Study of Mucor spp. in semi-hard cheese ripening

Zhang, Na; Zhao, Xin‐Huai

doi:10.1007/s13197-010-0108-z

Cited by 21 publications

(8 citation statements)

References 25 publications

(24 reference statements)

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“…[46,47] Springiness values for Mihalic cheese samples were in the similar range with the findings of Zhang and Zhao [47] who reported that springiness values did not change appreciably over 21 days of storage in a semi hard cheese. The values of hardness obtained in the present work were found to be similar to those reported by Cerqueira et al, [48] ranging around 25 N for "regional" semi hard cheese that was stored at 20 • C for 7 days.…”

Section: Composition Of Mihalic Cheesesupporting

confidence: 76%

Physicochemical and Sensory Properties of Mihalic Cheese

Aday

Yüceer

2014

International Journal of Food Properties

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Mihalic is a hard, brined and quite salty cheese. In this study, selected physical, chemical, and sensory properties of 15 Mihalic cheese samples (matured more than six months) in vacuum packaging were investigated using representative samples collected from its major production area in northwestern Turkey. Aroma-active compounds were analyzed by solid phase microextraction and determined by gas chromatography-olfactometry. Average dry matter and fat contents of the cheese were 60.4 and 27.4 g/100 g cheese, respectively. Significant differences were observed among the cheese samples for hardness, adhesiveness, chewiness, and gumminess. Sulfurous, free fatty acids, and barny/animal were major sensory descriptors for the cheese. Methional (boiled potato), (E,E)-2,4-nonadienal (fatty, stale), diacetyl (buttery), 1-octen-3-one (mushroom), ethyl butyrate (sweet, bubble gum), and butyric acid (rancid) were common aroma-active compounds found in Mihalic cheese.

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Section: Composition Of Mihalic Cheesesupporting

confidence: 76%

Physicochemical and Sensory Properties of Mihalic Cheese

Aday

Yüceer

2014

International Journal of Food Properties

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“…Because, lactose content of the white cheeses decrease during ripening (Topcu and Saldamli 2006). Proteolysis in cheese leads to an increase in the soluble nitrogen fractions, which is considered as an index of proteolysis (Zhang and Zhao 2010). Table 1 shows that WSN and TCA-SN of cheeses were significantly (p<0.05) affected by the treatment of the cheese milk.…”

Section: Composition Of Cheesementioning

confidence: 99%

Use of corn oil in the production of Turkish white cheese

et al. 2012

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The use of corn oil in white cheese production instead of milk fat was investigated and its effects on the quality parameters of cheese were studied. It was demonstrated that the use of corn oil significantly affected the levels of dry matter, fat in dry matter, protein, salt in dry matter and titratable acidity and pH value of samples (p< 0.05). The water-soluble nitrogen based ripening indices of cheeses increased throughout the ripening period. However, there were not large quantitative differences among the peptide profiles of all the cheese samples. The polyunsaturated fatty acids (PUFA), the polyunsaturated to saturated fatty acid ratios (PUFA/SFA) and total cis fatty acid contents were found to be higher whilst the saturated fatty acid and trans fatty acid content were found to be lower than those of the control cheese (p<0.05). It was found that the use of corn oil instead of milk fat in cheese production decreased the cholesterol content of the cheese samples (p<0.05). The sensory scores of corn oil cheese were almost similar to the control cheese. The results indicated that corn oil utilization in cheese production has commercial potential in overcoming the defects related to fat reduction.

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“…They can also be responsible for organoleptic defects in manufactured foods such as yams or dairy products (Foschino & Garzaroli 1993;Hayaloglu & Kirbag 2007;Hocking 2009) including the so-called 'cat-hair defect' observed on soft cheeses (B€ artschi & Berthier 1994). Some Mucor species have also been shown to produce enzymes such as lipases (Huang 1976) or proteases (Zhang & Zhao 2010) that improve texture, flavour, and nutritional quality of cheeses. Mucor species can also be used as starters in food fermentations, especially fermented Asian foods such as sufu, ragi, and mureha (Hesseltine 1983) and in mouldripened cheeses.…”

Section: Introductionmentioning

confidence: 99%