Changes in the rheological properties of Iranian UF-Feta cheese during ripening

Karami, Mostafa; Ehsani, Morteza; Mousavi, Mohammad; Rezaei, Karamatollah; Safari, Mohammad

doi:10.1016/j.foodchem.2008.06.003

Cited by 81 publications

(101 citation statements)

References 32 publications

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“…The WSN/TN (%) values continuously increased during cheese storage, which can be related to rennet action, microbial protease and raw milk plasmin (Ardö 1999). The increasing trend of WSN/TN (%) during ripening has been reported by several researchers (Awad 2006; Topcu and Saldamli 2006; Karami et al . 2009a,b).…”

Section: Resultssupporting

confidence: 69%

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Microstructural, Compositional and Textural Properties During Ripening of Lighvan Cheese, a Traditional Raw Sheep Cheese

Aminifar

Hamedi

Emam‐Djomeh

et al. 2010

Journal of Texture Studies

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The physiochemical characteristics, microstructure and texture of Lighvan cheese were investigated over a 90‐day ripening period. The moisture content of the cheese decreased during storage and the salt‐in‐moisture ratio increased during this period. The most important biochemical change of the Lighvan cheese during aging was the extent of proteolysis. The water‐soluble nitrogen to total nitrogen ratio increased significantly during ripening. This microstructural study suggested that the size and number of pores increased significantly and the dense microstructure with large protein aggregates converted to a casein network with more homogenous aggregates. The degree of proteolysis caused the hardness of the ripened cheese to decrease during aging. PRACTICAL APPLICATIONS Limited work has been done on Lighvan cheese, a traditional Iranian cheese, which ripens in deep natural or man‐made caves for 3–4 months at an average temperature of 10–12C. Reducing ripening time is desirable for the producer. This study identified some of the physiochemical, microstructural and textural changes during cheese aging in brine. Precise recognition of cheese changes during aging provides essential information for ripening characteristics control and reducing ripening time.

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Section: Resultssupporting

confidence: 69%

“…This software has been previously used in the analysis of cheese microstructure and SEM images (Impoco et al . 2006; Karami et al . 2009a,b).…”

Section: Methodsmentioning

confidence: 99%

Microstructural, Compositional and Textural Properties During Ripening of Lighvan Cheese, a Traditional Raw Sheep Cheese

Aminifar

Hamedi

Emam‐Djomeh

et al. 2010

Journal of Texture Studies

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show abstract

“…In fact, such experimental values lie slightly below those reported elsewhere (van Hekken, Tunick, & Park, 2004;Karami, Ehsani, Mousavi, Rezaei, & Safari, 2009), for a given ripening time. Recall that G 0 measures the energy stored (or the elastic properties) of cheeses, whereas G 00 measures the energy lost (or the flow properties) thereof (Park, 2007).…”

Section: Discussioncontrasting

confidence: 61%

Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources

Pereira

Franco

Gomes

et al. 2011

LWT - Food Science and Technology

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“…The Electron Microscopic examination was performed in the Egyptian Mineral Resources Authority Central Laboratories Sector according to Karami et al (2009). Har-zer-like cheeses were examined by using SEM (FEI Company, Netherlands) Model Quanta 250 FEG (Field Emission Gun) attached with EDX Unit (Energy Dispersive X-ray Analyses), with accelerating voltage 10 K.V.…”

Section: Methodsmentioning

confidence: 99%

Microstructure of Harzer-Like Cheese

2015

AJAS

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Abstract:Harzer-like cheese was made from cow's, buffalo's, reconstituted milk and skim milk retentate. Submicroscopic structure and sensory evaluation during ripening were studied. The obtained results show that in the early stage of ripening period, the protein network of cow's skim milk cheese appeared as a large casein fibers, while in buffalo's milk, cheese was less dense, with open network, casein micelles in reconstituted milk cheese were coalesce and retentate cheese was more compact than other cheeses. After 8 weeks of the ripening period, the extent of hydrolysis of casein in cheese, casein micelle cow's skim milk cheese fused, formed homogeneous structure. The microstructure of buffalo's milk cheese was compact with few gaps. Reconstituted milk cheese casein particles counseled together in sheets but retentate cheese had coarser protein network.Finally the disintegration of the casein occurs much faster in cow's skim milk cheese, with more extensions of aggregated casein micelle than in the other cheeses, and was of good sensory quality.

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Changes in the rheological properties of Iranian UF-Feta cheese during ripening

Cited by 81 publications

References 32 publications

Microstructural, Compositional and Textural Properties During Ripening of Lighvan Cheese, a Traditional Raw Sheep Cheese

Microstructural, Compositional and Textural Properties During Ripening of Lighvan Cheese, a Traditional Raw Sheep Cheese

Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources

Microstructure of Harzer-Like Cheese

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