The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese

International Journal of Dairy Technology

Volumn 65, Issue 4, 2012, Pages 585-593

  Ozcan, Tulay ^a   Kurdal, Ekrem ^a  

^a ULUDAG UNIVERSITY   (Turkey)

Author keywords

Lipase; Mihalic cheese; Protease; Ripening; Starter culture

Indexed keywords

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); MUCOR; RHIZOMUCOR MIEHEI;

EID: 84867650986     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2012.00868.x     Document Type: Article

References (71)

1. Abdalla O M and Abdel-Razig A K (1997) Effect of type of milk on the quality of white soft cheese, UK. Journal of Agricultural Science 5 147-157.
2. Akbulut N and Kinik O (1991) Sensory evaluation of cheese. 2nd National Milk and Milk Products Symposium. pp 261-272. Aspects of Cheese. Trakya University, No: 125 (in Turkish).
3. Akbulut N, Gonc S, Kinik O, Uysal H, Akalin S and Kavas G (1995) Research on the Using of Some Salting Methods on the Production of Turkish White Cheese and Effects on Cheese Quality. Izmir, Turkey: Ege University Project No: 92 ZRF 037. 66 p (in Turkish).
4. Aleis C (1984) Science du Lait, 4th edn, p 814. Paris: Edition SEPAIC.
5. Alkhalaf W, Vassal L, Desmazeaud M J and Gripon J C (1987) Utilisation de Rulactine en tant qu'agent d'affinage dans des fromages à pâte pressée use of Rulactine as ripening agent in semi-hard cheese. Le Lait 67 173-185.
6. Anar S and Sen M K C (1991) Determination of microbiological and chemical properties of Mihalic cheese presented for consumption in Bursa. Journal of Veterinary Faculty Uludag University 12-13 45-52 (in Turkish).
7. Ardo Y and Pettersson H E (1988) Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme. Journal of Dairy Research 55 239-245.
8. Azarnia S, Ehsani M R and Mirhadi S A (1997) Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese. International Dairy Journal 7 473-478.
9. Beuvier E, Berthaud K, Cegarra S, Dasen A, Pochet S, Buchin S and Duboz G (1997) Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk. International Dairy Journal 7 311-323.
10. Broome M C and Limsowtin G K Y (1998) Starter peptidase activity in maturing cheese. Australian Journal of Dairy Technology 53 79-82.
11. Bulut B and Akin N (2008) Determination of chemical composition and changes in microbial flora during the ripening of Mihalic cheese made raw and pasteurized milk. 10th Food Congress, pp 721-724, May 21-23, 2008, Erzurum, Turkey (in Turkish).
12. Caglar A (1990) A study on the use of enzyme on accelerating ripening of Cassar cheese. PhD Thesis. Erzurum, Turkey: Ataturk University. 92p (in Turkish).
13. Caglar A and Cakmakci S (1998) Use of protease and lipase enzymes by different methods to accelerate Kasar cheese ripening. I. The effect on physical and chemical properties. Gi{dotless}da 23 291-301 (in Turkish).
14. Case R A, Bradley R L and Williams R R (1985) Chemical and physical methods. In Standard Methods for the Examination of Dairy Products, 14th edn, pp 324-404. Richardson G H, ed. Washington, DC: American Public Health Association.
15. Collins Y F, McSweeney P L H and Wilkinson M G (2003) Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal 13 841-866.
16. Delahunty C M and Piggott J R (1995) Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example. International Journal of Food Science and Techonology 30 555-570.
17. Demirci M and Gunduz H (1991) Dairy technologist handbook. 166p. Istanbul (in Turkish).
18. El Owni A O O and Hamid I A O (2008) Effect of storage on weight loss, chemical composition, microbiological and sensory characteristics of Sudanese white cheese (Gibna Bayda). Pakistan Journal of Nutrition 7 75-80.
19. Fernandez-Garcia E, Ramos M, Polo C, Juarez M and Olano A (1988) Enzyme accelerated ripening of a Spanish hard cheese. Food Chemistry 28 63-80.
20. Fernandez-Garcia E, Olano A, Cabezudo D, Martín-Alvarez P J and Ramos M (1993) Accelerated ripening of Manchego type cheese by an added commercial enzyme preparation of Aspergillus oryzae. Enzyme Microbial Technology 15 519-524.
21. Fernandez-Garcia E, Lopez-Fandino R, Alonso L and Ramos M (1994) The use of lipolytic and proteolytic enzymes in the manufacture of Manchego type cheese from ovine and bovine milk. Journal of Dairy Science 77 2139-2149.
22. Fox P F (1988) Acceleration of cheese ripening. Food Biotechnology 2 133-185.
23. Fox P F and McSweeney P L H (1996) Proteolysis in cheese during ripening. Food Reviews International 12 457-509.
24. Fox P F, Law J, McSweeney P L H and Wallace J (1993) Biochemistry of cheese ripening. In Cheese: Chemistry, Physics and Microbiology, 2nd edn, Vol 1, pp 389-438. Fox P F, ed. London: Chapman & Hall.
25. Fox P F, Singh T K and McSweeney P L H (1994) Proteolysis in cheese during ripening. In Biochemistry of Milk Products, pp 1-31. Andrews A T, Varley J, eds. Cambridge: Royal Society of Chemistry.
26. Fox P F, Wallace J M, Morgan S, Lynch C M, Niland E J and Tobin J (1996) Acceleration of cheese ripening. Antonie van Leeuwenhoek 70 271-297.
27. Franco I, Prieto B, Urdiales R, Fresno J M and Carballo J (2001) Study of the biochemical changes during ripening of Ahumado de Aliva cheese: a Spanish traditional variety. Food Chemistry 74 463-469.
28. Gahun Y and Gonc S (1982) Research on some of the changes during salting of cheese and brine. Journal of Faculty of Agriculture, Ege University 19 99-113 (in Turkish).
29. Grappin R and Beuvier E (1997) Possible implications of milk pasteurisation on the manufacture and sensory quality of ripened cheese: a review. International Dairy Journal 7 751-761.
30. Habibi-Najafi M B and Lee B H (1996) Bitterness in cheese: a review. Critical Reviews in Food Science and Nutrition 36 397-411.
31. Hayaloglu A, Guven M, Fox P F and McSweeney P L H (2005) Influence of starters on chemical, biochemical and sensory changes in Turkish white-brined cheese during ripening. Journal of Dairy Science 88 3460-3474.
32. Hayaloglu A, Barbaros O and Fox P F (2008) Cheeses of Turkey: 2. Varieties ripened under brine. Dairy Science and Technology 88 225-244.
33. Johnson J A C, Etzel M R, Chen C M M and Johnson M E (1995) Accelerated ripening of reduced-fat Cheddar cheese using for attenuated Lactobacillus helveticus CNRZ-32 adjuncts. Journal of Dairy Science 78 469-776.
34. Kamber U (2008) The traditional cheeses of Turkey: Marmara Region. Food Reviews International 24 75-192.
35. Kurdal E (1982) Untersuchungen Über Die Veraenderungen Der Zusammensetzung Bei Der Herstellung Von Kascharkaese Aus Roh-Und Pasteurisierter Milch Unter Verschidenen Temperaturen. Erzurum, Turkey: Ataturk Universitesi Thesis, 132 p (in Turkish).
36. Kurt A and Caglar A (1993) A Study on the Use of Enzyme on Accelerating Ripening of Kasar Cheese. Erzurum, Turkey: TUBITAK Project No: VHAG-787. 101p (in Turkish).
37. Kurt A and Cakmakci S (1991) Some applications of increasing cheese yield. Food Industry 5 49-52.
38. Kurt A, Cakmakci S and Caglar A (1993) Laboratory Manual, Methods of Analysis of Milk and Its Products. Erzurum, Turkey: Ataturk University. 238p (in Turkish).
39. Law B A and Wigmore A S (1982a) Microbial proteinases as agents for accelerated cheese ripening. Journal of the Society of Dairy Technology 35 75-76.
40. Law B A and Wigmore A S (1982b) Accelerated cheese ripening with food grade proteinases. Journal of Dairy Research 49 137-146.
41. Law J, Fitzgerald G F, Lowe T U, Daly C and Fox P F (1993) The contribution of lactococcal starter proteinases to proteolysis in Cheddar cheese. Journal of Dairy Science 76 2455-2467.
42. Lawrance R C, Creamer L K and Gilles J (1987) Texture development during cheese ripening. Journal of Dairy Science 70 1748-1760.
43. Lemieux L and Simard R E (1991) Bitter flavor in dairy products II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition. Lait 72 335-382.
44. Lin J C, Jeon I J, Roberts H A and Milliken G A (1987) Effects of commercial food grate enzymes on proteolysis and textural changes in granular Cheddar cheese. Journal of Food Science 52 620-625.
45. Madsen J S and Ardo Y (2001) Exploratory study of proteolysis, rheology, and sensory properties of Danbo cheese with different fat contents. International Dairy Journal 11 423-431.
46. McSweeney P L H and Sousa M J (2000) Biochemical pathways for the production of flavour compounds in cheeses during ripening. A review. Lait 80 293-324.
47. McSweeney P L H, Fox P F, Lucey J A, Jordan K N and Cogan T M (1993) Contribution of the indigeneous microflora to the maturation of Cheddar cheese. International Dairy Journal 3 613-614.
48. Metin M (2009) Methods of Analysis of Milk and Milk Products. Izmir, Turkey: Ege University. 439p (in Turkish).
49. Nasr M M, El Sayed M M and El Samragy Y A (1991) Acceleration of Edam cheese ripening acid fungal protease. Die Nahruf 35 143-148.
50. Nunez M, Guillen A M, Rodriguez-Marin M A, Marcilla A M, Gaya P and Medina M (1991) Accelerated ripening of ewe's milk Manchego cheese the effect of neutral proteinases. Journal of Dairy Science 74 4108-4118.
51. Oner Z and Aloglu H (2003) Some characteristics of Mihalic cheese from producing goat milk. SEYES 2003 Novel Techniques in Dairy Industry, May 22-23, 2003, Izmir, Turkey (in Turkish).
52. Oner Z and Aloglu H (2004) Some characteristics of Mihalic, a traditional Turkish cheese. Milchwissenchaft 59 628-631.
53. Oner Z, Karahan A G, Sanlidere-Aloglu H and Kilic G (2006) Selection of suitable starter culture for the production of Mihalic cheese. 9th Food Congress, May 24-26, 2006, Bolu, Turkey (in Turkish).
54. Oner Z, Karahan A G, Sanlidere-Aloǧlu H and Basyigit-Kilic G (2008) Using of different starter cultures for the production of Mihalic cheese. Hasad Food 24 38-43 (in Turkish).
55. Picon A, Gaya P, Medina M and Nunez M (1995) The effect of liposome-encapsulated Bacillus subtilis neutral proteinase on Manchego cheese ripening. Journal of Dairy Science 78 1238-1247.
56. Pinho O, Mendes E, Alves M M and Ferreira I M P L V O (2004) Chemical, physical, and sensorial characteristics of "Terrincho" Ewe cheese: changes during ripening and intravarietal comparison. Journal of Dairy Science 87 249-257.
57. Polychroniadou A (1994) Objectives indices of maturity of Feta and Teleme cheese. Milchwissenchaft 49 376-379.
58. Prieto B, Urdiales R, Franco I, Fresno J M and Carballo J (2000) Quesucos de Liebana cheese from cow's milk: biochemical changes during ripening. Food Chemistry 70 227-233.
59. Psoni L, Tzanetakis N and Litopoulou-Tzanetaki E (2006) Characteristics of Batzos cheese made from raw, pasteurized and/or pasteurized standardized goat milk and a native culture. Food Control 17 533-539.
60. Schlesser J E, Schmidt S J and Speckman R (1992) Characterization of chemical and physical changes in Camambert cheese during ripening. Journal of Dairy Science 75 1753-1760.
61. Sen M K C (1991) Researches on the microbiological and chemical quality of Mihalic cheese. PhD Thesis. Bursa, Turkey: Uludag University. 102p (in Turkish).
62. Sood V K and Kosikowski F V (1979) Accelerated Cheddar cheese ripening by added microbial enzymes. Journal of Dairy Science 62 1865-1872.
63. Steele J L and Unlu G (1992) Impact of lactic acid bacteria on cheese flavor development. Food Technology 46 128-135.
64. Tarakci Z and Kucukoner E (2006) Changes on physicochemical, lipolysis and proteolysis of vacuum packed Turkish Kasar cheese during ripening. Journal of Central European Agriculture 7 459-464.
65. Tuncturk Y (1996) Research on accelerated ripening of Kasar cheese using starter culture, protease and lipase enzymes. PhD Thesis. Van, Turkey: Yuzuncu Yil University. 140p (in Turkish).
66. Ucuncu M (2004) Cheese technology from A to Z. 542p. Izmir: Published by Meta (in Turkish).
67. Urbach G (1997) The flavour of milk and dairy products. II Cheese: contribution of volatile compounds. International Journal of Dairy Technology 50 79-89.
68. Vafopoulou A, Alichanidis E and Zerfiridis G (1989) Accelerating ripening of Feta cheese, with heat-shocked cultured or microbial proteinases. Journal of Dairy Research 56 285-296.
69. Wilkinson M G and Kilcawley K N (2005) Mechanism of enzyme incorporation and release of enzymes in cheese during ripening. International Dairy Journal 15 817-830.
70. Yaygin H, Gahun Y and Karagulle M S (1984) Research on Mihalic cheese production by using with cow's, sheep's and goat's milk. Journal of Faculty of Agriculture, Ege University 21 19-26 (in Turkish).
71. Zerfiridis G K (2001) Soft cheeses. In Technology of Dairy Products-I. Cheese-Making, pp. 155-198. Zerfiridis G K, ed. Giaxoudi-Giapouli: Thessaloniki.