Characterisation of Macedonian white‐brined cheese: Effect of raw or heat‐treated caprine milk

Sulejmani, Erhan; Hayaloğlu, Ali Adnan

doi:10.1111/1471-0307.12486

Cited by 11 publications

(7 citation statements)

References 21 publications

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“…Modifications in this hydrolytic reaction could modify quality characteristics of the final product, as proteolysis is considered the most complex and important primary biochemical change affecting texture and flavour formation in cheese (O'Brien et al ). Free amino acid concentrations resemble those recently reported by Sulejmani and Hayaloglu () for an artisanal, white‐brined, raw‐milk cheese when lightly ripened (0.4 mg Leu/g cheese). Although Adobera cheese is only slightly aged, some peculiarities of its making procedure, including the prolonged curd acidification, and its high humidity content are factors that favour the FAA accumulation, reaching relatively high levels of proteolysis, which could be associated with its characteristic intense flavour.…”

Section: Resultssupporting

confidence: 86%

Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese

Ruvalcaba-Gómez

Ruíz-Espinosa

Arteaga-Garibay

et al. 2020

Int J of Dairy Tech

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Physicochemical and sensory properties of Adobera, a genuine, understudied Mexican raw‐milk cheese, were explored by analysing commercial samples from different manufacturers and seasons. Composition‐wise, Adobera could be considered a fresh cheese with a high moisture content (42.5%), although its relatively low water activity (0.953) and pH (5.14) and high free amino acid content (0.46 mmol/g, dry basis) could indicate otherwise. Instrumental texture corresponded to that of a semifirm cheese, while its colour was whitish‐to‐ivory. Both texture and composition were significantly affected by sampling season and cheese composition, while some attributes of sensory acceptability significantly varied with brand.

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Section: Resultssupporting

confidence: 86%

Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese

Ruvalcaba-Gómez

Ruíz-Espinosa

Arteaga-Garibay

et al. 2020

Int J of Dairy Tech

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“…The water‐soluble nitrogen fractions of the cheeses were also freeze‐dried for the estimation of peptide profiles. The investigation was performed by reverse‐phase high‐performance liquid chromatography (RP‐HPLC) using a Shimadzu LC 20 AD Prominence HPLC system (Shimadzu Corporation, Kyoto, Japan) (Sulejmani & Hayaloglu, 2018).…”

Section: Methodsmentioning

confidence: 99%

“…The relationship between parameters in volatiles was assessed by the principal component analysis (PCA). The matrix data set was composed of the rows were the samples were with different ripening times and columns were volatiles determined by the SPME/GC–MS method, the data were auto‐scaled before analysis (Sulejmani & Hayaloglu, 2018). All these statistical treatments were performed using the SPSS program for Windows, version 9.0 (SPSS Inc., Chicago, IL, USA).…”

Section: Methodsmentioning

confidence: 99%

Influence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheese

Sulejmani

Hayaloğlu

2020

J Food Process Preserv

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The aim of this investigation was to characterize the influence of selected starters (Streptococcus thermophilus, Lb. casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris) on gross composition, the breakdown of proteins or peptides, and volatile compounds of the beaten cheese made from cow's milk. Results showed a low level of primary proteolysis, expressed by a low content of non‐casein nitrogen (NCN), in raw cow's cheeses. Greater differences were observed in RP‐HPLC peptide profiles between the cheeses manufactured with or without starter cultures during ripening. Volatile profiles including alcohols (17), ketones (33), esters (10), acids (7), and miscellaneous (4) were differed based on used starter culture. Variations on the chemical composition, peptides, and flavor profiles of beaten cheeses are due to the effect of important peptidase activity of each cell species of starter culture used in cheese production. Practical applications Lactic acid bacteria provide to beaten cheese flavor quality with their peptidase activity. Traditional cheese‐making technology is made without the addition of lactic acid bacteria depending on the indigenous flora of the milk for ripening. Recently, mesophilic and/or thermophilic starter cultures were used in the manufacture of Beaten cheese. No previous investigation on using starter culture in Beaten cheese has been published and may ensure details to upgrade the technology and ripening by extending the flavor of the current product as its standard variety. Starter cultures can increase flavor evolution or contribute additional flavors to cheese as it matures and control off‐flavors in matured cheeses that can considerably economize the cheese production.

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“…The production of cheese Adapted from [39] has been carried out since the time of the Ottoman Empire. The "beaten" designation is originated from the one process step of the cheese production where the cheese curd is beaten to ensure proper draining (Figure 4) [18,19]. Cilev et al [5] investigated the chemical composition of goat milk on three farms during the month of April, and the highest percentage of milk fat is determined in milk from a farm in Kožle (3.85%), and the lowest percentage in milk is from a farm in Ajvatovci (3.50%).…”

Section: Goat Milk Quality and Cheese Varietiesmentioning

confidence: 99%

“…Sulejmani and Hayaloglu [18] investigated the use of raw and pasteurized goat milk in the production of Macedonian white cheese. Milk was collected from a certified organic farm from a Saanen goat's herd of a Novacani village (Veles, Macedonia).…”

Section: Figurementioning

confidence: 99%

Goat Cheese Quality in North Macedonia

Sulejmani¹

2020

Goats (Capra) - From Ancient to Modern

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The most significant agricultural industry in North Macedonia is the dairy industry, and white-brined cheese is a popular dairy product with a great history and the most selling cheese in the country. Considering the climatic conditions and the experiences of other countries, the Republic of North Macedonia has capacity for adequate development of goat breeding by creating small-to-medium goat farms and application of intensive or semi-intensive goat farming systems. There are various breeds of goats in the Republic of Macedonia such as the domestic Balkan goat, Saanen, and Alpine and crossbreeds between these breeds. The official restriction of goat breeding in the territory of Macedonia in 1947 had disastrous consequences; however, in 1989, goat breeding was again allowed and has increased. There are three most significant kind of cheeses manufactured in Macedonia, like white-brined, beaten, and kashkaval. White cheese in Macedonia (belo sirenje) is a brine cheese type with salty taste and close texture similar to beyaz peynir (a Turkish white cheese).

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Characterisation of Macedonian white‐brined cheese: Effect of raw or heat‐treated caprine milk

Cited by 11 publications

References 21 publications

Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese

Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese

Influence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheese

Goat Cheese Quality in North Macedonia

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