Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese

Sulejmani, Erhan; Hayaloğlu, Ali Adnan; Rafajlovska, Vesna

doi:10.3168/jds.2013-7092

Cited by 22 publications

(28 citation statements)

References 43 publications

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“…It has been reported that high proteolytic activity in fermented dairy products, delivers a greater production of volatile compounds [29], thus, in this study proteolytic activity of two wild L. lactis strains was determined in the fermented milks. Fermented milk with both strains (co-FM) presented significantly (p < 0.05) higher proteolytic activity (131.53 ± 32.04 µg/mL L-leucine) than FM-572 (37.64 ± 1.06 µg/mL L-leucine), FM-571 (23.81 ± 0.67 µg/mL L-leucine), or unfermented milk (17.56 ± 0.64 µg/mL L-leucine).…”

Section: Milk Proteolysis and Free Amino Acid Determinationmentioning

confidence: 99%

Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

Beltrán-Barrientos

Garcı́a

Reyes-Díaz

et al. 2019

Foods

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The aim of the present study was to characterize the aroma and volatile profiles of milk fermented by wild Lactococcus lactis NRRL B-50571 (FM-571) and NRRL B-50572 (FM-572) and co-fermented with both strains (co-FM). Milks fermented by these strains have been reported to have an antihypertensive effect, yet their sensory characteristics, which are of great importance for consumer acceptance of functional foods, have not been studied. In the study, volatiles were determined using solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) and aroma was determined by quantitative descriptive sensory analysis (QDA). Volatile compounds identified in FM-571, FM-572, and co-FM were mainly acids, alcohols, aldehydes, and ketones. FM-571 showed higher total relative volatile abundance than FM-572 or co-FM. Furthermore, the concentrations of specific amino acids (aa) were lower in FM-571 and co-FM than in FM-572. Thus, these results suggested that FM-571 or co-FM are more efficient in transforming specific aa into the corresponding volatiles than FM-572. Indeed, several alcohols and aldehydes, associated with the catabolism of these aa, were found in FM-571 and co-FM, but not in FM-572. Additionally, QDA showed that FM-571 and co-FM presented higher yeasty and cheesy aroma descriptors than FM-572. Also, total aroma intensity scores for FM-571 were higher than those for co-FM or FM-572. Thus, results suggested that the combination of these two specific wild L. lactis strains may complement amino acid catabolic routes that resulted in the enhancement or attenuation of aroma production of single strains, presenting new possibilities for the preparation of custom-made starter cultures.

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Section: Milk Proteolysis and Free Amino Acid Determinationmentioning

confidence: 99%

Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

Beltrán-Barrientos

Garcı́a

Reyes-Díaz

et al. 2019

Foods

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“…The amount of WSN and 12% TCA‐SN in cheese made from raw or pasteurized milk with a starter culture, respectively, is lower than those reported for different varieties of white brined cheeses by other researchers (Goncu & Alpkent, 2005; Maćej, Dozet, & Jovanović, 2006; Moatsou, Massouras, Kandarikis, & Anifantakis, 2002; Sarić, Lüthi‐Pengt, & Puhan, 2002). This shows that heat treatment used during the manufacture of the cheese and the moisture content has a principal impact on the level of retained rennet in the curds (Sulejmani, Hayaloglu, et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…They are specified by intensive proteolysis during which a great number of low molecular‐weight peptides are formed (Barać, Pešić, Vučić, Vasić, & Smiljanić, 2017; Radulović et al., 2011). Beaten “Bieno Sirenje” is a brined cheese that is a very popular variety in Macedonia with the consumption of about 50%–70% of total cheese consumption (Sulejmani, Hayaloglu, & Rafajlovska, 2014). The cooking procedure is a crucial step in Beaten cheese manufacture and substantially affects the physical, biochemical, and sensory properties of the cheese.…”

Section: Introductionmentioning

confidence: 99%

“…The “beaten” designation is originated from the one process step of the cheese production where the cheese curd is beaten to ensure proper draining (Sulejmani, Rafajlovska, et al, 2014). Different studies on the characterization of Beaten cheese have been previously published (Levkov, Srbinovska, & Gjorgovska, 2014; Sulejmani, Hayaloglu, et al, 2014; Sulejmani, Rafajlovska, et al, 2014). According to authors’ knowledge, only a few studies have been performed on the gross compositional characterization of Beaten cow's milk cheese until present (Dubrova‐Mateva, Naletoski, & Palasevski, 2008; Talevski, 2012) and no studies regarding the effect of defined starter culture on the profiles of volatile compounds and peptides of Beaten cheese.…”

Section: Introductionmentioning

confidence: 99%

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Influence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheese

Sulejmani

Hayaloğlu

2020

J Food Process Preserv

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The aim of this investigation was to characterize the influence of selected starters (Streptococcus thermophilus, Lb. casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris) on gross composition, the breakdown of proteins or peptides, and volatile compounds of the beaten cheese made from cow's milk. Results showed a low level of primary proteolysis, expressed by a low content of non‐casein nitrogen (NCN), in raw cow's cheeses. Greater differences were observed in RP‐HPLC peptide profiles between the cheeses manufactured with or without starter cultures during ripening. Volatile profiles including alcohols (17), ketones (33), esters (10), acids (7), and miscellaneous (4) were differed based on used starter culture. Variations on the chemical composition, peptides, and flavor profiles of beaten cheeses are due to the effect of important peptidase activity of each cell species of starter culture used in cheese production. Practical applications Lactic acid bacteria provide to beaten cheese flavor quality with their peptidase activity. Traditional cheese‐making technology is made without the addition of lactic acid bacteria depending on the indigenous flora of the milk for ripening. Recently, mesophilic and/or thermophilic starter cultures were used in the manufacture of Beaten cheese. No previous investigation on using starter culture in Beaten cheese has been published and may ensure details to upgrade the technology and ripening by extending the flavor of the current product as its standard variety. Starter cultures can increase flavor evolution or contribute additional flavors to cheese as it matures and control off‐flavors in matured cheeses that can considerably economize the cheese production.

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“…Sulejmani et al [26] found 73 volatile compounds, including alcohols (16), esters (17), acids (14), terpenes (7), ketones (5) and aldehydes (4) during the 180-day period of traditional Beaten (Bieno sirenje) cheeses.…”

Section: çEti̇nkayamentioning

confidence: 99%

Kaşar Peynirinde Farklı Muhafaza ve Tuzlama Yöntemlerinin Bazı Uçucu Bileşenleri ve Duyusal Özellikleri Üzerine Etkisi

Çetinkaya¹

2020

Kafkas Univ Vet Fak Derg

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How to Cite This ArticleÇetinkaya A: Effect of different preservation and salting methods on some volatile compounds and sensory properties of Kashar cheese. Kafkas Univ Vet Fak Derg, 26 (3): 435-444, 2020. AbstractThe purpose of this study was to determine the effect of different preservation and salting methods of Kashar cheese on some volatile compounds. On the 1 st , 7 th , 15 th , 30 th , 60 th , 90 th and 120 th days of the maturation of the samples of kashar cheese produced experimentally with three replications volatile compounds were examined, and their sensory properties were examined on the 30 th , 60 th , 90 th and 120 th days. The volatile compounds in cheese samples were determined by the Gas Chromatographic-Headspace method. Volatile compounds determined by chromatographic method generally include acetaldehyde, acetone, ethanol, 1-butanol, 2-butanol, ethyl acetate, and methyl alcohol. It was determined that the preservation period for salting method in brine is 60-120 days in terms of the sensory properties of the cheese samples, the cheese salted in a boiler can be preserved for 90 days with waxing, and vacuum-packed cheese can be preserved for 60 days. It was determined that vacuum packaging and wax coating with salting methods had an effect on the volatile compounds during ripening. ÖzBu çalışmanın amacı; Kaşar peynirinin bazı uçucu bileşenleri üzerine farklı muhafaza ve tuzlama yöntemlerinin etkisinin belirlenmesidir. Deneysel olarak 3 tekerrürlü olarak üretilen Kaşar peyniri örneklerinde olgunlaşmanın 1, 7, 15, 30, 60, 90 ve 120. günlerinde uçucu bileşenleri; 30, 60, 90 ve 120. günlerinde ise duyusal özellikleri incelenmiştir. Peynir örneklerindeki uçucu bileşenlerinin belirlenmesi için uçucu bileşikler, Gaz Kromatografik-Headspace yöntemiyle tespit edilmiştir. Kromotografik yöntemle belirlenen uçucu bileşenler çoğunlukla asetaldehit, aseton, etanol, 1-bütanol, 2-butanol, etil asetat ve metil alkoldür. Peynir örneklerinin duyusal özellikleri yönünden salamurada tuzlama yönteminde 60 ve 120 günlük muhafaza süresinin; kazanda tuzlanarak mumla kaplanan peynirlerde 90 gün muhafaza süresinin ve vakum ambalajlanan peynirlerde ise, 60 günlük sürenin kullanılabileceği belirlendi. Vakumlu paketleme ve peynir mumuyla kaplama ile tuzlama yöntemlerinin olgunlaşma sırasında uçucu bileşenler üzerinde etkili olduğu tespit edildi.

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Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese

Cited by 22 publications

References 43 publications

Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

Influence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheese

Kaşar Peynirinde Farklı Muhafaza ve Tuzlama Yöntemlerinin Bazı Uçucu Bileşenleri ve Duyusal Özellikleri Üzerine Etkisi

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