Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety

Hayaloğlu, Ali Adnan; Brechany, Elizabeth Y.; Deegan, Kevin C.; McSweeney, P.L.H.

doi:10.1016/j.lwt.2007.08.020

Cited by 67 publications

(96 citation statements)

References 43 publications

(71 reference statements)

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“…3; similar results were obtained for all other trials (data not shown). There was more rapid hydrolysis of α S1 -CN than β-CN, which was also reported for Kuflu cheese (Turkish blue-veined cheese) and other studies on blue-veined cheeses (Hayaloglu, Brechany, Deegan, & McSweeney, 2008;Hayaloglu & Kirbag, 2007;Zampoutis et al, 1996;Zampoutis et al, 1997). The metalloprotease of P. roqueforti hydrolyses α S1 -CN and β-CN at an optimal pH of 5.5 but is stable between 4.5 and 8.5, whereas the aspartic protease specifically hydrolyses α S1 -CN to α S1 -CN (f24-199) and β-CN to β-CN (f98-209), β-CN (f30-209), β-CN (f1-29), β-CN (f100-209) and β-CN (f1-97/99) at optimal pH of 3.5 or 5.5 (stable at 3.5-6.0).…”

Section: Urea-polyacrylamide Gel Electrophoresissupporting

confidence: 73%

Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese

Voigt

Chevalier

Qian

et al. 2010

Innovative Food Science & Emerging Technologies

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Section: Urea-polyacrylamide Gel Electrophoresissupporting

confidence: 73%

Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese

Voigt

Chevalier

Qian

et al. 2010

Innovative Food Science & Emerging Technologies

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“…Changes in those control parameters could be the reason for variation in levels of protein degradation in Sepet cheeses. Hayaloglu et al (2008) explained that the reason for lower levels of pH 4.6-SN and TCA-SN in Kuflu cheese than of other mold-ripened cheeses may be because of the higher salt-in-moisture contents of Kuflu cheese samples. A significant negative correlation was observed between the level of TCA-SN and salt-in-moisture content (r = −0.28, P < 0.05).…”

Section: Physicochemical Parametersmentioning

confidence: 99%

“…Cheese flavor is derived from the breakdown of milk proteins, fats, and lactose by enzyme activities or chemical reactions (for example, via the Maillard and Strecker reactions between AA and various carbonyls; Forde and Fitzgerald, 2000;Fox et al, 2000). To date, much research has been done to demonstrate the specific characteristics of traditional cheeses (Qian and Reineccius, 2002;Hayaloglu et al, 2008;Tarakci and Temiz, 2009;Picon et al, 2010;Sánchez-Macías et al, 2010). To the best of our knowledge, no study exists that evaluates all of the aspects of traditional Sepet cheeses.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Ercan

Korel

Yüceer

et al. 2011

Journal of Dairy Science

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Characterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific to the Aegean region of Turkey. In this study, 52 Sepet cheese samples were analyzed to characterize the physicochemical, textural, volatile compounds, and sensory profiles. The changes in the physicochemical and volatile compositions were investigated during production and ripening periods. The average dry matter (DM; 55.16%), fat-in-DM (45.80%), protein (29.18%), salt-in-DM (12.88%), water activity (0.83), pH (5.50), titratable acidity (1.69%), ripening and lipolysis indices (11.06 and 6.36), firmness (212.20 N), springiness (0.62), cohesiveness (0.57), adhesiveness (0.48 Nmm), and chewiness (66.87 N) values of Sepet cheese samples were determined. Hexanoic, octanoic, decanoic, and butyric acids, which were responsible for the cheesy, waxy, goaty odors, were the most abundant volatile compounds in these cheeses. Most of the volatile compounds increased significantly during production and ripening. Significant changes in most of the physicochemical characteristics were observed up to the third month of ripening. As a result of the descriptive sensory analysis, Sepet cheeses were described with descriptors such as free fatty acid, animal like, sulfurous, creamy, cooked, and whey, and aromatics with high salty basic taste.

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“…It is likely the result of polystyrene from the plastic bags used for storing samples before carrying out the analysis. This compound can also be found in other cheese types (Bintis and Robinson, 2004;Hayaloglu et al, 2008;Milosavljević et al, 2010;Delgado et al, 2011). These compounds can originate from the environment or develop through contamination during storage or the analysis itself.…”

Section: Other Compoundsmentioning

confidence: 94%

Aromatic compounds of cheese ripening in animal skin: An overview

Vrdoljak¹,

Mikulec²,

Markov³

et al. 2018

JCEA

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The aroma of a cheese is one of the key quality parameters and signs of distinguishing certain cheese types by consumers. Therefore, the aim of this paper is review the existing knowledge of the aromatic profile of cheeses ripening in an animal skin. Cheeses that ripen in an animal skin and produced in similar technology in Croatia (mišina -cheese in a sack), in Bosnia and Herzegovina (Cheese in a sack (local name: mjeh), Montenegro (Cheese in a sack (local name: mjeh), Turkey (Tulum cheese), Lebanon (Darfiyeh cheese) and eastern Algeria (Bouhezza cheese). The specific characteristic of these cheeses is ripening in an animal skin, as in a sack (of ewe or goat). The aromatic profile of these cheeses has not been sufficiently investigated and has been conducted primarily on Tulum and to a smaller extent of Lebanese Darfiyeh cheese, and cheese in a sack. There is no data about other cheeses that ripen in an animal skin. Since very little research has been made on the aromatic profile of these cheeses, further research should be conducted.Keywords: animal skin, aromatic compounds, cheese, ripening Sažetak Aroma sira jedan je od ključnih parametara kvalitete i znakova raspoznavanja pojedine vrste sira od strane potrošača. Stoga je cilj ovog rada pregled postojećeg znanja o aromatskom profilu sireva, koji se proizvode na tradicionalan način i zriju u životinjskoj koži. Sirevi, koji zriju u životinjskoj koži i imaju sličnu tehnologiju, proizvode se u Hrvatskoj (Sir iz mišine), na području Bosne i Hercegovine (Sir iz mijeha), Crne Gore (Sir iz mijeha), Turske (Tulum sir), Libanona (Darfiyeh) i istočnog , 2018, 19(2), p.318-334 318 Alžira (Bouhezza sir). Specifičnost ovih sireva je zrenje u životinjskoj koži, odnosno mišini (ovčjoj, kozjoj). Aromatski profil navedenih sireva je slabo istražen, a istraživanja su najvećim dijelom provedena na Tulum siru i manjim dijelom na libanonskom Darfiyeh siru, siru iz mišine, dok za ostale sireve,koji zriju u životinjskoj koži nema nikakvih podataka. Obzirom da je vrlo malo istraživanja o aromatskom profilu ovih sireva do sada napravljeno, potrebno je provoditi daljnja istraživanja u ovom pravcu.2.2154 Journal of Central European Agriculture

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Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety

Cited by 67 publications

References 43 publications

Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese

Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Aromatic compounds of cheese ripening in animal skin: An overview

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