Microbiological and chemical characteristics of traditional ewe’s milk cheese from Mariovo region

Levkov, Vesna; Srbinovska, Sonja; Gjorgovska, Natasha

doi:10.15567/mljekarstvo.2014.0307

Cited by 10 publications

(12 citation statements)

References 37 publications

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“…Jednocześnie sery niewędzone krótko dojrzewające charakteryzowały się istotnie najwyższą zawartością soli w porównaniu do pozostałych dwóch rodzajów badanych produktów. Według dostępnego piśmiennictwa, średnia zawartość soli w regionalnych i tradycyjnych serach produkowanych w różnych regionach świata z wykorzystaniem jako surowca mleka pozyskanego od różnych gatunków zwierząt jest zróżnicowana i wynosi 1,92% w ekologicznych serach serbskich, 5,09% i 6,1% w tradycyjnych serach macedońskich wytwarzanych, odpowiednio, z mleka krowiego i owczego, 4,5% w regionalnych serach wyprodukowanych na Warmii z mleka koziego oraz 6,6% w przypadku regionalnych, egipskich serów typu "domiati" (5,11,20,24,28). Stwierdzone różnice w zawartości soli pomiędzy analizowanymi serami tradycyjnymi zarówno w badaniach własnych, jak również w porównaniu do wyników badań innych autorów niewątpliwe związane są z różną technologią ich produkcji oraz niską powtarzalnością gotowego produktu w zakresie jego składu podstawowego.…”

Section: Wyniki I Omówienieunclassified

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Knysz¹,

Gondek²,

Pyz‐Łukasik³

et al. 2018

Medycyna Weterynaryjna

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The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

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Section: Wyniki I Omówienieunclassified

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Knysz¹,

Gondek²,

Pyz‐Łukasik³

et al. 2018

Medycyna Weterynaryjna

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“…The average values of moisture and dry matter were within the range established by Levkov et al . () and Dubrova‐Mateva et al . () for Beaten cheese.…”

Section: Resultsmentioning

confidence: 92%

“…Variability in all chemical parameters was found, which were most likely related to the lack of standardised manufacture protocols and variation in the milk, depending on stage of lactation and the animal feed (Levkov et al . ).…”

Section: Resultsmentioning

confidence: 97%

Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese

Sulejmani

Rafajlovska²,

Güneşer

et al. 2014

Int J of Dairy Tech

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Beaten ewe's milk cheese is a traditional autochthonous type of cheese manufactured in Macedonia with a relatively high nutritional value and sensory characteristics. The objective of this study was to characterise the gross composition, proteolysis and volatile profiles of the cheese that is supplied from different retails. The ranges for gross composition were from 31.53% to 42.83% (w/w) for moisture, 41.99% to 50.98% (w/w) for fat‐in‐dry matter, 2.03% to 8.25% (w/w) for salt content and 20.74% to 33.35% (w/w) for protein. Proteolysis results showed various levels of soluble nitrogen ranged from 3.15 to 33.50 for water‐soluble nitrogen (WSN) and from 1.11% to 6.79% for nitrogen soluble in 12% trichloroacetic acid (TCA‐SN). The ranges for total free amino acids were from 1.65 to 8.06 mg Leu/g. Lower proteolysis was observed in the cheese samples due to high salt contents. In total, 65 volatile compounds were identified in Beaten cheese. As a conclusion, the variation of the peptide profile, electrophoresis and volatile contents of Beaten cheeses are due to the lack of standardised manufacture protocols.

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“…During cheese storage, the pH level (Table S3) is the result of two opposing processes: (a) development of acidity mainly due to the lactic acid production through the fermentation of lactose by the cheese microbial population and free fatty acids (FFAs) formation due to fat lipolysis and (b) the breakdown of the protein network under the action of proteolytic enzymes and catabolism of lactic acid which generates ammonia with alkaline character; moreover, the use of lactic acid by the yeasts as carbon source lowers the acidity. Due to the alternative predominance of the two processes in the IT, RO, and SLO packages, the pH profiles contain both ascending and descending branches.…”

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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Microbiological and chemical characteristics of traditional ewe’s milk cheese from Mariovo region

Cited by 10 publications

References 37 publications

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese

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

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