Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture;Određivanje slobodnih aminokiselina u punomasnom turskom bijelom siru u salamuri proizvedenom od životinjskih i mikrobnih enzima grušanja s dodatkom ili bez dodatka starter kulture

Mljekarstvo

Volumn 62, Issue 4, 2012, Pages 241-250

  Eren Vapur, Ufuk ^a   Ozcan, Tulay ^b  

^a Mayasan Food Industries AS   (Turkey)

^b ULUDAG UNIVERSITY   (Turkey)

Author keywords

Proteolysis; Rennet; Starter culture; White brined cheese

Indexed keywords

ANIMALIA; RHIZOMUCOR; RHIZOMUCOR MIEHEI;

EID: 84871633974     PISSN: 0026704X     EISSN: 18464025     Source Type: Journal    
DOI: None     Document Type: Article

References (52)

1. Alichanidis, E. E., Anifantakis, M., Polychroniadou, A., Nanou, M. (1984): Suitability of some microbial coagulants for Feta cheese manufacture, Journal of Dairy Research 51(1), 141-147.
2. Ardö, Y. (2006): Flavour formation by amino acid catabolism, Biotechnology Advances 24(2), 238-242.
3. Ayad, E.H.E., Awad, S., El Attar, A., Jong, C., De El-Soda, M. (2004): Characterisation of Egyptian Ras Cheese. 2. Flavour formation, Food Chemistry 86(4), 553-561.
4. Ayad, E.H.E., Verheul, A., Engels, W.J.M., Wouters, J.T.M., Smit, G. (2001): Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway, Journal of Applied Microbiology 90(1), 59-67.
5. Ayad, E.H.E., Verheul, A., Wouters, J.T.M., Smit, G. (2000): Application of wild starter cultures for flavour development in pilot plant cheese making, International Dairy Journal 10(3), 169-179.
6. Azarnia, S., Ehsani, M.R., Mirhadi, S.A. (1997): Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese, International Dairy Journal 7(6/7), 473-478.
7. Brome, M.C., Limsowtin, G. K.Y. (1998): Starter peptidase activity in maturing cheese, Austarilian Journal of Dairy Technology 53(2), 79-82.
8. Caric, M. (1987): Mediterranean cheese varieties: ripened cheese varieties native to the Balkan countries. In: P.F. Fox. (Ed.). Cheese: Chemistry, physics and microbiology. Vol.2., Elsevier Applied Science. London., pp. 257-276.
9. Dinkci, N., Gonc, S. (2000): Studies on the use of the lipase enzyme (Piccantese A) from Mucor miehei maturation of white cheese. Journal of Agricultural Faculty of Ege University 37(2-3), 141-148.
10. Dráb, V., Vejdová, M., Sajdok, J., Hynek, R. (1999): Proteolysis and acid phosphatase activity changes in cheeses of Gouda type made with different starter cultures, Czech Journal of Food Science 17(6), 223-234.
11. Engels, W.J.M., Visser, S. (1996): Development of cheese flavour from peptides and amino acids by cell-free extracts of Lactococcus lactis subsp. cremoris B78 in a model system, Netherlands Milk and Dairy Journal 50(1), 3-17.
12. Farkye, N.Y., Fox, P.F. (1990): Objective indices of cheese ripening, Trends Food Science Technology 1(2), 37-40.
13. Fenelon, M.A., O'Connor, P., Guinee, T.P. (2000): The effect of fat content on the microbiology and proteolysis in Cheddar cheese during ripening, Journal of Dairy Science 83(10), 2173-2183.
14. Fox, P.F., Law, J., McSweeney, P.L.H., Wallace, J. (1999): Biochemistry of cheese ripening. In: Cheese: Chemistry, Physics and Microbiology, In: Fox PF (ed.). Aspen Publishers Inc., Maryland. pp. 389-438.
15. Fox, P.F., McSweeney, P.L.H. (1996): Proteolysis in cheese during ripening, Food Review International 12(4), 457-509.
16. Freitas, A.C., Fresno, J., Prieto, B., Franco, I., Malcata, F. X., Carballo, J. (1999): How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese, Journal of the Science of Food and Agriculture 79(4), 611-618.
17. Guinee, T.P., Wilkinson, M.G. (1992): Rennet coagulation and coagulants in cheese manufacture, International Journal of Dairy Technology 45(4), 94-104.
18. Hayaloglu, A.A., Guven, M., Fox, P.F. (2002): Microbiological, biochemical and technological properties of Turkish White cheese "Beyaz Peynir", International Dairy Journal 12(8), 635-648.
19. Hayaloglu, A.A., Guven, M., Fox, P.F., Hannon, J.A., McSweeney, P.L.H. (2004): Proteolysis in Turkish White brined cheese made with defined strains of Lactococcus, International Dairy Journal 14(7), 599-610.
20. Hickey, D.K., Kilcawley, K.N., Beresford, T.P., Sheehan, E.M., Wilkinson, M.G. (2007): Starter strain related effects on the biochemical and sensory properties of Cheddar cheese, Journal of Dairy Research 74(1), 9-17.
21. Irigoyen, A., Ortigosa, M., Juansaras, I., Oneca, M., Torre, P. (2007): Influence of andjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe's-milk cheese, Food Chemistry 100(1), 71-80.
22. Jacob, M., Jaros, D., Rohm, H. (2011): Recent advances in milk clotting enzymes, International Journal of Dairy Technology 64(1), 14-33.
23. Kamber, U. (2008a): The traditional cheeses of Turkey: cheeses common to all regions, Food Review International 24(1), 1-38.
24. Kamber, U. (2008b): The traditional cheeses of Turkey: "Marmara Region", Food Review International 24(1), 175-192.
25. Katsiari, M.C., Alichanidis, E., Voutsinas, L.P., Roussis, I.G. (2000): Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl, International Dairy Journal 10(9), 635-646.
26. Kaymaz, S. (1982): Research on determination of some free amino acids (arginine, Isoleucine, Leucine, Methionine, Phenylalanine, Tyriptophane) during maturation periods of white pickled cheese made with cow's milk using starter or non starter, Journal of Agricultural Faculty of Ankara University 27(3-4), 545-560.
27. Kenny, O., FitzGerald, R.J., O'Cuinn, G., Beresford, T., Jordan, K. (2006): Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening. International Dairy Journal 16(7), 797-804.
28. Lane, C.N., Fox, P.F. (1996): Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening, International Dairy Journal 6(7), 715-728.
29. Lee, B.H., Laleye, L.C., Simard, R.E., Holley, R.A., Emmons, D.B., Giroux, R.N. (1990): Influence of homofermentative lactobacilli on physicochemical and sensory properties of Cheddar cheese, Jornal of Food Science 55(2), 386-390.
30. Mangia, N.P., Murgia, M.A., Garau, G., Sanna, M.G., Deiana, P. (2008): Influence of selected lab cultures on the evolution of free amino acids, free fatty acids of Fiore Sardo cheese microflora during the ripening, Food Microbiology 25, 366-377.
31. Martinez-Cuesta, M.C., Fernandez de Palencia, P., Requena, T., Pelaez, C. (2001): Enzymatic ability of Lactobacillus casei subsp. casei IFPL731 for flavour development in cheese, International Dairy Journal 11(8), 577-585.
32. Mendia, C., Ibáñez, F.C., Torre, P., Barcina, Y. (2000): Influence of the season on proteolysis and sensory characteristics of Idiazabal cheese, Journal of Dairy Science 83(9), 1899-1904.
33. Michaelidou, A., Katsiari, M.C., Kondly, E., Voutsinas, L.P., Alichanidis, E. (2003): Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese, International Dairy Journal 13(2), 179-189.
34. Milesi, M.M., Vinderola, G., Sabbag, N., Meinardi, C.A., Hynes, E. (2009): Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential, Food Research International 42(8), 1186-1196.
35. Muňoz, N., Ortigosa, M., Torre, P., Izco, J.M. (2003): Free amino acids and volatile compounds in an ewe's milk cheese as affected by seasonal and cheese-making variations, Food Chemistry 83(3), 329-338.
36. Ozcan, S., Senyuva, H.Z. (2006): Improved and simplified liquid chromatography/atmospheric pressure chemical ionization mass spectrometry method for the analysis of underivatized free amino acids in various foods, Journal of Chromatography A 1135, 179-185.
37. Ozcan, T., Kurdal, E. (2012): The effects of using a starter culture, lipase and protease enzymes on ripening of Mihalic Cheese, International Journal of Dairy Technology 65(4), 585-593.
38. Poveda, J.M., Cabezas, L., McSweeney, P.L.H. (2004): Free amino acid content of Manchego cheese manufactured with different starter cultures and changes throughout ripening, Food Chemistry 84(2), 213-218.
39. Saldamli, I., Kaytanli, M. (1998): Utilisation of Fromase, Maxiren and Rennilase as alternative coagulating enzymes to rennet in Turkish White cheese, Milchwissenschaft 53(1), 22-25.
40. Sihufe, G.A., Zorrilla, S.E., Rubiolo, A.C. (2010): The influence of ripening temperature and sampling site on the proteolysis in the Reggianito Argentino cheese, LWT-Food Science Technology 43(2), 247-253.
41. Sousa, M.J., Ardo, Y., McSweeney, P.L.H. (2001): Advances in the study of proteolysis during cheese ripening, International Dairy Journal 11(4), 327-345.
42. Ucuncu, M. (1981): Determination of free amino acid accumulation of white cheese produced from cow's milk and sheep's milk during ripening period, Journal of Agricultural Faculty of Ege University(2), 1-36.
43. Urbach, G. (1995): Contribution of lactic acid bacteria to flavour compound formation in dairy products, International Dairy Journal 5(8), 877-903.
44. Uysal, H.R., Kinik, O., Akbulut, N. (1996): Research on the possibilities of the use of chicken pepsine for the manufacture of White-brined cheese, Journal of Agricultural Faculty of Ege University 33, 99-106.
45. Vicente, M.S., Ibáñez, F.C., Barcina, Y., Barron, L.J.R. (2001): Changes in the free amino acid content during ripening of Idiazabal Cheese: influence of starter and rennet type, Food Chemistry 72(3), 309-317.
46. Visser, S. (1993): Proteolytic Enzymes and their relation to cheese ripening and flavor: An overview 76(1), 329-350.
47. Wilkinson, M.G., Kilcawley, K.N. (2005) Mechanism of enzyme incorporation and release of enzymes in cheese during ripening, International Dairy Journal 15(6), 817-830.
48. Yesilyurt, S. (1992): Studies on the use of Fromase and Rennilase from Rhizomuchor miehei in White cheese. Ph. D. Thesis, Ege University, Izmir, Turkey.
49. Yetismeyen, A., Cimer, A., Ozer, M., Odabasi, S., Deveci, O. (1998): Effects of different rennets on quality of White brined cheese produced ultrafiltration technique, Food 23(1), 3-9.
50. Yvon, M., Thirouin, S., Rijnen, L., Fromentier, D., Gripon, J.C. (1997): An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds, Applied and Environmental Microbiology 63(2), 414-419.
51. Yvon, M., Berthelot, S., Gripon, J.C. (1998): Adding a-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds, International Dairy Journal 8(10), 889-898.
52. Yvon, M., Rijnen, L. (2001): Cheese flavour formation by amino acid catabolism, International Dairy Journal 11(4-7), 185-201.