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František Baňas - One of the best experts on this subject based on the ideXlab platform.
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Antioxidant properties and textural characteristics of processed Cheese Spreads enriched with rutin or quercetin: The effect of processing conditions
LWT, 2018Co-Authors: Jakub Přikryl, Michaela Černíková, Richardos Nikolaos Salek, Tomáš Hájek, Blanka Švecová, Libor Červenka, František BaňasAbstract:Abstract Spreadable processed Cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity was studied. It was found that quercetin levels significantly decreased with the increase of holding time (P
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The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed Cheese Spreads
LWT, 2018Co-Authors: Michaela Černíková, Richardos Nikolaos Salek, Dana Kozáčková, František BaňasAbstract:Abstract The objective of this study was to determine the effect of different melt holding time (0–20 min) at a melting temperature of 90 °C on the viscoelastic properties of full-fat (fat content in dry matter 50 g/100 g, dry matter content 35 g/100 g) processed Cheeses over the course of a sixty-day storage period (6 ± 2 °C). Three various agitation speeds (1000; 1500 and 3000 rounds per min) were used. For all three monitored agitation speeds, there was a significant decrease in the firmness of the processed Cheeses in the first 3 min of the holding time. The subsequent extension of the melt holding time (up to 20 min) led to the significant increase the product firmness. Over the course of a sixty-day storage period, the firmness of all the monitored processed Cheeses increased. Samples produced at 3000 rpm were significantly more solid in comparison with processed Cheeses produced at lower agitation speeds (1000 and 1500 rpm).
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The effect of selected processing parameters on viscoelastic properties of model processed Cheese Spreads
International Dairy Journal, 2017Co-Authors: Michaela Černíková, Richardos Nikolaos Salek, Dana Kozáčková, Hana Běhalová, Ludmila Luňáková, František BaňasAbstract:Abstract The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model processed Cheese Spreads with 35% (w/w) dry matter content and 40% (w/w) fat in dry matter content was examined. Viscoelastic properties of the samples, especially the storage (G′) and loss (G″) moduli within the frequency of 0.1–100.0 Hz were measured. The complex modulus (G*) was calculated and Winter's critical gel theory was implemented to determine the values of the gel strength (A F ) and the interaction factor (z). Within the first three minutes of the holding time, a continuous decrease in firmness of the samples was observed. Subsequently, a steady increase in firmness of the samples was measured from the third to the twentieth minute of holding time regardless of the speed of agitation tested. All of the processed Cheeses showed an increase in firmness over 60 days storage.
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The effect of addition of selected carrageenans on viscoelastic properties of model processed Cheese Spreads
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2014Co-Authors: Michaela Černíková, František Baňas, Vladimir Pavlinek, Pavel Březina, Jan Hrabě, Stanislav KráčmarAbstract:CERNIKOVA, M., BUŇKA, F., PAVLINEK, V., BŘEZINA, P., HRABĚ, J., KRACMAR, S.: The effect of addition of selected carrageenans on viscoelastic properties of model processed Cheese Spreads. Acta univ. agric. et silvic. Mendel. Brun., 2007, LV, No. 5, pp. 51–58 The effect of 0.25% w/w κ-carrageenan and ι-carrageenan on viscoelastic properties of processed Cheese were studied using model samples containing 40% w/w dry matter and 45 and 50% w/w fat in dry matter. Experimental samples of processed Cheese were evaluated after 14 days of storage at the temperature of 6 ± 2 °C. Basic parameters of processed Cheese samples under study (i.e. their dry matter content and pH) were not different (P ≥ 0.05). There were no statistically signifi cant differences in values of storage modulus G [Pa], loss modulus G [Pa] and tangent of phase shift angle tan δ [-] for the reference frequency of 1 Hz between processed Cheese with κ-carrageenan applied in the form of powder and in the form of aqueous dispersion (P ≥ 0.05). The addition of 0.25% w/w κ-carrageenan and ι-carrageenan (in the powder form) resulted in an increase in storage (G ) and loss (G ) moduli and a decrease in values of tan δ (P < 0.05). As compared with control (i.e. without added carrageenans), samples of processed Cheese became fi rmer. Iota-carrageenan added in the powder form in concentration of 0.25% w/w showed a more intensive effect on the increase in fi rmness of processed Cheese under study than κ-carrageenan (P < 0.05). processed Cheese, fat in dry matter, kappa-carrageenan, iota-carrageenan, rheology Hydrocolloids (carrageenan, pectin, modifi ed starch, gums, etc.) are used as stabilizing and thickening agents in the processed Cheese production. Processed Cheese is Cheese-base food produced by comminuting, melting and emulsifying into a smooth homogeneous molten blend, one or more natural Cheeses and optional ingredients using heat, mechanical shear and emulsifying salts (Guinee et al., 2004). Carrageenans are anionic linear polysaccharides extracted from red seaweed (Rhodophyceae), consisting of alternating α-1,4 and β-1,3 linked anhydrogalactose residues. There are three major fractions (κkappa, ι-iota and λ-lambda) with varying number and position of sulphate groups. Kappa-carrageenan and ι-carrageenan undergo a temperature-dependent coil (disordered state) to helix (ordered state) transition (in aqueous solution). Kappa-carrageenan usually forms fi rm, brittle gels and ι-carrageenan usually generates soft elastic gels. Gel strength of both polysaccharides strongly depends on cations present – κ-carrageenan is especially sensitive to potassium and ι-carrageenan to calcium. Lambda-carrageenan is not able to build up stable gels (Syrbe et al., 1998; Tziboula and Horne, 1999; Imeson, 2000; Singh et al., 2003; Ribeiro et al., 2004; Spagnuolo et al., 2005). Casein micelles are complex of individual casein fractions: αS1, αS2, β and κ-casein. Kappa-casein is located on the periphery of micelle, providing an electrostatic stabilising outer layer (Bourriot et al., 1999; de Kruif and Tuinier, 2001). Interactions 52 M. Cernikova, F. Buňka, V. Pavlinek, P. Březina, J. Hrabě, S. Kracmar κ-carrageenan and ι-carrageenan with milk proteins, especially with casein micelles, have been widely studied (Thaiudom and Goff, 2003). “Milk reactivity” of κ-carrageenan and ι-carrageenan is mostly attributed to interactions between the negative sulphated groups of the carrageenans and a positively charged region situated between residues 97 and 112 of κ-casein at the surface of the casein micelle (Garnier et al., 2003; Vega et al., 2005). Behaviour of milk protein-carrageenan systems depends on a many parameters, such as hydrocolloid, protein and dispersed particle concentration, pH, ionic environment (e.g. potassium and calcium concentration), sugar content, temperature, molecular weight, milk protein processing, thermal history (Syrbe et al., 1998). In nature Cheese (raw material for processed Cheese production) there is neither casein in micellar form nor κ-casein (“natural” with full 169 residues). In the processed Cheese there is no signifi cant amount of micellar casein (excluding of situation when skim milk powder or other materials containing casein micelles are added). Only a few studies have dealt with interactions of κ-carrageenan and ι-carrageenan with non-micellar casein systems or individual casein fractions except κ-casein (e.g. αS and β). Lynch and Mulvihill (1996) proposed that ability of αS and βcaseins to interact with carrageenans requires the presence of calcium ions and ester-bound phosphorus on seryl residues of casein fractions. The object of this paper was to use κ-carrageenan and ι-carrageenan in processed Cheese production (products with 45% w/w and 50% w/w fat in dry matter) and fi nd out differences in viscoelastic properties of both of applied carrageenans in model concentra-
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The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed Cheese Spreads
LWT - Food Science and Technology, 2014Co-Authors: František Baňas, Eva Weiserová, Lucie Doudová, Michaela Černíková, Gabriela Nagyová, Dalibor Kuchař, Štěpánka Slavíková, Petr Ponížil, Tomáš Grůber, Jaroslav MichalekAbstract:Abstract We used regression analysis to model the influence of varying ratios of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP) and sodium polyphosphate (POLY) upon the hardness, cohesiveness, and relative adhesiveness of processed Cheese spread (dry matter – 40 g/100 g; fat in dry matter – 50 g/100 g) at total emulsifying salt levels of 2.0, 2.5 and 3.0 g/100 g. Specific ratios of DSP to TSPP that rapidly increased hardness and decreased cohesiveness (1:1–3:4) and relative adhesiveness (1:1–1:2) were identified. The effect of the specific ratio of DSP:TSPP on textural parameters of samples was weakening with the rising amount of POLY in the ternary mixture. With the amount of POLY above 60%, the effect of the specific ratio of DSP:TSPP on textural parameters of samples was insignificant. With an increasing concentration of emulsifying salts, the values of hardness and cohesiveness were rising while the values of relative adhesiveness of the processed Cheeses were falling. However, neither the concentration of emulsifying salts nor the adjustment of pH of the samples reaching the optimal range (5.69–5.84) affected the general trend of dependence of the observed textural parameters of model processed Cheeses on the changing proportion of DSP, TSPP and POLY ( P ≥ 0.05).
Edmund A. Zottola - One of the best experts on this subject based on the ideXlab platform.
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Utilization of cheddar Cheese containing nisin as an antimicrobial agent in other foods.
International journal of food microbiology, 1994Co-Authors: Edmund A. Zottola, Tom L. Yezzi, Diran B. Ajao, Robert F. RobertsAbstract:Cheddar Cheese made with nisin-producing lactococci contained between 400 and 1200 IU of nisin per gram of Cheese. Cultures used were Lactococcus lactis ssp. cremoris JS102, a nisin-producing transconjugant developed in the laboratories of Dr. L.L. McKay and Lactococcus lactis ssp. lactis NCDO 1404 obtained from the National Collection of Food Bacteria, Reading, England. Pasteurized process Cheese Spreads with 53% and 60% moisture and 0, 301 and 387 IU nisin/g were manufactured and inoculated with 2000 spores of Clostridium sporogenes PA 3679 during manufacture. The heat process did not reduce nisin activity in the Cheese Spreads. The Spreads were incubated at 22 degrees and 37 degrees C for 90 days. Spoilage was detected by the presence of gas and/or odor in the packages. The shelf-life of the nisin-containing Cheese Spreads was significantly greater than that of the control Cheese Spreads at the lower temperature at both moisture levels, whereas the keeping quality of the higher moisture Cheeses at the higher temperature was not significantly different. Club Cheese or cold pack Cheese Spreads with moisture levels of 44% and 60% and 0, 100 and 300 IU nisin/g were made. These cold processed Cheese Spreads were inoculated with 1000 cfu per g of Listeria monocytogenes V7, Staphylococcus aureus 196E and spores of C. sporogenes PA 3679. Heat shocked spores of PA 3769 at the same number were added to separate lots of the Cheese spread. The cold pack Cheese Spreads were incubated at 23 degrees and 37 degrees C for up to 8 weeks. Samples were taken weekly and analyzed for surviving organisms. Significant reductions in numbers of the non-sporeforming test microbes were noted at both temperatures, at both moisture levels and both levels of nisin. Heat shocking the spores was needed to show reduction in numbers during the storage of the cold pack Cheese Spreads. The data obtained in this study suggest that the use of nisin-containing Cheese as an ingredient in pasteurized process Cheese or cold pack Cheese Spreads could be an effective method of controlling the growth of undesirable microorganisms in these processed foods.
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Shelf-life of pasteurized process Cheese Spreads made from cheddar Cheese manufactured with a nisin-producing starter culture.
Journal of dairy science, 1993Co-Authors: Robert F. Roberts, Edmund A. ZottolaAbstract:Cheddar Cheese made with a nisin-producing starter culture and Cheddar Cheese made with a commercially available starter culture were used to manufacture pasteurized process Cheese Spreads at low and high moisture percentages (53 and 60%, respectively). Composition did not differ between Spreads of similar moisture content with and without nisin. The nisin contents of Cheese Spreads were 301 and 387 IU/g at the high and low moisture percentages, respectively. Nisin was not inactivated by the thermal process used during Cheese spread manufacture. Shelf-life of pasteurized process Cheese Spreads was determined during storage at 22 and 37 degrees C. Low moisture Cheese Spreads with nisin had a longer shelf-life than corresponding Cheese Spreads without nisin when Cheeses were incubated at either temperature. High moisture Cheese Spreads with nisin had a longer shelf-life than control Spreads when Cheeses were incubated at 22 degrees C. However, shelf-life did not differ between high moisture spread with nisin and Cheese Spreads without nisin when Cheeses were incubated at 37 degrees C.
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Shelf-life of pasteurized process Cheese Spreads made from cheddar Cheese manufactured with a nisin-producing starter culture.
Journal of dairy science, 1993Co-Authors: Robert F. Roberts, Edmund A. ZottolaAbstract:Abstract Cheddar Cheese made with a nisin-producing starter culture and Cheddar Cheese made with a commercially available starter culture were used to manufacture pasteurized process Cheese Spreads at low and high moisture percentages (53 and 60%, respectively). Composition did not differ between Spreads of similar moisture content with and without nisin. The nisin contents of Cheese Spreads were 301 and 387 IU/g at the high and low moisture percentages, respectively. Nisin was not inactivated by the thermal process used during Cheese spread manufacture. Shelf-life of pasteurized process Cheese Spreads was determined during storage at 22 and 37°C. Low moisture Cheese Spreads with nisin had a longer shelf-life than corresponding Cheese Spreads without nisin when Cheeses were incubated at either temperature. High moisture Cheese Spreads with nisin had a longer shelf-life than control Spreads when Cheeses were incubated at 22°C. However, shelf-life did not differ between high moisture spread with nisin and Cheese Spreads without nisin when Cheeses were incubated at 37°C.
Michaela Černíková - One of the best experts on this subject based on the ideXlab platform.
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Antioxidant properties and textural characteristics of processed Cheese Spreads enriched with rutin or quercetin: The effect of processing conditions
LWT, 2018Co-Authors: Jakub Přikryl, Michaela Černíková, Richardos Nikolaos Salek, Tomáš Hájek, Blanka Švecová, Libor Červenka, František BaňasAbstract:Abstract Spreadable processed Cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity was studied. It was found that quercetin levels significantly decreased with the increase of holding time (P
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The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed Cheese Spreads
LWT, 2018Co-Authors: Michaela Černíková, Richardos Nikolaos Salek, Dana Kozáčková, František BaňasAbstract:Abstract The objective of this study was to determine the effect of different melt holding time (0–20 min) at a melting temperature of 90 °C on the viscoelastic properties of full-fat (fat content in dry matter 50 g/100 g, dry matter content 35 g/100 g) processed Cheeses over the course of a sixty-day storage period (6 ± 2 °C). Three various agitation speeds (1000; 1500 and 3000 rounds per min) were used. For all three monitored agitation speeds, there was a significant decrease in the firmness of the processed Cheeses in the first 3 min of the holding time. The subsequent extension of the melt holding time (up to 20 min) led to the significant increase the product firmness. Over the course of a sixty-day storage period, the firmness of all the monitored processed Cheeses increased. Samples produced at 3000 rpm were significantly more solid in comparison with processed Cheeses produced at lower agitation speeds (1000 and 1500 rpm).
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The effect of selected processing parameters on viscoelastic properties of model processed Cheese Spreads
International Dairy Journal, 2017Co-Authors: Michaela Černíková, Richardos Nikolaos Salek, Dana Kozáčková, Hana Běhalová, Ludmila Luňáková, František BaňasAbstract:Abstract The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model processed Cheese Spreads with 35% (w/w) dry matter content and 40% (w/w) fat in dry matter content was examined. Viscoelastic properties of the samples, especially the storage (G′) and loss (G″) moduli within the frequency of 0.1–100.0 Hz were measured. The complex modulus (G*) was calculated and Winter's critical gel theory was implemented to determine the values of the gel strength (A F ) and the interaction factor (z). Within the first three minutes of the holding time, a continuous decrease in firmness of the samples was observed. Subsequently, a steady increase in firmness of the samples was measured from the third to the twentieth minute of holding time regardless of the speed of agitation tested. All of the processed Cheeses showed an increase in firmness over 60 days storage.
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The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed Cheese Spreads manufactured from Swiss-type Cheese with different degrees of maturity
Journal of Dairy Science, 2016Co-Authors: Richardos Nikolaos Salek, Frikha N., Michaela Černíková, Lubomir Lapcik, S. MaděrováAbstract:The scope of this work was to investigate the dependence of selected textural (texture profile analysis, TPA) and viscoelastic properties of processed Cheese on the composition of ternary mixtures of emulsifying salts [disodium hydrogenphosphate, DSP; tetrasodium diphosphate, TSPP; sodium salt of polyphosphate (with mean length n ≈ 20), P20; and trisodium citrate, TSC] during a 60-d storage period (6±2°C). The processed Cheese samples [40% wt/wt dry matter (DM) content, 50% wt/wt fat in DM content] were manufactured using Swiss-type Cheese (as the main raw material) with 4 different maturity degrees (4, 8, 12, and 16 wk of ripening). Moreover, the pH of the samples was adjusted (the target values within the range of 5.60–5.80), corresponding to the standard pH values of spreadable processed Cheese. With respect to the individual application of emulsifying salts (regardless of the maturity degree of the Swiss-type Cheese applied), the samples prepared with P20 were the hardest, followed by those prepared with TSPP, TSC, and DSP. Furthermore, a specific ratio of DSP:TSPP (1:1) led to a significant increase in the hardness of the samples. On the whole, the hardness of all processed Cheese samples increased with the prolonging storage period, whereas their hardness significantly dropped with the rising ripening stage of the raw material utilized. In all of the cases, the trends of hardness development remained analogous, and only the absolute values differed significantly. Moreover, the findings of TPA were in accordance with those of the rheological analysis. In particular, the specific ratio of DSP:TSPP (1:1) resulted in the highest gel strength and interaction factor values, followed by P20, TSPP, TSC, and DSP (used individually), reporting the same trend which was demonstrated by TPA. The monitored values of the gel strength and interaction factor decreased with the increasing maturity degree of the Swiss-type Cheese used. The intensity of the rigidity of the samples showed an analogous relationship to the intensity of the gel strength; the higher the gel strength of the sample, the more inflexible the product is expected to be.
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The effect of addition of selected carrageenans on viscoelastic properties of model processed Cheese Spreads
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2014Co-Authors: Michaela Černíková, František Baňas, Vladimir Pavlinek, Pavel Březina, Jan Hrabě, Stanislav KráčmarAbstract:CERNIKOVA, M., BUŇKA, F., PAVLINEK, V., BŘEZINA, P., HRABĚ, J., KRACMAR, S.: The effect of addition of selected carrageenans on viscoelastic properties of model processed Cheese Spreads. Acta univ. agric. et silvic. Mendel. Brun., 2007, LV, No. 5, pp. 51–58 The effect of 0.25% w/w κ-carrageenan and ι-carrageenan on viscoelastic properties of processed Cheese were studied using model samples containing 40% w/w dry matter and 45 and 50% w/w fat in dry matter. Experimental samples of processed Cheese were evaluated after 14 days of storage at the temperature of 6 ± 2 °C. Basic parameters of processed Cheese samples under study (i.e. their dry matter content and pH) were not different (P ≥ 0.05). There were no statistically signifi cant differences in values of storage modulus G [Pa], loss modulus G [Pa] and tangent of phase shift angle tan δ [-] for the reference frequency of 1 Hz between processed Cheese with κ-carrageenan applied in the form of powder and in the form of aqueous dispersion (P ≥ 0.05). The addition of 0.25% w/w κ-carrageenan and ι-carrageenan (in the powder form) resulted in an increase in storage (G ) and loss (G ) moduli and a decrease in values of tan δ (P < 0.05). As compared with control (i.e. without added carrageenans), samples of processed Cheese became fi rmer. Iota-carrageenan added in the powder form in concentration of 0.25% w/w showed a more intensive effect on the increase in fi rmness of processed Cheese under study than κ-carrageenan (P < 0.05). processed Cheese, fat in dry matter, kappa-carrageenan, iota-carrageenan, rheology Hydrocolloids (carrageenan, pectin, modifi ed starch, gums, etc.) are used as stabilizing and thickening agents in the processed Cheese production. Processed Cheese is Cheese-base food produced by comminuting, melting and emulsifying into a smooth homogeneous molten blend, one or more natural Cheeses and optional ingredients using heat, mechanical shear and emulsifying salts (Guinee et al., 2004). Carrageenans are anionic linear polysaccharides extracted from red seaweed (Rhodophyceae), consisting of alternating α-1,4 and β-1,3 linked anhydrogalactose residues. There are three major fractions (κkappa, ι-iota and λ-lambda) with varying number and position of sulphate groups. Kappa-carrageenan and ι-carrageenan undergo a temperature-dependent coil (disordered state) to helix (ordered state) transition (in aqueous solution). Kappa-carrageenan usually forms fi rm, brittle gels and ι-carrageenan usually generates soft elastic gels. Gel strength of both polysaccharides strongly depends on cations present – κ-carrageenan is especially sensitive to potassium and ι-carrageenan to calcium. Lambda-carrageenan is not able to build up stable gels (Syrbe et al., 1998; Tziboula and Horne, 1999; Imeson, 2000; Singh et al., 2003; Ribeiro et al., 2004; Spagnuolo et al., 2005). Casein micelles are complex of individual casein fractions: αS1, αS2, β and κ-casein. Kappa-casein is located on the periphery of micelle, providing an electrostatic stabilising outer layer (Bourriot et al., 1999; de Kruif and Tuinier, 2001). Interactions 52 M. Cernikova, F. Buňka, V. Pavlinek, P. Březina, J. Hrabě, S. Kracmar κ-carrageenan and ι-carrageenan with milk proteins, especially with casein micelles, have been widely studied (Thaiudom and Goff, 2003). “Milk reactivity” of κ-carrageenan and ι-carrageenan is mostly attributed to interactions between the negative sulphated groups of the carrageenans and a positively charged region situated between residues 97 and 112 of κ-casein at the surface of the casein micelle (Garnier et al., 2003; Vega et al., 2005). Behaviour of milk protein-carrageenan systems depends on a many parameters, such as hydrocolloid, protein and dispersed particle concentration, pH, ionic environment (e.g. potassium and calcium concentration), sugar content, temperature, molecular weight, milk protein processing, thermal history (Syrbe et al., 1998). In nature Cheese (raw material for processed Cheese production) there is neither casein in micellar form nor κ-casein (“natural” with full 169 residues). In the processed Cheese there is no signifi cant amount of micellar casein (excluding of situation when skim milk powder or other materials containing casein micelles are added). Only a few studies have dealt with interactions of κ-carrageenan and ι-carrageenan with non-micellar casein systems or individual casein fractions except κ-casein (e.g. αS and β). Lynch and Mulvihill (1996) proposed that ability of αS and βcaseins to interact with carrageenans requires the presence of calcium ions and ester-bound phosphorus on seryl residues of casein fractions. The object of this paper was to use κ-carrageenan and ι-carrageenan in processed Cheese production (products with 45% w/w and 50% w/w fat in dry matter) and fi nd out differences in viscoelastic properties of both of applied carrageenans in model concentra-
Robert F. Roberts - One of the best experts on this subject based on the ideXlab platform.
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Utilization of cheddar Cheese containing nisin as an antimicrobial agent in other foods.
International journal of food microbiology, 1994Co-Authors: Edmund A. Zottola, Tom L. Yezzi, Diran B. Ajao, Robert F. RobertsAbstract:Cheddar Cheese made with nisin-producing lactococci contained between 400 and 1200 IU of nisin per gram of Cheese. Cultures used were Lactococcus lactis ssp. cremoris JS102, a nisin-producing transconjugant developed in the laboratories of Dr. L.L. McKay and Lactococcus lactis ssp. lactis NCDO 1404 obtained from the National Collection of Food Bacteria, Reading, England. Pasteurized process Cheese Spreads with 53% and 60% moisture and 0, 301 and 387 IU nisin/g were manufactured and inoculated with 2000 spores of Clostridium sporogenes PA 3679 during manufacture. The heat process did not reduce nisin activity in the Cheese Spreads. The Spreads were incubated at 22 degrees and 37 degrees C for 90 days. Spoilage was detected by the presence of gas and/or odor in the packages. The shelf-life of the nisin-containing Cheese Spreads was significantly greater than that of the control Cheese Spreads at the lower temperature at both moisture levels, whereas the keeping quality of the higher moisture Cheeses at the higher temperature was not significantly different. Club Cheese or cold pack Cheese Spreads with moisture levels of 44% and 60% and 0, 100 and 300 IU nisin/g were made. These cold processed Cheese Spreads were inoculated with 1000 cfu per g of Listeria monocytogenes V7, Staphylococcus aureus 196E and spores of C. sporogenes PA 3679. Heat shocked spores of PA 3769 at the same number were added to separate lots of the Cheese spread. The cold pack Cheese Spreads were incubated at 23 degrees and 37 degrees C for up to 8 weeks. Samples were taken weekly and analyzed for surviving organisms. Significant reductions in numbers of the non-sporeforming test microbes were noted at both temperatures, at both moisture levels and both levels of nisin. Heat shocking the spores was needed to show reduction in numbers during the storage of the cold pack Cheese Spreads. The data obtained in this study suggest that the use of nisin-containing Cheese as an ingredient in pasteurized process Cheese or cold pack Cheese Spreads could be an effective method of controlling the growth of undesirable microorganisms in these processed foods.
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Shelf-life of pasteurized process Cheese Spreads made from cheddar Cheese manufactured with a nisin-producing starter culture.
Journal of dairy science, 1993Co-Authors: Robert F. Roberts, Edmund A. ZottolaAbstract:Cheddar Cheese made with a nisin-producing starter culture and Cheddar Cheese made with a commercially available starter culture were used to manufacture pasteurized process Cheese Spreads at low and high moisture percentages (53 and 60%, respectively). Composition did not differ between Spreads of similar moisture content with and without nisin. The nisin contents of Cheese Spreads were 301 and 387 IU/g at the high and low moisture percentages, respectively. Nisin was not inactivated by the thermal process used during Cheese spread manufacture. Shelf-life of pasteurized process Cheese Spreads was determined during storage at 22 and 37 degrees C. Low moisture Cheese Spreads with nisin had a longer shelf-life than corresponding Cheese Spreads without nisin when Cheeses were incubated at either temperature. High moisture Cheese Spreads with nisin had a longer shelf-life than control Spreads when Cheeses were incubated at 22 degrees C. However, shelf-life did not differ between high moisture spread with nisin and Cheese Spreads without nisin when Cheeses were incubated at 37 degrees C.
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Shelf-life of pasteurized process Cheese Spreads made from cheddar Cheese manufactured with a nisin-producing starter culture.
Journal of dairy science, 1993Co-Authors: Robert F. Roberts, Edmund A. ZottolaAbstract:Abstract Cheddar Cheese made with a nisin-producing starter culture and Cheddar Cheese made with a commercially available starter culture were used to manufacture pasteurized process Cheese Spreads at low and high moisture percentages (53 and 60%, respectively). Composition did not differ between Spreads of similar moisture content with and without nisin. The nisin contents of Cheese Spreads were 301 and 387 IU/g at the high and low moisture percentages, respectively. Nisin was not inactivated by the thermal process used during Cheese spread manufacture. Shelf-life of pasteurized process Cheese Spreads was determined during storage at 22 and 37°C. Low moisture Cheese Spreads with nisin had a longer shelf-life than corresponding Cheese Spreads without nisin when Cheeses were incubated at either temperature. High moisture Cheese Spreads with nisin had a longer shelf-life than control Spreads when Cheeses were incubated at 22°C. However, shelf-life did not differ between high moisture spread with nisin and Cheese Spreads without nisin when Cheeses were incubated at 37°C.
Jaroslav Michalek - One of the best experts on this subject based on the ideXlab platform.
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The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed Cheese Spreads
LWT - Food Science and Technology, 2014Co-Authors: František Baňas, Eva Weiserová, Lucie Doudová, Michaela Černíková, Gabriela Nagyová, Dalibor Kuchař, Štěpánka Slavíková, Petr Ponížil, Tomáš Grůber, Jaroslav MichalekAbstract:Abstract We used regression analysis to model the influence of varying ratios of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP) and sodium polyphosphate (POLY) upon the hardness, cohesiveness, and relative adhesiveness of processed Cheese spread (dry matter – 40 g/100 g; fat in dry matter – 50 g/100 g) at total emulsifying salt levels of 2.0, 2.5 and 3.0 g/100 g. Specific ratios of DSP to TSPP that rapidly increased hardness and decreased cohesiveness (1:1–3:4) and relative adhesiveness (1:1–1:2) were identified. The effect of the specific ratio of DSP:TSPP on textural parameters of samples was weakening with the rising amount of POLY in the ternary mixture. With the amount of POLY above 60%, the effect of the specific ratio of DSP:TSPP on textural parameters of samples was insignificant. With an increasing concentration of emulsifying salts, the values of hardness and cohesiveness were rising while the values of relative adhesiveness of the processed Cheeses were falling. However, neither the concentration of emulsifying salts nor the adjustment of pH of the samples reaching the optimal range (5.69–5.84) affected the general trend of dependence of the observed textural parameters of model processed Cheeses on the changing proportion of DSP, TSPP and POLY ( P ≥ 0.05).
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The effect of different ternary mixtures of sodium phosphates on hardness of processed Cheese Spreads
International Journal of Food Science & Technology, 2012Co-Authors: František Baňas, Eva Weiserová, Lucie Doudová, Jaroslav Michalek, Dalibor Kuchař, Štěpánka Slavíková, Stanislav KráčmarAbstract:Summary The aim of this study was to describe the dependence of hardness of processed Cheeses on the proportion of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP) and/or sodium salts of polyphosphate (POLY) in ternary mixtures of emulsifying salts. The samples were observed during a 30-day storage period (at 6 °C). On the second day of storage, hardness of the samples with the individual DSP, TSPP or POLY were in the range of 1.65–1.83 N, 2.42–2.81 N and 5.98–6.53 N, respectively. Within zero or a very low proportion of POLY in the mixture, hardness of the processed Cheeses increased rapidly (up to 14 N) at a specific ratio of DSP to TSPP in range of 1:1–3:4. Hardness of the samples containing the above-mentioned specific ratio was decreasing with the rising content of POLY (up to 60%) in the ternary mixtures. Within the prevailing content of POLY in the ternary mixtures (more than 60%), the phenomenon of a specific ratio of DSP to TSPP was no longer observed. With the increasing storage period (up to 30 days), hardness of the processed Cheeses was slightly rising (in range of 2–4 N).
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The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed Cheese Spreads
International Dairy Journal, 2011Co-Authors: Eva Weiserová, Lucie Doudová, Lucie Galiová, Libor Žák, Rahula Janiš, Jaroslav Michalek, František BaňasAbstract:The dependence of hardness, adhesiveness and cohesiveness of processed Cheese Spreads on the composition of binary mixtures of disodium hydrogen phosphate, tetrasodium diphosphate, pentasodium triphosphate, and/or sodium salt of polyphosphate was studied. Suitable statistical models to describe the dependence of the texture parameters examined on the composition of binary mixtures were investigated. Each of the 6 types of binary mixtures was applied in 11 percentage ratios of each component. In binary mixtures of polyphosphate combined with monophosphate, diphosphate or triphosphate, hardness gradually rose with the increasing proportion of polyphosphates within the mixture. In binary mixtures of monophosphate combined with diphosphate or triphosphate, a rapid growth in hardness of the samples was observed when the proportion of diphosphate or triphosphate in the mixture increased (up to 50-60%). A further increase in diphosphate or triphosphate content (above 60%) resulted in a rapid decrease in hardness of the processed Cheeses. © 2011 Elsevier Ltd.
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The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed Cheese Spreads
International Dairy Journal, 2011Co-Authors: Eva Weiserová, Lucie Doudová, Lucie Galiová, Libor Žák, Rahula Janiš, Jaroslav Michalek, František BaňasAbstract:Abstract The dependence of hardness, adhesiveness and cohesiveness of processed Cheese Spreads on the composition of binary mixtures of disodium hydrogen phosphate, tetrasodium diphosphate, pentasodium triphosphate, and/or sodium salt of polyphosphate was studied. Suitable statistical models to describe the dependence of the texture parameters examined on the composition of binary mixtures were investigated. Each of the 6 types of binary mixtures was applied in 11 percentage ratios of each component. In binary mixtures of polyphosphate combined with monophosphate, diphosphate or triphosphate, hardness gradually rose with the increasing proportion of polyphosphates within the mixture. In binary mixtures of monophosphate combined with diphosphate or triphosphate, a rapid growth in hardness of the samples was observed when the proportion of diphosphate or triphosphate in the mixture increased (up to 50–60%). A further increase in diphosphate or triphosphate content (above 60%) resulted in a rapid decrease in hardness of the processed Cheeses.