New insight on crystal and spot development in hard and extra-hard cheeses: Association of spots with incomplete aggregation of curd granules
Open accessAbstract
Chemical composition and structure of different types of macroparticles (specks, spots) and microparticles (microcrystals) present in hard and extra-hard cheeses were investigated. Light microscopy revealed that the small hard specks had the structure of crystalline tyrosine, as confirmed by amino acid analysis. Spots showed a complex structure, including several curd granules, cavities, and microcrystals, and were delimited by a dense protein layer. Spots contained less moisture and ash than the adjacent cheese area, and more protein, including significantly higher contents of valine, methionine, isoleucine, leucine, tyrosine, and phenylalanine. Microcrystals were observed by light and electron microscopy and analyzed by confocal micro-Raman. Among others, calcium phosphate crystals appeared to consist of a central star-shaped structure immersed in a matrix of free fatty acids plus leucine and phenylalanine in free form or in small peptides. A hypothetical mechanism for the formation of these structures has been formulated.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Large calcium phosphate crystals were present in all samples.
“The CLSM images showed the presence of large calcium phosphate crystals in all samples (Figure 3, arrowheads), [11].”
From Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months (2020) · cites this paper as [11]
Cites
Synthesis and characterization of hydroxyapatite crystals: A review study on the analytical methods
Koutsopoulos, S. (2002) · Journal of Biomedical Materials Research · doi:10.1002/jbm.10280 · Cited by 1,636 · see citing works
Biochemistry of cheese ripening
McSweeney, P. L. H. (2004) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2004.00147.x · Cited by 1,048 · see citing works
Fourier transform raman spectroscopy of synthetic and biological calcium phosphates
Sauer, G. R., Zunic, W. B., Durig, J. R., & Wuthier, R. E. (1994) · Calcified Tissue International · doi:10.1007/bf00305529 · Cited by 247 · see citing works
Gatti, M., Bottari, B., Lazzi, C., Neviani, E., & Mucchetti, G. (2014) · Journal of Dairy Science · doi:10.3168/jds.2013-7187 · Cited by 216 · see citing works
Characterization of CaCO3 hydrates by micro‐Raman spectroscopy
Tlili, M., Amor, M. B., Gabrielli, C., Joiret, S., Maurin, G., & Rousseau, P. (2002) · Journal of Raman Spectroscopy · doi:10.1002/jrs.806 · Cited by 208 · see citing works
Characterization of amino acids using Raman spectroscopy
Jenkins, A. L., Larsen, R. A., & Williams, T. B. (2005) · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · doi:10.1016/j.saa.2004.11.055 · Cited by 167 · see citing works
Lignin and Lignin-Carbohydrate Complexes
Björkman, A. (1957) · Industrial & Engineering Chemistry · doi:10.1021/ie50573a040 · Cited by 152 · see citing works
Jeanson, S., Floury, J., Gagnaire, V., Lortal, S., & Thierry, A. (2015) · Frontiers in Microbiology · doi:10.3389/fmicb.2015.01284 · Cited by 128 · see citing works
Detection of enterotoxigenic Staphylococcus aureus isolates in raw milk cheese
Cremonesi, P., Pérez, G., Pisoni, G., et al. (2007) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2007.02231.x · Cited by 101 · see citing works
Ong, L., Dagastine, R. R., Kentish, S. E., et al. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01517.x · Cited by 92 · see citing works
Measurement and Modeling Solubility of Aqueous Multisolute Amino-Acid Solutions
Daldrup, J.-B. G., Held, C., Ruether, F., et al. (2009) · Industrial & Engineering Chemistry Research · doi:10.1021/ie900913c · Cited by 76 · see citing works
Culka, A., Jehlička, J., & Edwards, H. G. M. (2010) · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · doi:10.1016/j.saa.2010.08.034 · Cited by 57 · see citing works
Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese
Agarwal, S., Sharma, K., Swanson, B. G., Yüksel, G. Ü., & Clark, S. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72213-5 · Cited by 55 · see citing works
Effects of Heat Load Gradient Occurring in Moulding on Characterization and Ripening of Grana Padano
Pellegrino, L., Battelli, G., Resmini, P., Ferranti, P., Barone, F., & Addeo, F. (1997) · Le Lait · doi:10.1051/lait:1997215 · Cited by 47 · see citing works
Self-citationWater Activity in Cheese in Relation to Composition, Stability and Safety
Marcos, A. (1993) · Springer eBooks · doi:10.1007/978-1-4615-2650-6_11 · Cited by 46 · see citing works
Transport phenomena in a model cheese: The influence of the charge and shape of solutes on diffusion
Silva, J. V. C., Peixoto, P. D. S., Lortal, S., et al. (2013) · Journal of Dairy Science · doi:10.3168/jds.2013-6552 · Cited by 44 · see citing works
Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese
Masotti, F., Hogenboom, J. A., Rosi, V., De Noni, I., & Pellegrino, L. (2010) · International Dairy Journal · doi:10.1016/j.idairyj.2009.11.020 · Cited by 41 · see citing works
Self-citationTextural Properties and Microstructure of Process Cheese Food Rework
Kaláb, M., Yun, J., & Yiu, S. H. (1987) · Digital Commons - USU (Utah State University) · Cited by 38 · see citing works
Tansman, G. F., Kindstedt, P. S., & Hughes, J. M. (2014) · Journal of Dairy Science · doi:10.3168/jds.2014-8277 · Cited by 37 · see citing works
Mechanisms of Clostridium tyrobutyricum removal through natural creaming of milk: A microscopy study
D’Incecco, P., Faoro, F., Silvetti, T., et al. (2015) · Journal of Dairy Science · doi:10.3168/jds.2015-9526 · Cited by 31 · see citing works
Self-citationGrated Grana Padano cheese: New hints on how to control quality and recognize imitations
Cattaneo, S., Hogenboom, J. A., Masotti, F., Rosi, V., Pellegrino, L., & Resmini, P. (2008) · Dairy Science and Technology · doi:10.1051/dst:2008024 · Cited by 30 · see citing works
Self-citationCheese pH, Protein Concentration, and Formation of Calcium Lactate Crystals
Agarwal, S., Powers, J. R., Swanson, B. G., Chen, S., & Clark, S. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72459-6 · Cited by 30 · see citing works
Tansman, G. F., Kindstedt, P. S., & Hughes, J. M. (2015) · Dairy Science & Technology · doi:10.1007/s13594-015-0225-6 · Cited by 26 · see citing works
Gaucheron, F., Graët, Y. L., Michel, F., Briard, V., & Piot, M. (1999) · Le Lait · doi:10.1051/lait:1999645 · Cited by 26 · see citing works
Boucher, C. L., Gagnaire, V., Briard‐Bion, V., Jardin, J., Maillard, M.-B., Dervilly, G., Bizec, B. L., Lortal, S., Jeanson, S., & Thierry, A. (2015) · Applied and Environmental Microbiology · doi:10.1128/aem.02621-15 · Cited by 19 · see citing works
The Use of Yeast in Calf Meals and Pellets
Newman, P. E., & Savage, E. S. (1938) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(38)95630-9 · Cited by 17 · see citing works
The effect of Leucine on the crystal growth of calcium phosphate
Dalas, E., Malkaj, P., Vasileiou, Z., et al. (2007) · Journal of Materials Science Materials in Medicine · doi:10.1007/s10856-006-0050-9 · Cited by 13 · see citing works
Amino Acid Composition of Granules and Spots in Grana Padano Cheeses
Bianchi, A., Beretta, G., Caserio, G., et al. (1974) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(74)85096-4 · Cited by 10 · see citing works
Analysis of milk and milk products
Leffmann, H., & Beam, W. (1893) · doi:10.5962/bhl.title.57179 · Cited by 8 · see citing works
Ong, L., Dagastine, R. R., Kentish, S. E., et al. (2010) · Australian Journal of Dairy Technology · Cited by 7 · see citing works
Tyrosine Microcrystals Produced by Digestion of Proteins with Pancreatic Enzymes
McPherson, A., Larson, S. B., & Kuznetsov, Y. G. (2012) · Crystal Growth & Design · doi:10.1021/cg300420e · Cited by 2 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
D’Incecco, P., Limbo, S., Hogenboom, J., Rosi, V., Gobbi, S., & Pellegrino, L. (2020) · Foods · doi:10.3390/foods9030268 · Cited by 57 · see citing works
Self-citationHogenboom, J. A., D’Incecco, P., Fuselli, F., & Pellegrino, L. (2017) · Food Analytical Methods · doi:10.1007/s12161-017-0876-4 · Cited by 38 · see citing works
Self-citation
- Authors
- D’Incecco, P., Limbo, S., Faoro, F., Hogenboom, J., Rosi, V., Morandi, S., & Pellegrino, L.
- Affiliations
- University of Milan (IT)
- National Research Council (IT)
- Corresponding author
- D’Incecco, P.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2016-08
- Volume
- 99
- Issue
- 8
- Pages
- 6144-6156
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2394758117
- Cited by
- 24
- References
- 31
- Citations by year
- 2026: 2 · 2025: 2 · 2023: 2 · 2022: 4 · 2021: 4 · 2020: 4 · 2019: 2 · 2018: 2 · 2017: 2
- FWCI
- 2.52
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Archivio Istituzionale della Ricerca (Universita Degli Studi Di Milano) (submittedVersion, other-oa)
- INFM-OAR (INFN Catania) (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- hard cheese, calcium phosphate crystals, microcrystals, protein composition, amino acid composition, free fatty acids
- MeSH terms
- Amino Acids, Animals, Calcium Phosphates, Cheese, Crystallization, Fatty Acids, Nonesterified, Food Handling, Microscopy, Electron, Milk Proteins, Microscopy, Confocal
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
