| Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening. | |
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MedLine Citation:
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PMID: 16428613 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Cheddar cheese ripening involves the conversion of lactose to glucose and galactose or galactose-6-phosphate by starter and nonstarter lactic acid bacteria. Under ideal conditions (i.e., where bacteria grow under no stress of pH, water activity, and salt), these sugars are mainly converted to lactic acid. However, during ripening of cheese, survival and growth of bacteria occurs under the stressed condition of low pH, low water activity, and high salt content. This forces bacteria to use alternate biochemical pathways resulting in production of other organic acids. The objective of this study was to determine if the level and type of organic acids produced during ripening was influenced by calcium (Ca) and phosphorus (P), residual lactose, and salt-to-moisture ratio (S/M) of cheese. Eight cheeses with 2 levels of Ca and P (0.67 and 0.47% vs. 0.53 and 0.39%, respectively), lactose at pressing (2.4 vs. 0.78%), and S/M (6.4 vs. 4.8%) were manufactured. The cheeses were analyzed for organic acids (citric, orotic, pyruvic, lactic, formic, uric, acetic, propanoic, and butyric acids) and residual sugars (lactose, galactose) during 48 wk of ripening using an HPLC-based method. Different factors influenced changes in concentration of residual sugars and organic acids during ripening and are discussed in detail. Our results indicated that the largest decrease in lactose and the largest increase in lactic acid occurred between salting and d 1 of ripening. It was interesting to observe that although the lactose content in cheese was influenced by several factors (Ca and P, residual lactose, and S/M), the concentration of lactic acid was influenced only by S/M. More lactic acid was produced in low S/M treatments compared with high S/M treatments. Although surprising for Cheddar cheese, a substantial amount (0.2 to 0.4%) of galactose was observed throughout ripening in all treatments. Minor changes in the levels of citric, uric, butyric, and propanoic acids were observed during early ripening, whereas during later ripening, a substantial increase was observed. A gradual decrease in orotic acid and a gradual increase in pyruvic acid content of the cheeses were observed during 12 mo of ripening. In contrast, acetic acid did not show a particular trend, indicating its role as an intermediate in a biochemical pathway, rather than a final product. |
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Authors:
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P Upreti; L L McKay; L E Metzger |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of dairy science Volume: 89 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2006 Feb |
Date Detail:
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Created Date: 2006-01-23 Completed Date: 2006-05-05 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
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Languages: eng Pagination: 429-43 Citation Subset: IM |
Affiliation:
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MN-SD Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108, USA. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Acetic Acid
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analysis Butyric Acid / analysis Calcium / analysis* Carbohydrates / analysis* Carboxylic Acids / analysis* Cheese / analysis* Chromatography, High Pressure Liquid Citric Acid / analysis Fermentation Food Handling / methods Formic Acids / analysis Galactose / analysis Lactococcus / metabolism Lactose / analysis* Orotic Acid / analysis Phosphorus / analysis* Pyruvic Acid / analysis Quality Control Sodium Chloride / analysis Solubility Time Factors Uric Acid / analysis Water / analysis |
| Chemical | |
Reg. No./Substance:
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0/Carbohydrates; 0/Carboxylic Acids; 0/Formic Acids; 107-92-6/Butyric Acid; 127-17-3/Pyruvic Acid; 26566-61-0/Galactose; 63-42-3/Lactose; 64-18-6/formic acid; 64-19-7/Acetic Acid; 65-86-1/Orotic Acid; 69-93-2/Uric Acid; 7440-70-2/Calcium; 7647-14-5/Sodium Chloride; 77-92-9/Citric Acid; 7723-14-0/Phosphorus; 7732-18-5/Water |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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