Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese ...mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing.
In three different dairies (A, B and C) located in Peloponess region (Southern Greece), traditional Feta cheese trials took place February to March using mixtures of sheep's and goat's milk. Only ...small variations in the evolution of microbial groups were observed during the whole ripening period. The main groups, such as thermophilic cocci, mesophilic lactococci, thermophilic lactobacilli, nonstarter lactic acid bacteria (NSLAB), presumptive
Leuconostoc, enterococci and micrococci, reached their highest levels during the first 16 days, and then declined approximately 1–2 log units until the end of ripening. The remaining groups investigated, comprising yeasts, coliforms and
Escherichia coli, were highest at day 4. The yeasts remained constant, while coliforms and
E. coli decreased sharply and were not detectable after 120 days of ripening. A number of 146 isolates (dairy A) taken from all stages of the manufacturing and ripening process were purified and studied.
Lactobacillus plantarum (58/146) and isolates of related species
Lactobacillus pentosus and
Lactobacillus paraplantarum (16/146) were the most common microorganisms found during cheese ripening.
Streptococcus thermophilus (23/146) and
Lactobacillus delbrueckii subsp.
bulgaricus (20/146) were detected in high levels up to 20 days, and then gradually reduced.
Enterococcus faecium (29/146) was found in all manufacturing and ripening stages.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Rennet from small ruminants is widely used in Mediterranean countries to produce various cheeses, including Protected Designation of Origin (PDO) cheeses. Usually, this rennet is produced by the ...cheesemakers and consequently, this artisanal product has some special characteristics, compared to other rennets. Apart from the proteolytic enzymes, this rennet type contains also lipolytic enzymes that contribute to the produced cheese special sensory characteristics. This review outlines the preparation procedures, the enzymatic characteristics as well as the physicochemical composition and microbiological quality of such rennet and also presents the use of other commercial enzyme preparations from lamb and kid in cheesemaking.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
The use of whey protein concentrates (WPC) of ovine/caprine origin in the manufacture of ovine ice cream (5% fat) was evaluated. Three ice cream mixes were prepared using ovine skimmed milk and ...cream, stabilisers/emulsifiers, mix of sucrose:fructose (50:50) and bovine skimmed milk powder (SMP) (35% protein; ice cream A), WPC 65% protein (ice cream B) or WPC 80% protein (ice cream C). Ice cream A melted faster than ice creams B and C, and presented higher overrun (76%), compared with ice cream B (46%) and ice cream C (36%); for hardness the opposite was true. Ice cream A was significantly brighter, ice creams B and C were more yellow. The flavour scores of ice cream B was similar to those of ice cream A. The substitution of bovine SMP with ovine/caprine WPC (65% protein) in ovine ice cream to produce a product with no ingredient of bovine origin seems to be feasible.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
•The behaviour of raw and reconstituted condensed milk and milk powders under heating was studied.•The assessment was based on heat-labile proteins and newly-formed substances.•Market milk samples ...were examined with respect to residual whey proteins, lactulose and furosine.
Raw milk (RM), reconstituted condensed milk (CM) and three types of reconstituted milk powders (SMPs) were heated indirectly at 80–140°C for 4s. Native β-lactoglobulin after 90°C treatment of RM was 1132±167mg/L but no reliable quantities were estimated at temperatures >100°C, whereas 218±43mg/L residual α-lactalbumin were found at 130°C. Average lactulose contents from 51 to 1549mg/L were detected at ⩾100°C; average furosine was 1.9 and 126.5mg/L in raw and 140°C treated milks respectively. The behaviour of heated CM was similar to that of heated RM except for higher furosine concentration. Reconstituted SMPs contained high quantities of lactulose and furosine, the ratio of which was lower than in similarly treated RM. Among the market milks analysed, the group of high-pasteurised milks was highly variable; i.e. native β-lactoglobulin was 69–2831mg/L, lactulose 0–824mg/L and furosine 3.3–68.8mg/L.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Limosilactobacillus fermentum ACA-DC 179, a strain with well documented probiotic properties, was included in Greek traditional Kaimaki ice cream produced using two different types of milk, namely ...plain and lactose-free cow milk. L. fermentum survived throughout the ice cream manufacturing and storage. Viable counts did not decline during storage at −20 °C for 28 days both in plain (approximately 106 cfu g−1) and in lactose-free (approximately 108 cfu g−1) Kaimaki. Acidity and pH remained stable during storage, and, regarding fat and protein content, no variations were determined among samples belonging to the same type of ice cream. Melting characteristics of ice cream slightly altered due to strain addition. Ice cream containing L. fermentum was highly acceptable by the panellists evaluating sensory properties. To conclude, ice cream was proved to be a suitable matrix for L. fermentum ACA-DC 179 regarding the production of a probiotic functional food.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Set-type yoghurts were manufactured from skimmed sheep (SF0), semi-skimmed sheep (SF2), semi-skimmed cow (CF2) and goat (GF4) milk. In all yoghurts, approximately 109 cfu g−1 cocci were detected ...throughout storage, while bacilli were <104 cfu g−1. Small-size nitrogen compounds ranged from 4.3 to 4.8% of total nitrogen and storage caused no significant proteolysis in all yoghurts. GF4 yoghurt had the highest water holding capacity and SF2 had the highest firmness and viscosity. SF0 and SF2 exhibited the highest DPPH⋅ scavenging activity (69–81%), goat GF4 the lowest. All yoghurts had >68% Fe2+-chelating activity throughout storage; superoxide scavenging activity was constant, the lowest being observed in GF4 (44–45%). ACE-inhibition was moderate with GF4 exhibiting the lowest activity (9.1–12.9%). Treatment of ovine monocytes and neutrophils with water soluble extracts of sheep and cow milk yoghurts resulted in down-regulation of pro-inflammatory IL1B and IL12B and up-regulation of anti-inflammatory IL10 in neutrophils.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
The effect of a coating containing natamycin on the ripening course of the hard-Gruyère-type cheese Graviera Kritis was assessed. A single treatment at an early stage of ripening was carried out; ...samples from natamycin-treated (NT) and control cheeses (CTR) were then taken throughout a 12 month ripening and storage period. Coating gave a statistically significant reduction in the yeasts and moulds counts in the cheese rind. It did not influence the counts and the evolution of the thermophilic bacteria related to starter or of the propionic acid bacteria, nor did it affect the associated aminopeptidase activities. Gross composition of NT cheeses did not differ significantly from that of the control cheeses; the same was also true for proteolysis. Natamycin in the cheese rind after the removal of coating was lower than 0.1 mg dm−2 at all stages of ripening and no migration to the cheese interior was observed.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
The objective of this work was to study the characteristics of the gastric aspartic proteinases chymosin and pepsin which are constituents of the kid rennet. The two enzymes were extracted from ...abomasal tissue of one kid from a local indigenous breed, separated from each other by DEAE-cellulose chromatography and then were purified by gel filtration and anion-exchange chromatography. The molecular weights of the purified kid chymosin and pepsin as determined by gel filtration were 36 kDa and 40 kDa respectively. The isoelectric point of kid chymosin was as multiple forms of 3–6 zones at pH 4·6–5·1, while that of kid pepsin was at pH les 3·0. Kid pepsin contained 0·37 molecules phosphorous per molecule and was totally inhibited by 5 μM pepstatin A, being more sensitive than kid chymosin. Both enzymes were almost equally as proteolytic as calf chymosin on total casein at pH 5·6. Kid pepsin activity was more pH and temperature dependent than kid chymosin activity. In comparison with the calf chymosin temperature sensitivity, the order of increased sensitivity was: calf chymosin <kid chymosin <kid pepsin.
This research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style ...yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly (P < 0.05) by the composition of the protein and the mineral fraction of the WPC but not by the storage. ACE-inhibitory activity was moderate in accordance to low lactobacilli counts and lack of proteolysis. DPPH-radical scavenging activity, Fe2+-chelating activity and superoxide scavenging activity were high. At 28 d an anti-inflammatory effect was observed, which was not affected by WPC addition.
