Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties

LWT

Volumn 63, Issue 2, 2015, Pages 837-845

  Mushtaq, Mehvesh ^a   Gani, Adil ^a   Shetty, Prathapkumar Haladay ^b   Masoodi, F A ^a   Ahmad, Mudasir ^a  

^a UNIVERSITY OF KASHMIR   (India)

^b PONDICHERRY UNIVERSITY   (India)

Author keywords

Antioxidant properties; ATR FTIR analysis; Kalari cheese; Microbiological analysis; Physicochemical properties

Indexed keywords

ANTIOXIDANTS; BACILLI; CHEESES; FATTY ACIDS; FREEZING; HARDNESS; PHYSICOCHEMICAL PROPERTIES; PLANTS (BOTANY); QUALITY CONTROL; REFRIGERATION; SUPERSATURATION; TEMPERATURE;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; ANTIOXIDANT PROPERTIES; ATR FTIR; FREEZING TEMPERATURES; MICROBIOLOGICAL ANALYSIS; QUALITY PARAMETERS; STORAGE TEMPERATURES;

DAIRIES;

LACTOCOCCUS;

EID: 84930367473     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.04.054     Document Type: Article

References (50)

1. Ammor S., Tauveron G., Dafour E., Chevallier I. Antimicrobial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small scale facility 1- screening and characterization of antibacterial compounds. Food Control 2006, 17(6):454-461.
2. AOAC Official methods of analyses 1997, Association of Official Analytical Chemists International, Gaithersburg, Maryland. 16th ed.
3. Bourne B.C. Food texture and viscosity: Concept and measurement 2002, Academic Press, New York, NY. 2nd ed.
4. Buriti F.C.A., da Rocha J.S., Assis E.G., Saad S.M.I. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. Lebensmittel-Wissenschaft und Technologie 2005, 38:173-180.
5. Castro W.F., Mariutti L.R.B., Bragagnolo N. The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storage. Food Chemistry 2011, 124:126-131.
6. Choi J., Sabikhi L., Hassan A., Anand S. Bioactive peptides in dairy products. International Journal of Dairy Technology 2012, 65:1-12.
7. CIE (Commission Internationale de l'Eclairage) Colorimetry 1976, Publ. No. 15, Bureau Central de la CIE, Vienna, Austria.
8. Conte A., Gammariello D., di Giulio S., Attanasio M., Del Nobile M.A. Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese. Journal of Dairy Science 2009, 92:887-894.
9. Diamantino V.R., Beraldo F.A., Sunakozawa T.N., Penna A.L.B. Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese. LWT - Food Science and Technology 2014, 56:356-362.
10. Diezhandino I., Fernández D., González L., McSweeney P.L.H., Fresno J.M. Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese). Food Chemistry 2015, 168:134-141.
11. Duh P.D., Tu Y.Y., Yen G.C. Antioxidant activity of water extract of Harng Jyur (Chrysanthemum morifolium Ramat). Lebensmittel-Wissenschaft und Technologie 1999, 32:269-277.
12. Elsamani M.O., Habbani S.S., Babiker E.E., Ahmed I.A.M. Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk. LWT - Food Science and Technology 2014, 59:553-559.
13. FIL-IDF Milk and milk products. Preparation of test samples and dilutions for microbiological examination 1992, International dairy federation, Brussels, Standard 122B.
14. Fuentes L., Mateo J., Quinto E.J., Caro I. Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage. Journal of Dairy Science 2015, 10.3168/jds.2014-8152.
15. w on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology. Enzyme Microbial Technology 1999, 25(10):795-809.
16. Gori A., Maggio R.M., Cerretani L., Nocetti M., Caboni M.F. Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques. International Dairy Journal 2012, 23:115-120.
17. Hafeez Z., Cakir-Kiefer C., Roux E., Perrin C., Miclo L., Dary-Mourot A. Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products. Food Research International 2014, 63:71-80.
18. IDF (International Dairy Federation) Milk and milk products. Detection and enumeration of yeasts and moulds 1985, IDF standard 94A.
19. Jhonson M. Casein - how it colors cheese. UW Dairy Pipeline - Wisconsin Centre for Dairy Research 1999, Spring 11(2):1-7.
20. Joshi N.S., Muthukumarappan K., Dave R.I. Effect of calcium on microstructure and meltability of part skim Mozzarella cheese. Journal of Dairy Science 2004, 87(7):1975-1985.
21. Kirmaci H.A., Hayaloglu A.A., Ozer H.B., Atosoy A.F., Turkoglu H. Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems. Small Ruminant Research 2014, 119:120-129.
22. Kuo M., Gunasekaran S. Effect of freezing and frozen storage on microstructure of mozzarella and pizza cheeses. LWT - Food Science and Technology 2009, 42:9-16.
23. Lerma-Garcia M.J., Gori A., Cerretani L., Simó-Alfonso E.F., Caboni M.F. Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy. Journal of Dairy Science 2010, 93:4490-4496.
24. Li B., Chen F., Wang X., Baoping J., Yonnie W. Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chemistry 2007, 102:1135-1143.
25. Luck H., Dunkeld M. Enterobacteriaceae in cheese. South African Journal of Dairy Technology 1981, 13:9-14.
26. McMahon D.J., Fife R.L., Oberg C.J. Water partitioning in Mozzarella cheese and its relationship to cheese meltability. Journal of Dairy Science 1999, 82(7):1361-1369.
27. Meira S.M.M., Daroit D.J., Helfer V.E., Corrêa A.P.F., Segalin J., Carro S., et al. Bioactive peptides in water-soluble extracts of ovine cheeses from Southern Brazil and Uruguay. Food Research International 2012, 48:322-329.
28. Mistry V.V. Low fat cheese technology. International Dairy Journal 2001, 11(4-7):413-422.
29. Nagpal R., Behare P., Rana R., Kumar A., Kumar M., Arora S. Bioactive peptides derived from milk proteins and their health beneficial potentials: an update. Food Function 2011, 2:18-27.
30. Ohkawa H., Ohishi H., Yagi K. Assay for lipid peroxide in animal tissues by thiobarbituric acid reaction. Analytical Biochemistry 1979, 95:351-358.
31. Oner Z., Karahan A.G., Aloglu H. Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening. LWT - Food Science and Technology 2006, 39:449-454.
32. Ong L., Shah N.P. Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses. LWT - Food Science and Technology 2008, 41(9):1555-1566.
33. Park K.Y., Gu Y., Lee Y., Yang Z. Phosphatidic acid induces leaf cell death in Arabidopsis by activating the Rho-related small G protein GTPase-mediated pathway of reactive oxygen species generation. Plant Physiology 2004, 134:129-139.
34. Phanturat P., Benjakul S., Visessanguan W., Roytrakul S. Use of pyloric caeca extract from bigeye snapper (Priacanthus macracanthus) for the production of gelatin hydrolysate with antioxidative activity. LWT - Food Science and Technology 2010, 43:86-97.
35. Piard J.C., Desmazeaud M. Inhibiting factors produced by lactic acid bacteria.1. Oxygen metabolites and catabolism end products. Lait 1992, 71:524-541.
36. Piard J.C., Desmazeaud M. Inhibiting factors produced by lactic acid bacteria.2. Bacteriocins and other antimicrobial substances. Lait 1991, 71:113-114.
37. Re R., Pellegrini N., Proteggente A., Panala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999, 26:1231-1237.
38. Ribero G.G., Rubiolo A.C., Zorrilla S.E. Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage. Journal of Food Engineering 2009, 91:516-520.
39. Rizzello G.G., Losito I., Gobbetti M., Carbonara T., De Bari M.D., Zambonin P.G. Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties. Journal of Dairy Science 2005, 88(7):2348-2360.
40. Sahan N., Yasar K., Hayaloglu A.A., Karaca O.B., Kaya K. Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory of low-fat Kashar cheese. Journal of Dairy Research 2008, 75:1-7.
41. Salih A.M., Smith D.M., Price J.F., Dawson L.E. Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Science 1987, 66:1483-1489.
42. Sant'Ana A.M.S., Bezerril F.F., Madruga M.S., Batista A.S.M., Magnani M., Souza E.L., et al. Nutritional and sensory characteristics of Minas fresh chese made with goat milk, cow milk, or a mixture of both. Journal of Dairy Science 2013, 96(12):7442-7453.
43. Sarmadi B.H., Ismail A. Antioxidative peptides from food proteins: a review. Peptides 2010, 31:1949-1956.
44. Subramanian A., Alvarez V.B., Harper W.J., Rodriguez-Saona L.E. Monitoring amino acids, organic acids, and ripening changes in Cheddar cheese using Fourier-transform infrared spectroscopy. International Dairy Journal 2011, 21(6):434-440.
45. Tamagnini L.M., de Sousa G.B., González R.D., Budde C.E. Behavior of Enterobacter amnigenus and Salmonella typhimurium in Crottin goat's cheese: Influence of fluctuating storage temperature. Small Ruminant Research 2008, 76:177-182.
46. Tang S.Z., Kerry J.P., Sheehan D., Buckley D.J. Antioxidative mechanisms of tea catechins in chicken meat systems. Food Chemistry 2002, 76:45-51.
47. Tornadijo M.E., García M.C., Fresno J.M., Carballo J. Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese. Food Microbiology 2001, 18(5):499-509.
48. Unalan I.U., Arcan I., Korel F., Yemenicioglu A. Application of active zein-based films with controlled release properties to control Listeria monocytogenes growth and lipid oxidation in fresh Kashar cheese. Innovative Food Science and Emerging Technologies 2013, 20:208-214.
49. Wendorff W.L. Freezing qualities of raw ovine milk for further processing. Journal of Dairy Science 2001, E74-E78.
50. Wilkinson M.G. Acceleration of cheese ripening. Cheese: Chemistry, physics and microbiology - P F Fox 1993, 523-555. SpringerPub. 2nd ed.