The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

Tomar, Oktay

doi:10.1111/1471-0307.12574

Cited by 39 publications

(26 citation statements)

References 48 publications

(72 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Dn the other hand, although the amount of medium and long chain fatty acids is quantitatively important, they have no contribution to the formation of cheese aroma (Attaie & Richter, 1996). Also, the probiotic culture added did not affect flavour scores of Tulum cheese (Tomar, 2018).…”

Section: Resultsmentioning

confidence: 91%

“…These results show that adding L. acidophilus and MOX cultures did not produce defects in sensory scores and could even improve the organoleptic characteristics of Erzincan Tulum cheese. Similarly, Minervini et al (2012), Cuffia et al (2018) and Tomar (2018) reported that the addition of probiotic strains improved the sensory properties of cheese during the ripening.…”

Section: Samplesmentioning

confidence: 89%

“…lactis in the production of cheeses. Similarly, Tomar (2018) Cuffia et al (2018) found that samples containing B. animalis spp. lactis in soft sheep's cheese had lower odour scores than L. acidophilus containing samples.…”

Section: Samplesmentioning

confidence: 90%

“…The score cards were used for sensory evaluation. The hedonic scale used a 9-point scale, where 1-3 was not acceptable, 4-5 was fairly acceptable, 6-7 was well acceptable, 8-9 was very good for apparance, taste and odour, texture, flavor and general appreciation (Ercan et al, 2011;Tomar, 2018).…”

Section: Sensory Analysismentioning

confidence: 99%

“…According to these results, Tulum cheese is a suitable food matrix for probiotic bacteria. Similarly, various researchers have stated that cheese is a well-established food matrix for probiotic bacteria due to its intrinsic nutritional composition (Lollo et al, 2015;Thomas, 2016;Champagne et al, 2018;Almeida et al, 2018a;Tomar, 2018).…”

Section: Samplesmentioning

confidence: 99%

See 4 more Smart Citations

Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

Akarca

2020

Food Sci. Technol

View full text Add to dashboard Cite

This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin bag (Tulum), appendix and small intestine. The ripening time influenced the pH, ripening index, FFA, CLA and volatile components of samples. The short chain FFA varied between 16.36% and 21.76%, while medium-chain FFA varied between 37.44% and 39.43%, and long chain FFA between 32.61% and 37.48% during the ripening periods. The highest CLA value was determined as 0.82% for the samples produced with Lactobacillus acidophilus bacteria and stuffed into the small intestine. All volatile components were increased, moreover the highest content of ester, ketones, aldehydes, terpenes, alcohols were 3-methyl-1-butanol acetate, 2-Pentanone, hexanal, α-Pinene, 3-methyl-1-butanol. All sensory evaluation scores decreased during storage. According to the general acceptance values, the most favoured sample was TCMA with 7.34, whereas the least favoured was TCBS with 4.82 score (P<0.05).

show abstract

Section: Resultsmentioning

confidence: 91%

Section: Samplesmentioning

confidence: 89%

Section: Samplesmentioning

confidence: 90%

Section: Sensory Analysismentioning

confidence: 99%

Section: Samplesmentioning

confidence: 99%

See 3 more Smart Citations

Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

Akarca

2020

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

Overall Safety Considerations and Regulatory Oversight for Probiotics‐based Foods and Beverages

Koirala

Thapa

Anal

2022

Probiotics, Prebiotics and Synbiotics

View full text Add to dashboard Cite

Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions

Afzaal

Saeed

Ateeq

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

The current study was conducted to elucidate the impact of encapsulation on the stability and viability of probiotic bacteria (Bifidobacterium bifidum) in cheddar cheese and in vitro gastrointestinal conditions. Purposely, probiotics were encapsulated in two hydrogel materials (kepa carrageenan and sodium alginate) by using an internal gelation method. Cheddar cheese was supplemented with unencapsulated/free and encapsulated probiotics. The product was subjected to physicochemical (pH, titrable acidity, moisture, and protein) and microbiological analysis for a period of 35 days of storage. Furthermore, the probiotics (free and encapsulated) were subjected to simulated gastrointestinal conditions. The initial probiotic count in cheese containing encapsulated probiotic was 9.13 log CFU/g and 9.15 log CFU/g which decreased to 8.10 log CFU/g and 7.67 log CFU/g while cheese containing unencapsulated probiotic initially 9.18 log CFU/g decreased to 6.58 log CFU/g over a period of 35 days of storage. The incorporation of unencapsulated and encapsulated probiotic affected the physicochemical, microbiological, and sensory attributes of the cheese. The encapsulated probiotic bacteria exhibited better survival as compared to unencapsulated probiotic. A 2.60 CFU/g log reduction in unencapsulated cells while just 1.03 CFU/g and 1.48 CFU/g log reduction in case of sodium alginate and K‐carrageenan, respectively, was recorded. In short, encapsulation showed protection and stability to probiotic in hostile conditions.

show abstract

The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

Cited by 39 publications

References 48 publications

Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

Overall Safety Considerations and Regulatory Oversight for Probiotics‐based Foods and Beverages

Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions

Contact Info

Product

Resources

About