Changes during ripening in chemical composition, proteolysis, volatile composition and texture in <scp>K</scp>ashar cheese made using raw bovine, ovine or caprine milk

Temizkan, Riza; Bozdoğan, Adnan; Hayaloğlu, Ali Adnan

doi:10.1111/ijfs.12597

Cited by 23 publications

(24 citation statements)

References 30 publications

(61 reference statements)

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“…Similar situations have been reported in other countries (Aminifar et al, 2013). Depending on milk sources and processing conditions, quality properties of the cheese show a great variation (Oktar et al, 1996;Hayaloğlu et al, 2002;Temizkan et al, 2014).…”

Section: Introductionsupporting

confidence: 65%

“…Increase of WSN content was significantly higher in the ovine and caprine cheeses than the bovine cheeses at 120 and 180 days of ripening period (p<0.01) (Figure 1). Temizkan et al (2014) found caprine cheeses had lower levels of soluble nitrogenous matters than those of bovine or ovine cheeses during ripening. Aminifar et al (2013) reported higher WSN values in cheese from ovine milk compared with bovine milk cheese.…”

Section: Biochemical Changesmentioning

confidence: 79%

“…Increases in TCA-SN may be due to the hydrolysis of high or medium molecular weight peptides to lower molecular weight peptides and amino acids (Hayaloglu et al, 2011). Values for TCA-SN and PTA-SN were higher in ovine Kashar cheeses than bovine or caprine Kashar cheeses during ripening (P < 0.01) (Temizkan et al, 2014).…”

Section: Biochemical Changesmentioning

confidence: 83%

“…In a study on Kashar cheese, the yields of cheeses made with ovine milk were found higher than caprine and bovine milk cheeses (Temizkan et al, 2014).…”

Section: Cheese Yieldmentioning

confidence: 89%

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Determination of Some Quality Parameters of White Cheeses Produced from Different Animal Milks During Storage

Tunçtürk¹,

Koyuncu²

2020

Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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In this study, some physicochemical properties of white cheeses produced from different animal milk (bovine, ovine, caprine) were investigated during storage. Some chemical, biochemical and electrophoretic analyzes were performed on cheese samples on the 3rd, 30th, 60th, 120th and 180th days of storage. Sensory analyzes were made on the 180th day of ripening period. Significant differences were determined in fat (p <0.05), protein (p <0.01) and cheese yield (p <0.01) of White cheese samples produced from bovine, ovine and caprine milk. The pH values of ovine and caprine cheeses were found higher. WSN and TCA-SN values were revealed to be higher in sheep and caprine cheeses than bovine cheeses (p <0.01). However, there was no difference between the cheese samples in terms of PTA-SN values. At the end of the ripening period, cheeses made from caprine milk reached the highest Acid Degree Value (ADV) values, followed by ovine and bovine milk cheeses (p <0.01). Both αS-casein and β-casein were more hydrolyzed in ovine cheese samples, followed by caprine and bovine cheese samples, respectively. As a result of sensory analysis, it was determined that ovine cheeses received higher scores than bovine and caprine cheese samples, and cheeses made from bovine milk are given low scores by panelists in terms of taste and flavor.

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Section: Introductionsupporting

confidence: 65%

Section: Biochemical Changesmentioning

confidence: 79%

Section: Biochemical Changesmentioning

confidence: 83%

“…In a study on Kashar cheese, the yields of cheeses made with ovine milk were found higher than caprine and bovine milk cheeses (Temizkan et al, 2014).…”

Section: Cheese Yieldmentioning

confidence: 89%

See 2 more Smart Citations

Determination of Some Quality Parameters of White Cheeses Produced from Different Animal Milks During Storage

Tunçtürk¹,

Koyuncu²

2020

Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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“…The results were expressed as peak area/100 000; b Temizkan et al . . Results were expressed as μg/100 g cheese.…”

Section: Resultsmentioning

confidence: 99%

Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening

Eroglu

Toker

Doğan

2015

Int J of Dairy Tech

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In this study, four different fresh Kashar cheese samples were ripened for 90 days. The physicochemical properties, texture attributes, fatty acid composition and volatile compound profiles of the samples were measured every 30 days of ripening. The texture properties of the cheese samples were significantly affected by the duration of the ripening period. The results of this study highlighted that texture parameters as a function of ripening period should be considered for both fresh and aged Kashar cheeses to determine the ripening period as they are very important for consumer acceptability and consumption of the end product.Keywords Fresh Kashar cheese, Ripening, Texture, Volatile compound. INTRODUCTIONIn Turkey, more than fifty different cheese varieties have been produced (Hayaloglu et al. 2002) and Kashar is one of the most widely consumed traditional cheese varieties. Kashar cheese is classified based on ripening period and texture characteristics as fresh Kashar (semihard) and old Kashar (hard). The fresh Kashar cheese is produced from pasteurised milk (sheep or cow's milk) and it is sold as unripened, while old Kashar is matured for at least 90 days (TSE 1995). Ripening is a very important process leading to alterations in the content of aromatic compounds, texture and sensory properties (Sousa et al. 2001).The texture of the cheese depends upon the chemical composition of the cheese and biochemical changes occurring throughout ripening (Awad 2006). Textural parameters of the cheese samples are also influenced during the ripening period by pH, moisture and salt content of the sample . Moreover, proteolysis causing to form creates peptides having different molecular weights by breakdown of casein, which plays an important role in changes of the textural parameters of the cheese (Gunasekaran and Ak 2003). Cheese texture has an important role in determining consumer acceptability and the end use of the sample (Everard et al. 2006); therefore, observation of these properties as a function of ripening period is very important for producers to determine the ripening time necessary for obtaining cheese with the desired textural properties. Researchers have sought to correlate the textural and sensory characteristics of the cheese samples due to its importance for consumers. To determine textural properties of the samples, texture profile analysis (TPA) is widely used in the food industry. TPA simulates the compressing action of the teeth during mastication (Bourne 1978) and provides information about the hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience of the samples. All of these parameters should be considered during production. For example, springiness refers to the recoverability of the sample after it is exposed to forces applied during storage, handling and transportation. Therefore, the springiness value could be taken into consideration during the determination of ageing period for obtaining cheeses with this desired quality.During cheese ripening, many biochemica...

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Pasta‐Filata Cheeses

Licitra

Radulović

Miočinović

et al. 2017

Global Cheesemaking Technology

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

Cited by 23 publications

References 30 publications

Determination of Some Quality Parameters of White Cheeses Produced from Different Animal Milks During Storage

Determination of Some Quality Parameters of White Cheeses Produced from Different Animal Milks During Storage

Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening

Pasta‐Filata Cheeses

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