Hostname: page-component-7bb8b95d7b-cx56b Total loading time: 0 Render date: 2024-09-27T02:16:28.854Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of refrigerated storage of milk on the manufacture and quality of Teleme cheese

Published online by Cambridge University Press:  01 June 2009

Despina Kalogridou-Vassiliadou  and
Efstathios Alichanidis
Despina Kalogridou-Vassiliadou
Affiliation:
Department of Dairy Technology, University of Thessaloniki, Thessaloniki, Greece
Efstathios Alichanidis
Affiliation:
Department of Dairy Technology, University of Thessaloniki, Thessaloniki, Greece
Get access Rights & Permissions [Opens in a new window]

Summary

Teleme cheese made from milk stored at 4–5 °C for 1–5 d and then pasteurized was compared with that made from unstored control milks. In the raw milks titratable acidity, tyrosine value and acid degree value increased more rapidly in stored milks than in the controls. With pasteurized milks, variations in coagulation times were attributable to levels of psychrotrophs in the corresponding raw milks. Differences were minor for milk fat and N content between cheeses. Curds made from milks stored > 4 d differed markedly from the controls in pH, moisture, N soluble at pH 4·6 and trichloroacetic acid (TCA)-soluble N, but only small differences in levels of casein fragments were detected. Proteolysis in mature cheese (60 d old) made from milk stored > 3 d differed significantly from the controls, and casein fragments were detectable. Off flavour related to excessive protein breakdown developed only in cheese made from milk stored > 4 d. In 60 d old cheeses there was significantly more rancidity in those made from milk stored for > 3 d than in those made from control milk. Unacceptable rancidity became evident at 60 d in cheeses produced from milk stored > 4 d. For Teleme cheesemaking psychrotrophic bacteria multiplying in the milk to levels likely to be encountered in commercial practice are of far greater importance for their lipolytic than for their proteolytic enzymes.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 4 , November 1984 , pp. 629 - 636
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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

REFERENCES

Adams, D. M., Barach, J. T. & Speck, M. L. 1975 Heat resistant proteases produced in milk by psychrotrophic bacteria of dairy origin. Journal of Dairy Science 58 828–834Google Scholar
Alais, C. 1975 Science du lait: principes des techniques laitières 3rd edn. Paris: SEPGoogle Scholar
Alichanidis, E., Polychroniadou, A., Tzanetakis, N. & Vafopoulou, A. 1981 Teleme cheese from deep-frozen curd. Journal of Dairy Science 64 732–739Google Scholar
Chapman, H. R., Sharpe, M. E. & Law, B. A. 1976 Some effects of low-temperature storage of milk on cheese production and Cheddar cheese flavour. Dairy Industries International 41 42–45Google Scholar
Cousin, M. A. & Marth, E. H. 1977 a Cheddar cheese made from milk that was precultured with psychrotrophic bacteria. Journal of Dairy Science 60 1048–1056Google Scholar
Cousin, M. A. & Marth, E. H. 1977 b Lactic acid production by Streptococcus lactis and Str. cremoris in milk precultured with psychrotrophic bacteria. Journal of Food Protection 40 406–410CrossRefGoogle Scholar
Deeth, H. C. & Fitz-Gerald, C. H. 1976 Lipolysis in dairy products: a review. Australian Journal of Dairy Technology 31 53–64Google Scholar
De Jong, L. 1975 A quantitative electrophoretic method of studying cheese ripening. Netherlands Milk and Dairy Journal 29 162–168Google Scholar
Efthymiou, C. 1967 Major free fatty acids of Feta cheese. Journal of Dairy Science 50 20–24Google Scholar
Ernstrom, C. A. & Wong, N. P. 1974 In Fundamentals of Dairy Chemistry 2nd edn p. 662 (Eds Webb, B. H., Johnson, A. H. and Alford, J. A.). Westport, CT: Avi Publishing Co. Inc.Google Scholar
Feuillat, M., Le Guennec, S. & Olsson, A. 1976 [Proteolysis of refrigerated milk and effects on soft cheese yield.] Lait 56 521–536Google Scholar
Hausler, W. J. (Ed.) 1972 Standard methods for the examination of dairy products, 13th edn. Washington DC: American Public Health Association.Google Scholar
International Dairy Federation 1967 Standard 43Google Scholar
International Dairy Federation 1972 Standard 17AGoogle Scholar
Juffs, H. S. 1973 Proteolysis detection in milk. I. Interpretation of tyrosine value data for raw milk supplies in relation to natural variation, bacterial counts and other factors. Journal of Dairy Research 40 371–381Google Scholar
Kalogridou-Vassiliadou, D. 1983 The effect of cold storage of milk on the activity of Streptococcus lactis and Lactobacillus bulgaricus. Food Technology and Hygiene Review 5 64–68Google Scholar
Law, B. A. 1979 Reviews of the progress of dairy science: enzymes of psychrotrophic bacteria and their effects on milk and milk products. Journal of Dairy Research 46 573–588Google Scholar
Law, B. A., Andrews, A. T., Cliffe, A. J., Sharpe, M. E. & Chapman, H. R. 1979 Effect of proteolytic raw milk psychrotrophs on Cheddar cheese-making with stored milk. Journal of Dairy Research 46 497–509Google Scholar
Law, B. A., Sharpe, M. E. & Chapman, H. R. 1976 The effect of lipolytic Gram-negative psychrotrophs in stored milk on the development of rancidity in Cheddar cheese. Journal of Dairy Research 43 459–468Google Scholar
Lee, S. Y., Vedamuthu, E. R., Washam, C. U. & Reinbold, G. W. 1974 An agar medium for the differential enumeration of yogurt starter bacteria. Journal of Milk and Food Technology 37 272–276Google Scholar
Millet, L., Melcion, D. & Devoyod, J.J. 1974 [Microflora of Cantal cheese made from raw milk. I. Investigation techniques and preliminary results.] Lait 54 397–407Google Scholar
Mulvihill, D. M. & Fox, P. F. 1980 Proteolysis of ±sl-casein by chymosin in dilute NaCI solutions and in Cheddar cheese. Irish Journal of Food Science and Technology 4 13–23Google Scholar
Ohren, J. A. & Tuckey, S. L. 1969 Relation of flavour development in Cheddar cheese to chemical changes in the fat of the cheese. Journal of Dairy Science 52 598–607Google Scholar
Petransxienne, D. & Lapied, L. 1962 La qualité bactériologique du lait. Paris: Fédération Nationale des Producteurs de LaitGoogle Scholar
Thomas, S. B. 1969 Methods of assessing the psychrotrophic bacterial content of milk. Journal of Applied Bacteriology 32 269–296Google Scholar