Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

Abstract

In the present study, the influences of wild-type lactic acid bacteria including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434, Enterococcus durans IMAU 60200 and Enterococcus faecalis KLDSO.034 on the composition and free fatty acid contents of Urfa cheeses were evaluated throughout the ripening period. Three different combinations of the strains were employed in the manufacture of cheeses from pasteurised milk. These are: cheese A (strains 1B4+ATCC 19434+IMAU 50157), cheese B (strains 1B4+IMAU 60200+ATCC 1934) and cheese C (strains ATCC 19434+1B4+IMAU 50157+IMAU 60200+KLDSO.0341). The control cheese (cheese D) was produced from raw ewe's milk without starter culture. The basic composition of ripened cheese samples was not significantly affected by wild type strains. C cheese had a higher level of lipolysis than the other cheeses at all stages of ripening (p<0.05). Sensory evaluation of the cheese samples revealed that control cheese had signifi cantly higher aroma and fl avour scores than the other cheeses.

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

“…The new probiotic strains must also be resistant to the adverse conditions of the human gastrointestinal tract that have physiological properties compatible with probiotic potential and technological relevance for use in food products [Kirmaci, 2016;El-Shafei et al, 2008;Makinen et al, 2012]. Therefore, evaluation of the functional properties in vitro and in vivo not only must consider in selection of suitable probiotic bacteria, but also their technological ones, framing the microorganism within the industrial reality [Ferrando et al, 2015].…”

Lipolysis profile of some non-European raw milk cheese varieties: a review

“…Generally, the total FFAs content was significantly higher in cheese C in comparison with the rest cheeses (cheeses A, B and D) (Table 4). This may be due to the higher lipolytic activity of enterococcal strains found in the cheese C. Although the lipolytic properties of the strains applied in the present case were superior to that of raw milk microflora, the safety of enterococcal strains for cheese applications has to be assured and a number of parameters must be properly addressed before offering a starter or starter combination to cheese industry (Kirmaci, 2016). Total FFAs content of Urfa cheese was significantly lower than that of many other cheese varieties (Kirmaci, 2016).…”

Screening of Antibiotic Resistance and Virulence Genes of Enterococcus Spp. Strains Isolated From Urfa Cheese

“…Urfa cheese, which is traditionally produced mainly from sheep, goat or bovine unpasteurized raw milk, is a semi-hard and brined cheese variety in Turkey. Starters are not added to the production of this cheese variety (Kırmacı, 2016). The use of raw milk in the production of this cheese may cause serious public health risks.…”