ISBN 978-90-8686-211-5

Human Health Handbooks no. 6ISSN 2212-375X

Wageningen Academic P u b l i s h e r s

Wageningen Academic P u b l i s h e r s

Hand

book

of cheese in healthproduction, nutrition and

medical sciences

cheese in health: production, nutrition and m

edical sciences

edited by:Victor R. PreedyRonald Ross WatsonVinood B. Patel

Handbook of cheese in health

Handbook of cheese in healthProduction, nutrition and medical sciences

Edited by: Victor R. PreedyRonald Ross WatsonVinood B. Patel

Human Health Handbooks no. 6

ISSN 2212-375X

Wageningen Academic P u b l i s h e r s

ISBN: 978-90-8686-211-5e-ISBN: 978-90-8686-766-0

DOI: 10.3920/978-90-8686-766-0

First published, 2013

©Wageningen Academic Publishers The Netherlands, 2013

This work is subject to copyright. All rights are reserved, whether the whole or part of the material is concerned. Nothing from this publication may be translated, reproduced, stored in a computerised system or published in any form or in any manner, including electronic, mechanical, reprographic or photographic, without prior written permission from the publisher: Wageningen Academic Publishers P.O. Box 220 6700 AE Wageningen The Netherlandswww.WageningenAcademic.com copyright@WageningenAcademic.com

The individual contributions in this publication and any liabilities arising from them remain the responsibility of the authors.

The publisher is not responsible for possible damages, which could be a result of content derived from this publication.

Buy a print copy of this book at

www.WageningenAcademic.com/HHH06

Handbook of cheese in health 7

Table of contents

Cheese in context of diet and nutrition

1. Cheese in the context of diet and nutrition 15A.L. McCarthy, T.P. O’Connor and N.M. O’Brien

2. The consumption of cheese in relation to dairy foods: a USA perspective 27C. Davis, D. Blayney and J. Guthrie

3. Sensory characteristics of cheese 39E. Jerónimo and F.X. Malcata

Cheese making and processing

4. The principals of cheese making: an overview 55A.C. Freitas, D. Rodrigues, A.C. Duarte and A.M. Gomes

5. Small ruminants feeding and effect on cheese composition 73D.P. Jaramillo Bustos, W.B. Valderrama and A.J. Trujillo Mesa

6. Shelf-life extension of cheese: frozen storage 87N.B. Alvarenga, S.P. Ferro, A.S. Almodôvar, J. Canada and I. Sousa

7. Rennets and sensory characteristics of traditional cheeses 103M. de Renobales, M. Virto and L.J.R. Barron

8. Shelf-life extension of cheese using edible packaging materials 123M.Â. Cerqueira and A.A. Vicente

9. Biofilm formation in the dairy industry: applications to cheese 137M. Marino, F. Frigo, I. Bartolomeoli and M. Maifreni

10. Safety issues in the production of cheeses from raw milk and natural starters 151M. Maifreni, I. Bartolomeoli, F. Frigo and M. Marino

11. Bio-protective solutions in cheese manufacture 167P. Chanos, H.U. Morgenstern and A.C. Dalgas

8 Handbook of cheese in health

Table of contents

Cheese types

12. White cheese 183O. Gursoy, H. Kesenkas and Y. Yilmaz

13. Manchego cheese 193S. Seseña, J.M. Poveda, L. Cabezas and M.Ll. Palop

14. Pecorino Crotonese cheese: a source of microbial biodiversity with potential probiotic features 211C.L. Randazzo, I. Pitino and C. Caggia

15. Gouda-type cheeses 227K. Van Hoorde and A. Van Landschoot

16. Goat cheese: microbiological composition and working environment 237L. Franzetti, L. Dioguardi and M. Scarpellini

17. Pasta filata cheese: advances in processing and preservation 251M. Faccia, D. Gammariello, A. Conte and M.A. Del Nobile

18. Parmigiano-Reggiano cheese: nutritional aspects and historical context 261F. Cioni, E. Dall’Aglio and L. Arsenio

19. Blue cheese 277B. Mayo, L. Alonso and Á. Alegría

20. Cream cheese: characteristics and micro-structural analysis 289M.A. Del Nobile, J. Laverse, L. Angiolillo and A. Conte

21. Camembert cheese: processing and ripening 299M.N. Leclercq-Perlat, D. Picque and G. Corrieu

22. Smoked cheese 313P. Sopelana, M.L. Ibargoitia and M.D. Guillén

Cheese microbiology

23. Elimination of pathogenic bacteria in cheese by high pressure processing 329M. Nuñez and M. Medina

Handbook of cheese in health 9

Table of contents

24. Genotypic identification of lactic acid bacteria in cheese manufacture 343A.G. Karahan and M.L. Çakmakçı

25. Surface microbiota analysis of Italian cheeses 359P.S. Cocconcelli, C. Fontana, D. Bassi, S. Gazzola and E. Salvatore

26. Staphylococcal enterotoxin production and detection in cheese 377J.-A. Hennekinne, Y. Le Loir and A. Delacroix-Buchet

Cheese components

27. Foreign milk in sheep’s, goat’s and water buffalo milk cheeses 397F. Fuselli and F. Tidona

28. Biogenic amines in cheese 413H.K. Mayer and G. Fiechter

29. Preservatives in cheeses 439F. Fuselli and C. Guarino

30. Total trans fatty acid in spreadable cheese 453P.M.C. Barra,M.M. Barra and M.A.L. De Oliveira

31. The aromatic profile of cheese during ripening: a focus on goats cheese 467F.J. Delgado, J. González-Crespo, R. Ramírez and R. Cava

32. Metabolic profiling of cheeses by nuclear magnetic resonance spectroscopy 481T.A.P. Rocha-Santos, D. Rodrigues, A.M. Gomes, A.C. Duarte and A.C. Freitas

33. Lactose and galactose content of cheese 495P. Portnoi and A. MacDonald

Characterising and changing the composition of cheese for health benefits

34. Microbial community composition in cheese using molecular techniques 517M. Marino, F. Frigo, I. Bartolomeoli and M. Maifreni

35. Quality and sensory attributes of cheese: a focus on methodology, milk composition and ripening time 531M.I. González-Martín, I. Revilla, P. Severiano-Pérez, A.M. Vivar-Quintana, J.M. Hernández-Hierro, C. González-Pérez, I.A. Lobos-Ortega and S. Vicente-Tavera

10 Handbook of cheese in health

Table of contents

36. Sodium chloride substitution of cheese 545M. Ayyash, F. Sherkat and N. Shah

37. Healthy fatty acid profiles of cheese 567P. Gómez-Cortés, M. Juárez and M.A. de la Fuente

38. Milk pre-treatment and free fatty acids in cheeses 585M.C. Perotti, M.A. Vélez and I.V. Wolf

39. Spice and herb extracts as natural preservatives in cheese 601B. Shan, Y.-Z. Cai, J.D. Brooks and H. Corke

40. Fortification of cheese with vitamin D 617B. Ganesan, C. Brothersen and D.J. McMahon

41. Reduced-fat cheeses: composition and health potential 637T. Ritvanen

42. Ovine cheese: production, consumption and strategies to improve biofunctional properties 651M. Albenzio and A. Santillo

Metabolic and nutritional effects of cheese

43. Cheese intake, LDL-cholesterol concentrations and the putative role of calcium, protein and fermentation 665J. Hjerpsted

44. Impact of cheese consumption on cardiovascular risk factors 677F. Sofi

45. Probiotic cultures in the cheese industry 689A. Perez Chaia, G. Vinderola and G. Zárate

46. Ripened cheeses and HL-60 apoptotic DNA damage: a potential role of highly ripened cheeses in the prevention of leukemic cell proliferation 703S. Yasuda and K. Igoshi

47. Health benefits of cheese consumption in osteoporosis 719O. Gursoy, H. Ozbas and Y. Yilmaz

Handbook of cheese in health 11

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48. The influence of probiotic bacteria and prebiotic compounds on the free fatty acid profile of cheese 733A.C. Freitas, J.C. Andrade, T.A.P. Rocha-Santos, A.C. Duarte and A.M. Gomes

49. Traditional cheesemaking practices, old tools for healthy and desirable cheeses 751M. Fresno, S. Álvarez and H. Briggs

Toxicology, safety and authenticity of cheese

50. Lysozyme allergen in cheese and potential impact on health 767N. Schneider and M. Pischetsrieder

51. Transfer of melamine to cheese 781T. Bertuzzi, A. Gallo, M. Moschini, C. Cruywagen and F. Masoero

52. Listeria monocytogenes in farmhouse cheese 793K. Jordan and E. Fox

53. Current methods for assessing authenticity of cheese 807M. Cuollo, G. Picariello, S. Caira, G. Pinto, L. Chianese and F. Addeo

54. Residues of flukicidal compounds in cheese 827F. Imperiale, J. Sallovitz and C. Farias

55. Potential improvement of cheese safety by vaccination of dairy cows: a focus on anaflatoxin B1 841L. Giovati, S. Conti, W. Magliani, A. Gallo, F. Masoero and L. Polonelli

Index 857

About the editors 871

Human Health Handbooks series 873