Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk

Atasoy, Ahmet Ferit; Yetişmeyen, Atilla; Türkoğlu, Hüseyin; Özer, Barbaros

doi:10.1016/j.foodcont.2007.04.004

Cited by 23 publications

(11 citation statements)

References 24 publications

(25 reference statements)

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“…1993). The decreases in total nitrogen content during ripening were reported by other authors (Yazici and Dervisoglu 2003; Atasoy et al. 2008).…”

Section: Resultssupporting

confidence: 84%

“…The differences in protein contents of cheeses during ripening are due to hydrolysis of proteins to watersoluble nitrogenous compounds and which can pass to brine (Abd El-Salam et al 1993). The decreases in total nitrogen content during ripening were reported by other authors (Yazici and Dervisoglu 2003;Atasoy et al 2008). Ripening index (WSN %TN) and TCA-SN were used to determine the extent of proteolysis of the experimental cheeses.…”

Section: Nitrogen Fractionsmentioning

confidence: 91%

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Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening

Cambaztepe

Çakmakçı²,

Dağdemir

2009

Int J of Dairy Tech

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The objective of this research was to determine the effects of different ripening methods [brine salting, dry salting, incorporating with Lor cheese (LR) and vacuum packaging] of Civil cheeses on its microbiological, chemical and sensory properties. Civil cheeses were analysed on the 2nd, 30th, 60th and 90th day of ripening. Chemical compositions of the cheeses were significantly different. While the highest dry matter and titratable acidity values were determined on dry salted cheeses, the highest fat and fat in dry matter contents were found in Civil cheese ripened together with LR. The water‐soluble nitrogen and ripening index values were lower in cheese ripened incorporating with LR. Excessive proteolysis was not seen in any of cheese samples. The ripening in different methods affected microbiological and sensory properties of Civil cheese. Panellists preferred vacuum packaging and dry‐salting cheeses compared to the other samples on the 90th day of ripening.

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“…1993). The decreases in total nitrogen content during ripening were reported by other authors (Yazici and Dervisoglu 2003; Atasoy et al. 2008).…”

Section: Resultssupporting

confidence: 84%

Section: Nitrogen Fractionsmentioning

confidence: 91%

Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening

Cambaztepe

Çakmakçı²,

Dağdemir

2009

Int J of Dairy Tech

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“…This way they can keep for months. It should be noted that the rheological and sensory properties of the fresh cheese change significantly during storage [7,13,14,16,19,24,27,39,[42][43][44][45][46]51].…”

Section: Cheeses Whose Curd Is Heated At High Temperaturesmentioning

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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“…Heat treatment of milk prior to cheesemaking affects the microbial flora, proteolysis, free amino acids, free fatty acids, volatile fractions and sensory characteristics of the cheese [8]. Pasteurization can ensure the hygienic and standard quality of cheese, promote safety and achieve better production control [4].…”

Section: Introductionmentioning

confidence: 99%

Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese

Hayaloğlu

Deegan

McSweeney

2010

Dairy Sci. Technol.

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-The effect of pasteurization of cheese milk and cooking temperature of the curd on proteolysis of Malatya cheese was examined during ripening. The cheeses that were characterized by the scalding of curd in hot whey were manufactured from raw or pasteurized milk and the curds were scalded in hot whey at 60, 70, 80 or 90°C. Differences in the levels of pH 4.6-soluble nitrogen between cheeses were significant (P < 0.05) after 30 days of ripening. Urea-polyacrylamide gel electrophoresis of the pH 4.6-insoluble fractions showed that both α s1 -and β-caseins were not extensively degraded, especially after 30 days of ripening, but β-casein was less degraded than α s1 -casein. Analysis of peptide profiles of the pH 4.6-soluble fractions by RP-HPLC showed significant differences in the concentrations of some peptides between the cheeses. Principal component analysis distinguished the cheeses made from raw or pasteurized milk based on their peptide profiles. The results suggest that the pasteurization of cheese milk had a greater effect on peptide profiles of cheese than scalding temperature of the curd.Malatya cheese / proteolysis / scalding / raw milk / pasteurizationRésumé -Effet de la pasteurisation du lait et de la température de chauffage du caillé sur la protéolyse du Malatya, un fromage de type Halloumi. Les effets de la pasteurisation du lait de fabrication et de la température de cuisson du caillé sur la protéolyse du fromage Malatya ont été examinés pendant l'affinage. Les fromages qui sont caractérisés par la cuisson du caillé dans du *Corresponding author (通讯作者): ahayaloglu@inonu.edu.tr Dairy Sci. Technol. 90 (2010) Article published by EDP Sciences lactosérum chaud ont été fabriqués à partir de lait cru ou pasteurisé et les caillés ont été traités dans du lactosérum chauffé à 60, 70, 80 ou 90°C. Les différences de teneur en azote soluble à pH 4,6 entre fromages étaient significatives (P < 0,05) après 30 jours d'affinage. L'électrophorèse sur gel de polyacrylamide en milieu urée des fractions insolubles à pH 4,6 a montré que les deux caséines β et α s1 n'étaient pas beaucoup dégradées, en particulier après 30 jours d'affinage, mais la caséine β était moins dégradée que la caséine α s1 . L'analyse du profil peptidique par chromatographie RP-HPLC des fractions solubles à pH 4,6 a montré des différences significatives dans les concentrations de quelques peptides entre fromages. L'analyse en composante principale différenciait les fromages au lait cru de ceux au lait pasteurisé à partir de leur profil peptidique. Les résultats suggèrent que la pasteurisation du lait de fabrication a un effet plus grand sur les profils peptidiques des fromages que la température de chauffage du caillé.fromage Malatya / protéolyse / chauffage / lait cru / pasteurisation

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Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk

Cited by 23 publications

References 24 publications

Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening

Effect of some technological parameters on microbiological, chemical and sensory qualities of Civil cheese during ripening

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

Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese

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