The Experts below are selected from a list of 237 Experts worldwide ranked by ideXlab platform
Mary Anne Drake - One of the best experts on this subject based on the ideXlab platform.
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Drivers of liking for Cheddar Cheese shreds.
Journal of dairy science, 2019Co-Authors: S.e. Meals, A.n. Schiano, Mary Anne DrakeAbstract:ABSTRACT The prepackaged Cheese shred category has steadily increased over the past few years, and Cheddar shreds represent the highest volume in this category. Recent studies have established extrinsic attributes that drive purchase in this category, but no published studies have addressed the intrinsic flavor and texture properties that drive consumer liking. The objective of this study was to determine the desirable flavor and functional attributes for Cheddar Cheese shreds. We conducted a category survey of commercial Cheddar Cheese shreds (n = 25, collected in duplicate). We documented sensory properties (shred appearance, flavor, texture, and hot texture) using a trained sensory panel. Analytical instrumental tests performed included shred-size distribution, proximate analysis, sugars (lactose, glucose, galactose), lactic acid, Cheddar meltability, pH, and color. Then, representative shreds (n = 10) were evaluated by Cheese shred consumers (n = 151) for overall, appearance, flavor, and texture liking. Analysis of variance, principal component analysis, and external preference mapping were used to interpret results. Shreds were differentiated by color, whey, diacetyl, sulfur, nutty, and brothy flavors, as well as by hot and cold texture attributes and instrumental tests. Mild or medium shreds exhibited greater firmness, stretchability, and elasticity when hot than did sharp shreds. We identified 3 consumer clusters, defined by high acceptance for all Cheddar shreds or preferences for sharp or mild shreds. Bitterness was an overall driver of dislike. Visible powder negatively affected appearance and overall liking for some consumers. Sensory properties strongly affected consumer acceptance and purchase intent for Cheddar Cheese shreds. Results from this study can be used to optimize the intrinsic sensory properties of Cheddar Cheese shreds.
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Short communication: norbixin and bixin partitioning in Cheddar Cheese and whey.
Journal of dairy science, 2014Co-Authors: T.j. Smith, Mary Anne DrakeAbstract:Abstract The Cheddar Cheese colorant annatto is present in whey and must be removed by bleaching. Chemical bleaching negatively affects the flavor of dried whey ingredients, which has established a need for a better understanding of the primary colorant in annatto, norbixin, along with Cheese color alternatives. The objective of this study was to determine norbixin partitioning in Cheese and whey from full-fat and fat-free Cheddar Cheese and to determine the viability of bixin, the nonpolar form of norbixin, as an alternative Cheddar Cheese colorant. Full-fat and fat-free Cheddar Cheeses and wheys were manufactured from colored pasteurized milk. Three norbixin (4% wt/vol) levels (7.5, 15, and 30mL of annatto/454kg of milk) were used for full-fat Cheddar Cheese manufacture, and 1 norbixin level was evaluated in fat-free Cheddar Cheese (15mL of annatto/454kg of milk). For bixin incorporation, pasteurized whole milk was cooled to 55°C, and then 60mL of bixin/454kg of milk (3.8% wt/vol bixin) was added and the milk homogenized (single stage, 8MPa). Milk with no colorant and milk with norbixin at 15mL/454kg of milk were processed analogously as controls. No difference was found between the norbixin partition levels of full-fat and fat-free Cheese and whey (Cheese mean: 79%, whey: 11.2%). In contrast to norbixin recovery (9.3% in whey, 80% in Cheese), 1.3% of added bixin to Cheese milk was recovered in the homogenized, unseparated Cheese whey, concurrent with higher recoveries of bixin in Cheese (94.5%). These results indicate that fat content has no effect on norbixin binding or entrapment in Cheddar Cheese and that bixin may be a viable alternative colorant to norbixin in the dairy industry.
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Consumer preferences for mild Cheddar Cheese flavors.
Journal of food science, 2008Co-Authors: S L Drake, P D Gerard, Mary Anne DrakeAbstract:Flavor is an important factor in consumer selection of Cheeses. Mild Cheddar Cheese is the classification used to describe Cheddar Cheese that is not aged extensively and has a "mild" flavor. However, there is no legal definition or age limit for Cheddar Cheese to be labeled mild, medium, or sharp, nor are the flavor profiles or flavor expectations of these Cheeses specifically defined. The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar Cheeses, and to characterize if consumer preferences existed for specific mild Cheddar Cheese flavors or flavor profiles. Flavor descriptive sensory profiles of a representative array of commercial Cheddar Cheeses labeled as mild (n= 22) were determined using a trained sensory panel and an established Cheese flavor sensory language. Nine representative Cheddar Cheeses were selected for consumer testing. Consumers (n= 215) assessed the Cheeses for overall liking and other consumer liking attributes. Internal preference mapping, cluster analysis, and discriminant analysis were conducted. Mild Cheddar Cheeses were diverse in flavor with many displaying flavors typically associated with more age. Four distinct consumer clusters were identified. The key drivers of liking for mild Cheddar Cheese were: color, cooked/milky, whey and brothy flavors, and sour taste. Consumers have distinct flavor and color preferences for mild Cheddar Cheese. These results can help manufacturers understand consumer preferences for mild Cheddar Cheese.
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Characterization of nutty flavor in Cheddar Cheese.
Journal of dairy science, 2004Co-Authors: Y K Avsar, Mary Anne Drake, Y. Karagul Yuceer, Y. Yoon, T. K. Singh, Keith R. CadwalladerAbstract:The objectives of this study were to determine the volatile components responsible for the sensory perception of nutty flavor in Cheddar Cheese. Cheddar Cheeses with and without nutty flavors were selected by descriptive sensory analysis. Volatile aroma components from Cheddar Cheeses with and without nutty flavors were isolated and characterized using solvent extraction with high vacuum distillation, dynamic headspace analysis, gas chromatography-olfactometry, and gas chromatography-mass spectrometry. More than 50 aroma-active compounds were detected in Cheddar Cheeses. Consistent differences were observed between nutty and not nutty Cheddar Cheeses. Strecker aldehydes were detected in higher amounts in Cheddar Cheeses with nutty flavors compared with Cheddar Cheeses without nutty flavors. Strecker aldehydes, dimethyl sulfide, and propionic acid were evaluated in young and aged Cheddar Cheese models for nutty flavor by descriptive sensory analysis. Dimethyl sulfide and propionic acid did not contribute to nutty flavor in Cheddar Cheese. The addition of Strecker aldehydes to young (9 mo old) Cheddar Cheese models, nutty flavor perception increased. Strecker aldehydes contribute to nutty flavor in aged Cheddar Cheese.
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Flavor of Cheddar Cheese: A Chemical and Sensory Perspective
Comprehensive reviews in food science and food safety, 2003Co-Authors: Tanoj K. Singh, Mary Anne Drake, Keith R. CadwalladerAbstract:Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar Cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar Cheese ripening. Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and instrumental, of Cheddar flavor and flavor compounds are also detailed here.
Imran Taj Khan - One of the best experts on this subject based on the ideXlab platform.
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Lipolysis and antioxidant properties of cow and buffalo Cheddar Cheese in accelerated ripening
Lipids in Health and Disease, 2018Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad AyazAbstract:Background Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella Cheese, however, it is not suitable for the preparation of Cheddar Cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated ripening can enhance lipolysis and improve sensory characteristics of Cheddar Cheese. Lipolysis and antioxidant capacity of buffalo Cheddar Cheese in conventional ripening is not previously studied. Optimization of ripening conditions can lead to better utilization of buffalo milk in Cheese industry. Methods Effect of accelerated ripening on lipolysis and antioxidant properties of cow and buffalo Cheddar Cheese were investigated. Cheddar Cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and accelerated ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of ripening. Results Fatty acid profile of cow and buffalo Cheddar in conventional (120 days old) and accelerated ripening were different from each other ( p
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Lipolysis and antioxidant properties of cow and buffalo Cheddar Cheese in accelerated ripening
Lipids in health and disease, 2018Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad AyazAbstract:Background Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella Cheese, however, it is not suitable for the preparation of Cheddar Cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated ripening can enhance lipolysis and improve sensory characteristics of Cheddar Cheese. Lipolysis and antioxidant capacity of buffalo Cheddar Cheese in conventional ripening is not previously studied. Optimization of ripening conditions can lead to better utilization of buffalo milk in Cheese industry.
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Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of Cheddar Cheese in accelerated ripening
Lipids in Health and Disease, 2018Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Nabila Gulzar, Muhammad Qamar Shahid, Muhammad Shahbaz, Muhammad AjmalAbstract:Background Ripening of Cheddar Cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in the popularity of Cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of Cheese ripening should be discovered which can significantly reduce the ripening time without compromising the quality characteristics of Cheddar Cheese. In accelerated ripening, Cheese is usually ripened at higher temperature than traditional ripening temperatures. Ripening of Cheddar Cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in accelerated ripening using Cheddar Cheese as an oxidation substrate. Methods The ripening of Cheddar Cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: Cheddar Cheese without any addition of vitamin E and selenium (T1), Cheddar Cheese added with 100 mg/kg vitamin E (T_2), 200 mg/kg vitamin E (T_3), 800 μg/kg selenium (T_4), 1200 μg/kg selenium (T_5), vitamin E 100 mg/kg + 800 μg/kg selenium (T_6) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T_7). Traditional Cheddar Cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a Cheddar Cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged Cheddar Cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Results Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of Cheddar Cheese. After 6 weeks of ripening, total antioxidant capacity of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard Cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of ripening, reducing power of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and SC Cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T_6 and T_7 were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T_1 and standard Cheese after 6 weeks of ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard Cheese were not significantly influenced from each other in 0, 6 and 12 weeks old Cheddar Cheese. Peroxide values of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard Cheese after 6 weeks of accelerated ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO_2/kg). After 6 weeks of ripening, anisidine value of T_6 and T_7 were 6.55 and 6.14. Conjugated dienes of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard Cheese, after 6 weeks of accelerated ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of accelerated ripening, concentrations unsaturated fatty acids in T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard Cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of accelerated ripening, concentration of unsaturated fatty acids in T_1, T_2, T_3, T_4, T_5, T_6 and T_7 and standard Cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar Cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the ripening period of 12 weeks. After 6 and 12 weeks of ripening, flavor score of T_6 and T_7 was better than standard ripened Cheddar Cheese. Conclusions After 6 weeks of accelerated ripening, sensory characteristics of T_6 and T_7 were similar to Cheddar Cheese that was ripened at 4 °C for 9 months. Ripening time of Cheddar Cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T_6 and T_7 levels.
Maryam Batool - One of the best experts on this subject based on the ideXlab platform.
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Lipolysis and antioxidant properties of cow and buffalo Cheddar Cheese in accelerated ripening
Lipids in Health and Disease, 2018Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad AyazAbstract:Background Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella Cheese, however, it is not suitable for the preparation of Cheddar Cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated ripening can enhance lipolysis and improve sensory characteristics of Cheddar Cheese. Lipolysis and antioxidant capacity of buffalo Cheddar Cheese in conventional ripening is not previously studied. Optimization of ripening conditions can lead to better utilization of buffalo milk in Cheese industry. Methods Effect of accelerated ripening on lipolysis and antioxidant properties of cow and buffalo Cheddar Cheese were investigated. Cheddar Cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and accelerated ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of ripening. Results Fatty acid profile of cow and buffalo Cheddar in conventional (120 days old) and accelerated ripening were different from each other ( p
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Lipolysis and antioxidant properties of cow and buffalo Cheddar Cheese in accelerated ripening
Lipids in health and disease, 2018Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Jalees Ahmad Bhatti, Muhammad AyazAbstract:Background Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella Cheese, however, it is not suitable for the preparation of Cheddar Cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated ripening can enhance lipolysis and improve sensory characteristics of Cheddar Cheese. Lipolysis and antioxidant capacity of buffalo Cheddar Cheese in conventional ripening is not previously studied. Optimization of ripening conditions can lead to better utilization of buffalo milk in Cheese industry.
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Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of Cheddar Cheese in accelerated ripening
Lipids in Health and Disease, 2018Co-Authors: Maryam Batool, Muhammad Nadeem, Muhammad Imran, Imran Taj Khan, Nabila Gulzar, Muhammad Qamar Shahid, Muhammad Shahbaz, Muhammad AjmalAbstract:Background Ripening of Cheddar Cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in the popularity of Cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of Cheese ripening should be discovered which can significantly reduce the ripening time without compromising the quality characteristics of Cheddar Cheese. In accelerated ripening, Cheese is usually ripened at higher temperature than traditional ripening temperatures. Ripening of Cheddar Cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in accelerated ripening using Cheddar Cheese as an oxidation substrate. Methods The ripening of Cheddar Cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: Cheddar Cheese without any addition of vitamin E and selenium (T1), Cheddar Cheese added with 100 mg/kg vitamin E (T_2), 200 mg/kg vitamin E (T_3), 800 μg/kg selenium (T_4), 1200 μg/kg selenium (T_5), vitamin E 100 mg/kg + 800 μg/kg selenium (T_6) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T_7). Traditional Cheddar Cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a Cheddar Cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged Cheddar Cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Results Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of Cheddar Cheese. After 6 weeks of ripening, total antioxidant capacity of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard Cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of ripening, reducing power of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and SC Cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T_6 and T_7 were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T_1 and standard Cheese after 6 weeks of ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard Cheese were not significantly influenced from each other in 0, 6 and 12 weeks old Cheddar Cheese. Peroxide values of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard Cheese after 6 weeks of accelerated ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO_2/kg). After 6 weeks of ripening, anisidine value of T_6 and T_7 were 6.55 and 6.14. Conjugated dienes of T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard Cheese, after 6 weeks of accelerated ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of accelerated ripening, concentrations unsaturated fatty acids in T_1, T_2, T_3, T_4, T_5, T_6, T_7 and standard Cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of accelerated ripening, concentration of unsaturated fatty acids in T_1, T_2, T_3, T_4, T_5, T_6 and T_7 and standard Cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar Cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the ripening period of 12 weeks. After 6 and 12 weeks of ripening, flavor score of T_6 and T_7 was better than standard ripened Cheddar Cheese. Conclusions After 6 weeks of accelerated ripening, sensory characteristics of T_6 and T_7 were similar to Cheddar Cheese that was ripened at 4 °C for 9 months. Ripening time of Cheddar Cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T_6 and T_7 levels.
Martin G. Wilkinson - One of the best experts on this subject based on the ideXlab platform.
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Starter bacteria are the prime agents of lipolysis in Cheddar Cheese.
Journal of agricultural and food chemistry, 2006Co-Authors: Dara K. Hickey, Kieran N. Kilcawley, Tom P. Beresford, Martin G. WilkinsonAbstract:To assess the contribution of starter lactic acid bacteria (LAB) to lipolysis in Cheddar Cheese, the evolution of free fatty acids (FFAs) was monitored in Cheddar Cheeses manufactured from pasteurized milks with or without starter. Starter-free Cheeses were acidified by a combination of lactic acid and glucono-δ-lactone. Starter cultures were found to actively produce FFAs in the Cheese vat, and mean levels of FFAs were significantly higher in starter Cheeses over ripening. The contribution of nonstarter LAB toward lipolysis appears minimal, especially in starter-acidified Cheeses. It is postulated that the moderate increases in FFAs in Cheddar Cheese are primarily due to lack of access of esterase of LAB to suitable lipid substrate. The results of this study indicate that starter esterases are the primary contributors to lipolysis in Cheddar Cheese made from good quality pasteurized milk. Keywords: Cheddar; lipolysis; starter-free Cheese; glucono-δ-lactone
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Starter strain related effects on the biochemical and sensory properties of Cheddar Cheese
The Journal of dairy research, 2006Co-Authors: Dara K. Hickey, Kieran N. Kilcawley, Tom P. Beresford, Martin G. Wilkinson, E.m. SheehanAbstract:A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus helveticus DPC4571 on the proteolytic, lipolytic and sensory characteristics of Cheddar Cheese. Cheeses produced using the highly autolytic starters 4571 and AM2 positively impacted on flavour development, whereas Cheeses produced from the poorly autolytic starters 303 and HP developed off-flavours. Starter selection impacted significantly on the proteolytic and sensory characteristics of the resulting Cheddar Cheeses. It appeared that the autolytic and/or lipolytic properties of starter strains also influenced lipolysis, however lipolysis appeared to be limited due to a possible lack of availability or access to suitable milk fat substrates over ripening. The impact of lipolysis on the sensory characteristics of Cheddar Cheese was unclear, possibly due to minimal differences in the extent of lipolysis between the Cheeses at the end of ripening. As anticipated seasonal milk supply influenced both proteolysis and lipolysis in Cheddar Cheese. The contribution of non-starter lactic acid bacteria towards proteolysis and lipolysis over the first 8 months of Cheddar Cheese ripening was negligible.
Catherine Stanton - One of the best experts on this subject based on the ideXlab platform.
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a spray dried culture for probiotic Cheddar Cheese manufacture
International Dairy Journal, 2002Co-Authors: Gillian E Gardiner, Catherine Stanton, Gerald F Fitzgerald, Paul Bouchier, Eilis Osullivan, James Kelly, Kevin J Collins, Paul R RossAbstract:Abstract Spray-dried probiotic milk powder was produced at pilot scale from 300 L of 20% (w/v) reconstituted skim milk containing a rifampicin resistant variant of the probiotic Lactobacillus paracasei NFBC 338 (Rif r ). During powder manufacture, air inlet and outlet temperatures of 175°C and 68°C, respectively, were used, which yielded a probiotic survival of 84.5%. The powder, which contained 1×10 9 cfu g −1 of Lb. paracasei NFBC 338 Rif r was used as an adjunct inoculum (at 0.1% w/v) during probiotic Cheddar Cheese manufacture. Probiotic numbers were 2×10 7 cfu g −1 in the Cheese on day 1 and grew to 7.7×10 7 cfu g −1 after 3 months of ripening, without adversely affecting Cheese quality. The data demonstrate that probiotic spray-dried powder is a useful means of probiotic addition to dairy products, as this example for Cheddar Cheese manufacture shows.
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influence of two commercially available bifidobacteria cultures on Cheddar Cheese quality
International Dairy Journal, 2001Co-Authors: Mc S Brearty, Catherine Stanton, J K Collins, Gerald F Fitzgerald, R P Ross, J M WallaceAbstract:Abstract Two Cheddar Cheeses were manufactured at pilot scale, each inoculated with a different strain of commercial probiotic bifidobacteria in an effort to develop probiotic Cheddar Cheese harbouring high numbers of viable Bifidobacterium sp. The bifidobacteria strains were introduced during Cheddar manufacture as starter adjuncts at levels of 9.9×10 7 cfu mL −1 of Cheesemilk for Bifidobacterium lactis Bb-12 and 9.2×10 6 cfu mL −1 for B. longum BB536. B. lactis Bb-12 survived at high numbers (⩾10 8 cfu g −1 Cheese), while numbers of B. longum BB536 were reduced to 10 5 cfu g −1 Cheese, following six months of ripening. The addition of B. longum BB536 did not adversely affect Cheese composition, while the addition of B. lactis Bb-12 had a partial negative effect, resulting in a moisture level of 40%, which is slightly above the legal limit permitted for Cheddar Cheese. During early ripening, more extensive proteolysis and improved flavour were observed in the B. lactis Bb-12 Cheese compared with the control Cheese. Quantitative differences in volatile compounds were observed in the Cheeses harbouring bifidobacteria, most notably acetic acid in the B. lactis Bb-12 Cheese. This study illustrates the suitability of Cheddar Cheese as a probiotic functional food harbouring certain bifidobacteria strains.
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evaluation of Cheddar Cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract
Journal of Dairy Science, 1999Co-Authors: Gillian E Gardiner, Catherine Stanton, P B Lynch, J K Collins, Gerald F Fitzgerald, R P RossAbstract:Abstract Cheddar Cheese was evaluated as a food carrier for the delivery of viable microorganisms of Enterococcus faecium (Fargo 688 ® ; Quest Int., Naarden, The Netherlands) to the gastrointestinal tract. This strain had previously been shown to possess properties required of a probiotic microorganism including the ability to relieve irritable bowel syndrome. The strain was found to survive to high numbers in Cheddar Cheese during ripening at 8°C for 15 mo (4 × 10 8 cfu/g) and in yogurt during storage at 4°C for 21 d (4 × 10 7 cfu/g). In an in vitro model system, Cheddar Cheese was found to have a greater protective effect than yogurt upon exposure of the probiotic culture to porcine gastric juice at pH 2. Subsequently, a feeding trial involving 8 pigs per group was performed in which a rifampicin-resistant variant of the probiotic strain was fed for 21 d at a mean daily intake of 1.3 × 10 10 cfu/d from Cheddar Cheese or 3.7 × 10 9 cfu/d from yogurt. During the feeding period, Cheddar Cheese yielded a significantly higher mean fecal probiotic count (2 × 10 6 cfu/g of feces) than did yogurt (5.2 × 10 5 cfu/g of feces). These data indicate that mature Cheddar Cheese compares very favorably with fresh yogurt as a delivery system for viable probiotic microorganisms to the gastrointestinal tract.