Effect of draining temperature on the biochemical characteristics of Feta cheese

Kandarakis, I.; Moatsou, Golfo; Georgala, A.I.K.; Kaminarides, Stelios; Anifantakis, E.

doi:10.1016/s0308-8146(00)00245-4

Cited by 47 publications

(40 citation statements)

References 24 publications

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“…The profiles of the present study were different from the WSN profiles of Feta made with mesophilic starters and packaged in tins filled with brine according to the industrial practice, concerning in particular the 10-40 min portion. The 40-100/10-40 min ratio of those profiles is higher and ranges from 6.1-7.8 [11]. This observation is in accordance with the above-mentioned lower TCA-SN/WSN of Feta made under conditions similar to the industrial ones.…”

Section: Rp-hplc Profilessupporting

confidence: 88%

“…The 604 G. Moatsou et al The WSN/TN fraction of cheese B was significantly higher (P < 0.05) than that of cheese A from the end of the pre-ripening period and thereafter, and the opposite was true for the TCA-SN/WSN and PTA-SN/WSN fractions. This difference could be attributed to the significantly higher (P < 0.05) pH of Feta B at the packaging stage that resulted in the retention of more whey proteins in the cheese, as has been shown by Kandarakis et al [11].…”

Section: Nitrogenous Fractionsmentioning

confidence: 73%

“…A suspension of 240 mg cheese in 10 mL stacking buffer containing 6 mol·L -1 urea, 0.1 mol·L -1 β-mercaptoethanol and 0.4 mL tracking dye solution, was kept at 40 o C for 15 min and then centrifuged at 3 000 g for 15 min at 4 o C. The solidified fat layer was discarded and 10 µL of the supernatant were used for electrophoresis. Staining and quantitative determination was done as described by Kandarakis et al [11]. Residual caseins in each sample were calculated as a percentage of the area of the respective bands at 3 d.…”

Section: Drainingmentioning

confidence: 99%

“…Reverse phase -high performance liquid chromatography (RP-HPLC): 50 µL of WSN were analyzed by a RP C18 Nucleosil wide pore column (5 µm, 30 nm, 250 × 4 mm, Maherey-Nagel, Duren, Germany) as described by Kandarakis et al [11]. Solvents and samples were filtered through 0.22 µm and 0.45 µm filters, respectively (Millipore Corp., Bedford, MA, USA).…”

Section: Drainingmentioning

confidence: 99%

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Evolution of proteolysis during the ripening of traditional Feta cheese

Moatsou

Massouras

Kandarakis

et al. 2002

Lait

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-Four cheesemaking trials were conducted in three different traditional Feta cheese plants. The characteristics of the cheesemaking process had to do with: the heat treatment of the cheese milk, the use of yoghourt as a starter, the use of traditional rennet from kids' and lambs' abomasa, and the packaging in wooden barrels without brine addition. At 60 d (minimum ripening period according to Greek Codex Alimentarius), the percentage of water soluble nitrogen (WSN) varied from 15.88% to 19.58% of total nitrogen (TN) and 73.4%-79.9% of the WSN was nitrogen soluble in 12% TCA. At the same age, 13.3-23.6% of WSN was nitrogen soluble in 5% PTA. The quantitative and qualitative changes of the middle area of the RP-HPLC profiles (A 220 ) indicated the evolution of nitrogenous fractions during the ripening and the effect of each cheese plant technology on them. Most of the qualitative and quantitative changes occured during the pre-ripening period (18 d). In general, the rate of proteolysis was similar to that of the industrially made Feta. However, the percentages of low molecular weight fractions were higher. Feta cheese / proteolysisRésumé -Évolution de la protéolyse au cours de l'affinage de fromage Feta fabriqué par les fromageries traditionnelles. Quatre fabrications expérimentales de fromage Feta ont été réalisées dans trois différentes fromageries traditionnelles. La technologie adoptée par ces fromageries se caracté-rise par : une pasteurisation en cuve, l'utilisation de yaourt comme levain, l'emprésurage par la pré-sure traditionnelle obtenue à partir de caillettes d'agneaux ou de chevreaux ainsi que l'emballage et le stockage dans des barils en bois sans ajout de saumure complémentaire. de l'affinage ainsi que l'effet de la technologie des différentes fromageries. La plus grande partie des changements qualitatifs et quantitatifs a été observée pendant les 18 premiers jours d'affinage. La vitesse de la protéolyse a été égale à celle de fromage Feta fabriqué industriellement. Cependant les valeurs des fractions azotées de faible poids moléculaire étaient plus élevées.Feta / fromage / protéolyse

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Section: Rp-hplc Profilessupporting

confidence: 88%

Section: Nitrogenous Fractionsmentioning

confidence: 73%

Section: Drainingmentioning

confidence: 99%

Section: Drainingmentioning

confidence: 99%

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Evolution of proteolysis during the ripening of traditional Feta cheese

Moatsou

Massouras

Kandarakis

et al. 2002

Lait

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“…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%

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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Feta and Other Balkan Cheeses

Anifantakis¹,

Moatsou²

2006

Brined Cheeses

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Effect of draining temperature on the biochemical characteristics of Feta cheese

Cited by 47 publications

References 24 publications

Evolution of proteolysis during the ripening of traditional Feta cheese

Evolution of proteolysis during the ripening of traditional Feta cheese

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

Feta and Other Balkan Cheeses

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