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Donald J. Mcmahon - One of the best experts on this subject based on the ideXlab platform.
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investigating the filled gel model in cheddar Cheese through use of sephadex beads
Journal of Dairy Science, 2015Co-Authors: Donald J. Mcmahon, Leann Barden, Jason A Osborne, E A FoegedingAbstract:Abstract Cheese can be modeled as a filled gel whereby milkFat globules are dispersed in a casein gel network. We determined the filler effects using Sephadex beads (GE Healthcare Life Sciences, Pittsburgh, PA) as a model filler particle. Ideally, such a model could be used to test novel filler particles to replace milkFat in Low-Fat Cheese. Low-filler (6% particles), reduced-filler (16%), and full-filler (33%) Cheeses were produced using either Sephadex beads of varying sizes (20 to 150μm diameter) or milkFat. Small- and large-strain rheological tests were run on each treatment at 8, 12, and 18 wk after Cheese manufacturing. Differences in rheological properties were caused primarily by the main effects of filler volume and type (milkFat vs. Sephadex), whereas filler size had no obvious effect. All treatments showed a decrease in deformability and an increase in firmness as filler volume increased above 25%, although the beads exhibited a greater reinforcing effect and greater energy recovery than milkFat.
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Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure1
Journal of Dairy Science, 2012Co-Authors: Kelly Brown, W R Mcmanus, Donald J. McmahonAbstract:Abstract Milk gels were made by renneting and acidifying skim milk containing 5 different starches, and then compressed by centrifugation to express whey and simulate curd syneresis during the manufacture of Low-Fat Cheese. A series of 17 starches were examined, with 5 starches being selected for in-depth analysis: a modified waxy corn starch (WC), a waxy rice starch (WR), an instant tapioca starch (IT), a modified tapioca starch (MT), and dextrin (DX). Milks containing WC, WR, and DX were given a 72°C heat treatment, whereas those containing IT and MT had a 30-min treatment at 66°C that matched their optimum gelatinization treatments. Curd yields were calculated by weight, estimated starch content in whey was measured gravimetrically by alcohol precipitation, and starch retention in curd was calculated. Curd yields were 13.1% for the control milk (no added starch) and 18.4, 20.7, 21.5, 23.5, and 13.2% for the gels containing starches WC, WR, IT, MT, and DX, respectively. Estimated starch retentions in the curd were, respectively, 71, 90, 90, 21, and 1%. Laser scanning confocal microscopy was used to determine the location of the starches in the curd and their interaction with the protein matrix. Waxy corn, WR, and IT starches have potential to improve texture of Low-Fat Cheese because they had high retention in the curd and they generated interruptions in the protein matrix network that may have helped limit extensive protein-protein interactions. Modified tapioca starch interfered with formation of the protein structure of the curd and produced a soft noncohesive gel, even though most (79%) of the MT starch was lost in the whey. Few distinct starch particles were present in the MT curd network. Dextrin was not retained in the curd and did not disrupt the protein network, making it unsuitable for use in Low-Fat Cheese.
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color of Low Fat Cheese influences flavor perception and consumer liking
Journal of Dairy Science, 2012Co-Authors: Rahul Wadhwani, Donald J. McmahonAbstract:Abstract The present study examines the effect of color on Low-Fat Cheese flavor perception and consumer acceptability. To understand the flavor preferences of the consumer population participating in the sensory testing, 4 brands of retail full-Fat Cheddar Cheeses labeled as mild, medium, or sharp were obtained. These Cheeses were evaluated by a trained descriptive panel to generate a flavor profile for each Cheese and then by consumer sensory panels. Overall and color liking were measured using a 9-point hedonic scale, and flavor, chewiness, level of sharpness measured using a 5-point just-about-right (JAR) scale (with 1 being not enough, 3 being just about right, and 5 being too much of the attribute). Subsequently, 9 Low-Fat Cheddar Cheeses were manufactured using 3 levels of annatto (0, 7.34, and 22g/100kg) and 3 levels of titanium dioxide (0, 7.67, and 40g/100kg) using a randomized block design in duplicate. Cheeses were then evaluated by descriptive and consumer sensory panels. Each consumer testing consisted of 120 panelists who were mainly 18 to 35 yr of age (>90% of total populace) with >60% being frequent Cheese consumers. Overall liking preference of the consumer group was for mild to medium Cheese. Using the JAR scale, the medium Cheeses were considered closest to JAR with a mean score of 3.0, compared with 2.4 for mild Cheese and 3.6 for sharp Cheese. Among Low-Fat Cheeses, color was shown to be important with consumer liking being negatively influenced when the Cheese appearance was too translucent (especially when normal levels of annatto were used) or too white. Matching the level of titanium dioxide with the annatto level gave the highest liking scores and flavor perception closest to JAR. This study established a significant effect of color on overall liking of Low-Fat versions of Cheddar Cheese.
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survival of probiotic adjunct cultures in Cheese and challenges in their enumeration using selective media
Journal of Dairy Science, 2011Co-Authors: C J Oberg, L Moyes, M J Domek, C Brothersen, Donald J. McmahonAbstract:Various selective media for enumerating probiotic and Cheese cultures were screened, with 6 media then used to study survival of probiotic bacteria in full-Fat and Low-Fat Cheddar Cheese. Commercial strains of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, or Bifidobacterium lactis were added as probiotic adjuncts. The selective media, designed to promote growth of certain lactic acid bacteria (LAB) over others or to differentiate between LAB, were used to detect individual LAB types during Cheese storage. Commercial strains of Lactococcus, Lactobacillus, and Bifidobacterium spp. were initially screened on the 6 selective media along with nonstarter LAB (NSLAB) isolates. The microbial flora of the Cheeses was analyzed during 9 mo of storage at 6°C. Many NSLAB were able to grow on media presumed selective for Lactococcus, Bifidobacterium spp., or Lb. acidophilus, which became apparent after 90 d of Cheese storage, Between 90 and 120 d of storage, bacterial counts changed on media selective for Bifidobacterium spp., suggesting growth of NSLAB. Appearance of NSLAB on Lb. casei selective media [de man, Rogosa, and Sharpe (MRS) + vancomycin] occurred sooner (30 d) in Low-Fat Cheese than in full-Fat control Cheeses. Differentiation between NSLAB and Lactococcus was achieved by counting after 18 to 24 h when the NSLAB colonies were only pinpoint in size. Growth of NSLAB on the various selective media during aging means that probiotic adjunct cultures added during Cheesemaking can only be enumerated with confidence on selective media for up to 3 or 4 mo. After this time, growth of NSLAB obfuscates enumeration of probiotic adjuncts. When adjunct Lb. casei or Lb. paracasei cultures are added during Cheesemaking, they appear to remain at high numbers for a long time (9 mo) when counted on MRS + vancomycin medium, but a reasonable probability exists that they have been overtaken by NSLAB, which also grow readily on this medium. Enumeration using multiple selective media can provide insight into whether it is the actual adjunct culture or a NSLAB strain that is being enumerated.
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Improvement in melting and baking properties of Low-Fat Mozzarella Cheese
Journal of Dairy Science, 2011Co-Authors: Rahul Wadhwani, W R Mcmanus, Donald J. McmahonAbstract:Abstract Low-Fat Cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, Low-Fat Mozzarella Cheese was developed in which Fat is released onto the Cheese surface during baking to prevent excessive dehydration. Low-Fat Mozzarella Cheese curd was made with target Fat contents of 15, 30, 45, and 60g/kg using direct acidification of the milk to pH 5.9 before renneting. The 4 portions of Cheese curd were comminuted and then mixed with sufficient glucono-δ-lactone and melted butter (45, 30, 15, or 0g/kg, respectively), then pressed into blocks to produce Low-Fat Mozzarella Cheese with about 6% Fat and pH 5.2. The Cheeses were analyzed after 15, 30, 60, and 120 d of storage at 5°C for melting characteristics, texture, free oil content, dehydration performance, and stretch when baked on a pizza at 250°C for 6min in a convection oven. Cheeses made with added butter had higher stretchability compared with the control Cheese. Melting characteristics also improved in contrast to the control Cheese, which remained in the form of shreds during baking and lacked proper melting. The Cheeses made with added butter had higher free oil content, which correlated (R 2 ≥0.92) to the amount of butterFat added, and less hardness and gumminess compared with the control Low Fat Cheese.
L. P. Voutsinas - One of the best experts on this subject based on the ideXlab platform.
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free Fatty acids and volatile compounds in Low Fat kefalograviera type Cheese made with commercial adjunct cultures
International Dairy Journal, 2003Co-Authors: Efthymia Kondyli, M C Katsiari, T Massouras, L. P. VoutsinasAbstract:Abstract The effect of two commercial adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris ) on lipolysis and the formation of volatile compounds in Low-Fat hard ewes’ milk Cheese of the Kefalograviera-type was investigated. Two controls, a full-Fat Cheese (30.6 g Fat 100 g Cheese −1 , 37.8 g moisture100 g Cheese −1 ) and a Low-Fat Cheese (9.7 g Fat 100 g Cheese −1 , 48.6 g moisture 100 g Cheese −1 , made using a modified procedure) were also prepared. The results indicated that the Low-Fat Cheeses made using the adjunct cultures had significantly higher total levels of free Fatty acid (TFFA) than the control Low-Fat Cheese but significantly Lower levels than the control full-Fat Cheese. Almost the same volatile compounds were identified in the four Cheeses. The Low-Fat Cheeses made with the adjunct cultures had higher levels of acetone, diacetyl and acetoin than the control Low-Fat Cheese but Lower levels than the full-Fat Cheese.
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effect of a commercial adjunct culture on proteolysis in Low Fat feta type Cheese
International Dairy Journal, 2003Co-Authors: Alexandramaria Michaelidou, L. P. Voutsinas, Efthymia Kondyli, M C Katsiari, Efstathios AlichanidisAbstract:Abstract The effect of a commercial adjunct culture (CR-213, containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis) on the proteolysis in Low-Fat Feta-type Cheese was studied. Two controls, a full-Fat Cheese (∼220 g kg−1 Fat) and a Low-Fat Cheese (∼70 g kg−1 Fat) made using the standard procedure were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of Cheese and water-soluble Cheese extracts, was marginal. Reverse-phase HPLC analysis of water-soluble Cheese extracts indicated only relatively minor differences in proteolysis between controls and experimental Cheeses. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in trichloroacetic acid (120 g L−1), was not affected by the addition of adjunct culture. However, the levels of total nitrogen soluble in phosphotungstic acid (50 g L−1) and the concentration of free amino acids were affected by the adjunct culture and were significantly (P
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effect of commercial adjunct cultures on proteolysis in Low Fat kefalograviera type Cheese
International Dairy Journal, 2003Co-Authors: Alexandramaria Michaelidou, L. P. Voutsinas, Efthymia Kondyli, M C Katsiari, Efstathios AlichanidisAbstract:Abstract The effect of two commercially available adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. cremoris and Lc. lactis subsp. lactis ) on the proteolysis in Low-Fat hard ewes’ milk Cheese of Kefalograviera-type was investigated. Two controls, a full-Fat Cheese (306 g kg −1 Fat, 378 g kg −1 moisture) and a Low-Fat Cheese (97 g kg −1 Fat, 486 g kg −1 moisture, made using a modified procedure), were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of Cheese and water soluble Cheese extracts, was marginal. The reverse-phase HPLC peptide profiles of the water soluble extracts from Low-Fat Cheeses were similar although some quantitative differences were observed between Low-Fat control Cheese and experimental Cheeses. The Fat content as reflected by the differences in peptide profiles affected the pattern of proteolysis. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in 120 g L −1 trichloroacetic acid, was significantly ( P −1 phosphotungstic acid, and of free amino acids were significantly ( P
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Free Fatty acids and volatile compounds of Low-Fat Feta-type Cheese made with a commercial adjunct culture
Food Chemistry, 2002Co-Authors: Efthymia Kondyli, T Masouras, M C Katsiari, L. P. VoutsinasAbstract:Abstract The effect of a commercial adjunct culture (CR-213), containing Lactococcus Lactis subsp. lactis and Lactococcus Lactis subsp. cremoris , added at the level of 0.06 and 0.09% (w/w) to Cheese milk, on lipolysis and formation of volatile compounds was studied. Two controls, a full-Fat (∼22% Fat) and a Low-Fat Cheese (∼7% Fat) were also prepared. The results indicated that the adjunct-treated Low-Fat Cheeses had higher total free Fatty acid (TFFA) levels than the Low-Fat control Cheese but Lower than the full-Fat control Cheese. The full-Fat Cheese had significantly higher levels of TFFA than the Low-Fat control. Almost the same volatile compounds were identified in the four Cheeses. The adjunct culture containing Low-Fat Cheeses had higher levels of acetaldehyde, 2-butanone, ethanol and acetoin than Low-Fat control Cheese and even higher than the full-Fat Cheese.
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flavour enhancement of Low Fat feta type Cheese using a commercial adjunct culture
Food Chemistry, 2002Co-Authors: M C Katsiari, L. P. Voutsinas, Efthymia Kondyli, Efstathios AlichanidisAbstract:The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to Cheese milk, on the characteristics of the resultant Low-Fat Feta-type Cheese during aging, was studied. Two controls, a full-Fat Cheese (∼22% Fat) and a Low-Fat Cheese (∼7% Fat, made using the standard procedure), were also prepared. The results indicated that the adjunct containing Low-Fat Cheeses exhibited no significant (P>0.05) differences in compositional (moisture, Fat, protein, salt, pH) or textural (force and compression to fracture, hardness) characteristics in comparison with the Low-Fat control Cheese. It was also found that the use of the adjunct culture slightly improved the flavour intensity of the Low-Fat Cheese which received a flavour score similar to that of the full-Fat control Cheese. Moreover, the experimental Low-Fat Cheeses received significantly (P<0.05) higher total scores (overall quality) than the Low-Fat control Cheese but Lower than the full-Fat Cheese.
M C Katsiari - One of the best experts on this subject based on the ideXlab platform.
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free Fatty acids and volatile compounds in Low Fat kefalograviera type Cheese made with commercial adjunct cultures
International Dairy Journal, 2003Co-Authors: Efthymia Kondyli, M C Katsiari, T Massouras, L. P. VoutsinasAbstract:Abstract The effect of two commercial adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris ) on lipolysis and the formation of volatile compounds in Low-Fat hard ewes’ milk Cheese of the Kefalograviera-type was investigated. Two controls, a full-Fat Cheese (30.6 g Fat 100 g Cheese −1 , 37.8 g moisture100 g Cheese −1 ) and a Low-Fat Cheese (9.7 g Fat 100 g Cheese −1 , 48.6 g moisture 100 g Cheese −1 , made using a modified procedure) were also prepared. The results indicated that the Low-Fat Cheeses made using the adjunct cultures had significantly higher total levels of free Fatty acid (TFFA) than the control Low-Fat Cheese but significantly Lower levels than the control full-Fat Cheese. Almost the same volatile compounds were identified in the four Cheeses. The Low-Fat Cheeses made with the adjunct cultures had higher levels of acetone, diacetyl and acetoin than the control Low-Fat Cheese but Lower levels than the full-Fat Cheese.
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effect of a commercial adjunct culture on proteolysis in Low Fat feta type Cheese
International Dairy Journal, 2003Co-Authors: Alexandramaria Michaelidou, L. P. Voutsinas, Efthymia Kondyli, M C Katsiari, Efstathios AlichanidisAbstract:Abstract The effect of a commercial adjunct culture (CR-213, containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis) on the proteolysis in Low-Fat Feta-type Cheese was studied. Two controls, a full-Fat Cheese (∼220 g kg−1 Fat) and a Low-Fat Cheese (∼70 g kg−1 Fat) made using the standard procedure were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of Cheese and water-soluble Cheese extracts, was marginal. Reverse-phase HPLC analysis of water-soluble Cheese extracts indicated only relatively minor differences in proteolysis between controls and experimental Cheeses. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in trichloroacetic acid (120 g L−1), was not affected by the addition of adjunct culture. However, the levels of total nitrogen soluble in phosphotungstic acid (50 g L−1) and the concentration of free amino acids were affected by the adjunct culture and were significantly (P
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effect of commercial adjunct cultures on proteolysis in Low Fat kefalograviera type Cheese
International Dairy Journal, 2003Co-Authors: Alexandramaria Michaelidou, L. P. Voutsinas, Efthymia Kondyli, M C Katsiari, Efstathios AlichanidisAbstract:Abstract The effect of two commercially available adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. cremoris and Lc. lactis subsp. lactis ) on the proteolysis in Low-Fat hard ewes’ milk Cheese of Kefalograviera-type was investigated. Two controls, a full-Fat Cheese (306 g kg −1 Fat, 378 g kg −1 moisture) and a Low-Fat Cheese (97 g kg −1 Fat, 486 g kg −1 moisture, made using a modified procedure), were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of Cheese and water soluble Cheese extracts, was marginal. The reverse-phase HPLC peptide profiles of the water soluble extracts from Low-Fat Cheeses were similar although some quantitative differences were observed between Low-Fat control Cheese and experimental Cheeses. The Fat content as reflected by the differences in peptide profiles affected the pattern of proteolysis. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in 120 g L −1 trichloroacetic acid, was significantly ( P −1 phosphotungstic acid, and of free amino acids were significantly ( P
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Free Fatty acids and volatile compounds of Low-Fat Feta-type Cheese made with a commercial adjunct culture
Food Chemistry, 2002Co-Authors: Efthymia Kondyli, T Masouras, M C Katsiari, L. P. VoutsinasAbstract:Abstract The effect of a commercial adjunct culture (CR-213), containing Lactococcus Lactis subsp. lactis and Lactococcus Lactis subsp. cremoris , added at the level of 0.06 and 0.09% (w/w) to Cheese milk, on lipolysis and formation of volatile compounds was studied. Two controls, a full-Fat (∼22% Fat) and a Low-Fat Cheese (∼7% Fat) were also prepared. The results indicated that the adjunct-treated Low-Fat Cheeses had higher total free Fatty acid (TFFA) levels than the Low-Fat control Cheese but Lower than the full-Fat control Cheese. The full-Fat Cheese had significantly higher levels of TFFA than the Low-Fat control. Almost the same volatile compounds were identified in the four Cheeses. The adjunct culture containing Low-Fat Cheeses had higher levels of acetaldehyde, 2-butanone, ethanol and acetoin than Low-Fat control Cheese and even higher than the full-Fat Cheese.
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flavour enhancement of Low Fat feta type Cheese using a commercial adjunct culture
Food Chemistry, 2002Co-Authors: M C Katsiari, L. P. Voutsinas, Efthymia Kondyli, Efstathios AlichanidisAbstract:The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to Cheese milk, on the characteristics of the resultant Low-Fat Feta-type Cheese during aging, was studied. Two controls, a full-Fat Cheese (∼22% Fat) and a Low-Fat Cheese (∼7% Fat, made using the standard procedure), were also prepared. The results indicated that the adjunct containing Low-Fat Cheeses exhibited no significant (P>0.05) differences in compositional (moisture, Fat, protein, salt, pH) or textural (force and compression to fracture, hardness) characteristics in comparison with the Low-Fat control Cheese. It was also found that the use of the adjunct culture slightly improved the flavour intensity of the Low-Fat Cheese which received a flavour score similar to that of the full-Fat control Cheese. Moreover, the experimental Low-Fat Cheeses received significantly (P<0.05) higher total scores (overall quality) than the Low-Fat control Cheese but Lower than the full-Fat Cheese.
Efthymia Kondyli - One of the best experts on this subject based on the ideXlab platform.
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free Fatty acids and volatile compounds in Low Fat kefalograviera type Cheese made with commercial adjunct cultures
International Dairy Journal, 2003Co-Authors: Efthymia Kondyli, M C Katsiari, T Massouras, L. P. VoutsinasAbstract:Abstract The effect of two commercial adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris ) on lipolysis and the formation of volatile compounds in Low-Fat hard ewes’ milk Cheese of the Kefalograviera-type was investigated. Two controls, a full-Fat Cheese (30.6 g Fat 100 g Cheese −1 , 37.8 g moisture100 g Cheese −1 ) and a Low-Fat Cheese (9.7 g Fat 100 g Cheese −1 , 48.6 g moisture 100 g Cheese −1 , made using a modified procedure) were also prepared. The results indicated that the Low-Fat Cheeses made using the adjunct cultures had significantly higher total levels of free Fatty acid (TFFA) than the control Low-Fat Cheese but significantly Lower levels than the control full-Fat Cheese. Almost the same volatile compounds were identified in the four Cheeses. The Low-Fat Cheeses made with the adjunct cultures had higher levels of acetone, diacetyl and acetoin than the control Low-Fat Cheese but Lower levels than the full-Fat Cheese.
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effect of a commercial adjunct culture on proteolysis in Low Fat feta type Cheese
International Dairy Journal, 2003Co-Authors: Alexandramaria Michaelidou, L. P. Voutsinas, Efthymia Kondyli, M C Katsiari, Efstathios AlichanidisAbstract:Abstract The effect of a commercial adjunct culture (CR-213, containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis) on the proteolysis in Low-Fat Feta-type Cheese was studied. Two controls, a full-Fat Cheese (∼220 g kg−1 Fat) and a Low-Fat Cheese (∼70 g kg−1 Fat) made using the standard procedure were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of Cheese and water-soluble Cheese extracts, was marginal. Reverse-phase HPLC analysis of water-soluble Cheese extracts indicated only relatively minor differences in proteolysis between controls and experimental Cheeses. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in trichloroacetic acid (120 g L−1), was not affected by the addition of adjunct culture. However, the levels of total nitrogen soluble in phosphotungstic acid (50 g L−1) and the concentration of free amino acids were affected by the adjunct culture and were significantly (P
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effect of commercial adjunct cultures on proteolysis in Low Fat kefalograviera type Cheese
International Dairy Journal, 2003Co-Authors: Alexandramaria Michaelidou, L. P. Voutsinas, Efthymia Kondyli, M C Katsiari, Efstathios AlichanidisAbstract:Abstract The effect of two commercially available adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. cremoris and Lc. lactis subsp. lactis ) on the proteolysis in Low-Fat hard ewes’ milk Cheese of Kefalograviera-type was investigated. Two controls, a full-Fat Cheese (306 g kg −1 Fat, 378 g kg −1 moisture) and a Low-Fat Cheese (97 g kg −1 Fat, 486 g kg −1 moisture, made using a modified procedure), were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of Cheese and water soluble Cheese extracts, was marginal. The reverse-phase HPLC peptide profiles of the water soluble extracts from Low-Fat Cheeses were similar although some quantitative differences were observed between Low-Fat control Cheese and experimental Cheeses. The Fat content as reflected by the differences in peptide profiles affected the pattern of proteolysis. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in 120 g L −1 trichloroacetic acid, was significantly ( P −1 phosphotungstic acid, and of free amino acids were significantly ( P
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Free Fatty acids and volatile compounds of Low-Fat Feta-type Cheese made with a commercial adjunct culture
Food Chemistry, 2002Co-Authors: Efthymia Kondyli, T Masouras, M C Katsiari, L. P. VoutsinasAbstract:Abstract The effect of a commercial adjunct culture (CR-213), containing Lactococcus Lactis subsp. lactis and Lactococcus Lactis subsp. cremoris , added at the level of 0.06 and 0.09% (w/w) to Cheese milk, on lipolysis and formation of volatile compounds was studied. Two controls, a full-Fat (∼22% Fat) and a Low-Fat Cheese (∼7% Fat) were also prepared. The results indicated that the adjunct-treated Low-Fat Cheeses had higher total free Fatty acid (TFFA) levels than the Low-Fat control Cheese but Lower than the full-Fat control Cheese. The full-Fat Cheese had significantly higher levels of TFFA than the Low-Fat control. Almost the same volatile compounds were identified in the four Cheeses. The adjunct culture containing Low-Fat Cheeses had higher levels of acetaldehyde, 2-butanone, ethanol and acetoin than Low-Fat control Cheese and even higher than the full-Fat Cheese.
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flavour enhancement of Low Fat feta type Cheese using a commercial adjunct culture
Food Chemistry, 2002Co-Authors: M C Katsiari, L. P. Voutsinas, Efthymia Kondyli, Efstathios AlichanidisAbstract:The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to Cheese milk, on the characteristics of the resultant Low-Fat Feta-type Cheese during aging, was studied. Two controls, a full-Fat Cheese (∼22% Fat) and a Low-Fat Cheese (∼7% Fat, made using the standard procedure), were also prepared. The results indicated that the adjunct containing Low-Fat Cheeses exhibited no significant (P>0.05) differences in compositional (moisture, Fat, protein, salt, pH) or textural (force and compression to fracture, hardness) characteristics in comparison with the Low-Fat control Cheese. It was also found that the use of the adjunct culture slightly improved the flavour intensity of the Low-Fat Cheese which received a flavour score similar to that of the full-Fat control Cheese. Moreover, the experimental Low-Fat Cheeses received significantly (P<0.05) higher total scores (overall quality) than the Low-Fat control Cheese but Lower than the full-Fat Cheese.
Efstathios Alichanidis - One of the best experts on this subject based on the ideXlab platform.
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effect of commercial adjunct cultures on proteolysis in Low Fat kefalograviera type Cheese
International Dairy Journal, 2003Co-Authors: Alexandramaria Michaelidou, L. P. Voutsinas, Efthymia Kondyli, M C Katsiari, Efstathios AlichanidisAbstract:Abstract The effect of two commercially available adjunct cultures, LBC 80 ( Lactobacillus casei subsp. rhamnosus ) and CR-213 (containing Lactococcus lactis subsp. cremoris and Lc. lactis subsp. lactis ) on the proteolysis in Low-Fat hard ewes’ milk Cheese of Kefalograviera-type was investigated. Two controls, a full-Fat Cheese (306 g kg −1 Fat, 378 g kg −1 moisture) and a Low-Fat Cheese (97 g kg −1 Fat, 486 g kg −1 moisture, made using a modified procedure), were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of Cheese and water soluble Cheese extracts, was marginal. The reverse-phase HPLC peptide profiles of the water soluble extracts from Low-Fat Cheeses were similar although some quantitative differences were observed between Low-Fat control Cheese and experimental Cheeses. The Fat content as reflected by the differences in peptide profiles affected the pattern of proteolysis. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in 120 g L −1 trichloroacetic acid, was significantly ( P −1 phosphotungstic acid, and of free amino acids were significantly ( P
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effect of a commercial adjunct culture on proteolysis in Low Fat feta type Cheese
International Dairy Journal, 2003Co-Authors: Alexandramaria Michaelidou, L. P. Voutsinas, Efthymia Kondyli, M C Katsiari, Efstathios AlichanidisAbstract:Abstract The effect of a commercial adjunct culture (CR-213, containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis) on the proteolysis in Low-Fat Feta-type Cheese was studied. Two controls, a full-Fat Cheese (∼220 g kg−1 Fat) and a Low-Fat Cheese (∼70 g kg−1 Fat) made using the standard procedure were also prepared. The effect of adjunct culture on proteolysis, as examined by polyacrylamide gel electrophoresis of Cheese and water-soluble Cheese extracts, was marginal. Reverse-phase HPLC analysis of water-soluble Cheese extracts indicated only relatively minor differences in proteolysis between controls and experimental Cheeses. Proteolysis, as measured by the percentage of total nitrogen soluble in water or in trichloroacetic acid (120 g L−1), was not affected by the addition of adjunct culture. However, the levels of total nitrogen soluble in phosphotungstic acid (50 g L−1) and the concentration of free amino acids were affected by the adjunct culture and were significantly (P
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flavour enhancement of Low Fat feta type Cheese using a commercial adjunct culture
Food Chemistry, 2002Co-Authors: M C Katsiari, L. P. Voutsinas, Efthymia Kondyli, Efstathios AlichanidisAbstract:The effect of a commercial adjunct culture (CR-213), containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp.lactis, added at the level of 0.06 or 0.09% (w/w) to Cheese milk, on the characteristics of the resultant Low-Fat Feta-type Cheese during aging, was studied. Two controls, a full-Fat Cheese (∼22% Fat) and a Low-Fat Cheese (∼7% Fat, made using the standard procedure), were also prepared. The results indicated that the adjunct containing Low-Fat Cheeses exhibited no significant (P>0.05) differences in compositional (moisture, Fat, protein, salt, pH) or textural (force and compression to fracture, hardness) characteristics in comparison with the Low-Fat control Cheese. It was also found that the use of the adjunct culture slightly improved the flavour intensity of the Low-Fat Cheese which received a flavour score similar to that of the full-Fat control Cheese. Moreover, the experimental Low-Fat Cheeses received significantly (P<0.05) higher total scores (overall quality) than the Low-Fat control Cheese but Lower than the full-Fat Cheese.
