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Samelis J, Tsanasidou C, Bosnea L, Ntziadima C, Gatzias I, Kakouri A, Pappas D. Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous Lactococcus lactis subsp. cremoris Starter and Lactiplantibacillus plantarum Adjunct Strains. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
The performance of a mixed thermophilic and mesophilic starter culture consisting of Streptococcus thermophilus ST1 and the Greek indigenous nisin-A-producing Lactococcus lactis subsp. cremoris M78 was evaluated in the absence (A: ST1+M78) or presence (B: ST1+M78+H25) of Lactiplantibacillus plantarum H25—another indigenous ripening strain—under real cheesemaking conditions. Three pilot-scale trials of fresh (6-day-old) Galotyri PDO cheese were made from boiled milk by an artisanal method using simple equipment, followed by cold ripening of the A1–A3 and B1–B3 cheeses at 4 °C for 30 days. All of the cheeses were analyzed microbiologically and for pH, gross composition, proteolysis, sugar and organic acid contents, and sensorial attributes before and after ripening. The artisanal (PDO) Galotyri manufacturing method did not ensure optimal growth of the ST1+M78 starter as regards the constant ability of the thermophilic strain ST1 to act as the primary milk acidifier under ambient (20–30 °C) fermentation conditions. Consequently, major trial-dependent microbial and biochemical differences between the Acheeses, and generally extended to the Bcheeses, were found. However, high-quality Galotyri was produced when either starter strain predominated in the fresh cheeses; only trial A1 had microbiological and sensory defects due to an outgrowth of post-thermal Gram-negative bacterial contaminants in the acidified curd. The H25 adjunct strain, which grew above 7 to 9 log CFU/g depending on the trial, had minor effects on the cheese’s pH, gross composition, and proteolysis, but it improved the texture, flavor, and the bacteriological quality of the Bcheeses during processing, and it exerted antifungal effects in the ripened cheeses.
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Ertekin M, Uğurlu Ö, Salum P, Erbay Z. Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5-month ripening. J Food Sci 2023; 88:1445-1465. [PMID: 36877142 DOI: 10.1111/1750-3841.16519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 02/03/2023] [Accepted: 02/15/2023] [Indexed: 03/07/2023]
Abstract
Antep cheese is a local Turkish cheese characterized by scalding during production and ripened in brine. In this study, Antep cheeses were produced using mixtures of different milk types (cow, sheep, and goat milk) and ripened for 5 months. The composition, proteolytic ripening extension index (REI), free fatty acid (FFA) content, and volatile compounds of the cheeses and the variation of the brines were analyzed for the 5-month ripening period. Low proteolytic activity in cheese during ripening caused the cheeses to have low REI values (3.92%-7.57%), although it was observed that some parts of the water-soluble nitrogen fractions diffused into the brine, causing a lower REI. As a result of lipolysis during ripening, total FFA (TFFA) concentrations in all cheeses were increased, whereas the highest increases were detected in the concentrations of short-chain FFAs. The highest FFA concentrations were determined in cheese produced using goat milk, and the volatile FFA ratio in TFFA exceeded 10% in the third month of ripening. Although it was observed that the milk types used in the production had significant effects on the change of volatile compounds of the produced cheeses and their brines, the impact of the ripening time was more important. PRACTICAL APPLICATION: This study investigated Antep cheese made with different milk types. Volatile compounds and soluble nitrogen fractions were transferred to the brine by diffusion during ripening. The volatile profile of the cheese varied with milk type, but ripening time was the primary factor influencing volatile compounds. This suggests that the targeted organoleptic properties of the cheese are determined by ripening time and conditions. Additionally, changes in the brine's composition during the ripening process provide insight into how to manage the brine as waste.
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Affiliation(s)
- Mahmut Ertekin
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Özlem Uğurlu
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Pelin Salum
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Zafer Erbay
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
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3
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Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers. DAIRY 2023. [DOI: 10.3390/dairy4010003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Greece has a variety of cheeses that are registered as protected designation of origin and protected geographical indications, and many others that are produced in a traditional way, without such registration. This article aims to describe the characteristics of these cheeses, which do not bear a certification of geographical indication, in order to increase their significance. Therefore, in this work, the scientific data published about the history, production, composition, and other specific properties of some milk cheeses (Kariki, hard Xinotyri, soft Xinotyri, Kefalotyri, Kashkaval Pindos, Graviera, Manoura Sifnos, Teleme, Tsalafouti, Tyraki Tinou, Ladotyri Zakynthou, Touloumotyri, and Melichloro) and whey cheeses (Anthotyros, Myzithra, and Urda) are presented. This information may contribute to their better promotion and recognition, protecting their heritage, and supporting the local economy.
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Papadopoulou OS, Argyri AA, Bikouli VC, Lambrinea E, Chorianopoulos N. Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing. Foods 2022; 11:foods11182855. [PMID: 36140989 PMCID: PMC9498243 DOI: 10.3390/foods11182855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/02/2022] [Accepted: 09/06/2022] [Indexed: 12/02/2022] Open
Abstract
The aim of the current study was to assess the efficacy of Na-alginate edible films as vehicles for delivering lactic acid bacteria (LAB) with functional properties to sliced cheeses, with or without high-pressure processing (HPP). A three-strain LAB cocktail (Lactococcus lactis Τ4, Leuconostoc mesenteroides Τ25 and Lacticaseibacillus paracasei Τ26) was incorporated into Na-alginate solution in a final population of 9 log CFU/mL. The cheese slices (without or with HPP treatment at 500 MPa for 2 min) were packaged in contact with the LAB edible films (LEFs), and subsequently vacuum packed and stored at 4 °C. Cheese slices without the addition of films, with or without HPP treatment, were used as controls. In all cases, microbiological, pH and sensory analyses were performed, while the presence and the relative abundance of each strain during storage was evaluated using Random Amplified Polymorphic DNA-PCR (RAPD-PCR). In addition, organic acid determination and peptide analysis were performed using high-performance liquid chromatography. The results showed that in cheeses without HPP treatment, the microbiota consisted mostly of mesophilic LAB and lactococci (>7.0 log CFU/g), while HPP caused a reduction in the indigenous microbiota population of approximately 1−1.5 log CFU/g. In the LEF samples, the populations of mesophilic LAB and lactococci were maintained at levels of >6.35 log CFU/g during storage, regardless of the HPP treatment. Sensory evaluation revealed that the LEF samples without HPP had a slightly more acidic taste compared to the control, whereas the HPP-LEF samples exhibited the best organoleptic characteristics. RAPD-PCR confirmed that the recovered strains were attributed to the three strains that had been entrapped in the films, while the strain distribution during storage was random. Overall, the results of the study are promising since the functional LAB strains were successfully delivered to the products by the edible films until the end of storage.
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Felfoul I, Bouazizi A, Burgain J, Perroud C, Gaiani C, Scher J, Attia H, Petit J. Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: kinetics, rheological and morphological properties. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105408] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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7
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Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8010020] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage. Mesophilic lactic acid bacteria (LAB) predominated (>8.5 log CFU/g) in freshly fermented Xinotyri cheeses (pH 4.5–4.6), regardless of milk pasteurization. Enterobacteria, pseudomonads and staphylococci were suppressed below 6 and 4–5 log CFU/g in fresh cheeses from raw and pasteurized milk, respectively. Salmonella and Listeria spp. were absent in 25 g cheese samples. Coagulase-positive staphylococci exceeded the 5-log safety threshold in fresh raw milk cheeses, which also had 10-fold higher levels of enterococci than pasteurized milk cheeses. Non-LAB groups declined <100 CFU/g, whereas yeasts increased to 5–6 log CFU/g in both cheeses during ripening. Milk pasteurization affected the protein, fat, ash, moisture, nitrogen fractions, total free fatty acids and total free amino acids content of cheeses. Primary proteolysis, detectable by urea-PAGE, was more intense in raw milk cheeses than in pasteurized milk cheeses. However, the hydrophilic and hydrophobic peptides and their ratio in the water-soluble fraction were similar in both cheeses. Cheeses discriminated clearly according to the milk kind (raw, pasteurized) and the stage of ripening, based on the examined biochemical characteristics.
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Sardiñas-Valdés M, García-Galindo HS, Chay-Canul AJ, Velázquez-Martínez JR, Hernández-Becerra JA, Ochoa-Flores AA. Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin. Foods 2021; 10:1579. [PMID: 34359451 PMCID: PMC8306841 DOI: 10.3390/foods10071579] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/27/2021] [Accepted: 06/30/2021] [Indexed: 01/28/2023] Open
Abstract
The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.
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Affiliation(s)
- Mariam Sardiñas-Valdés
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, 86280 Villahermosa, Tabasco, Mexico; (M.S.-V.); (A.J.C.-C.); (J.R.V.-M.)
| | - Hugo Sergio García-Galindo
- Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, 91897 Veracruz, Veracruz, Mexico;
| | - Alfonso Juventino Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, 86280 Villahermosa, Tabasco, Mexico; (M.S.-V.); (A.J.C.-C.); (J.R.V.-M.)
| | - José Rodolfo Velázquez-Martínez
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, 86280 Villahermosa, Tabasco, Mexico; (M.S.-V.); (A.J.C.-C.); (J.R.V.-M.)
| | - Josafat Alberto Hernández-Becerra
- División de Procesos Industriales, Universidad Tecnológica de Tabasco, Carretera Villahermosa-Teapa Km 14.6, 86280 Villahermosa, Tabasco, Mexico
| | - Angélica Alejandra Ochoa-Flores
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, 86280 Villahermosa, Tabasco, Mexico; (M.S.-V.); (A.J.C.-C.); (J.R.V.-M.)
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9
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Boukria O, El Hadrami EM, Boudalia S, Safarov J, Leriche F, Aït-Kaddour A. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review. Foods 2020; 9:E1309. [PMID: 32957530 PMCID: PMC7555713 DOI: 10.3390/foods9091309] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 09/12/2020] [Accepted: 09/14/2020] [Indexed: 01/29/2023] Open
Abstract
The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.
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Affiliation(s)
- Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - Sofiane Boudalia
- Laboratoire de Biologie, 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, BP 401, Guelma 24000, Algeria;
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University str. 2, Tashkent 100095, Uzbekistan;
| | - Françoise Leriche
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France;
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10
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Atasoy AF, Hayaloglu AA, Ceylan HG. Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14157] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ahmet Ferit Atasoy
- Faculty of Engineering, Department of Food Engineering Harran University Sanlıurfa Turkey
| | - Ali Adnan Hayaloglu
- Faculty of Engineering, Department of Food Engineering Inonu University Malatya Turkey
| | - Huriye Gözde Ceylan
- Faculty of Engineering, Department of Food Engineering Adıyaman University Adıyaman Turkey
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11
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Nazari SM, Mortazavi A, Hesari J, Tabatabaei Yazdi F. Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12642] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Seyyed Moein Nazari
- Department of Food Science and Technology, Faculty of Sciences Hamedan Branch, Islamic Azad University Hamedan Iran
| | - Ali Mortazavi
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University Mashhad Iran
| | - Javad Hesari
- Department of Food Science and Technology, Faculty of Agriculture Tabriz University Tabriz Iran
| | - Farideh Tabatabaei Yazdi
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University Mashhad Iran
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12
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Barac M, Pesic M, Zilic S, Smiljanic M, Sredovic Ignjatovic I, Vucic T, Kostic A, Milincic D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. Foods 2019; 8:foods8040128. [PMID: 30999674 PMCID: PMC6518195 DOI: 10.3390/foods8040128] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 04/09/2019] [Accepted: 04/11/2019] [Indexed: 11/25/2022] Open
Abstract
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
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Affiliation(s)
- Miroljub Barac
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Mirjana Pesic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Sladjana Zilic
- Maize Research Institute, Slobodana Bajica 1, 11081 Belgrade, Serbia.
| | - Milenko Smiljanic
- Faculty of Technology, Zvornik, 75400 Karakaj, Bosnia and Herzegovina.
| | | | - Tanja Vucic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Aleksandar Kostic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Danijel Milincic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
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13
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Microbiological and biochemical characteristics of Kashkaval cheese produced using pasteurised or raw milk. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.08.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Sharma Khanal BK, Budiman C, Hodson MP, Plan MR, Prakash S, Bhandari B, Bansal N. Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Abstract
The hypothesis of this research paper was that the physicochemical conditions in a low-pH, high-moisture white brined cheese such as Feta would make para-κ-casein vulnerable to residual chymosin activity during ripening and storage. It was important to address this hypothesis, since cheese para-κ-casein could theoretically be used for the assessment of the origin of cheese milk by means of various analytical methods. Feta cheese was manufactured from sheep milk and from four different mixtures of sheep and goat milk in triplicate. The para-κ-casein of Feta samples taken during 120 d of ripening and storage was estimated by means of cation-exchange HPLC and proteolysis was determined in terms of free amino groups. Despite their similarity, sheep and goat para-κ-casein were efficiently separated and the changes of their chromatographic areas indicated that hydrolysis took place during the first stage of ripening. In accordance to the evolution of free amino groups, para-κ-caseins remained stable thereafter. The hydrolysis pattern was not affected by the composition of the cheese milk mixture and after 120 d at least two thirds of the initial quantity remained intact. Considering the efficient separation of sheep and goat para-κ-caseins and their stability during Feta storage, the same method was used for the evaluation of the percentage of goat milk in the cheese milk. The actual and the estimated percentage of goat milk within the range 0-40 were strongly correlated (R = 0·997, n = 60) and the standard error of estimation was 0·914.
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17
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Shabani R, Shahidi S, Rafe A. Rheological and structural properties of enzyme-induced gelation of milk proteins by ficin and Polyporus badius. Food Sci Nutr 2017; 6:287-294. [PMID: 29564094 PMCID: PMC5849915 DOI: 10.1002/fsn3.553] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Accepted: 10/31/2017] [Indexed: 11/11/2022] Open
Abstract
The rheological and microstructural characteristics of ewes’ milk curd obtained by coagulating with milk‐clotting enzymes, including ficin extract and Polyporus badius were evaluated. The gelation of milk was examined by small amplitude oscillatory shear measurements (SAOS). Different concentrations of ficin and P. badius extracts (1, 3, and 5%) were utilized to coagulate milk proteins. The ewes’ samples containing ficin and mushroom enzymes were heated from 25 to 45°C at a heating rate 1°C/min and kept for 30 min. Then, the curds were cooled down to 25°C with the same heating rate. The ficin extract could induce stronger gels at 45°C and 5% ficin. Similar results were also found for 5% P. badius extract and incubation at 45°C. However, P.badius gels achieved a network with more viscous characteristics and had a softer texture than ficin gels. Therefore, it may be concluded the induced gels with mushroom had higher moisture and lower protein contents, which related to the high proteolytic activity of P. badius. The microstructure survey showed that the mushroom‐induced gel had a more compact structure. By increasing enzyme concentration, both gels showed a coarser and more compact protein network. Whereas, the P. badius gels had more fusions and folds which indicate the greater proteolysis occurred during gelation and there was greater breakdown of protein. Our findings suggest the application of ficin and P. badius enzymes to develop a novel procedure to coagulate milk proteins and providing new structures in food systems.
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Affiliation(s)
- Reihaneh Shabani
- Department of Food Science and TechnologyCollage of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Seyed‐Ahmad Shahidi
- Department of Food Science and TechnologyCollage of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Ali Rafe
- Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST)MashhadIran
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18
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Niro S, Succi M, Tremonte P, Sorrentino E, Coppola R, Panfili G, Fratianni A. Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks. J Dairy Sci 2017; 100:9521-9531. [DOI: 10.3168/jds.2017-13308] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Accepted: 08/08/2017] [Indexed: 11/19/2022]
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19
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Sulejmani EI, Hayaloglu AA. Characterisation of Macedonian white-brined cheese: Effect of raw or heat-treated caprine milk. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12486] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Erhan I Sulejmani
- Department of Food Technology; University of Tetova; 1200 Tetovo Republic of Macedonia
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - Ali A Hayaloglu
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
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20
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Ozmen Togay S, Guneser O, Karagul Yuceer Y. Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12374] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sine Ozmen Togay
- Department of Food Engineering; Agricultural Faculty; Uludag University; Bursa 16059 Turkey
| | - Onur Guneser
- Department of Food Engineering; Engineering Faculty; Uşak University; Uşak 64200 Turkey
| | - Yonca Karagul Yuceer
- Department of Food Engineering; Engineering Faculty; Çanakkale Onsekiz Mart University; Çanakkale 17020 Turkey
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21
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Kondyli E, Pappa EC, Svarnas C. Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.10.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Juan B, Zamora A, Quevedo JM, Trujillo AJ. Proteolysis of cheese made from goat milk treated by ultra high pressure homogenisation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Faccia M, Trani A, Gambacorta G, Loizzo P, Cassone A, Caponio F. Production technology and characterization of Fior di latte cheeses made from sheep and goat milks. J Dairy Sci 2014; 98:1402-10. [PMID: 25547300 DOI: 10.3168/jds.2014-7953] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2014] [Accepted: 11/10/2014] [Indexed: 11/19/2022]
Abstract
Innovation in the small ruminant dairy sector faces structural challenges because dairies are often involved in breeding and produce cheeses that appeal essentially to local markets using traditional technologies and facilities. An investigation was carried out to produce Fior di latte, a traditional, soft pasta filata cheese, from sheep and goat milks at the farm level. Fior di latte is an Italian high-moisture, round mozzarella currently produced from cow and water buffalo milks; it is very popular in Europe. Cheesemaking trials were performed and the most appropriate technology proved to be a combination of direct acidification and lactic fermentation, with some modifications to the milk coagulation phase. The gross composition of the experimental cheeses was similar to that of bovine Fior di latte, and the overall hygienic quality was satisfactory even though the milk had not been pasteurized. The new cheeses were similar in appearance to the bovine type, but some specific features were detected. Besides the typical "goaty" and "sheepy" flavors, some novel and distinctive descriptors of odor, flavor, and texture were noted. Our experiment showed that good quality Fior di latte cheese that complies with microbiological requirements of the European legislation can be obtained from sheep and goat milks by appropriately modifying the cheesemaking technology.
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Affiliation(s)
- M Faccia
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy.
| | - A Trani
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
| | - G Gambacorta
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
| | - P Loizzo
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
| | - A Cassone
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
| | - F Caponio
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
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24
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Sulejmani E, Rafajlovska V, Güneşer O, Karagül-Yüceer Y, Hayaloglu AA. Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12159] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Erhan Sulejmani
- Department of Food Technology; State University of Tetova; 1200 Tetovo Macedonia
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - Vesna Rafajlovska
- Department of Food Technology and Biotechnology - Skopje; Ss. Cyril and Methodius University; 1000 Skopje Macedonia
| | - Onur Güneşer
- Department of Food Engineering; Canakkale Onsekiz Mart University; 17020 Canakkale Turkey
| | - Yonca Karagül-Yüceer
- Department of Food Engineering; Canakkale Onsekiz Mart University; 17020 Canakkale Turkey
| | - Ali A Hayaloglu
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
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25
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Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature. J DAIRY RES 2014; 81:394-402. [DOI: 10.1017/s0022029914000326] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 °C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. Proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-PAGE) and reversed phase-HPLC (RP-HPLC) of water-insoluble and -soluble fractions of the cheeses, respectively. Urea-PAGE patterns of the samples revealed that the intensities of the bands representing casein fractions decreased in the experimental cheeses, being more pronounced in the cheeses made with adjunct cultures. Similarly, peptide profiles and the concentrations of individual and total free amino acids were influenced by both the adjunct cultures and ripening temperatures. The ACE-inhibitory activity of the water-soluble extracts of the cheeses were higher in the cheeses made using adjunct cultures (especially Lb. helveticus) and ripened at 12 °C. The ACE-inhibitory activity did not decrease during ripening. The contribution of Lb. helveticus to the development of proteolysis and ACE-inhibitory peptide activities were higher than that of Lb. casei. To conclude, the use of Lb. helveticus as adjunct culture in white-brined cheese and ripening at 12 °C would be recommended to obtain white-brined cheese with high ACE-I-inhibitory peptides activity and higher levels of preoteolysis.
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26
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Temizkan R, Yasar K, Hayaloglu AA. Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12597] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Riza Temizkan
- Department of Food Engineering; Canakkale Onsekiz Mart University; Canakkale 17020 Turkey
| | - Kurban Yasar
- Department of Food Engineering; Osmaniye Korkut Ata University; Osmaniye 80000 Turkey
| | - Ali A. Hayaloglu
- Department of Food Engineering; Inonu University; Malatya 44280 Turkey
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27
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Sulejmani E, Hayaloglu A, Rafajlovska V. Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese. J Dairy Sci 2014; 97:1210-24. [DOI: 10.3168/jds.2013-7092] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2013] [Accepted: 10/23/2013] [Indexed: 11/19/2022]
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28
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Tudor Kalit M, Kalit S, Delaš I, Kelava N, Karolyi D, Kaić D, Vrdoljak M, Havranek J. Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12117] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Milna Tudor Kalit
- Department of Dairy Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
| | - Samir Kalit
- Department of Dairy Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
| | - Ivančica Delaš
- Department for Chemistry and Biochemistry; School of Medicine; University of Zagreb; Šalata 3 10000 Zagreb Croatia
| | - Nikolina Kelava
- Department of Animal Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
| | - Danijel Karolyi
- Department of Animal Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
| | - Dubravka Kaić
- Agriculture Extension Service; Trg Franje Tudmana 2 22300 Knin Croatia
| | - Marija Vrdoljak
- University of Applied Science Marko Marulić; Petra Krešimira IV. 30 22300 Knin Croatia
| | - Jasmina Havranek
- Department of Dairy Science; Faculty of Agriculture; University of Zagreb; Svetošimunska 25 10000 Zagreb Croatia
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29
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Borba KKS, Silva FA, Madruga MS, de Cássia Ramos do Egypto Queiroga R, de Souza EL, Magnani M. The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12432] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Karla Kalígia Silva Borba
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
| | - Francyeli Araújo Silva
- Department of Nutrition; Center of Health Sciences; Federal University of Paraíba; Campus I, 58051-900 João Pessoa Paraíba Brazil
| | - Marta Suely Madruga
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
| | | | - Evandro Leite de Souza
- Department of Nutrition; Center of Health Sciences; Federal University of Paraíba; Campus I, 58051-900 João Pessoa Paraíba Brazil
| | - Marciane Magnani
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
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30
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Oluk AC, Güven M, Hayaloglu AA. Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12320] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Aylin C. Oluk
- Ministry of Food, Agriculture and Livestock; Alata Horticultural Research Station; Mersin 33740 Turkey
- Department of Food Engineering; Faculty of Agriculture; Cukurova University; Adana 01330 Turkey
| | - Mehmet Güven
- Department of Food Engineering; Faculty of Agriculture; Cukurova University; Adana 01330 Turkey
| | - Ali A. Hayaloglu
- Department of Food Engineering; Faculty of Engineering; Inonu University; Malatya 44280 Turkey
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31
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Hashemi M, Tabatabaee Yazdi F, Yavarmanesh M, Milani E, Pasban A. Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Majid Hashemi
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box 91775-1163 Mashhad Iran
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box 91775-1163 Mashhad Iran
| | - Masoud Yavarmanesh
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box 91775-1163 Mashhad Iran
| | - Elnaz Milani
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box 91775-1163 Mashhad Iran
- Department of Food Processing; Iranian Academic Centre for Education Culture and Research (ACECR); P.O. Box 91775-1376 Mashhad Iran
| | - Atena Pasban
- Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box 91775-1163 Mashhad Iran
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32
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Hayaloglu A, Tolu C, Yasar K. Influence of goat breeds and starter culture systems on gross composition and proteolysis in Gokceada goat cheese during ripening. Small Rumin Res 2013. [DOI: 10.1016/j.smallrumres.2013.03.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Hayaloglu A, Yasar K, Tolu C, Sahingil D. Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese. Small Rumin Res 2013. [DOI: 10.1016/j.smallrumres.2013.01.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Boutoial K, Alcántara Y, Rovira S, García V, Ferrandini E, López MB. Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12024] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khalid Boutoial
- Food Science and Technology Department; Faculty of Veterinary; Campus Mare Nostrum (CMN); University of Murcia; campus de Espinardo; 30071; Murcia; Spain
| | - Yanilka Alcántara
- Food Science and Technology Department; Faculty of Veterinary; Campus Mare Nostrum (CMN); University of Murcia; campus de Espinardo; 30071; Murcia; Spain
| | - Silvia Rovira
- Food Science and Technology Department; Faculty of Veterinary; Campus Mare Nostrum (CMN); University of Murcia; campus de Espinardo; 30071; Murcia; Spain
| | - Víctor García
- Food Science and Technology Department; Faculty of Veterinary; Campus Mare Nostrum (CMN); University of Murcia; campus de Espinardo; 30071; Murcia; Spain
| | - Eduardo Ferrandini
- Food Science and Technology Department; Faculty of Veterinary; Campus Mare Nostrum (CMN); University of Murcia; campus de Espinardo; 30071; Murcia; Spain
| | - María Belén López
- Food Science and Technology Department; Faculty of Veterinary; Campus Mare Nostrum (CMN); University of Murcia; campus de Espinardo; 30071; Murcia; Spain
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35
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Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0083-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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36
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Abellán A, Cayuela JM, Pino A, Martínez-Cachá A, Salazar E, Tejada L. Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1657-1664. [PMID: 22190174 DOI: 10.1002/jsfa.5528] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2011] [Revised: 10/26/2011] [Accepted: 10/27/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Enzymes present in the flowers of Cynara cardunculus (cyprosins) are used in the production of some traditional Spanish and Portuguese cheeses, replacing animal rennet. The aim of this work was to study the changes that take place in free amino acids during the ripening of a goat's milk cheese (Murcia al Vino) manufactured with plant coagulant (PC) or animal rennet (AR). RESULTS The total free amino acid (TFAA) concentration increased during ripening, with Ile, Val, Ala, Phe, Gaba, Arg and Lys representing more than 50% of the TFAA content at 60 days in both types of cheese. The TFAA concentration was significantly higher in cheeses made with PC (854 mg 100 g(-1) total solids (TS)) than those made with AR (735 mg 100 g(-1) TS). The concentration of most free amino acids, especially His, Ser, Gln, Thr, Ala, Met and Ile, was higher in the PC cheese. CONCLUSION Cheese made using PC as coagulant presented higher contents of free amino acid throughout the ripening period than cheese made using AR. Therefore we can conclude that the use of PC to produce Murcia al Vino goat's cheese would accelerate the ripening process as a result of increased cyprosin proteolytic activity.
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Affiliation(s)
- Adela Abellán
- Departamento Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio, 30107 Guadalupe, Murcia, Spain
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37
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Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening. Small Rumin Res 2012. [DOI: 10.1016/j.smallrumres.2012.01.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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38
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KALIT MILNAT, KALIT SAMIR, KELAVA NIKOLINA, HAVRANEK JASMINA. Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00851.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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39
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Moatsou G, Govaris A. White brined cheeses: A diachronic exploitation of small ruminants milk in Greece. Small Rumin Res 2011. [DOI: 10.1016/j.smallrumres.2011.09.031] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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40
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The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow’s, ewe’s and goat’s) with different ripening times. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.050] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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41
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42
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Pappa EC, Sotirakoglou K. Changes of free amino acid content of Teleme cheese made with different types of milk and culture. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.04.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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43
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OLISZEWSKI R, VAN NIEUWENHOVE C, GONZLEZ S, CHAIA APREZ. Influence of autochthonous Argentine goat lactobacillus in ripening of slurry cheese models. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00417.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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44
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Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.11.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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45
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MASSOURAS T, PAPPA EC, MALLATOU H. Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk. INT J DAIRY TECHNOL 2006. [DOI: 10.1111/j.1471-0307.2006.00268.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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46
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Pappa EC, Kandarakis IG, Zerfiridis GK, Anifantakis EM, Sotirakoglou K. Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk. ACTA ACUST UNITED AC 2006. [DOI: 10.1051/lait:2006010] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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