Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry

Dairy Science and Technology

Volumn 95, Issue 5, 2015, Pages 651-664

  Tansman, G F ^a   Kindstedt, P S ^a   Hughes, J M ^a  

^a UNIVERSITY OF VERMONT   (United States)

Author keywords

Cheese; Crystals; Leucine; Tyrosine; X ray diffraction

Indexed keywords

AMINO ACIDS; CHEESES; CRYSTALLINE MATERIALS; CRYSTALS; X RAY DIFFRACTION;

DIFFRACTOMETRY; GOUDA CHEESE; LEUCINE; POSITIVE FEATURES; POWDER X-RAYS; TYROSINE; VISUAL APPEARANCE;

X RAY DIFFRACTION ANALYSIS;

EID: 84941959324     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-015-0225-6     Document Type: Article

References (28)

1. Agarwal S, Sharma K, Swanson BG, Yüksel GÜ, Clark S (2006) Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese. J Dairy Sci 89:1452–1466
2. Atherton HV, Newlander JA (1977) Chemistry and testing of dairy products, 4th ed. Avi Pub Co, Westport, CT
3. Bianchi A, Beretta G, Caserio G, Giolitti G (1974) Amino acid composition of granules and spots in Grana Padano cheeses. J Dairy Sci 57:1504–1508
4. Bottazzi V, Battistotto B, Bianchi F (1982) The microscopic crystalline inclusions in Grana cheese and their x-ray microanalysis. Milchwissenschaft Milk Sci Internat 37(10):577–580
5. Bottazzi V, Lucchini F, Rebecchi A, Scolari GL (1994) I cristalli del formaggio grana (crystals present in Grana cheese). Scienza e Tecnica Lattiero-Casearia 45(1):7–14
6. Boutrou R, Gaucheron F, Piot M, Michel F, Maubois J-L, Léonil J (1999) Changes in the composition of juice expressed from Camembert cheese during ripening. Lait 79:503–513
7. Brooker BE (1987) The crystallization of calcium phosphate at the surface of mould-ripened cheeses. Food Microstruct 6:25–33
8. Chou Y-E, Edwards CG, Luedecke LO, Bates MP, Clark S (2003) Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in Cheddar cheese. J Dairy Sci 86:2516–2524
9. Conchie J, Sutherland BJ (1965) The nature of steaminess in Cheddar cheese. J Dairy Res 32:35–44
10. Conchie A, Lawrence J, Czulak J, Cole WF (1960) Aust J Dairy Technol 15:120
11. Dox AW (1911) The occurrence of tyrosine crystals in Roquefort cheese. J Amer Chem Soc 33:423–425
12. Düsterhöft EM, Engels W, van den Berg G (2011) Dutch-type cheeses. In Encylopedia of dairy sciences, 2nd edn. Academic Press/Elsevier, London
13. Dybing ST, Wiegand JA, Brudvig SA, Huang EA, Chandan RC (1988) Effect on processing variables on the formation of calcium lactate crystals on Cheddar cheese. J Dairy Sci 71:1701–1710
14. Gaucheron F, Le Graët Y, Michel F, Briard V, Piot M (1999) Evolution of various salt concentrations in the moisture and in the outer layer and centre of a model cheese during its brining and storage in an ammoniacal atmosphere. Lait 79:553–566
15. Harper WJ, Swanson AM, Sommer HH (1953) Observations on the chemical composition of white particles in several lots of Cheddar cheese. J Dairy Sci 36:368–372
16. Johnson M (2014) Crystallization in cheese. Dairy Pipeline, Wisconsin Center for Dairy Research, 26(3): 1–5
17. Karahadrian C, Lindsay RC (1987) Integrated roles of lactate, ammonia, and calcium in texture development of mod surface-ripened cheese. J Dairy Sci 70:909–918
18. Noël Y, Zannoni M, Hunter EA (1996) Texture of Parmigiano Reggiano cheese: statistical relationship between rheological and sensory variates. Lait 76:243–254
19. Parker ML, Gunning PA, Macedo AC, Malcata FX, Brocklehurst TF (1998) The microstructure and distribution of micro-organisms within mature Serra cheese. J Appl Microbiol 84:523–530
20. Shock AA, Harper WJ, Swanson AM, Sommer HH (1948) What’s in those “white specks” on Cheddar. Wisconsin Agric Experiment Station Bull 474:31–32
21. Somers EB, Johnson ME, Wong ACL (2001) Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment. J Dairy Sci 84:1926–1936
22. Sou T, Kaminskas LM, Nguyen T-H, Calberg R, McIntosh MP, Morton DAV (2013) The effect of amino acid excipients on morphology and solid-state properties of multi-component spray dried formulations for pulmonary delivery of biomacromolecules. Eur J Pharm Biopharm 83:234–243
23. Tansman G, Kindstedt PS, Hughes JM (2014) Powder x-ray diffraction can differentiate between enantiomeric variants of calcium lactate pentahydrate crystal in cheese. J Dairy Sci 97:7354–7362
24. Thomas TD, Crow VL (1983) Mechanism of D(−)-lactic acid formation in Cheddar cheese. N Z J Dairy Sci Technol 18:131–141
25. Tuckey SL, Ruehe HA (1938) An x-ray diffraction analysis of Cheddar cheese. J Dairy Sci 21:777–789
26. Tuckey SL, Ruehe HA, Clark GL (1938) X-ray diffraction analysis of white specks in Cheddar cheese. J Dairy Sci 21:161
27. Washam CJ, Kerr TJ, Hurst VJ, Rigsby WE (1985) A scanning electron microscopy study of crystalline structures in commercial cheese. Dev Ind Microbiol 26:749–761
28. Zannoni M, Bertozzi L, Hunter EA (1994) Comparison of Parmigiano-Reggiano and American Parmesan cheeses by sensory analysis of texture. Scienza E Technica Lattiero-Casearia 45(6):505–518