Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses

Karaca, Oya Berkay; Güven, Mehmet

doi:10.3390/foods7080125

Cited by 24 publications

(16 citation statements)

References 46 publications

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“…In the present study, there were no differences on the soluble protein before and after ripening, which might be caused by shorter ripening time and without additional proteases. Karaca and Güven (2018) reported that soluble nitrogen and 12% TCA soluble nitrogen contents of the cheese supplemented with protease were higher than the control cheese (without protease addition) after 90 d of ripening. Various factors that influence proteolytic activity are pH of curd, plasmin, chymosin, starter and non starter proteases, ratio of salt to water, storage time, temperature and humidity (Park, 2001).…”

Section: Moisture Soluble Protein and Fatmentioning

confidence: 96%

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

Nurliyani

Indratiningsih

Widodo

et al. 2020

JITEK

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This study aimed to determine the effect of rice bran oil (RBO) addition on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened using Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040. Cheese was prepared from goat's milk with a starter of Lactobacillus casei and Streptococcus thermophilus and rennet as coagulant. Cheese was divided into four groups: 1) ripened cheese without RBO stored for 0 d, 2) ripened cheese without RBO stored for 30 d, 3) ripened cheese + RBO stored for 0 d and 4) ripened cheese + RBO stored for 30 d. The results showed that the addition of RBO and ripening did not affect on the total number of lactic acid bacteria (LAB) of the cheese (their total number were in the range of 2.60-4.21x10 7 CFU/g). The acidity of cheese without RBO after ripening was higher (p<0.05) than without ripening. Therefore, the pH value of cheese with the addition of RBO was higher than the cheese without RBO. The addition of RBO had no effect on moisture content of cheese, but the moisture content decreased (p<0.05) after ripening. Meanwhile, the addition of RBO could reduce their soluble protein. Cheese added with RBO had a harder texture (p<0.05) than cheese without RBO. Sensory quality of cheese was not influenced by the addition of RBO, but the saltiness of cheese with RBO was higher than without RBO and had no bitter in taste. In conclusion, RBO had no negative effect on the flavor and acceptability of the cheese and the growth of LAB, could increase cheese hardness, but could decrease the acidity and soluble protein in the cheese. However, the cheese with the addition of RBO ripened using starter consisting of Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040 could be potentially classified as probiotic cheese which is beneficial for health.

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Section: Moisture Soluble Protein and Fatmentioning

confidence: 96%

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

Nurliyani

Indratiningsih

Widodo

et al. 2020

JITEK

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“…Although numbers of lactococci, enterococci, and micrococci fall throughout maturation, Table 1, the dead organisms can release enzymes that can catalyze, for example, peptidolytic processes, which are essential for flavor development [1]. Lipolysis is a key biochemical process during the cheese manufacturing process, directly impacting the flavor development and microbiology during the ripening process [23]. Five of the bacteria studied; lactococci, leuconostoc, lactobacilli, enterococci, and micrococci can participate in the cheeses' ripening development proteolytic, lipolytic, and esterolytic activities [24][25][26].…”

Section: Plos Onementioning

confidence: 99%

Determination of changes in the microbial and chemical composition of Țaga cheese during maturation

Criste

Copolovici

et al. 2020

PLoS ONE

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Țaga cheese is a traditional Romanian smear-ripened cheese made from bovine milk and identified with the name of the village and caves where it is produced. As no previously reported microbiological and chemical studies have been undertaken on this product, this research aimed to investigate the microbiological and biochemical characteristics which ensure the uniqueness of Țaga cheese during the ripening process, to inform producers as to key quality determinants. Cheese samples, consisting of retail blocks, were collected on days 2, 5, 12, 18, and 25 of the ripening process. The evolution of lactic microbiota during the production and maturation of traditional cheeses involves isolating lactic acid microorganisms present in cheese. Cheese samples were analyzed for pH, fat, NaCl, fatty acids, and volatile compounds. The microbial ecosystem naturally changes during the maturation process, leading to variation in the microorganisms involved during ripening. Our results show that specific bacteria were identified in high levels during the entire ripening process and may be responsible for milk fat lipolysis contributing directly to cheese flavor by imparting detailed fatty acid flavor notes, or indirectly as precursors formation of other flavor compounds.

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“…Besides the controversial correlation between total FAA content of cheese and cheese flavor, there is general agreement to the fact that FAA may be considered a ripening index. For example, In a recent study (41), researchers investigated the effects of proteolytic enzyme supplementations to cheese milk on proteolysis characteristics of 90-day ripened cheese samples. They found that enzyme supplementations increased proteolysis and accelerated ripening and thus reduced ripening durations.…”

Section: Faa Content Of Experimental Cheesesmentioning

confidence: 99%

“…In this study, total FAA contents of enzyme-supplement- ed cheeses were higher than the control cheese and the values increased in all cheese samples with the progress of ripening (p < 0.05). Karaka (41) reported that the highest amino acids in all periods of ripening were identified as glutamic acid, lysine, proline and aspartic acid. Unlike the results communicated by Karaka (41), our study did not reveal statistical significance to total FAA increase during the 42 days of ripening considered for the experiment.…”

Section: Faa Content Of Experimental Cheesesmentioning

confidence: 99%

Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

Georgescu

Raita

Tăpăloagă

2019

The EuroBiotech Journal

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Various antimicrobial solutions have been tested as additives for raw milk traditional cheeses, among which Nigella sativa cold pressed seed oil (NSSO) is recognized for its positive effect on the microbial quality of such products. The overall effect on the quality of enriched cheeses during ripening is still under extensive investigation. Three batches of traditional raw milk brined cheese were included in the current experiment: control cheese without Nigella sativa seed oil (NSSO) and cheese samples enriched with 0.2 and 1% w/w NSSO. Experimental cheese samples were analyzed in duplicates for total nitrogen content (TN), at 0, 14, 28 and 42 days of ripening, while single determinations of total nitrogen (WSN) and free amino acids (FAA) were performed at 14, 28 and 42 ripening days. The TN content revealed similar values for control cheeses and NSSO cheeses, and no significant differences were noticed within the three treatment groups (p >.05) throughout ripening. WSN values followed a significant rising shift in all cheeses during ripening, yet computing data obtained for the three considered treatments, despite an obvious higher WSN content of NSSO enriched cheeses, no statistical significance could be associated to this difference. The FAA composition of the experimental cheeses, varied quantitatively, by increasing with ripening time, but no qualitative variation was noticed during the follow-up period. The FAA composition of the did not vary significantly within treatments.

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Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses

Cited by 24 publications

References 46 publications

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

Determination of changes in the microbial and chemical composition of Țaga cheese during maturation

Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

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