Effect of the type of lactic starter on microbiologicalchemical and sensory characteristics of Feta cheese

Litopoulou-Tzanetaki, E.; Tzanetakis, N.; Vafopoulou-Mastrojiannaki, A.

doi:10.1006/fmic.1993.1004

Cited by 107 publications

(63 citation statements)

References 18 publications

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“…In general, there were some significant differences in proteolysis between the cheeses of the three plants, resulting from the different manufacturing conditions. The percentage of the WSN/TN fraction increased 1.6-1.7 times in traditional Feta cheese within the ripening period from the packaging date to 120 d. The rate of increase was similar to other reported data concerning Feta manufactured under conditions similar to that of industrial scale production [14,20]. The 604 G. Moatsou et al The WSN/TN fraction of cheese B was significantly higher (P < 0.05) than that of cheese A from the end of the pre-ripening period and thereafter, and the opposite was true for the TCA-SN/WSN and PTA-SN/WSN fractions.…”

Section: Nitrogenous Fractionssupporting

confidence: 89%

Evolution of proteolysis during the ripening of traditional Feta cheese

Moatsou

Massouras

Kandarakis

et al. 2002

Lait

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-Four cheesemaking trials were conducted in three different traditional Feta cheese plants. The characteristics of the cheesemaking process had to do with: the heat treatment of the cheese milk, the use of yoghourt as a starter, the use of traditional rennet from kids' and lambs' abomasa, and the packaging in wooden barrels without brine addition. At 60 d (minimum ripening period according to Greek Codex Alimentarius), the percentage of water soluble nitrogen (WSN) varied from 15.88% to 19.58% of total nitrogen (TN) and 73.4%-79.9% of the WSN was nitrogen soluble in 12% TCA. At the same age, 13.3-23.6% of WSN was nitrogen soluble in 5% PTA. The quantitative and qualitative changes of the middle area of the RP-HPLC profiles (A 220 ) indicated the evolution of nitrogenous fractions during the ripening and the effect of each cheese plant technology on them. Most of the qualitative and quantitative changes occured during the pre-ripening period (18 d). In general, the rate of proteolysis was similar to that of the industrially made Feta. However, the percentages of low molecular weight fractions were higher. Feta cheese / proteolysisRésumé -Évolution de la protéolyse au cours de l'affinage de fromage Feta fabriqué par les fromageries traditionnelles. Quatre fabrications expérimentales de fromage Feta ont été réalisées dans trois différentes fromageries traditionnelles. La technologie adoptée par ces fromageries se caracté-rise par : une pasteurisation en cuve, l'utilisation de yaourt comme levain, l'emprésurage par la pré-sure traditionnelle obtenue à partir de caillettes d'agneaux ou de chevreaux ainsi que l'emballage et le stockage dans des barils en bois sans ajout de saumure complémentaire. de l'affinage ainsi que l'effet de la technologie des différentes fromageries. La plus grande partie des changements qualitatifs et quantitatifs a été observée pendant les 18 premiers jours d'affinage. La vitesse de la protéolyse a été égale à celle de fromage Feta fabriqué industriellement. Cependant les valeurs des fractions azotées de faible poids moléculaire étaient plus élevées.Feta / fromage / protéolyse

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Section: Nitrogenous Fractionssupporting

confidence: 89%

Evolution of proteolysis during the ripening of traditional Feta cheese

Moatsou

Massouras

Kandarakis

et al. 2002

Lait

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“…This could be as a result of acid production by the fermentative organisms such as lactic acid bacteria (Adesokan et al, 2008;Sanni 1996;Oyewole, 1997;Montel et al, 1993;Litopoulou-Tzanetaki et al, 1993).…”

Section: Discussionmentioning

confidence: 99%

Nutritional and sensory properties of soybean fortified composite ogi A Nigerian fermented cereal gruel

Adesokan¹,

Fawole²,

Ekanola³

et al. 2011

Afr. J. Microbiol. Res.

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The effect of soyabeans fortification on acceptability and shelf life of ogi was investigated. The pH of the fermenting ogi decreased steadily with a corresponding increase in titratable acidity (TA). The pH and TA ranged between 3.03 and 4.30; and 1.07 and 1.54 (mg/100 g) respectively. During fermentation, a significant increase in yeast and lactic acid bacteria (LAB) counts was observed. The aerobic plate count (log cfu/ml) of fermenting ogi samples ranged between 5.96 and 5.99. Sample A containing sorghum, millet and soybeans had the highest protein content (9.2%) while sample D containing sorghum only had the lowest (8.16%). Sample D was rated best in all the parameters tested. This study revealed that fortification with soybean at 10% level and a combination of sorghum and millet improved the nutrition quality of ogi without adverse effect on acceptability.

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“…For example, enterococci were suggested for use as a starter in the production of Cebreiro cheese [11]. Similarly, E. durans was shown to be important for aroma development in Feta cheese when used in a starter together with other lactic acid bacteria (LAB) [50]. For Mozzarella cheese made from raw water-buffalo milk, a strain of E. faecalis was selected together with other LAB for use in a starter culture preparation [13,58].…”

Section: Introductionmentioning

confidence: 99%

Proteolytic, lipolytic and autolytic activities of enterococci strains isolated from Egyptian dairy products

El-Din¹,

El‐Soda

Ezzat

2002

Lait

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-Enterococci were isolated from Egyptian Domiatti and Mish cheeses made from raw milk. The proteolytic, lipolytic and autolytic activities of the isolated strains were studied to select the most appropriate cultures to be used for the enhancement of the organoleptic properties of cheese. The intracellular peptide hydrolase activities of enterococci strains were determined using various synthetic aminopeptidase and dipeptidyl-aminopeptidase substrates. 4-nitrophenyl and 2-nitrophenyl derivatives of fatty acids were used to measure the esterolytic activity of the different strains while emulsions of various triglycerides and butter fat were used to evaluate their lipolytic activities.The autolytic properties of the cultures were also considered. Three strains of Enterococcus faecium were freeze-shocked and evaluated as adjunct cultures in a cheese slurry system. All the strains exhibited an aminopeptidase activity hydrolysing leucyl 4-nitroanilide faster than the arginyl, alanyl, prolyl or glycyl derivatives. An active dipeptidyl-aminopeptidase activity was also detected. The Enterococcus faecium strains showed an active esterase system. The 4-nitrophenyl derivatives of the fatty acids were hydrolysed faster than the 2-nitrophenyl. The lipase substrates were hydrolysed according to the following order: tributyrin > tricaproin > tricaprylin > butterfat. The autolytic properties varied according to the strains tested. Cheese slurries ripened with adjunct Enterococcus faecium exhibited considerably higher levels of water-soluble nitrogen (WSN) and total free amino acids (FAA) when compared to the control after incubation for 5 d at 32 o C. With this finding, a high variability of some technologically relevant properties was found and could be the basis for the selection of specific cultures to be used as adjunct cultures in the production of traditional cheeses. Enterococcus / aminopeptidase / esterase / autolyse / levain atténué

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Effect of the type of lactic starter on microbiologicalchemical and sensory characteristics of Feta cheese

Cited by 107 publications

References 18 publications

Evolution of proteolysis during the ripening of traditional Feta cheese

Evolution of proteolysis during the ripening of traditional Feta cheese

Nutritional and sensory properties of soybean fortified composite ogi A Nigerian fermented cereal gruel

Proteolytic, lipolytic and autolytic activities of enterococci strains isolated from Egyptian dairy products

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