Influence of pasteurization of milk and addition of starter cultures on protein breakdown in ovine cheeses manufactured with extracts from flowers of Cynara cardunculus
Open accessAbstract
Ovine cheeses were manufactured from raw milk (R), pasteurized milk without starter addition (P), and pasteurized milk with starter addition (PS), using in all cases extracts of Cynara cardunculus as rennet and mimicking as far as possible the traditional manufacture process. The microbial counts were higher in R cheeses than in P cheeses, and the lowest microbial counts were found for PS cheeses. Such physicochemical characteristics as moisture, fat, protein, NaCl content, and pH of the three types of cheeses were similar to one another at each sampling time. In particular, pasteurization had no significant effect on protein breakdown as evaluated by either the water-soluble nitrogen, the trichloroacetic-acid (TCA)-soluble nitrogen, or the phosphotungstic acid (PTA)-soluble nitrogen fractions. However, the TCA-soluble and the PTA-soluble fractions for the PS cheeses ripened for more than 28 days were higher than those for the R or P cheeses at similar ripening times. The cheeses and their water-soluble extracts could not be distinguished by urea-polyacrylamide gel electrophoresis for up to 7 days, but clear differences were apparent at 68 days of ripening for the PS cheeses with respect to the R and P cheeses.
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Cheeses manufactured with raw milk, pasteurised milk without starter or pasteurised milk with starter addition could not be distinguished by urea-PAGE.
“Sousa and Malcata [51] reported that cheeses manufactured with raw milk, pasteurised milk without starter or pasteurised milk with starter addition could not be distinguished by urea-PAGE;”
From Advances in the role of a plant coagulant ( <i>Cynara cardunculus</i> ) in vitro and during ripening of cheeses from several milk species (2002) · cites this paper as [51]
The Abstract says the three cheese types and their water-soluble extracts could not be distinguished by urea-PAGE for up to 7 days. The claim omits that time limit: the Abstract reports clear differences for starter-added cheese at 68 days, and Biochemical analyses describes differing bands at 28 and 68 days. No page number is available in our copy. (LLM, conf=0.92)
Experimental — accuracy not yet measuredOvine cheeses manufactured from raw milk exhibited higher microbial counts than those from pasteurised milk without starter addition; however, the lowest microbial counts were recorded in cheese with starter added.
“Ovine cheeses manufactured from raw milk exhibited higher microbial counts than those from pasteurised milk without starter addition [51]; however, the lowest microbial counts were recorded in cheese with starter added [7,51].”
From Advances in the role of a plant coagulant ( <i>Cynara cardunculus</i> ) in vitro and during ripening of cheeses from several milk species (2002) · cites this paper as [51]
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Cites
Proteolysis During Cheese Manufacture and Ripening
Fox, P. F. (1989) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(89)79246-8 · Cited by 593 · see citing works
Partial identification of peptides from the water-insoluble fraction of Cheddar cheese
McSweeney, P. L. H., Pochet, S., Fox, P. F., & Healy, A. (1994) · Journal of Dairy Research · doi:10.1017/s0022029900028533 · Cited by 72 · see citing works
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Research works printed but not linked: 3
- Marth, E. H. (1963). Microbiological and chemical aspects of Cheddar cheese ripening. A review. J. Dairy Sci., 46,869-890.
- Thomas, S. B., Egdell, J. W., Clegg, L. F. L. & Cuthbert, W. A. (1950). Thermoduric organisms in milk. Part I. A review of the literature. Proc. Sot. Appl. Bacterial., 13, 27- 64.
- Turner, K. W. (1988). Some aspects of the microbiology of cheese ripening investigated using aseptic manufacturing techniques. Ph.D thesis, Massey University, Palmerston North, N. Z.
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Sousa, M. J., & Malcata, F. X. (2002) · Le Lait · doi:10.1051/lait:2002001 · Cited by 84 · see citing works
Self-citation
- Authors
- Sousa, M.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 1996-12
- Volume
- 57
- Issue
- 4
- Pages
- 549-556
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2161974194
- Cited by
- 29
- References
- 2
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 1 · 2021: 2 · 2019: 1 · 2017: 1 · 2016: 2 · 2013: 1
- FWCI
- 4.14
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Food Chemistry (publishedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- milk pasteurization, starter cultures, Cynara cardunculus, rennet, protein degradation, cheese ripening, microbial counts, water-soluble nitrogen, cheese proteolysis
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