The effect of low-dose gamma irradiation and temperature on the microbiological and chemical changes during ripening of Cheddar cheese

Radiation Physics and Chemistry

Volumn 69, Issue 5, 2004, Pages 419-431

  Seisa, Dipuo ^a   Osthoff, G ^a   Hugo, C ^a   Hugo, A ^a   Bothma, C ^a   Van Der Merwe, J ^a  

^a UNIVERSITY OF THE FREE STATE   (South Africa)

Author keywords

Cheese; Dairy; Food; Irradiation

Indexed keywords

BACTERIA; CHEMICAL ANALYSIS; FATTY ACIDS; IONIZATION; MICROBIOLOGY; UREA;

CHEDDAR CHEESE; PROTEOLYSIS; RIPENING TEMPERATURES;

GAMMA RAYS;

FATTY ACID; NITROGEN; THIOBARBITURIC ACID;

ARTICLE; CHEESE; CHEMICAL ANALYSIS; GAMMA IRRADIATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROTEIN DEGRADATION; SOLUBILITY; TEMPERATURE;

EID: 1342281194     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2003.08.012     Document Type: Article

References (45)

1. Abd El Baky A.A., Farahat S.M., Rabie A.M., Mobasher S.A. The manufacture of Ras cheese from gamma irradiated milk. Food Chem. 20:1986;201-212.
2. Andrews A.T. Proteinases in normal bovine milk and their action on caseins. J. Dairy Res. 50:1983;45-55.
3. Association of Official Analytical Chemists, 1970. Official Methods of Analysis. 11th Edition, Washington, DC.
4. Aston J.W., Durward I.G., Dulley J.R. A simple method for estimating free amino acids in Cheddar cheese. Aust. J. Dairy Technol. 38:1983;55-59.
5. Basker D. Critical values of differences among rank sums for multiple comparison. Food Technol. 42:1988;79-83.
6. Blakesley R.W., Boezi J.A. A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G-250. Anal. Biochem. 82:1977;580-582.
7. Creamer L.K. β-casein degradation in Gouda and Cheddar cheese. J. Dairy. Sci. 58:1975;287-292.
8. s1-casein in Cheddar cheese. N.Z. J. Dairy Sci. Technol. 9:1974;9-13.
9. Cromie S.J., Giles J.E., Dulley J.R. Effect of elevated ripening temperatures on the microflora of Cheddar cheese. J. Dairy Res. 54:1987;69-76.
10. Delincée H. Recent advances in the radiation chemistry of lipids. Elias P.S., Cohen A.J. Recent Advances in Food Irradiation. 1983;78-113 Elsevier, Amsterdam.
11. Desrosier, N.W., 1963. Text Book of the Technology of Food Preservation, 2nd Edition, Great Britain, pp. 313-367.
12. Diehl, J.F., 1990a. Safety of Irradiated Foods: Biological Effects of Ionising Radiation. Marcel Dekker, New York. pp. 95-144 (Chapter 4).
13. Diehl, J.F., 1990b. Safety of Irradiated Foods: Chemical Effects of Ionising Radiation. Marcel Dekker, New York, pp. 41-94 (Chapter 3).
14. Fedrick I.A., Aston J.W., Durward I.G., Dulley J.R. The effect of elevated ripening temperatures on proteolysis and flavour development in Cheddar cheese II. High temperature storage midway during ripening. N.Z. J. Dairy Sci. Technol. 18:1983;253-260.
15. Folkertsma B., Fox P.F., McSweeney P.L.H. Acceleration of Cheddar cheese ripening at elevated temperatures. Int. Dairy J. 6:1996;1117-1134.
16. Forss D.A. Review of the progress of dairy science. mechanism of formation of aroma compounds in milk and milk products J. Dairy Res. 46:1979;691-697.
17. Forss D.A., Patton S. Flavour of Cheddar cheese. J. Dairy Sci. 49:1966;89-94.
18. Fox, P.F., 1988/89. Accelerated cheese ripening. Food Biotechnol. 2, 133-141.
19. Fox P.F., Law J., McSweeney P.L.H., Wallace J. Biochemistry of cheese ripening. Fox P.F. Cheese: Chemistry, Physics and Biochemistry. Vol. 1:1993;389-437 Chapman and Hall, London.
20. Grappin R., Rank T.C., Olson N.F. Primary proteolysis of cheese proteins during ripening. J. Dairy Sci. 68:1985;531-540.
21. Hashisaka A.E., Matches J.R., Batters Y., Hungate F.P., Dong F.M. Effects of gamma irradiation at -78°C on microbial populations in dairy products. J. Food Sci. 55:1990;1284-1289.
22. International Committee on Food Microbiology and Hygiene (ICFMH), 1983. The microbiological safety of irradiated food. Codex Alimentarius Commission, Document CX/FH 83/9.
23. International Dairy Federation Standard, 1990. Milk and milk products: detection and enumeration of yeasts and moulds. IDF Standard 94B.
24. International Dairy Federation Standard, 1991. Milk and milk products: enumeration of psychrotrophic microorganisms - colony count technique at 6.5°C. IDF Standard 101A.
25. International Dairy Federation Standard, 1992. Preparation of test samples and dilutions for microbiological examination. IDF Standard 122B.
26. Kuchroo C.N., Fox P.F. Soluble nitrogen in Cheddar cheese; comparison of extraction procedures. Milchwissenschaft. 37:1982;331-335.
27. Laleye L.C., Simard R.E., Lee B.H., Holley R.A. Quality attributes of Cheddar cheese containing added lactobacilli. J. Food Sci. 55:1990;114-118.
28. Lee B.H., Laleye L.C., Simard R.E., Munsch M.H., Holley R.A. Influence of homofermentative lactobacilli on the microflora and soluble nitrogen components in Cheddar cheese. J. Food Sci. 55:1990;391-397.
29. Lortal S. Is the autolysis of bacteria a key phenomenon in cheese ripening? Process (Rennes). 61:1995;1111-1115.
30. Marcos A., Esteban M.A., Leon F., Fernandez-Salguero J. Electrophoretic patterns of European cheeses. comparison and quantitation J. Dairy Sci. 62:1979;892-900.
31. Mc Sweeney P.L.H., Fox P.F. Cheese. methods of chemical analysis Fox P.F. Cheese Chemistry, Physics and Microbiology. Vol. 1:1993;341-387 Chapman & Hall, London.
32. Mc Sweeney P.L.H., Fox P.F., Lucey J.A., Jordan K., Cogan T.M. Contribution of the indigenous microflora to the maturation of Cheddar cheese. Int. Dairy J. 3:1993;613-634.
33. Mc Sweeney P.L.H., Pochet S., Fox P.F., Healy A. Partial identification of peptides from the water-insoluble fraction of Cheddar cheese. J. Dairy Res. 61:1994;587-590.
34. NCSS, 2001. Statistical Systems for Windows. Number Cruncher Statistical Systems. Kaysville, Utah, USA.
35. Patton S. Volatile acids and the aroma of Cheddar cheese. J. Dairy Sci. 46:1963;856-861.
36. Pearson D. Application of chemical method for the assessment of beef quality. Method related to fat spoilage. J. Sci. Food. Agric. 19:1968;553-556.
37. 18 method for measuring lipid peroxide in beef. J. Agric. Food Chem. 40:1992;2182-2185.
38. Rank T.C., Grappin R., Olson N.F. Secondary proteolysis of cheese during ripening. J. Dairy Sci. 68:1985;801-805.
39. Shalabi S.I., Fox P.F. Electrophoretic analysis of cheese. comparison of methods Ir. J. Food Sci. Technol. 11:1987;135-151.
40. Singh T.K., Fox P.F., Healy A. Water-soluble peptides in Cheddar cheese. isolation and identification of peptides in the UF-retentate of water-soluble fractions J. Dairy Res. 62:1995;629-640.
41. Tsiotsias A., Savvaidis I., Vassilia A., Kontominas M., Kotzekido P. Control of Listeria monocytogenes by low-dose irradiation in combination with refrigeration in the soft whey cheese 'Anthotyros'. Food Microbiol. 19:2002;117-126.
42. Urbain W.M. Food Irradiation. Food Science and Technology. A Series of Monographs. 1986;Academic Press, London.
43. Visser S., Slangen K.J., Van Rooijen P.J. Peptide substrates for chymosin (rennin). Interaction sites in κ-casein-related sequences located outside the (103-108)-hexapeptide region that fits into the enzyme active-site cleft. Biochem. J. 224:1987;553-558.
44. Wilkinson M.G. Acceleration of cheese ripening. Fox P.F. Cheese Chemistry, Physics and Microbiology. Vol. 1:1993;523-555 Chapman & Hall, London.
45. World Health Organization (WHO), 1997. Food Irradiation. Press release WHO/68.