1
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Çetin B, Usal M, Aloğlu HŞ, Busch A, Dertli E, Abdulmawjood A. Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period. Folia Microbiol (Praha) 2024; 69:1069-1081. [PMID: 38393577 PMCID: PMC11379737 DOI: 10.1007/s12223-024-01141-8] [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: 08/11/2023] [Accepted: 01/23/2024] [Indexed: 02/25/2024]
Abstract
In the present study, the evolution of the physicochemical and microbiological characteristics of lactic acid bacteria (LAB) in traditional Kırklareli white brined cheese collected from 14 different cheese manufacturing facilities were investigated on different days of the 90-day ripening period. The obtained LAB within the species Lactococcus (Lc.) lactis, Latilactobacillus (Lt.) curvatus, Lactobacillus (Lb.) casei and Lb. plantarum, Enterococcus (E.) durans, E. faecium, E. faecalis, Streptococcus macedonicus, and Weissella paramesenteroides were characterized in terms of their influence on technological properties and their potential as starter cultures for traditional white brined cheese production. The results of the microbiological and physicochemical investigations showed that a few selected isolates of Lc. lactis, Lb. casei, and Lb. plantarum had certain functions as starter germs. Moderate acidification capacity, antibacterial activity and proteolytic activity, which are characteristic of their use as starter lactic acid bacteria, were found. Importantly, antibiotic resistance among selected Lc. lactis, Lb. casei, and Lb. plantarum isolates was extremely low, whereas some of these isolates demonstrated antibacterial activity against major foodborne pathogenic bacteria. Based on the results obtained in this study, selected Lc. and Lb. isolates can also be considered as starter culture in traditional cheese production.
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Affiliation(s)
- Bayram Çetin
- Department of Food Engineering, Engineering Faculty, Kırklareli University, Kırklareli, Turkey
| | - Merve Usal
- Department of Food Engineering, Engineering Faculty, Kırklareli University, Kırklareli, Turkey
| | - Hatice Şanlıdere Aloğlu
- Department of Food Engineering, Engineering Faculty, Kırklareli University, Kırklareli, Turkey
| | - Annemarie Busch
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173, Hanover, Germany
| | - Enes Dertli
- Department of Food Engineering, Chemical-Metallurgical Engineering Faculty, Yıldız Technical University, Istanbul, Turkey
| | - Amir Abdulmawjood
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173, Hanover, Germany.
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2
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Demirci T. Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing. Food Sci Anim Resour 2024; 44:390-407. [PMID: 38764510 PMCID: PMC11097025 DOI: 10.5851/kosfa.2024.e59] [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: 08/18/2023] [Revised: 09/08/2023] [Accepted: 09/10/2023] [Indexed: 05/21/2024] Open
Abstract
Kuflu cheese, a popular variety of traditional Turkish mold-ripened cheeses, is characterized by its semi-hard texture and blue-green color. It is important to elucidate the microbiota of Kuflu cheese produced from raw milk to standardize and sustain its sensory properties. This study aimed to examine the bacteria, yeasts, and filamentous mold communities in Kuflu cheese using high-throughput amplicon sequencing based on 16S and ITS2 regions. Lactococcus, Streptococcus, and Staphylococcus were the most dominant bacterial genera while Bifidobacterium genus was found to be remarkably high in some Kuflu cheese samples. Penicillium genus dominated the filamentous mold biota while the yeasts with the highest relative abundances were detected as Debaryomyces, Pichia, and Candida. The genera Virgibacillus and Paraliobacillus, which were not previously reported for mold-ripened cheeses, were detected at high relative abundances in some Kuflu cheese samples. None of the genera that include important food pathogens like Salmonella, Campylobacter, Listeria were detected in the samples. This is the first experiment in which the microbiota of Kuflu cheeses were evaluated with a metagenomic approach. This study provided an opportunity to evaluate Kuflu cheese, which was previously examined for fungal composition, in terms of both pathogenic and beneficial bacteria.
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Affiliation(s)
- Talha Demirci
- Department of Food Engineering, Faculty of
Agricultural, Selcuk University, Konya 42130,
Türkiye
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3
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Galli BD, Nikoloudaki O, Granehäll L, Carafa I, Pozza M, De Marchi M, Gobbetti M, Di Cagno R. Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies. Int J Food Microbiol 2024; 411:110548. [PMID: 38154252 DOI: 10.1016/j.ijfoodmicro.2023.110548] [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: 08/07/2023] [Revised: 11/18/2023] [Accepted: 12/17/2023] [Indexed: 12/30/2023]
Abstract
In this study, a comprehensive and comparative analysis was conducted on Italian Asiago-PDO cheese obtained from two different dairies named Dairy I and Dairy II using industrial and natural fermented milk, respectively. The analysis encompassed the evaluation of chemical composition, the succession of the microbiota during manufacture and ripening, and proteolysis mainly focusing on free individual amino acid (FAA) profiles. A metagenomic approach was used to investigate the cheese microbiome functionality. Differences in gross chemical composition were more evident during ripening, with Dairy II showing higher variability within batches. The microbiota varied significantly between the two dairies and ripening stages. The choice of starter culture shaped the microbiota during production and affected the microbial diversity of non-starter lactic acid bacteria (NSLAB) originated from the raw milk during ripening. Peptide chromatographic profiles and FAA concentrations increased as ripening progressed, with Dairy I showing higher production of FAA. Functional analysis of the metagenomes linked species to specific amino acid metabolism/catabolism pathways. The amino acid metabolism pathways, particularly those related to aromatic amino acids, lysine, and branched-chain amino acids, were affected by the presence of specific NSLAB species, which differed between the two dairies. The results obtained in this study reveal the impact of starter culture on peculiar cheese microbiota assemblies, which selectively targets amino acid pathways, providing insights into the potential flavor and aroma characteristics of Asiago-PDO cheese.
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Affiliation(s)
- Bruno Domingues Galli
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Università 1, 39100 Bolzano, BZ, Italy
| | - Olga Nikoloudaki
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Università 1, 39100 Bolzano, BZ, Italy.
| | - Lena Granehäll
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Università 1, 39100 Bolzano, BZ, Italy.
| | - Ilaria Carafa
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Università 1, 39100 Bolzano, BZ, Italy
| | - Marta Pozza
- University of Padova, Department of Agronomy, Food, Natural resources, Animals and Environment, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Massimo De Marchi
- University of Padova, Department of Agronomy, Food, Natural resources, Animals and Environment, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - Marco Gobbetti
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Università 1, 39100 Bolzano, BZ, Italy.
| | - Raffaella Di Cagno
- Free University of Bozen-Bolzano, Faculty of Agricultural, Environmental and Food Sciences, Piazza Università 1, 39100 Bolzano, BZ, Italy.
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Tondhoush A, Soltani M, Azarikia F, Homayouni‐Rad A, Karami M. Fabrication of UF-white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus. Food Sci Nutr 2024; 12:328-339. [PMID: 38268878 PMCID: PMC10804073 DOI: 10.1002/fsn3.3769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 09/30/2023] [Accepted: 10/06/2023] [Indexed: 01/26/2024] Open
Abstract
The effect of using mesophilic starter culture (Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) and Lactobacillus helveticus (L. helveticus) at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) on the quality properties of UF-white cheese during 90 days of ripening was studied. The results revealed that an increase in L. helveticus ratio caused a significant decrease in the pH and total protein contents of the cheeses (p < .05). No significant changes were observed in the dry matter content of the cheeses (p > .05). The use of higher ratios of L. helveticus led to a noticeable increase in proteolysis and lipolysis indices in the cheeses (p < .05). The cheese produced with higher ratios of L. helveticus had less storage (G') and loss (G″) moduli compared to other cheeses. The more open structure was seen in the cheeses produced using higher ratios of L. helveticus. Regarding sensory properties, lower scores of body and texture, and higher scores of odor and flavor were assigned to the cheeses produced using higher ratios of L. helveticus. In conclusion, the use of combinations of mesophilic starter culture and L. helveticus at specific ratios (75:25 and 25:75) led to improve quality characteristics of UF-white cheese.
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Affiliation(s)
- Arash Tondhoush
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Mostafa Soltani
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
- Nutrition and Food Sciences Research Center, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Fatemeh Azarikia
- Department of Food Technology, Faculty of Agricultural Technology (Aburaihan)University of TehranTehranIran
| | - Aziz Homayouni‐Rad
- Department of Food Science and Technology, Faculty of Nutrition & Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Mostafa Karami
- Department of Food Science and Technology, College of Food IndustryBu‐Ali Sina UniversityHamedanIran
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Sevinc-Demircan B, Ozturkoglu-Budak S. Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2670-2680. [PMID: 37599848 PMCID: PMC10439100 DOI: 10.1007/s13197-023-05791-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/26/2023] [Accepted: 06/07/2023] [Indexed: 08/22/2023]
Abstract
The effects of various yeast species isolated from raw-milk cheese were evaluated in Beyaz cheese. Four batches of cheeses were produced, in which the control cheese involved only commercial starter culture while YL, DH and KL cheeses were produced with the incorporation of individual Yarrowia lipolytica, Debaryomyces hansenii and Kluyveromyces lactis, respectively. The chemical composition, microbial counts, sensory attributes, volatile compounds and textural properties of cheeses were determined on days 1, 30, and 60 during the ripening period. The results obtained demonstrated that chemical, microbial and sensory properties of cheese varied depending on yeast species. The cheese with Y. lipolytica was the most preferred and it contained more short chain fatty acids, particularly butyric acid. This result could be due to the higher fat content and advanced lipolytic activity. The ripening index of DH was found to be higher than the other cheeses, showing an advanced proteolytic activity in relation to lower hardness in the texture profile. K. lactis was associated with lactose metabolism and promoted the development of Lactococcus spp. The results highlighted a potential use of yeasts as adjunct cultures in Beyaz cheese to develop the sensory properties such as texture and flavor. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05791-3.
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Affiliation(s)
| | - Sebnem Ozturkoglu-Budak
- Department of Dairy Technology, Faculty of Agriculture, Ankara University, Diskapi, Ankara Turkey
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6
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Domingues Galli B, Nikoloudaki O, Tonini S, Helal A, Di Cagno R, Gobbetti M, Tagliazucchi D. How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening. Food Res Int 2023; 167:112743. [PMID: 37087287 DOI: 10.1016/j.foodres.2023.112743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 03/12/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023]
Abstract
Our study investigated the chemical, microbiological, and bioactive peptide profiles of Asiago Protected Designation of Origin (PDO) cheese from two dairies (Dairy I and II) produced over two consecutive days (batches) and analysed during three months of ripening. The effect of different starter cultures was evaluated. The microbiome varied between the dairies and batches, with curds post-salting dominated by the starter culture-associated genera. During ripening, there was an increasing trend in the Lactobacillus genus, especially for Dairy I, which used an industrial starter. Bioactive peptide intensities differed throughout ripening due to the extent of proteolysis, and their intensity or concentration evolved, modifying, and differentiating profiles. The industrial starter used in Dairy I had the highest relative intensity (average value 76.50%) of bioactive peptides after three months of ripening. In contrast, the cheeses made with natural milk starter (Dairy II) had lower total relative intensity (average value 47.75%) but produced ACE-inhibitory peptides through sub-dominant strains and non-starter lactic acid bacteria. The importance of autochthonous strains of each micro-region even within a delimited PDO production area was highlighted.
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7
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Uzkuç H, Karagül Yüceer Y. Effect of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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8
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Mousavi RS, Nateghi L, Soltani M, Asgarpanah J. Innovative UF-white cheese fortified with Ganoderma lucidum extract: antioxidant capacity, proteolysis, microstructure and sensory characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01732-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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9
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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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10
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Raw goat's milk fermented Anbaris from Lebanon: insights into the microbial dynamics and chemical changes occurring during artisanal production, with a focus on yeasts. J DAIRY RES 2022; 89:440-448. [PMID: 36416070 DOI: 10.1017/s002202992200067x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Anbaris is a raw goat milk product naturally fermented in terracotta jars. The aim of this research paper was to follow the dynamics underlying an artisanal production to understand the concomitant evolution of the microbial populations in relation to the chemical changes occurring within the product, make sure of the sanitary conditions prevailing during the production and uncover for the first time its culturable yeast populations. Throughout the fermentation process, Anbaris was endowed with high acidity and included high microbial populations counts of LAB and yeasts that were rapidly installed within the product and maintained as regular new milk additions were made, contributing to lipolytic and proteolytic activities. Salt content varied according to the arbitrary salt additions made during the process but was high in the end product while protein and fat contents varied inversely to moisture. Frequent additions of Enterobacteriaceae and Coliforms contaminated milk samples seemingly fueled a contamination of the product during its manufacturing and in the final fresh Anbaris. Seven species of culturable yeasts, Pichia kudriavzevii, Kluyveromyces marxianus, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, Debaryomyces hansenii, Candida parapsilosis and Kazachstania exigua were found during the production. The first two dominated the process in terms of frequency of occurrence and abundance at the different stages and might be signature species of the product. The same lineage of K. marxianus isolates was maintained throughout the fermentation and sample specific patterns were observed. Strains of this species exhibited low diversity within our product, and more globally in the Lebanese dairy products we studied.
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11
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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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12
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ACE-inhibitory activities of peptide fractions (<3 kDa) and identification of peptide sequence by MALDI-ToF-MS in model cheeses incorporating different Lactobacillus species. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104579] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Huerta-Jimenez M, Herrera-Gomez B, Dominguez-Ayala EA, Chavez-Martinez A, Juarez-Moya J, Felix-Portillo M, Alarcon-Rojo AD, Carrillo-Lopez LM. Properties of Oaxaca Cheese Elaborated with Ultrasound-Treated Raw Milk: Physicochemical and Microbiological Parameters. Foods 2022; 11:foods11121735. [PMID: 35741933 PMCID: PMC9222384 DOI: 10.3390/foods11121735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/31/2022] [Accepted: 06/02/2022] [Indexed: 11/16/2022] Open
Abstract
The effect of ultrasound-treated fresh raw milk upon yield, physicochemical and microbiological quality of Oaxaca cheese was evaluated under a factorial design. The ultrasound frequencies tested were 25 and 45 kHz, during 15 or 30 min. The cheeses made with the ultrasonicated milk (30 min, high-intensity ultrasound, HIU) had greater luminosity without significant changes in hue or chroma, as compared to the controls with no HIU. The yield improved significantly (by up to 2.8 kg/100 L of milk), as the ultrasound treatment time increased. Such cheese yield is attributable to the higher protein content, which was up to 1.5% higher, after sonication. Long-treatment time (30 min) at 25 kHz significantly lowered mesophilic bacteria counts down to limits allowed by current regulations and favors the growth of lactic acid bacteria (LAB) while lowering mold and yeast counts. The absence of E. coli and Salmonella spp. and the decrease in S. aureus counts in Oaxaca cheese were attributed to the mixing of the paste with hot water, inherent to the traditional elaboration process, and to the antagonistic effect of the ultrasound-triggered increased LAB on pathogenic bacteria. Since the artisanal elaboration of Oaxaca cheese does not comply with the current Mexican regulations regarding mesophiles, ultrasound could be a suitable technology to protect its genuine elaboration process with raw milk.
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Affiliation(s)
- Mariana Huerta-Jimenez
- Consejo Nacional de Ciencia y Tecnología, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico;
| | - Brissa Herrera-Gomez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua 31453, Mexico; (B.H.-G.); (E.A.D.-A.); (A.C.-M.); (J.J.-M.); (M.F.-P.)
| | - Eduardo A. Dominguez-Ayala
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua 31453, Mexico; (B.H.-G.); (E.A.D.-A.); (A.C.-M.); (J.J.-M.); (M.F.-P.)
| | - America Chavez-Martinez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua 31453, Mexico; (B.H.-G.); (E.A.D.-A.); (A.C.-M.); (J.J.-M.); (M.F.-P.)
| | - Juliana Juarez-Moya
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua 31453, Mexico; (B.H.-G.); (E.A.D.-A.); (A.C.-M.); (J.J.-M.); (M.F.-P.)
| | - Monserrath Felix-Portillo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua 31453, Mexico; (B.H.-G.); (E.A.D.-A.); (A.C.-M.); (J.J.-M.); (M.F.-P.)
| | - Alma D. Alarcon-Rojo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua 31453, Mexico; (B.H.-G.); (E.A.D.-A.); (A.C.-M.); (J.J.-M.); (M.F.-P.)
- Correspondence: (A.D.A.-R.); (L.M.C.-L.); Tel.: +52-614-434-0303 (A.D.A.-R. & L.M.C.-L.)
| | - Luis M. Carrillo-Lopez
- Consejo Nacional de Ciencia y Tecnología, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico;
- Correspondence: (A.D.A.-R.); (L.M.C.-L.); Tel.: +52-614-434-0303 (A.D.A.-R. & L.M.C.-L.)
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Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105408] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Gagnon M, Goulet C, LaPointe G, Chouinard PY, Roy D. Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation. Int J Food Microbiol 2021; 357:109382. [PMID: 34509932 DOI: 10.1016/j.ijfoodmicro.2021.109382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 08/30/2021] [Accepted: 08/31/2021] [Indexed: 11/19/2022]
Abstract
Dairy farm management practices can modify milk microbiota and therefore modulate non-starter lactic acid bacteria (NSLAB) found in cheese. These NSLAB can cause organoleptic defects. This study aimed to investigate the impact of two potential NSLAB in Cheddar cheesemaking: Lactiplantibacillus plantarum RKG 2-212 a strain isolated both in corn silage and raw milk, and Lactobacillus delbrueckii RKG R10, a strain isolated after pasteurisation of milk from a farm using grass and legume silage, and corn silage. The whole genome of these two lactobacilli was first sequenced. Then, the thermoresistance was evaluated after treatment at 60 °C for 5 min and compared to reference strains. Both lactobacilli were highly thermoresistant compared to other three lactic acid bacteria which are Lactococcus lactis subsp. cremoris ATCC 19257 and SK11, and L. plantarum ATCC 14917 (P < 0.0001). They lost less than 1 log cfu/mL (Δlog) and their genome contained a great number of copy number of genes coding for heat shock protein. During a Pearce test activity simulating Cheddar cheesemaking, the two lactobacilli did not show interaction with the starter Lcc. lactis subsp. cremoris SK11, and their population remained stable. During a ripening simulation, L. delbrueckii RKG R10 had a slight loss in viability in cheese slurry samples incubated at 30 °C for 12 d. However, L. plantarum RKG 2-212 had considerable growth, from 6.51 to 8.3 log cfu/g. This growth was associated with the acidification of the slurries (P < 0.0001). The presence of the lactobacilli modified the profile of volatile compounds evaluated by gas chromatography-mass spectrometry, accounting for 10.7% of the variation. The strain L. plantarum RKG 2-212 produced volatile compounds in greater quantity that could be associated with organoleptic defects such as acetic acid and 2-methylbutyraldehyde. Therefore, silage can be a vector of thermoresistant lactic acid bacteria for milk which can lead to flavor defects in cheese.
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Affiliation(s)
- Mérilie Gagnon
- Laboratoire de Génomique Microbienne, Département de Sciences des Aliments, Université Laval, 2440 bl. Hochelaga, Québec, QC G1V 0A6, Canada; Regroupement de Recherche Pour un Lait de Qualité Optimale (Op+Lait), 3200 rue sicotte, Saint-Hyacinthe, QC J2S 2M2, Canada.
| | - Charles Goulet
- Département de Phytologie, Université Laval, 2480 bl. Hochelaga, Québec, QC G1V 0A6, Canada.
| | - Gisèle LaPointe
- Regroupement de Recherche Pour un Lait de Qualité Optimale (Op+Lait), 3200 rue sicotte, Saint-Hyacinthe, QC J2S 2M2, Canada; Food Science Department, University of Guelph, 50 Stone Rd E, Guelph, ON N1G 2W1, Canada.
| | - P Yvan Chouinard
- Regroupement de Recherche Pour un Lait de Qualité Optimale (Op+Lait), 3200 rue sicotte, Saint-Hyacinthe, QC J2S 2M2, Canada; Département des Sciences Animales, Université Laval, 2425 rue de l'agriculture, Québec, QC G1V OA6, Canada.
| | - Denis Roy
- Laboratoire de Génomique Microbienne, Département de Sciences des Aliments, Université Laval, 2440 bl. Hochelaga, Québec, QC G1V 0A6, Canada; Regroupement de Recherche Pour un Lait de Qualité Optimale (Op+Lait), 3200 rue sicotte, Saint-Hyacinthe, QC J2S 2M2, Canada.
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16
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Albayrak ÇB, Duran M. Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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17
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Shahab Lavasani A. Proteolysis characteristics and aroma development during ripening of functional Iranian
Lighvan
cheese. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15615] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Alireza Shahab Lavasani
- Innovative Technologies in Functional Food Production Research Center, Varamin‐Pishva Branch Islamic Azad University Varamin Iran
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18
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Li S, Zhang Y, Yin P, Zhang K, Liu Y, Gao Y, Li Y, Wang T, Lu S, Li B. Probiotic potential of γ-aminobutyric acid (GABA)-producing yeast and its influence on the quality of cheese. J Dairy Sci 2021; 104:6559-6576. [PMID: 33685696 DOI: 10.3168/jds.2020-19845] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Accepted: 01/22/2021] [Indexed: 01/23/2023]
Abstract
Kazakh cheese is a traditional dairy product in Xinjiang, China. To study the function and potential probiotic characteristics of yeast in Kazakh cheese and its contribution to cheese fermentation, we screened the γ-aminobutyric acid (GABA)-producing yeasts Pichia kudriavzevii 1-21, Kluyveromyces marxianus B13-5, Saccharomyces cerevisiae DL6-20, and Kluyveromyces lactis DY1-10. We investigated the potential probiotic properties of these strains and their use in cheese fermentation (cheeses designated CSP, CSM, CSS, and CSI, respectively); a control with no added yeast was designated CS. The results showed that the 4 yeast strains all showed high self-polymerization (2- and 24-h autoaggregation capacity of >80 and 90%, respectively), hydrophobicity (40-92% variation, low hydrophobicity in xylene, but within the range of probiotics), and the ability to survive the gastrointestinal tract (survival rate >75% after simulation), indicating the probiotic ability of the strains in vitro. The GABA production capacity of the CSM cheese increased (to 95.6 mg/100 g), but its protein content did not change significantly, and amino acid degradation was obvious. The GABA production capacity of the CSS cheese decreased (to 450 mg/kg); its protein content declined, and its amino acid content increased. Except for water and protein, we found no obvious differences in most physical and chemical indicators. Kluyveromyces marxianus B13-5 helped to form the desired texture. Multivariate statistical analysis showed that fermentation of the cheese with the 4 yeasts improved the production of esters and alcohols. The CSS cheese had good aroma production performance, because S. cerevisiae DL6-20 produced high concentrations of isoamyl alcohol, hexanoic acid ethyl ester, benzyl alcohol, octanoic acid ethyl ester, 3-hydroxy-2-butanone, and hexanoic acid; the content of 2-methyl-propanoic acid was low. Compared with the CSP cheese, the CSI and CSM cheeses had a fruitier aroma and a milder odor, but the CSI and CSM cheeses had high concentrations of ethyl acetate, butanoic acid, ethyl ester, 3-methyl-1-butanol-acetate, ethyl hexanoate, ethyl octanoate, acetic acid 2-phenylethyl ester, and ethyl lactate; concentrations of 3-methyl-butanoic acid, propanoic acid, acetic acid, and butanoic acid were low. The CSP cheese had stronger acid-producing ability. The order of fragrance production performance was CSS > CSI, CSM > CSP > CS. Research into the fermentation mechanisms of GABA-producing yeast in cheese will provide a theoretical basis for the quality control and industrial production of Kazakh cheese.
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Affiliation(s)
- Shan Li
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Yan Zhang
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Pingping Yin
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Kaili Zhang
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Yue Liu
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Yunyun Gao
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Yandie Li
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Tong Wang
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Shiling Lu
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China
| | - Baokun Li
- School of Food Science and Technology and Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of the Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, P. R. China.
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19
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Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus. Food Res Int 2020; 137:109657. [DOI: 10.1016/j.foodres.2020.109657] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 08/03/2020] [Accepted: 08/29/2020] [Indexed: 11/18/2022]
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20
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Sulejmani E, Hayaloglu AA. Influence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14689] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Erhan Sulejmani
- Department of Food Technology University of Tetova Tetovo North Macedonia
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21
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Carrillo-Lopez LM, Juarez-Morales MG, Garcia-Galicia IA, Alarcon-Rojo AD, Huerta-Jimenez M. The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese. Foods 2020; 9:foods9030313. [PMID: 32182832 PMCID: PMC7142555 DOI: 10.3390/foods9030313] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 03/02/2020] [Accepted: 03/03/2020] [Indexed: 11/16/2022] Open
Abstract
High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of the amplitude (50% and 100%) and application time (0, 5, and 10 min) of ultrasound treatment of fresh raw milk, on the yield and microbiological and physicochemical qualities of Panela cheese after 24 h of storage at 4 °C. The yield was increased to 24.29% with 10 min of ultrasonication, although the amount of exudate was higher in the ultrasonic product than in the control (20.33%). As the ultrasonication time increased, the yellowness (b*) increased significantly, while the hue angle decreased (with values close to 90°), resulting in evident yellow tones in cheeses made with milk treated for 10 min. The pH significantly increased from 6.6 to 6.74 with 5 min of ultrasound, but decreased to 6.37 with 10 min of ultrasonication. Although no significant differences were found in fat content, the protein significantly increased with 5 min of sonication, but it decreased markedly when ultrasound was applied for 10 min. Ultrasound treatment with amplitudes of 50% effectively decreased the counts of coliform bacteria regardless of ultrasonication time. However, the mesophilic bacteria increased by a 0.9 log with an amplitude of 100% and 10 min treatment. The results showed that ultrasound improved the yield and microbial, nutritional, and physicochemical properties of Panela cheese.
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Affiliation(s)
- Luis M. Carrillo-Lopez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico
- National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico
- Correspondence: (L.M.C.-L.); (A.D.A.-R.); Tel.: +52-595-112-3693 (L.M.C.-L.); +52-614-216-8099 (A.D.A.-R.)
| | - Monica G. Juarez-Morales
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Ivan A. Garcia-Galicia
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico
| | - Alma D. Alarcon-Rojo
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico
- Correspondence: (L.M.C.-L.); (A.D.A.-R.); Tel.: +52-595-112-3693 (L.M.C.-L.); +52-614-216-8099 (A.D.A.-R.)
| | - Mariana Huerta-Jimenez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico
- National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico
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22
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Omrani Khiabanian N, Motamedzadegan A, Naghizadeh Raisi S, Alimi M. Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate. J Texture Stud 2020; 51:488-500. [PMID: 31994729 DOI: 10.1111/jtxs.12508] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 12/03/2019] [Accepted: 01/20/2020] [Indexed: 11/29/2022]
Abstract
Replacement of milk protein with protein isolates from vegetable resources can significantly influence the characteristics of feta whey less cheese and also decrease the cost of final production. In this study, various blends of milk protein concentrate (MPC) and pea protein isolate (PPI) were mixed at levels of 12% MPC and 0% PPI (MP0), 10% MPC and 2% PPI (MP2), 9% MPC and 3% PPI (MP3), 8% MPC and 4% PPI (MP4), 7% MPC and 5% PPI (MP5), 6% MPC and 6% PPI (MP6) and used in the manufacture of wheyless feta cheese. The chemical, textural, rheological, and sensorial properties, as well as the microstructure of the cheese samples, were evaluated after 1, 15, and 30 days of storage. The general linear model procedure of SAS statistical software was used for statistical analysis. Duncan's multiple range tests was used to compare the means of different treatments. The results showed that all properties of the cheeses were influenced by different levels of PPI due to different total solids content. The use of high concentrations of PPI resulted in a more open protein network, softer structure and decreasing the storage (G') and loss (G″) moduli in the cheeses. Sensory evaluation of the samples revealed that total score in terms of flavor, texture and overall acceptability was gradually decreased with increasing PPI levels, but still preferable for the panelists. Furthermore, for each sample, with increasing levels of PPI, the whiteness and the greenness were decreased, but the yellowness was increased.
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Affiliation(s)
- Newsha Omrani Khiabanian
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran
| | - Shahram Naghizadeh Raisi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Mazdak Alimi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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23
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Atasoy AF, Hayaloglu AA, Ceylan HG. Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14157] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ahmet Ferit Atasoy
- Faculty of Engineering, Department of Food Engineering Harran University Sanlıurfa Turkey
| | - Ali Adnan Hayaloglu
- Faculty of Engineering, Department of Food Engineering Inonu University Malatya Turkey
| | - Huriye Gözde Ceylan
- Faculty of Engineering, Department of Food Engineering Adıyaman University Adıyaman Turkey
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24
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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.
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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.
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25
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Soltani M, Sahingil D, Gokce Y, Hayaloglu AA. Effect of blends of camel chymosin and microbial rennet ( Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese. Journal of Food Science and Technology 2019; 56:589-598. [PMID: 30906016 DOI: 10.1007/s13197-018-3513-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/21/2017] [Accepted: 05/21/2018] [Indexed: 11/24/2022]
Abstract
Iranian Ultrafiltered White cheese was produced by using different blends of coagulants (100:0, 75:25, 50:50, 25:75 and 0:100; Rhizomucor miehei and camel chymosin, respectively) and ripened for 90 days. The effect of different combinations of these coagulants on chemical composition, proteolysis and residual coagulant activity of the cheeses were studied. The results showed that pH, fat-in-dry matter, salt-in-dry matter and protein contents of the cheeses were significantly influenced by type and concentration of the coagulants. The difference between proteolytic activities of the two coagulants resulted in different levels of proteolysis in the cheeses. A direct relationship was determined between using higher concentrations of R. miehei and increasing the hydrolysis of αs1-casein in the cheeses, during ripening. The residual coagulant activity was influenced by the type and concentration of the coagulant as well. In conclusion, R. miehei provided a higher level of proteolysis and residual coagulant activity compared with camel chymosin.
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Affiliation(s)
- Mostafa Soltani
- 1Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.,2Nutrition and Food Sciences Research Center, Tehran Medical Sciences,, Islamic Azad University, Tehran, Iran
| | - Didem Sahingil
- 3Department of Food Engineering, Inonu University, 44280 Malatya, Turkey
| | - Yasemin Gokce
- 3Department of Food Engineering, Inonu University, 44280 Malatya, Turkey
| | - Ali A Hayaloglu
- 3Department of Food Engineering, Inonu University, 44280 Malatya, Turkey
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26
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Aydemir O. Proteolysis and lipolysis of white-brined (Beyaz) cheese during storage: Effect of milk pasteurization temperature. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13612] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Oğuz Aydemir
- Department of Food Engineering Faculty of Engineering; Çankırı Karatekin University Uluyazı Campus; Çankırı Turkey
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27
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Jalilzadeh A, Hesari J, Peighambardoust SH, Javidipour I. The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese. J Dairy Sci 2018; 101:5809-5820. [PMID: 29705413 DOI: 10.3168/jds.2017-14352] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Accepted: 02/23/2018] [Indexed: 11/19/2022]
Abstract
Pasteurization failures in the dairy industry have been reported in many previous studies. Hence, ultrasound, as a nonthermal alternative to pasteurization, has been studied in recent years. In this research, retentate of ultrafiltered milk was pasteurized, inoculated with Escherichia coli O157:H7, Staphylococcus aureus, Penicillium chrysogenum, or Clostridium sporogenes, and then treated with ultrasound for 20 min at frequencies of 20, 40, and 60 kHz and intensity of 80%. Microbial and physicochemical properties of the subsequently produced ultrafiltered white cheeses were investigated throughout 60 d of ripening. Sonication at 20, 40, and 60 kHz reduced counts of E. coli O157:H7, S. aureus, P. chrysogenum, and Cl. sporogenes by 4.08, 4.17, and 4.28 log; 1.10, 1.03, and 1.95 log; 1.11, 1.07, and 1.11 log; and 2.11, 2.03, and 2.17 log, respectively. Sonication improved the acidity of ripened cheese, and sonicated samples had lower pH values than control samples at the end of storage. Sonication did not affect fat in dry matter or the protein content of cheese during ripening, but it did accelerate lipolysis and proteolysis; the highest rates of lipolysis index (free fatty acid content) and proteolysis index (water-soluble nitrogen) were observed on d 60 of ripening for samples sonicated at 60 kHz. Sonication did not affect cohesiveness or springiness of cheese samples, but hardness and gumminess increased in the first 30 d and then decreased until 60 d of storage. Furthermore, ultrasound treatment improved organoleptic properties of the cheese. In terms of overall acceptance, samples sonicated at 60 kHz received the highest sensorial scores. Results showed that sonication can improve microbial, physicochemical, and sensorial properties of ultrafiltered white cheese.
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Affiliation(s)
- A Jalilzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166614766, Iran
| | - J Hesari
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166614766, Iran.
| | - S H Peighambardoust
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166614766, Iran
| | - I Javidipour
- Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, 65080 Van, Turkey
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28
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Celik OF, Tarakci Z. The effects of starter cultures on chemical, biochemical and sensory properties of low-fat Tulum cheeses during ripening. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12377] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Omer Faruk Celik
- Department of Food Engineering; Faculty of Agriculture; Ordu University; Ordu 52200 Turkey
| | - Zekai Tarakci
- Department of Food Engineering; Faculty of Agriculture; Ordu University; Ordu 52200 Turkey
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29
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Medjoudj H, Zidoune MN, Hayaloglu AA. Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat’s milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1222588] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Hacène Medjoudj
- Laboratory of Nutrition and Food Technology (LNTA: Laboratoire de Nutrition et de Technologie Alimentaire), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A) Université Mentouri Constantine, 1-Algérie
- Departement des Sciences de la Nature & la vie, Faculté des sciences exactes and S.N.V.-Université Larbi Ben Mhidi- d’Oum El-Bouaghi, Algérie
| | - Mohammed Nasreddine Zidoune
- Laboratory of Nutrition and Food Technology (LNTA: Laboratoire de Nutrition et de Technologie Alimentaire), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A) Université Mentouri Constantine, 1-Algérie
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30
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Influence of curd heating on proteolysis and volatiles of Kashkaval cheese. Food Chem 2016; 211:160-70. [DOI: 10.1016/j.foodchem.2016.05.054] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2016] [Revised: 05/02/2016] [Accepted: 05/05/2016] [Indexed: 01/11/2023]
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31
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Soltani M, Sahingil D, Gokce Y, Hayaloglu A. Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin. J Dairy Sci 2016; 99:7744-7754. [DOI: 10.3168/jds.2016-11179] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Accepted: 06/12/2016] [Indexed: 11/19/2022]
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32
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Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.028] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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Biogenic amine content and proteolysis in Manchego cheese manufactured with Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.03.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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34
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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.
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35
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Aljewicz M, Cichosz G, Nalepa B, Kowalska M. Influence of the Probiotic Lactobacillus acidophilus NCFM
and Lactobacillus rhamnosus HN001 on Proteolysis Patterns
of Edam Cheese. Food Technol Biotechnol 2014; 52:439-447. [PMID: 27904317 PMCID: PMC5079155 DOI: 10.17113/ftb.52.04.14.3659] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2014] [Accepted: 07/31/2014] [Indexed: 11/12/2022] Open
Abstract
The objective of this study is to determine the viability of Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Edam cheese as well as the effect of probiotic bacteria on paracasein proteolysis and changes in the water activity during ripening. The use of probiotics L. rhamnosus HN001 and L. acidophilus NCFM in Edam cheese slightly changed its chemical composition, but the change was not significant. The pH values were significantly correlated with the changes in Lactobacillus count (R=-0.807) and the level of phosphotungstic acid-soluble nitrogen compounds in total nitrogen (PTA-SN/TN) (R=0.775). After 10 weeks of ripening, the highest level of trichloroacetic acid-soluble nitrogen compounds in total nitrogen (TCA-SN/TN) was observed in the cheese containing L. rhamnosus HN001 (11.87%) and slightly lower level in the cheese containing L. acidophilus NCFM (7.60%) and control cheese (6.24%). The highest level of PTA-SN/TN fraction was noted in cheese containing L. acidophilus NCFM (3.48%) but the lowest level was observed in control cheese (2.24%) after ten weeks of ripening. The changes in the levels of PTA-SN/TN (R=-0.813) and TCA-SN/TN (R=-0.717) fractions were significantly (p<0.05) correlated with the viability of probiotic counts. Water activity (aw ) strongly correlated with the PTA-SN/TN level (R=-0.824) and bacteria viability (R=-0.728). All of the analyzed cheeses were characterized by high counts of L. rhamnosus HN001 and L. acidophilus NCFM during ten weeks of ripening.
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Affiliation(s)
- Marek Aljewicz
- Department of Dairy Science and Quality Management, Faculty of Food Science,
University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, PL-10-719 Olsztyn, Poland
| | - Grażyna Cichosz
- Department of Dairy Science and Quality Management, Faculty of Food Science,
University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, PL-10-719 Olsztyn, Poland
| | - Beata Nalepa
- Department of Industrial and Food Microbiology, Faculty of Food Sciences,
University of Warmia and Mazury, Plac Cieszyński 1, PL-10-726 Olsztyn, Poland
| | - Marika Kowalska
- Department of Dairy Science and Quality Management, Faculty of Food Science,
University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, PL-10-719 Olsztyn, Poland
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36
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Marrone R, Balestrieri A, Pepe T, Vollano L, Murru N, D’Occhio MJ, Anastasio A. Physicochemical composition, fatty acid profile and cholesterol content of “Pecorino Carmasciano” cheese, a traditional Italian dairy product. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2014.05.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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37
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Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0185-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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38
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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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Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature. J DAIRY RES 2014; 81:394-402. [DOI: 10.1017/s0022029914000326] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The effects of use of adjunct cultures (Lactobacillus helveticus and Lb. casei) and ripening temperatures (6 or 12 °C) on proteolysis and angiotensin-I converting enzyme (ACE)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. Proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-PAGE) and reversed phase-HPLC (RP-HPLC) of water-insoluble and -soluble fractions of the cheeses, respectively. Urea-PAGE patterns of the samples revealed that the intensities of the bands representing casein fractions decreased in the experimental cheeses, being more pronounced in the cheeses made with adjunct cultures. Similarly, peptide profiles and the concentrations of individual and total free amino acids were influenced by both the adjunct cultures and ripening temperatures. The ACE-inhibitory activity of the water-soluble extracts of the cheeses were higher in the cheeses made using adjunct cultures (especially Lb. helveticus) and ripened at 12 °C. The ACE-inhibitory activity did not decrease during ripening. The contribution of Lb. helveticus to the development of proteolysis and ACE-inhibitory peptide activities were higher than that of Lb. casei. To conclude, the use of Lb. helveticus as adjunct culture in white-brined cheese and ripening at 12 °C would be recommended to obtain white-brined cheese with high ACE-I-inhibitory peptides activity and higher levels of preoteolysis.
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40
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Cakmakci S, Hayaloglu AA, Dagdemir E, Cetin B, Gurses M, Tahmas-Kahyaoglu D. Effects ofPenicillium roquefortiand whey cheese on gross composition, microbiology and proteolysis of mould-ripened Civil cheese during ripening. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12156] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Songul Cakmakci
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Ali A Hayaloglu
- Department of Food Engineering; Inonu University; 44280 Malatya Turkey
| | - Elif Dagdemir
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Bulent Cetin
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
| | - Mustafa Gurses
- Department of Food Engineering; Ataturk University; 25240 Erzurum Turkey
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41
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Temizkan R, Yasar K, Hayaloglu AA. Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12597] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Riza Temizkan
- Department of Food Engineering; Canakkale Onsekiz Mart University; Canakkale 17020 Turkey
| | - Kurban Yasar
- Department of Food Engineering; Osmaniye Korkut Ata University; Osmaniye 80000 Turkey
| | - Ali A. Hayaloglu
- Department of Food Engineering; Inonu University; Malatya 44280 Turkey
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42
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Perna A, Simonetti A, Intaglietta I, Gambacorta E. Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis. J Dairy Sci 2014; 97:1909-17. [DOI: 10.3168/jds.2013-7288] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Accepted: 12/17/2013] [Indexed: 11/19/2022]
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43
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Oluk AC, Guven M, Hayaloglu AA. Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12118] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aylin C Oluk
- Ministry of Food; Agriculture and Livestock; Alata Horticultural Research Station; 33740 Mersin Turkey
- Department of Food Engineering; Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Mehmet Guven
- Department of Food Engineering; Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Ali Adnan Hayaloglu
- Department of Food Engineering; Faculty of Engineering; Inonu University; 44280 Malatya Turkey
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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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45
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Hayaloglu A, Tolu C, Yasar K. Influence of goat breeds and starter culture systems on gross composition and proteolysis in Gokceada goat cheese during ripening. Small Rumin Res 2013. [DOI: 10.1016/j.smallrumres.2013.03.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Achachlouei BF, Hesari J, Damirchi SA, Peighambardoust SH, Esmaiili M, Alijani S. Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils. FOOD SCI TECHNOL INT 2013; 19:389-98. [DOI: 10.1177/1082013212455341] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Full-fat cheese usually contains high amounts of saturated fatty acids and cholesterol, which may have negative health effects. In this study, full-fat white brined cheese, as a control sample, and experimental cheeses with olive and canola oils (T1, white brined cheese containing 50% canola oil, T2, white brined cheese containing 50% olive oil, T3, white brined cheese containing 100% canola oil and T4, white brined cheese containing 100% olive oil) were prepared from bovine milk. Physicochemical properties, lipolysis, proteolysis patterns and sensorial properties in the prepared samples were determined during 80 days of storage at 20-day intervals. Cheese incorporating vegetable oils showed lower amounts of saturated fatty acids and higher amounts of unsaturated fatty acids compared with the full-fat cheese (control) samples. Moisture, pH, lipolysis value, as assessed by the acid-degree value, and proteolysis values (pH 4.6 SN/TN% and NPN/TN%) significantly ( p < 0.05) were increased in all samples, whereas total titrable acidity decreased during 40 days of ripening but then increased slightly. Sensory properties of white brined cheese incorporating with vegetable oils were different from those of full-fat cheese samples. White brined cheese containing olive and canola oils (100% fat substitution) received better sensory scores compared to other samples. The results showed that it is possible to replace dairy fat with olive and canola oils, which can lead to produce a new healthy and functional white brined cheese.
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Affiliation(s)
- B Fathi Achachlouei
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
- Faculty of Agriculture, University of Mohaghegh Ardabili, Ardabil, I.R. Iran
| | - J Hesari
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | - S Azadmard Damirchi
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | - SH Peighambardoust
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | - M Esmaiili
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - S Alijani
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, I.R. Iran
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47
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Hayaloglu AA, Karabulut I. Primary and Secondary Proteolysis in Eleven Turkish Cheese Varieties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.604890] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Ihsan Karabulut
- a Department of Food Engineering , Inonu University , Malatya , Turkey
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48
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Sensory and protein profiles of Mexican Chihuahua cheese. Journal of Food Science and Technology 2012; 51:3432-8. [PMID: 26396342 DOI: 10.1007/s13197-012-0868-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/16/2012] [Accepted: 10/08/2012] [Indexed: 10/27/2022]
Abstract
Native microflora in raw milk cheeses, including the Mexican variety Queso Chihuahua, contribute to flavor development through degradation of milk proteins. The effects of proteolysis were studied in four different brands of Mexican Queso Chihuahua made from raw milk. All of the cheeses were analyzed for chemical and sensory characteristics. Sensory testing revealed that the fresh cheeses elicited flavors of young, basic cheeses, with slight bitter notes. Analysis by gel electrophoresis and reverse phase-high performance liquid chromatography (RP-HPLC) revealed that the Queseria Blumen (X) and Queseria Super Fino (Z) cheeses show little protein degradation over time while the Queseria America (W) and Queseria Lago Grande (Y) samples are degraded extensively when aged at 4 °C for 8 weeks. Analysis of the mixture of water-soluble cheese proteins by mass spectrometry revealed the presence of short, hydrophobic peptides in quantities correlating with bitterness. All cheese samples contained enterococcal strains known to produce enterocins. The W and Y cheese samples had the highest number of bacteria and exhibited greater protein degradation than that observed for the X and Z cheeses.
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49
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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]
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50
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OZCAN TULAY, KURDAL EKREM. The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00868.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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