Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures

Atasoy, Ahmet Ferit; Türkoğlu, Hüseyin

doi:10.1016/j.foodchem.2008.02.046

Cited by 46 publications

(43 citation statements)

References 20 publications

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“…Similarly, oleic and palmitic acids were the major FFAs recovered in Spanish (Fern andez-García et al 2006) and Portuguese (Macedo and Malcata 1996) ewe's cheeses. Among short chain FFAs (C4-C10), capric acid was the main short chain FFA throughout the ripening as reported for Pecorino Sardo Maturo at the same ripening stage (Madrau et al 2006) and for different ewe's cheese (Atasoy and Tǘrko glu 2008). Interestingly, after 20 days of ripening total FFAs (TFFAs) increased faster in experimental cheeses compared with control ones.…”

Section: Proteolysis and Faas Evolutionsupporting

confidence: 57%

“…Among short chain FFAs (C4‐C10), capric acid was the main short chain FFA throughout the ripening as reported for Pecorino Sardo Maturo at the same ripening stage (Madrau et al . ) and for different ewe's cheese (Atasoy and Tǘrkoğlu ). Interestingly, after 20 days of ripening total FFAs (TFFAs) increased faster in experimental cheeses compared with control ones.…”

Section: Resultsmentioning

confidence: 99%

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Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes

Mangia

Garau

Fancello

et al. 2013

Int J of Dairy Tech

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The use of an autochthonous starter culture made up by Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactobacillus plantarum and Lactobacillus casei in the production of experimental Pecorino Sardo Dolce PDO resulted in a high presence of presumptive mesophilic lactococci and lactobacilli, ~10 log colony‐forming units (cfu), and in significantly higher amount of total free amino acids and free fatty acids, 195.1 vs 178.9 and 328.6 vs 191.8 mg/100 g of experimental vs control cheese (made using a commercial starter) respectively. The experimental cheese also displayed better sensory properties such as taste and aftertaste.

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Section: Proteolysis and Faas Evolutionsupporting

confidence: 57%

Section: Resultsmentioning

confidence: 99%

Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes

Mangia

Garau

Fancello

et al. 2013

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…After 14 days of storage, among all detected fatty acids, only capric acid content was reduced ( P < 0.05) (Table S5). In previous studies assessing the changes in the fatty acid profiles of white cheeses, an increase in capric acid was observed during storage at 5 °C for a period greater than 30 days (Akin et al ., ; Atasoy & Türkoğlu, ). There were no changes in the amounts of the other detected fatty acids.…”

Section: Resultsmentioning

confidence: 99%

The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

Borba

Silva

Madruga

et al. 2013

Int J of Food Sci Tech

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The aim of this study was to develop a creamy ricotta using a mixture of goat and cow whey as the main ingredients, with the addition of whole goat and cow milk. The nutritional composition, texture and sensory characteristics of the ricotta cheese were evaluated over 14 days of refrigerated storage. There was a decrease in protein and ash content and pH changes during the assessed storage periods. The instrumental texture profile indicated that the creamy ricotta was easily deformable, with minimal inelasticity and a cohesive, soft and delicate texture. The medium-and long-chain fatty acid content was higher than the short-chain fatty acid content. The flavour and aroma of creamy ricotta were described by the panel as having a soft texture and wet appearance. The use of whey from goat and cow cheese in making creamy ricotta is feasible and does not cause negative impact in the final product.

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“…Recently, Iranian researchers have endeavoured to make it from bovine milk due to the limitations of the seasonal production of ovine milk and short lactation period of small ruminants in Iran. Currently, some cheese traditionally produced from ovine milk is industrially manufactured using bovine milk; examples include Urfa in Turkey (Atasoy and Turkoglu ) and Belir Sir U Kriskama in the countries of former Yugoslavia (Anifantakis and Moatsou ).…”

Section: Introductionmentioning

confidence: 99%

The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening

Aminifar¹,

Hamedi

Emam‐Djomeh

et al. 2012

Int J of Dairy Tech

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The effect of milk origin on the physicochemical characteristics, microstructure and texture of Lighvan cheese was investigated over a 90-day ripening period. Besides fat, other physicochemical properties of Lighvan cheese were affected by milk type.The moisture content of Lighvan cheese decreased when half or all the ovine milk was substituted with bovine milk. The Lighvan cheese's microstructural properties and porosity were affected by type of milk and ripening time. Compaction of cheeses manufactured from ovine and mixed ovine and bovine milk is similar, and more than that of bovine Lighvan cheese. Ovine Lighvan cheese is harder and less brittle than bovine and mixed bovine and ovine.

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Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures

Cited by 46 publications

References 20 publications

Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes

Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition, nutritional value and sensory attributes

The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening

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