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Marko Outinen - One of the best experts on this subject based on the ideXlab platform.
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pre treatment methods of Edam Cheese milk effect on the whey composition
Lwt - Food Science and Technology, 2010Co-Authors: Marko Outinen, A Heino, Janne UusirauvaAbstract:Edam Cheese milk was subjected to high-heat treatment (HH), ultrafiltration (UF) and microfiltration (MF). The effect on the recovery yield and the composition of whey was studied. Traditional Edam process was used as a reference. HH reduced the whey protein concentration of milk and whey, but the recovery from milk to whey was not affected. Reduction of whey proteins was the highest (28%) with MF treatment, during which 15% was lost in the MF permeate and 13% was co-precipitated with the Cheese curd. Co-precipitation of the whey proteins was the highest (84%) with ultrafiltered milk. MF and UF treatments produced 22% less whey with increased whey protein concentration. Elevation of the Cheese milk protein concentration by microfiltration or ultrafiltration decreased the recovery of fat in whey. None of the treatments decreased the residual casein concentration in whey. The protein composition was altered by UF and MF treatments, which significantly increased the caseinomacropeptide content of total protein in whey. The whey was processed into whey protein concentrate powders. The amino acid composition of the whey protein concentrate produced from microfiltration process was significantly different from the others.
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pre treatment methods of Edam Cheese milk effect on Cheese yield and quality
Lwt - Food Science and Technology, 2010Co-Authors: Marko Outinen, A Heino, Janne UusirauvaAbstract:Abstract The effect of high-temperature heat treatment (HH), microfiltration (MF) and ultrafiltration (UF) on the Edam vat milk composition, processing and Cheese yield, ripening and functional characteristics were studied. The protein level of the MF and UF Cheese milk was adjusted to 42 g/kg, whereas the level in the reference (REF) and HH milk was 34 g/kg. The Cheese yield from ultrafiltration and microfiltration milk (CY v ) was 12.8 g/100 g milk, yield from reference and high-temperature heat treatment milk was 10.1 and 10.2 g/100 g milk, respectively. The adjusted Cheese yield (ACY r ), calculated from raw milk, was lowest when MF was used. The pre-concentration method had little effect on the starter activity: no differences were observed in the pH of Cheeses. The compositions of the ripened Cheeses were comparable. The casein to fat ratio of MF Cheese was elevated, possibly due to elevated casein to fat ratio of vat milk. Even though the high-temperature heat treatment, ultrafiltration and microfiltration Cheeses were harder than reference Cheese, they retained their elasticity. Resilience was significantly higher with microfiltration and ultrafiltration Cheeses. The sensory quality of all Cheeses was considered according to specification. The pre-treatment methods had little effect on the processing characteristics, Cheese quality or yield when calculated on the basis of the quantity of original milk.
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polymeric microfiltration of skimmed milk in Edam Cheese process ii effect on the composition and nutritional quality of whey protein concentrate
Milchwissenschaft-milk Science International, 2010Co-Authors: Marko Outinen, A Heino, Janne UusirauvaAbstract:Microfiltration (MF) using the 800 kDa spiral wound Synder FR polymeric polyvinylidenefluoride (PVDF) membrane was used in the production of concentrated skimmed milk retentate for production of Edam Cheese vat milk with elevated protein concentration of 42 g/kg. Concentration factors (CF) of 4 to 70 were used. Skimmed milk was used as reference (protein concentration 34 g/kg). The MF permeate was processed to native whey protein concentrate (NWPC). Whey from Cheese process was clarified, concentrated by ultrafiltration and freeze dried to WPC powders. The protein and amino acid composition of WPC powders were significantly affected by CF. The content of some large molecular weight whey proteins increased as a function of concentration factor. In addition, the relative concentration of caseinomacropeptides was increased. Even after considerable diafiltration at CF 70, the content of residual aromatic amino acids in WPC powders was=elevated, indicating presence of significant quantity of true whey proteins. The content of large molecular weight whey proteins was reduced in NWPC. The negative impact of microfiltration on the nutritional value of the WPC powders limits the usability of these ingredients especially in infant nutrition.
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polymeric microfiltration of skimmed milk in Edam Cheese process i effect of the concentration factor on the composition of vat milk and whey
Milchwissenschaft-milk Science International, 2010Co-Authors: Marko Outinen, A Heino, Janne UusirauvaAbstract:Polymeric microfiltration (MF) with volume concentration factors 4 (CF 4), 10 (CF 10) and 70 (CF 70) was used in the concentration of Edam Cheese milk. The traditional Edam process (CF 1) was used as a reference. All Cheese vat milks produced by MF were adjusted to 42 g of protein/kg of milk. The effect of the CF on the mass balance and composition of vat milk and subsequent Cheese whey was studied. The recovery yield of calcium and fat into whey was significantly reduced in all MF milks. Whey protein concentration of vat milk was decreased as CF was increased to CF 10; further diafiltration resulted in little difference in vat milk or whey composition. Even though the concentration of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) in CF 70 vat milk was reduced by 87 and 88%, respectively, the reduction of whey proteins in whey was only 70%. The remaining whey protein components consisted mainly of high molecular weight whey proteins, K-casein macropeptides and NPN, which were recovered from Cheese milk to whey. Elevation of protein content of vat milk reduced the recovery of whey proteins (WP) from vat milk to Cheese whey; the concentration factor had limited effect.
Janne Uusirauva - One of the best experts on this subject based on the ideXlab platform.
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pre treatment methods of Edam Cheese milk effect on the whey composition
Lwt - Food Science and Technology, 2010Co-Authors: Marko Outinen, A Heino, Janne UusirauvaAbstract:Edam Cheese milk was subjected to high-heat treatment (HH), ultrafiltration (UF) and microfiltration (MF). The effect on the recovery yield and the composition of whey was studied. Traditional Edam process was used as a reference. HH reduced the whey protein concentration of milk and whey, but the recovery from milk to whey was not affected. Reduction of whey proteins was the highest (28%) with MF treatment, during which 15% was lost in the MF permeate and 13% was co-precipitated with the Cheese curd. Co-precipitation of the whey proteins was the highest (84%) with ultrafiltered milk. MF and UF treatments produced 22% less whey with increased whey protein concentration. Elevation of the Cheese milk protein concentration by microfiltration or ultrafiltration decreased the recovery of fat in whey. None of the treatments decreased the residual casein concentration in whey. The protein composition was altered by UF and MF treatments, which significantly increased the caseinomacropeptide content of total protein in whey. The whey was processed into whey protein concentrate powders. The amino acid composition of the whey protein concentrate produced from microfiltration process was significantly different from the others.
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pre treatment methods of Edam Cheese milk effect on Cheese yield and quality
Lwt - Food Science and Technology, 2010Co-Authors: Marko Outinen, A Heino, Janne UusirauvaAbstract:Abstract The effect of high-temperature heat treatment (HH), microfiltration (MF) and ultrafiltration (UF) on the Edam vat milk composition, processing and Cheese yield, ripening and functional characteristics were studied. The protein level of the MF and UF Cheese milk was adjusted to 42 g/kg, whereas the level in the reference (REF) and HH milk was 34 g/kg. The Cheese yield from ultrafiltration and microfiltration milk (CY v ) was 12.8 g/100 g milk, yield from reference and high-temperature heat treatment milk was 10.1 and 10.2 g/100 g milk, respectively. The adjusted Cheese yield (ACY r ), calculated from raw milk, was lowest when MF was used. The pre-concentration method had little effect on the starter activity: no differences were observed in the pH of Cheeses. The compositions of the ripened Cheeses were comparable. The casein to fat ratio of MF Cheese was elevated, possibly due to elevated casein to fat ratio of vat milk. Even though the high-temperature heat treatment, ultrafiltration and microfiltration Cheeses were harder than reference Cheese, they retained their elasticity. Resilience was significantly higher with microfiltration and ultrafiltration Cheeses. The sensory quality of all Cheeses was considered according to specification. The pre-treatment methods had little effect on the processing characteristics, Cheese quality or yield when calculated on the basis of the quantity of original milk.
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polymeric microfiltration of skimmed milk in Edam Cheese process ii effect on the composition and nutritional quality of whey protein concentrate
Milchwissenschaft-milk Science International, 2010Co-Authors: Marko Outinen, A Heino, Janne UusirauvaAbstract:Microfiltration (MF) using the 800 kDa spiral wound Synder FR polymeric polyvinylidenefluoride (PVDF) membrane was used in the production of concentrated skimmed milk retentate for production of Edam Cheese vat milk with elevated protein concentration of 42 g/kg. Concentration factors (CF) of 4 to 70 were used. Skimmed milk was used as reference (protein concentration 34 g/kg). The MF permeate was processed to native whey protein concentrate (NWPC). Whey from Cheese process was clarified, concentrated by ultrafiltration and freeze dried to WPC powders. The protein and amino acid composition of WPC powders were significantly affected by CF. The content of some large molecular weight whey proteins increased as a function of concentration factor. In addition, the relative concentration of caseinomacropeptides was increased. Even after considerable diafiltration at CF 70, the content of residual aromatic amino acids in WPC powders was=elevated, indicating presence of significant quantity of true whey proteins. The content of large molecular weight whey proteins was reduced in NWPC. The negative impact of microfiltration on the nutritional value of the WPC powders limits the usability of these ingredients especially in infant nutrition.
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polymeric microfiltration of skimmed milk in Edam Cheese process i effect of the concentration factor on the composition of vat milk and whey
Milchwissenschaft-milk Science International, 2010Co-Authors: Marko Outinen, A Heino, Janne UusirauvaAbstract:Polymeric microfiltration (MF) with volume concentration factors 4 (CF 4), 10 (CF 10) and 70 (CF 70) was used in the concentration of Edam Cheese milk. The traditional Edam process (CF 1) was used as a reference. All Cheese vat milks produced by MF were adjusted to 42 g of protein/kg of milk. The effect of the CF on the mass balance and composition of vat milk and subsequent Cheese whey was studied. The recovery yield of calcium and fat into whey was significantly reduced in all MF milks. Whey protein concentration of vat milk was decreased as CF was increased to CF 10; further diafiltration resulted in little difference in vat milk or whey composition. Even though the concentration of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) in CF 70 vat milk was reduced by 87 and 88%, respectively, the reduction of whey proteins in whey was only 70%. The remaining whey protein components consisted mainly of high molecular weight whey proteins, K-casein macropeptides and NPN, which were recovered from Cheese milk to whey. Elevation of protein content of vat milk reduced the recovery of whey proteins (WP) from vat milk to Cheese whey; the concentration factor had limited effect.
Stanislav Kráčmar - One of the best experts on this subject based on the ideXlab platform.
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the dependence of peleg s coefficients on selected conditions of a relaxation test in model samples of Edam Cheese
Journal of Texture Studies, 2013Co-Authors: Frantisek Buňka, Vendula Pachlová, Stanislav Kráčmar, Lenka Pernicka, Iva Buresova, Tomas LosakAbstract:The first aim of this work was to compare the influence of using two probes (a 100-mm plate and a 5-mm spherical probe) during a compression test on the trends of hardness changes during ripening of Edam Cheese. Both of the above-mentioned probes were also applied in relaxation tests for a relaxation time of 30‐300 s (10 arbitrary times were used). By means of Peleg’s model, the values of a parameter (the extent of material relaxation) and b parameter (the initial rate at which the stress relaxes) were calculated. Moreover, the values of a and b parameters, obtained during 10 different relaxation times of the probe after reaching the maximum deformation of the sample (30‐300 s), were compared (calculated on the basis of Peleg’s model). Edam Cheese during ripening (1‐84 days) was used as a model product. The values of Cheese hardness within the ripening period (determined by means of both of the above-mentioned probes) strongly correlated among themselves and also with the sensorially evaluated rigidity. Only a parameter was able to provide an adequate description of the actual changes in Cheese within the ripening period but only at a relaxation time of 120 s (after reaching the maximum deformation of the sample; valid for both probes tested). Longer relaxation times do not provide a relevant description of the changes in Cheese texture during ripening. B parameter provided no relevant description of the changes in Cheese during ripening in any of the relaxation times studied (concerning both probes).
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the effect of ripening and storage conditions on the distribution of tyramine putrescine and cadaverine in Edam Cheese
Food Microbiology, 2010Co-Authors: Leona Buňková, Gabriela Mantlová, Vendula Pachlová, Frantisek Buňka, Petr Svec, Ivo Sedlacek, Andrea Cablova, Stanislav KráčmarAbstract:The aim of the work was to describe the development of selected biogenic amines (histamine, tyramine, putrescine and cadaverine) in 4 layers of Dutch-type Cheese (Edam-Cheese) depending on 3 ripening/ storage regimes during a 98-day period. Biogenic amines were analysed by means of ion-exchange chromatography. A further goal was to identify microbial sources of biogenic amines in the material analysed. Phenotype characterization and repetitive sequence-based PCR fingerprinting were used to identify the isolated bacteria. The highest content of tyramine, putrescine and cadaverine was determined in Cheeses stored in a ripening cellar at a temperature of 10 C during the whole observation period. Lower biogenic amines content was determined in samples which were moved into a cold storage device (5 C) after 38 days of storage in a ripening cellar (10 C). The lowest concentrations of biogenic amines were detected in Cheeses which were moved into a cold storage device (5 C) after 23 days of storage in a ripening cellar (10 C). During the 98-day period, histamine was not detected in any of the regimes. Within the Cheeses analysed, non-starter lactic acid bacteria Lactobacillus curvatus, Lactobacillus casei/paracasei and Lactobacillus plantarum were detected as the main producers of the biogenic amines tested. In starter bacteria Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris the decarboxylase activity tested was not detected.
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The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-Cheese
Food Microbiology, 2010Co-Authors: Leona Buňková, Gabriela Mantlová, Andrea Čablová, Vendula Pachlová, Frantisek Buňka, Petr Svec, Ivo Sedlacek, Stanislav KráčmarAbstract:The aim of the work was to describe the development of selected biogenic amines (histamine, tyramine, putrescine and cadaverine) in 4 layers of Dutch-type Cheese (Edam-Cheese) depending on 3 ripening/storage regimes during a 98-day period. Biogenic amines were analysed by means of ion-exchange chromatography. A further goal was to identify microbial sources of biogenic amines in the material analysed. Phenotype characterization and repetitive sequence-based PCR fingerprinting were used to identify the isolated bacteria. The highest content of tyramine, putrescine and cadaverine was determined in Cheeses stored in a ripening cellar at a temperature of 10 °C during the whole observation period. Lower biogenic amines content was determined in samples which were moved into a cold storage device (5. °C) after 38 days of storage in a ripening cellar (10 °C). The lowest concentrations of biogenic amines were detected in Cheeses which were moved into a cold storage device (5 °C) after 23 days of storage in a ripening cellar (10 °C). During the 98-day period, histamine was not detected in any of the regimes. Within the Cheeses analysed, non-starter lactic acid bacteria Lactobacillus curvatus, Lactobacillus casei/paracasei and Lactobacillus plantarum were detected as the main producers of the biogenic amines tested. In starter bacteria Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris the decarboxylase activity tested was not detected. © 2010 Elsevier Ltd.
A Heino - One of the best experts on this subject based on the ideXlab platform.
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pre treatment methods of Edam Cheese milk effect on the whey composition
Lwt - Food Science and Technology, 2010Co-Authors: Marko Outinen, A Heino, Janne UusirauvaAbstract:Edam Cheese milk was subjected to high-heat treatment (HH), ultrafiltration (UF) and microfiltration (MF). The effect on the recovery yield and the composition of whey was studied. Traditional Edam process was used as a reference. HH reduced the whey protein concentration of milk and whey, but the recovery from milk to whey was not affected. Reduction of whey proteins was the highest (28%) with MF treatment, during which 15% was lost in the MF permeate and 13% was co-precipitated with the Cheese curd. Co-precipitation of the whey proteins was the highest (84%) with ultrafiltered milk. MF and UF treatments produced 22% less whey with increased whey protein concentration. Elevation of the Cheese milk protein concentration by microfiltration or ultrafiltration decreased the recovery of fat in whey. None of the treatments decreased the residual casein concentration in whey. The protein composition was altered by UF and MF treatments, which significantly increased the caseinomacropeptide content of total protein in whey. The whey was processed into whey protein concentrate powders. The amino acid composition of the whey protein concentrate produced from microfiltration process was significantly different from the others.
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pre treatment methods of Edam Cheese milk effect on Cheese yield and quality
Lwt - Food Science and Technology, 2010Co-Authors: Marko Outinen, A Heino, Janne UusirauvaAbstract:Abstract The effect of high-temperature heat treatment (HH), microfiltration (MF) and ultrafiltration (UF) on the Edam vat milk composition, processing and Cheese yield, ripening and functional characteristics were studied. The protein level of the MF and UF Cheese milk was adjusted to 42 g/kg, whereas the level in the reference (REF) and HH milk was 34 g/kg. The Cheese yield from ultrafiltration and microfiltration milk (CY v ) was 12.8 g/100 g milk, yield from reference and high-temperature heat treatment milk was 10.1 and 10.2 g/100 g milk, respectively. The adjusted Cheese yield (ACY r ), calculated from raw milk, was lowest when MF was used. The pre-concentration method had little effect on the starter activity: no differences were observed in the pH of Cheeses. The compositions of the ripened Cheeses were comparable. The casein to fat ratio of MF Cheese was elevated, possibly due to elevated casein to fat ratio of vat milk. Even though the high-temperature heat treatment, ultrafiltration and microfiltration Cheeses were harder than reference Cheese, they retained their elasticity. Resilience was significantly higher with microfiltration and ultrafiltration Cheeses. The sensory quality of all Cheeses was considered according to specification. The pre-treatment methods had little effect on the processing characteristics, Cheese quality or yield when calculated on the basis of the quantity of original milk.
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polymeric microfiltration of skimmed milk in Edam Cheese process ii effect on the composition and nutritional quality of whey protein concentrate
Milchwissenschaft-milk Science International, 2010Co-Authors: Marko Outinen, A Heino, Janne UusirauvaAbstract:Microfiltration (MF) using the 800 kDa spiral wound Synder FR polymeric polyvinylidenefluoride (PVDF) membrane was used in the production of concentrated skimmed milk retentate for production of Edam Cheese vat milk with elevated protein concentration of 42 g/kg. Concentration factors (CF) of 4 to 70 were used. Skimmed milk was used as reference (protein concentration 34 g/kg). The MF permeate was processed to native whey protein concentrate (NWPC). Whey from Cheese process was clarified, concentrated by ultrafiltration and freeze dried to WPC powders. The protein and amino acid composition of WPC powders were significantly affected by CF. The content of some large molecular weight whey proteins increased as a function of concentration factor. In addition, the relative concentration of caseinomacropeptides was increased. Even after considerable diafiltration at CF 70, the content of residual aromatic amino acids in WPC powders was=elevated, indicating presence of significant quantity of true whey proteins. The content of large molecular weight whey proteins was reduced in NWPC. The negative impact of microfiltration on the nutritional value of the WPC powders limits the usability of these ingredients especially in infant nutrition.
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polymeric microfiltration of skimmed milk in Edam Cheese process i effect of the concentration factor on the composition of vat milk and whey
Milchwissenschaft-milk Science International, 2010Co-Authors: Marko Outinen, A Heino, Janne UusirauvaAbstract:Polymeric microfiltration (MF) with volume concentration factors 4 (CF 4), 10 (CF 10) and 70 (CF 70) was used in the concentration of Edam Cheese milk. The traditional Edam process (CF 1) was used as a reference. All Cheese vat milks produced by MF were adjusted to 42 g of protein/kg of milk. The effect of the CF on the mass balance and composition of vat milk and subsequent Cheese whey was studied. The recovery yield of calcium and fat into whey was significantly reduced in all MF milks. Whey protein concentration of vat milk was decreased as CF was increased to CF 10; further diafiltration resulted in little difference in vat milk or whey composition. Even though the concentration of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) in CF 70 vat milk was reduced by 87 and 88%, respectively, the reduction of whey proteins in whey was only 70%. The remaining whey protein components consisted mainly of high molecular weight whey proteins, K-casein macropeptides and NPN, which were recovered from Cheese milk to whey. Elevation of protein content of vat milk reduced the recovery of whey proteins (WP) from vat milk to Cheese whey; the concentration factor had limited effect.
Frantisek Buňka - One of the best experts on this subject based on the ideXlab platform.
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the dependence of peleg s coefficients on selected conditions of a relaxation test in model samples of Edam Cheese
Journal of Texture Studies, 2013Co-Authors: Frantisek Buňka, Vendula Pachlová, Stanislav Kráčmar, Lenka Pernicka, Iva Buresova, Tomas LosakAbstract:The first aim of this work was to compare the influence of using two probes (a 100-mm plate and a 5-mm spherical probe) during a compression test on the trends of hardness changes during ripening of Edam Cheese. Both of the above-mentioned probes were also applied in relaxation tests for a relaxation time of 30‐300 s (10 arbitrary times were used). By means of Peleg’s model, the values of a parameter (the extent of material relaxation) and b parameter (the initial rate at which the stress relaxes) were calculated. Moreover, the values of a and b parameters, obtained during 10 different relaxation times of the probe after reaching the maximum deformation of the sample (30‐300 s), were compared (calculated on the basis of Peleg’s model). Edam Cheese during ripening (1‐84 days) was used as a model product. The values of Cheese hardness within the ripening period (determined by means of both of the above-mentioned probes) strongly correlated among themselves and also with the sensorially evaluated rigidity. Only a parameter was able to provide an adequate description of the actual changes in Cheese within the ripening period but only at a relaxation time of 120 s (after reaching the maximum deformation of the sample; valid for both probes tested). Longer relaxation times do not provide a relevant description of the changes in Cheese texture during ripening. B parameter provided no relevant description of the changes in Cheese during ripening in any of the relaxation times studied (concerning both probes).
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Identification of volatile aroma compounds in processed Cheese analogues based on different types of fat
Chemical Papers, 2012Co-Authors: Eva Vítová, Kateřina Sklenářová, Blanka Loupancová, Radka Divišová, Frantisek BuňkaAbstract:The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed Cheese analogues produced from different types of fat (butter, butter oil, coconut oil, palm oil, and sunflower oil). In total, 31 organic compounds belonging to five chemical groups were identified, with the alcohols and fatty acids quantitatively predominant. The contents of the aroma compounds (the so-called aroma profiles) of the analogues and corresponding fats used as raw materials were compared. Significant differences ( p < 0.05) were found between samples. The highest total content of aroma compounds was found in coconut oil analogue ((547.30 ± 9.82) mg kg^−1), the lowest in palm oil analogue ((372.01 ± 16.16) mg kg^−1). The concentrations of aroma compounds in fats were substantially lower ( p < 0.05) than in analogues. Hence, the largest number of aroma analogues came from Edam Cheese used for production as a protein source.
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the effect of ripening and storage conditions on the distribution of tyramine putrescine and cadaverine in Edam Cheese
Food Microbiology, 2010Co-Authors: Leona Buňková, Gabriela Mantlová, Vendula Pachlová, Frantisek Buňka, Petr Svec, Ivo Sedlacek, Andrea Cablova, Stanislav KráčmarAbstract:The aim of the work was to describe the development of selected biogenic amines (histamine, tyramine, putrescine and cadaverine) in 4 layers of Dutch-type Cheese (Edam-Cheese) depending on 3 ripening/ storage regimes during a 98-day period. Biogenic amines were analysed by means of ion-exchange chromatography. A further goal was to identify microbial sources of biogenic amines in the material analysed. Phenotype characterization and repetitive sequence-based PCR fingerprinting were used to identify the isolated bacteria. The highest content of tyramine, putrescine and cadaverine was determined in Cheeses stored in a ripening cellar at a temperature of 10 C during the whole observation period. Lower biogenic amines content was determined in samples which were moved into a cold storage device (5 C) after 38 days of storage in a ripening cellar (10 C). The lowest concentrations of biogenic amines were detected in Cheeses which were moved into a cold storage device (5 C) after 23 days of storage in a ripening cellar (10 C). During the 98-day period, histamine was not detected in any of the regimes. Within the Cheeses analysed, non-starter lactic acid bacteria Lactobacillus curvatus, Lactobacillus casei/paracasei and Lactobacillus plantarum were detected as the main producers of the biogenic amines tested. In starter bacteria Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris the decarboxylase activity tested was not detected.
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The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-Cheese
Food Microbiology, 2010Co-Authors: Leona Buňková, Gabriela Mantlová, Andrea Čablová, Vendula Pachlová, Frantisek Buňka, Petr Svec, Ivo Sedlacek, Stanislav KráčmarAbstract:The aim of the work was to describe the development of selected biogenic amines (histamine, tyramine, putrescine and cadaverine) in 4 layers of Dutch-type Cheese (Edam-Cheese) depending on 3 ripening/storage regimes during a 98-day period. Biogenic amines were analysed by means of ion-exchange chromatography. A further goal was to identify microbial sources of biogenic amines in the material analysed. Phenotype characterization and repetitive sequence-based PCR fingerprinting were used to identify the isolated bacteria. The highest content of tyramine, putrescine and cadaverine was determined in Cheeses stored in a ripening cellar at a temperature of 10 °C during the whole observation period. Lower biogenic amines content was determined in samples which were moved into a cold storage device (5. °C) after 38 days of storage in a ripening cellar (10 °C). The lowest concentrations of biogenic amines were detected in Cheeses which were moved into a cold storage device (5 °C) after 23 days of storage in a ripening cellar (10 °C). During the 98-day period, histamine was not detected in any of the regimes. Within the Cheeses analysed, non-starter lactic acid bacteria Lactobacillus curvatus, Lactobacillus casei/paracasei and Lactobacillus plantarum were detected as the main producers of the biogenic amines tested. In starter bacteria Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris the decarboxylase activity tested was not detected. © 2010 Elsevier Ltd.
