Cheeses of Turkey: 2. Varieties ripened under brine

Hayaloğlu, Ali Adnan; Özer, Barbaros; Fox, Patrick F.

doi:10.1051/dst:2007014

Cited by 59 publications

(57 citation statements)

References 44 publications

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“…In 60-to 90-d-old cheeses residual α S1 -CN is only 30-40% of the original, while 85-90% of β-CN remains intact. The contribution of extracellular proteinases of the starters is negligible, as was revealed by electrophoretic studies of cheeses made with various starter microorganisms [21].…”

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 96%

“…The rate of their production is high again during the first 2-3 weeks and decreases when cheeses are transferred into the cold room. The amount of these soluble nitrogenous compounds depends on the species of starter microorganisms and their combination, which were found to also affect the HPLC peptide profile and FAA pattern [21]. It should be noted that, during ripening and storage in brine, some of these water-soluble compounds selectively migrate into the brine [37].…”

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 98%

“…Therefore, the predominant lactic microflora in fresh cheese consists of these starter microorganisms, the number of which increases rapidly during the first days and remains relatively high during cheese ripening in the warm room (16-18 • C). Later on, the populations decline significantly, especially those of mesophilic cocci, which are gradually replaced by salt-resistant NSLAB bacteria, mainly lactobacilli and enterococci [21,56].…”

Section: Microbiologymentioning

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: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 96%

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 98%

Section: Microbiologymentioning

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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“…In general, cheeses are a source of highly nutritive, almost 100 % digestible proteins (López-Expósito et al, 2012). The protein content in white cheeses is variable and ranges up to approximately 28 % (Hayaloglu et al, 2008;Dozet, 2004). The largest part of cheese matrix proteins are caseins, αs-, β-and κ-caseins.…”

Section: Proteins Of White Cheese In Brinementioning

confidence: 99%

White cheeses as a potential source of bioactive peptides

et al. 2017

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In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, especially during ripening, which is one of the most important stages in cheese production. Since the ripening process differ significantly depending on the cheese type, it can be assumed that their bioactivity is also substantially different. White brined cheeses are specific for the region of South-Eastern Europe. They are characterized by relatively intensive proteolysis and as such may be of interest as products with favorable functional characteristics. Yet, their functionality is still insufficiently characterized. This paper presents an overview of the current knowledge on white brined cheese's bioactive peptides.

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“…Enterococci are important members of cheese microbial flora during ripening period [1,4] and have an important effect in developing taste and flavour of fermented cheeses, by their proteolytic and lipolytic activities [5][6][7][8] . Certain strains of Enterococcus spp.…”

Section: Introductionmentioning

confidence: 99%

Bazı Geleneksel Türk Peynirlerinden İzole Edilen Enterococcus spp.’nin Antimikrobiyal Aktivite Potansiyeli

Toğay¹,

Ay²,

Altunatmaz³

et al. 2016

Kafkas Univ Vet Fak Derg

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Enterococci can produce enterocins which have antimicrobial activity against Gram-positive and also Gram-negative pathogenic, toxigenic and food-spoilage bacteria. The aim of this study was to determine the antimicrobial activity of Enterococcus spp. isolated from traditional Turkish cheeses such as Kashar, Manyas, Sepet, Kelle, Mihalic, Tulum. The isolates were tested against Listeria monocytogenes, Listeria innocua, Listeria ivanovii, Staphylococcus aureus and Enterococcus faecalis and also detected the presence of entA and entB genes of these isolates. Total 66 of enterococcal isolates were obtained from 34 of cheese samples and 25 of these isolates showed antimicrobial activity against tested reference bacteria by using agar spotting method. Also it was determined most of Enterococcus spp. carried enterocin encoding entA and entB genes. We concluded that these isolates or their enterocins may have a potential for food preservation, however they should be evaluated in terms of food safety. Keywords

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Cheeses of Turkey: 2. Varieties ripened under brine

Cited by 59 publications

References 44 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 cheeses as a potential source of bioactive peptides

Bazı Geleneksel Türk Peynirlerinden İzole Edilen Enterococcus spp.’nin Antimikrobiyal Aktivite Potansiyeli

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