Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures

The effect of an added adjunct culture consisting of facultatively heterofermentative lactobacilli (FHL) on the volatile compounds and sensory characteristics of a Spanish ewes'-milk cheese was examined. Three cheese batches were prepared using a commercial starter, one from raw milk, another from pasteurized milk, and a third from pasteurized milk with an added culture of wild Lactobacillus. paracasei+Lb. plantarum. Analysis of the volatile compounds was carried out by the purge and trap method and gas chromatography with a mass spectrometer and disclosed a total of 86 compounds belonging to the chemical families hydrocarbons, fatty acids, esters, ketones, aldehydes, and alcohols. After ageing for 120 and 240 days, the cheese samples underwent sensory analysis by a panel of expert assessors. The attributes evaluated were characteristic odour and odour intensity and characteristic aroma and aroma intensity. Pasteurization of the milk had an effect on the formation of certain volatile compounds, adversely affecting the characteristic flavour of the cheese. Use of the adjunct culture in addition to the commercial starter improved the flavour of the cheese made from the pasteurized milk, which earned sensory scores similar to those awarded to the cheese made from the raw milk. Use of adjunct cultures consisting of indigenous FHL strains could help to conserve the traditional characteristics of Roncal cheese made from pasteurized milk, although some technical adjustments to the Regulations would be needed.

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How do health information and sensory attributes influence consumer choice for dairy products? Evidence from a field experiment in Ethiopia

International Journal of Quality & Reliability Management ◽

10.1108/ijqrm-12-2014-0195 ◽

2017 ◽

Vol 34 (5) ◽

pp. 667-683 ◽

Cited By ~ 4

Author(s):

Alemayehu Dekeba Bekele ◽

Joost Beuving ◽

Ruerd Ruben

Keyword(s):

Health Information ◽

Consumer Choice ◽

Consumer Preference ◽

Raw Milk ◽

Quality Attributes ◽

Sensory Attributes ◽

Content Type ◽

Pasteurized Milk ◽

Market Promotion ◽

Milk Market

Purpose The purpose of this paper is to examine the effect of health information and sensory attributes on consumer’s propensity to upgrade and their willingness to pay (WTP) for pasteurized milk in Ethiopia. Design/methodology/approach The authors used a framed market experiment with 160 participants in 14 central locations in urban Ethiopia. The authors used a double hurdle model to analyze consumer willingness to shift to pasteurized milk and their WTP for quality attributes in pasteurized milk. Findings Consumers are willing to pay a 4 percent premium for quality attributes in pasteurized milk. Male and employed participants are willing to shift and pay a premium for pasteurized milk. Conversely, consumers with more children, higher income, and higher raw milk consumption are less likely to shift to pasteurized milk. These results also show that taste is negatively related to consumer propensity to upgrade to pasteurized milk. Further, about half of the consumers who were provided with health information are willing to pay a premium of 11 percent for pasteurized milk, whereas others would pay only 6 percent. After providing the treatment group with health information, those consumers with higher income, old people and consumers with children are less likely to shift to pasteurized milk. Overall, consumer preference for raw milk is the result of taste, perceived nutrition and perceived health benefits. The study points at a segmented milk market and the consequent need for the provision of a targeted milk market promotion. Research limitations/implications The application of experimental auctions in developing countries requires an extensive learning exercise for participants. Originality/value The authors used a non-hypothetical valuation mechanism to unravel the effect of subjective and intrinsic milk attributes in fluid milk choice decisions and its variation across socio-economic groups in a developing country context.

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Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk

Molecules ◽

10.3390/molecules24152824 ◽

2019 ◽

Vol 24 (15) ◽

pp. 2824 ◽

Cited By ~ 1

Author(s):

Lingjun Tong ◽

Huaxi Yi ◽

Jing Wang ◽

Minghui Pan ◽

Xuelu Chi ◽

...

Keyword(s):

Partial Least Squares Regression ◽

Skim Milk ◽

Principal Component ◽

Raw Milk ◽

Sensory Attributes ◽

Flavor Compounds ◽

Milk Product ◽

Least Squares Regression ◽

Flavor Quality

Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of skim milk has attracted the attention of more and more researchers. The purpose of this study was to create a skim milk product with good flavor by processing. Briefly, raw milk was treated by preheating at pasteurization (85 °C, 15 s) and ultra-high temperature (UHT) instantaneous sterilization (137–141 °C, 4 s). Subsequently, the sample was centrifuged to remove fat and obtain two kinds of skim milk, namely, PSM (skim milk obtained by preheating at 85 °C, 15 s) and USM (skim milk obtained by preheating at 137–141 °C, 4 s). The results showed that the intensity of the main sensory attributes (overall liking, milk aroma, etc.) and the concentrations of the key flavor compounds (2-heptanone, 2-nonanone, decanal, hexanoic acid, etc.) were significantly higher in the USM (p < 0.05) than that of the PSM and RSM (skim milk without preheating). Principal component analysis (PCA) with E-Nose (electronic nose) showed that the RSM had significant differences in the milk aroma compared with the PSM and USM. Furthermore, it was found that there were good relationships between volatile compounds and sensory attributes by partial least squares regression (PLSR) analysis. These findings provided insights into improving the flavor quality of skim milk by preheating treatment instead of any flavor additives.

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The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses

Linear vs piecewise Weibull model for genetic evaluation of sires for longevity in Simmental cattle ◽

10.15567/mljekarstvo.2020.0103 ◽

2020 ◽

Vol 70 (1) ◽

pp. 28-39

Author(s):

Marika Bielecka ◽

Grażyna Cichosz

Keyword(s):

Palm Oil ◽

Milk Fat ◽

Sensory Quality ◽

Sensory Attributes ◽

Lactobacillus Paracasei ◽

Sensory Profile ◽

Fat Replacement ◽

Adjunct Cultures ◽

Adjunct Culture

The market of ripened cheese is growing rapidly and is highly competitive. Dairy manufacturers have expanded their product range to include cheese-like products where milk fat is replaced with vegetable oils. Cheese-like products have gained popularity among both convenient food producers and consumers looking for cheaper cheese substitutes. Fat determines the sensory attributes of cheeses. The sensory quality of cheese can also be modified through the addition of selected adjunct cultures. This study evaluated the influence of milk fat replacement with palm oil and the addition of an adjunct culture of Lactobacillus paracasei LPC-37 on the sensory attributes of Dutch-type cheeses and cheese-like products during ripening. The chemical composition, content of volatile compounds and colour were analysed. The replacement of milk fat with palm oil contributed to differences in the sensory profile and colour of cheese-like products and deteriorated their sensory quality. However, the addition of L. paracasei LPC-37 improved the sensory characteristics of cheese-like products.

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Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe’s Goat’s or Cow’s Milk

Czech Journal of Food Sciences ◽

10.17221/950-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S106-S108 ◽

Cited By ~ 4

Author(s):

A. M Vivar-Quintana ◽

López MA Blanco ◽

I. Revilla ◽

I. González-Martín ◽

J. M Hernández-Hierro ◽

...

Keyword(s):

Amino Acid ◽

Profile Analysis ◽

Raw Milk ◽

Cow’S Milk ◽

Peptide Profile ◽

Seasonal Evolution ◽

Direct Contribution ◽

Cheese Flavour ◽

Biochemical Event ◽

Hydrophobic Peptide

Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the formation of amino acid and peptides which make a direct contribution to flavour. Goat, cow and sheep cheeses have been elaborated with raw milk and calf rennet. The extent of proteolysis was monitored over six months of ripening and means of HPLC peptide profile analysis. The influence of season on the changes in hydrophobic and hydrophilic peptides and the HO/HI ratio during the ripening of the cheeses were studied.

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Differentiation of food spoilage yeast strains of the Yarrowia group by microsatellite polymerase chain reaction fingerprinting

Journal of Universal Science Online ◽

10.17202/juso.2014.1.6 ◽

2014 ◽

Vol 1 (1) ◽

pp. 6-11

Author(s):

Edina Szandra Nagy

Keyword(s):

Yarrowia Lipolytica ◽

Low Cost ◽

Raw Milk ◽

Cottage Cheese ◽

Lsu Rdna ◽

Food Spoilage ◽

Pcr Fingerprinting ◽

Spoilage Yeast ◽

Yeast Strains ◽

Fingerprinting Method

Yarrowia lipolytica is a frequently reported food spoilage yeast which occurs mainly in meat and milk products. Besides its detrimental role in the food spoilage it has many favourable properties. This yeast also has been developed as a production host for a large variety of biotechnological applications. Some species of the Yarrowia group cannot be differentiated by conventional methods based on phenotypic characteristics, so it is probable that not only Yarrowia lipolytica, but also other species of the Yarrowia group contribute to food spoilage or can have a beneficial role in the industry. A relatively fast, easy and low-cost but reliable method would be useful to differentiate and identify these species properly. Microsatellite PCR fingerprinting method is commonly used for the discrimination of species or strains within species, it is also applied for the identification of yeast species and in many yeast diversity studies, however, its reliability can be queried. The aim of this study was to assess the reliability of microsatellite PCR fingerprinting using (GAC)5 primer in the differentiation and identification of the yeast strains of the Yarrowia group by clustering them using microsatellite-PCR fingerprinting, then identifying them by sequencing the D1/D2 regions of the LSU rDNA of one or a few selected representatives of each cluster. Two hundred and nineteen yeast strains of the Yarrowia group were examined. Using this molecular biological method, yeast strains of the Yarrowia group from raw meat, raw milk, cheese and cottage cheese were assigned to seven species The food spoilage yeast strains of the Yarrowia group can be successfully differentiated by using microsatellite PCR fingerprinting method using (GAC)5 primer, even their identity, thus their diversity can be assessed.

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Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making

Acta Alimentaria ◽

10.1556/066.2021.00001 ◽

2021 ◽

Vol 50 (3) ◽

pp. 341-348

Author(s):

A. Caridi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Debaryomyces Hansenii ◽

Raw Milk ◽

Abundant Species ◽

Cheese Making ◽

Adjunct Cultures ◽

Yeast Strains ◽

Ewe's Milk ◽

Candida Zeylanoides

AbstractSeventeen samples of Calabrian ewe’s milk, ewe’s cheese (Pecorino del Poro) made with raw milk, goat’s milk, and goat’s cheese (Caprino d’Aspromonte) made with raw milk were used to obtain 124 yeast isolates. The most abundant species was Debaryomyces hansenii (61.3%), followed by Candida zeylanoides (32.3%) and Kluyveromyces marxianus (3.2%). The enzymatic profile of 25 selected yeast strains was determined. Lastly, they were studied for their interaction with eight dairy lactic acid bacteria – four coccal-shaped and four rod-shaped. The best strains may be used as adjunct cultures for cheese making.

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Hedonic perception and preference analysis of double cream cheeses formulated with raw and pasteurized milk

RECUBRIMIENTO COMESTIBLE CON BASE DE PIÑON MEXICANO (Jatropha curcas) SOBRE LA CALIDAD DE CHAYOTE MINIMAMENTE PROCESADO ◽

10.32854/agrop.v14i10.2008 ◽

2021 ◽

Author(s):

R. A Castillo Mercado ◽

J. A. Ramos-Juárez ◽

A. Bucio Galindo ◽

J.A. Herrera-Corredor

Keyword(s):

Design Methodology ◽

Statistical Tests ◽

Raw Milk ◽

Sensory Attributes ◽

Point Scale ◽

Pasteurized Milk ◽

General Acceptance ◽

The Subject ◽

Penalty Analysis ◽

General Acceptability

Objective: To compare the characteristics of double cream cheeses made with raw and pasteurized milk per liking and preference level. Design/Methodology/Approach: Cheeses from three brands were evaluated: Santa Teresa, Montero, and Colegio de Postgraduados (CP). The first two cheeses were formulated with raw milk, while the CP cheese was formulated with pasteurized milk inoculated with lactic cultures. The hedonic perception study was carried out in monadic series with 19 volunteers who blind tasted the three types of cheese. The evaluation attributes were: appearance, taste, aroma, and general acceptability on a 9-point scale; and saltiness, acidity, and creaminess on a 3-point scale (JAR). Preferences were evaluated by rank and multiple comparison tests. Results: No differences were found in the aroma, taste, and texture liking level of the cheeses (p>0.05); nevertheless, there were differences in the appearance and general acceptance (p˂0.05). The general acceptance of the CP cheese was significantly lower than that of the two raw milk cheeses (p˂0.05). The penalty analysis showed that low acidity and low creaminess attributes are related to a low general acceptance (p˂0.05). Limitations/Implications: The study has enough evaluations for statistical tests. Findings/Conclusions: Raw milk cheeses obtained the highest marks in all attributes. Determining if there are other sensory attributes —in addition to those that were the subject of this study— will help to explain the greater preference and global acceptance of raw milk cheeses.

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