Influence of curd heating on proteolysis and volatiles of Kashkaval cheese

Sulejmani, Erhan; Hayaloğlu, Ali Adnan

doi:10.1016/j.foodchem.2016.05.054

Cited by 31 publications

(23 citation statements)

References 35 publications

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“…The significance of differences between treatments was considered at P < 0.05. The relationship between parameters in volatiles was assessed by the principal component analysis (PCA) using SPSS version 9.0 for Windows (SPSS Inc., Chicago, IL, USA) as described in Sulejmani and Hayaloglu ().…”

Section: Methodsmentioning

confidence: 99%

“…The most important agricultural industry in Macedonia is the dairy industry, and white‐brined cheese is a national dairy product with a long tradition and the best selling cheese in the country (Sulejmani and Hayaloglu ). The administrative prohibition of caprine breeding in the territory of Macedonia in 1947 had disastrous consequences; however, in 1989, caprine production was again allowed and has increased (Dzabirski and Andonov ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characterisation of Macedonian white‐brined cheese: Effect of raw or heat‐treated caprine milk

Sulejmani

Hayaloğlu

2017

Int J of Dairy Tech

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This research analysed the use of raw and pasteurised milk in the production of Macedonian white caprine milk cheese. Pasteurisation resulted in a considerable decrease in the nitrogen fractions, urea‐polyacrylamide gel electrophoresis of caseins, peptide profiles and volatiles during the maturation period. Forty‐five volatile components were detected, including twelve acids, fourteen esters, six ketones, three alcohols, four terpenes and six other compounds. It was deduced that pasteurisation of milk for the manufacture of artisanal white‐brined cheese delayed the evolution of volatiles, which are related to the unique flavour of the cheese.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterisation of Macedonian white‐brined cheese: Effect of raw or heat‐treated caprine milk

Sulejmani

Hayaloğlu

2017

Int J of Dairy Tech

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“…; Simov and Ivanov ; Guinee et al . ; Sulejmani and Hayaloglu ). In contrast, no research studies to evaluate the technology, quality and safety and increase the popularity of Kashkaval cheese in Greece existed so far.…”

Section: Introductionmentioning

confidence: 98%

Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft‐made ‘Pasta Filata’ Kashkaval cheese curds

Samelis

Kakouri

Kondyli

et al. 2019

Int J of Dairy Tech

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An empirical ‘Pasta Filata’ process used for traditional Kashkaval cheese manufacture from raw ewes’ milk improved the hygiene of fresh curd. Coagulase‐positive (RPF+) staphylococci and coliforms declined by 2.4 and 4.5 log units, respectively, and Listeria contamination was minimised. Before Pasta Filata, RPF+ staphylococci exceeded the 5‐log threshold level specified in EC Regulation 1441/2007 in raw milk curds despite the prevalence of indigenous mesophilic lactic acid bacteria. Pasta Filata favoured enterococci in raw milk curds. Pasteurisation enhanced prevalence of Streptococcus thermophilus and Lactococcus lactis starters and microbial quality and safety of pasteurised milk curds before and particularly after Pasta Filata.

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“…The chemical composition, physical, organoleptic, and nutritional properties of cheeses result from the influence of many factors, such as raw material (milk) quality (Delgado et al 2011), technological processes involved in the production (Fuentes et al 2015; Kondyli et al 2016; Sulejmani and Hayaloglu 2016; Masotti et al 2017), and some biochemical changes (McSweeney and Sousa 2000; Wang et al 2011; Hong-Xin et al 2015). …”

Section: Introductionmentioning

confidence: 99%

“…Higher values of these coefficients are found in rennet-curd (Kondyli et al 2016), the so-called natural, and in mould and smear-ripened cheeses than in hard cheeses ripened with bacteria (Fritsch et al 1992; Sanchez et al 2001; Nega and Moatsou 2012). In ripened blue-veined cheeses, WSN/TN ratio can reach about 73% (Masotti et al 2017); in surface mould ripened cheeses (camembert) from 12 to 20% (Upadhyay et al 2004), in semi hard and hard cheeses, i.e., cheddar (Wang et al 2011), edam (Rabie et al 2015), gouda (Cichosz et al 2005), brined cheeses (Nezhad Razmjoui Akhgar et al 2016), it ranges from 10.6 (kashkaval) (Sulejmani and Hayaloglu 2016), to 26.5% (ras cheese) (Awad 2006). Little is published on ammonium compounds in cheeses.…”

Section: Introductionmentioning

confidence: 99%

The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

et al. 2018

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The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three ripened hard smooth cheeses, three ripened soft moulded cheeses, three fresh unripened acid-curd cheeses, three ripened acid-curd cheeses with slimming bacteria—fried, and three ripened acid-curd cheeses with smear bacteria. The results allowed calculating the subsequent indexes and depth of proteolysis. It was found that the acid-curd short ripened cheese (harzer) was characterized by the greatest range of proteolysis and the biogenic amine content in comparison to other rennet- and acid-curd cheeses. In the assessed acid- and rennet-curd cheeses, the dominant amines were as follow, cadaverine, tyramine, and putrescine, with the exception of cheddar in which the histamine was predominant.

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Influence of curd heating on proteolysis and volatiles of Kashkaval cheese

Cited by 31 publications

References 35 publications

Characterisation of Macedonian white‐brined cheese: Effect of raw or heat‐treated caprine milk

Characterisation of Macedonian white‐brined cheese: Effect of raw or heat‐treated caprine milk

Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft‐made ‘Pasta Filata’ Kashkaval cheese curds

The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

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