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Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect...

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Autores principales: Mbye, Mustapha, Mohamed, Huda, Ramachandran, Tholkappiyan, Hamed, Fathalla, AlHammadi, Ahlam, Kamleh, Rabih, Kamal-Eldin, Afaf
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8248178/
https://www.ncbi.nlm.nih.gov/pubmed/34222297
http://dx.doi.org/10.3389/fnut.2021.642846
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author Mbye, Mustapha
Mohamed, Huda
Ramachandran, Tholkappiyan
Hamed, Fathalla
AlHammadi, Ahlam
Kamleh, Rabih
Kamal-Eldin, Afaf
author_facet Mbye, Mustapha
Mohamed, Huda
Ramachandran, Tholkappiyan
Hamed, Fathalla
AlHammadi, Ahlam
Kamleh, Rabih
Kamal-Eldin, Afaf
author_sort Mbye, Mustapha
collection PubMed
description The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (p < 0.05). The hardness of the cheeses was associated with low yield and moisture content. SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities.
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spelling pubmed-82481782021-07-02 Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness Mbye, Mustapha Mohamed, Huda Ramachandran, Tholkappiyan Hamed, Fathalla AlHammadi, Ahlam Kamleh, Rabih Kamal-Eldin, Afaf Front Nutr Nutrition The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (p < 0.05). The hardness of the cheeses was associated with low yield and moisture content. SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities. Frontiers Media S.A. 2021-06-17 /pmc/articles/PMC8248178/ /pubmed/34222297 http://dx.doi.org/10.3389/fnut.2021.642846 Text en Copyright © 2021 Mbye, Mohamed, Ramachandran, Hamed, AlHammadi, Kamleh and Kamal-Eldin. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Mbye, Mustapha
Mohamed, Huda
Ramachandran, Tholkappiyan
Hamed, Fathalla
AlHammadi, Ahlam
Kamleh, Rabih
Kamal-Eldin, Afaf
Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness
title Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness
title_full Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness
title_fullStr Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness
title_full_unstemmed Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness
title_short Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness
title_sort effects of pasteurization and high-pressure processing of camel and bovine cheese quality, and proteolysis contribution to camel cheese softness
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8248178/
https://www.ncbi.nlm.nih.gov/pubmed/34222297
http://dx.doi.org/10.3389/fnut.2021.642846
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