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Cited by 28Microbial Inactivation MethodsProbiotics and Fermented FoodsAdvanced Scientific Research Methods

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Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine

Giannoglou, Marianna, Karra, Zoi, Platakou, Eleni, Katsaros, George, Moatsou, Golfo, Taoukis, Petros·2016·Innovative Food Science & Emerging Technologies
DOI 10.1016/j.ifset.2016.07.024
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Abstract

Cheese ripening acceleration is of continuous interest for the industry. High-pressure (HP) treatment of starter cultures used in cheese-manufacturing offers the potential to accelerate ripening by increasing the activity of their intracellular peptidases that contribute in the development of desired cheese organoleptic characteristics.The objective of the present research was the investigation of the effect of HP treatment (200MPa-20°C - 20min) directly on white brined cheese or on the starter culture used for its manufacture (Str. thermophilus:L. lactis:L. bugaricus 2:1:1). For this purpose, the microbial, textural, physicochemical and organoleptic characteristics and proteolysis were assessed during the 2nd stage of ripening in cold stores. Control cheese without any treatment was also studied.Cheeses made with HP-treated starters had increased secondary proteolysis. Organoleptic scoring of these cheeses was higher during the whole storage period compared to control and HP-treated cheese. Their superiority was evident even at the early stages of ripening in cold stores, since no bitterness was detected. On the contrary, although HP treated cheeses showed the highest increase in aminopeptidases activities, this was not correlated with the studied ripening indices or the organoleptic characteristics.According to the results, HP-treated starter culture can accelerate proteolysis and potentially the ripening of cheese-in-brine.The data obtained from this work suggest that appl…

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Research works printed but not linked: 25

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Metadata

Authors
Giannoglou, M., Karra, Z., Platakou, E., Katsaros, G., Moatsou, G., & Taoukis, P.
Affiliations
  • National Technical University of Athens (GR)
  • Agricultural University of Athens (GR)
Corresponding author
Giannoglou, Marianna
ORCID
Venue
Innovative Food Science & Emerging Technologies
Publisher
Elsevier BV
Published
2016-12
Volume
38
Pages
312-320
ISSN
1466-8564 (ISSN-L)
DOI
10.1016/j.ifset.2016.07.024
OpenAlex
W2494484522
Cited by
28
References
3
Citations by year
2026: 1 · 2025: 1 · 2024: 1 · 2023: 3 · 2022: 3 · 2021: 3 · 2020: 7 · 2019: 4 · 2018: 2 · 2017: 3
FWCI
2.62
Type
journal article
Language
en
Open access
closed
Licence
Locations
Innovative Food Science & Emerging Technologies (publishedVersion)
Funders
Agricultural University of Athens
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
high-pressure treatment, starter cultures, brined cheese, aminopeptidase activity, intracellular peptidases, Lactococcus lactis, cold storage

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