Cheese varieties ripened in brine

El-Salam, Mohamed H. Abd; Alichanidis, E.

doi:10.1016/s1874-558x(04)80046-0

Cited by 35 publications

(33 citation statements)

References 55 publications

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“…Nowadays, various cultures are used as starters: thermophilic cultures such as yoghurt, mesophilic cultures or various combinations of mesophilic and thermophilic cultures. In raw milk cheeses the native microflora of the milk may be used for acidification [1,8,20].…”

Section: Cheese-making Processmentioning

confidence: 99%

“…The pH lies between 4.0 and 5.0 but for most is 4.2-4.8. pH values lower than 4.0 make the cheese very acid and maybe brittle. Values higher than 5.0 are not proper and safe for good keeping quality of WBC [1,8,33].…”

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 99%

“…Mature cheese still contains lactose (∼ 10 g·kg −1 ) [35]. For most of them the proteolysis index ([watersoluble N/total N] × 100) lies between 10 and 25% [1,8,18,32,53] and the level of total free amino acid content ranges from 1 to 7 g·kg −1 cheese [20,29,49].…”

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 99%

“…21 • C). Increased concentrations of FFA were found when traditional artisanal rennet or rennet pastes were used [1,17,28,41]. 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.…”

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 99%

“…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%

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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: Cheese-making Processmentioning

confidence: 99%

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 99%

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 99%

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 99%

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 99%

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

Alichanidis

Polychroniadou

2008

Dairy Sci. Technol.

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White‐Brined Cheeses

Bintsis¹,

Alichanidis

Uzunsoy

et al. 2017

Global Cheesemaking Technology

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Traditional Balkan fermented milk products

Teneva-Angelova

Balabanova

Boyanova

et al. 2018

Engineering in Life Sciences

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Traditional fermented milk products have been prepared since ancient time by various civilizations. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude of food‐microbe combinations, there are thousands of different types of fermented milk products — yoghurts, yogurt‐like products, and various types of cheeses with proven health benefits. Among those products is the domestic Bulgarian yoghurt “kiselo mlyako”, whose anti‐aging effect has been scientifically studied yet at the beginning of 20th century. The current review summerizes the wide range of traditional fermented milk products at the Balkan countries, which are the primary source for their production.

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Cheese varieties ripened in brine

Cited by 35 publications

References 55 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

White‐Brined Cheeses

Traditional Balkan fermented milk products

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