Preliminary Study of Total Phenolic Content in Traditional Sheep Cheese (Bieno Sirenje)

Abstract

The presence of phenolic compounds in the milk and cheese is a result of their transfer from plant to milk and can affect their antioxidant activity. The objective of this work is to make a survey of the prevalence of the total phenolic compounds (TPC) in certain stages during cheese ripening as well as to determinate their final concentration in mature cheese. The obtained results show differences in the content of TPC between cheese samples from two batches (1 and 2). During the cheese ripening and after the dry salting and brining decreasing in the content of TPC has been noticed in both cheese batches. This is a result of number of chemical and enzymatic reactions as well as the high concentration of NaCl that inhibits the phenolic compounds to react with Folin reagent.

Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties

“…raffinolactis (4.4%) were also the main lactococci isolated from Spanish semi-hard San Simón da Costa Cheese (González, Fernández Cuadrillero, Castro, Bernardo, & Tornadijo, 2015). Beaten cheeses had a similar number of lactobacilli and lactococci in both one-day-old and 45-day-old cheeses (Table 2), but no enterococci, leuconostocs or streptococci were described in these cheeses (Levkov & Kakurinov, 2012). In addition, Leuconostoc spp.…”

“…There are not many published data pertaining to the LAB population in hard cheeses from WBC. Results reported by Mrkonjić Fuka, Engel, Schloter (2010), Mrkonjić Fuka et al (2013) and Levkov and Kakurinov (2012), which describe LAB isolated from four types of hard cheeses produced in Croatia (Istrian, Krcki and Paski cheese) and in North Macedonia (Beaten cheese), are listed in Table 2. Although we found little data referring to LAB microbiota of WBC hard cheeses, 13 LAB species were isolated from the hard cheeses mentioned (Table 2).…”

“…Hard cheeses are another group of dairy products made in the countries of the Western Balkans (Bojanic Rasovic, Mayrhofer, Martinovic, Dürr, & Doming, 2017;Čanžek Majhenič, Rogelj, & Perko, 2005;Čanžek Majhenič, Mohar Lorberg, & Rogelj, 2007;Levkov & Kakurinov, 2012;Levkov, Srbinovska, & Gjorgovska, 2014;Levkov, Mojsova, Nastova, Srbinovska, & Gjorgovska, 2017;Mrkonjić Fuka, Engel, Skelin, Redžepović, & Schloter, 2010;Mrkonjić Fuka et al, 2013;Paveljšek, Trmčić, Hacin, & Rogelj, 2014;Skelin et al, 2012). The main characteristics of hard cheeses are their very low moisture content and longer shelf life.…”

Evaluation of the Microbial Quality and Total Phenolic Content of a Local Smoked Cheese

“…Previous research (Levkov et al, 2014;Shaiban et al, 2006) also shows that the microorganisms activity of milk and cheese, as well as the activity of enzymes, may influence the TPC content in the product. During the refrigeration process, the TPC concentration probably varies due to the number of chemical and enzymatic reactions that these unstable compounds undergo.…”

“…The smoke resulting from the combustion of woody tissue, contains phenolic compounds belonging to the group of natural antioxidants and due to their molecular structure they are considered to be very efficient peroxide radical cleaning agents (Shaiban et al, 2006). The presence of the polyphenolic compounds in milk and later in cheese is the result of their transfer from plants to milk (Levkov et al, 2014), since pasture plants contain a significant amount of bioactive components that can be transferred into the mammary secretion and subsequently to the processed cheese (Hilario et al, 2010). They can influence both the milk and cheese taste and can also affect their antioxidant activity (Cheynier, 2005).…”