PMID- 24633232
OWN - NLM
STAT- MEDLINE
DCOM- 20150126
LR  - 20191210
IS  - 1738-8872 (Electronic)
IS  - 1017-7825 (Linking)
VI  - 24
IP  - 6
DP  - 2014 Jun 28
TI  - Effects of temperature and supplementation with skim milk powder on microbial and 
      proteolytic properties during storage of cottage cheese.
PG  - 795-802
AB  - The aim of this study was to determine the effects of temperature and 
      supplementation with skim milk powder (SMP) on the microbial and proteolytic 
      properties during the storage of cottage cheese. Cottage cheese was manufactured 
      using skim milk with 2% SMP and without SMP as the control, and then stored at 
      5 degrees C or 12 degrees C during 28 days. The chemical composition of the cottage cheese and 
      the survival of the cheese microbiota containing starter lactic acid bacteria 
      (SLAB) and non-starter culture lactic acid bacteria (NSLAB) were evaluated. In 
      addition, changes in the concentration of lactose and lactic acid were analyzed, 
      and proteolysis was evaluated through the measurement of acid soluble nitrogen 
      (ASN) and nonprotein nitrogen (NPN), as well as electrophoresis profile analysis. 
      The counts of SLAB and NSLAB increased through the addition of SMP and with a 
      higher storage temperature (12 degrees C), which coincided with the results of the 
      lactose decrease and lactic acid production. Collaborating with these microbial 
      changes, of the end of storage for 28 days, the level of ASN in samples at 12 degrees C 
      was higher than those at 5 degrees C. The NPN content was also progressively increased in 
      all samples stored at 12 degrees C. Taken together, the rate of SLAB and NSLAB 
      proliferation during storage at 12 degrees C was higher than at 5 degrees C, and consequently it 
      led to increased proteolysis in the cottage cheese during storage. However, it 
      was relatively less affected by SMP fortification. These findings indicated that 
      the storage temperature is the important factor for the quality of commercial 
      cottage cheese.
FAU - Oh, Nam Su
AU  - Oh NS
AD  - R&D Center, Seoul Dairy Cooperative, Ansan 425-839, Republic of Korea.
FAU - Lee, Hyun Ah
AU  - Lee HA
FAU - Myung, Jae Hee
AU  - Myung JH
FAU - Joung, Jae Yeon
AU  - Joung JY
FAU - Lee, Ji Young
AU  - Lee JY
FAU - Shin, Yong Kook
AU  - Shin YK
FAU - Baick, Seung Chun
AU  - Baick SC
LA  - eng
PT  - Evaluation Study
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - Korea (South)
TA  - J Microbiol Biotechnol
JT  - Journal of microbiology and biotechnology
JID - 9431852
RN  - 0 (Food Additives)
RN  - 0 (Milk Proteins)
SB  - IM
MH  - Animals
MH  - Cheese/analysis/*microbiology
MH  - Food Additives/*chemistry
MH  - Food Preservation/instrumentation/*methods
MH  - Food Storage
MH  - Lactobacillaceae/*growth & development
MH  - Microbial Viability
MH  - Milk/*chemistry
MH  - Milk Proteins/chemistry
MH  - Proteolysis
MH  - Temperature
EDAT- 2014/03/19 06:00
MHDA- 2015/01/27 06:00
CRDT- 2014/03/18 06:00
PHST- 2014/03/18 06:00 [entrez]
PHST- 2014/03/19 06:00 [pubmed]
PHST- 2015/01/27 06:00 [medline]
AID - 10.4014/jmb.1402.02007 [pii]
AID - 10.4014/jmb.1402.02007 [doi]
PST - ppublish
SO  - J Microbiol Biotechnol. 2014 Jun 28;24(6):795-802. doi: 10.4014/jmb.1402.02007.