Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese

Small Ruminant Research

Volumn 145, Issue , 2016, Pages 1-6

  Kondyli, Efthymia ^a   Pappa, Eleni C ^a   Svarnas, Christos ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Cheese; Composition; Goat; Proteolysis; Volatiles; White brined

Indexed keywords

EID: 84994013324     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2016.10.022     Document Type: Article

References (49)

1. Alichanidis, E., Polychroniadou, A., Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review. Dairy Sci. Technol. 88 (2008), 495–510.
2. Asteri, I., Kittaki, N., Tsakalidou, E., The effect of wild lactic acid bacteria on the production of goat's milk soft cheese. Int. J. Dairy Technol., 2010, 234–242.
3. Barac, M.B., Smiljanic, M., Pesic, M.B., Stanojevic, S.P., Jovanovic, S.T., Macej, O.D., Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS-PAGE system. Mljekarstvo 63 (2013), 122–131.
4. Barac, M., Pesic, M., Zilic, S., Smiljanic, M., Stanojevic, S., Vasic, M., Despotovic, S., Vucic, T., Kostic, A., Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. Int. J. Food Sci. Technol. 51 (2016), 1140–1149.
5. Barbieri, G., Bolzoni, I., Careri, M., Manglia, A., Parolari, G., Spagonoli, S., Virgili, R., Study of the volatile fraction of Parmesan cheese. J. Agric. Food Chem. 42 (1994), 1170–1176.
6. Bontinis, T.G., Mallatou, H., Pappa, E.C., Massouras, Th., Alichanidis, E., Study of proteolysis and volatile profile of a traditional Gre goat cheese (Xinotyri) during ripening. Small Rumin. Res. 105 (2012), 193–201.
7. Carbonell, M., Nunez, M., Fernandez-Garcia, E., Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics. Dairy Sci. Technol. 82 (2002), 683–698.
8. Collins, Y.F., McSweeney, P.L.H., Wilkinson, M.G., Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. Int. Dairy J. 13 (2003), 841–866.
9. Commission Regulation (EC) No 1829/2002 of 14 October 2002. Official Journal of European Communities L 277/10-14/2002.
10. EUROSTAT, European Statistics. 2016 Available at: http://ec.europa.eu/eurostat.
11. FAOSTAT, Food and Agriculture Organization of the United Nations. 2015 Available at: http://faostat.fao.org.
12. Fox, P.F., Law, J., McSweeney, P.L.H., Wallace, J., Biochemistry of cheese ripening. Fox, P.F., (eds.) Cheese: Chemistry, Physics and Microbiology, vol. 1 (General Aspects), 1993, Chapman and Hall, London, 389–438.
13. Greek Codex Alimentarius, 2009. Official Journal of the Hellenic Republic. Vol. B, Article 83, Section A, No. 899 Article 83 Paragraph 1.10. Athens, National Printing Office (in Greek).
14. Guamis, B., Trujillo, A.J., Ferragut, V., Chiralt, A., Andres, A., Fito, P., Ripening control of Manchengo type cheese salted by brine vacuum impregnation. Int. Dairy J. 7 (1997), 185–192.
15. Horwood, J.F., Llound, G.T., Stark, W., Some flavour components of feta cheese. Aust. J. Dairy Technol. 36 (1981), 34–37.
16. International Dairy Federation, Sensory Evaluation of Dairy Products (FIL-IDF Standard 99A). 1987, IDF, Brussels.
17. Katsiari, M.C., Voutsinas, L.P., Kondyli, E., Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture. Food Chem. 79 (2002), 193–198.
18. Kondyli, E., Katsiari, M.C., Masouras, T., Voutsinas, L.P., Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures. Int. Dairy J. 12 (2002), 757–764.
19. Kondyli, E., Katsiari, M., Voutsinas, L.P., Variations of vitamin and mineral contents in raw goat milk of the indigenous Greek breed during lactation. Food Chem. 100 (2007), 226–230.
20. Kondyli, E., Pappa, E.C., Vlachou, A.M., Effect of package type on the composition and volatile compounds of Feta cheese. Small Rumin. Res. 108 (2012), 95–101.
21. Law, B.A., Flavour development in cheeses. Law, B.A., (eds.) Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk, 1984, Elsevier Applied Science, London, 187–208.
22. Litopoulou-Tzanetaki, E., Tzanetakis, N., Microbiological study of white-brined cheese made from raw goat milk. Food Microb. 9 (1992), 13–19.
23. Lucas, A., Rock, E., Chamba, J.F., Verdier-Metz, I., Brachet, P., Coulon, J.B., Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest. Lait 86 (2006), 21–41.
24. Lucas, A., Hulin, S., Michel, V., Agabriel, C., Chamba, J.F., Rock, E., Coulon, J.B., Relationships between the conditions of milk production and contents of nutritional constituents in cheese: study under real conditions of production. Prod. Anim. 19 (2006), 15–28.
25. Lucas, A., Coulon, J.B., Agabriel, C., Chilliard, Y., Rock, E., Relationships between the conditions of goat milk production and the contents of some components of nutritional interest in Rocamadour cheese. Small Rumin. Res. 74 (2008), 91–106.
26. Mallatou, H., Pappas, C.P., Voutsinas, L.P., Manufacture of Feta cheese made from sheep's milk, goats’ milk or mixtures of these milks. Int. Dairy J. 4 (1994), 641–664.
27. Mallatou, H.E., Pappa, E.C., Boumba, V.A., Proteolysis in Teleme cheese made from ewes’, goats’ or mixture of ewes’ and goats’ milk. Int. Dairy J. 14 (2004), 977–987.
28. Mariaca, R.G., Berger, T.F.H., Gauch, R., Imhof, M.I., Jeandros, B., Bosset, J.O., Occurrence of volatile mono- and sesquiterpenoids in highland and lowland plant species as possible precursors for flavour in milk and dairy products. J. Agric. Food Chem. 45 (1997), 4423–4434.
29. Marino, V.M., Schadt, I., Stability of α-tocopherol, γ-tocopherol and β-carotene during ripening of pasta-filata cheese made from raw and pasteurised milk with different vitamin contents. Int. Dairy J. 56 (2016), 29–32.
30. Massouras, T., Pappa, E.C., Mallatou, H., Headspace analysis of volatile flavour compounds of Teleme cheese made from sheep and goat milk. Int. J. Dairy Technol. 59 (2006), 250–256.
31. Moatsou, G., Govaris, A., White brined cheeses: a diachronic exploitation of small ruminants milk in Greece. Small Rumin. Res. 101 (2011), 113–121.
32. Moatsou, G., Vamvakaki, A.-N., Molle, D., Anifantakis, E., Leonil, J., Protein composition and polymorphism in the milk of Skopelos goats. Dairy Sci. Technol. 86 (2006), 345–357.
33. Moatsou, G., Moschopoulou, E., Molle, D., Gagnaire, V., Kandarakis, I., Leonil, J., Comparative study of the protein fraction from the Indigenous Greek breed and from international breeds. Food Chem. 106 (2007), 509–520.
34. Paixao, J.A., Rodrigues, J.B., Esmerino, E.A., Cruz, A.G., Bolini, H.M.A., Influence of temperature and fat content on ideal sucrose concentration sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage. J. Dairy Sci. 97 (2014), 7344–7353.
35. Panfilli, G., Manzi, P., Pizzoferrato, L., Influence of thermal and other manufacturing stresses on retinol isomerization in milk and dairy products. J. Dairy Res. 65 (1998), 253–260.
36. Panfilli, G., HPLC method for the simultaneous determination of tocopherols: carotenes and retinol and its geometric isomers in Italian cheeses. Analyst 119 (1994), 1161–1165.
37. Pappa, E.C., Sotirakoglou, K., Effect of brine time and starter cultures on changes in pH moisture and salt-in-moisture content of white-brined sheep, goat and cow milk cheeses. Milchwissenschaft 64 (2009), 267–271.
38. Pappa, E.C., Kandarakis, I., Anifantakis, E.M., Zerfiridis, G.K., Influence of types of milk and culture on the manufacturing practices: composition and sensory characteristics of Teleme cheese during ripening. Food Contr. 17 (2006), 570–581.
39. Pappa, E.C., Kandarakis, I.K., Zerfiridis, G.K., Anifantakis, E.M., Sotirakoglou, K., Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk. Dairy Sci. Technol. 86 (2006), 273–290.
40. Pappa, E.C., Massouras, T., Sotirakoglou, K., Kandarakis, I., Formation of volatile compounds in Teleme cheese manufactured with mesophilic and thermophilic dairy starters. Small Rumin. Res. 111 (2013), 110–119.
41. Pereira, E.P.R., Cavalcanti, R.N., Esmerino, E.A., Silva, R., Guerreiro, L.R.M., Cunha, R.L., Bolini, H.M.A., Meireles, M.A., Faria, J.A.F., Cruz, A.G., Effect of incorporation of antioxidants on the chemical rheological, and sensory properties of probiotic petit suisse cheese. J. Dairy Sci. 99 (2016), 1762–1772.
42. Prache, S., Cornu, A., Berdague, J.L., Priolo, A., Traceability of animal feeding diet in the meat and milk of small ruminants. Small Rumin. Res. 59 (2005), 157–168.
43. Raynal-Ljutovac, K., Lagriffoul, G., Paccard, P., Guillet, I., Chilliard, Y., Composition of goat and sheep milk products: an update. Small Rumin. Res. 79 (2008), 57–72.
44. Rosato, M., Rosa, G., La Terra, S., Carpino, S., Licitra, G., Natural antioxidants in traditional Sicillian cheeses. Progr. Nutr. 6 (2004), 267–274.
45. Salameh, C., Banon, S., Hosri, C., Scher, J., An overview of recent studies on the main traditional fermented milks and white cheeses in the Mediterranean region. Food Rev. Int. 32 (2016), 256–279.
46. Simos, E., Voutsinas, L.P., Pappas, C.P., Composition of milk of native Greek goats in the region of Metsovo. Small Rumin. Res. 4 (1991), 47–60.
47. Tzanetakis, N., Vafopoulou-Mastrojiannaki, A., Litopoulou-Tzanetaki, E., The quality of white-brined cheese from goat's milk made with different starters. Food Microb. 12 (1995), 55–63.
48. Yvon, M., Chabanet, C., Pelissier, J.-P., Solubility of peptides in trichloroacetic acid (TCA) solutions. Intern. J. Pept. Prot. Res. 29 (1989), 166–176.
49. Ziino, M., Condurso, C., Romeo, V., Giuffrida, D., Verzera, A., Characterization of Provola dei Nebrodi a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS. Int. Dairy J. 15 (2005), 585–593.