Biochemical characteristics of reduced-fat cheese made from high-heat treated goat’s milk supplemented with Penicillium candidum
Open accessAbstract
Novel reduced-fat goat-cheese (R) was produced from high-pasteurized milk using Penicillium candidum as an adjunct. A full-fat goat-cheese (F) from pasteurized milk without mold addition was produced for comparison reasons. Physicochemical analyses of the two cheeses were performed through the 14-d period of ripening. The effect of P.candidum on proteolysis of goat-cheese caseins and the production of hydrophilic and hydrophobic peptides during cheese ripening were investigated. To our knowledge, similar results for reduced-fat, mold-ripened, goat-milk cheeses have not been previously reported before. R-cheese exhibited a higher organoleptic score and developed properties similar to Kopanisti, which is a Protected Designation of Origin Greek soft cheese with specific intense flavour manufactured from raw milk without the use of starters. Moreover, R-cheese had significantly higher moisture, protein in dry matter and water soluble nitrogen contents than F-cheese and was less adhesive. The high-pasteurization improved the texture and cheese yield, while the use of P. candidum as an adjunct improved the flavour, increased and accelerated proteolysis in R-cheese. According to the results, the technology for R-cheese employed in the present study can be easily adopted and could be used to produce a reduced-fat goat-cheese.
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The rise in pH is a consequence of the activity of P. candidum PCA1/TT031 that metabolizes lactic acid and lactate and causes the breakdown of curd components.
“Which is a consequence of the activity of P. candidum PCA1/TT031 that metabolizes lactic acid and lactate (Kaminaries et al. 2019; Mane and McSweeney 2020) and causes the breakdown of curd components.”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Kaminaries et al. 2019
In “Yield and physicochemical characteristics” (page unavailable), the paper reports that pH rose in both cheeses and suggests that yeasts and molds using lactic acid may explain the rise; it does not establish P. candidum as the cause. The electrophoretic and RP-HPLC sections (pages unavailable) support increased breakdown of cheese proteins associated with P. candidum, but the cited passages do not identify strain PCA1/TT031 or establish its metabolism of lactate. (LLM, conf=0.88)
Experimental — accuracy not yet measuredThe SN% results are in agreement with studies by Hannon et al. (2003), Jahadi and Khosravi-Darani (2017), Kaminaries et al. (2019), and Nuñez et al. (1991).
“Moreover, it resulted is in agreement with the study of other scientists such as Hannon et al. (2003); Jahadi and Khosravi-Darani (2017); Kaminaries et al. (2019); Nuñez et al. (1991).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Kaminaries et al. (2019)
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Alhelli, A. M., Mohammed, N. K., Khalil, E. S., & Hussin, A. S. M. (2021) · AMB Express · doi:10.1186/s13568-021-01205-9 · Cited by 23 · see citing works
- Authors
- KAMINARIES, S., SCORDOBEKI, A., ZOIDOU, E., & MOATSOU, G.
- Affiliations
- Agricultural University of Athens (GR)
- ORCID
- MOATSOU, G.
- Venue
- Journal of the Hellenic Veterinary Medical Society
- Publisher
- National Documentation Centre (EKT)
- Published
- 2019-10-30
- Volume
- 70
- Issue
- 3
- Pages
- 1669
- ISSN
- 1792-2720 (ISSN-L)
- 2585-3724
- OpenAlex
- W2988196033
- Cited by
- 3
- References
- 23
- Citations by year
- 2021: 3
- FWCI
- 0.58
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- Locations
- Journal of the Hellenic Veterinary Medical Society (publishedVersion, cc-by-nc)
- ΙΝΣΤΙΤΟΥΤΟ ΙΣΤΟΡΙΚΩΝ ΕΡΕΥΝΩΝ (National Hellenic Research Foundation) (submittedVersion, cc-by-nc)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- low-fat cheese, goat cheese, Penicillium candidum, mould-ripened cheese, casein hydrolysis, cheese ripening, cheese texture, cheese yield, sensory properties
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