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Kurćubić VS, Lević S, Pavlović V, Mihailović R, Nikolić A, Lukić M, Jovanović J, Danilović B, Milinković M, Oz F, Heinz V, Tomasevic I. Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance. Foods 2024; 13:1381. [PMID: 38731752 PMCID: PMC11083042 DOI: 10.3390/foods13091381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/25/2024] [Accepted: 04/28/2024] [Indexed: 05/13/2024] Open
Abstract
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the "number one killer", leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical-chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and aw. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim "reduced amount of Na". A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese.
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Affiliation(s)
- Vladimir S Kurćubić
- Faculty of Agronomy, Department of Food Technology, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Steva Lević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Vlada Pavlović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Ružica Mihailović
- Veterinary Specialist Institute Kraljevo, Žička 34, 36000 Kraljevo, Serbia
| | - Aleksandra Nikolić
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Mirjana Lukić
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Jelena Jovanović
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Bojana Danilović
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
| | - Mira Milinković
- Institute of Land, Teodora Drajzera 7, 11000 Belgrade, Serbia
| | - Fatih Oz
- Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
| | - Volker Heinz
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
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2
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Macit E, Yücel N, Dertli E. The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese. Braz J Microbiol 2023; 54:2227-2241. [PMID: 37624476 PMCID: PMC10484850 DOI: 10.1007/s42770-023-01098-9] [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: 03/31/2023] [Accepted: 08/09/2023] [Indexed: 08/26/2023] Open
Abstract
Turkish White Cheese is a brined (or pickled) cheese with a salty, acidic flavor and a soft or semi-hard texture. It is the most produced and consumed type of cheese in Turkey. The purpose of this study was to determine the non-starter lactic acid bacteria and yeast microbiota of traditionally produced Turkish White Cheese and analyze the chemical properties and the aroma profile of the cheese. The results of the study identified 27 distinct strains belonging to 14 the non-starter lactic acid bacteria species and 49 different strains belonging to 11 yeast species. Lactobacillus plantarum was found to be the dominant species among the lactic acid bacteria, while Candida zeylanoides was the dominant yeast species in the White Cheese samples. In addition, Kluyveromyces lactis and Debaryomyces hansenii were prominent yeast species in cheese samples. Turkish White Cheese samples had different aromatic properties. The study is highly significant as it anaylzed both non-starter lactic acid bacteria and yeast microbiota of traditionally produced Turkish White Cheese through molecular methods. It also determined and analyzed a number of chemical and aromatic properties of White Cheese.
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Affiliation(s)
- Emine Macit
- Atatürk University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, 25240, Erzurum, Turkey.
| | - Nur Yücel
- Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey
| | - Enes Dertli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey
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3
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Pappa EC, Kondyli E, Pappas AC, Giamouri E, Sarri A, Mavrommatis A, Zoidis E, Papalamprou L, Simitzis P, Goliomytis M, Tsiplakou E, Georgiou CA. Compositional Differences of Greek Cheeses of Limited Production. Foods 2023; 12:2426. [PMID: 37372637 DOI: 10.3390/foods12122426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/15/2023] [Accepted: 06/18/2023] [Indexed: 06/29/2023] Open
Abstract
Greece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI. Several other cheeses are produced locally without any registration, which significantly contribute to the local economy. The present study investigated the composition (moisture, fat, salt, ash, and protein content), color parameters, and oxidative stability of cheeses that do not have a PDO/PGI certification, purchased from a Greek market. Milk and cheese types were correctly assigned for 62.8 and 82.1 % of samples, respectively, through discriminant analysis. The most important factors for milk type discrimination were L, a and b color attributes, salt, ash, fat-in-dry-matter, moisture-in-non-fat-substance, salt-in-moisture, and malondialdehyde contents, whereas a and b, and moisture, ash, fat, moisture-in-non-fat substance contents, and pH were the most influential characteristics for sample discrimination according to cheese type. A plausible explanation may be the differences in milk chemical composition between three animal species, namely cows, sheep, and goats and for the manufacture procedure and ripening. This is the very first report on the proximate analysis of these, largely ignored, chesses aiming to simulate interest for further study and production valorization.
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Affiliation(s)
- Eleni C Pappa
- Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, Ethnikis Antistaseos 3, Katsikas, 45221 Ioannina, Greece
| | - Efthymia Kondyli
- Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DIMITRA, Ethnikis Antistaseos 3, Katsikas, 45221 Ioannina, Greece
| | - Athanasios C Pappas
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Elisavet Giamouri
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Aikaterini Sarri
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Alexandros Mavrommatis
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Evangelos Zoidis
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Lida Papalamprou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
- FoodomicsGR Research Infrastructure, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Panagiotis Simitzis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Michael Goliomytis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Eleni Tsiplakou
- Laboratory of Nutritional Physiology and Feeding, Faculty of Animal Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Constantinos A Georgiou
- Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
- FoodomicsGR Research Infrastructure, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
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4
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Massouras T, Zoidou E, Baradaki Z, Karela M. Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks. Foods 2023; 12:2332. [PMID: 37372543 DOI: 10.3390/foods12122332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
The objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese. White cheeses were manufactured on an industrial scale using large-capacity stainless steel tanks (SST) of 500 kg, and the respective control samples in tin containers (TC) of 17 kg. No significant differences (p > 0.05) in fat in dry matter and total protein content were observed at 60 days of ripening between the TC and SST cheeses. After 60 days, of ripening, the moisture of the cheeses in SST and TC did not show significant statistical differences (p > 0.05). No significant differences (p > 0.05) were observed between the TC and SST cheeses in the mineral concentration (Ca, Mg, K, and Na) and textural characteristics. Similar results of pH and bacterial counts, as well as absence of yeasts and molds, were observed during ripening and preservation time in both groups of cheeses. Furthermore, proteolysis was not affected statistically significantly (p > 0.05). A moderately increased rate of ripening for the cheeses in TC was observed up to 90 days but, at 180 days, proteolysis was similar in both groups of cheeses. Regarding the SFA, MUFA, and PUFA content, no significant differences (p > 0.05) were observed between the TC and SST cheeses. A total of 94 volatile compounds were identified in the volatile fraction of both the SST and TC cheeses. Organic acids and alcohols were the most abundant classes of volatile compounds that were identified. The flavor and texture scores in the TC and SST cheeses were similar (p > 0.05). Overall, the TC and SST cheeses did not show any significant statistical difference in any of the analyzed parameters.
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Affiliation(s)
- Theofilos Massouras
- Laboratory of Dairy Science, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Votanikos, 11855 Athens, Greece
| | - Evangelia Zoidou
- Laboratory of Dairy Science, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Votanikos, 11855 Athens, Greece
| | | | - Marianna Karela
- Laboratory of Dairy Science, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Votanikos, 11855 Athens, Greece
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5
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Bintsis T, Papademas P. Sustainable Approaches in Whey Cheese Production: A Review. DAIRY 2023. [DOI: 10.3390/dairy4020018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
Abstract
Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and Ricotta fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, and Urda in Greece; Urda in Serbia and Romania as well as in other countries such as Israel; Lor in Turkey; Anari in Cyprus; Skuta in Croatia and Serbia; Gjetost and Brunost in Norway; Mesost and Messmör in Sweden; Mysuostur in Iceland; Myseost in Denmark; Requeijão in Portugal; and Requesón in Spain and Mexico. The production of whey cheese is based on the denaturation of whey proteins by heating to 88–92 °C. The specific processing conditions and aspects of the microbiology of whey cheeses are discussed. The special characteristics of whey cheeses, which are high pH and high moisture content, make them susceptible to microbial growth. Due to the limited shelf life of these products, extended research has been carried out to extend the shelf life of whey cheese. The sustainable preservation approaches, such as modified atmosphere packaging, addition of herbs and/or plant extracts, and bio-preservation methods are reviewed. Moreover, novel whey cheeses focused on functional properties have developed during the last 10 years.
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6
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Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers. DAIRY 2023. [DOI: 10.3390/dairy4010003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Greece has a variety of cheeses that are registered as protected designation of origin and protected geographical indications, and many others that are produced in a traditional way, without such registration. This article aims to describe the characteristics of these cheeses, which do not bear a certification of geographical indication, in order to increase their significance. Therefore, in this work, the scientific data published about the history, production, composition, and other specific properties of some milk cheeses (Kariki, hard Xinotyri, soft Xinotyri, Kefalotyri, Kashkaval Pindos, Graviera, Manoura Sifnos, Teleme, Tsalafouti, Tyraki Tinou, Ladotyri Zakynthou, Touloumotyri, and Melichloro) and whey cheeses (Anthotyros, Myzithra, and Urda) are presented. This information may contribute to their better promotion and recognition, protecting their heritage, and supporting the local economy.
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7
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Oluk AC. Effect of production variations on the composition, textural and microstructural properties, and volatile compounds of Turkish white cheese during ripening. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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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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9
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Akpinar A, Yerlikaya O, Akan E, Karagozlu C, Kinik O, Uysal HR. The Effect of Packaging Materials on Physicochemical, Microbiological and Sensorial Properties of Turkish Whey (Lor) Cheese with Some Plants. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Asli Akpinar
- Food Engineering Department, Engineering Faculty Manisa Celal Bayar University, Muradiye Campus, Muradiye‐ Manisa Turkey
| | - Oktay Yerlikaya
- Department of Dairy Technology, Faculty of Agriculture Ege University, Bornova Izmir Turkey
| | - Ecem Akan
- Faculty of Agriculture, Department of Dairy Technology Aydin Adnan Menderes University, Koçarli Aydin Turkey
| | - Cem Karagozlu
- Department of Dairy Technology, Faculty of Agriculture Ege University, Bornova Izmir Turkey
| | - Ozer Kinik
- Department of Dairy Technology, Faculty of Agriculture Ege University, Bornova Izmir Turkey
| | - Harun Rasit Uysal
- Department of Dairy Technology, Faculty of Agriculture Ege University, Bornova Izmir Turkey
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10
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Aleksic B, Djekic I, Miocinovic J, Miloradovic Z, Memisi N, Smigic N. The application of Failure Mode Effects Analysis in the long supply chain – A case study of ultra filtrated milk cheese. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Olaimat AN, Sawalha AGA, Al‐Nabulsi AA, Osaili T, Al‐Biss BA, Ayyash M, Holley RA. Chitosan–ZnO nanocomposite coating for inhibition of
Listeria monocytogenes
on the surface and within white brined cheese. J Food Sci 2022; 87:3151-3162. [DOI: 10.1111/1750-3841.16208] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/28/2022] [Accepted: 05/05/2022] [Indexed: 12/01/2022]
Affiliation(s)
- Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics Faculty of Applied Medical Sciences The Hashemite University P.O. Box 330127 Zarqa 13133 Jordan
| | - Amani Ghazi Ahmad Sawalha
- Department of Nutrition and Food Technology Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Anas A. Al‐Nabulsi
- Department of Nutrition and Food Technology Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Tareq Osaili
- Department of Nutrition and Food Technology Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
- Department of Clinical Nutrition and Dietetics College of Health Sciences University of Sharjah Sharjah UAE
| | - Burhan Aldeen Al‐Biss
- Nanomaterials Laboratory Department of Applied Physics Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Mutamed Ayyash
- Department of Food Science College of Food and Agriculture United Arab Emirates University Al Ain UAE
| | - Richard A. Holley
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Canada
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12
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ALQtaishat N, Saleh M, Al‐Ismail K, Abu Ghoush M. Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12867] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Nour ALQtaishat
- Department of Nutrition and Food Technology The University of Jordan Amman 11942Jordan
| | - Mohammed Saleh
- Department of Nutrition and Food Technology The University of Jordan Amman 11942Jordan
| | - Khalid Al‐Ismail
- Department of Nutrition and Food Technology The University of Jordan Amman 11942Jordan
| | - Mahmoud Abu Ghoush
- Department of Clinical Nutrition and Dietetics The Hashemite University Amman Jordan
- Science and Nutrition and Dietetics Program Collage of Pharmacy Al Ain University P.O. Box 64141 Abu Dhabi UAE
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Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. Foods 2022; 11:foods11030374. [PMID: 35159522 PMCID: PMC8833987 DOI: 10.3390/foods11030374] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/22/2022] [Accepted: 01/25/2022] [Indexed: 11/29/2022] Open
Abstract
Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.
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Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract. Foods 2021; 10:foods10122946. [PMID: 34945498 PMCID: PMC8701269 DOI: 10.3390/foods10122946] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/19/2021] [Accepted: 11/22/2021] [Indexed: 11/21/2022] Open
Abstract
Although fresh whey cheeses are prone to rapid deterioration, mainly by psychrotrophic Gram-negative bacteria and lactic acid bacteria (LAB), data on the specific spoilage species in traditional Greek whey cheeses are scarce. Therefore, this study quantified growth and characterized the primary spoilage bacteria in fresh Anthotyros whey cheeses stored at 4 °C in a vacuum for 40 days, without or with an added 5% (v/w) of an enterocin A-B-P crude extract (CEntE). Psychrotrophic Pseudomonas spp., Aeromonas spp., Hafnia spp. and Serratia spp. grew faster than LAB during early storage. However, LAB outgrew the Gram-negative bacteria and prevailed by mid to late storage in all cheese batches, causing a strong or milder batch-dependent natural acidification. Two major non-slime-producing and two minor biotypes of Leuconostoc-like bacteria, all identified as Leuconostoc mesenteroides by 16S rRNA sequencing, dominated the LAB association (76.7%), which also included four subdominant Carnobacterium maltaromaticum biotypes (10.9%), one Leuconostoc lactis biotype (3.3%) and few Lactococcus (1.6%), mesophilic Lactobacillus (0.8%) and Enterococcus (0.8%). Growth and distribution of LAB and Gram-negative species were strongly batch-dependent and plant-dependent. The CEntE neither retarded growth nor altered the whey cheese spoilage association but enhanced LAB growth and the declines of Gram-negative bacteria by late storage.
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15
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Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese. FERMENTATION 2021. [DOI: 10.3390/fermentation7040274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Lećevački cheese is a traditional Croatian hard cheese, which belongs to the group of hard Mediterranean cheeses produced from mixed milk (cow and sheep). The aim of this research was to determine the influence of different ratios and compositions of sheep milk on the composition and yield of Lećevački cheese. A total of 15 batches of Lećevački cheese were selected containing different ratios of sheep and cow milk from the regular production of a dairy plant. The ratio of sheep milk was as follows: up to 39%, from 40 to 44%, and from 45 to 50%. For each ratio, five batches were randomly selected. A higher ratio of sheep milk caused a noticeable increase in fat, protein, lactose, and total solids content, while the content of solids-not-fat significantly (p < 0.05) increased. A similar trend was found for casein content (p < 0.1). The highest ratio of sheep milk in mixed milk increased (p < 0.05) the protein content by almost 1%. However, the results showed that it is not reasonable to increase the sheep milk ratio in mixed milk above 44% (v/v) because it causes a higher (p < 0.01) moisture content in the cheese, as well as a lower fat content (p < 0.01) and fat recovery (p = 0.07) during the manufacturing of Lećevački cheese.
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16
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Zhao Z, Ning C, Chen L, Zhao Y, Yang G, Wang C, Chen N, Zhang Z, Li S. Impacts of manufacture processes and geographical regions on the microbial profile of traditional Chinese cheeses. Food Res Int 2021; 148:110600. [PMID: 34507745 DOI: 10.1016/j.foodres.2021.110600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 07/07/2021] [Accepted: 07/08/2021] [Indexed: 10/20/2022]
Abstract
The microbiota of cheese plays a critical role in determining its organoleptic and other physicochemical properties. Thus, assessing the composition of the cheese microbiota community would help promote the growth of desirable taxa and ultimately to optimize flavor, quality and safety. Here we measured microbial diversity, microbiota composition, short-chain fatty acids, and free amino acids in two traditional cheese-making strategies, Rushan and Rubing, processed in parallel from Lijiang, Eryuan, and Dengchuan of Yunnan province, China. We found distinct microbiota composition, and microbial diversity and richness in both Rushan and Rubing across all three regions, which were proportional to the scale of the cities where the cheeses were sampled. Furthermore, we found positive associations of Streptococcus and Acinetobacter with butyric acid, Phe and Tyr, which were negatively correlated with Lactococcus. For the first time, we provide evidence that environmental microbial contamination in cheese can be correlated with the manufacturing procedures and geographical regions. This should be paid more attention in upcoming cheese microbiota studies.
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Affiliation(s)
- Zijian Zhao
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Chao Ning
- School of Archaeology and Museology, Peking University, Beijing 100871, China; Max Planck Institute for the Science of Human History, Jena 07745, Germany.
| | - Long Chen
- Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Yujuan Zhao
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Ge Yang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Chao Wang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Naishi Chen
- Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Zhaoye Zhang
- Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Shengyu Li
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
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Ghamgui H, Bouaziz F, Frikha F, Châari F, Ellouze‐Chaâbouni S. Production and characterization of soft Sardaigne-type cheese by using almond gum as a functional additive. Food Sci Nutr 2021; 9:2032-2041. [PMID: 33841821 PMCID: PMC8020921 DOI: 10.1002/fsn3.2170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 12/11/2020] [Accepted: 01/02/2021] [Indexed: 11/21/2022] Open
Abstract
The effect of almond gum (AG), as natural polysaccharide with high nutritional value and important functional properties, on physicochemical and textural characteristics of Sardaigne-type cheese was investigated. Response surface methodology (RSM) using Box-Behnken design was applied to determine optimal levels of three selected processing variables such as coagulation temperature (25-45°C), stirring period (20-30 min), and AG concentration (0.25%-0.75%). A 3-level factorial design was employed to evaluate physicochemical and rheological responses of Sardaigne-type cheese with AG added. The P-values of ANOVA indicated that the processing variables selected have significantly affected dry matter content (p = .002), cheese yield (p = .0172), syneresis level (p = .0135), hardness (p = .0103), and adhesiveness (p = .0410). However, pH, cohesiveness, and elasticity are not affected by the selected processing variables. Predictive regression equations with a high coefficient of (R 2 ≥ .686) determination are constructed. The addition of AG owing to its water retention property has improved yield cheese as well moisture level. Therefore, this additional moisture in Sardaigne-type cheese will be responsible for softer and smoother textural. Indeed, fivefold drop of adhesiveness and fourfold reduction of hardness are observed in cheese formulated with AG at 0.75% and in same temperature and stirring period conditions that commercial cheese. RSM analysis showed that optimum levels of processing variables are reached at AG concentration of 0.57% (w/v), coagulation temperature of 42.57°C, and stirring period of 20 min. Results of sensory properties showed that AG incorporation in Sardaigne-type cheese does not have an adverse impact on organoleptically characteristics and overall acceptability of product was better than commercial cheese.
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Affiliation(s)
- Hanen Ghamgui
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
- Laboratory of Biochemistry and Enzymatic Engineering of LipasesENISSfaxTunisia
| | - Fatma Bouaziz
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
| | - Fakher Frikha
- Laboratory of Biochemistry and Enzymatic Engineering of LipasesENISSfaxTunisia
- Department of Life SciencesFaculty of Science of SfaxSfaxTunisia
| | - Fatma Châari
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
| | - Semia Ellouze‐Chaâbouni
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
- Unité de service commun bioréacteur couplé à un ultrafiltreEcole Nationale d’Ingénieurs de SfaxUniversité de SfaxSfaxTunisia
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Pappa EC, Kondyli E, Bosnea L, Mataragas M, Giannouli A, Tsiraki M. Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep-Goat Milk and the Utilization of the Whey for Manufacturing Urda Cheese. Foods 2020; 9:foods9060736. [PMID: 32503193 PMCID: PMC7353602 DOI: 10.3390/foods9060736] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/29/2020] [Accepted: 06/01/2020] [Indexed: 11/22/2022] Open
Abstract
Kashkaval of Pindos cheese was successfully produced using 100% sheep milk (KS) or with the addition of 10% goat milk (KG). Urda cheese was manufactured using 100% sheep (US) or 90% sheep–10% goat (UG) whey from the production of kashkaval of Pindos cheese. Both cheeses were made taking into account their traditional cheese-making methods. The cheeses were assessed for their chemical, microbiological and organoleptic characteristics. Generally, no significant differences were observed between KS and KG cheese and between US and UG cheese regarding their physicochemical, textural characteristics, soluble nitrogen fraction and total fatty acid content. The fat content of Urda cheese was low, in accordance with the demand of consumers for healthy products. KS cheeses showed higher total volatile compounds than KG cheeses at 60 and 90 days of ripening and storage as well as lower counts of thermophilic–mesophilic lactic acid bacteria. No differences were observed in the microbial counts between US and UG cheeses. Acetone, hexanal, 2 heptanone, ethanol and toluene were found in abundance in Urda cheeses. Both kashkaval of Pindos and Urda cheeses received high scores during the organoleptic evaluation. The obtained data may lead to the production of both cheeses with standard characteristics according to the traditional recipes and improve their recognition.
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Affiliation(s)
- Eleni C. Pappa
- Correspondence: ; Tel.: +30-265-109-4785; Fax: +30-265-109-2523
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Papademas P, Aspri M, Mariou M, Dowd SE, Kazou M, Tsakalidou E. Conventional and omics approaches shed light on Halitzia cheese, a long-forgotten white-brined cheese from Cyprus. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.06.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Yoldaş M, Kınık Ö, Akan E, Yerlikaya O. A traditional cheese from Greece to Turkey: Armola. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12610] [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]
Affiliation(s)
- Melisa Yoldaş
- Department of Dairy Technology, Graduate School of Natural and Applied Sciences Ege University Izmir 35100 Turkey
| | - Özer Kınık
- Faculty of Agriculture, Department of Dairy Technology Ege University Izmir 35100 Turkey
| | - Ecem Akan
- Faculty of Agriculture, Department of Dairy Technology Aydın Adnan Menderes University Koçarlı, Aydın 09970 Turkey
| | - Oktay Yerlikaya
- Faculty of Agriculture, Department of Dairy Technology Ege University Izmir 35100 Turkey
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21
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Abstract
Abstract
This study was conducted to evaluate the nutritional quality of two types of cheese prepared from bovine whey: Urda and Ricotta. Cheeses were examined for chemical parameters and their amino acids profile was determined. The results revealed that the chemical composition of the observed whey cheeses was highly significantly different (p<0.01) from each other. The amounts of dry matter, fat, protein, lactose, ash and salt were higher in Ricotta compared with Urda cheese samples. On the other hand, Urda contained more moisture, fat on a dry matter basis and moisture on a fat-free basis (79.59%, 27.50%, 84.27% versus 69.82%, 21.02%, 74.56%, respectively). Especially higher yield, salt in moisture content and energy values were observed in Ricotta cheese (5.93%, 3.12%, 145.99Kcal/100g versus 4.39%, 2.40%, 108.97Kcal/100g; Ricotta and Urda, respectively). Whey cheeses are a particularly good source of amino acids containing approximately - Ricotta: leucine (1.60g/100g), lysine (1.17g/100g), phenylalanine (0.78g/100g) and followed by threonine (0.77g/100g), while Urda contained leucine (0.80g/100g), lysine (0.45g/100g), threonine (0.68g/100g) and phenylalanine (0.31g/100g). Both cheese varieties contained glutamic and aspartic acid as the predominant non-essential amino acids (Ricotta: 3.91g/100g and 1.68g/100g versus Urda: 1.65g/100g and 0.80g/100g, respectively). Generally, from a nutritional point of view, the investigated whey cheeses could be considered as cheeses with low salt and fat content, as well as cheeses particularly abundant in branched chain amino acids (leucine, isoleucine and valine). These results also emphasize their advantages as products that present a cost-effective way of dealing with whey as waste material.
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Barac M, Pesic M, Zilic S, Smiljanic M, Sredovic Ignjatovic I, Vucic T, Kostic A, Milincic D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. Foods 2019; 8:foods8040128. [PMID: 30999674 PMCID: PMC6518195 DOI: 10.3390/foods8040128] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 04/09/2019] [Accepted: 04/11/2019] [Indexed: 11/25/2022] Open
Abstract
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
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Affiliation(s)
- Miroljub Barac
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Mirjana Pesic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Sladjana Zilic
- Maize Research Institute, Slobodana Bajica 1, 11081 Belgrade, Serbia.
| | - Milenko Smiljanic
- Faculty of Technology, Zvornik, 75400 Karakaj, Bosnia and Herzegovina.
| | | | - Tanja Vucic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Aleksandar Kostic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
| | - Danijel Milincic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11081 Belgrade, Serbia.
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Siddique A, Park YW. Effect of iron fortification on microstructural, textural, and sensory characteristics of caprine milk Cheddar cheeses under different storage treatments. J Dairy Sci 2019; 102:2890-2902. [PMID: 30738674 DOI: 10.3168/jds.2018-15427] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Accepted: 12/09/2018] [Indexed: 12/20/2022]
Abstract
In this study, we manufactured 3 types of caprine milk Cheddar cheese: a control cheese (unfortified) and 2 iron-fortified cheeses, one of which used regular ferrous sulfate (RFS) and the other used large microencapsulated ferrous sulfate (LMFS). We then compared the iron recovery rates and the microstructural, textural, and sensory properties of the 3 cheeses under different storage conditions (temperature and duration). Compositional analysis included fat, protein, ash, and moisture contents. The RFS (FeSO4·7H2O) and LMFS (with 700- to 800-μm large particle ferrous sulfate encapsulated in nonhydrogenated vegetable fat) were added to cheese curds after whey draining and were thoroughly mixed before hooping and pressing the cheese. Three batches of each type of goat cheese were stored at 2 temperatures (4°C and -18°C) for 0, 2, and 4 mo. We analyzed the microstructure of cheese using scanning electron microscopy and image analysis software. A sensory panel (n = 8) evaluated flavors and overall acceptability of cheeses using a 10-point intensity score. Results showed that the control, RFS, and LMFS cheeses contained 0.0162, 0.822, and 0.932 mg of Fe/g of cheese, respectively, with substantially higher iron levels in both fortified cheeses. The iron recovery rates of RFS and LMFS were 71.9 and 73.5%, respectively. Protein, fat, and ash contents (%) of RFS and LMFS cheeses were higher than those of the control. Scanning electron microscopy analyses revealed that LMFS cheese contained smaller and more elongated sharp-edged iron particles, whereas RFS cheese had larger-perimeter rectangular iron crystals. Iron-fortified cheeses generally had higher hardness and gumminess scores than the control cheese. The higher hardness in iron-fortified cheeses compared with the control may be attributed to proteolysis of the protein matrix and its binding with iron crystals during storage. Control cheese had higher sensory scores than the 2 iron-fortified cheeses, and LMFS cheese had the lowest scores for all tested sensory properties.
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Affiliation(s)
- Aftab Siddique
- Georgia Small Ruminant Research and Extension Center, Fort Valley State University, The University System of Georgia, Fort Valley 31030
| | - Young W Park
- Georgia Small Ruminant Research and Extension Center, Fort Valley State University, The University System of Georgia, Fort Valley 31030.
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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.
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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
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25
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Wu S, Yu H, Liu Z, You C. Influence of Monascus purpureus BD-M-4 on the physicochemical properties, proteolysis and volatile compounds of surface mould-ripened cheese. Food Sci Biotechnol 2018; 28:129-138. [PMID: 30815303 DOI: 10.1007/s10068-018-0459-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 08/21/2018] [Accepted: 08/23/2018] [Indexed: 12/25/2022] Open
Abstract
The effect of adjunct culture Monascus purpureus BD-M-4 on the physicochemical, proteolytic, and lipolytic properties of surface mold-ripened cheese were evaluated. During the maturation of Monascus-fermented cheese, the total microbiota count and the content of soluble nitrogen increased steadily, whereas the total protein content showed no significant difference. Moreover, a 17-fold increase in total free amino acids was observed in Monascus-fermented cheese. The use of adjunct culture M. purpureus BD-M-4 in the production of surface-ripened cheeses did not show a significant effect on the total fat content in the ripening period, nor did it change the lipolysis of cheese during ripening. Compared to 52 volatile compounds of the control cheese, a total of 62 compounds were detected in M. purpureus-fermented cheese, including 16 acids, 16 ketones, 11 alcohols, 5 aldehydes, 11 esters, and 3 unclassified compounds.
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Affiliation(s)
- Shenmao Wu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Synergetic Innovation Center of Food Safety and Nutrition Dairy Research Institute, Bright Dairy & Food Co., Ltd., Bldg 2, No. 1518, West Jiangchang Road, Shanghai, 200436 People's Republic of China
| | - Huaning Yu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Synergetic Innovation Center of Food Safety and Nutrition Dairy Research Institute, Bright Dairy & Food Co., Ltd., Bldg 2, No. 1518, West Jiangchang Road, Shanghai, 200436 People's Republic of China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Synergetic Innovation Center of Food Safety and Nutrition Dairy Research Institute, Bright Dairy & Food Co., Ltd., Bldg 2, No. 1518, West Jiangchang Road, Shanghai, 200436 People's Republic of China
| | - Chunping You
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Synergetic Innovation Center of Food Safety and Nutrition Dairy Research Institute, Bright Dairy & Food Co., Ltd., Bldg 2, No. 1518, West Jiangchang Road, Shanghai, 200436 People's Republic of China
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Miloradovic Z, Smigic N, Djekic I, Tomasevic I, Kljajevic N, Nedeljkovic A, Miocinovic J. The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.11.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Kondyli E, Pappa EC, Svarnas C. Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.10.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Milani E, Shahidi F, Mortazavi SA, Saeedi M. Isolation and Identification of Lactic Acid Bacteria in Kurdish Cheese during Ripening using 16S rRNA Gene Sequence Analysis. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elnaz Milani
- Department of Food Processing; Iranian Academic Centre for Education Culture and Research; Mashhad Iran
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran
| | - Mansour Saeedi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Mashhad Iran
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30
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Abstract
The history of cheese manufacture is a "natural history" in which animals, microorganisms, and the environment interact to yield human food. Part of the fascination with cheese, both scientifically and culturally, stems from its ability to assume amazingly diverse flavors as a result of seemingly small details in preparation. In this review, we trace the roots of cheesemaking and its development by a variety of human cultures over centuries. Traditional cheesemakers observed empirically that certain environments and processes produced the best cheeses, unwittingly selecting for microorganisms with the best biochemical properties for developing desirable aromas and textures. The focus of this review is on the role of fungi in cheese ripening, with a particular emphasis on the yeast-like fungus Geotrichum candidum. Conditions that encourage the growth of problematic fungi such as Mucor and Scopulariopsis as well as Arachnida (cheese mites), and how such contaminants might be avoided, are discussed. Bethlehem cheese, a pressed, uncooked, semihard, Saint-Nectaire-type cheese manufactured in the United Sates without commercial strains of bacteria or fungi, was used as a model for the study of stable microbial succession during ripening in a natural environment. The appearance of fungi during a 60-day ripening period was documented using light and scanning electron microscopy, and it was shown to be remarkably reproducible and parallel to the course of ripening of authentic Saint-Nectaire cheese in the Auvergne region of France. Geotrichum candidum, Mucor, and Trichothecium roseum predominate the microbiotas of both cheese types. Geotrichum in particular was shown to have high diversity in different traditional cheese ripening environments, suggesting that traditional manufacturing techniques selected for particular fungi. This and other studies suggest that strain diversity arises in relation to the lore and history of the regions from which these types of cheeses arose.
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31
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Salameh C, Banon S, Hosri C, Scher J. An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1075210] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Kamleh R, Olabi A, Toufeili I, Daroub H, Younis T, Ajib R. The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1940-1948. [PMID: 25205524 DOI: 10.1002/jsfa.6906] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2014] [Revised: 07/06/2014] [Accepted: 09/04/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Studies have shown a direct relationship between increased dietary sodium intake and chronic diseases such as hypertension, cardiovascular disease and osteoporosis. Potassium chloride is the most widely used salt substitute for sodium chloride in different processed foods. Akkawi cheese, commonly consumed as fresh cheese, has a semi-hard curd, chalky color, firm texture and salty flavor. The effect of partial replacement of NaCl with KCl on the chemical, textural, microbiological and sensory characteristics of fresh and mature Akkawi cheese was investigated. RESULTS Salt treatment (NaCl reduction) had a significant effect on pH, lactic acid, sodium and potassium contents of cheeses. Texture profile analysis revealed a significant effect of salt treatment on adhesiveness, chewiness and hardness of cheese. All tested microorganisms increased with storage but in general did not differ between salt treatments, specifically between control (100% NaCl) and (70% NaCl, 30% KCl) samples. Descriptive analysis showed that salt treatment had a significant effect on bitterness, crumbliness and hardness, whereas the age of cheese was significant for color and fermented flavor. Salt treatment had no effect on acceptability variables for all experimental 2-week Akkawi samples. CONCLUSION The above results suggest that a 30% substitution of NaCl by KCl (70% NaCl, 30% KCl brine) is acceptable.
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Affiliation(s)
- Rabih Kamleh
- Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Ammar Olabi
- Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Imad Toufeili
- Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Hamza Daroub
- Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Tarek Younis
- Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
| | - Rola Ajib
- Environmental Health Department, Faculty of Health Sciences, American University of Beirut, Riad El Solh 1107 2020, Beirut, Lebanon
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El-Aziz MA, Mohamed SH, Seleet FL, El-Gawad MAA. Effect of Brine Solution Containing Ginger Extracts on the Properties of Egyptian White Brined Cheese. AMERICAN JOURNAL OF FOOD TECHNOLOGY 2014; 10:37-47. [DOI: 10.3923/ajft.2015.37.47] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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Osaili TM, Al-Nabulsi AA, Olaimat AN, Shaker RR, Taha M, Holley RA. Survival ofEscherichia coliO157:H7 during Manufacture and Storage of White Brined Cheese. J Food Sci 2014; 79:M1750-5. [DOI: 10.1111/1750-3841.12547] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2014] [Accepted: 05/30/2014] [Indexed: 11/27/2022]
Affiliation(s)
- Tareq M. Osaili
- Dept. of Nutrition and Food Technology; Faculty of Agriculture; Jordan Univ. of Science and Technology; P.O. Box (3030) Irbid 22110 Jordan
| | - Anas A. Al-Nabulsi
- Dept. of Nutrition and Food Technology; Faculty of Agriculture; Jordan Univ. of Science and Technology; P.O. Box (3030) Irbid 22110 Jordan
| | - Amin N. Olaimat
- Dept. of Food Science; Faculty of Agriculture and Food Science; Univ. of Manitoba; Winnipeg R3T 2N2 Canada
| | - Reyad R. Shaker
- Dept. of Nutrition and Food Technology; Faculty of Agriculture; Jordan Univ. of Science and Technology; P.O. Box (3030) Irbid 22110 Jordan
| | - Mohammad Taha
- Dept. of Nutrition and Food Technology; Faculty of Agriculture; Jordan Univ. of Science and Technology; P.O. Box (3030) Irbid 22110 Jordan
| | - Richard A. Holley
- Dept. of Food Science; Faculty of Agriculture and Food Science; Univ. of Manitoba; Winnipeg R3T 2N2 Canada
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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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36
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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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37
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Niro S, Fratianni A, Tremonte P, Sorrentino E, Tipaldi L, Panfili G, Coppola R. Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk. J Dairy Sci 2014; 97:1296-304. [PMID: 24440270 DOI: 10.3168/jds.2013-7550] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Accepted: 11/28/2013] [Indexed: 11/19/2022]
Abstract
This study assessed and compared the physicochemical, microbiological, and sensorial characteristics of Caciocavallo cheeses, made from cow milk and a mixture of cow with ewe or goat milk, during ripening. Different cheese-making trials were carried out on an industrial scale following the standard procedure of pasta filata cheeses, with some modifications. The percentage of the different added milk to cow milk influenced compositional and nutritional characteristics of the innovative products, leading to a satisfactory microbiological and sensorial quality.
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Affiliation(s)
- Serena Niro
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Alessandra Fratianni
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy.
| | - Patrizio Tremonte
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Elena Sorrentino
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Luca Tipaldi
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Gianfranco Panfili
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Raffaele Coppola
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy; Istituto di Scienze dell'Alimentazione-CNR, Via Roma, 52 A/C, 83100 Avellino, Italy
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38
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Nagy D, Krassóy M, Zeke I, Pásztor-Huszár K, Balla C. Effects of different freezing methods on some properties of a pasta filata cheese. ACTA ALIMENTARIA 2013. [DOI: 10.1556/aalim.42.2013.suppl.6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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39
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Osaili TM, Al-Nabulsi AA, Taha MH, Al-Holy MA, Alaboudi AR, Al-Rousan WM, Shaker RR. Occurrence and Antimicrobial Susceptibility ofListeria monocytogenesIsolated from Brined White Cheese in Jordan. J Food Sci 2012; 77:M528-32. [DOI: 10.1111/j.1750-3841.2012.02877.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Kamleh R, Olabi A, Toufeili I, Najm N, Younis T, Ajib R. The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese. J Dairy Sci 2012; 95:1140-51. [DOI: 10.3168/jds.2011-4878] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2011] [Accepted: 10/08/2011] [Indexed: 11/19/2022]
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41
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Nega A, Moatsou G. Proteolysis and related enzymatic activities in ten Greek cheese varieties. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0043-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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42
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Begovic J, Brandsma J, Jovcic B, Tolinacki M, Veljovic K, Meijer W, Topisirovic L. Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia. ARCH BIOL SCI 2011. [DOI: 10.2298/abs1101011b] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Abstract
Traditional Serbian cheese production has a long history and generates
products with rich flavor profiles. To enable the industrial manufacture of
these home-made Serbian cheeses, the lactic acid bacteria present in them
needs to be characterized. Five fresh white cheeses made from raw cow?s milk
without commercial starter cultures were collected from households on the
mountain Stara Planina, Serbia. According to phenotypical and molecular
analysis, 262 isolated Lwere found to belong to Lactococcus,
Lactobacillus, Streptococcus, Leuconostoc or Enterococcus. The unique
bacterial composition of each cheese indicates that the preservation of
household industry is the way to maintain production of distinct cheeses.
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Affiliation(s)
- Jelena Begovic
- Institute of Molecular Genetics and Genetic Engineering, Belgrade
| | | | - B. Jovcic
- Institute of Molecular Genetics and Genetic Engineering, Belgrade
| | - Maja Tolinacki
- Institute of Molecular Genetics and Genetic Engineering, Belgrade
| | | | - W.C. Meijer
- CSK Food Enrichment, Leeuwarden, The Netherlands
| | - L. Topisirovic
- Institute of Molecular Genetics and Genetic Engineering, Belgrade
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43
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El Soda M, Awad S, Abd El-Salam M. Cheese | Cheeses Matured in Brine. ENCYCLOPEDIA OF DAIRY SCIENCES 2011:790-794. [DOI: 10.1016/b978-0-12-374407-4.00092-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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44
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Ayyash M, Sherkat F, Francis P, Williams RW, Shah N. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese. J Dairy Sci 2011; 94:37-42. [DOI: 10.3168/jds.2010-3407] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2010] [Accepted: 10/12/2010] [Indexed: 11/19/2022]
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45
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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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46
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Pellegrino L, Cattaneo S, Masotti F, Psathas G. Detection of milk powder and caseinates in Halloumi cheese. J Dairy Sci 2010; 93:3453-60. [PMID: 20655413 DOI: 10.3168/jds.2009-2923] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2009] [Accepted: 04/04/2010] [Indexed: 11/19/2022]
Abstract
Halloumi cheese is traditionally manufactured from fresh milk. Nevertheless, dried dairy ingredients are sometimes illegally added to increase cheese yield. Lysinoalanine and furosine are newly formed molecules generated by heating and drying milk protein components. The levels of these molecular markers in the finished Halloumi have been investigated to verify their suitability to reveal the addition of skim milk powder and calcium caseinate to cheese milk. Because of the severe heating conditions applied in curd cooking, genuine Halloumi cheeses (n=35), representative of the Cyprus production, were characterized by levels of lysinoalanine (mean value=8.1 mg/100g of protein) and furosine (mean value=123 mg/100g of protein) unusual for natural cheeses. Despite the variability of the values, a good correlation between the 2 parameters (R=0.975) has been found in all cheeses, considering both the fresh and mature cheeses as well as those obtained from curd submitted to a prolonged cooking following a traditional practice adopted by a very small number of manufacturers. Experimental cheeses made by adding as low as 5% of skim milk powder, or calcium caseinate, or both, to cheese milk fell outside the prediction limits at +/-2 standard deviation of the above-reported correlation regardless of curd cooking conditions or ripening length. This correlation may be adopted as a reliable index of Halloumi cheese genuineness.
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Affiliation(s)
- L Pellegrino
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, I-20133 Milano, Italy.
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47
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Ayyash MM, Shah NP. Effect of Partial Substitution of NaCl with KCl on Halloumi Cheese during Storage: Chemical Composition, Lactic Bacterial Count, and Organic Acids Production. J Food Sci 2010; 75:C525-9. [DOI: 10.1111/j.1750-3841.2010.01691.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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Abou Jaoude D, Olabi A, Najm NEO, Malek A, Saadeh C, Baydoun E, Toufeili I. Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh). ACTA ACUST UNITED AC 2010. [DOI: 10.1051/dst/2010026] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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