1
|
The Quality and Composition of Iranian Low-Salt UF-White Cheese. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3428838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In cheese, the reduction of salt is still a challenging task, as sodium chloride exerts multiple and fundamental functions. Salt favors the drainage of the residual whey; enhances the taste and the aroma profile; regulates the texture, the final pH, and the water activity; and affects the microbial growth. Hence the impact of partial replacement of NaCl by KCl on the ripening characteristics of Iranian UF (ultrafiltration) cheese during storage was monitored. To produce low-salt cheese, different mixtures of UF white cheese were treated with NaCl : KCl ratios of (a) 3% NaCl (control), (b) 1.50% NaCl+1.50% KCl, (c) 1.00% NaCl+2.00% KCl, and (d) 0.75% NaCl+2.25% KCl by dry salting. ADV (acid degree value) results showed significant differences (
) in all treatments after 15, 30, 40, and 50 days of ripening. No significant differences were observed in the GC (gas chromatography) results in the samples’ free fatty acid (FFA) profile except for C18 : 0 in all treatments. KCl did not affect the moisture, dry matter, fat, TN (total nitrogen)/dry matter, and WSN (water-soluble nitrogen) contents of cheeses considerably. The evaluation of force to fracture showed that there were significant differences (
) between treatment (d) as a control cheese and treatments (b) and (c). Sensory evaluations showed as the concentration of KCl increased, the cheese gradually became less acceptable and treatments with higher potassium chloride content were crumblier and less firm. Results of the aroma evaluation of cheese samples showed that unlike acetaldehyde, ethanol, acetoin, and diacetyl amounts decreased significantly (
) during the storage period. Results also indicated that a reduction of sodium by up to 50% did not significantly affect the quality and composition of Iranian low-salt UF-white cheese except for sensory evaluation, texture analysis, and aroma characteristics.
Collapse
|
2
|
Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105105] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
3
|
Torabi F, Jooyandeh H, Noshad M. Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15572] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fereshteh Torabi
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Hossein Jooyandeh
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Mohammad Noshad
- Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| |
Collapse
|
4
|
Boukria O, El Hadrami EM, Boudalia S, Safarov J, Leriche F, Aït-Kaddour A. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review. Foods 2020; 9:E1309. [PMID: 32957530 PMCID: PMC7555713 DOI: 10.3390/foods9091309] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 09/12/2020] [Accepted: 09/14/2020] [Indexed: 01/29/2023] Open
Abstract
The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.
Collapse
Affiliation(s)
- Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - Sofiane Boudalia
- Laboratoire de Biologie, Département d’Écologie et Génie de l’Environnement, Faculté des Sciences de la Nature et de la Vie & Sciences de la Terre et l’Univers, Université 8 Mai 1945 Guelma, BP 401, Guelma 24000, Algeria;
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University str. 2, Tashkent 100095, Uzbekistan;
| | - Françoise Leriche
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France;
| | | |
Collapse
|
5
|
Alirezalu K, Inácio RS, Hesari J, Remize F, Nemati Z, Saraiva JA, Barba FJ, Sant'Ana AS, Lorenzo JM. Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108417] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
6
|
Gumus P, Hayaloglu AA. Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir. J Dairy Sci 2019; 102:5945-5956. [PMID: 31079909 DOI: 10.3168/jds.2018-15671] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Accepted: 03/18/2019] [Indexed: 12/31/2022]
Abstract
Beyaz peynir, a white brined cheese, was manufactured using different blends of camel chymosin (100, 75, 50, 25, and 0%) with calf chymosin and ripened for 90 d. The purpose of this study was to determine the best mixture of coagulant for Beyaz peynir, in terms of proteolysis, texture, and melting characteristics. The cheeses were evaluated in terms of chemical composition, levels of proteolysis, total free amino acids, texture, meltability, residual coagulant activity, microstructure, and sensory properties during 90 d of ripening. Differences in the gross chemical composition were statistically significant for all types of cheeses. Levels of proteolysis were highly dependent on the blends of the coagulants. Higher proteolysis was observed in cheeses that used a higher ratio of calf chymosin. Differences in urea-PAGE and peptide profiles of each cheese were observed as well. Meltability values proportionally increased with the higher increasing levels of calf chymosin in the blend formula. These coagulants had a slight effect on the microstructure of cheeses. The cheese made with camel chymosin had a harder texture than calf chymosin cheese, and hardness values of all cheese samples decreased during ripening. The cheeses with a high ratio of calf chymosin had higher residual enzyme activity than those made with camel chymosin. No significant difference in sensory properties was observed among the cheeses. In conclusion, cheeses made with a high level of calf chymosin had a higher level of proteolysis, residual coagulant activity, and meltability. The cheeses also had a softer texture than cheeses made with a high content of camel chymosin. Camel chymosin may be used as a coagulant alone if low or limited levels of proteolysis are desired in cheese.
Collapse
Affiliation(s)
- P Gumus
- Department of Food Engineering, Kilis 7 Aralık University, 79000 Kilis, Turkey
| | - A A Hayaloglu
- Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.
| |
Collapse
|
7
|
Teneva‐Angelova T, Balabanova T, Boyanova P, Beshkova D. Traditional Balkan fermented milk products. Eng Life Sci 2018; 18:807-819. [PMID: 32624874 PMCID: PMC6999267 DOI: 10.1002/elsc.201800050] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 07/16/2018] [Accepted: 08/07/2018] [Indexed: 11/08/2022] Open
Abstract
Traditional fermented milk products have been prepared since ancient time by various civilizations. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude of food-microbe combinations, there are thousands of different types of fermented milk products - yoghurts, yogurt-like products, and various types of cheeses with proven health benefits. Among those products is the domestic Bulgarian yoghurt "kiselo mlyako", whose anti-aging effect has been scientifically studied yet at the beginning of 20th century. The current review summerizes the wide range of traditional fermented milk products at the Balkan countries, which are the primary source for their production.
Collapse
Affiliation(s)
- Tsvetanka Teneva‐Angelova
- Laboratory of Applied BiotechnologiesDepartment Applied MicrobiologyThe Stephan Angeloff Institute of MicrobiologyBulgarian Academy of SciencesPlovdivBulgaria
| | - Tatyana Balabanova
- Department of Technology of Milk and Milk ProductsUniversity of Food TechnologiesPlovdivBulgaria
| | - Petya Boyanova
- Department of Technology of Milk and Milk ProductsUniversity of Food TechnologiesPlovdivBulgaria
| | - Dora Beshkova
- Laboratory of Applied BiotechnologiesDepartment Applied MicrobiologyThe Stephan Angeloff Institute of MicrobiologyBulgarian Academy of SciencesPlovdivBulgaria
| |
Collapse
|
8
|
The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk. J DAIRY RES 2015; 82:365-74. [DOI: 10.1017/s0022029915000278] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Iranian White cheese was manufactured from ultrafiltered cows’ milk using different concentrations of salt consisting of 1, 2·5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and sensory evaluation were examined during 90 d of ripening. It was found that the use of different salt concentrations significantly influenced all chemical composition, proteolysis, total number of lactic acid bacteria and sensory characteristics of the cheeses. Increasing the salt concentrations caused a proportional decrease in proteolysis determined by both urea-PAGE of caseins and RP-HPLC of peptides. With increased salt concentration, total number of lactic acid bacteria decreased. Cheeses with 1 and 2·5% salt were suitable and acceptable in odour and flavour that may be due to the proportional level of proteolysis products. In conclusion, reducing salt concentration from 4 to 2·5 and 1% had no ineligible effect on the quality and acceptability of the cheese.
Collapse
|
9
|
Hayaloglu A, Karatekin B, Gurkan H. Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.04.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
10
|
Karali F, Georgala A, Massouras T, Kaminarides S. Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1845-1851. [PMID: 23225260 DOI: 10.1002/jsfa.5978] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2012] [Revised: 10/09/2012] [Accepted: 11/01/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Kopanisti is a Protected Designation of Origin (PDO) traditional soft Greek cheese manufactured exclusively in the Cycladic island complex. It is made from raw bovine, ovine or caprine milk or a mixture of them without the addition of any lactic acid cultures. It has a spreadable texture, an intense salty and peppery taste and a strong flavour. Although Kopanisti cheese has properties similar to those of mould-ripened cheeses, its volatile compound content has never been reported. In this study the volatile compound content and lipolysis level of ten commercial Kopanisti samples were investigated. RESULTS The main aromatic groups found in Kopanisti cheese were alcohols, esters and volatile free fatty acids. Ethanol and several ethyl esters were the main volatile compounds. Intense lipolysis was present, with an average total free fatty acid content of 48,979 mg kg(-1). Acetic, butyric and capric acids were the main volatile acids determined. CONCLUSION The intense lipolysis contributes greatly to the strong flavour and peppery taste of Kopanisti cheese. The flavour of Kopanisti is attributable mainly to the volatile fatty acids and various other volatile compounds as well as to the interactions occurring between them.
Collapse
Affiliation(s)
- Fotini Karali
- Laboratory of Dairy Research, Department of Food Science and Technology, Agricultural University of Athens, Athens, Greece
| | | | | | | |
Collapse
|
11
|
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]
|
12
|
Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0083-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
13
|
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]
|
14
|
Abstract
SummaryAccelerated ripening was successfully achieved in Feta cheese by the addition of a heat-shocked culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, or neutral or acid microbial proteinase. Optimum levels of microbial proteinases were established at which trichloroacetic acid-soluble N (TCA-N) compounds were increased by about 35% in 40 d. Treated cheeses of this age had flavour intensities and body and texture qualities typical of 80 d-old control cheeses. Any further increase in TCA-N by adding larger amounts of enzyme resulted in bitterness. Heat-shocked culture treated cheeses developed similar characteristics to those prepared with neutral or acid proteinases. In contrast to the control cheese, it was necessary in the experimental cheeses to add minute amounts of lamb lipase (0·1–0·2 g/100 kg milk) to the cheese milk to keep the flavour balance. Best organoleptic characteristics were obtained from cheese treated with heat-shocked culture, followed by those treated with neutral or acid proteinase.
Collapse
|
15
|
Abstract
SummaryA simple, rapid and sensitive spectrophotometric assay was developed and evaluated for monitoring proteolysis during cheese ripening, based on the fact that α-amino groups released by hydrolysis of cheese proteins react with trinitrobenzenesulphonic acid to form products that absorb strongly at 420 nm. A linear relationship was shown to exist between A420 and concentration of free α amino groups up to 0·5 HIM (r = 0·999, 38 df, P < 0·001). Repeatability of the method was satisfactory. The coefficient of variance was 0·53% for amino acid solutions and 1·19% for cheese extracts. Average recovery of glycine added to the cheese was 104 ± 2·9%. A comparison of the above method with that of determination of water-soluble N to total N ratio showed that there was good agreement between these two methods of assessment of proteolysis in cheese (r = 0·857, 32 df, P < 0·001). Mainly Feta and Teleme cheese were examined, but a similar correlation was obtained with hard Greek cheeses. Analytical conditions of the procedure are discussed.
Collapse
|
16
|
Abstract
SummaryChanges in a Greek traditional soft cheese, Kopanisti, were followed during ripening. Mature cheese contained > 52% moisture, 22·7% fat and 19·3% protein. The as-casein content was hydrolysed faster than the β-casein so that in mature cheese only 23% and 35% respectively of these proteins remained intact. Soluble N, TCA-soluble N, amino acid N and NH3 were present to the extent of 28·9, 24·6, 14·3 and 6·6% of total N respectively. Leucine, γ-aminobutyric acid, valine and alanine were the dominant free amino acids in the mature cheese. Lipolysis was intense and the total free fatty acid content of ripe cheese was ∽ 50 g/kg cheese. The rate of liberation of short-chain (C4–C8) fatty acids was higher than that of the long-chain. The characteristic rich flavour and peppery taste appeared after 16 d ripening and the best overall cheese quality was produced after 32 d maturation.
Collapse
|
17
|
HASHEMI MARYAM, AZAR MAHIN, TAGHI MAZLUMI MOHAMMAD. Effect of commercial adjunct lactobacilli on biochemical and sensory characteristics of Iranian white-brined cheese. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2008.00449.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
18
|
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]
|
19
|
HESARI JAVAD, EHSANI MOHAMEDR, MOSAVI MOHAMEDAE, McSWEENEY PAULLH. Proteolysis in ultra-filtered and conventional Iranian white cheese during ripening. INT J DAIRY TECHNOL 2007. [DOI: 10.1111/j.1471-0307.2007.00337.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
20
|
Hesari J, Ehsani MR, Khosroshahi A, McSweeney PL. Contribution of rennet and starter to proteolysis in Iranian UF white cheese. ACTA ACUST UNITED AC 2006. [DOI: 10.1051/lait:2006011] [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]
|
21
|
Guven M, Yerlikaya S, Hayaloglu AA. Influence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheese. ACTA ACUST UNITED AC 2006. [DOI: 10.1051/lait:2005043] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
22
|
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.
Collapse
Affiliation(s)
- A A Hayaloglu
- Department of Food Engineering, Engineering Faculty, Inonu University, TR-44280 Malatya, Turkey.
| | | | | | | |
Collapse
|
23
|
|
24
|
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]
|
25
|
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]
|
26
|
Mallatou H, Pappa E, Massouras T. Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk. Int Dairy J 2003. [DOI: 10.1016/s0958-6946(02)00153-x] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
27
|
|
28
|
|
29
|
|
30
|
|
31
|
Katsiari M, Voutsinas L, Alichanidis E, Roussis I. Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl. Int Dairy J 2000. [DOI: 10.1016/s0958-6946(00)00067-4] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
32
|
Katsiari M, Alichanidis E, Voutsinas L, Roussis I. Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl. Int Dairy J 2000. [DOI: 10.1016/s0958-6946(00)00097-2] [Citation(s) in RCA: 64] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
33
|
Effect of time, temperature and extraction method on the trichloroacetic acid-soluble nitrogen of cheese. Int Dairy J 1999. [DOI: 10.1016/s0958-6946(99)00122-3] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
34
|
Prasad N, Alvarez V. Effect of Salt and Chymosin on the Physico-Chemical Properties of Feta Cheese During Ripening. J Dairy Sci 1999. [DOI: 10.3168/jds.s0022-0302(99)75327-0] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
35
|
El-Salam MHA, Alichanidis E, Zerfiridis GK. Domiati and Feta Type Cheeses. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY 1999:301-335. [DOI: 10.1007/978-1-4615-2800-5_11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
|
36
|
Michaelidou A, Alichanidis E, Urlaub H, Polychroniadou A, Zerfiridis GK. Isolation and identification of some major water-soluble peptides in Feta cheese. J Dairy Sci 1998; 81:3109-16. [PMID: 9891258 DOI: 10.3168/jds.s0022-0302(98)75875-8] [Citation(s) in RCA: 48] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Peptides were isolated from the water-soluble fraction of Feta cheese by reversed-phase HPLC in three successive steps. Peptide sequencing was performed by automatic Edman degradation. Most of the peptides originated from alpha s1-casein (CN), especially from the N-terminal half of the molecule. Two peptides originated from the C-terminal domain of beta-CN. Only one peptide, which was rich in histidine, originated from kappa-CN. beta-Lactoglobulin and alpha-lactalbumin were also identified in the water extract of Feta cheese. The origin of most of these peptides could be explained on the basis of known specificities of chymosin and lactococcal cell-wall proteinases.
Collapse
|
37
|
Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese. Food Chem 1997. [DOI: 10.1016/s0308-8146(96)00323-8] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
38
|
PAPPAS CP, KONDYLI E, VOUTSINAS LP, MALLATOU H. Effects of starter level, draining time and aging on the physicochemical, organoleptic and rheological properties of feta cheese. INT J DAIRY TECHNOL 1996. [DOI: 10.1111/j.1471-0307.1996.tb02494.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
39
|
|
40
|
Pappas C, Kondyli E, Voutsinas L, Mallatou H. Effect of standardization of ewes' milk for ratio on the composition, sensory and rheological properties of Feta cheese. Int Dairy J 1994. [DOI: 10.1016/0958-6946(94)90006-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
41
|
|
42
|
El-Salam MHA, Alichanidis E, Zerfiridis GK. Domiati and Feta Type Cheeses. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY 1993:301-335. [DOI: 10.1007/978-1-4615-2648-3_11] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
|
43
|
|
44
|
Affiliation(s)
- M Nuñez
- Departmento de Producción y Technología de Alimentos, Madrid, Spain
| | | | | |
Collapse
|