Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
The influence of varying process (curd washing, drain pH, dry or brine salting) and ripening (at 9 or 12°C without a hot room step) parameters on manufacture and on biochemical changes during ripening of semi-hard cheeses with propionic acid bacteria (PAB) was studied. Levels of secondary proteolysi...
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| Veröffentlicht in: | International dairy journal 2008-09, Vol.18 (9), p.905-917 |
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| container_end_page | 917 |
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| container_issue | 9 |
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| container_title | International dairy journal |
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| creator | Sheehan, Jeremiah J. Wilkinson, Martin G. McSweeney, Paul L.H. |
| description | The influence of varying process (curd washing, drain pH, dry or brine salting) and ripening (at 9 or 12°C without a hot room step) parameters on manufacture and on biochemical changes during ripening of semi-hard cheeses with propionic acid bacteria (PAB) was studied. Levels of secondary proteolysis were significantly higher and viable thermophilic culture counts decreased at a faster rate in the dry-salted cheeses compared with the brine-salted cheeses. Increased ripening time and temperature resulted in increased PAB counts, levels of acetate, propionate, primary and secondary proteolysis. Increased cheese pH was significantly correlated with increased PAB counts during ripening. The washed-curd, dry-salted cheeses at 182 d of ripening at 12°C resulted in counts of PAB and levels of acetate and propionate similar to those of Swiss-type control cheeses ripened with a hot room temperature. The approach described may be used to manufacture Swiss-type cheese using technologies associated with Cheddar-type manufacture. |
| doi_str_mv | 10.1016/j.idairyj.2007.11.024 |
| format | Article |
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Levels of secondary proteolysis were significantly higher and viable thermophilic culture counts decreased at a faster rate in the dry-salted cheeses compared with the brine-salted cheeses. Increased ripening time and temperature resulted in increased PAB counts, levels of acetate, propionate, primary and secondary proteolysis. Increased cheese pH was significantly correlated with increased PAB counts during ripening. The washed-curd, dry-salted cheeses at 182 d of ripening at 12°C resulted in counts of PAB and levels of acetate and propionate similar to those of Swiss-type control cheeses ripened with a hot room temperature. The approach described may be used to manufacture Swiss-type cheese using technologies associated with Cheddar-type manufacture.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/j.idairyj.2007.11.024</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; butyrates ; Cheddar cheese ; cheese starters ; cheesemaking ; food analysis ; food composition ; Food industries ; food processing ; food processing quality ; free amino acids ; Fundamental and applied biological sciences. Psychology ; Lactobacillus helveticus ; Milk and cheese industries. Ice creams ; propionic acid bacteria ; proteolysis ; semisoft cheeses ; Streptococcus thermophilus ; Swiss cheese</subject><ispartof>International dairy journal, 2008-09, Vol.18 (9), p.905-917</ispartof><rights>2008 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c394t-c70e47a5a6c0a139b477324cac7c5caac459410761de8fe30e2cad61899e9a173</citedby><cites>FETCH-LOGICAL-c394t-c70e47a5a6c0a139b477324cac7c5caac459410761de8fe30e2cad61899e9a173</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.idairyj.2007.11.024$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27922,27923,45993</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20573173$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Sheehan, Jeremiah J.</creatorcontrib><creatorcontrib>Wilkinson, Martin G.</creatorcontrib><creatorcontrib>McSweeney, Paul L.H.</creatorcontrib><title>Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses</title><title>International dairy journal</title><description>The influence of varying process (curd washing, drain pH, dry or brine salting) and ripening (at 9 or 12°C without a hot room step) parameters on manufacture and on biochemical changes during ripening of semi-hard cheeses with propionic acid bacteria (PAB) was studied. Levels of secondary proteolysis were significantly higher and viable thermophilic culture counts decreased at a faster rate in the dry-salted cheeses compared with the brine-salted cheeses. Increased ripening time and temperature resulted in increased PAB counts, levels of acetate, propionate, primary and secondary proteolysis. Increased cheese pH was significantly correlated with increased PAB counts during ripening. The washed-curd, dry-salted cheeses at 182 d of ripening at 12°C resulted in counts of PAB and levels of acetate and propionate similar to those of Swiss-type control cheeses ripened with a hot room temperature. The approach described may be used to manufacture Swiss-type cheese using technologies associated with Cheddar-type manufacture.</description><subject>Biological and medical sciences</subject><subject>butyrates</subject><subject>Cheddar cheese</subject><subject>cheese starters</subject><subject>cheesemaking</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>food processing</subject><subject>food processing quality</subject><subject>free amino acids</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lactobacillus helveticus</subject><subject>Milk and cheese industries. Ice creams</subject><subject>propionic acid bacteria</subject><subject>proteolysis</subject><subject>semisoft cheeses</subject><subject>Streptococcus thermophilus</subject><subject>Swiss cheese</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFUc1u1DAQjhBILIVHQOQCJxLGiROvTwhV_FSqxAF6tqaTSetV1g6ebKW-Cw-Ls7uCIyd7_P3MeL6ieK2gVqD6D7vaD-jT465uAEytVA2NflJs1NbYCpRunxYbsN226q3unxcvRHYAykBrN8XvqzBOBw7EZRzLOUViER_uSgxDmfzMYS1mTLjnhZOUMZSyYMr392WIoToXR36Wzz4GTyWSH8pbpIx4PGJZt9zzP0u6z55HXBZPsnYX3vsqPw8ZZBaWl8WzESfhV-fzorj58vnn5bfq-vvXq8tP1xW1Vi8VGWBtsMOeAFVrb7UxbaMJyVBHiKQ7qxWYXg28HbkFbgiHXm2tZYvKtBfFu5Nv_sCvA8vi9l6IpwkDx4M4ZW2jm24ldicipSiSeHRz8ntMj06BW7NwO3fOwq1ZOKVcziLr3p4boBBOY8JAXv6KG8jeeY7Me3PijRgd3uXduJsfDagWwDZdB5AZH08Mzvt48JyckF_jG3xiWtwQ_X9m-QNyla8y</recordid><startdate>20080901</startdate><enddate>20080901</enddate><creator>Sheehan, Jeremiah J.</creator><creator>Wilkinson, Martin G.</creator><creator>McSweeney, Paul L.H.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier Science</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20080901</creationdate><title>Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses</title><author>Sheehan, Jeremiah J. ; Wilkinson, Martin G. ; McSweeney, Paul L.H.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c394t-c70e47a5a6c0a139b477324cac7c5caac459410761de8fe30e2cad61899e9a173</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Biological and medical sciences</topic><topic>butyrates</topic><topic>Cheddar cheese</topic><topic>cheese starters</topic><topic>cheesemaking</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>food processing</topic><topic>food processing quality</topic><topic>free amino acids</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lactobacillus helveticus</topic><topic>Milk and cheese industries. 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| fulltext | fulltext |
| identifier | ISSN: 0958-6946 |
| ispartof | International dairy journal, 2008-09, Vol.18 (9), p.905-917 |
| issn | 0958-6946 1879-0143 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_19924257 |
| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Biological and medical sciences butyrates Cheddar cheese cheese starters cheesemaking food analysis food composition Food industries food processing food processing quality free amino acids Fundamental and applied biological sciences. Psychology Lactobacillus helveticus Milk and cheese industries. Ice creams propionic acid bacteria proteolysis semisoft cheeses Streptococcus thermophilus Swiss cheese |
| title | Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses |
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