The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese

Pachlová, Vendula; Buňka, František; Buňková, Leona; Weiserová, Eva; Budinský, Pavel; Žaludek, Milan; Kráčmar, Stanislav

dc.title	The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese	en
dc.contributor.author	Pachlová, Vendula
dc.contributor.author	Buňka, František
dc.contributor.author	Buňková, Leona
dc.contributor.author	Weiserová, Eva
dc.contributor.author	Budinský, Pavel
dc.contributor.author	Žaludek, Milan
dc.contributor.author	Kráčmar, Stanislav
dc.relation.ispartof	International Journal of Food Science and Technology
dc.identifier.issn	0950-5423 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2011-01
utb.relation.volume	46
utb.relation.issue	1
dc.citation.spage	101
dc.citation.epage	108
dc.type	article
dc.language.iso	en
dc.publisher	Wiley-Blackwell Publishing, Inc	en
dc.identifier.doi	10.1111/j.1365-2621.2010.02460.x
dc.relation.uri	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2010.02460.x/abstract
dc.subject	Edam cheese	en
dc.subject	free amino acids	en
dc.subject	hardness	en
dc.subject	ripening	en
dc.description.abstract	P>The aim of the study was (i) to detect changes of dry matter, NaCl and twenty-two free amino acids contents, pH and levels of selected microorganisms in four layers of cheese (from edge to core) during ripening and storage period and (ii) to describe the changes of the above-mentioned parameters caused by early relocation of cheese from optimum ripening conditions to refrigeration temperatures. The number of mesophilic aerobic and facultative anaerobic bacteria and lactic acid bacteria differed significantly (P < 0.05) during the experiment dependent on the analysed layer and ripening/storage conditions. The free amino acid content differed significantly in individual analysed layers of cheese and also according to individual ripening/storage conditions. The highest content of free amino acids was found in samples stored at optimal ripening temperatures. Cheese hardness was also analysed and the lowest one was detected in samples ripened under optimal temperatures for the whole period. Early release of cheeses into storage rooms with lower temperature significantly affected properties of these products.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1002157
utb.identifier.rivid	RIV/70883521:28110/11:00000893!RIV12-MSM-28110___
utb.identifier.obdid	43865033
utb.identifier.scopus	2-s2.0-78650249405
utb.identifier.wok	000285418200013
utb.source	j-wok
dc.date.accessioned	2011-08-16T15:06:35Z
dc.date.available	2011-08-16T15:06:35Z
utb.contributor.internalauthor	Pachlová, Vendula
utb.contributor.internalauthor	Buňka, František
utb.contributor.internalauthor	Buňková, Leona
utb.contributor.internalauthor	Weiserová, Eva
utb.contributor.internalauthor	Budinský, Pavel
utb.contributor.internalauthor	Žaludek, Milan
utb.contributor.internalauthor	Kráčmar, Stanislav
utb.fulltext.affiliation	Vendula Pachlová, 1 František Buňka,2 * Leona Buňková, 3 Eva Weiserová, 3 Pavel Budinský, 1 Milan Žaludek 4 & Stanislav Kráčmar 1 1 Department of Biochemistry and Food Analysis, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, Zlín, Czech Republic 2 Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, Zlín, Czech Republic 3 Department of Fats, Tensides and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, Zlín, Czech Republic 4 Department of Production Engineering, Tomas Bata University in Zlín, nám. T. G. Masaryka 275, Zlín, Czech Republic *Correspondent: Fax: +00420 577 210 172; e-mail: bunka@ft.utb.cz
utb.fulltext.dates	Received 15 May 2010 Accepted in revised form 13 September 2010
utb.fulltext.references	Al-Otaibi, M.M. & Wilbey, R.A. (2004). Effect of temperature and salt on the maturation of white-salted cheese. International Journal of Dairy Technology, 57, 57–63. Bergamini, C.V., Hynes, E.R. & Zalazar, C.A. (2006). Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese. International Dairy Journal, 16, 856–866. Bertola, N.C., Califano, A.N., Bevilacqua, A.E. & Zaritzky, N.E. (2000). Effects of ripening conditions on the texture of Gouda cheese. International Journal of Food Science and Technology, 35, 207–214. Buňková, L., Buňka, F., Hlobilová, M., Vaňátková, Z., Nováková, D. & Dráb, V. (2009). Tyramine production of technological important strains of Lactobacillus, Lactococcus and Streptococcus. European Food Research and Technology, 229, 533–538. Christensen, J.E., Dudley, E.G., Pederson, J.A. & Steele, J.L. (1999). Peptidases and amino acid catabolism in lactic acid bacteria. Antonie van Leeuwenhoek, 76, 217–246. Delgado, F.J., Rodríguez-Pinilla, J., González-Crespo, J., Ramírez, R. & Roa, I. (2010). Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening. International Journal of Food Science and Technology, 45, 512–519. Fenelon, M.A., O¢Connor, P. & Guinee, T.P. (2000). The effect of fat content on the microbiology and proteolysis in cheddar cheese during ripening. Journal of Dairy Science, 83, 2173–2183. Forde, A. & Fitzgerald, G.F. (2000). Biotechnological approaches to the understanding and improvement of mature cheese flavour. Current Opinion in Biotechnology, 11, 484–489. Fox, P.F., Guinee, T.P., Cogan, T.M. & McSweeney, P.L.H. (2000). Fundamentals of Cheese Science. Gaithersburg, USA: Aspen Publication. Harrigan, W.F. (1998). Laboratory Methods in Food Microbiology. London, UK: Academic Press. Hayaloglu, A.A. (2009). Volatile composition and proteolysis in traditionally produced mature Kashar cheese. International Journal of Food Science and Technology, 45, 1388–1394. Indra, Z. & Mizera, J.. (1992). Control Methods for Milk and Milk Products. Prague: SNTL Publishing. (in Czech). ISO Standard No. 5534:2004. (2004). Cheese and Processed Cheese – Determination of the Total Solids Content (Reference Method). Geneva: International Organization for Standardization. Komprda, T., Smělá, D., Novická, K., Kalhotka, L., Šustová, K. & Pechová, P. (2007). Content and distribution of biogenic amines in Dutch-type hard cheese. Food Chemistry, 102, 129–137. Komprda, T., Burdychová, R., Dohnal, V., Cwiková, O., Sládková, P. & Dvořáčková, H. (2008). Tyramine production in Dutch-type semi-hard cheese from two different producers. Food Microbiology, 25, 219–227. McSweeney, P.L.H. (2004). Biochemistry of cheese ripening. International Journal of Dairy Technology, 57, 127–144. McSweeney, P.L.H. & Sousa, M.J. (2000). Biochemical pathways for the production of flavour compounds in cheese during ripening: a review. Le Lait, 80, 293–324. McSweeney, P.L.H., Hayaloglu, A.A., O¢Mahony, J.A. & Bansal, N. (2006). Perspectives on cheese ripening. Australian Journal of Dairy Technology, 61, 69–77. Novella-Rodrígues, S., Veciana-Nogués, M.T., Izquerdo-Pulido, M. & Vidal-Carou, M.C. (2003). Distribution of biogenic amines and polyamines in cheese. Journal of Food Science, 68, 750–755. Pinho, O., Ferreira, I.M.P.L.V.O., Mendes, E., Oliviera, B.M. & Ferreira, M. (2001). Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitao cheese. Food Chemistry, 75, 287–291. Pino, A., Prados, F., Galán, E., Vivo, R. & Fernández-Salguero, J. (2009). Amino acids evolution during ripening of goats’ milk cheese manufactured with different coagulants. International Journal of Food Science and Technology, 44, 2062–2069.Smit, G., Smit, B.A. & Engels, W.J.M. (2005). Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiology Reviews, 29, 591–610. Topcu, A. & Saldamli, I. (2006). Proteolytical, chemical, textural and sensorial changes during the ripening of turkish white cheese made of pasteurized cows’ milk. International Journal of Food Properties, 9, 665–678.
utb.fulltext.sponsorship	This study was supported by projects of the internal grant of Tomas Bata University in Zlín No. IGA⁄9⁄FT⁄10⁄D funded from the resources for specific university research.
utb.fulltext.projects	IGA/9/FT/10/D