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Tekin A, Hayaloglu AA. Understanding the mechanism of ripening biochemistry and flavour development in brine ripened cheeses. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105508] [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]
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2
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Sulejmani E, Hayaloglu AA. Influence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14689] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Erhan Sulejmani
- Department of Food Technology University of Tetova Tetovo North Macedonia
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3
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Bansal V, Mishra SK. Reduced-sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety. Compr Rev Food Sci Food Saf 2020; 19:733-758. [PMID: 33325171 DOI: 10.1111/1541-4337.12524] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 11/21/2019] [Accepted: 11/21/2019] [Indexed: 02/06/2023]
Abstract
Sodium chloride (NaCl) universally well-known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2 ), or magnesium chloride (MgCl2 ). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced-sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage-causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.
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Affiliation(s)
- Venus Bansal
- Department of Dairy Technology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
| | - Santosh Kumar Mishra
- Department of Dairy Microbiology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
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4
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Lee YN, Lee SM, Kim KO. Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age. J Food Sci 2020; 84:2961-2972. [PMID: 31612540 DOI: 10.1111/1750-3841.14784] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 07/20/2019] [Accepted: 07/30/2019] [Indexed: 12/31/2022]
Abstract
The high sodium content of kimchi is a contradicting factor from its fame as a healthy food. With the aim of reducing the sodium content of kimchi, the objective of this study was to understand the effect of providing "sodium-reduced" information on the acceptance of kimchi according to the age of consumption. Six sodium-reduced kimchi samples, prepared with different percentages of sodium reduction (25% and 50%) and potassium chloride concentration (none, 0.47%, and 0.93%), were compared to control kimchi (2.0% w/v NaCl). Sensory characterization of the samples was obtained using descriptive analysis. A total of 167 kimchi consumers with balanced proportion of the young (below 40) and the old (above 40) evaluated seven kimchi samples in either of the two conditions: blind testing condition or informed testing condition where each of the samples was provided with a label that informed about "sodium reduction percentage" and "whether a salt replacer was used or not." The results showed that in terms of healthiness perception, Korean female consumers believed that kimchi with a high sodium reduction rate would contribute to health in general, though an unfavorable notion of using a salt replacer was also observed. Also, the results suggested that promoting information about sodium reduction in kimchi would generally increase consumer acceptance. However, this phenomenon was influenced not only by the sample for which the information was provided, but also by the age of consumers with different health interests and kimchi experience. PRACTICAL APPLICATION: The findings of this study showed simply reducing sodium and promoting it with a health claim showed limitation in achieving a high level of sodium reduction, such as a 50% reduction rate, which implied the importance of using supplementary material such as potassium chloride that can fulfill the missing saltiness and flavors of the original product. Promotion of "sodium-reduced" claims in kimchi generally results in increased consumer acceptance. However, the effectiveness of the information was dependent on which sample was provided and the age of the consumers, among whom health interests and kimchi experience differ.
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Affiliation(s)
- Yoo-Na Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul, 03760, Republic of Korea
| | - Soh Min Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul, 03760, Republic of Korea
| | - Kwang-Ok Kim
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul, 03760, Republic of Korea
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García-Gómez B, Vázquez-Odériz ML, Muñoz-Ferreiro N, Romero-Rodríguez MÁ, Vázquez M. Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108279] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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6
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Moatsou G, Zoidou E, Choundala E, Koutsaris K, Kopsia O, Thergiaki K, Sakkas L. Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese. Foods 2019; 8:foods8060204. [PMID: 31212648 PMCID: PMC6617074 DOI: 10.3390/foods8060204] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 06/01/2019] [Accepted: 06/06/2019] [Indexed: 11/25/2022] Open
Abstract
This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation of denatured whey proteins was carried out by: i. adding commercial microparticulated whey protein (MWP) in reduced-fat cheese milk (RFM), or ii. by ‘in situ’ heat-induced partial denaturation of whey proteins of reduced-fat cheese milk (RFD). The implemented cheesemaking conditions included curd washing, moderate clotting, scalding temperatures, and ripening of cheeses packed in plastic bags under vacuum at 10 °C. Full-fat cheeses (FF) were manufactured in parallel. Physicochemical composition, textural profile, and proteolysis were assessed throughout 60 days of ripening. The mean moisture, fat on dry matter (FDM), moisture on non-fat substances (MNFS), protein on dry matter (PDM), salt, and salt-in-moisture (S/M) content of the RF cheeses were 47.4%, 32.8%, 57.3%, 54.3%, 1.63%, and 3.36%, respectively; pH ≈ 5.0, aw ≈ 0.977, Ca ≈ 1000 mg/100 g cheese. The MNFS of FF and RF cheeses were similar. Proteolysis indices were not affected by any of the treatments, and they were similar to the FF counterparts. The applied cheesemaking technology was adequate for the production of semi-hard reduced-fat and reduced-sodium cheeses. Ripening under packaging hindered moisture loss without impairing the evolution of proteolysis and textural parameters. The same holds true for salting in NaCl/KCl brine. The high pasteurization of cheese milk was more effective for the increase of moisture and MNFS than the addition of MWP, without exhibiting any adverse effects.
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Affiliation(s)
- Golfo Moatsou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Evangelia Zoidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Evangelia Choundala
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Konstantinos Koutsaris
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Olga Kopsia
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Katerina Thergiaki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Lambros Sakkas
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
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8
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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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9
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Loudiyi M, Aït-Kaddour A. Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones. Crit Rev Food Sci Nutr 2018; 59:2442-2457. [DOI: 10.1080/10408398.2018.1455637] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- M. Loudiyi
- Université Clermont Auvergne, VetAgro Sup, Lempdes, France
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR sur le Fromage, UMRF, Aurillac, France
| | - A. Aït-Kaddour
- Université Clermont Auvergne, VetAgro Sup, Lempdes, France
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR sur le Fromage, UMRF, Aurillac, France
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10
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Motevalizadeh E, Mortazavi SA, Milani E, Hooshmand-Dalir MAR. Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract. Food Sci Nutr 2018; 6:356-372. [PMID: 29564103 PMCID: PMC5849897 DOI: 10.1002/fsn3.563] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 11/08/2017] [Accepted: 11/15/2017] [Indexed: 11/12/2022] Open
Abstract
Response surface methodology (RSM) was used to optimize pizza cheese containing carrot extract. The effects of two important independent variables including soybean oil (5%–20%) and carrot extract (5%–20%) were studied on physicochemical and textural properties of pizza cheese containing carrot extract. According to the results, RSM was successfully used for optimizing formulation of pizza cheese containing carrot juice. Results of this study revealed that oil (A), carrot (B), AB, square term of carrot (B2), B, AB, square term of oil (A2), B2, AB, AB, A2B, A2, A2, A, A2, A2, AB, and AB2 had the most effect on moisture, acidity, stretch, L*, a*, b*, hardness, meltability, springiness, peroxide value (PV), cohesiveness, chewiness, gumminess, fracture force, adhesiveness force, stiffness, flavor, and overall acceptability, respectively. A formulation upon 20% oil and 10.88% carrot extract was found as the optimal formulation for pizza cheese containing carrot extract. At the optimal formulation, PV, L*, a*, b*, meltability, stretch, cohesiveness, springiness, gumminess, chewiness, adhesive force, flavor, texture, and overall acceptability at the optimum formulation were measured 2.23, 82.51, −3.69, 18.05, 17.86, 85.61, 0.41, 7.874, 23.7, 0.27, 0.61, 3.50, 3.95, and 3.65, respectively.
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Affiliation(s)
- Ehsan Motevalizadeh
- Department of Food Science and Technology Azad Islamic University of Sabzevar Sabzevar Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology Azad Islamic University of Sabzevar Sabzevar Iran
| | - Elnaz Milani
- Iranian Academic Center for Education Culture and Research (ACECR) Mashhad Iran
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11
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Van Hekken D, Tunick M, Renye J, Tomasula P. Characterization of starter-free Queso Fresco made with sodium-potassium salt blends over 12 weeks of 4°C storage. J Dairy Sci 2017; 100:5153-5166. [DOI: 10.3168/jds.2016-12081] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Accepted: 02/24/2017] [Indexed: 11/19/2022]
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12
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Gandhi A, Shah NP. Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells. J Food Sci 2016; 81:H991-H1000. [DOI: 10.1111/1750-3841.13260] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 12/13/2015] [Accepted: 01/31/2016] [Indexed: 11/26/2022]
Affiliation(s)
- Akanksha Gandhi
- Food and Nutritional Science, School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
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13
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Soares C, Fernando AL, Mendes B, Martins APL. The effect of lowering salt on the physicochemical, microbiological and sensory properties of São João cheese of Pico Island. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12198] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Catarina Soares
- Departamento de Ciências e Tecnologia da Biomassa; Faculdade de Ciências e Tecnologia; FCT; Universidade Nova de Lisboa; 2829-516 Caparica Portugal
| | - Ana Luisa Fernando
- Departamento de Ciências e Tecnologia da Biomassa; Faculdade de Ciências e Tecnologia; FCT; Universidade Nova de Lisboa; 2829-516 Caparica Portugal
| | - Benilde Mendes
- Departamento de Ciências e Tecnologia da Biomassa; Faculdade de Ciências e Tecnologia; FCT; Universidade Nova de Lisboa; 2829-516 Caparica Portugal
| | - António P L Martins
- UEISTSA; INIAV IP, IAPMEI Campus, Estrada do Paço do Lumiar; 22 Ed. S 1649-038 Lisboa Portugal
- Departamento de Ciências e Engenharia de Biossistemas; Instituto Superior de Agronomia; Universidade de Lisboa; Tapada da Ajuda 1349-017 Lisboa Portugal
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14
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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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15
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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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16
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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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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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18
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Sáez-Plaza P, Michałowski T, Navas MJ, Asuero AG, Wybraniec S. An Overview of the Kjeldahl Method of Nitrogen Determination. Part I. Early History, Chemistry of the Procedure, and Titrimetric Finish. Crit Rev Anal Chem 2013. [DOI: 10.1080/10408347.2012.751786] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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Ozcan T, Eren-Vapur U. Effect of Different Rennet Type on Physico-Chemical Properties and Bitterness in White Cheese. ACTA ACUST UNITED AC 2013. [DOI: 10.7763/ijesd.2013.v4.307] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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20
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Hussain R, Gaiani C, Scher J. From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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21
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Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese. J DAIRY RES 2012; 80:7-13. [DOI: 10.1017/s002202991200043x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The effect of partial substitution of NaCl with KCl on texture profile, soluble Ca, K, Na, and P, and microstructure of low-moisture mozzarella cheese (LMMC) was investigated. LMMC batches were prepared using four combinations of NaCl and KCl salt viz., NaCl only, NaCl:KCl, 3:1, 1:1 and 1:3 (w/w); all used at of 46 g/kg curd and plasticised in 4% brine containing the above salt mixtures. Texture profile, microstructure, and percentages of soluble Ca, K, Na, and P were determined. There were no significant differences in hardness, cohesiveness, adhesiveness, and gumminess among the experimental LMMC batches. Environmental scanning electron microscopy images showed compact and homogeneous structure of LMMC at day 27 of storage; however, no significant difference was observed among the experimental LMMC batches. Hardness increased significantly in all experimental LMMC during storage. LMMC salted with NaCl/KCl mixtures had almost similar sensory properties compared with the control. There was no significant difference in creaminess, bitterness, saltiness, sour-acid, and vinegary taste among the experimental LMMC at the same storage period.
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22
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Karimi R, Mortazavian A, Karami M. Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. J Dairy Sci 2012; 95:4209-22. [DOI: 10.3168/jds.2011-4872] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Accepted: 03/16/2012] [Indexed: 11/19/2022]
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23
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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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24
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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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25
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Ayyash M, Shah N. Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl. J Dairy Sci 2011; 94:3769-77. [DOI: 10.3168/jds.2010-4104] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2010] [Accepted: 04/02/2011] [Indexed: 01/29/2023]
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26
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Albarracín W, Sánchez IC, Grau R, Barat JM. Salt in food processing; usage and reduction: a review. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02492.x] [Citation(s) in RCA: 141] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Ayyash MM, Shah NP. Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese. J Food Sci 2010; 76:C31-7. [DOI: 10.1111/j.1750-3841.2010.01901.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Armenteros M, Aristoy M, Barat J, Toldrá F. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.04.056] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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29
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Karagul Yuceer Y, Tuncel B, Guneser O, Engin B, Isleten M, Yasar K, Mendes M. Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese. J Dairy Sci 2009; 92:4146-57. [DOI: 10.3168/jds.2009-2124] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Kesenkaş H, Dinkçia N, Kemal Seçkinb A, Kinika Ö, Gönç S. The effect of using vegetable fat blend on some attributes of kashar cheese. GRASAS Y ACEITES 2008. [DOI: 10.3989/gya.032408] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Alichanidis E, Polychroniadou A. Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review. ACTA ACUST UNITED AC 2008. [DOI: 10.1051/dst:2008023] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Al-Otaibi MM, Wilbey RA. Effect of chymosin reduction and salt substitution on the properties of white salted cheese. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.08.006] [Citation(s) in RCA: 26] [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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Cinbas T, Kilic M. Proteolysis and lipolysis in White cheeses manufactured by two different production methods. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2005.01102.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sihufe GA, Zorrilla SE, Rubiolo AC. The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.09.027] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Growth and Proteolytic Activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in Reduced Sodium Kashkaval Cheese. World J Microbiol Biotechnol 2005. [DOI: 10.1007/s11274-005-2380-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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37
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Hayaloglu AA, Guven M, Fox PF, McSweeney PLH. Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening. J Dairy Sci 2005; 88:3460-74. [PMID: 16162519 DOI: 10.3168/jds.s0022-0302(05)73030-7] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Turkish White-brined cheese was manufactured using Lactococcus strains (Lactococcus lactis ssp. lactis NCDO763 plus L. lactis ssp. cremoris SK11 and L. lactis ssp. lactis UC317 plus L. lactis ssp. cremoris HP) or without a starter culture, and ripened for 90 d. It was found that the use of starters significantly influenced the physical, chemical, biochemical, and sensory properties of the cheeses. Chemical composition, pH, and sensory properties of cheeses made with starter were not affected by the different starter bacteria. The levels of soluble nitrogen fractions and urea-PAGE of the pH 4.6-insoluble fractions were found to be significantly different at various stages of ripening. Urea-PAGE patterns of the pH 4.6-insoluble fractions of the cheeses showed that considerable degradation of alpha(s1)-casein occurred and that beta-casein was more resistant to hydrolysis. The use of a starter culture significantly influenced the levels of 12% trichloroacetic acid-soluble nitrogen, 5% phosphotungstic acid-soluble nitrogen, free amino acids, total free fatty acids, and the peptide profiles (reverse phase-HPLC) of 70% (vol/vol) ethanol-soluble and insoluble fractions of the pH 4.6-soluble fraction of the cheeses. The levels of peptides in the cheeses increased during the ripening period. Principal component and hierarchical cluster analyses of electrophoretic and chromatographic results indicated that the cheeses were significantly different in terms of their peptide profiles and they were grouped based on the use and type of starter and stage of ripening. Levels of free amino acid in the cheeses differed; Leu, Glu, Phe, Lys, and Val were the most abundant amino acids. Nitrogen fractions, total free amino acids, total free fatty acids, and the levels of peptides resolved by reverse phase-HPLC increased during ripening. No significant differences were found between the sensory properties of cheeses made using a starter, but the cheese made without starter received lower scores than the cheeses made using a starter. It was found that the cheese made with strains NCDO763 plus SK11 had the best quality during ripening. It was concluded that the use of different starter bacteria caused significant differences in the quality of the cheese, and that each starter culture contributed to proteolysis to a different degree.
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Affiliation(s)
- A A Hayaloglu
- Department of Food Engineering, Engineering Faculty, Inonu University, TR-44280 Malatya, Turkey.
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Madadlou A, Khosroshahi A, Mousavi ME. Rheology, Microstructure, and Functionality of Low-Fat Iranian White Cheese Made with Different Concentrations of Rennet. J Dairy Sci 2005; 88:3052-62. [PMID: 16107393 DOI: 10.3168/jds.s0022-0302(05)72986-6] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A batch of full-fat (23% target fat) and 3 batches of low-fat (6% target fat) Iranian white cheese with different rennet concentrations (1-, 2-, and 3-fold the normal usage) were produced to study the effect of fat content reduction and promoted proteolysis on the textural and functional properties of the product. Cheese samples were analyzed with respect to their rheological parameters (uniaxial compression and small amplitude oscillatory shear), meltability, microstructure, and sensory characteristics. Reduction of fat content from 23 to 6% had adverse effects on the texture, functionality, cheese-making yield, and sensory characteristics of Iranian white cheese. Fat reduction increased the instrumental hardness parameters (storage modulus, stress at fracture, and Young's modulus of elasticity), decreased the cheese meltability and yield, and made the microstructure more compact. Doubling the rennet concentration reduced values of instrumental hardness parameters, increased the meltability, and improved the sensory impression of texture. Although increasing the rennet concentration to 2-fold the normal usage resembled somewhat the low-fat cheese to its full-fat counterpart, it appeared to cause more reduction in yield. Increasing the rennet concentration 3-fold the normal usage produced a product slightly more elastic than the low-fat cheese with normal concentration of rennet. Increasing the rennet concentration to 2-fold the normal usage was useful for improving the textural, functional, and sensory properties of low-fat Iranian white cheese.
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Affiliation(s)
- A Madadlou
- Department of Food Science and Engineering, Faculty of Agricultural Biosystem Engineering, University of Tehran, Iran.
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Hayaloglu A, Guven M, Fox P, Hannon J, McSweeney P. Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2003.12.008] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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41
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Verdini R, Zorrilla S, Rubiolo A. Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions. Effect of ripening time and sampling zone. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2003.09.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Abd El-Salam M, Alichanidis E. Cheese varieties ripened in brine. ACTA ACUST UNITED AC 2004. [DOI: 10.1016/s1874-558x(04)80046-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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Guinee T, Fox P. Salt in Cheese: Physical, Chemical and Biological Aspects. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY 2004. [DOI: 10.1016/s1874-558x(04)80069-1] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Yazici F, Dervisoglu M. Effect of pH adjustment on some chemical, biochemical, and sensory properties of Civil cheese during storage. J FOOD ENG 2003. [DOI: 10.1016/s0260-8774(02)00208-x] [Citation(s) in RCA: 15] [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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Sihufe G, Zorrilla S, Rubiolo A. Casein Degradation of Fynbo Cheese Salted with NaCl/KCl Brine and Ripened at Various Temperatures. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb14125.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Verdini R, Zorrilla S, Rubiolo A. Free Amino Acid Profiles During Ripening of Port Salut Argentino Cheese After Frozen Storage. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09576.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Sarantinopoulos P, Kalantzopoulos G, Tsakalidou E. Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. Int J Food Microbiol 2002; 76:93-105. [PMID: 12038582 DOI: 10.1016/s0168-1605(02)00021-1] [Citation(s) in RCA: 102] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Greek Feta cheese was prepared using as adjunct starter cultures Enterococcus faecium FAIR-E 198, E. faecium FAIR-E 243, and their combination. Numbers of enterococci in the control and in the batches containing E. faecium strains as adjunct starters rapidly increased until day 15 of ripening, and then remained constant. Both E. faecium strains positively affected the counts of non-starter lactic acid bacteria (NSLAB), micrococci and coliforms, while thermophilic cocci were not influenced. Moreover. E. faecium FAIR-E 243 enhanced the growth of mesophilic cocci and thermophilic bacilli. Physicochemical characteristics, such as pH, moisture, ash, salt in moisture and fat in dry matter (FDM) were not influenced by the addition of the E. faecium strains. The most pronounced effect was observed in the case of proteolysis. Both E. faecium strains, either as sole adjunct starter or in combination, increased the proteolytic index and the free amino groups concentration, and enhanced degradation of alpha(s1)- and beta-caseins in comparison to the control. Furthermore, the reverse-phase (RP)-HPLC peptide profiles of the water-soluble nitrogen (WSN) fractions were significantly affected by the addition of enterococci. The main volatile compounds produced were ethanol, acetate, acetone, acetaldehyde, acetoin and diacetyl, with highest amounts determined for ethanol, followed by acetate. Both E. faecium strains positively affected taste, aroma, colour and structure of the full-ripened cheeses, as well as the overall sensory profile. The present work emphasizes the technological significance of E. faecium strains and supports their use as adjunct cultures in the manufacture of Feta cheese.
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Romeih EA, Michaelidou A, Biliaderis CG, Zerfiridis GK. Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(02)00043-2] [Citation(s) in RCA: 133] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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