Cheese, semi-hard

Ardo, Y. and Gripon, J. C. (1995). Comparative study of peptidolysis in some semi-hard round-eyed cheese varieties with different fat contents.. Dairy Res. 62, 543-547. 

Wittrup, C. and Nprgaard, L. (1998). Rapid near infrared spectroscopic screening of chemical parameters in semi-hard cheese using chemometrics.. Dairy Sci. 81,1803-1809. 

The focus of this chapter is on the generic effects of fat on the composition, structure, yield, flavor, rheology and functionality of hard and semi-hard cheeses and pasteurized processed cheese products. 

Ardo, Y. 1993. Characterizing ripening in low-fat, semi-hard-eyed cheese made with undefined mesophilic DL-starter. Int. Dairy J. 3, 343-357. 

Guinee, T.P., Law, B.A. 2002. Role of milk fat in hard and semi-hard cheeses. In Fats in Food Technology (K.K. Rajah, ed.), pp. 275-331, Sheffield Academic Press, Sheffield, England. 

Riiegg, M., Blanc, B. 1987. The size distribution and shape of curd granules in traditional Swiss hard and semi-hard cheeses. Food Microstruc. 6, 35 46. 

Visser, J. 1991. Factors affecting the rheological and fracture properties of hard and semi-hard cheese. In Bulletin 268 Rheological and Fracture Properties of Cheese, pp. 49-61, International Dairy Federation, Brussels. 

Bills et al. (1963) used pre-treated Amberlite resin dispersed in hexane to isolate FFAs from milk. Fat was removed from the resin using hexane, absolute ethanol and methanol and the FFAs were esterified prior to analysis by GC. Needs et al. (1983) extracted lipids from milk by using ether and the FFAs were isolated using a strong basic anion exchange resin (Amberlyst 26, BDH Ltd, Poole Dorset, UK). The FFAs were methylated and resolved by GC. McNeill et al. (1986) also used Amberlyst resin to isolate FFAs in conjunction with silicic acid to remove phospholipids. Extracted FFAs were then analyzed by GC. This method was used by McNeill and Connolly (1989) to quantify FFAs in a number of semi-hard cheeses. 

Dufour, E., Mazerolles, G., Devaux, M.F., Duboz, G., Duployer, M.H., Mouhous Riou, N. 2000. Phase transition of triglycerides during semi-hard cheese ripening. J. Dairy Sci. 10, 81-93. 

Puerto, P., Fresno Baquero, M., Rodriguez Rodriguez, E.M., Darias, M.J., Diaz Romero, C. Chemometric studies of fresh and semi-hard goats cheeses produced in Tenerife (Canary Islands). Food Chem. 88, 361-366 (2004)... 

Figure 6.1 Schematic process diagram of semi-hard cheese manufacture [Adapted from Goud6dranche et al., 1980].

S. equorum subsp. linens - Semi-hard cheeses Place et al. 2003... 

Lavanchy, A., Berodier, F., Zonnoni, M., Noel, Y., Adamo, C., Sequella, J., and Herrero, L. (1994). A Guide to the Sensory Evaluation of Texture of Hard and Semi-hard Cheeses, pp. 1-40. Inst. Natl. Rech. Agron., Paris. 

Butikofer, U., Meyer, J., Sieber, R., Wechsler, D. (2007). Quantification of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in hard, semi-hard and soft cheeses. International Dairy Journal, 17, 968-975. 

Terzic-Vidojevic, A., Vukasinovic, M., Veljovic, K., Ostojic, M., Topisirovic, L. (2007). Characterization of microflora in homemade semi-hard white Zlatar cheese. International Journal of Food Microbiology, 114, 36-42. 

An active packaging system based on PLA was reported by Holm et al. This study reports the stability against oxidation of semi-hard cheese packaged in a PLA container that included an ojgrgen scavenger deviee. Although this is not an antioxidant active material development, the report showed that the food produet improved its stability when stored in active packages. 

Herein, we report preliminary results on the d3mamics of total and bound Na ions using Na NMR single-quantum (SQ) and double-quantum-filtered (DQF) experiments applied to 3 semi-hard cheeses. The impact of sodium motional state is discussed in regard to their various compositional parameters, such as salt or moisture content. 

An unsalted semi-hard cheese with 60% w/w moisture in non-fat substance (MNFS), 2.8% calcium in non-fat dry matter (Ca/NFDM) and 40% fat in the dry matter (FDM) was made from pasteurised cow s milk. This unsalted cheese was divided into three equal portions. To obtain cheeses of varying salt (NaCl) content, each portion was soaked in a brine solution for a different duration. Cheeses of differing salt content were produced 0.93 % w/w (Cheesel), 1.63% w/w (Cheese2) and 2.30% w/w (Cheese3). Mass compositions of the cheeses are presented in table 1. It should be noted that the NaCl content presented in this table was deduced from the quantification of chloride ions (Coming 926 chloride analyzer ). 

Table 1. Mass compositions of the semi-hard cheeses...

Total sodium from Na SQ experiments. Figure 1 shows the typical SQ spectmm obtained for the three semi-hard cheeses. 

Three different milk samples were analysed by P solid-state NMR spectroscopy a milk powder sample ( PL60 obtained from a tangential microfiltration of skim milk, Triballat, France) rehydrated at 68% (32% PL60 w/w in D2O, pH=6.37), a lipoproteic matrix as a model cheese sample and a semi-hard cheese. 

Table 1 Estimated composition of milk powder, lipoproteic matrix and semi-hard cheese...

Based on the miUc powder and lipoproteic matrix spectrum analyses, we identified and estimated the proportion of mobile and immobile phosphorylated molecules in the semi-hard cheese (Table 2). 

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