Functional Pecorino cheese production by using innovative lamb rennet paste

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 389-396

  Santillo, Antonella ^a   Bevilacqua, Antonio ^a   Corbo, Maria Rosaria ^a   Sevi, Agostino ^a   Sinigaglia, Milena ^a   Albenzio, Marzia ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Conjugated linoleic acid; Encapsulated probiotic; Ovine cheese; Proteolytic activities

Indexed keywords

DAIRIES; LINOLEIC ACID; PROBIOTICS;

BIFIDOBACTERIUM LACTIS; BIFIDOBACTERIUM LONGUM; CONJUGATED LINOLEIC ACID; ENCAPSULATED PROBIOTIC; ENCAPSULATED PROBIOTICS; LACTOBACILLUS ACIDOPHILUS; OVINE CHEESE; PROTEOLYTIC ACTIVITIES;

CHEESES;

OVIS;

EID: 84916208592     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.02.012     Document Type: Article

References (36)

1. M. Albenzio, A. Santillo, M. Caroprese, R. Marino, A. Trani, and M. Faccia Biochemical patterns in ovine cheese: Influence of probiotic strains Journal of Dairy Science 92 2010 3487 3496
2. E. Altermann, W.M. Russell, M.A. Azcarate-Peril, R. Barrangou, B.L Buck, and O. McAuliffe Complete genome sequence of the probiotic lactic acid bacterium Lactobacillus acidophilus NCFM Proceeding of the National Academy of Sciences of the United States of America 102 2005 3906 3912
3. A.T. Andrews Proteinases in normal bovine milk and their action on caseins Journal of Dairy Research 50 1983 45 55
4. AOAC Official methods of analysis of AOAC international 1990 AOAC International Arlington, VA, USA
5. A. Bevilacqua, C. Altieri, M.R. Corbo, M. Sinigaglia, and L.I.I. Ouoba Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: Selection of potential multifunctional starter cultures Journal of Food Science 75 2010 536 544
6. R.W. Blakesley, and J.A. Boezi A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250 Analitycal Biochemistry 82 1977 580 582
7. M. Bustamante, M. Virto, I. Aramburu, L.J.R. Barron, F.J. Pérez-Elortondo, and M. Albisu Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters International Dairy Journal 13 2003 547 557
8. M.R. Corbo, A. Bevilacqua, and M. Sinigaglia Shelf life of alginate beads containing lactobacilli and bifidobacteria. Characterization of microspheres containing Lactobacillus delbrueckii subsp. bulgaricus International Journal of Food Science and Technology 46 2011 2212 2217
9. C. de Jong, and H.T. Badings Determination of free fatty acids in milk and cheese. Procedures of extraction, clean up, and capillary gas chromatographic analysis Journal of High Resolution Chromatography 13 1990 94 98
10. W.K. Ding, and N.P. Shah Effect of various encapsulating materials on the stability of probiotic bacteria Journal of Food Science 74 2009 100 107
11. G. Gardiner, C. Stanton, P.B. Lynch, K. Collins, G. Fitzgerald, and R.P. Ross Evaluation of cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract Journal of Dairy Science 82 1999 1379 1387
12. J.C. Gripon, M.J. Desmazeaud, D. Le Bars, and J.L Bergere Etude du role des microorganismens et des enzymes au cours de la maturation des fromages Le Lait 548 1975 502 515
13. IDF (International Dairy Federation) Cheese and processed cheese products Determination of dry matter. IDF standard no 4 1986 FIL-IDF Brussels, Belgium
14. IDF (International Dairy Federation) Determination of pH IDF standard no 115A 1989 FIL-IDF Brussels, Belgium
15. C. Janer, F. Arigoni, B.H. Lee, C. Peláez, and T. Requena Enzymatic ability of Bifidobacterium animalis subsp. lactis to hydrolyze milk proteins: Identification and characterization of endopeptidase O Applied and Environmental Microbiology 71 2005 8460 8465
16. H. Jensen, S. Grimmer, K. Naterstad, and L Axelsson In vitro testing of commercial and potential probiotic lactic acid bacteria International Journal of Food Microbiology 153 2012 216 222
17. S.A. Jimenez-Marquez, J. Thibault, and C. Lacroix Prediction of moisture in cheese of commercial production using neural networks International Dairy Journal 15 2005 1156 1174
18. C.N. Kuchroo, and P.F. Fox Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures Milchwissenschaft 37 1982 331 335
19. H. Mirzaei, H. Pourjafar, and A. Homayouni Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese Food Chemistry 132 2012 1966 1970
20. W.R. Morrison, and L.M. Smith Preparation of fatty acids methyl esters and dimethylacetals from lipids with boron fluoridemethanol Journal of Lipid Research 5 1964 600 608
21. B. Özer, H.A. Kirmaci, E. Şenel, M. Atamer, and A. Hayaloʇlu Improving the viability of Bifidobacterium bifidum BB-12 and Lactobacillus acidophilus LA-5 in white-brined cheese by microencapsulation International Dairy Journal 19 2009 22 29
22. B. Prieto, I. Franco, J.G. Prieto, A. Bernardo, and J. Carballo Proteolytic and lipolytic changes during the ripening of Leon raw cow's milk cheese, a Spanish traditional variety International Journal of Food Science and Technology 37 2002 661 671
23. R.P. Ross, G. Fitzgerald, K. Collins, and C. Stanton Cheese delivering biocultures - Probiotic cheese Australian Journal of Dairy Technology 57 2002 71 78
24. A. Santillo, and M. Albenzio Influence of lamb rennet paste containing probiotic on proteolysis and rheological properties of Pecorino cheese Journal of Dairy Science 91 2008 1733 1742
25. A. Santillo, M. Albenzio, A. Bevilacqua, M.R. Corbo, and A. Sevi Encapsulation of probiotic bacteria in lamb rennet paste: Effects on the quality of Pecorino cheese Journal of Dairy Science 95 2012 3489 3500
26. A. Santillo, M. Albenzio, M. Quinto, M. Caroprese, R. Marino, and A. Sevi Probiotic in lamb rennet paste enhances rennet lipolytic activity, and CLA and linoleic acid content in Pecorino cheese Journal of Dairy Science 92 2009 1330 1337
27. A. Santillo, M. Caroprese, R. Marino, A. Muscio, A. Sevi, and M. Albenzio Influence of lamb rennet paste on composition and proteolysis during ripening of Pecorino Foggiano cheese International Dairy Journal 17 2007 535 546
28. A. Santillo, M. Quinto, M. Dentico, A. Muscio, A. Sevi, and M. Albenzio Rennet paste from lambs fed a milk substitute supplemented with Lactobacillus acidophilus: Effects on lipolysis in ovine cheese Journal of Dairy Science 90 2007 3134 3142
29. SAS Institute SAS user's guide. Version 9.2 2011 SAS Institute Inc. Cary, NC
30. L Settanni, and G. Moschetti Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits - Review Food Microbiology 27 2010 691 697
31. S.S. Shapiro, and M. Wilk An analysis of variance test for normality Biometrika 52 1965 SAS Institute 591 601 (2004)
32. J. Stadhouders The hydrolysis of protein during ripening of Dutch cheese. The enzymes of the bacteria involved Netherlands Milk Dairy Journal 14 1960 106 110
33. C. Stanton, G. Gardiner, P.B. Lynch, J.K. Collins, G. Fitzgerald, and R.P. Ross Probiotic cheese International Dairy Journal 8 1998 491 496
34. M. van de Guchte, P. Serror, C. Chervaux, T. Smokvina, S.D. Ehrlich, and M. Maguin Stress response in lactic acid bacteria Antonie van Leeuwenhoek 82 2002 187 216
35. C.G. Vinderola, and J.A. Reinheimer Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria International Dairy Journal 8 1999 497 505
36. P. Watkinson, C. Coker, R. Crawford, C. Dodds, K. Johnston, and A. McKenna Effect of cheese pH and ripening time on model cheese textural properties and proteolysis International Dairy Journal 11 2001 455 464