Pasteurization Effects on Yield and Physicochemical Parameters Of

a ISSN 0101-2061 (Print) ISSN 1678-457X (Online) Food Science and Technology DOI: https://doi.org/10.1590/fst.13119 Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk Dahmane TADJINE1, Sofiane BOUDALIA2,3* , Aissam BOUSBIA2,3, Rassim KHELIFA4, Lamia MEBIROUK BOUDECHICHE1, Aicha TADJINE5, Mabrouk CHEMMAM2,3 Abstract Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide. In the present work, we are interested in studying the effect of the type of milk (raw and pasteurized) of two species (cow and goat) on the yield and physicochemical characteristics of the fresh cheese. In the northeastern Algeria, on 5 cow farms and 3 goat farms; 5 raw and 5 pasteurized milk cheese manufacturing trials were conducted. The analysis of the results of the 80 samples of milk and cheese of both cow and goat species showed that the latter contained significantly more fat and protein than cow’s milk and that pasteurized milk contained more protein than raw milk. As a result, actual cheese yield of goat cheese was higher than that of cows in pasteurized and raw milk. For higher yield, our result supported the use of pasteurized milk as a raw material in the manufacture of farmhouse cheese. Keywords: cheese yield; manufacturing; pasteurized; raw milk; livestock. Practical Application: For cheese-making under small scale using milk from cow or goat: pasteurization can increase actual cheese yield. 1 Introduction In Algeria, as in all regions of the world, consumption of have been attributed to several indigenous microbiota, such dairy products like cheeses is an old tradition linked to livestock as Lactococcus spp., Lactobacillus spp., Leuconostoc spp., and farming, since dairy products are made using ancient artisanal Enterococcus spp. Moreover, indigenous microflora, especially processes, employing milk or mixtures of milk from different lactic acid bacteria can control the proliferation of many species (Boudalia et al., 2016; Leksir et al., 2019; Leksir & contaminating bacterial pathogens and thus protect the cheeses Chemmam, 2015; Shori, 2017). from microbiological risk via growth inhibition of food-borne pathogens within raw milk cheese using bacteriocin-mediated Cheese is one of the most common milk products, which is mechanism (Yoon et al., 2016). In the same way, from literature, produced by raw or pasteurized cow’s milk, or other species such populations with a similar genetic background shown that as goats and sheep milk (Mahieddine et al., 2017). Whatever the children growing up on a farm have a lower risk of developing species, the consumption of cheeses produced from raw milk asthma and allergies due to the consumption of raw unpasteurized has advantages and disadvantages, it tends to display greater milk (Waser et al., 2007); especially, those who consume goat variability in comparison with their cheese counterparts made milk, which has been identified as more favorable allergenic of pasteurised milk, and characterised by strong and unique characteristics (Verruck et al., 2019; Ranadheera et al., 2019). organoleptic, which is highly appreciated by the consumers in the case of raw cows’ milk cheese (Beuvier et al., 1997; Montel et al., However, the use of raw milk unpasteurized in the production 2014), or not always gaining the consumers’ sensory acceptance of cheeses carries a potential health risk; linked to the possible in the case of raw goats’ milk cheese due essentially to the occurrence of antibiotics and other drugs residues, mycotoxins, short-chain fatty acids presence (Mituniewicz-Małek et al., estrogenic hormones, pesticides, industrial pollutants and zoonotic 2019). Several studies show that raw milk cheese contains a wide pathogens (Alegbeleye et al., 2018). It also can be linked to the variety of microflora including beneficial bacteria, especially presence of Listeria monocytogenes, verocytotoxin-producing lactic acid bacteria, which also contribute to more intense and Escherichia coli, Staphylococcus aureus, Salmonella and stronger flavor production than that of pasteurized milk cheeses Campylobacter and other pathogenic bacteria (Yoon et al., 2016; (Casalta et al., 2009; Grappin & Beuvier, 1997). These results Kousta et al., 2010; Verraes et al., 2015). Received 17 May, 2019 Accepted 28 Sept., 2019 1 Laboratoire d’Épidémio-Surveillance, Santé, Productions et Reproduction, Expérimentation et Thérapie Cellulaire des Animaux Domestiques et Sauvages, Faculté des Sciences de la Nature et de la Vie, Université d’El Tarf, El-Tarf, Algérie 2 Laboratoire de Biologie, Eau et Environnement, Université 8 Mai 1945, Guelma, Algérie 3 Département d’Écologie et Génie de l’Environnement, Faculté des Sciences de la Nature et de la Vie & Sciences de la Terre et l’Univers, Université 8 Mai 1945, Guelma, Algérie 4 Department of Botany, University of British Columbia, British Columbia, Canada 5 Laboratoire d’Écologie Évolutive et Fonctionnelle – EFE, Faculté des Sciences de la Nature et de la Vie, Université d’El Tarf, El-Tarf, Algérie *Corresponding author: [email protected], [email protected] 580 580/587 Food Sci. Technol, Campinas, 40(3): 580-587, July-Sep. 2020 Tadjine et al. To avoid risk for human health from raw milk consumption, a cooler to the laboratory of Biochemistry of the University pasteurization is considered the most widely used method in the May 8, 1945, Guelma-Algeria. For the manufacture of the two dairy industry. It consists of a treatment process that heats raw types of cheese (raw and pasteurized), 0.5 liter of the milk was milk with specified time and temperature combinations, designed pasteurized at a temperature of 82 °C for 10 seconds and 0.5 liter to eliminate all known milk-borne pathogens and undesirable was used raw. bacteria resulting in a not harmful product of constant quality. Hence, cheese manufactured from unpasteurized milk may 2.3 Milk analysis seem to be superior to cheese made from pasteurized milk in its microbiological safety (Yoon et al., 2016). Also, this treatment can pH and acidity were measured during the manufacture of slightly affect milk composition, physicochemical characteristics, cheeses; pH was measured using a pH meter Adwa, AD1000 and nutritive profile and sensory properties (Alegbeleye et al., 2018). acidity was determined according to the method described by Rhiat et al. (2013). At the dairy processing units, fat, protein Pasteurization has been shown to have either a content, temperature and density of milk were measured with positive influence (Lau et al., 1990; Salwa & Galal, 2002; Lactoscan milk analyser (series number 15-1030, made in Bulgaria). San Martín-González et al., 2007) or no effect on cheese yield (Drake et al., 1997). Such differences in results might be related 2.4 Cheese making to the breeds or the methodology of cheese making, thus assessing the effects of pasteurization of cheese yield on local At a temperature of 20 °C, both types of milk are inoculated breeds with a standard methodology is key and might shed light with commercial mesophyll ferment of the brand Dupont-Danisco on the influence of pasteurization and give guidance to cheese (Dangé-Saint-Romain, France) which contains lactic ferments producers. Besides, given that most local cheese is made from Lactococcus lactis sub. lactis, Lactococcus lactis sub. cremori pasteurized milk, it is important to reveal potential differences and Lactococcus lactis sub. lactis biovar diacetylactis at a dose in quality and yield of cheese using raw and pasteurized milk. of 2 g/100 L then is smoothed and matured for three hours, then Here, we investigate the effect of pasteurization on yield and is rennet with a rennet of animal origin dose 1 L/15000 and left physicochemical characteristics of cheese made from cow and curdled for 13 hours, this curd is molded for 24 hours. Finally goat milk collected from five different farms in Northeast Algeria. it is demolded and drained for 24 hours. The manufacturing We have two hypotheses based on literature: (1) due to the process lasts about three days. In total, 40 samples of raw milk interspecific similarity in milk content (Arora et al., 2013), we cheese and 40 samples of pasteurized milk cheese were analyzed hypothesize that cows and goats have comparable cheese yield; to determine the physico-chemical properties and yield. (2) due to the dominance of the positive effect of pasteurization on cheese yield (Jørgensen et al., 2019), we expect the same 2.5 Cheese analysis outcome in both species. These aspects are of the primary social, The real cheese yield for all cheeses is calculated after economic and health importance for local dairy production. demolding and theoretical cheese yield was determined using pradal model equation, which based on fat and protein content 2 Materials and methods of milk: Theoretical yield = 0.211 × FC + 0.093 PC + 4.0 (FC, PC designated fat and protein content respectively). 2.1 Study sites Cheese physico-chemical analyses were carried out on the The samples are collected from five county (Tamlouka, fifth day of manufacture in the university laboratory. For fresh Ain Makhlouf, Ain Larbi, Belkheir, and Bouchegouf) located cheese, the following analyses were carried out: pH measurement, in the wilaya of Guelma which is located in North-East Algeria. determination of titratable acidity, total dry extract, ash content The region is characterized by a subhumid climate in the center humidity and theoretical and real cheese yield. Hydrogen potential and in the North and semi-arid in the South. The climate is mild (pH) is measured using a pH-meter “Adwa, AD1000”. Total dry and rainy in winter and hot and dry in summer. extract (TDE) was determined using a method which consists of evaporating water from the test socket in an oven (Memmert) 2.2 Milk sampling at a temperature of 103 °C and weighing the residue according to the method AOAC 926.08 (Association of Official Analytical A total of 80 samples of milk from both cow (n = 50) and goat Chemists, 1995).

Load more