CHEESE MAKING: NEW PERSPECTIVE IN LIPOLYSIS AND INFLUENCE OF EXOGENOUS ENZYMES IN FATTY ACIDS AND VOLATILE COMPOUND PROFILE OF SEMI HARD CHEESES

2021 ◽  
pp. 606-623
Author(s):  
Emilia Caputo ◽  
Carlos Alberto Meinardi ◽  
Luigi Mandrich
Keyword(s):  
Fatty Acids ◽  
Volatile Compound ◽  
Cheese Making ◽  
Exogenous Enzymes ◽  
New Perspective

scholarly journals Effect of feeding buckwheat and chicory silages on fatty acid profile and cheese-making properties of milk from dairy cows

2012 ◽  
Vol 80 (1) ◽  
pp. 81-88 ◽  
Author(s):  
Tasja Kälber ◽  
Michael Kreuzer ◽  
Florian Leiber
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Dairy Cows ◽  
Linolenic Acid ◽  
Milk Fat ◽  
Lolium Multiflorum ◽  
Cheese Making ◽  
Lactating Cows ◽  
Rennet Coagulation ◽  
Total Fatty Acids

Fresh buckwheat (Fagopyrum esculentum) and chicory (Cichorium intybus) had been shown to have the potential to improve certain milk quality traits when fed as forages to dairy cows. However, the process of ensiling might alter these properties. In the present study, two silages, prepared from mixtures of buckwheat or chicory and ryegrass, were compared with pure ryegrass silage (Lolium multiflorum) by feeding to 3 × 6 late-lactating cows. The dietary dry matter proportions realised for buckwheat and chicory were 0·46 and 0·34 accounting also for 2 kg/d of concentrate. Data and samples were collected from days 10 to 15 of treatment feeding. Buckwheat silage was richest in condensed tannins. Proportions of polyunsaturated fatty acids (PUFA) and α-linoleic acid in total fatty acids (FA) were highest in the ryegrass silage. Feed intake, milk yield and milk gross composition did not differ among the groups. Feeding buckwheat resulted in the highest milk fat concentrations (g/kg) of linoleic acid (15·7) and total PUFA (40·5; bothP < 0·05 compared with ryegrass). The concentration of α-linolenic acid in milk fat was similar across treatments, but its apparent recovery in milk relative to the amounts ingested was highest with buckwheat. The same was true for the occurrence of FA biohydrogenation products in milk relative to α-linolenic acid intake. Recovery of dietary linoleic acid in milk remained unaffected. Feeding buckwheat silage shortened rennet coagulation time by 26% and tended (P < 0·1) to increase curd firmness by 29%. In conclusion, particularly buckwheat silage seems to have a certain potential to modify the transfer of FA from feed to milk and to contribute to improved cheese-making properties.

scholarly journals The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses

2019 ◽  
Vol 39 (3) ◽  
pp. 711-720 ◽  
Author(s):  
Valentina DE LUCA ◽  
Maria Cristina PEROTTI ◽  
Irma Veronica WOLF ◽  
Carlos Alberto MEINARDI ◽  
Luigi MANDRICH
Keyword(s):  
Fatty Acids ◽  
Volatile Compound ◽  
Thermophilic Esterase

scholarly journals Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

2020 ◽  
Vol 8 (6) ◽  
pp. 953 ◽  
Author(s):  
Wenxia Zhang ◽  
Xuanhan Zhuo ◽  
Lanlan Hu ◽  
Xiuyan Zhang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acids ◽  
Volatile Compound ◽  
Grape Juice ◽  
Physicochemical Characteristics ◽  
Sugar Consumption ◽  
Pichia Kudriavzevii ◽  
Metschnikowia Pulcherrima ◽  
Negative Effect ◽  
Kinetics Of

To investigate the effects of crude β-glucosidases from Issatchenkia terricola SLY-4 (SLY-4E), Pichia kudriavzevii F2-24 (F2-24E), and Metschnikowia pulcherrima HX-13 (HX-13E) on flavor complexity and characteristics of wines, grape juice was fermented by Saccharomyces cerevisiae with the addition of SLY-4E, F2-24E and HX-13E, respectively. The growth and sugar consumption kinetics of S. cerevisiae, the physicochemical characteristics, the volatile compounds, and the sensory dimensions of wines were analyzed. Results showed that adding SLY-4E, F2-24E, and HX-13E into must had no negative effect on the fermentation and physicochemical characteristics of wines, but increased the content of terpenes, esters, and fatty acids, while decreased the C6 compound content. Each wine had its typical volatile compound profiles. Adding SLY-4E or F2-24E into must could significantly improve the flavor complexity and characteristics of wines. These results would provide not only an approach to improve flavor complexity and characteristics of wines, but also references for application of β-glucosidases from other sources.

Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles

2010 ◽  
Vol 90 (7) ◽  
pp. 1232-1237 ◽  
Author(s):  
Tatsuro Suzuki ◽  
Sun-Ju Kim ◽  
Yuji Mukasa ◽  
Toshikazu Morishita ◽  
Takahiro Noda ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Volatile Compound

scholarly journals Exogenous Enzymes Influenced Eimeria-Induced Changes in Cecal Fermentation Profile and Gene Expression of Nutrient Transporters in Broiler Chickens

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2698
Author(s):  
Yang Lin ◽  
Oluyinka A. Olukosi
Keyword(s):  
Gene Expression ◽  
Fatty Acids ◽  
Tight Junctions ◽  
Broiler Chickens ◽  
Short Chain Fatty Acids ◽  
Nutrient Transporters ◽  
High Fiber ◽  
Exogenous Enzymes ◽  
Fermentation Pattern ◽  
Chain Fatty Acids

Two 21-day experiments were conducted to investigate the effects of exogenous enzymes on growth performance, tight junctions, and nutrient transporters, jejunal oligosaccharides and cecal short-chain fatty acids (SCFA) of broiler chickens challenged with mixed Eimeria. Two different basal diets: high fiber-adequate protein (HFAP; Expt. 1) or low fiber-low protein (LFLP; Expt. 2) were used in the two experiments. In each experiment, birds were allocated to four treatments in a 2 × 2 factorial arrangement (with or without protease and xylanase combination; with or without Eimeria challenge). In Expt. 1, with HFAP diets, Eimeria upregulated (p < 0.05) the expression of claudin-1, but downregulated (p < 0.05) glucose transporters GLUT2/GLUT5. On the contrary, enzymes downregulated (p < 0.05) claudin-1 and alleviated the Eimeria-depressed GLUT2/GLUT5 expression. In both experiments, Eimeria decreased (p < 0.05) cecal saccharolytic SCFA and increased (p < 0.05) cecal branched-chain fatty acids. The challenge × enzyme interaction (p < 0.05) showed that enzymes reversed the Eimeria effects on fermentation pattern shift. In conclusion, Eimeria altered tight junctions and nutrient transporters expression promoted cecal proteolytic fermentation and inhibited saccharolytic fermentation. Exogenous enzymes showed the potential of alleviating the Eimeria-induced intestinal gene expression changes and reversing the unfavorable cecal fermentation pattern.

scholarly journals The Effect of Unsaturated Fatty Acid Concentration on the Aroma Profile of Goat’s Milk

2019 ◽  
Vol 19 (2) ◽  
pp. 483-498 ◽  
Author(s):  
Dorota Cais-Sokolińska ◽  
Jacek Wójtowski ◽  
Jan Pikul ◽  
Romualda Danków ◽  
Małgorzata Majcher ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Volatile Compound ◽  
Unsaturated Fatty Acids ◽  
Total Concentration ◽  
Raw Milk ◽  
Control Group ◽  
Odor Threshold ◽  
Goat’S Milk ◽  
Goat's Milk

AbstractIn this study, varying concentrations of polyunsaturated fatty acids in goat’s milk were obtained by supplementing goat feed rations with maize dried distillers grains with solubles (DDGS). In comparison to the control group, the milk of goats that received DDGS contained about 25% more polyunsaturated fatty acids, 30% more conjugated linoleic acid (CLA), and had more favorable values of the atherogenic and thrombogenic indices. The diverse composition of fatty acids present in the goat’s milk correlated with the olfactory perception of the milk and its volatile compound profile. The level of unsaturated fatty acids significantly affected the odors detected in the processed goat’s milk. The volatile compound profile of the milk was mostly differentiated by the concentrations of aldehydes (hexanal and furfural) and furanones (furaneol), which exceeded their odor threshold values. The total concentration of identified aldehydes was highest in pasteurized milk samples from the goats of the experimental group, as a result of heating. Furfural was found in pasteurized samples of both the control and experimental milk at concentrations exceeding its odor threshold (3 mg·kg−1). Feeding goats with DDGS did not change the animal, cooked, dairy fat, lack of freshness, light-oxidized, or overall dairy flavors of the raw milk. After pasteurization, milk from goats fed with DDGS retained its characteristic animal odor and gained a very intense cooked flavor.

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