Chemical and sensory characteristics of Galotyri-type cheese made using different procedures

Kondyli, Efthymia; Katsiari, M.C; Voutsinas, L.P.

doi:10.1016/j.foodcont.2007.04.007

Cited by 23 publications

(21 citation statements)

References 11 publications

(17 reference statements)

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“…Texture scores were evaluated (from worst to best) by the tasters during slicing. The total sensory score was calculated by the method of Kondyli et al (2008). Importance was given predominantly to the attributes of flavor, odour and texture over the colour of cheese.…”

Section: Methodsmentioning

confidence: 99%

Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

et al. 2010

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The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomoucké tvarůžky). Samples were stored for 7 weeks at 5 °C and 20 °C. BAs were studied as dansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124-2 413 mg·kg -1 ) and tyramine (117-1 058 mg·kg -1), followed by putrescine (75-767 mg·kg -1) and histamine (74-411 mg·kg -1 ). Low concentrations of tryptamine, spermine and spermidine were present. Total concentrations of BAs significantly increased with storage time (P  0.01), depending significantly on temperature (P  0.01). Total BAs in cheese stored at 20 °C compared to 5 °C were more than three times higher, reaching 4 600 mg·kg −1 at the end of storage. The toxicologically critical value of 900 mg·kg −1 for the sum of histamine + tyramine + putrescine + cadaverine was reached 17 days later in the cheese stored at 5 °C compared to 20 °C. When stored at 5 °C, the samples retained adequate sensory characteristics for the entire safe storage time. The effects of storage conditions on BAs formation are relevant to reducing the risk associated with consumption of cheese high in BAs.

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Section: Methodsmentioning

confidence: 99%

Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

et al. 2010

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“…Several types of soft cheese produced traditionally made from goat's milk, among other is Batzos produced as the utilization of whey from cheese making originated from Macedonia (Psoni et al, 2003), Camero fresh cheese produced in Spain (Olarte et al, 2001) and Galotry cheese of Greece (Kondyli et al, 2008); Himalayan cheese (Mushtaq et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus

Setiawardani

Rahayu

Palupi

2016

JAP

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Abstract. The purpose of the study is to asses the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum and Lactobacillus rhamnosus on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum culture and (3) the use of mixed cultures (Lactobacillus rhamnosus and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheeses stickiness was -8.23 to -11.53 gs, cheese pH was 4.70-5.60; number of cheese LAB was 8.59-9.69 log cfu/g. The content of protein, fat, and ash were 13.65-16.54%, 15.28-20.03%, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus and L.plantarum are potentially good to be developed as a probiotic food. Key words: Soft Cheese, Lactobacillus rhamnosus, Lactobacillus plantarum, CultureAbstrak. Penelitian bertujuan untuk mempelajari pengaruh penggunaan probiotik secara tunggal dan campuran dari Lactobacillus plantarum dan Lactobacillus rhamnosus terhadap sifat fisikokimia dan viabilitas BAL selama penyimpanan. Keju lunak susu kambing terdiri dari tiga perlakuan yaitu (1) menggunakan kultur Lactobacillus rhamnosus, (2) menggunakan kultur Lactobacillus plantarum dan (3) campuran kultur (Lactobacillus rhamnosus and Lactobacillus plantarum). Variabel yang diamati adalah tekstur keju, proksimat, pH produk dan jumlah BAL. Hasil menunjukkan bahwa ketegasan/keutuhan keju mempunyai kisaran 10,78-47,75 gf, kelengketan keju adalah -8,23 sampai -11,53 gs, pH keju adalah 4,70-5,60; jumlah BAL keju adalah 8,59-9,69 log cfu/g. Kadar protein, lemak dan abu keju berturut-turut adalah 13,56-16,54%; 15,28-20,03% dan 2,7-3,39 %. Kesimpulan dari penelitian ini adalah bahwa keju lunak dengan kultur campuran dari L.rhamnosus dan L.plantarum berpotensi baik untuk dikembangkan sebagai makanan probiotik.

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“…As a result, many dairies in different regions of the country produce cheeses that resemble Galotyri, but using processes different from the PDO cheese. Selective commercial starter cultures and different production procedures for Galotyri cheese making have been suggested [16,17] but up to date, there is no data about the effect of the addition of probiotic lactic acid bacteria to the characteristics of the product.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese

Zoidou¹,

Dimitrios²,

Massouras³

et al. 2016

Int J Clin Nutr Diet

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This study evaluated the effect of probiotic bacteria on the characteristics of the traditional Greek Galotyri cheese. Four Galotyri cheeses were made with the mesophilic starter culture BT002 along with the probiotic strains Lactobacillus acidophilus NCFM, Lactobacillus acidophilus 145, Lactobacillus paracasei subsp. paracasei LbC 81 or Lactobacillus rhamnosus LC 705 and a cheese was also made without the addition of probiotics. The microbiological, physicochemical, aromatic and sensory characteristics of the products were investigating during 30 days of storage at 4 o C. The results indicated that probiotics remained above the recommended level for the therapeutic minimum (10 6 cfu g -1 ) after 30days. The addition of probiotics did not change the yield, chemical composition and sensory characteristics of Galotyri cheese. A total of 32 aromatic compounds were identified, of these acetaldehyde, diacetyl and acetoin presented in higher levels in cheeses containing probiotic strains. It was concluded that high quality Galotyri cheese with improved health enhancing properties could be produced.

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Chemical and sensory characteristics of Galotyri-type cheese made using different procedures

Cited by 23 publications

References 11 publications

Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus

The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese

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