The naturally fermented Inner Mongolian cheese’s flavor and nutritional value make it a popular choice among customers.In this work,to create multi-functional peptides that have taste and biological activity,peptidom...The naturally fermented Inner Mongolian cheese’s flavor and nutritional value make it a popular choice among customers.In this work,to create multi-functional peptides that have taste and biological activity,peptidomics and bioinformatics were used to screen flavor peptides from Inner Mongolian cheese and further assess their antioxidant and angiotensin I-converting enzyme(ACE)inhibitory properties.According to sensory data,YH8 and IL7 had detectable bitter tastes with low thresholds of 0.03 and 0.06 mmol/L,respectively.With an umami threshold range of 0.24‒0.81 mmol/L,VQ6,FK13,HP13 and QT14 exhibited a range of flavors dominated by umami,including sweet,bitter,salty,sour and kokumi.Antioxidant activity wise,YH8,VQ6,HP13 and QT14 were well represented.The above-mentioned peptides all had some ACE inhibitory effect.The bitter peptide IL7(IC_(50)=0.08 mmol/L)had the highest level of ACE inhibitory activity,followed by YH8(IC_(50)=0.33 mmol/L).These multi-functional peptides,which have been assessed for bioactive and taste features in Inner Mongolian cheese,may have positive impacts on health and harmonize the cheese’s overall flavor.These results suggest that some flavor peptides produced in fermented foods might be with bioactivities while providing a basis for the exploration and application of multi-functional peptides.展开更多
Assessing cheese quality and ripeness is a crucial challenge in the dairy industry,with significant implications for product quality,consumer satisfaction,and economic impact.Traditional evaluation methods relying on ...Assessing cheese quality and ripeness is a crucial challenge in the dairy industry,with significant implications for product quality,consumer satisfaction,and economic impact.Traditional evaluation methods relying on visual inspection and human expertise are susceptible to errors and time constraints.This study proposes an innovative approach leveraging machine learning and computer vision techniques for automated cheese ripeness detection to address these limitations.The key contributions of this work include the release of the first comprehensive public dataset of cheese wheel images depicting various products at different ripening stages comprising more than 775 images,CR-IDB,an extensive comparative analysis of the performance of machine learning classifiers trained with features extracted from convolutional neural networks and handcrafted descriptors,along with the evaluation of different feature selection techniques,and finally,a proposal of a novel AI-based framework built upon a Random Forest classifier for cheese ripeness detection,called CRDet.The novelty of CRDet lies in its enforceability across multiple types and dairy industries,which has not been previously addressed in the literature.Unlike earlier methodologies that focused on specific cheese types or relied on subjective visual inspections,this study introduces a comprehensive,noninvasive,and automated approach that demonstrates superior classification performance in differentiating ripeness phases.Thus,it overcomes the limitations of traditional methods and enhances the reliability of cheese ripening assessments.With performance in terms of F1 above 90%,the proposed approach reduces reliance on human expertise,ensuring efficient and reliable evaluation methods for the diverse cheese production landscape.The findings provide valuable insights into the potential of feature selection methods for advancing cheese quality analysis,with implications for the broader dairy industry.展开更多
Twenty-two lactic acid bacteria （LAB） strains isolated from Argentinean goat dairy products were evaluated for its biochemical properties and esterase activities relevant to flavor development. Streptococcus thermop...Twenty-two lactic acid bacteria （LAB） strains isolated from Argentinean goat dairy products were evaluated for its biochemical properties and esterase activities relevant to flavor development. Streptococcus thermophilus （UNSE314）, Lactobacillus （L.） delbrueckii subsp, bulgaricus （UNSE309）, L. rhamnosus （UNSE308）, L. plantarum （UNSE287, UNSE316, UNSE317） and Pediococcus pentosaceus （UNSE315） strains presented high acidifying activity. All strains tested metabolized citrate and produced diacetyl-acetoin in goat milk. Based on these results, 10 strains with the best performance in diverse technological properties were selected to determine esterolytic activity. In all evaluated strains, esterase specific activity （ESA） was detected on ct-naphthyl （ct-NA） acetate and 13-naphthyl （[3-NA） acetate, propionate, eaprylate and ct-NA butyrate. No activity was detected on [3-NA laurate. The highest values were detected when using a-NA instead of fI-NA derivatives as substrate. In Pediocoecus strains, wide variability in ESA were observed, which were species- and strain-specific. These results allow us to select strains with biochemical properties and esterase activities to design starter and adjunct cultures that contribute to flavor development during cheese ripening, thus preserving the typical organoleptic characteristics of Argentinean goat cheeses.展开更多
Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evalu...Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. The addition of this microorganism was studied as： （1） lyophilized probiotic added to cheese curd and （2） by using milk previously fermented by this probiotic to produce the cheese. Cheese samples were microbiologically characterized after 0, 7, 14, 21 and 28 days of storage at a temperature of 4 ℃. The microbiological analyses conducted were quantification of total lactic acid bacteria, mesophilic microorganisms, Bif. animalis subps, lactis, coliforms at 30 ℃ and 45 ℃. Affective sensory test was conducted for two different cheese samples （with probiotic and with probiotic and prebiotic） as well as for control one week after manufacturing date. Cheese samples provided acceptable results for coliform counts at 30 ℃ and 45 ℃ in compliance with legislation. The cheese samples produced using milk fermented by probiotic showed counts of 107-108 CFU/g after 28 days of storage, which assures functional property for this product to be claimed.展开更多
Six lactic acid bacterial （LAB） strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strai...Six lactic acid bacterial （LAB） strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains com- prised Lactobacillus rhamnosus （one strain）, Lactobacillus helveticus （one strain）, and Enterococcus hirae （four strains）. All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity （53.78% of 1,1-dipheny1-2-picrylhydrazyl （DPPH） free radicals and 45.79% of hydroxyl radicals）. L. rhamnosus R4 also demonstrated cholesterol and triglyceride degrada- tion by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coil OP50 （as a negative control）. Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.展开更多
Proteolysis is one of the most important biochemical reactions during cheese ripening.Studies on the secondary structure of proteins during ripening would be helpful for characterizing protein changes for assessing ch...Proteolysis is one of the most important biochemical reactions during cheese ripening.Studies on the secondary structure of proteins during ripening would be helpful for characterizing protein changes for assessing cheese quality.Fourier transform infrared spectroscopy(FTIR),with self-deconvolution,second derivative analysis and band curve-fitting,was used to characterize the secondary structure of proteins in Cheddar cheese during ripening.The spectra of the amide I region showed great similarity,while the relative contents of the secondary structures underwent a series of changes.As ripening progressed,the α-helix content decreased and the β-sheet content increased.This structural shift was attributed to the strengthening of hydrogen bonds that resulted from hydrolysis of caseins.In summary,FTIR could provide the basis for rapid characterization of cheese that is undergoing ripening.展开更多
Meltability is one of the most important properties of Mozzarella cheese, as it is generally used in pizza and other foods. Mozzarella was prepared by no salted and immature production technology, and the effect of di...Meltability is one of the most important properties of Mozzarella cheese, as it is generally used in pizza and other foods. Mozzarella was prepared by no salted and immature production technology, and the effect of different addition amounts of salt on the meltability of mozzarella cheese was measured by Schreiber method and small amplitude oscillatory shear analysis（SAOSA） method. The results showed that different adding amounts of NaCl had significant influence on the meltability of Mozzarella cheese, and 2% NaCl addition was the best condition. The results measured by the methods of Schreiber and SAOSA were basically same： adding different amounts of NaCl had significant influence on the hardness and elasticity of mozzarella cheese, but no significant influence on the sticky. It was a good microscopic structure arrangement of Mozzarella cheese with 2% NaCl addition. Scanning electron micrographs showed that a space grid structure formed by casein had changed, and formed many uniform molecular holes. The results indicated that different addition amounts of salt had influence on meltability of no salted immature Mozzarella cheese, and this technology could be drastically shorten the processing time.展开更多
Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and i...Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simón da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simón da Costa cheese from pasteurised milk.展开更多
This study aimed at investigating the impact of adding microbial transglutaminase (MTGase) after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase was added to milk at concentration ...This study aimed at investigating the impact of adding microbial transglutaminase (MTGase) after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase was added to milk at concentration of 80, 100 and 120 U/L after 20 and 30 min of renneting. The chemical composition, yield, hardness, antioxidant activity and sensory properties of cheese were estimated. Enzymatic protein crosslinking was analyzed by SDS-PAGE. Results revealed that MTGase-treated cheeses were higher in moisture and lower in protein content compared to control. In addition, the concentration of MTGase and time of addition significantly (P 0.05) impacted these parameters. Among treated cheeses, samples with 80 U of MTGase and addition time of 20 min were the highest in total solids and protein content. Adding MTGase significantly (P 0.05) increased the cheese yield, however, increased MTGase concentration at any time of addition did not improve it. The electrophoretic patterns of MTGase-cheese proteins showed a reduction in the intensity of caseins bands and the appearance of new protein fractions with high molecular weights. However, the changes in the intensity of the whey proteins bands were not sufficiently clear as caseins. The cheese hardness was significantly (P 0.05) affected by adding MTGase. Cheese containing 80 U of MTGase had the highest hardness value compared to control and other treated samples. The antioxidant activity of cheese was negatively influenced by adding the enzyme. The use of MTGase enhanced the mouthfeel, texture and overall acceptability of cheese. However, the effect of MTGase concentration and addition time was not significant (P > 0.05) on the sensory attributes. In conclusion, adding MTGase to milk at concentration of 80 U after 20 min of renneting is recommended to improve the yield, textural and some sensory properties of fresh soft cheese made from camel milk.展开更多
Elevation of acid degree values (ADV) and peroxide value (POV) indicates deterioration of nutritional and sensory qualities of dairy products during storage. Iron fortification in bovine milk cheeses in relation to li...Elevation of acid degree values (ADV) and peroxide value (POV) indicates deterioration of nutritional and sensory qualities of dairy products during storage. Iron fortification in bovine milk cheeses in relation to lipolytic parameters and their correlations have been studied, while no such studies have been reported on caprine milk cheeses. The objectives of this study were to evaluate levels of ADV and POV of iron fortified [regular ferrous sulfate (RFS) and large microencapsulated ferrous sulfate (LMFS)] goat milk Cheddar cheeses compared to those of non-fortified control cheese (CC) and their correlations. Three batches of 3 types (CC, RFS and LMFS added) of goat milk cheeses were manufactured and stored at two temperatures (4°C and -18°C) for 0, 2 and 4 months. Iron was supplemented to RFS and LMFS cheeses by 8.23 g and 9.03 g per 9 kg, respectively. ADV and POV were determined using standard methods of examining dairy products (Richardson, 1985) and AOCS (1975) procedures. Results showed that ADV values for CC, RFS and LMFS cheeses for 0 and 4 month storage at 4°C were: 0.67, 0.73, 0.64;1.24, 1.78, 1.58, respectively, indicating significant (P < 0.05) elevations occurred in ADV for all three cheeses during 4 months storage. The cheese samples at 4 months storage showed significantly (P < 0.05) higher peroxide values compared to 0 and 2 month stored ones. The samples stored at refrigeration temperature (4°C) revealed slightly more lipid oxidation than those stored at frozen temperature (-18°C). Significant (P < 0.05) elevations in POV for all goat cheeses stored for 4 months and slight increases in POV at higher temperature implies that the longer time and higher temperature storage can elevate the rate of lipid oxidation in goat milk Cheddar cheeses. Correlations (r) between ADV and POV for the pooled data of three types of the caprine cheeses across storage periods were significant (P < 0.01), while r values of CC cheeses alone were negative. It was concluded that significant correlations exist between extents of lipolysis and lipid oxidation in the caprine milk Cheddar cheeses during 4 months storage.展开更多
This study aimed to evaluate the milk clotting capacity (MCA), and caseinolytic activity (CA) of crude coagulant from the stomachs of adult rabbits (RC), and their influence on the composition, proteolysis, and textur...This study aimed to evaluate the milk clotting capacity (MCA), and caseinolytic activity (CA) of crude coagulant from the stomachs of adult rabbits (RC), and their influence on the composition, proteolysis, and texture of type Prato cheese. We tested two ways for salting the abomasum and three levels of pH and times for enzyme activation. The presence of enzymes and caseinolytic activity in RC was assayed by SDS-PAGE. The effects of three pH levels and the milk’s temperature on RC’s water-holding capacity (WHC) were evaluated. Brazilian Prato cheese type was developed and its proximate composition, texture, and change during ripening were assessed. The saturated NaCl solutions (37%, m/v) were more efficient for enzyme extraction from adult rabbit stomachs, and conditions of pH of 4.3 for 24 h showed better performance for enzyme activation into RC. An early and more active proteolytic reaction of RC on bovine caseinate was appreciated at the first 5 min of digestion when compared to commercial chymosin (CC). The water holding capacity of gel coagulated by RC was optimum at pH 6.4 and 37°C and is highly dependent on pH and temperature parameters. Total dry extract and fat were higher for treatment coagulated with RC. Conversely, hardness, gumminess, and chewability were lower in the same treatment. Yield, protein content, and changes that occurred during the ripening stage of cheeses were similar for both treatments, demonstrating that casein proteolysis was developed in a similar way. Coagulants from adult rabbits’ stomachs can be used to make semi-cooked curd cheeses.展开更多
The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional ...The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional and therapeutic significance of consumption for the control of free radicals [3], being an alternative food to reduce nutritional deficiencies of macro and micronutrients in the diet. The results show that the cheese made from a mixture of milk and Inca peanut （70：20 v/v） 0.15 M of Ca sulphate is of firm consistency, with a clotting time of 9 min and yields 14.56% at 80 ℃, is similar to fresh milk cheese sensory characteristics determined by the test of acceptability. Respect to nutrition cheeses present values of protein and fat （16.3% and, 25.05%, respectively）. Sensory evaluation process cheese 70：30 v/v showed an acceptance of 67% relative to a commercial cheese. The texture profile of the finished product, applying a deformation of 30%, have hardness values for 1.88 N, elasticity 0.08, cohesiveness 0.86, adhesiveness 0.36, gumminess 1.62 and chewiness 0.13.展开更多
This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed...This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed with sheep＇s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature （37-40 ~C）. The study revealed that fortifying camel＇s milk with sheep＇s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep＇s milk to camel＇s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep＇s milk to camel＇s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel＇s milk and sheep＇s milk revealed yield of 10.66% and 23.53%, respectively. There were significant （P 〈 0.001） differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel＇s milk after addition of 75% and 50% sheep＇s milk were the most acceptable compared to other cheeses. Hence sheep＇s milk could be added to camel＇s milk for improvement of cheese properties.展开更多
Cheeses are characterized by several chemical-physical properties that make it difficult for the microorganisms growth, consequently. The actual European legislation allows the addition of few food additives in this t...Cheeses are characterized by several chemical-physical properties that make it difficult for the microorganisms growth, consequently. The actual European legislation allows the addition of few food additives in this type of food products. In this work, the entire procedure of extraction, purification, chromatographic separations and quali/quantitative determination of seven food additives (sorbic acid, benzoic acid, lactic acid, acetic acid, nitrites, nitrates and phosphates) was developed and applied for the analysis of different types of cheese (mozzarella, cheese spread, semi-hard and hard cheeses). Through validation procedure it was possible to evaluate the most important validation parameters. Extended calibration curves (r > 0.990) were obtained for all the analyzed compounds. Recovery values ranged from 72.8% to 98.4% and a good repeatability was obtained, with precision levels in the range of 0.03% - 0.11% (n = 6). The potential and feasibility of the method were tested by analysing real samples, such as mozzarella, cheese spread, semi-hard and hard cheeses, confirming that the method is well suited to satisfy the demands for accurate confirmation analyses of seven food additives in cheeses, which is especially valuable in official check analyses and in monitoring schemes.展开更多
Nowadays, probiotics have been utilized as starter cultures in the elaboration of fermented dairy products such as cheese. The survival of probiotic microorganisms in this type of products is very important in order t...Nowadays, probiotics have been utilized as starter cultures in the elaboration of fermented dairy products such as cheese. The survival of probiotic microorganisms in this type of products is very important in order to have a beneficial effect after their consumption. In addition to this, milk proteins are considered an important source of bioactive peptides. These peptides have been identified in hydrolyzed products of milk proteins and dairy products such as cheese. In this study, the protective effect on the survival of Lactobacillus rhamnosus GG was determined in a cheese which was inoculated only with this probiotic microorganism, and in another cheese additionally inoculated with Lactobacillus bulgaricus 2772 (exopolysaccharide producer bacteria). The ripening of these cheeses took place for 28 days at two different temperatures (4°C and 14°C). The proteolytic?capacity was analyzed by measuring the concentration of free amino groups, through the trinitrobenzenesulfonic acid method (TNBS). The separation of peptides was carried out by polyacrylamide gel electrophoresis (SDS-PAGE) with 15% T. At the end of the study it was found that the population density was higher in the cheeses ripened at 14°C while at 4°C, it decreased. A?higher proteolytic activity at 14°C was also observed and it was determined by a higher concentration of free amino groups. Likewise, during the analysis of electrophoresis gels, a higher concentration of peptides smaller than 10 kDa was found in the samples of cheeses ripened at 14°C. These results increase the expectations to find peptides with a biological function.展开更多
Blueberry is a kind of wild berry with high nutrition values. It contains a great amount of anthocyanin, organic acid and fiber, which significantly affects sensory evaluation, pH value, texture profile analysis （TPA...Blueberry is a kind of wild berry with high nutrition values. It contains a great amount of anthocyanin, organic acid and fiber, which significantly affects sensory evaluation, pH value, texture profile analysis （TPA） and microstructure. This study determined the effect of blueberry pulp on spreadable processed cheese through examining pH value, TPA, microstructure and colordifference. The results showed that increased blueberry content lowered pH value, remarkably transformed microstrucmre and TPA （P〈0.05）. Overloaded fiber in blueberry ruined the network structure of casein gel, thus 10% of blueberry performed better, more than that additive volume, sensory evaluation was worsen and gel structure was spoiled gradually. The blueberry sample lowered L＊, b＊ and slightly increased a＊, resulting in blueberry samples presented light amethyst, while sterilizing samples presented dark pink because of the lost of anthocyanin.展开更多
The aim of this study was to describe the compositional, functional and sensory properties of six traditional Mexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeses wer...The aim of this study was to describe the compositional, functional and sensory properties of six traditional Mexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeses were analysed. Relevant compositional parameters including pH, aw, proximate composition, NaCl, sugars, lactic and acetic acids, mineral contents, free-amino acid nitrogen, fat acid degree value and total fatty acids were determined. In addition, colour and texture profile analyses of unmelted cheeses and their meltability were investigated. Furthermore, other 30 cheeses were used for a descriptive sensory analysis. Properties of cheeses were described, compared between each cheese, and related to their respective making processes.展开更多
For a long time, ripened cheeses have been officially recognized as having human health beneficial properties. However, to date only a few studies have investigated the complex microbiota of S?o Jorge and Parmigiano-R...For a long time, ripened cheeses have been officially recognized as having human health beneficial properties. However, to date only a few studies have investigated the complex microbiota of S?o Jorge and Parmigiano-Reggiano cheeses in order to identify microorganisms with probiotic potential. Hence, with the purpose of analyzing the probiotic potential of autochthone bacteria from S?o Jorge and Parmigiano-Reggiano cheeses, lactic acid bacteria isolated from both products were isolated and their direct biotic interaction against three bacteria found in the human intestine evaluated. From a total of 225 bacterial autochthone isolates, 67 had synergetic behavior with Bifidobacterium animalis , 34 had no synergetic behavior with Shigella dysenteriae and 33 had antagonistic activity with this human pathogen. Biochemical tests were used to identify these cheese isolates with probiotic potential. Lactobacillus paracasei subsp paracasei Lactobacillus arhamnosus were found in São Jorge cheese and Lactobacillus rhamnosus , Lactobacillus buchneri and Lactobacillus curvatus in the Parmigiano cheese. Overall, initial exploratory studies with São Jorge cheese seem to show a higher number of potential probiotic agents than those found in the Parmigiano-Reggiano cheese. However, in order to better understand the functional potential of this traditional Portuguese cheese, further confirmatory studies should be pursued.展开更多
基金supported by the central government and guides local funds for science and technology development(2022ZY0109).
文摘The naturally fermented Inner Mongolian cheese’s flavor and nutritional value make it a popular choice among customers.In this work,to create multi-functional peptides that have taste and biological activity,peptidomics and bioinformatics were used to screen flavor peptides from Inner Mongolian cheese and further assess their antioxidant and angiotensin I-converting enzyme(ACE)inhibitory properties.According to sensory data,YH8 and IL7 had detectable bitter tastes with low thresholds of 0.03 and 0.06 mmol/L,respectively.With an umami threshold range of 0.24‒0.81 mmol/L,VQ6,FK13,HP13 and QT14 exhibited a range of flavors dominated by umami,including sweet,bitter,salty,sour and kokumi.Antioxidant activity wise,YH8,VQ6,HP13 and QT14 were well represented.The above-mentioned peptides all had some ACE inhibitory effect.The bitter peptide IL7(IC_(50)=0.08 mmol/L)had the highest level of ACE inhibitory activity,followed by YH8(IC_(50)=0.33 mmol/L).These multi-functional peptides,which have been assessed for bioactive and taste features in Inner Mongolian cheese,may have positive impacts on health and harmonize the cheese’s overall flavor.These results suggest that some flavor peptides produced in fermented foods might be with bioactivities while providing a basis for the exploration and application of multi-functional peptides.
基金supported by the National Recovery and Resilience Plan(NRRP)Mission 4 Component 2 Investment 1.5-Call for tender No.3277 published on December 30,2021 by the Italian Ministry of University and Research(MUR)funded by the European Union-Next Generation EU.Project Code ECS0000038-Project Title eINS Ecosystem of Innovation for Next Generation Sardinia-CUP F53C22000430001-Grant Assignment Decree No.1056 adopted on June 23,2022 by the MUR.
文摘Assessing cheese quality and ripeness is a crucial challenge in the dairy industry,with significant implications for product quality,consumer satisfaction,and economic impact.Traditional evaluation methods relying on visual inspection and human expertise are susceptible to errors and time constraints.This study proposes an innovative approach leveraging machine learning and computer vision techniques for automated cheese ripeness detection to address these limitations.The key contributions of this work include the release of the first comprehensive public dataset of cheese wheel images depicting various products at different ripening stages comprising more than 775 images,CR-IDB,an extensive comparative analysis of the performance of machine learning classifiers trained with features extracted from convolutional neural networks and handcrafted descriptors,along with the evaluation of different feature selection techniques,and finally,a proposal of a novel AI-based framework built upon a Random Forest classifier for cheese ripeness detection,called CRDet.The novelty of CRDet lies in its enforceability across multiple types and dairy industries,which has not been previously addressed in the literature.Unlike earlier methodologies that focused on specific cheese types or relied on subjective visual inspections,this study introduces a comprehensive,noninvasive,and automated approach that demonstrates superior classification performance in differentiating ripeness phases.Thus,it overcomes the limitations of traditional methods and enhances the reliability of cheese ripening assessments.With performance in terms of F1 above 90%,the proposed approach reduces reliance on human expertise,ensuring efficient and reliable evaluation methods for the diverse cheese production landscape.The findings provide valuable insights into the potential of feature selection methods for advancing cheese quality analysis,with implications for the broader dairy industry.
文摘Twenty-two lactic acid bacteria （LAB） strains isolated from Argentinean goat dairy products were evaluated for its biochemical properties and esterase activities relevant to flavor development. Streptococcus thermophilus （UNSE314）, Lactobacillus （L.） delbrueckii subsp, bulgaricus （UNSE309）, L. rhamnosus （UNSE308）, L. plantarum （UNSE287, UNSE316, UNSE317） and Pediococcus pentosaceus （UNSE315） strains presented high acidifying activity. All strains tested metabolized citrate and produced diacetyl-acetoin in goat milk. Based on these results, 10 strains with the best performance in diverse technological properties were selected to determine esterolytic activity. In all evaluated strains, esterase specific activity （ESA） was detected on ct-naphthyl （ct-NA） acetate and 13-naphthyl （[3-NA） acetate, propionate, eaprylate and ct-NA butyrate. No activity was detected on [3-NA laurate. The highest values were detected when using a-NA instead of fI-NA derivatives as substrate. In Pediocoecus strains, wide variability in ESA were observed, which were species- and strain-specific. These results allow us to select strains with biochemical properties and esterase activities to design starter and adjunct cultures that contribute to flavor development during cheese ripening, thus preserving the typical organoleptic characteristics of Argentinean goat cheeses.
文摘Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. The addition of this microorganism was studied as： （1） lyophilized probiotic added to cheese curd and （2） by using milk previously fermented by this probiotic to produce the cheese. Cheese samples were microbiologically characterized after 0, 7, 14, 21 and 28 days of storage at a temperature of 4 ℃. The microbiological analyses conducted were quantification of total lactic acid bacteria, mesophilic microorganisms, Bif. animalis subps, lactis, coliforms at 30 ℃ and 45 ℃. Affective sensory test was conducted for two different cheese samples （with probiotic and with probiotic and prebiotic） as well as for control one week after manufacturing date. Cheese samples provided acceptable results for coliform counts at 30 ℃ and 45 ℃ in compliance with legislation. The cheese samples produced using milk fermented by probiotic showed counts of 107-108 CFU/g after 28 days of storage, which assures functional property for this product to be claimed.
基金supported by the National Key Technology R&D Program of China(No.2012BAD33B08)the Zhejiang Provincial Natural Science Foundation of China(No.LY12B06006)+1 种基金the Research Program of Education Department of Zhejiang Province(No.Y201122061)the National Natural Science Foundation of China(No.20906060)
文摘Six lactic acid bacterial （LAB） strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains com- prised Lactobacillus rhamnosus （one strain）, Lactobacillus helveticus （one strain）, and Enterococcus hirae （four strains）. All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity （53.78% of 1,1-dipheny1-2-picrylhydrazyl （DPPH） free radicals and 45.79% of hydroxyl radicals）. L. rhamnosus R4 also demonstrated cholesterol and triglyceride degrada- tion by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coil OP50 （as a negative control）. Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.
基金financially supported by Beijing Municipal Commission of Education Co-Constructed Programand Chinese Universities Scientific Fund(2009-4-25)
文摘Proteolysis is one of the most important biochemical reactions during cheese ripening.Studies on the secondary structure of proteins during ripening would be helpful for characterizing protein changes for assessing cheese quality.Fourier transform infrared spectroscopy(FTIR),with self-deconvolution,second derivative analysis and band curve-fitting,was used to characterize the secondary structure of proteins in Cheddar cheese during ripening.The spectra of the amide I region showed great similarity,while the relative contents of the secondary structures underwent a series of changes.As ripening progressed,the α-helix content decreased and the β-sheet content increased.This structural shift was attributed to the strengthening of hydrogen bonds that resulted from hydrolysis of caseins.In summary,FTIR could provide the basis for rapid characterization of cheese that is undergoing ripening.
基金Supported by 12th Five-year Plan of National Ministry of Science and Technology(2011BAD09B02)National Ministry of Science and Technology(2009GJB20010)
文摘Meltability is one of the most important properties of Mozzarella cheese, as it is generally used in pizza and other foods. Mozzarella was prepared by no salted and immature production technology, and the effect of different addition amounts of salt on the meltability of mozzarella cheese was measured by Schreiber method and small amplitude oscillatory shear analysis（SAOSA） method. The results showed that different adding amounts of NaCl had significant influence on the meltability of Mozzarella cheese, and 2% NaCl addition was the best condition. The results measured by the methods of Schreiber and SAOSA were basically same： adding different amounts of NaCl had significant influence on the hardness and elasticity of mozzarella cheese, but no significant influence on the sticky. It was a good microscopic structure arrangement of Mozzarella cheese with 2% NaCl addition. Scanning electron micrographs showed that a space grid structure formed by casein had changed, and formed many uniform molecular holes. The results indicated that different addition amounts of salt had influence on meltability of no salted immature Mozzarella cheese, and this technology could be drastically shorten the processing time.
文摘Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simón da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simón da Costa cheese from pasteurised milk.
文摘This study aimed at investigating the impact of adding microbial transglutaminase (MTGase) after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase was added to milk at concentration of 80, 100 and 120 U/L after 20 and 30 min of renneting. The chemical composition, yield, hardness, antioxidant activity and sensory properties of cheese were estimated. Enzymatic protein crosslinking was analyzed by SDS-PAGE. Results revealed that MTGase-treated cheeses were higher in moisture and lower in protein content compared to control. In addition, the concentration of MTGase and time of addition significantly (P 0.05) impacted these parameters. Among treated cheeses, samples with 80 U of MTGase and addition time of 20 min were the highest in total solids and protein content. Adding MTGase significantly (P 0.05) increased the cheese yield, however, increased MTGase concentration at any time of addition did not improve it. The electrophoretic patterns of MTGase-cheese proteins showed a reduction in the intensity of caseins bands and the appearance of new protein fractions with high molecular weights. However, the changes in the intensity of the whey proteins bands were not sufficiently clear as caseins. The cheese hardness was significantly (P 0.05) affected by adding MTGase. Cheese containing 80 U of MTGase had the highest hardness value compared to control and other treated samples. The antioxidant activity of cheese was negatively influenced by adding the enzyme. The use of MTGase enhanced the mouthfeel, texture and overall acceptability of cheese. However, the effect of MTGase concentration and addition time was not significant (P > 0.05) on the sensory attributes. In conclusion, adding MTGase to milk at concentration of 80 U after 20 min of renneting is recommended to improve the yield, textural and some sensory properties of fresh soft cheese made from camel milk.
文摘Elevation of acid degree values (ADV) and peroxide value (POV) indicates deterioration of nutritional and sensory qualities of dairy products during storage. Iron fortification in bovine milk cheeses in relation to lipolytic parameters and their correlations have been studied, while no such studies have been reported on caprine milk cheeses. The objectives of this study were to evaluate levels of ADV and POV of iron fortified [regular ferrous sulfate (RFS) and large microencapsulated ferrous sulfate (LMFS)] goat milk Cheddar cheeses compared to those of non-fortified control cheese (CC) and their correlations. Three batches of 3 types (CC, RFS and LMFS added) of goat milk cheeses were manufactured and stored at two temperatures (4°C and -18°C) for 0, 2 and 4 months. Iron was supplemented to RFS and LMFS cheeses by 8.23 g and 9.03 g per 9 kg, respectively. ADV and POV were determined using standard methods of examining dairy products (Richardson, 1985) and AOCS (1975) procedures. Results showed that ADV values for CC, RFS and LMFS cheeses for 0 and 4 month storage at 4°C were: 0.67, 0.73, 0.64;1.24, 1.78, 1.58, respectively, indicating significant (P < 0.05) elevations occurred in ADV for all three cheeses during 4 months storage. The cheese samples at 4 months storage showed significantly (P < 0.05) higher peroxide values compared to 0 and 2 month stored ones. The samples stored at refrigeration temperature (4°C) revealed slightly more lipid oxidation than those stored at frozen temperature (-18°C). Significant (P < 0.05) elevations in POV for all goat cheeses stored for 4 months and slight increases in POV at higher temperature implies that the longer time and higher temperature storage can elevate the rate of lipid oxidation in goat milk Cheddar cheeses. Correlations (r) between ADV and POV for the pooled data of three types of the caprine cheeses across storage periods were significant (P < 0.01), while r values of CC cheeses alone were negative. It was concluded that significant correlations exist between extents of lipolysis and lipid oxidation in the caprine milk Cheddar cheeses during 4 months storage.
文摘This study aimed to evaluate the milk clotting capacity (MCA), and caseinolytic activity (CA) of crude coagulant from the stomachs of adult rabbits (RC), and their influence on the composition, proteolysis, and texture of type Prato cheese. We tested two ways for salting the abomasum and three levels of pH and times for enzyme activation. The presence of enzymes and caseinolytic activity in RC was assayed by SDS-PAGE. The effects of three pH levels and the milk’s temperature on RC’s water-holding capacity (WHC) were evaluated. Brazilian Prato cheese type was developed and its proximate composition, texture, and change during ripening were assessed. The saturated NaCl solutions (37%, m/v) were more efficient for enzyme extraction from adult rabbit stomachs, and conditions of pH of 4.3 for 24 h showed better performance for enzyme activation into RC. An early and more active proteolytic reaction of RC on bovine caseinate was appreciated at the first 5 min of digestion when compared to commercial chymosin (CC). The water holding capacity of gel coagulated by RC was optimum at pH 6.4 and 37°C and is highly dependent on pH and temperature parameters. Total dry extract and fat were higher for treatment coagulated with RC. Conversely, hardness, gumminess, and chewability were lower in the same treatment. Yield, protein content, and changes that occurred during the ripening stage of cheeses were similar for both treatments, demonstrating that casein proteolysis was developed in a similar way. Coagulants from adult rabbits’ stomachs can be used to make semi-cooked curd cheeses.
文摘The Inca peanut, a plant native to the Peruvian Amazon, has an important nutritional contribution to 53% oil and 33% protein [ 1, 2], high content of Omega 3 and 6, Vitamin E. Recent research suggests the nutritional and therapeutic significance of consumption for the control of free radicals [3], being an alternative food to reduce nutritional deficiencies of macro and micronutrients in the diet. The results show that the cheese made from a mixture of milk and Inca peanut （70：20 v/v） 0.15 M of Ca sulphate is of firm consistency, with a clotting time of 9 min and yields 14.56% at 80 ℃, is similar to fresh milk cheese sensory characteristics determined by the test of acceptability. Respect to nutrition cheeses present values of protein and fat （16.3% and, 25.05%, respectively）. Sensory evaluation process cheese 70：30 v/v showed an acceptance of 67% relative to a commercial cheese. The texture profile of the finished product, applying a deformation of 30%, have hardness values for 1.88 N, elasticity 0.08, cohesiveness 0.86, adhesiveness 0.36, gumminess 1.62 and chewiness 0.13.
文摘This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed with sheep＇s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature （37-40 ~C）. The study revealed that fortifying camel＇s milk with sheep＇s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep＇s milk to camel＇s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep＇s milk to camel＇s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel＇s milk and sheep＇s milk revealed yield of 10.66% and 23.53%, respectively. There were significant （P 〈 0.001） differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel＇s milk after addition of 75% and 50% sheep＇s milk were the most acceptable compared to other cheeses. Hence sheep＇s milk could be added to camel＇s milk for improvement of cheese properties.
文摘Cheeses are characterized by several chemical-physical properties that make it difficult for the microorganisms growth, consequently. The actual European legislation allows the addition of few food additives in this type of food products. In this work, the entire procedure of extraction, purification, chromatographic separations and quali/quantitative determination of seven food additives (sorbic acid, benzoic acid, lactic acid, acetic acid, nitrites, nitrates and phosphates) was developed and applied for the analysis of different types of cheese (mozzarella, cheese spread, semi-hard and hard cheeses). Through validation procedure it was possible to evaluate the most important validation parameters. Extended calibration curves (r > 0.990) were obtained for all the analyzed compounds. Recovery values ranged from 72.8% to 98.4% and a good repeatability was obtained, with precision levels in the range of 0.03% - 0.11% (n = 6). The potential and feasibility of the method were tested by analysing real samples, such as mozzarella, cheese spread, semi-hard and hard cheeses, confirming that the method is well suited to satisfy the demands for accurate confirmation analyses of seven food additives in cheeses, which is especially valuable in official check analyses and in monitoring schemes.
文摘Nowadays, probiotics have been utilized as starter cultures in the elaboration of fermented dairy products such as cheese. The survival of probiotic microorganisms in this type of products is very important in order to have a beneficial effect after their consumption. In addition to this, milk proteins are considered an important source of bioactive peptides. These peptides have been identified in hydrolyzed products of milk proteins and dairy products such as cheese. In this study, the protective effect on the survival of Lactobacillus rhamnosus GG was determined in a cheese which was inoculated only with this probiotic microorganism, and in another cheese additionally inoculated with Lactobacillus bulgaricus 2772 (exopolysaccharide producer bacteria). The ripening of these cheeses took place for 28 days at two different temperatures (4°C and 14°C). The proteolytic?capacity was analyzed by measuring the concentration of free amino groups, through the trinitrobenzenesulfonic acid method (TNBS). The separation of peptides was carried out by polyacrylamide gel electrophoresis (SDS-PAGE) with 15% T. At the end of the study it was found that the population density was higher in the cheeses ripened at 14°C while at 4°C, it decreased. A?higher proteolytic activity at 14°C was also observed and it was determined by a higher concentration of free amino groups. Likewise, during the analysis of electrophoresis gels, a higher concentration of peptides smaller than 10 kDa was found in the samples of cheeses ripened at 14°C. These results increase the expectations to find peptides with a biological function.
基金Supported by Scientific Research Fund of Northeast Agricultural University
文摘Blueberry is a kind of wild berry with high nutrition values. It contains a great amount of anthocyanin, organic acid and fiber, which significantly affects sensory evaluation, pH value, texture profile analysis （TPA） and microstructure. This study determined the effect of blueberry pulp on spreadable processed cheese through examining pH value, TPA, microstructure and colordifference. The results showed that increased blueberry content lowered pH value, remarkably transformed microstrucmre and TPA （P〈0.05）. Overloaded fiber in blueberry ruined the network structure of casein gel, thus 10% of blueberry performed better, more than that additive volume, sensory evaluation was worsen and gel structure was spoiled gradually. The blueberry sample lowered L＊, b＊ and slightly increased a＊, resulting in blueberry samples presented light amethyst, while sterilizing samples presented dark pink because of the lost of anthocyanin.
文摘The aim of this study was to describe the compositional, functional and sensory properties of six traditional Mexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeses were analysed. Relevant compositional parameters including pH, aw, proximate composition, NaCl, sugars, lactic and acetic acids, mineral contents, free-amino acid nitrogen, fat acid degree value and total fatty acids were determined. In addition, colour and texture profile analyses of unmelted cheeses and their meltability were investigated. Furthermore, other 30 cheeses were used for a descriptive sensory analysis. Properties of cheeses were described, compared between each cheese, and related to their respective making processes.
文摘For a long time, ripened cheeses have been officially recognized as having human health beneficial properties. However, to date only a few studies have investigated the complex microbiota of S?o Jorge and Parmigiano-Reggiano cheeses in order to identify microorganisms with probiotic potential. Hence, with the purpose of analyzing the probiotic potential of autochthone bacteria from S?o Jorge and Parmigiano-Reggiano cheeses, lactic acid bacteria isolated from both products were isolated and their direct biotic interaction against three bacteria found in the human intestine evaluated. From a total of 225 bacterial autochthone isolates, 67 had synergetic behavior with Bifidobacterium animalis , 34 had no synergetic behavior with Shigella dysenteriae and 33 had antagonistic activity with this human pathogen. Biochemical tests were used to identify these cheese isolates with probiotic potential. Lactobacillus paracasei subsp paracasei Lactobacillus arhamnosus were found in São Jorge cheese and Lactobacillus rhamnosus , Lactobacillus buchneri and Lactobacillus curvatus in the Parmigiano cheese. Overall, initial exploratory studies with São Jorge cheese seem to show a higher number of potential probiotic agents than those found in the Parmigiano-Reggiano cheese. However, in order to better understand the functional potential of this traditional Portuguese cheese, further confirmatory studies should be pursued.
