Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times

Journal of Dairy Science

Volumn 93, Issue 7, 2010, Pages 2896-2905

  Picon, A ^a   Gaya, P ^a   Fernandez Garcia E ^a   Rivas Canedo A ^a   Avila M ^a   Nunez M ^a  

^a INIA   (Spain)

Author keywords

Ewe milk; Frozen curd; Hisp nico cheese; Pressing time

Indexed keywords

AMINO ACID; AMINOPEPTIDASE; MILK PROTEIN; PEPTIDE;

ANIMAL; ARTICLE; CATTLE; CHEESE; CHEMISTRY; FEMALE; FOOD FREEZING; FOOD HANDLING; HUMAN; LIPOLYSIS; METABOLISM; MILK; PH; SHEEP; TASTE; TIME;

AMINO ACIDS; AMINOPEPTIDASES; ANIMALS; CATTLE; CHEESE; FEMALE; FOOD HANDLING; FROZEN FOODS; HUMANS; HYDROGEN-ION CONCENTRATION; LIPOLYSIS; MILK; MILK PROTEINS; PEPTIDES; SHEEP; TASTE; TIME FACTORS;

BACTERIA (MICROORGANISMS);

EID: 77953903703     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-3041     Document Type: Article

References (31)

1. Alichanidis E., Polychroniadou A., Tzanetakis N., Vafopoulou A. Teleme cheese from deep-frozen curd. J. Dairy Sci. 1981, 64:732-739.
2. Alonso L., Juárez M., Ramos M., Martín-Alvarez P.J. Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheese. Int. J. Food Sci. Technol. 1987, 22:525-534.
3. Ávila M., Garde S., Fernández-García E., Medina M., Nuñez M. Effect of high pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of Hispánico cheese: Correlation of volatile compounds and sensory analysis. J. Agric. Food Chem. 2006, 54:382-389.
4. Ávila M., Garde S., Gaya P., Medina M., Nuñez M. Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese. Int. Dairy J. 2005, 15:145-153.
5. Ávila M., Garde S., Gaya P., Medina M., Nuñez M. Effect of high pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture and taste of Hispánico cheese. J. Dairy Sci. 2006, 89:2882-2893.
6. Carbonell M., Nuñez M., Fernández-García E. Evolution of the volatile compounds of ewes raw milk La Serena cheese during ripening. Correlation with flavor characteristics. Lait 2002, 82:683-698.
7. Casla D., Fontecha J., Gomez R., Pelaez C. The effects of freezing and frozen storage of ewes milk cheese on the viability and proteolytic activity of lactococci used as a starter. Z. Lebensm. Unters. Forsch. 1995, 200:59-63.
8. Church F.C., Swaisgood H.E., Porter D.H., Catignani G.L. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. J. Dairy Sci. 1983, 66:1219-1227.
9. De Jong C., Badings H.T. Determination of free fatty acids in milk and cheese-Procedures for extraction, clean up, and capillary gas-chromatographic analysis. J. High Resol. Chromatogr. 1990, 13:94-98.
10. Engels W.J.M., Dekker R., De Jong C., Neeter R., Visser S. A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. Int. Dairy J. 1997, 7:255-263.
11. Engels W.J.M., Visser S. Development of cheese flavor from peptides and amino acids by cell-free extracts of Lactococcus lactis ssp. cremoris B78 in a model system. Neth. Milk Dairy J. 1996, 50:3-17.
12. Fernández-García E., Carbonell M., Calzada J., Nuñez M. Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: A comparative study. Int. Dairy J. 2006, 16:252-261.
13. Fontecha J., Kalab M., Medina J.A., Peláez C., Juárez M. Effects of freezing and frozen storage on the microstructure and texture of ewe's milk cheese. Z. Lebensm. Unters. Forsch. 1996, 203:245-251.
14. Fontecha J., Peláez C., Juárez M., Martín-Hernández M.C. Effect of freezing and frozen storage on the physicochemical, organoleptic and microbiological characteristics of a semi-hard ewes' milk cheese. J. Dairy Res. 1994, 61:133-142.
15. Garde S., Ávila M., Gaya P., Medina M., Nuñez M. Proteolysis of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639. J. Dairy Sci. 2006, 89:840-849.
16. Garde S., Carbonell M., Fernández-García E., Medina M., Nuñez M. Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter and bacteriocin-producing Lactococcus lactis ssp. lactis INIA 415. J. Agric. Food Chem. 2002, 50:6752-6757.
17. Garde S., Gaya P., Fernández-García E., Medina M., Nuñez M. Proteolysis and volatile compounds in Hispánico cheese manufactured with a mesophilic starter, a thermophilic starter, and calcium alginate-nisin microparticles. J. Dairy Sci. 2003, 86:3038-3047.
18. Garde S., Tomillo J., Gaya P., Medina M., Nuñez M. Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic adjunct culture and bacteriocin-producing Lactococcus lactis ssp. lactis INIA 415 adjunct culture. J. Agric. Food Chem. 2002, 50:3479-3485.
19. Gaya P., Medina M., Rodríguez-Marín M.A., Nuñez M. Accelerated ripening of ewes' milk Manchego cheese: The effect of elevated ripening temperatures. J. Dairy Sci. 1990, 73:26-32.
20. Gómez M.J., Garde S., Gaya P., Medina M., Nuñez M. Relationship between levels of hydrophobic peptides and bitterness in cheese made from pasteurized and raw milk. J. Dairy Res. 1997, 64:289-297.
21. Krause I., Bockhardt A., Neckermann H., Henle T., Klostermeyer H. Simultaneous determination of amino acids and biogenic amines by reversed-phase high-performance liquid chromatography of the dabsyl derivatives. J. Chromatogr. A 1995, 715:67-79.
22. Lane C.N., Fox P.F. Role of starter enzymes during ripening of Cheddar cheese made from pasteurised milk under controlled microbiological conditions. Int. Dairy J. 1997, 7:55-63.
23. Lau K.Y., Barbano D.M., Rasmussen R.R. Influence of pasteurization of milk on protein breakdown in Cheddar cheese during aging. J. Dairy Sci. 1991, 74:727-740.
24. Martín-Hernández C., Juárez M., Ramos M., Martín-Alvarez P. Effects of freezing and frozen storage on the physicochemical and sensory characteristics of four types of goat's cheese. Z. Lebensm. Unters. Forsch. 1990, 190:325-330.
25. McSweeney P.L.H., Sousa M.J. Biochemical pathways for the production of flavor compounds in cheeses during ripening: A review. Lait 2000, 80:293-324.
26. Morgan S., Ross R.P., Hill C. Increasing starter cell lysis in Cheddar cheese using a bacteriocin-producing adjunct. J. Dairy Sci. 1997, 80:1-10.
27. Sendra E., Mor-Mur M., Pla R., Guamis B. Evaluation of freezing pressed curd for delayed ripening of semi-hard ovine cheese. Milchwissenschaft 1999, 54:550-553.
28. Sendra E., Saldo J., Mor-Mur M., Pla R., Guamis B. Long term frozen storage of Manchego curds. Milchwissenshaft 2002, 57:635-637.
29. Smit G., Smit B., Engels W. Flavor formation by lactic acid bacteria and biochemical flavor profiling of cheese products. FEMS Microbiol. Rev. 2005, 29:591-610.
30. Tejada L., Gómez R., Vioque M., Sánchez E., Mata C., Fernández-Salguero J. Effect of freezing and frozen storage on the sensorial characteristics of Los Pedroches, a Spanish ewe cheese. J. Sens. Stud. 2000, 15:251-262.
31. Tejada L., Sánchez E., Gómez R., Vioque M., Fernández-Salguero J. Effect of freezing and frozen storage on chemical and microbiological characteristics in sheep milk cheese. J. Food Sci. 2002, 67:126-129.