Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk

Mallatou, H; Pappa, Eleni C.; Massouras, Theofilos

doi:10.1016/s0958-6946(02)00153-x

Cited by 74 publications

(62 citation statements)

References 25 publications

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“…Generally, the concentration of volatile fatty acids is higher in cheeses made from sheep's or goat's milk than in those from cow's milk. Despite the milk used, acetic acid is the dominant volatile carboxylic acid [1,3,8,30,34,50]. It can be formed from fermentation of lactose by lactic acid bacteria, but also as a result of citrate and lactate metabolism or as a product of amino acid catabolism [36].…”

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 99%

Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

Alichanidis

Polychroniadou

2008

Dairy Sci. Technol.

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-Traditional cheeses represent a heritage and are the result of accumulated empirical knowledge passed on from generation to generation. Pedoclimatic conditions in most parts of the East-Mediterranean and neighbouring countries are characterised by relatively small and irregular precipitations, hot and dry summers, and a largely hilly terrain. Such environmental conditions are not very favourable for cattle but suitable for sheep and goats. Thus, the majority of traditional cheeses in these countries were -and most of them still are -made from the milk of these two animals. The relatively high ambient temperature, the lack of refrigeration facilities and the fact that most of the cheeses were produced in family enterprises or in small artisanal units led the cheese market to be dominated (> 50%) by "white brined cheeses" (WBC), which are ripened and stored under brine until consumption, e.g. Feta, Domiati and Beyaz-Peynir. WBC have no rind, no gas holes and are soft to semi-hard with an acidic (pH ∼ 4.5), salty and, some of them, piquant taste. To improve keeping quality, the drained curd of some WBC is additionally scalded at very high temperatures (90-100 • C), e.g. Halloumi and Nabulsi. Traditional cheeses of the region also include pasta filata semi-hard cheeses (e.g. Kashkaval), the curd of which after draining and acidification (pH ∼ 5.2) is subjected to a texturising process (heating, kneading and stretching at ∼ 75 • C). They usually have a flat-cylindrical shape, no holes and straw-yellow to yellow colour. Whey cheese production (e.g. Myzithra, Manouri, Lor, Anari, Urda and Skuta) was developed very early in this area, since the whey from sheep's and goat's milk cheese is very rich in protein. The yield can be improved if the milk of these small ruminants and/or cream is added to the whey.East-Mediterranean cheese / white brined cheese / whey cheese / pasta filata cheese / goat's cheese / ewe's cheese Résumé -Caractéristiques des principales variétés de fromages traditionnels régionaux des pays de l'est méditerranéen : une revue. Les fromages traditionnels représentent un héritage ré-sultant des savoirs empiriques accumulés et transmis de génération en génération. Les conditions pédoclimatiques dans la plupart des pays de l'est méditerranéen et ses voisins sont caractérisées par des précipitations relativement faibles et irrégulières, des étés chauds et secs et un terrain générale-ment vallonné. De telles conditions environnementales ne sont pas favorables pour les bovins mais conviennent bien aux ovins et caprins. La majorité des fromages traditionnels de ces pays ont été ou sont encore fabriqués à partir du lait de ces deux espèces. La température ambiante relativement élevée, le manque de réfrigération et le fait que la plupart des fromages sont produits dans des petites unités (familiales ou artisanales) font que le marché du fromage est dominé (> 50 %) par des fromages blancs saumurés qui sont affinés et conservés dans la saumure jusqu'à consommation, par exemple le Feta, le Domiati, le Be...

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Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 99%

Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

Alichanidis

Polychroniadou

2008

Dairy Sci. Technol.

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“…In general, milk fat contains approximately 66 % saturated (SFA) (57.4 % palmitic, 21.6 % myristic, and 17.6 % stearic), 30 Free fatty acids are usually released by the actions of lipases (from different sources) during lipolysis. They contribute directly to cheese flavour, particularly when they are properly balanced by products of proteolysis and by other reactions (Mallatou et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

et al. 2018

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This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from raw cow and ovine milk. Fatty acid profiles of traditional cheeses were qualitatively and quantitatively different. The content of saturated fatty acids was in the range of 65.97 %-76.61 % (cow cheeses) and 69.68 %-74.52 % (ovine cheeses). Unsaturated fatty acids range of cow and ovine cheeses was 23.39 %-34.03 % and 25.48 %-30.08 %, respectively. Depending on the type of cheese, the ratio of polyunsaturated fatty acids was 1.66 %-11.03 %. The lowest content of saturated fatty acids was observed in Sjenica cow cheeses. Thus, this type of traditional cheeses had the most favorable health indices including atherogenicity index (1.89), thrombogenicity index (1.37) and desirable fatty acid ratio (46.34 %). Mineral content of traditional cheeses was also different. The ratio Ca:P was in the range of 0.70-1.33. The highest level of Ca, P, K, Mg, Zn, Cu and Cr was detected in Sjenica cheeses prepared from cow milk. The absence of Cd was observed in all cheeses.

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“…Сюди входять леткі жирні кислоти: мурашина, оцтова, пропіонова, масляна, валер'янова, ізовалер'янова. Віль-ні високомолекулярні жирні кислоти не мають смаку і запаху [15].…”

Section: аналіз літературних данихunclassified

“…В складі середньоланцюгових жирних кислот це відбувалося за рахунок меншої кількості міристи-нової (С 14:0 ) та міристолеїнової (С 14:1 ) жирних кислот, а в складі довголанцюгових жирних кислот -за рахунок цис-і транс-ізомерів олеїнової (С 18:1 ) та лінолевої (С 18:2 ) жирних кислот. Останнє, очевидно, пов'язано з особли-востями перебігу процесів біогідрогенізації лінолевої і ліноленової жирних кислот ферментами мікроорга-нізмів рубця кіз [15].…”

Section: результати дослідження та їх обговоренняunclassified

Research of lipolytic processes in functional products made from raw materials of the Carpathian region

Галух

Паска

2016

TAPR

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Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk

Cited by 74 publications

References 25 publications

Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

Research of lipolytic processes in functional products made from raw materials of the Carpathian region

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