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Uzkuç H, Karagül Yüceer Y. Effect of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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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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Kavas N, Kavas G, Kınık Ö, Ateş M, Şatır G, Kaplan M. Effect of probiotic and symbiotic microencapsulation supplementation on the physico‐chemical characteristics and organic acid content of goat cheese. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nazan Kavas
- Ege Higher Vocational School, Food Technology Programme Ege University Izmir Turkey
| | - Gökhan Kavas
- Department of Dairy Technology, Faculty of Agriculture Ege University Izmir Turkey
| | - Özer Kınık
- Department of Dairy Technology, Faculty of Agriculture Ege University Izmir Turkey
| | - Mustafa Ateş
- Faculty of Biology, Basic and Endustrial Microbiology Ege University Izmir Turkey
| | - Gülçin Şatır
- Faculty of Health Sciences, Nutrition and Dietetics Süleyman Demirel University Isparta Turkey
| | - Muammer Kaplan
- Tübitak Marmara Research Center Food Institute Kocaeli Turkey
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Akan E. An evaluation of the in vitro antioxidant and antidiabetic potentials of camel and donkey milk peptides released from casein and whey proteins. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3743-3751. [PMID: 34471298 DOI: 10.1007/s13197-020-04832-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2020] [Accepted: 10/01/2020] [Indexed: 12/24/2022]
Abstract
In this study, some biological activities including antioxidant activity (DPPH radical scavenging activity, ABTS radical scavenging activity, and CUPRAC assay), DPP-IV enzyme inhibitory activity, and α-glucosidase enzyme inhibitory activity of peptides released from in vitro gastrointestinal digested casein and the whey proteins of camel and donkey milk were evaluated. While the highest antioxidant activity was determined to be in the digested camel casein fraction using the ABTS and CUPRAC methods, the digested donkey casein fraction was determined to have the highest radical scavenging activity using the DPPH method. The highest DPP-IV inhibitory activity was detected in digested camel and donkey milk casein fractions. Digested whey fractions of camel and donkey milk had a lower DPP-IV inhibitory activity compared to the digested casein fractions. However, digested whey fractions of camel and donkey milk did not show α-glucosidase inhibitory activity, and digested donkey casein fraction showed the highest α-glucosidase inhibitory activity with a 12.5 µg/mL IC50 value. It was concluded that peptides released from digested casein fraction of camel and donkey milk have potent antioxidant and particularly antidiabetic properties.
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Affiliation(s)
- Ecem Akan
- Faculty of Agriculture, Department of Dairy Technology, Aydın Adnan Menderes University, 09970 Koçarlı Aydın, Turkey
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Abstract
This work aimed to study the effects of using ewe’s milk from Churra, Assaf, or both breeds on the physicochemical and sensory characteristics of Zamorano cheese at the end of ripening. Zamorano cheese is a hard variety with protected designation of origin (PDO) produced in the province of Zamora (Spain) with raw or pasteurized ewe’s milk. Five batches of Zamorano cheese were produced with pasteurized ewe’s milk. One batch was elaborated using milk from the Churra breed, the other using milk from the Assaf breed, and the remaining three employed milk mixtures of Churra and Assaf breeds in the proportions 75:25, 50:50 and, 25:75, respectively. Cheeses made with a higher proportion of Churra milk showed a predominance of hydrophilic peptides, while hydrophobic peptides predominated in cheeses with a greater percentage of milk from the Assaf breed. The largest content of most free amino acids was found in cheeses produced with the highest percentage of Churra milk. These cheeses presented the highest values for fat acidity index and free fatty acids content and showed greater elasticity and adhesiveness, as well as lower granularity and hardness. In the sensory evaluation, aftertaste and persistence were higher in these cheeses, being scored with the best overall values.
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Fresno M, Torres A, Capote J, Álvarez S. Effect of breed on physicochemical and sensory characteristics of fresh, semihard and hard goat’s milk cheeses. JOURNAL OF APPLIED ANIMAL RESEARCH 2020. [DOI: 10.1080/09712119.2020.1815751] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- María Fresno
- Department of Animal Production, Grassland and Forages, Canary Agronomic Research Institute (ICIA), La Laguna (Santa Cruz de Tenerife), Spain
| | - Alexandr Torres
- Department of Animal Production, Grassland and Forages, Canary Agronomic Research Institute (ICIA), La Laguna (Santa Cruz de Tenerife), Spain
| | - Juan Capote
- Department of Animal Production, Grassland and Forages, Canary Agronomic Research Institute (ICIA), La Laguna (Santa Cruz de Tenerife), Spain
| | - Sergio Álvarez
- Department of Animal Production, Grassland and Forages, Canary Agronomic Research Institute (ICIA), La Laguna (Santa Cruz de Tenerife), Spain
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Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109127] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Shabbir U, Huma N, Javed A. Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.28918] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract This study aimed to develop goat’s milk cheese to conserve the major milk constituents. Household dahi (yoghurt) is an inexpensive source of starter cultures that contains several types of microorganism of which most are thermophilic in nature and can be used in the production of goat’s milk cheese. Different concentrations of dahi (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were used to prepare the cheeses following the standard procedure for cheese manufacturing. The cheeses were analysed for their physicochemical, textural and organoleptic parameters. The highest yield was recorded for T1.0% (17.33%) and the lowest for T2.5% (15.58%). Significant (p < 0.05) differences were found for the pH, acidity and moisture content of the different goat’s milk cheese samples. The moisture content was highest in T0.5% (59.30) and lowest in T2.5% (52.20). The texture profile was significant (p < 0.05) for firmness, adhesiveness, gumminess and chewiness between the treatments. The sensory scores indicated that T1.0% was preferred by the panellists, followed by T1.5% and then the other treatments. It was concluded that goat’s milk cheese could be prepared with good quality characteristics using 1% dahi as the starter culture.
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Chemical and physicochemical changes in Serrana goat cheese submitted to extra-long ripening periods. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.071] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Miloradovic Z, Kljajevic N, Miocinovic J, Tomic N, Smiljanic J, Macej O. High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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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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Judacewski P, Los PR, Benvenutti L, Alberti A, Simões DR, Nogueira A. Quality assessment of white mold-ripened cheeses manufactured with different lactic cultures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3831-3837. [PMID: 26692071 DOI: 10.1002/jsfa.7577] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Revised: 12/04/2015] [Accepted: 12/11/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND White mold-ripened cheeses were investigated with the objective of proposing a colorimetric method to monitor the surface growth of Penicillium candidum and to evaluate the influence of the mesophilic (homofermentative (QMO) and heterofermentative (QMLD)) and thermophilic (QT) starter cultures on the physicochemical composition and sensory description. RESULTS The whiteness index was effective in proving the appearance of superficial mycelium and the stability of white mold growth. The lactic cultures showed significant influence on most of the physicochemical analyses. The cheese made with thermophilic lactic culture had a 1 day gain in the growth of mycelium on the surface; nevertheless, the appearance of this product was potentially not acceptable for consumers. The heterofermentative mesophilic cheese had a better appearance and texture profile. However, the homofermentative mesophilic cheese showed aspects of fresh cheese and was acceptable for a wide range of consumers. CONCLUSION The whiteness index was efficient to monitor the surface growth of P. candidum. The highest proteolytic effect was found in the QMLD and QT cultures. However, the cheese elaborated with the QMLD culture showed the best sensory acceptance. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Priscila Judacewski
- Postgraduate Program in Food Science and Technology, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil
| | - Paulo R Los
- Postgraduate Program in Food Science and Technology, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil
| | - Laís Benvenutti
- Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil
| | - Aline Alberti
- Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil
| | - Deise Rs Simões
- Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil
| | - Alessandro Nogueira
- Postgraduate Program in Food Science and Technology, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil
- Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, CEP 84.030-900, Ponta Grossa, PR, Brazil
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Norwegian goat milk composition and cheese quality: The influence of lipid supplemented concentrate and lactation stage. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.12.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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de Almeida Júnior WLG, Ferrari ÍDS, de Souza JV, da Silva CDA, da Costa MM, Dias FS. Characterization and evaluation of lactic acid bacteria isolated from goat milk. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.013] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Skeie S, Inglingstad R, Brunborg L, Eknæs M. The influence of the deletion in exon 12 of the gene encoding αs1-casein (CSN1S1) in the milk of the Norwegian dairy goat breed on milk coagulation properties and cheese quality. Small Rumin Res 2014. [DOI: 10.1016/j.smallrumres.2014.07.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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