Metody przyspieszania dojrzewania serów

• Autorzy: Garbowska M. , Pluta A.

Warianty tytułu

EN

Methods of accelerated cheese ripening

• Języki publikacji: PL

Abstrakty

PL

Dojrzewanie sera to powolny, a w konsekwencji kosztowny proces. Zatem korzyści ekonomiczne i gospodarcze wynikające z przyspieszenia procesu dojrzewania sera są bardzo istotne. W celu przyspieszenia dojrzewania sera wykorzystywane są enzymy takie jak proteinazy, peptydazy i lipazy, jednak ich dodatek może prowadzić do powstawania niekontrolowanych reakcji biochemicznych, czego następstwem może być uzyskanie nowych cech sensorycznych sera. Od wielu lat podejmowano próby wykorzystania różnych technik do przyspieszenia dojrzewania serów. Dodatek do mleka serowarskiego enzymów mikrokapsułkowanych lub dodatek kultur bakteryjnych kwasu mlekowego o obniżonej zdolności fermentacyjnej metodami termicznymi albo modyfi kowanych genetycznie starterów wydaje się być dobrym rozwiązaniem. W pracy opisano metody dotyczące przyspieszania dojrzewania serów, do których należą: zastosowanie podwyższonej temperatury dojrzewania, stosowanie wysokich ciśnień, dodatek preparatów enzymatycznych, zastosowanie dodatkowej populacji wyselekcjonowanych drobnoustrojów, dodatek genetycznie modyfi kowanych starterów, dodatek, oprócz typowego startera, osłabionych kultur bakterii kwasu mlekowego. Scharakteryzowano wpływ wybranych metod przyspieszania dojrzewania serów na cechy smakowo-zapachowe, teksturalne i skrócenie czasu dojrzewania różnych gatunków sera.

EN

Cheese ripening has been defi ned as the controlled decomposition of a rennet coagulum of milk constituents. The ripening process of cheese is very complex and involves microbiological and biochemical changes to the curd resulting in the fl avour and texture characteristic of the particular variety. Maturation time of cheeses are very different and ripened periods ranging from about one weeks to two or more years, depending on the type of cheese. In the case of soft cheese ripening lasts from several days to two months, of hard and semi-hard cheeses from 2 to 6 months, and very hard cheeses from 1 to more than 2 years. The ripening of cheese is a slow, and consequently an expensive process. Thus, economic benefi ts of accelerating the process of cheese ripening are very important. Lactic acid bacteria play a key role during ripening and can therefore be used as accelerating agents. In order to accelerate the ripening of cheese are used enzymes such as proteases, peptidases and lipases, but, their additive can lead to uncontrolled biochemical reactions which may result in values to achieve a completely new fl avour of cheese. For many years, new approaches have been attempted to accelerate the cheese ripening. The addition to milk of encapsulated enzymes or lactic acid bacteria with thermal reduced ability to fermentation or genetically modifi ed starters it seems to be a good solution. In this paper discusses methods of accelerated cheese ripening which include: the use of elevated ripening temperature, high-pressure processing, addition of enzymes, the use of selected increased microbial populations adjuncts, addition of genetically modifi ed starters, addition of attenuated lactic acid bacteria cultures besides typical starter. Characterized the impact of selected methods accelerating cheese ripening on the characteristics of fl avour, textural and shorten the maturation of different types of cheese. Among the many methods of accelerating cheese ripening, it seems that the beside application of ready to use enzymes the increasing importance will had receive appropriate additional starters of LAB with reduced ability to fermentation by different methods, while maintaining a controlled proteolytic activity. These methods can both accelerate the maturation of the cheese and create new original fl avors of cheese.

• Wydawca: -
• Czasopismo: Zeszyty Problemowe Postępów Nauk Rolniczych
• Rocznik: 2014
• Tom: 578
• Opis fizyczny: s.27-38,rys.,tab.,bibliogr.

Twórcy

autor

Garbowska M.

• Instytut Biotechnologii Przemysłu Rolno-Spożywczego im.prof.Wacława Dąbrowskiego, Warszawa

autor

Pluta A.

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Warszawa

Bibliografia

• Antczak M., Pluta A., Garbowska M., 2011. Ocena zakresu zmian proteolitycznych w modelu sera z udziałem dodatkowego zakwasu. ZPPNR 566, 225–232.
• Ardö Y., Pettersson H., 1988. Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and commercial proteolytic enzyme. J. Dairy Res. 55(2), 239–245.
• Bergamini C.V., Hynes E.R., Zalazar C.A., 2006. Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese. Int. Dairy J. 16, 856–866.
• Birkeland S., Abrahamsen R., Langsrud T., 1992. Accelerated cheese ripening: use of Lac-mutants of Lactococci. J. Dairy Res. 59(5), 889–900.
• Choisy C., Desmazeaund M., Gripon J., Lamberet G., Lenoir J., 2000. The biochemistry of ripening. W: Cheesemaking. From science to quality assurance. Red. Eck A., Gillis J.C., Lavoisier Publishing, Paris, 82–151.
• Cichosz G., Szpendowski J., Cichosz A., Kornacki M., 2006. Degradacja parakazeiny w serach Gouda otrzymanych z dodatkiem kultur Lactobacillus. Żywność. Nauka. Technologia. Jakość. 1(46), 58–65.
• Courtin P., Nardi M., Wegmann U., Joutsjoki V., Ogier J.C., Gripon J.C., Palva A., Henrich B., Monnet V., 2002. Accelerating cheese proteolysis by enriching Lactococcus lactis proteolytic system with lactobacilli peptidases. Int. Dairy J. 12, 447–454.
• Di Cagno R., Quinto M., Corsetti A., Minervini F., Gobbetti M., 2006. Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system. Int. Dairy J. 16, 119–130.
• Di Cagno R., De Pasquale I., De Angelis M., Buchin S., Calasso M., Fox P.F., Gobbetti M., 2011. Manufacture of Italian Caciotta-type with adjuncts and attenuated adjuncts of selected non-starter lactobacilli. Int. Dairy J. 21, 254–260.
• El-Etriby H.M., Al-Khamy A.F., Zaghloul A.H., Shahein N.M., El-Sheikh M.M., 1998. Effect of heat-shocked starter on the ripening of UF Edam cheese. Egyptian J. Dairy Sci. 26, 131–138.
• El Soda M., Pandian S., 1991. Recent developments in accelerated cheese ripening. J. Dairy Sci. 74(7), 2317–2335.
• El Soda M., 1993. The role of lactic acid bacteria in accelerated cheese ripening. FEMS Microbiol. Rev. 12, 239–252.
• El Soda M., 2002. Accelerated cheese ripening. W: Encyklopedia of Dairy Sciences. Red. Rogiński H., Fuquay J., Fox P., Academic Press Amsterdam, 327–329.
• Farkye N., Madkor S., Atkins H., 1995. Proteolytic abilities of some lactic acid bacteria in model cheese system. Int. Dairy J. 5, 715–725.
• Folkertsma B., Fox P., McSweeney P., 1996. Accelerated ripening of cheddar cheese at elevated temperature. Ind. Dairy J. 6, 117–1134.
• Fox P., Stepaniak L., 1993. Enzymes in cheese technology. Int. Dairy J. 3, 509–530.
• Fox P.F., Wallance J.M., Morgan S., Lynch C.M., Niland E.J., Tobin J., 1996. Acceleration of cheese ripening. A. Van Leeuw. J. Microb. 70, 271–297.
• FitzGerald R.J., Murray B.A., Walsh D.J., 2004. Hypotensive peptides from milk proteins. J. Nutr. 134, 980–988.
• Gobbetti M., Minervini F., Rizzello C.G., 2004. Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides. Int. J. Dairy Technol. 57, 172–188.
• Herreros M.A., Arenas R., Sandoval M.H., Castro J.M., Fresno J.M., Tornadijo M.E., 2007. Effect of addition of native cultures on characteristic of Armada cheese manufactured with pasteurized milk: A preliminary study. Int. Dairy J. 17, 328–335.
• Irigoyen A., Ortigosa M., Juansaras I., Oneca M., Torre P., 2007. Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe’smilk cheese. Food Chem. 100, 71–80.
• Joutsjoki V., Luoma S., Tamminen M., Kilpi M., Johansen E., Palva A., 2002. Recombinant Lactococcus starters as a potential source of additional peptidolytic activity in cheese ripening. J. Appl. Microbiol. 92, 1159–1166.
• Katsiari M., Voutsinas L., Kondyli E., 2002. Improvement of sensory quality of low-fat Kefalograviera- type cheese by using commercial special starter cultures. J. Dairy Sci. 85, 2759–2767.
• Klein N., Lortal S., 1999. Attenuated starters: an efficient means to influence cheese ripening – a review. Int. Dairy J. 9, 751–762.
• Kondyli E., Massouras T., Katsiari M., Voutsinas L., 2003. Free fatty acids and volatile compounds of low-fat Kefalograviera-type cheese made with commercial adjunct cultures. Int. Dairy J. 13, 47–54.
• Law B.A., 2001. Controlled and accelerated cheese ripening: The research base for New technology. Int. Dairy J. 11, 383–398.
• Madkor S., Tong P., El Soda M., 2000. Ripening of Cheddar cheese with added attenuated adjunct cultures of Lactobacilli. J. Dairy Sci. 83, 1684–1691.
• Pluta A., Berthold A., Ziarno M., Kielak J., 2004. The impact of ripening temperature of low-fat Dutch cheeses on their physicochemical and sensory features. Materiały Międzynarodowej Konferencji Naukowej „Food innovations for an increasing Europe”, Warsaw 26–29.10.2004, P.2.31, s. 32–33.
• Pluta A., 2008. Badania nad otrzymywaniem serów typu holenderskiego o zmniejszonej zawartości tłuszczu. Praca habilitacyjna. Warszawa, Wyd. SGGW, 57–70.
• Pluta A., Garbowska M., Berthold-Pluta A., 2011. Zgłoszenie patentowe nr P-397418 pt. „Sposób otrzymywania sera dojrzewającego, sposób otrzymywania zakwasu, zakwas i ser dojrzewający”.
• Pluta A., Bertold-Pluta A., Olkowski M., Kozicki M., 2013. Wpływ pakowania w modyfikowanej atmosferze (map) na cechy jakościowe plasterkowanego sera typu szwajcarskiego. ZPPNR 572, 53–64.
• Ramet J.P., 2000a. Milk transforming agent. W: Cheesemaking. From science to quality assurance. Red. Eck A., Gillis J.C., Lavoisier Publishing, Paris, 155–163.
• Renault P. 2002. Genetically modified lactic acid bacteria: applications to food or health and risk assessment. Biochemie 84, 1073–1087.
• Rymaszewski J., Cichosz G., Kujawski M., Zdral J., 1995. Możliwości przyspieszania dojrzewania sera. Przegląd Mleczarski 5, 35–37.
• Rynne N.M., Beresford T.P., Kelly A.L., Guinee T.P., 2007. Effect of milk pasteurization temperature on age-related changes in lactose metabolism, pH and the growth of non-starter lactic acid bacteria in half-fat Cheddar cheese. Food Chem. 100, 375–382.
• Salomskiene J., 1998. Use of heat-treated starter for the intensification of cheese ripening. Milchwissenschaft 53, 28–30.
• Skeie S., Narvhus J., Ardö Y., Abrahamsen R.K., 1995a. Influence of liposome – encapsulated Neutrase and heat-treated lactobacilli on quality of low- fat Gouda-type cheese. J. Dairy Res. 62, 131–139.
• Skeie S., Narvhus J., Ardö Y., Thorvaldsen K., Abrahamsen R.K., 1997. The effect of reduced salt content on the function of liposome-encapsulated Neutrase and heat-treated lactobacilli in rindless low-fat cheese. Lait 77, 575–585.
• Van den Berg G., Exterkate F.A., 1993. Technological parameters involved in cheese ripening. Int. Dairy J. 3, 485–507.