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Soft Cheese (soft + cheese)
Selected AbstractsEFFECT OF MILK PASTEURIZATION ON FLAVOR PROPERTIES OF SEVEN COMMERCIALLY AVAILABLE FRENCH CHEESE TYPESJOURNAL OF SENSORY STUDIES, Issue 4 2010DELORES H. CHAMBERS ABSTRACT Previous research on matched pairs of experimental cheese showed that heat treatment of milk affected flavor properties. However, whether pasteurization has a generalized effect or whether the effect is specific to certain cheese varieties is not known. Experienced, highly trained sensory panelists developed flavor profiles for seven commercially available French cheeses (Brie, Coulommier, Camembert, Saint Nectaire, Muenster, Chèvre and Bleu) for which versions made from pasteurized or unpasteurized milk were commercially available. Raw-milk cheese had stronger odor properties. Soft cheeses with white rind (Brie, Coulommier, Camembert and Saint Nectaire) as well as Chèvre and Bleu were affected similarly by heat treatment of milk, but the sensory characteristics of Muenster cheese did not follow the pattern of other cheeses. These results suggest that many, but not all, cheese types show similar changes in sensory attributes as a result of using pasteurized rather than raw milk. PRACTICAL APPLICATIONS This study gives manufacturers and researchers information on flavor differences that exist between similar cheese types made from raw or pasteurized milk. Researchers and manufacturers can use that information in order to develop pasteurized-milk cheese that has the traditional full-flavored characteristics of its raw-milk counterpart. [source] Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheeseINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2007M C CANDIOTI In this work, we assessed the influence of coagulant residual activity and primary proteolysis on Cremoso Argentino cheese melting properties. For that purpose, we made Cremoso soft cheeses using different amounts of coagulant, and also obtained samples in which milk-clotting enzyme was inactivated. Primary proteolysis correlated with residual activity of coagulant in early stages of cheese ripening; however, it was similar in all cheeses after 30 days. The hydrolysis of caseins did not significantly affect the melting ability of the cheeses, expressed as the area increase after heating samples under standardized conditions. Samples with similar proximate composition showed some changes in meltability; those seemed related to pH evolution during ripening. [source] Proteolysis and texture changes of a Spanish soft cheese (,Torta del Casar') manufactured with raw ewe milk and vegetable rennet during ripeningINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2010Delgado Francisco-José Summary Proteolysis and textural changes of the Spanish ewe raw milk soft cheese of the Protected Designation of Origin Torta del Casar were studied in four different stages of ripening, with 1, 30, 60 and 90 days. In general, proteolysis in Torta del Casar cheese was weak at 1 and 30 days and it was more intense between the 30,60 days of ripening. Soluble nitrogen non-protein nitrogen, polypeptide N and free amino acids values significantly increased during cheese ripening. Protein and casein nitrogen decreased significantly after 60 days of ripening resulting in the increase of the other nitrogen fractions measured. Caseins changes determined by capillary zone electrophoresis showed that proteolysis of ,-casein occurred faster than ,s1-casein but the latter suffered higher proteolytic degradation at the end of ripening (day 90). This pattern of degradation of caseins is reversed in other cheeses made with animal rennet. Texture analysis showed that firmness and consistency decreased along ripening while adhesiveness increased. Highly significant correlations were found between textural parameters, residual caseins levels and nitrogen fractions during maturation, which shows the importance of proteolytic changes for an optimal texture formation. [source] Occurrence of Staphylococcus and enteropathogens in soft cheese commercialized in the city of Rio de Janeiro, BrazilJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2002V.S. Araújo Aims: To investigate the presence of Staphylococcus aureus, enteropathogenic Escherichia coli (EPEC), Aeromonas spp. and Yersinia spp. in soft cheese commercialized in Rio de Janeiro, Brazil. Methods and Results: A total of 45 samples of cheese from three different brands marketed in Rio de Janeiro city were analysed for faecal coliform levels using the Most Probable Number (MPN) technique. The samples were also analysed using conventional methodology for the investigation of food-borne pathogens. High levels of faecal contamination were detected in 95·5% of cheese samples. Staphylococcus aureus was isolated from 20% of samples, of which 17·7% were above the limits allowed by Brazilian legislation. Aeromonas hydrophila and Aer. caviae were detected in 17·7% of the samples. Yersinia spp. were not found in this study. EPEC was isolated from 21·1% of the samples and the most frequently found serogroups were O127, followed by O55 and O26. Conclusions: Our results showed that 95·5% of cheese samples had high levels of faecal coliforms. The isolation of Staph. aureus, serogroups of EPEC and Aeromonas spp. suggested that the soft cheese commercialized in the city of Rio de Janeiro may represent a health risk for the consumers. Significance and Impact of the Study: These results suggest that soft cheese may act as an important vehicle of transmission for well-established pathogens. [source] CHANGES IN TEXTURAL CHARACTERISTICS OF PANEER IN READY-TO-EAT CANNED PANEER CURRY DURING STORAGEJOURNAL OF TEXTURE STUDIES, Issue 2 2006K. JAYARAJ RAO ABSTRACT Paneer is an Indian soft cheese obtained by coagulating hot milk using citric acid or vinegar, pressing the hot coagulum and cooling by dipping in chilled water. In this study, paneer curry with a water activity (Aw) of 0.95 and a pH of 5.0 was prepared using ingredients like tomatoes, onions, cream, milk powder, curds and different spices, then canned at an F value of 0.80 (lethality). The product was stored at 15, 30 and 45C, and change in textural characteristics during storage was studied. Cohesiveness and chewiness increased, but hardness decreased. These changes were attributed to continued changes in texture initiated by frying of paneer and canning process. These were also linked to Maillard browning which progressed during storage as measured by hydroxymethylfurfural content. These changes were found to be slower vis-à-vis those observed in the product, which was sterilized at conventional F value of 15.0 (control) (Aw = 0.98 and pH 5.2). [source] Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheeseINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2007M C CANDIOTI In this work, we assessed the influence of coagulant residual activity and primary proteolysis on Cremoso Argentino cheese melting properties. For that purpose, we made Cremoso soft cheeses using different amounts of coagulant, and also obtained samples in which milk-clotting enzyme was inactivated. Primary proteolysis correlated with residual activity of coagulant in early stages of cheese ripening; however, it was similar in all cheeses after 30 days. The hydrolysis of caseins did not significantly affect the melting ability of the cheeses, expressed as the area increase after heating samples under standardized conditions. Samples with similar proximate composition showed some changes in meltability; those seemed related to pH evolution during ripening. [source] Assessment of the rind microbial diversity in a farmhouse-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methodsJOURNAL OF APPLIED MICROBIOLOGY, Issue 3 2004C. Feurer Abstract Aims:, The diversity of the surface flora of two French red-smear soft cheeses was examined by cultivation-dependent and cultivation-independent methods to assess their composition and to evaluate the accuracy of both approaches. Methods and Results:, Culture-independent methods used involved 16S ribosomal DNA gene cloning and sequencing and single-strand conformation polymorphism analysis (SSCP). The culture-dependent method used involved direct culture and macroscopic observation, polymerase chain reaction of the 16S rRNA gene from DNA extracted from single colonies followed by complete sequencing of the gene. Only few species were recovered by both approaches either in the pasteurized and the farmer cheese. A large diversity of isolates or 16S rDNA sequences related to marine bacteria was identified at the surface of both cheeses. Conclusions:, The results indicated that all three techniques were informative and complementary to allow a more accurate representativeness of the cheese surface biodiversity. Significance and Impact of the Study:, Cultivation and molecular methods have to be combined in order to obtain an extended view of the bacterial populations of complex ecosystems. [source] HYGIENIC PARAMETERS, TOXINS AND PATHOGEN OCCURRENCE IN RAW MILK CHEESESJOURNAL OF FOOD SAFETY, Issue 3 2002K. DE REU ABSTRACT In total, 71 samples of retail raw milk cheeses produced or imported in Belgium and samples of Belgian farmhouse cheeses were examined for cotiforms, ,-glucuronidase positive Escherichia coli, Escherichia coli O157, Staphylococcus aureus, Salmonella spp., Listeria spp. and Listeria monocytogenes. The presence of staphylococcal enterotoxins was investigated on samples with S. aureus counts higher than 103 cfu/g. The incidence of coliforms, ,-glucuronidase positive E. coli and S. aureus was higher in soft than in blue veined, semi-hard, hard and fresh cheeses. Four mold-ripened soft cheeses were positive for E. coli O157. One of the 4 cheeses was positive for verotoxin VT2. Staphylococcal enterotoxins were detected in 1 soft redsmear cheese, which was positive for L. monocytogenes. L. monocytogenes was also detected in one fresh cheese. Salmonella was not detected in any of the 71 raw milk cheeses. [source] 3-D DYNAMIC OPTICAL TECHNIQUES TO MODEL FOOD MECHANICAL DEFORMATIONJOURNAL OF TEXTURE STUDIES, Issue 4 2010MURIEL JACQUOT ABSTRACT Finding new instrumental rheological parameters that better describe sensory textures can improve correlation between rheological and sensory measurements of food. Two optical three-dimensional (3-D) techniques commonly used in mechanical engineering field were studied. These techniques have never been used in food science. Digital image correlation and Breuckmann scanning systems were successful to distinguish gelatin gels and soft cheeses varying in firmness and viscoelastic properties. These two systems were coupled with a universal testing machine to provide information regarding 3-D displacements and surface deformation of sample. Mathematical models were developed to determine surface displacement profiles of samples from their firmness and viscoelastic properties. Three parameters were obtained to describe surface displacement profiles linked to samples textural properties. These parameters may be useful to develop models predicting accurately food sensory texture from instrumental measurements. PRACTICAL APPLICATIONS Finding new instrumental rheological parameters that better describe sensory textures to improve correlation between rheological and sensory measurements of food. [source] | ||||||||||