Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2024-12-23T13:07:15.320Z Has data issue: false hasContentIssue false
  • English
  • Français

Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds

Published online by Cambridge University Press:  03 October 2016

Veronica Caldeo ,
John A Hannon ,
Dara-Kate Hickey ,
Dave Waldron ,
Martin G Wilkinson ,
Thomas P Beresford  and
Paul L H McSweeney
Veronica Caldeo*
Affiliation:
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
John A Hannon
Affiliation:
Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
Dara-Kate Hickey
Affiliation:
Department of Life Sciences, University of Limerick, Castletroy, Limerick, Ireland
Dave Waldron
Affiliation:
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
Martin G Wilkinson
Affiliation:
Department of Life Sciences, University of Limerick, Castletroy, Limerick, Ireland
Thomas P Beresford
Affiliation:
Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
Paul L H McSweeney
Affiliation:
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
*
*For correspondence; e-mail: veronica.caldeo@gmail.com
Get access Rights & Permissions [Opens in a new window]

Abstract

In cheese, a negative oxidation-reduction (redox) potential is required for the stability of aroma, especially that associated with volatile sulphur compounds. To control the redox potential during ripening, redox agents were added to the salted curd of Cheddar cheese before pressing. The control cheese contained only salt, while different oxidising or reducing agents were added with the NaCl to the experimental cheeses. KIO3 (at 0·05, 0·1 and 1%, w/w) was used as the oxidising agent while cysteine (at 2%, w/w) and Na2S2O4 (at 0·05 and 0·1%, w/w) were used as reducing agents. During ripening the redox potential of the cheeses made with the reducing agents did not differ significantly from the control cheese (E h ≈ −120 mV) while the cheeses made with 0·1 and 0·05% KIO3 had a significantly higher and positive redox potential in the first month of ripening. Cheese made with 1% KIO3 had positive values of redox potential throughout ripening but no starter lactic acid bacteria survived in this cheese; however, numbers of starter organisms in all other cheeses were similar. Principal component analysis (PCA) of the volatile compounds clearly separated the cheeses made with the reducing agents from cheeses made with the oxidising agents at 2 month of ripening. Cheeses with reducing agents were characterized by the presence of sulphur compounds whereas cheeses made with KIO3 were characterized mainly by aldehydes. At 6 month of ripening, separation by PCA was less evident. These findings support the hypothesis that redox potential could be controlled during ripening and that this parameter has an influence on the development of cheese flavour.

Keywords

Oxidation-reduction potentialredox agentsCheddar cheesevolatile flavour compounds
Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 4 , November 2016 , pp. 479 - 486
Copyright
Copyright © Proprietors of Journal of Dairy Research 2016 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Abraham, S, Cachon, R, Jeanson, S, Ebel, B, Michelon, D, Aubert, C, Rojas, C, Feron, G, Beuvier, E, Gervais, P & De Coninck, J 2013 A procedure for reproducible measurement of redox potential (E h) in dairy processes. Dairy Science and Technology 93 675–690 Google Scholar
Beresford, TP, Fitzsimons, NA, Brennan, NL & Cogan, TM 2001 Recent advances in cheese microbiology. International Dairy Journal 11 259–274 CrossRefGoogle Scholar
Bolduc, MP, Bazinet, L, Lessard, J, Chapuzet, JM & Vuillemard, JC 2006a Electrochemical modification of the redox potential of pasteurized milk and its evolution during storage. Journal of Agricultural and Food Chemistry 54 4651–4657 Google Scholar
Bolduc, MP, Raymond, Y, Fustier, P, Champagne, CP & Vuillemard, JC 2006b Sensitivity of bifidobacteria to oxygen and redox potential in non-fermented pasteurized milk. International Dairy Journal 16 1038–1048 Google Scholar
Boucher, B, Brothersen, C & Broadbent, JR 2006 Influence of starter and nonstarter lactic acid bacteria on medium redox. Australian Journal of Dairy Technology 61 116–118 Google Scholar
Caldeo, V & McSweeney, PLH 2012 Changes in oxidation-reduction potential during the simulated manufacture of different cheese varieties. International Dairy Journal 25 16–20 Google Scholar
Ciocia, F, McSweeney, PLH, Piraino, P & Parente, E 2013 Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in Cheddar cheese. Dairy Science & Technology 93 623–640 CrossRefGoogle Scholar
Davis, JG 1932 Studies in Cheddar cheese: I. The oxidation-reduction potentials of ripening Cheddar cheese. Journal of Dairy Research 3 241–253 Google Scholar
Doolan, IA & Wilkinson, MG 2009 Comparison of the effects of various attenuation methods on cell permeability and accessibility of intracellular enzymes in Lactococcus lactis strains. International Dairy Journal 19 215–221 Google Scholar
Ebel, B, Martin, F, Le, LDT, Gervais, P & Cachon, R 2011 Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk. Journal of Dairy Science 945 2185–2191 Google Scholar
Fox, PF 1963 Potentiometric determination of salt in cheese. Journal of Dairy Science 46 744–745 Google Scholar
Galesloot, THE 1960 Effect of oxidizing salts upon the oxidation-reduction potential of milk inoculated with starter. Netherlands Milk and Dairy Journal 14 176–214 Google Scholar
Galesloot, THE 1961a Concerning the action of nitrate in preventing butyric acid fermentation in cheese. Netherlands Milk and Dairy Journal 15 395–410 Google Scholar
Galesloot, THE 1961b Effect of oxidising salts upon the oxidation-reduction potential of cheese and upon the development of butyric acid bacteria in cheese. Netherlands Milk and Dairy Journal 15 31–80 Google Scholar
Green, ML & Manning, DJ 1982 Development of texture and flavour in cheese and other fermented products. Journal of Dairy Research 49 737–748 Google Scholar
Hannon, JA, Kilcawley, KN, Wilkinson, MG, Delahunty, CM & Beresford, TP 2007 Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus . International Dairy Journal 17 316–327 CrossRefGoogle Scholar
Haratifar, S, Bazinet, L, Manoury, N, Britten, M & Angers, P 2011 Impact of redox potential electrochemical modification and storage conditions on the oxidation reaction prevention in dairy emulsion. Dairy Science & Technology 91 541–554 CrossRefGoogle Scholar
Hou, J, Hannon, JA, McSweeney, PLH, Beresford, TP & Guinee, TP 2014 Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese. International Dairy Journal 34 190–198 Google Scholar
IDF 1982 Cheese and Processed Cheese. Determination of the Total Solids Content. Standard 4A:1982. Brussels, Belgium: International Dairy Federation Google Scholar
IDF 1986 Determination of the Nitrogen Content (Kjeldahl method) and Calculation of Crude Protein Content. Standard 20A:1986. Brussels, Belgium: International Dairy Federation Google Scholar
Ignatova, M, Prévost, H, Leguerinel, I & Guillou, S 2009 Growth and reducing capacity of Listeria monocytogenes under different initial redox potential. Journal of Applied Microbiology 108 256–265 Google Scholar
IIRS 1955 Determination of the Percentage of Fat in Cheese. Irish Standard 69. Dublin, Ireland: Institute for Industrial Research and Standards Google Scholar
Jacob, HE 1979 Redox potential. In Methods in Microbiology, Vol. 2, pp. 91–123 (Eds Norris, JR & Ribbons, DW). London: Academic Press Google Scholar
Jeanson, S, Hilgert, N, Coquillard, M-O, Seukpanya, C, Faiveley, M, Neveu, P, Abraham, C, Georgescu, V, Fourcassié, P & Beuvier, E 2009 Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation. International Journal of Food Microbiology 131 75–81 Google Scholar
Kieronczyk, A, Cachon, R, Feron, G & Yvon, M 2006 Addition of oxidizing or reducing molecules to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis . Journal of Applied Microbiology 101 1114–1122 Google Scholar
Kilcawley, KN, Nongonierma, AB, Hannon, JA, Doolan, IA & Wilkinson, MG 2012 Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening. International Dairy Journal 26 50–57 CrossRefGoogle Scholar
Kosikowski, FV & Mistry, VV 1997 Cheese and fermented milk foods. In Vol. 2: Procedures and Analysis, 3rd edition (Ed. Kosikowski, FV). Westport: LLC Google Scholar
Kristoffersen, T 1967 Interrelationships of flavor and chemical changes in cheese. Journal of Dairy Science 50 279–284 Google Scholar
Kristoffersen, T 1985 Development of flavor in cheese. Milchwissenschaft 40 197–199 Google Scholar
Kristoffersen, T, Gould, IA & Purvis, GA 1964 Cheddar Cheese flavor. III. Active sulfhydryl group production during ripening. Journal of Dairy Science 47 599–603 Google Scholar
Lawrence, RC, Gilles, J, Creamer, LK, Crow, VL, Heap, HA, Honoré, CG, Johnston, KA & Samal, PK 2004 Cheddar cheese and related dry-salted cheese varieties. In Cheese: Chemistry, Physics and Microbiology, Vol. 2: Major Cheese Groups, pp. 71–102 (Eds Fox, PF, McSweeney, PLH, Cogan, TM & Guinee, TP). Amsterdam: Elsevier Applied Science Google Scholar
Ledon, H & Ibarra, D 2006 Method for modifying hygienic, physico-chemical and sensory properties of cheese by controlling the redox potential. France Patent WO2006106252Google Scholar
Martin, F, Cayot, N, Vergoignan, C, Journaux, L, Gervais, P & Cachon, R 2010 Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt. Food Research International 43 218–223 Google Scholar
Martin, F, Cachon, R, Pernin, K, De Coninck, J, Gervais, P, Guichard, E & Cayot, N 2011 Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in non fat yogurt. Journal of Dairy Science 94 614–622 CrossRefGoogle Scholar
Martin, F, Ebel, B, Rojas, C, Gervais, P, Cayot, N & Cachon, R 2013 Redox potential: monitoring and role in development of aroma compounds, rheological properties and survival of oxygen sensitive strains during the manufacture of fermented dairy products. In Lactic Acid bacteria – R & D for Food, Health and Livestock Purposes, pp. 73–94 (Ed. Kongo, JM). InTech Published online: DOI 10.5772/51137Google Scholar
McSweeney, PLH, Caldeo, V, Topcu, A & Cooke, DR 2010 Ripening of cheese: oxidation-reduction potential and calcium phosphate. Australian Journal of Dairy Technology 65 178–184 Google Scholar
Peltola, E & Antila, M 1953 The effect of oxidizing salts on the oxidation-reduction potential and ripening of Emmental cheese. Proceedings of the 13th International Dairy Congress 2 729–731 Google Scholar
Schreyer, A, Bazinet, L, Chapuzet, J-M, Lessard, J & Britten, M 2006 Effect of milk fractions on the oxidoreduction potential evolution during electroreduction of milk. Desalination 200 621–622 Google Scholar
Schreyer, A, Britten, M, Chapuzet, J-M, Lessard, J & Bazinet, L 2008 Electrochemical modification of the redox potential of different milk products and its evolution during storage. Innovative Food Science and Emerging Technologies 9 255–264 Google Scholar
Sheehan, A, O'Loughlin, C, O'Cuinn, G, FitzGerald, RJ & Wilkinson, MG 2005 Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by flow cytometry: implications for intracellular enzyme accessibility. Journal of Applied Microbiology 99 1007–1018 Google Scholar
Singh, TK, Drake, MA & Cadwallader, KR 2003 Flavor of Cheddar cheese: a chemical and sensory perspective. Comprehensive Reviews in Food Science and Food Safety 2 139–162 Google Scholar
Topcu, A, McKinnon, I & McSweeney, PLH 2008 Measurement of the oxidation-reduction potential of Cheddar cheese. Journal of Food Science 73 198–203 Google Scholar
Urbach, G 1993 Relations between cheese flavour and chemical composition. International Dairy Journal 3 389–422 Google Scholar
Vos, EA 1948 The influence of potassium nitrate on the butyric acid fermentation in cheese. Netherlands Milk and Dairy Journal 2 223–245 Google Scholar