Characterization of Italian Cheeses ripened under nonconventional conditions

Journal of Dairy Science

Volumn 90, Issue 6, 2007, Pages 2689-2704

  Di Cagno, R ^a   Buchin, S ^b   De Candia, S ^a   De Angelis, M ^a   Fox, P F ^c   Gobbetti, M ^a  

^a UNIVERSITY OF BARI   (Italy)

^b Natl Inst of Agricultural Research   (France)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Barrique cheeses; Endogenous lactic acid bacteria; Proteolysis; Volatile compound

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; JUGLANS; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; LEUCONOSTOC MESENTEROIDES; SANGUINICOLA; WEISSELLA;

BACTERIAL DNA; VOLATILE FATTY ACID;

ARTICLE; BIODIVERSITY; CHEESE; CHEMISTRY; ENTEROCOCCUS; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; ITALY; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PRINCIPAL COMPONENT ANALYSIS; RANDOM AMPLIFIED POLYMORPHIC DNA; SPECIES DIFFERENCE; VOLATILIZATION;

BIODIVERSITY; CHEESE; DNA, BACTERIAL; ENTEROCOCCUS; FATTY ACIDS, VOLATILE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; ITALY; LACTOBACILLUS; PRINCIPAL COMPONENT ANALYSIS; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SPECIES SPECIFICITY; VOLATILIZATION;

EID: 34547686721     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2006-654     Document Type: Article

References (57)

1. Altschul, S. F., T. L. Madden, A. A. Schaffer, J. Zhang, Z. Zhang, W. Miller, and D. J. Lipman. 1997. Gapped BLAST and PSI-BLAST: A new generation of protein database search programs. Nucleic Acids Res. 25:3389-3402.
2. Andrews, A. T. 1983. Proteinases in normal bovine milk and their action on caseins. J. Dairy Res. 50:45-55.
3. Barbieri, G., L. Bolzoni, M. Careri, A. Mangia, G. Parolai, S. Spagnoli, and R. Virgili. 1994. Study of the volatile fraction of Parmesan cheese volatiles. Chromatographia 38:386-394.
4. Barron, L. J. R., Y. Redondo, C. E. Flanagan, F. J. Pérez- Elortondo, M. Albisu, A. I. Nájera, M. de Renobales, and E. Fernández-García. 2005. Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes' raw milk and animal rennet. Int. Dairy J. 15:371-382.
5. Berthier, F., E. Beuvier, A. Dasen, and R. Grappin. 2001. Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers. Int. Dairy J. 11:293-305.
6. Blakesley, F., and J. A. Boezi. 1977. A new staining technique for proteins in Polyacrylamide gels using Coomassie brillant blue G250. Anal. Biochem. 82:580-582.
7. Buchin, S., V. Delague, G. Duboz, J. L. Berdagué, E. Beuvier, S. Pochet, and R. Grappin. 1998. Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese. J. Dairy Sci. 81:3097-3107.
8. Buttery, R. G., D. M. Light, Y. Nam, G. B. Merril, and N. Roitman. 2000. Volatile components of green walnut husks. J. Agric. Food Chem. 48:2858-2861.
9. Carbonell, M., M. Nunez, and E. Fernández-García. 2002. Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics. Lait 82:683-698.
10. Church, F. C., H. E. Swaisgood, D. H. Porter, and G. L. Catignani. 1983. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. J. Dairy Sci. 66:1219-1227.
11. Coda, R., E. Brechany, M. De Angelis, S. de Candia, R. Di Cagno, and M. Gobbetti. 2006. Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes' milk cheeses. J. Dairy Sci. 89:4126-4143.
12. Crow, V. L. 1990. Properties of the 2,3-butanediol dehydrogenase from Lactococcus lactis subsp. lactis in relation to citrate fermentation. Appl. Environ. Microbiol. 56:1656-1662.
13. De Angelis, M., A. Corsetti, N. Tosti, J. Rossi, M. R. Corbo, and M. Gobbetti. 2001. Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic and cell wall protein analysis. Appl. Environ. Microbiol. 67:2011-2020.
14. De Angelis, M., S. Siragusa, M. Berloco, L. Caputo, L. Settanni, G. Alfonsi, M. Amerio, A. Grandi, A. Ragni, and M. Gobbetti. 2006. Isolation, identification and selection of potential probiotic lactobacilli from pig faeces to be used as additives in pelleted feeding. Res. Microbiol. 157:792-801.
15. De Los Reyes-Gavilán, C. G., G. K. Y. Limsowtin, P. Tailliez, L. Séchaud, and J. Accolas. 1992. A Lactobacillus helveticus-specific DNA probe detects restriction fragment length polymorphisms in this species. Appl. Environ. Microbiol. 58:3429-3432.
16. Díaz-Maroto, M. C., I. J. Díaz-Maroto Hidalgo, E. Sanchez-Palomo, and M. S. Perez-Coello. 2005. Volatile components and key odorants of fennel (Foenicuium vulgare Mill.) and thyme (Thymus vulgaris L.) oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction. J. Agric. Food Chem. 53:5385-5389.
17. Di Cagno, R., J. Banks, J. Sheehan, P. F. Fox, E. Y. Brechany, A. Corsetti, and M. Gobbetti. 2003. Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes' milk cheeses. Int. Dairy J. 13:961-972.
18. Estell, R. E., E. L. Fredrickson, D. M. Anderson, and M. D. Remmenga. 2005. Effects of γ-terpinene, terpinolene, α-copaene, and α-terpinene on consumption of alfalfa pellets by sheep. J. Anim. Sci. 83:1967-1971.
19. Estevez, M., S. Ventanas, R. Ramirez, and R. Cava. 2005. Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters. J. Agric. Food Chem. 53:8317-8324.
20. Fernández-García, E., P. Gaya, M. Medina, and M. Nuñez. 2004. Evolution of the volatile components of raw ewes' milk Castellano cheese: Seasonal variation. Int. Dairy J. 14:39-46.
21. Fox, P. F., and P. L. H. McSweeney. 2004. Cheese: An overview. Pages 1-18 in Cheese: Chemistry, Physics and Microbiology. Vol. 1. P. F. Fox, P. L. H. McSweeney, T. M. Cogan, and T. P. Guinee, ed. Chapman and Hall, London, UK.
22. Fox, P. F., P. L. H. McSweeney, and C. M. Lynch. 1998. Significance of non-starter lactic acid bacteria in Cheddar cheese. Aust. J. Dairy Technol. 53:5383-5389.
23. Giraffa, G., L. Rossetti, and E. Neviani. 2000. An evaluation of chelex-based DNA purification protocols for the typing of lactic acid bacteria. J. Microbiol. Methods 42:175-184.
24. Gobbetti, M., B. Folkertsma, P. F. Fox, A. Corsetti, E. Smacchi, M. De Angelis, J. Rossi, K. Kilcawley, and M. Cortin. 1999. Microbiology and biochemistry of Fossa (pit) cheese. Int. Dairy J. 9:763-773.
25. Goebel, B. M., and E. Stackebrandt. 1994. Cultural and phylogenetic analysis of mixed microbial populations found in natural and commercial bioleaching environments. Appl. Environ. Microbiol. 60:1614-1621.
26. Home, J., S. Carpino, L. Tuminello, T. Rapisarda, L. Corallo, and G. Licitra. 2005. Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses. Int. Dairy J. 15:605-617.
27. IDF (International Dairy Federation). 1964. Determination of the protein content of processed cheeses products. Standard 25. International Dairy Federation, Brussels, Belgium.
28. IDF (International Dairy Federation). 1970. Determination of dry matter content in whey cheese. Standard 58. International Dairy Federation, Brussels, Belgium.
29. IDF (International Dairy Federation). 1988. Determination of salt content. Standard 12B. International Dairy Federation, Brussels, Belgium.
30. IDF (International Dairy Federation). 1989. Determination of pH. Standard 115A. International Dairy Federation, Brussels, Belgium.
31. Izco, J. M., and P. Torre. 2000. Characterization of volatile flavour compounds in Roncal cheese extracted by "purge and trap" method and analyzed by GC-MS. Food Chem. 70:409-417.
32. Jollivet, N., J. Chataud, Y. Vayssier, M. Bensoussan, and J. Belin. 1994. Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link. J. Dairy Res. 61:241-248.
33. Jorgensen, U., M. Hansen, L. P. Christensen, K. Jensen, and K. Kaack. 2000. Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars. J. Agric. Food Chem. 48:2376-2383.
34. Keskitalo, M., E. Pehu, and J. E. Simon. 2001. Variation in volatile compounds from tansy (Tanacetum vulgare L.) related to genetic and morphological differences of genotypes. Biochem. Syst. Ecol. 29:267-285.
35. Klesk, K., M. Qian, and R. R. Martin. 2004. Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington. J. Agric. Food Chem. 11:5155-5161.
36. Kuchroo, C. N., and P. F. Fox. 1982. Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures. Milchwissenschaft 37:331-335.
37. Lee, H. S. 2004. p-Anisaldehyde: Acaricidal component of Pimpinella anisum seed oil against the house dust mites Dermatophagoides farinae and Dermatophagoides pteronyssinus. Planta Med. 70:279-281.
38. Liu, Y., C. Hu, H. Ni, and J. Sun. 2001. Effects of volatiles from different trophic level on foraging behaviour of Aphidus avenae. Ying Yong Sheng Tai Xue Bao 12:581-584.
39. Macedo, A. C., T. G. Tavares, and F. X. Malcata. 2004. Influence of native lactic acid bacteria on the microbiological and sensory profiles of Serra da Estrela cheese. Food Microbiol. 21:233-240.
40. Mallia, S., E. Fernández-García, and J. O. Bosset. 2005. Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses. Int. Dairy J. 15:741-758.
41. Mariaca, R. G., E. Fernández-García, A. F. Mohedano, and M. Nuñez. 2001. Volatile fraction of ewe's milk semi-hard cheese manufactured with and without the addition of a cysteine proteinase. Food Sci. Technol. Int. 212:239-246.
42. McSweeney, P. L. H. 2004. Biochemistry of cheese ripening: Introduction and overview. Pages 347-360 in Cheese: Chemistry, Physics and Microbiology. Vol. 1. P. F. Fox, P. L. H. McSweeney, T. M. Cogan, and T. P. Guinee, ed. Chapman and Hall, London, UK.
43. Moio, L., and F. Addeo. 1998. Grana Padano cheese aroma. J. Dairy Res. 60:199-213.
44. Molimard, P., and H. E. Spinnler. 1996. Compounds involved in the flavour of surface mold-ripened. J. Dairy Sci. 79:169-184.
45. Nogueira, M. C. L., G. Lubachevsky, and S. A. Rankin. 2005. A study of the volatile composition of Minas cheese. Lebensm. Wiss. Technol. 38:555-563.
46. Ntezurubanza, L., J. J. Scheffer, and A. Looman. 1985. Composition of the essential oil of Ocimum canum grown in Rwanda. Pharmaceut. Weekblad Sci. Ed. 7:273-276.
47. Pinho, O., I. M. P. L. V. O. Ferreira, and M. Ferreira. 2004. Discriminate analysis of the volatile fraction from "Terrincho" ewe cheese: Correlation with flavour characteristics. Int. Dairy J. 14:455-464.
48. Poveda, J. M., M. J. Sousa, L. Cabezas, and P. L. H. McSweeney. 2003. Preliminary observations on proteolysis in Manchego cheese made with deflned-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter. Int. Dairy J. 13:169-178.
49. Preininger, M., and W. Grosch. 1994. Evaluation of key odorants of the neutral volatiles of Emmentaler cheese by the calculation of odour activity values. Lebensm. Wiss. Technol. 27:237-244.
50. Pripp, A., H. Shakeel-Ur-Rehman, P. L. H. McSweeney, and P. F. Fox. 1999. Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single strain starters on proteolysis in miniature Cheddar-type cheeses. Int. Dairy J. 9:473-479.
51. Resmini, P., L. Pellegrino, J. Hogenboom, and M. Bertuccioli. 1988. Atti giornata di studio. Consorzio del Formaggio Parmigiano Reggiano, Reggio Emilia, Italy.
52. Rossetti, L., and G. Giraffa. 2005. Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint data-bases. J. Microbiol. Methods 63:135-144.
53. SAS Institute. 1985. User's Guide: Statistics, Version 5 Edition. SAS Institute Inc., Cary, NC.
54. Silva, M. L., F. X. Malcata, and G. De Revel. 1996. Volatile contents of grape marcs in Portugal. J. Food Composition Anal. 9:72-80.
55. Villasenor, M. J., E. Valero, J. Sanz, and I. Martinez-Castro. 2000. Analysis of volatile components of Manchego cheese by dynamic headspace followed by automatic thermal desorption-GC-MS. Milchwissenschaft 55:378-382.
56. Woo, A., and R. C. Lindsay. 1984. Concentration of major free fatty acids and flavour development in Italian cheese varieties. J. Dairy Sci. 69:960-968.
57. Wouters, T. M., E. H. E. Ayad, J. Hugenholtz, and G. Smith. 2002. Microbes from raw milk for fermented dairy products. Int. Dairy J. 12:91-109.