Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk

International Journal of Food Science and Technology

Volumn 49, Issue 12, 2014, Pages 2643-2649

  Temizkan, Riza ^a   Yasar, Kurban ^b   Hayaloglu, Ali A ^c  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

^b OSMANIYE KORKUT ATA UNIVERSITY   (Turkey)

^c INONU UNIVERSITY   (Turkey)

Author keywords

Bovine milk; Caprine milk; Kashar cheese; Ovine milk; Proteolysis; Volatiles

Indexed keywords

HARDNESS; MAMMALS; PROTEOLYSIS; TEXTURES; UREA; VOLATILE ORGANIC COMPOUNDS;

BOVINE MILK; CAPRINE MILKS; CHEMICAL COMPOSITIONS; FREE AMINO ACIDS; OVINE MILK; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILES;

DAIRIES;

BOVINAE; CAPRA; OVIS;

EID: 84940272239     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12597     Document Type: Article

References (31)

1. Candioti, M.C., Bergamini, C.V., Palma, S.B., Busetti, M., Meinardi, C.A. & Zalazar, C.A. (2010). Characterization of proteolysis profile of Argentinean sheep cheeses made by two different production method. Journal of the Science of Food and Agriculture, 90, 36-42.
2. Creamer, L.C. & Olson, N.F. (1982). Rheological evaluation of maturing cheddar cheese. Journal of Food Science, 47, 631-646.
3. Curioni, P.M.G. & Bosset, J.O. (2002). Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal, 12, 959-984.
4. Guinee, T.P. & O'Callaghan, D.J. (2010). Technology of cheesemaking. In: Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese, 2nd edn (edited by B.A. Law & A.Y. Tamime ). Pp. 260-329. Chichester, West Sussex, UK: John Wiley & Sons Ltd.
5. Hayaloglu, A.A. (2009). Volatile composition and proteolysis in traditionally produced mature Kashar cheese. International Journal of Food Science and Technology, 44, 1388-1394.
6. Hayaloglu, A.A. & McSweeney, P.L.H. (2014). Primary Biochemical Events during Cheese Ripening. In: Dairy Microbiology and Biochemistry: Recent Developments. (edited by B. Ozer & G. Evrendilek-Akdemir ) Pp. 134-166 Boca Raton, FL: CRC/Taylor and Francis Group Press.
7. 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, 599-610.
8. Hayaloglu, A.A., Guven, M., Fox, P.F. & 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.
9. Hayaloglu, A.A., Topcu, A. & Koca, N. (2011). Principles of cheese science. In: Cheese Analysis. (edited by A.A. Hayaloglu & B. Ozer ). Pp. 489-562 Sidas: Izmir, Turkey.
10. Hayaloglu, A.A., Bansal, N. & McSweeney, P.L.H. (2012). Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep's milk during ripening. Dairy Science & Technology, 92, 671-689.
11. Hayaloglu, A.A., Tolu, C., Yasar, K. & Sahingil, D. (2013). Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening. Journal of Dairy Science, 96, 2765-2780.
12. Kalatzopoulos, G.C. (1993). Cheese: chemistry, physics and microbiology. In: Cheeses from Ewes' and Goats' Milk, 2nd edn (edited by P.F. Fox ). Pp. 507-553. London, UK: Chapman and Hall.
13. Kondyli, E., Katsiari, M.C., Massouras, T. & Voutsinas, L.P. (2002). Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct cultures. Food Chemistry, 79, 199-205.
14. Lawrence, R.C., Creamer, L.K. & Gilles, J. (1987). Texture development during cheese ripening. Journal of Dairy Science, 70, 1748-1760.
15. Mallatou, H., Pappa, E.C. & Boumba, V.A. (2004). Proteolysis in Teleme cheeses made from ewes', goats' or a mixture of ewes' and goats' milk. International Dairy Journal, 14, 977-987.
16. Martin, P., Ferranti, P., Leroux, C. & Addeo, F. (2003). Advanced dairy chemistry. In: Non-bovine Caseins: Quantitative Variability and Molecular Diversity, 3rd edn (edited by P.F. Fox & P.L.H. McSweeney ). Pp. 277-317. New York: Kluwer Academic/Plenum Publishers.
17. McSweeney, P.L.H. & Sousa, M.J. (2000). Biochemical pathways for the production of flavour compounds in cheese during ripening: a review. Le Lait, 80, 293-324.
18. Ozer, H.B., Atasoy, A.F. & Akin, M.S. (2002). A study on some properties of traditional Urfa cheese produced from cow's and sheep's milks. Gida, 27, 325-331.
19. Ozer, B., Hayaloglu, A.A., Yaman, H., Gursoy, A. & Bicer, L. (2013). Simultaneous use of transglutaminase and rennet in white-brined cheese production. International Dairy Journal, 33, 129-134.
20. Pappa, E.C., Kankarakis, I., Anifantakis, E.M. & Zerfiridis, G.K. (2006). Influence of type of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening. Food Control, 17, 570-581.
21. Pappa, E.C., Kankarakis, I. & Mallatou, H. (2007). Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese. Journal of Food Engineering, 79, 143-149.
22. Pappa, E.C. & Sotirakoglou, K. (2008). Changes of free amino acid content of Teleme cheese made with different types of milk culture. Food Chemistry, 111, 606-615.
23. Park, Y.W., Juárez, M., Ramos, M. & Haenlein, G.F.W. (2007). Physico-chemical characteristics of goat and sheep milk. Small Ruminant Research, 68, 88-113.
24. Pereira, C.I., Franco, M.I., Gomes, A.M.P. & Malcata, F.X. (2011). Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources. LWT - Food Science and Technology, 44, 2244-2252.
25. Ribeiro, A.C. & Ribeiro, S.D.A. (2010). Specialty products made from goat milk. Small Ruminant Research, 89, 225-233.
26. Rodriguez-Nogalez, J.M. & Vazquez, F. (2007). Application of electrophoretic and chemometric analysis to predict the bovine, ovine and caprine milk percentages in Panela cheese, an unripened cheese. Food Control, 18, 580-586.
27. Sahan, N., Yasar, K., Hayaloglu, A.A., Karaca, O.B. & Kaya, A. (2008). Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese. Journal of Dairy Research, 75, 1-7.
28. Sheehan, J.J., Patel, A.D., Drake, M.A. & McSweeney, P.L.H. (2009). Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses. International Dairy Journal, 19, 498-509.
29. Soryal, K., Beyene, F.A., Zeng, S., Bah, B. & Tesfai, K. (2005). Effect of goat breed and milk composition on yield, sensory quality, fatty acid concentration of soft cheese during lactation. Small Ruminant Research, 58, 275-281.
30. Wilkinson, M.G., Guinee, T.P., O'Callaghan, D.M. & Fox, P.F. (1994). Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening. Journal of Dairy Research, 61, 249-262.
31. Yasar, K. & Guzeler, N. (2011). Effect of coagulant type on the physicochemical and organoleptic properties of Kashar cheese. International Journal of Dairy Technology, 64, 372-379.