Accelerated ripening of low fat Ras cheese by attenuated lactobacilli cells

Kebary, K. M. K.; Khader, A. E.; Zedan, A. N.; Mahmoud, Samy F.

doi:10.1016/s0963-9969(97)00013-6

Cited by 24 publications

(31 citation statements)

References 13 publications

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“…It might also be attributed to the lower destruction of the proteolytic enzymes of the Lactobacillus helveticus during freezing. These results are in agreement with the findings of Aly (1990a,b) and Kebary et al (1996). reported a 52% increase in proteolysis (viz., trichloroacetic acid soluble nitrogen) in 6 months old cheese made with frozen Lactobacillus casei cells.…”

Section: Resultssupporting

confidence: 93%

Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening

Kumar¹,

Jha

Singh³

2010

International Journal of Food Science &Amp; Technology

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An attempt was made to accelerate the flavour development in cheese base with the help of exogenous proteolytic and lipolytic enzymes (1:1 proportion, each at the rate of 0.025% by weight of cheese-base) and ripening at elevated temperatures (i.e. 20 ± 1°C) for up to 12 days. To counter the bitterness developed, adjunct cultures were used: viable or attenuated (freeze-shocked or heat shocked). Study of biochemical characteristics, electrophoretic pattern and sensory evaluation of the product were carried out. An acceptable enzyme-modified, lightly salted cheese base was obtained using 0.025% each of proteolytic and lipolytic enzymes, along with 5% starter culture and adjuncts followed by ripening up to 12 days. Freeze-shocked adjunct Lactobacillus helveticus produced enzyme-modified cheese base with no detectable bitterness. The usage of exogenous enzymes, temperature of ripening, ripening period and interactions amongst these parameters had significant (P < 0.01) influence on all of the biochemical characteristics monitored.

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Section: Resultssupporting

confidence: 93%

Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening

Kumar¹,

Jha

Singh³

2010

International Journal of Food Science &Amp; Technology

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“…The level of soluble nitrogenous compounds and tyrosine values increased gradually in all samples throughout the ripening as reported by Aly (1990), Kebary et al (1996) and Michaelidou et al (2003). The increase soluble nitrogenous compounds were at the highest level on day 60, and no significant change has generally been found after that period.…”

Section: Resultssupporting

confidence: 71%

“…These results could be attributed to the presence of wide range of proteolytic enzyme systems in lactobacilli. The addition of the freeze-shocked culture of L. helveticus was more effective on the accumulation of soluble nitrogenous compounds in cheese (Aly 1994, Kebary et al 1996, Madkor et al 2000.…”

Section: Resultsmentioning

confidence: 98%

“…For this reason, attenuated lactobacilli cells modified by the physical methods like heatshocked or freeze-shocked have been used to accelerate the ripening in varieties of many cheeses such as Cheddar (El-Soda et al 1991), Sweedish hard cheese (Ardö and Pettersson 1988), Gouda (Bartels et al 1987), Ras (Aly 1990, Kebary et al 1996 and pickled White cheese (Gürsoy et al 2001, Gürsel et al 2003.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Using Attenuated Lactic Starter Cultures on Lipolysis and Proteolysis in Low Fat Kasar Cheese

Gürsoy¹

2009

Tarım Bilimleri Dergisi

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Abstract:In this study, freeze shocked cultures of Lactobacillus casei and Lactobacillus helveticus were used in the production of low fat Kaşar cheese to accelerate the ripening and improve the flavour and texturel characteristics. Physical, chemical and sensory properties of the cheeses with low fat (11 % fat ) were evaluated comparatively with that of the low-fat and full-fat controls (28 %) on days 1, 30, 60 and 90 at 5±1°C. According to the results, the use of attenuated cultures has not altered the general composition of the low fat cheeses, however, it has improved the sensory properties significantly and decreased the ripening period by acceleration the proteolysis, being more evident at the cheese with freeze-shocked L. helveticus.Key Words: Kaşar cheese, low fat, attenuated culture, ripening Az Yağlı Kaşar Peyniri Üretiminde Yardımcı Kültür Kullanımının Lipoliz ve Proteoliz Üzerine EtkisiÖz: Bu çalışmada olgunlaştırmayı hızlandırmak, yapı ve tadı iyileştirmek amacıyla az yağlı kaşar peyniri üretiminde dondurularak yardımcı kültür haline getirilmiş L. casei and L. helveticus mikroorganizmaları kullanılmıştır. Az yağlı (% 11 yağ) ve tam yağlı (% 28 yağ) olarak üretilen ve 90 gün süreyle 5±1°C'de depolanan peynirler; fiziksel, kimyasal ve duyusal nitelikler yönünden incelemeye alınmıştır. Araştırma sonuçlarına göre; yardımcı kültür kullanımı az yağlı peynirlerin genel bileşimini değiştirmemiş ancak duyusal niteliklerini iyileştirmiş ve L. helveticus ' un kullanıldığı örnekte daha belirgin olmak üzere olgunlaşma süresini kısaltmıştır.

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“…This range is in agreement with that found by Prasad and Alvarez [5] . Increase of fat contents in cheese also found by Kebary and Co-Workers [24] .…”

Section: Saltsupporting

confidence: 62%

Use of Jiben Seeds Extract to Manufacture Soft White Cheese

Talib¹,

Abubakar²,

Jideani³

et al. 2009

American J. of Applied Sciences

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Abstract:Rennet substitute was applied for preparation of white cheese with Jiben (Solanum dubium seeds extract). Time effect 0, 15, 30, 45, 60, 75, 90, 120 and 150 days was studied at 30°C on the prepared cheese, kept at room temperature as well as in the refrigerator at 5±1°C. Cheese analysis includes pH and the percentage content of moisture, salt, fat and protein. Use of Rennet to manufacture white cheese was served as a control. Results and statistical analysis indicated that, cheese prepared using Jiben Extract has high quality with a very small variations as well as it has a long storage time. Thus, Solanum dubium is a suitable extract for preparation of white cheeses with a long storage time in the refrigerator 5°C as well as at room temperature 30°C.

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Accelerated ripening of low fat Ras cheese by attenuated lactobacilli cells

Cited by 24 publications

References 13 publications

Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening

Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening

Effect of Using Attenuated Lactic Starter Cultures on Lipolysis and Proteolysis in Low Fat Kasar Cheese

Use of Jiben Seeds Extract to Manufacture Soft White Cheese

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