy Products. 16th ed. R. T. Marshall, ed. Am. Publ. Health Assn., Washington, DC.
16. Gomez, R., J. Fernandez Salguero and A. Marcos. 1987. Composición en ácidos libres y combinados de algunas variedades de quesos comerciales. Grasas Aceites. 38:23-26.
17. Ha, J. K., and R. C. Lindsay. 1990. Method for the quantitative analysis of volatile free and total branched-chain fatty acids in cheese and milk fat. J. Dairy Sci. 73:1988-1999.
18. Houghtby, G. A., L. J. Maturin, and E. K. Koenig. 1993. Microbiological count methods. Pages 213-246 in Standard Methods for the Examination of Dairy Products, 16th Ed. R. T. Marshall, ed. Am. Publ. Health Assn., Washington, DC.
19. Jin, Y. K., and Y. W. Park. 1995. Effects of aging time and temperature on proteolysis of commercial goat milk cheeses produced in the United States. J. Dairy Sci. 78:2598-2608.
20. Kalantzopoulus, G. C., 1993. Cheese from ewes and goats milk, Pages 507-553 in Cheese: Chemistry, Physics and Microbiology, 2nd ed. P. F. Fox, ed. Chapman and Hill: London. United Kingdom.
21. Kasprzak, K., W. L. Wendorff, and C. M. Chen. 1994. Freezing qualities of Cheddar type cheeses containing varied percentages of fat, moisture and salt. J. Dairy Sci. 77:1771-1782.
22. Krcal, Z., P. Brezani and V. Boros. 1982. Manufacture of special cheeses from mixed ewes' and cows' milk in small cheese factories. Zb. Prac Vyskumneko Ustavu Mliekarskeho Ziline 1979/ 1980:105-118.
23. Lanc, C. N., and P. F. Fox. 1997. Role of starter enzymes during ripening of Cheddar cheese made from pasteurized milk under controlled microbial conditions. Int. Dairy J. 7:55-63.
24. Lopez, V., and R. C. Lindsay. 1993. Thermal stability of some metabollically conjugated potential precursors of flavor components in meat and milk. J. Food Sci. 58:292-294, 298.
25. Macedo, A. C., and F. X. Malcata. 1996. Changes in the major free fatty acids in Serra cheese throughout ripening. Int. Dairy J. 6:1087-1097.
26. Najera, A. I., L. J. R. Barron, and Y. Barcina. 1994. Changes in free fatty acids during the ripening of Idiazabal cheese: Influence of brining time and smoking. J. Dairy Res. 61:281-288.
27. Olson, N. F., and M. E. Johnson. 1990. Light cheese products: Characteristics and economics. Food Technol. 44:93-96.
28. Raynal, K., and F. Remeuf. 2000. Effect of storage at 4°C on the physiochemical and renneting properties of milk: a comparison of caprine, ovine and bovine milks. J. Dairy Res. 67:199-207.
29. SAS Institute, Inc. 1996. SAS Program, version 6.12. Cary, NC.
30. Stable Micro Systems. 1993. User Guide for XT-RA. Software, Version 3.7. Surrey, England.
31. Stead, D. 1986. Microbial lipases: their characteristics, role in food spoilage and industrial use. J. Dairy Res. 53:481-501.
32. Steele, J. L. 1998. Genetics and metabolism of starter cultures. Pages 173-193 in Applied Dairy Microbiology. E. H. Marth and J. L. Steele, ed. Marcel Dekker, New York.
33. Van Slyke, L. L., and W. V. Price. 1979. Cheese. Ridgeview Publisher Co. California.
34. Walstra, P., T. J. Geurts, A. Noomen, A. Jellema and M. A. J. S. van Boekel. 1999. Dairy Technology: Principles of Milk Properties and Processes. Marcel Dekker. New York.
35. Wendorff, W. 1998 Updates on sheep milk research. Pages 51-58 in Proc. of the 4th Great Lakes Dairy Sheep Symposium. Spooner, WI. University of Wisconsin-Madison.
36. Woo, A. H., S. Kollodge, and R. C. Lindsay. 1984. Quantification of major free fatty acids in several cheese varieties. J. Dairy Sci. 67:874-878.