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Li Z, Liu T, Fan K, Geng L, Wang P, Ren F, Luo J. Preparation of pH-responsive chitosan microspheres containing aminopeptidase and their application in accelerating cheese ripening. J Dairy Sci 2024; 107:3502-3514. [PMID: 38246547 DOI: 10.3168/jds.2023-23982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 12/21/2023] [Indexed: 01/23/2024]
Abstract
Microencapsulated enzymes have been found to effectively accelerate cheese ripening. However, microencapsulated enzyme release is difficult to control, often resulting in enzyme release during cheese processing and causing texture and flavor defects. This study aims to address this issue by developing aminopeptidase-loaded pH-responsive chitosan microspheres (A-CM) for precise enzyme release during cheese ripening. An aminopeptidase with an isoelectric point (pH 5.4) close to the pH value of cheese ripening was loaded on chitosan microspheres through electrostatic interaction. Turbidity titration measurements revealed that pH 6.5 was optimal for binding aminopeptidase and microspheres, affording the highest loading efficiency of 58.16%. Various characterization techniques, including scanning electron microscopy, energy-dispersive X-ray spectroscopy, and Fourier-transform infrared spectroscopy confirmed the successful loading of aminopeptidase molecules on the chitosan microspheres. In vitro release experiments conducted during simulated cheese production demonstrated that aminopeptidase release from A-CM was pH responsive. The microspheres retained the enzyme during the coagulation and cheddaring processes (pH 5.5-6.5) and only released it after entering the cheese-ripening stage (pH 5.0-5.5). By loading aminopeptidase on chitosan microspheres, the loss rate of the enzyme in cheese whey was reduced by approximately 79%. Furthermore, compared with cheese without aminopeptidase and cheese with aminopeptidase added directly, the cheeses made with A-CM exhibited the highest proteolysis level and received superior sensory ratings for taste and smell. The content of key aroma substances, such as 2/3-methylbutanal and ethyl butyrate, in cheese with A-CM was more than 15 times higher than the others. This study provides an approach for accelerating cheese ripening through the use of microencapsulated enzymes.
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Affiliation(s)
- Zhixi Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Tianshu Liu
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Lanlan Geng
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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2
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Levak S, Kalit S, Dolenčić Špehar I, Radeljević B, Rako A, Tudor Kalit M. The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties. J Dairy Sci 2023; 106:8493-8503. [PMID: 37641331 DOI: 10.3168/jds.2023-23533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Accepted: 06/30/2023] [Indexed: 08/31/2023]
Abstract
The aim of this paper was to determine the influence of ripening of semi-hard goat cheese in oil (mixture of Mljet's extra-virgin olive oil and refined sunflower oil; 50:50) on its physicochemical composition and sensory properties, as well as to determine the optimal time of immersion of the cheese in oil. Five batches of cheeses were produced, and the cheeses of the same batch were randomly divided into 3 groups according to the ripening method: (1) ripening in air (control group, treatment 1), (2) ripening in oil after 10 d of ripening in air (treatment 2), (3) ripening in oil after 20 d of ripening in air (treatment 3). Cheeses were sampled during ripening at d 0, 10, 20, 30, 45, and 60, and physicochemical analyses were performed. Oil as a ripening medium for cheese prevented water loss from the cheese (groups 2 and 3), and the significantly lowest contents of dry matter, protein, fat, saturated fatty acids (SFA), unsaturated fatty acids (UFA), oleic acid, and salt were found in group 2. Group 3 had the highest contents of fat, SFA, UFA, and oleic acid. Prolonged ripening of the cheese in air before immersion in oil resulted in greater water loss and the formation of such cheese structure that allowed oil to penetrate the cheese. Water retention and oil penetration into the cheese altered the physicochemical composition of the goat cheese, having a significantly positive effect on the sensory characteristics, particularly color, texture, and taste, allowing the cheese to be consumed even when goat milk is not produced due to seasonality.
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Affiliation(s)
- S Levak
- Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, Zagreb, Croatia
| | - S Kalit
- Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, Zagreb, Croatia.
| | - I Dolenčić Špehar
- Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, Zagreb, Croatia
| | - B Radeljević
- Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, Zagreb, Croatia
| | - A Rako
- Department of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, Split, Croatia
| | - M Tudor Kalit
- Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, Zagreb, Croatia
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Çakır Y, Çakmakçı S, Hayaloğlu AA. Proteolysis and lipolysis in Tulum cheeses ripened in plastic barrels and goat skin bags made using Penicillium roqueforti 41 strain. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine). FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study aims to determine the effects of the autochthonous probiotic bacteria Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis subsp. lactis S1 on proteolysis during the ripening of Sir iz mišine—a Croatian cheese which ripens in a lambskin sack. Sir iz mišine was produced in four different variants: (1) from raw milk without starter cultures, and from pasteurized milk with added (2) Lactococcus lactis ssp. lactis S1, (3) Lactobacillus plantarum B, or (4) a starter culture consisting of a mixture of Lactococcus lactis ssp. lactis S1 and Lactobacillus plantarum B (1:1). The addition of Lactobacillus plantarum B alone or in combination with Lactococcus lactis subsp. lactis S1 noticeably increased the alpha and beta indices because of the synergistic activity between the enzymes responsible for primary proteolysis and added autochthonous bacteria. Cheese produced from raw milk had the lowest (12.16%) content of WSN%TN. The highest WSN%TN content was found in cheese produced with combined probiotic bacteria (30.40%) and Lactococcus lactis ssp. lactis S1 (29.74%). Cheese with added combined probiotic bacteria had a noticeably higher content of TCA-SN%TN, indicating a synergistic performance among autochthonous probiotic bacteria. In conclusion, autochthonous probiotic bacteria, in addition to having a functional value, can improve the ripening properties of cheese.
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Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112079] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Demirci S, Öztürk Hİ, Atik DS, Koçak C, Demirci T, Akın N. Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03775-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Seyed-Moslemi SA, Hesari J, Peighambardoust SH, Peighambardoust SJ. Effect of microbial lipase and transglutaminase on the textural, physicochemical, and microbial parameters of fresh quark cheese. J Dairy Sci 2021; 104:7489-7499. [PMID: 33985784 DOI: 10.3168/jds.2020-19781] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Accepted: 01/29/2021] [Indexed: 11/19/2022]
Abstract
In this study, the addition of microbial transglutaminase (MTG) and lipase in quark cheese samples was studied during storage (21 d). Four types of cheese were made using 3 different levels of MTG (T1, 0.1 g/L; T2, 0.2 g/L; T3, 0.3 g/L) and lipase (T1, 0.02 g/L; T2, 0.04 g/L; T3, 0.06 g/L), and one cheese was made without any treatment as a control sample. The physicochemical, textural, microbial, and sensory properties of cheese samples were monitored at 1, 7, 14, and 21 d of storage period. The results showed that the treated samples had higher proteolysis and lipolysis activities during storage than the control sample. The textural analysis indicated an insignificant increase in the hardness value of the enzyme-treated sample. Also, the sensory analysis exhibited that the treated samples had higher texture acceptability. The higher concentration of enzymes resulted in lower color, odor, taste, and overall acceptability, and higher microbial population. Finally, the addition of microbial MTG and lipase in preparation of quark cheese samples could be recommended for a short storage time.
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Affiliation(s)
- Seyed Amir Seyed-Moslemi
- Department of Food Science, College of Agriculture, University of Tabriz, 5166616471 Tabriz, I.R. Iran
| | - Javad Hesari
- Department of Food Science, College of Agriculture, University of Tabriz, 5166616471 Tabriz, I.R. Iran.
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Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110701] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Tomar O, Akarca G, GÖk V, Çağlar MY. The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese. J Food Sci 2020; 85:3134-3140. [PMID: 32870536 DOI: 10.1111/1750-3841.15404] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 07/07/2020] [Accepted: 07/09/2020] [Indexed: 11/30/2022]
Abstract
In this research, Erzincan Tulum cheese was packaged in its original packaging material, the skin bag, small intestine, and appendix to observe the changes in its physical, chemical, and textural properties during storage day. Lactic acid% values increased in all Tulum cheeses throughout storage stage. At the end of the storage period, the highest value was determined in the sample filled in the small intestine (20.10%). All fatty acid values were increased, and the highest increase was identified in oleic acid (C 18:1) (skin bag 2.18%), linoleic acid (18:2) (appendix 0.41%), and palmitic acid (C 16:0) (small intestine 0.34%), respectively. All organic acids increased in stored sample. The highest increase among organic acids was determined to be 4.47% in lactic acid. As a result of the Texture Profile Analyses (TPA), the hardness, and adhesiveness of Tulum cheeses increased during storage periods, whereas the springiness, cohesiveness, and chewiness values decreased. Gumminess value declined in the sample filled into the appendix (with a value of 36.01), whereas it increased in the other two samples. The highest increase in hardness values was 2,520.27 N at given storage time was in the samples filled into appendix while the highest adhesive values of -49.82 were determined in the sample filled into small intestine. PRACTICAL APPLICATION: Tulum cheese is usually produced by filling sheep or goat skin bag. Goat or sheep skin bag are not always available, and the amount of cheese produced in them is excessive. Therefore, cheeses were also filled to small intestine and appendix. At the end of the study, there were no negative effects on cheeses filled with intestine and appendix. The use of small intestine and appendix has helped to develop a product that will be appreciated by the consumers with no adverse effects in the physicochemical and textural properties of cheese.
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Affiliation(s)
- Oktay Tomar
- Faculty of Agriculture and Natural Science, Kocaeli University, Kocaeli, Turkey
| | - Gökhan Akarca
- Engineering Faculty, Food Engineering Department, Afyon Kocatepe University, Afyonkarahisar, Turkey
| | - Veli GÖk
- Ahmet İpek Meat Co., Afyonkarahisar, Turkey
| | - M Yusuf Çağlar
- Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
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Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. Food Res Int 2020; 136:109494. [PMID: 32846575 DOI: 10.1016/j.foodres.2020.109494] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 02/07/2023]
Abstract
The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.
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Affiliation(s)
- Amarela Terzić-Vidojević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
| | - Katarina Veljović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Maja Tolinački
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milica Živković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jovanka Lukić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Lozo
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Đorđe Fira
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Branko Jovčić
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Ivana Strahinić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Begović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Marija Miljković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milan Kojić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Ljubiša Topisirović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nataša Golić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
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AKARCA G. Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.33818] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Khattab AR, Guirguis HA, Tawfik SM, Farag MA. Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.009] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Rani S, Jagtap S. Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:497-506. [PMID: 30728594 PMCID: PMC6342820 DOI: 10.1007/s13197-018-3482-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/17/2018] [Accepted: 10/29/2018] [Indexed: 11/28/2022]
Abstract
The effect of exogenous microbial lipase enzyme on the ripening of Swiss cheese (0, 200, and 800U lipase in 30 L milk) was investigated for the physico-chemical, textural and sensory properties, along with its microstructure. The aim of this study was to investigate the application of microbial lipase to accelerate the ripening without affecting its original desirable quality characteristics. The effect of the microbial lipase was studied at different time periods (2, 30, 45, and 60 days) of the Swiss cheese ripening stages. Statistical analysis of the results showed that the physico-chemical parameters of cheese slightly increased during the ripening. Also, at all stages of the ripening hardness of Swiss cheese increased while the brittleness decreased. The number and size of the fat globules were also affected by the addition of the lipases. This study also showed that increase in the lipase amount had no significant change in quality and sensory parameters. Therefore, 200U of lipase was found to be sufficient to reduce the ripening time from 90 to 60 days by maintaining its genuine quality. Thus, this study suggested that the addition of microbial lipase may significantly reduce the cost of the cheese production by lowering the ripening period by 1 month and maintaining the quality of the final product.
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Affiliation(s)
- Sapna Rani
- Microbiology Department, School of Life Sciences, Pondicherry University, R.V. Nagar Kalapet, Pondicherry, 605014 India
| | - Sharmili Jagtap
- Microbiology Department, School of Life Sciences, Pondicherry University, R.V. Nagar Kalapet, Pondicherry, 605014 India
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14
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Tomar O. The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12574] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Oktay Tomar
- Engineering Faculty Food Engineering Department Afyon Kocatepe University Afyonkarahisar 03200 Turkey
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15
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GURSOY OGUZ, KÜÇÜKÇETİN AHMET, GÖKÇE ÖZGE, ERGİN FİRUZE, KOCATÜRK KÜBRA. Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese. ACTA ACUST UNITED AC 2018; 90:3661-3674. [DOI: 10.1590/0001-3765201820180310] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Accepted: 05/21/2018] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - ÖZGE GÖKÇE
- Burdur Mehmet Akif Ersoy University, Turkey
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16
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Soltani M, Sahingil D, Gokce Y, Hayaloglu A. Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin. J Dairy Sci 2016; 99:7744-7754. [DOI: 10.3168/jds.2016-11179] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Accepted: 06/12/2016] [Indexed: 11/19/2022]
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17
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Lešić T, Pleadin J, Krešić G, Vahčić N, Markov K, Vrdoljak M, Frece J. Chemical and fatty acid composition of cow and sheep milk cheeses in a lamb skin sack. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2015.11.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2015.12.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Eroglu A, Toker OS, Dogan M. Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12250] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ali Eroglu
- Engineering Faculty; Food Engineering Department; Tunceli University; 62000 Tunceli Turkey
| | - Omer Said Toker
- Chemical and Metallurgical Engineering Faculty; Food Engineering Department; Yildiz Technical University; 34210 Istanbul Turkey
| | - Mahmut Dogan
- Engineering Faculty; Food Engineering Department; Erciyes University; 38039 Kayseri Turkey
- TAGEM Food Analysis Center Co; Erciyes University Science and Technology Park; 38039 Kayseri Turkey
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20
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Esteban-Torres M, Santamaría L, de las Rivas B, Muñoz R. Characterisation of a cold-active and salt-tolerant esterase from Lactobacillus plantarum with potential application during cheese ripening. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.08.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Şengül M, Erkaya T, Dervişoğlu M, Aydemir O, Gül O. Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12120] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mustafa Şengül
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240 Erzurum Turkey
| | - Tuba Erkaya
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240 Erzurum Turkey
| | - Muhammet Dervişoğlu
- Department of Food Engineering; Faculty of Engineering; Ondokuz Mayıs University; 55139 Samsun Turkey
| | - Oğuz Aydemir
- Department of Food Engineering; Faculty of Engineering; Çankırı Karatekin University; 18100 Çankırı Turkey
| | - Osman Gül
- Vocational Collage of Yesilyurt Demir Celik; Ondokuz Mayıs University; 55139 Samsun Turkey
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22
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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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23
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Abstract
The effects of high-pressure (HP) treatments (200, 300, 400 and 500MPa for 10 min, 2P to 5P) applied on day 1 to accelerate the ripening of hard cheeses. The proteolysis, lipolysis, texture and sensory properties were studied in 90 days at 10°C. HP treatments increased proteolysis and sensory properties at all stages of ripening in all treated cheeses, furthermore, higher hydrolysis and sensory properties were found in 3P cheeses. However, HP treatments had no positive effects on cheeses lipolysis development, especially, in 5P cheeses.
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24
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Hayaloglu AA, Karabulut I. Characterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheeses. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.587626] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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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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26
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Ferrandini E, Castillo M, de Renobales M, Virto MD, Garrido MD, Rovira S, López MB. Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese. J Dairy Sci 2012; 95:2788-96. [PMID: 22612916 DOI: 10.3168/jds.2011-4733] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2011] [Accepted: 01/20/2012] [Indexed: 11/19/2022]
Abstract
The influence of lamb rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste rennet. The rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese.
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Affiliation(s)
- E Ferrandini
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, Campus de Espinardo, E- 30071 Murcia, Spain
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27
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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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28
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Andic S, Tuncturk Y, Javidipour I. Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese. FOOD SCI TECHNOL INT 2011; 17:375-94. [DOI: 10.1177/1082013210382485] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Effects of vacuum packaging and frozen storage were studied on the formation of free fatty acids (FFAs), volatile compounds and microbial counts of Motal cheese samples stored for a period of 180 days. The FFA concentration of Motal cheese samples increased throughout the storage period of 180 days. However, the FFA contents of samples stored at —18 °C showed considerably lower values than those of the samples stored at 4 °C. Palmitic (C16:0) and oleic (C18:1) acids were the most abundant FFAs in all the treatments. The volatile compounds detected by headspace solid-phase microextraction (HS-SPME) profile of Motal cheese consisted of 16 esters, 10 acids, 6 ketones, 4 alcohols, 3 aldehydes, styrene, p-cresol and m-cresol. Results showed that storage at —18 °C can limit the excessive volatile compound formation. Samples stored at 4°C with vacuum packaging showed comparatively high concentration of esters, ketones and alcohols. Samples stored without vacuum packaging at 4°C showed 2-nonanone as the most abundant volatile compound toward the end of storage period. Storage at 4°C under vacuum packaging decreased the mold—yeast counts of samples. Frozen storage could be a suitable method for storing the Motal cheese.
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Affiliation(s)
- S. Andic
- Department of Food Engineering, Faculty of Engineering and Architecture, Yuzuncu Yil University, 65080 Van, Turkey,
| | - Y. Tuncturk
- Department of Food Engineering, Faculty of Engineering and Architecture, Yuzuncu Yil University, 65080 Van, Turkey
| | - I. Javidipour
- Department of Food Engineering, Faculty of Engineering and Architecture, Yuzuncu Yil University, 65080 Van, Turkey
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29
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Serhan M, Linder M, Hosri C, Fanni J. Changes in proteolysis and volatile fraction during ripening of Darfiyeh, a Lebanese artisanal raw goat's milk cheese. Small Rumin Res 2010. [DOI: 10.1016/j.smallrumres.2010.01.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Vural A, Narin I, Erkan ME, Soylak M. Trace metal levels and some chemical parameters in herby cheese collected from south eastern Anatolia-Turkey. ENVIRONMENTAL MONITORING AND ASSESSMENT 2008; 139:27-33. [PMID: 17562196 DOI: 10.1007/s10661-007-9806-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2007] [Accepted: 04/20/2007] [Indexed: 05/15/2023]
Abstract
Due to the consumption of the herby cheese in south eastern Anatolia-Turkey is at high ratio, chemical parameters such as dry matter, pH, acidity, aCl, protein, fat and trace metal contents in 50 different herby cheeses produced at this region have been determined in the presented study. The content of lead, copper, cobalt, nickel, chromium, cadmium, and iron have been analyzed by flame atomic absorption spectrometer in air/acetylene flame after combination ash digestion method and wet digestion method. The mean concentration of lead, copper, cobalt, nickel, chromium and cadmium in our samples are higher than literature values except iron.
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Affiliation(s)
- Aydin Vural
- Faculty of Veterinary Medicine, Food Hygiene and Technology Department, Dicle University, 21280 Diyarbakir, Turkey
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31
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Kamber U. The Traditional Cheeses of Turkey: The Aegean Region. FOOD REVIEWS INTERNATIONAL 2007. [DOI: 10.1080/87559120701762195] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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32
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Hayaloglu AA, Fox PF, Guven M, Cakmakci S. Cheeses of Turkey: 1. Varieties ripened in goat-skin bags. ACTA ACUST UNITED AC 2007. [DOI: 10.1051/lait:2007006] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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33
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34
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Hayaloglu AA, Cakmakci S, Brechany EY, Deegan KC, McSweeney PLH. Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags. J Dairy Sci 2007; 90:1102-21. [PMID: 17297085 DOI: 10.3168/jds.s0022-0302(07)71597-7] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Tulum cheeses were manufactured from raw ewe's milk and ripened in goat's skin bags (tulums) or plastic containers to understand the effect of ripening container on the chemical composition, biochemistry, microbiology, and volatile composition of Tulum cheeses during 150 d of ripening. Chemical compositions of the cheeses ripened in tulums were significantly different and the moisture contents decreased rapidly in those cheeses because of the porous structure of the tulum. Higher microbial counts were detected in the cheeses ripened in plastic than in cheeses ripened in tulums. Differences in nitrogenous compounds and total free AA of the cheeses were not significant. Total concentrations of free AA in cheeses increased with age and Glu, Ala, Val, Leu, and Phe were the most abundant AA in the cheeses. Urea-PAGE of pH 4.6-insoluble fractions of the cheeses during ripening showed similar degradation patterns in all cheeses. Peptide profiles by reversed-phase HPLC of pH 4.6- and ethanol-soluble or ethanol-insoluble fractions of the cheeses revealed only minor differences in the concentrations of some peptides among the cheeses; however, age-related changes in peptide concentrations were significantly different among the cheeses. Cheeses were analyzed at 90 d of ripening for volatile compounds by solid-phase microextraction gas chromatography-mass spectrometry. One hundred volatile components were identified, including 11 acids, 16 esters, 12 methyl ketones, 7 aldehydes, 22 alcohols, 7 sulfur compounds, 6 terpenes, and 19 miscellaneous compounds. The main components were short-chain fatty acids, 2-butanone, diacetyl, and primary alcohols. Quantitative differences in several volatile compounds were evident among the cheeses. Cheeses ripened in tulums or plastic had similar aroma patterns, but the concentrations of some components were different.
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Affiliation(s)
- A A Hayaloglu
- Department of Food Engineering, Engineering Faculty, Inonu University, 44280 Malatya, Turkey.
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