Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese

Pappa, Eleni C.; Kandarakis, I.; Mallatou, H

doi:10.1016/j.jfoodeng.2006.01.038

Cited by 32 publications

(28 citation statements)

References 30 publications

(36 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The rate of proteolysis of Teleme cheese in this study, as estimated by the % WSN/TN content (Tab. I), was similar to those reported by other researchers [16,24,32,49] though slower than the rate found by Antoniou et al [3] and Kehagias et al [20] for white-brined cheeses made with similar types of milk and cultures. The PTA-N values of mature Teleme cheese in this study (Tab.…”

Section: Effect Of Ripening Timesupporting

confidence: 90%

“…The ratios of % TCA-N/TN and % PTA-N/ TN have been widely used as indicators of maturation of cheese. The % TCA-N/TN values of mature Teleme cheese in this study were similar to or lower than those found by others [3,18,24,32,42] for mature white-brined cheeses made with similar types of milk and cultures.…”

Section: Effect Of Ripening Timesupporting

confidence: 88%

“…The PTA-N values of mature Teleme cheese in this study (Tab. I) were, generally, lower than the values found for other mature white-brined cheese by other researchers [28,32,42]. The ratios of % TCA-N/TN and % PTA-N/ TN have been widely used as indicators of maturation of cheese.…”

Section: Effect Of Ripening Timementioning

confidence: 74%

“…Cheeses were analyzed for total nitrogen (TN), water-soluble nitrogen (WSN), nitrogen soluble in 5% phosphotungstic acid (PTA-N) and nitrogen soluble in 12% trichloroacetic acid (TCA-N) as described by Pappa and Anifantakis [32].…”

Section: Nitrogen Fractionsmentioning

confidence: 99%

See 3 more Smart Citations

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Pappa

Kandarakis

Zerfiridis

et al. 2006

Lait

Self Cite

View full text Add to dashboard Cite

-Teleme cheese was made from ovine, caprine and bovine milk with thermophilic (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), mesophilic (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris) and mixed thermophilic-mesophilic (1:1) cultures. Nine lots of cheese each time (five repetitions) were made in order to study the proteolysis of cheeses during ripening and storage up to 6 months. All cheeses showed similar profiles of proteolysis. However, the rate of proteolysis was different. The thermophilic and the mesophilic cultures resulted in cheeses with the highest and the lowest degree of proteolysis, respectively. Proteolysis was of a descending order in cheeses made from sheep's, goat's and cow's milk when estimated on the basis of nitrogenous fractions (total nitrogen, water soluble nitrogen, nitrogen soluble in 5% phosphotungstic acid and nitrogen soluble in 12% trichloroacetic acid), whereas it was highest in cow's milk cheeses and lowest in goat's milk cheeses when estimated on the basis of electrophoresis and RP-HPLC. Multivariate analysis of the data revealed that cheeses could be more correctly clustered by the type of milk or culture than by the stage of ripening. Résumé -Influence du type de lait et de levain sur la protéolyse de fromage Télémé au cours de l'affinage. Du fromage Télémé a été fabriqué avec du lait de brebis, du lait de chèvre et du lait de vache en utilisant des levains lactiques thermophiles (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), mésophiles (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris) ou mixtes thermophiles-mésophiles (1 : 1). Neuf fabrications (cinq répétitions) ont été réalisées pour étudier la protéolyse des fromages au cours de l'affinage pendant 6 mois. Tous les fromages avaient un profil protéolytique similaire, mais le degré de protéolyse était différent. Les fromages fabriqués avec des levains thermophiles étaient les plus protéolysés et ceux fabriqués avec des levains mésophiles les moins protéolysés. La protéolyse observée, estimée par les fractions azotées (azote total, azote soluble en phase aqueuse, azote soluble dans le PTA 5 % et azote soluble dans le TCA 12 %), diminuait dans l'ordre lait de brebis, lait de chèvre et lait de vache mais elle était la plus forte pour le fromage préparé avec du lait de vache et la plus faible pour le fromage préparé avec du lait de chèvre quand elle était estimée par électrophorèse et HPLC phase inverse. L'application de l'analyse multivariée a révélé que la classification des fromages était plus correcte avec le type de levains lactiques ou de lait utilisés qu'avec le degré de maturation.Télémé / fromage en saumure / protéolyse / levain / maturation

show abstract

Section: Effect Of Ripening Timesupporting

confidence: 90%

Section: Effect Of Ripening Timesupporting

confidence: 88%

Section: Effect Of Ripening Timementioning

confidence: 74%

Section: Nitrogen Fractionsmentioning

confidence: 99%

See 2 more Smart Citations

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Pappa

Kandarakis

Zerfiridis

et al. 2006

Lait

Self Cite

View full text Add to dashboard Cite

show abstract

“…Hardness of ovine Shiraz cheese increased when the ovine milk is substituted by bovine milk due to decrease in fat which has plasticizing effect. Pappa et al (2007) showed that hardness of Teleme cheese was affected by type of milk. They reported that goat's cheese was significantly harder (5.6-8.9 kg) than cow's (3.3-5.0 kg) and sheep's (3.7-6 kg) [11].…”

Section: B Textural Propertiesmentioning

confidence: 99%

The Effect of Fenugreek and WPI on Release of Aromatic Acids from Shiraz Cheese ― Iranian Traditional Cheese Produced from Bovine Milk

Aminifar¹

2016

IJCEA

View full text Add to dashboard Cite

Abstract-In this study, the effect of fenugreek and whey protein isolate (WPI 85) on the release of acids from Shiraz cheese texture was investigated over 30 days of storage. Fenugreek and WPI 85 were used to modify the textural properties of low fat Shiraz cheese produced from bovine milk. Physicochemical properties, hardness (by texture analyzer), microstructure (by scanning electron microscopy (SEM)) and the amount of aroma release (by solid phase microextraction gas chromatography (SPME-GC-MS) of different types of Shiraz cheese were investigated. Textural parameters and microstructure of cheese matrix were affected by addition of fenugreek and WPI 80. In the presence fenugreek and WPI 80, the hardness of bovine Shiraz cheese was increased. The compaction of casein matrix was decreased when the bovine milk was used for cheese production due to decrease in casein content of milk. Addition of fenugreek and WPI play an important role in compaction of casein network. The release of acids from cheese matrix was affected by interaction of WPI-casein and fenugreek-casein. The Release of acids from cheese containing WPI could be related to the presence of B-lactoglobulin which has several binding sites.

show abstract

Processing of Sheep Milk

Wendorff

Kalit

2017

Handbook of Milk of Non‐Bovine Mammals

View full text Add to dashboard Cite

Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese

Cited by 32 publications

References 30 publications

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

The Effect of Fenugreek and WPI on Release of Aromatic Acids from Shiraz Cheese ― Iranian Traditional Cheese Produced from Bovine Milk

Processing of Sheep Milk

Contact Info

Product

Resources

About