Effect of activating lactoperoxidase system in cheese milk on the quality of Saint-Paulin cheese

International Journal of Dairy Technology

Volumn 64, Issue 1, 2011, Pages 75-83

  Boulares, Mouna ^a   Mankai, Mélika ^a   Hassouna, Mnasser ^a  

^a Ecole Superieure des Industries Alimentaires   (Tunisia)

Author keywords

Antimicrobial; Cheese; Lactoperoxidase system; Microbiological; Proteolysis; Ripening quality

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 78751622689     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2010.00646.x     Document Type: Article

References (41)

1. 2 and LP-system treated milk in the manufacture of Domiati cheese. Egyptian Journal of Dairy Science 24 127-140.
2. Addeo F, Nicolai M A, Chianese L, Moio L, Musso S, Bocca A and Del Giovine L (1995) A control method to detect bovine milk in ewe and water buffalo cheese using immunoblotting. Milchwissenschaft 50 83-85.
3. Ahola A J, Yli-Knuuttila H, Suomalaine T, Poussa T, Ahlstrom A, Meurman J H and Korpela R (2002) Short-term consumption of probiotic-containing cheese and its effect on dental caries risk factors. Archive of oral biology 47 799-804.
4. Bouton Y, Guyot P, Dasen A and Grappin R (1994) Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté. II - applications en sites industriels. Le Lait 74 33-46.
5. Calvo M V, Castillo I, Diaz-Barcos V, Requena T and Fontecha J (2007) Effect of a hygienized rennet paste and a defined strain starter on proteolysis, texture and sensory properties of semi-hard goat cheese. Food Chemistry 102 917-924.
6. Correa A, Nunes M and Milhomem A (2000) Occurrence and characterization of Aeromonas species in pasteurized milk and white cheese in Rio de Janeiro, Brazil. Journal of food Microbiology 56 62-65.
7. Dahl S, Tavaria F K and Xavier Malcata F (2000) Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening. International Dairy Journal 10 255-262.
8. Dimitrellou D, Kandylis P, Mallouchos A, Komaitis M, Koutinas A A and Kourkoutas Y (2010) Effect of freeze-dried kefir culture on proteolysis in feta-type and whey-cheeses. Food Chemistry 119 795-800.
9. Duncan A Rouch, Hubert Roginski, Margaret L Britz and Peter Roupas (2008) Determination of a nitrogen conversion factor for protein content in Cheddar cheese. International Dairy Journal 18 216-220.
10. Earnshaw R G, Banks J G, Defrise D and Francotte C (1989) The preservation of cottage cheese by an activated lactoperoxidase system. Food Microbiology 6 285-288.
11. Frank J F (1997) Milk and dairy products. In Food Microbiology, Fundamentals and Frontiers, pp 101-116, 581-594. Doyle M P, Beuchat L R, Montville T J, eds. Washington: American Society of Microbiology.
12. Gardea A A, Carvajal-Millán E, Higuera-Ciapara I, Figueroa C, Molina-Corral J, Rascón Orozco A and Inda A (2002) Calorimetric assessment of microbial growth in milk as affected by different conditions. Thermochimica Acta 394 179-184.
13. Guiraud J P (1998) Microbiologie alimentaire. Paris: Dunod.
14. Hassouna M, Mankaï M, Manaï M, Baccar M and Guizani N (1999) Évolution de la maturation d'un fromage industriel tunisien à pâte pressée non cuite: caractéristiques microbiologiques, physico-chimiques et biochimiques. Industries Alimentaires et Agricoles 116 33-42.
15. IDF (1988) Code of Practices for the Preservation of Raw Milk by the Lactoperoxidase System. Bulletin 234 of the International Dairy Federation 1-15. Brussels: International Dairy Federation.
16. Katsiari M C, Voutsinas L P, Kondyli E and Alichandis E (2002) Flavour enhancement of low-fat feta cheese using a commercial adjunct culture. Food Chemistry 79 203-208.
17. Kuchroo C N and Fox P F (1982) Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milkchwissenschaft 37 331-334.
18. Laemmli U K (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680-685.
19. Lara R, Mendoza A, de la Cruz I and Garcia H S (1987) Effect of the lactoperoxidase system on yield and characteristics of fresh type cheese. Milchwissenschaft 42 773-775.
20. Lawrence R C, Creamer L K and Gilles J (1987) Texture development during cheese ripening. Journal of Dairy Science 70 1748-1760.
21. S2-casein. Journal of Dairy Research 56 817-821.
22. Litopoulou-Tzanetaki E and Tzanetakis N (1992) Microbiological study of white-brined cheese made from raw goat milk. Food Microbiology 9 13-19.
23. Mankai M (2006) "Influence de la durée de réfrigération du lait cru sur l'évolution de la maturation d'un fromage à pâte semi dure de type Gouda: isolement, identification et caractérisation de la microflore psychrotrophe Gram-négative protéolytique". PhD Thesis. Ecole Supérieure des Industries Alimentaires de Tunis, Tunisia.
24. Mankai M, Hassouna M and Boudabous A (2003) Influence de la durée de réfrigération sur la microflore psychrotrophe, la protéolyse et la composition chimique et minérale du lait cru de collecte tunisien. Industries Alimentaires et Agricoles 120, n°12 12-17.
25. Mankai M, Ben Moussa O, Barbana C, Dhouib I, Hassouna M, Alvarenga N B and Canada J (2009) Study of antibacterial activity of Lactococcus lactis against spoilage psychrotrophic bacteria isolated from refrigerated raw milk. Journal of culture collections 6 42-51.
26. McSweeney P L H (2004) Biochemistry of cheese ripening. International Journal of Dairy Technology 57 127-144.
27. McSweeney P L H and Fox P F (1997) Chemical methods for the characterization of proteolysis in cheese during ripening: a review. Le lait 77 41-76.
28. Moatsou G, Massouras T, Kandarakis I and Anifantakis E (2002) Evolution of proteolysis during the ripening of traditional Feta cheese. Lait 82 601-611.
29. Ndambi O A, Kamga P B, Imelé H, Mendi S D and Fonteh F A (2008) Effects of milk preservation using the lactoperoxidase system on processed yogurt and cheese quality. African Journal of Food Agriculture Nutrition and Development 8 358-374.
30. NF (1985) Norme Française - NF V04.206.
31. Novella-Rodriguez S, Veciana-Nogués M T, Roig-Sagués A X, Trujillo-Mesa A J and Vidal-Carou M C (2004) Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4°C, 48hours) raw Goat's milk. Journal of Food Protection 67 110-116.
32. Pelaez C and Requena T (2005) Exploiting the potential of bacteria in the cheese ecosystem. International Dairy Journal 15 831-844.
33. Raynal K and Remeuf F (1998) The effect of heating on physicochemical and renneting properties of milk: a comparison between caprine, ovine and bovine milk. International Dairy Journal 8 695-706.
34. Seifu E, Buys E M and Donkin E F (2003) Effect of the lactoperoxidase system on the activity of mesophilic cheese starter cultures in goat milk. International Dairy Journal 13 953-959.
35. Seifu E, Buys E M, Donkin E F and Petzer L M (2004a) Antibacterial activity of the lactoperoxydase system against food borne pathogens in Saanen and South African Indigenous goat milk. Food Control 15 447-452.
36. Seifu E, Buys E M and Donkin E F (2004b) Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system. International Dairy Journal 14 581-589.
37. Seifu E, Buys E M and Donkin E F (2005) Significance of the lactoperoxidase system in the dairy industry and its potential applications. Food science and Technology 16 137-154.
38. Somers J M, Guinee T P and Kelly A L (2002) The effect of plasmin activity and cold storage of cheese milk on the composition, ripening and functionality of Mozzarella-type cheese. International Journal of Dairy Technology 55 5-11.
39. Tarakci Z, Coskun H and Tuncturk Y (2004) Some properties of fresh and ripened herby cheese, a traditional variety produced in Turkey. Food Technology and Biotechnology 42 47-50.
40. Tavaria F K, Franco I, Javier Carballo F and Xavier malcata F (2003) Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese. International Dairy Journal 13 537-545.
41. Zalazar C A, Meinardi C A and Candioti M C (1990) Thermization and refrigeration of milk for cheesemake. Science e Tecnica Lattiero-Casearia 41 495-509.