Effect of supplementation of brine with calcium on the Feta cheese ripening

Zoidou, Evangelia; Plakas, Nikolaos; Giannopoulou, Dimitra; Kotoula, Maria; Moatsou, Golfo

doi:10.1111/1471-0307.12199

Cited by 16 publications

(11 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, colloidal calcium in cheese becomes soluble at pH < 5.6 and especially at pH of about 5.0 [26,27]. Diffusion of calcium in brine is a very common phenomenon in cheeses in brine, especially in Feta and white cheeses [28]. Moreover, an exchange between ions of calcium in the casein matrix of a cheese kept in brine and ions of sodium in brine has been clearly shown [5,20,24].…”

Section: Resultsmentioning

confidence: 99%

Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese

Kaminarides

Moschopoulou

Karali

2019

Foods

View full text Add to dashboard Cite

The effects of dry salting for 24 h, or brine salting under different conditions (i.e., 7%, 10%, or 13% NaCl (w/w) at 4 or 20 °C for 3, 6, 24, or 48 h) on ovine Halloumi cheese composition and textural properties were studied. In the brine-salted cheeses, the moisture content, ranging from 45.53 ± 0.7 to 53.55 ± 0.6 g/100 g, was decreased as the concentration and temperature of brine and salting time were increased. In contrast, the salt content, ranging from 2.17 ± 0.01 to 4.97 ± 0.10 g/100 g, increased by increasing the salting time and brine concentration, and the increased sodium content of cheeses was correlated with their decreased potassium content. Cheeses dry-salted for 24 h contained higher levels of calcium (1064–1093 mg/100 g) than brine-salted cheeses kept for 24 or 48 h (751–922 mg/100 g). The same trend was observed for phosphorus, magnesium, and potassium content. In addition, dry-salted cheeses showed significantly (p < 0.05) lower hardness and fracturability values, compared to cheeses brine salted at 13% brine for more than 24 h, independently of the brine temperature. It was concluded that dry salting of Halloumi cheese for one day was the most appropriate salting method for dietary and nutritious reasons.

show abstract

Section: Resultsmentioning

confidence: 99%

Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese

Kaminarides

Moschopoulou

Karali

2019

Foods

View full text Add to dashboard Cite

show abstract

“…No significant changes were observed thereafter in accordance to typical proteolysis pattern for Feta cheese (Moatsou & Govaris, 2011). Fluctuations in FAG concentrations can be assigned to interchanges between brine and cheese mass and to the catabolism of free amino acids to volatile compounds (Zoidou et al 2015). The concentration of FAGs and the rate of their accumulation decreased as the percentage of goat milk increased similarly to the findings of Mallatou et al (2004) on the effect of goat cheese milk on the evolution of proteolysis of white brined cheese.…”

Section: Resultsmentioning

confidence: 99%

Para-κ-casein during the ripening and storage of low-pH, high-moisture Feta cheese

Alexandraki

Moatsou

2018

Journal of Dairy Research

Self Cite

View full text Add to dashboard Cite

The hypothesis of this research paper was that the physicochemical conditions in a low-pH, high-moisture white brined cheese such as Feta would make para-κ-casein vulnerable to residual chymosin activity during ripening and storage. It was important to address this hypothesis, since cheese para-κ-casein could theoretically be used for the assessment of the origin of cheese milk by means of various analytical methods. Feta cheese was manufactured from sheep milk and from four different mixtures of sheep and goat milk in triplicate. The para-κ-casein of Feta samples taken during 120 d of ripening and storage was estimated by means of cation-exchange HPLC and proteolysis was determined in terms of free amino groups. Despite their similarity, sheep and goat para-κ-casein were efficiently separated and the changes of their chromatographic areas indicated that hydrolysis took place during the first stage of ripening. In accordance to the evolution of free amino groups, para-κ-caseins remained stable thereafter. The hydrolysis pattern was not affected by the composition of the cheese milk mixture and after 120 d at least two thirds of the initial quantity remained intact. Considering the efficient separation of sheep and goat para-κ-caseins and their stability during Feta storage, the same method was used for the evaluation of the percentage of goat milk in the cheese milk. The actual and the estimated percentage of goat milk within the range 0-40 were strongly correlated (R = 0·997, n = 60) and the standard error of estimation was 0·914.

show abstract

“…In addition, there are two other factors that decrease insoluble calcium content of Feta. Firstly, there is migration of calcium into the keeping brine (Zoidou et al 2015). Secondly, the higher Na content of Feta affects the calcium content and distribution, because Na can take the place of casein Ca, which is part of colloidal calcium phosphate linked to the organic P of casein (Kindstedt et al 1992).…”

Section: Resultsmentioning

confidence: 99%

Comparative study of the paracasein fraction of two ewe's milk cheese varieties

Panteli

Zoidou

Moatsou

2015

Journal of Dairy Research

Self Cite

View full text Add to dashboard Cite

The aim of the present work was to assess the characteristics of the paracasein of two ewe's milk cheese varieties using various concentrations of urea and EDTA to solubilise caseins and calcium. The solubilised paracasein elements were evaluated by means of RP-HPLC and AAS. For this purpose cheeses with different physical and biochemical characteristics, i.e. Feta (53.1% moisture and pH 4.32) and Graviera Kritis (33.2% moisture and pH 5.54) were analysed. Soluble calcium of Feta was 71% of total calcium much higher than the 25% in Graviera. Treatment with 4 m urea fully solubilised Feta paracasein, whereas 6 m urea was needed to solubilise caseins from Graviera. Caseins were released from both cheeses by 100 mm EDTA. Solubilisation of paracasein induced by urea or EDTA was not significantly affected (P < 0.05) by the type of cheese. Similarly to urea, EDTA induced significantly (P < 0.05) lower solubilisation of αs1-casein in Graviera than in Feta, based on αs1-cn/β-cn ratio. A great part of calcium in both cheeses was solubilised by 50 mm EDTA while the release of casein was poor, confirming the important role of types of interactions other than protein-calcium bonds in the paracasein network. Hydrophobic interactions, hydrogen bonds and electrostatic attractions, contributed substantially to the paracasein stability of both cheese types. The interactions of αs1-casein with calcium played a more significant role in Graviera cheese than in Feta. Finally, the present study demonstrated that the profile of bonds and interactions within the cheese paracasein network was dynamicly configured by the conditions of cheese manufacture.

show abstract

Effect of supplementation of brine with calcium on the Feta cheese ripening

Cited by 16 publications

References 20 publications

Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese

Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese

Para-κ-casein during the ripening and storage of low-pH, high-moisture Feta cheese

Comparative study of the paracasein fraction of two ewe's milk cheese varieties

Contact Info

Product

Resources

About