Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties

Mushtaq, Mehvesh; Gani, Adil; Shetty, Prathapkumar Haladay; Masoodi, F.A.; Ahmad, Mudasir

doi:10.1016/j.lwt.2015.04.054

Cited by 33 publications

(16 citation statements)

References 45 publications

(44 reference statements)

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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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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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“…Among all of the investigated microorganisms, the total aerobic mesophilic bacteria was the prevalent group at an initial contamination of 3.59 log CFU/g, its increase ranged 2.81‐fold and 1.97‐fold in the IT sample and the SLO sample, respectively. Mushtaq et al also reported that the refrigeration promotes the growth of aerobic psychrotrophic Enterobacteriaceae and yeasts in Himalayan cheese (Kalari/kradi). In opposition with our study, they observed a significant negative effect of refrigeration on viability of aerobic mesophilic, thermophilic lactobacilli, mesophilic lactobacilli, and lactococci as result of altering or damaging of their cells.…”

Section: Resultsmentioning

confidence: 99%

Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage

et al. 2019

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Ricotta is a highly perishable cheese of which shelf‐life is strongly influenced by the properties of packages in which it is stored. Four plastic packages currently in use in Italy (IT), Romania (RO), Slovenia (SLO), and Spain (SP) are characterized in term of structure, barrier, and antimicrobial properties, and their efficiency in the ricotta storage at 4°C is assessed. Differential scanning calorimetry and Fourier‐transform infrared spectroscopy analysis indicate that the IT and SP packages are made of low‐density polyethylene and the RO and SLO packages consist of polyethylene and polyamide 6. Permeability to the water vapour and oxygen transmission rate vary as follows: IT>SLO > RO > SP and SP > IT>RO > SLO, respectively. The SP package expressed the highest antimicrobial inhibition whilst the IT package the lowest. The maximum amounts of volatile compounds in cheese were reached after 3 days in the IT and SP packages and after 6 days in the SLO and RO packages. The score 2.8 for cheese overall acceptability was exceeded after 7 days in the IT, RO, and SP packages and 6 days in the SLO package. Barrier properties of packages significantly influence the shelf‐life of ricotta. Low barrier properties resulted in high level of oxygen and water vapours inside the headspace of packages ultimately favour the microbial development. The simultaneous compliance of microbiological safety level and overall acceptability score gives ricotta a shelf‐life of 3 days in the IT, RO, and SP packages and 1 day in the SLO package.

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“…This case could have been caused due to higher hydrophilic peptides content in goat milk Tulum cheese. According to the DPPH inhibition (%), antioxidant activities of WSEs in cow and goat milk Tulum cheeses were higher than those observed in Himalayan cheese produced using raw buffalo milk (Mushtaq et al, 2015), and commercial Australian Cheddar cheeses (Pritchard et al, 2010). Values marked with different letters are statistically different from each other; CMTCI: cow milk Tulum cheese; GMTCI: goat milk Tulum cheese.…”

Section: Antimicrobial Activitymentioning

confidence: 87%

Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

Öztürk

Akın

2017

Food Sci. Technol

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Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties

Cited by 33 publications

References 45 publications

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

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

Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage

Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening

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