Effects of stabilisers in brine on soft white cheese quality parameters

Özbek, Çağla; Güzeler, Nuray

doi:10.1016/j.idairyj.2022.105446

Cited by 6 publications

(6 citation statements)

References 35 publications

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“…With regard to the effect of the ripening time on the quality of Feta cheese, the present results are in general agreement with those of Hamdy et al [42], who reported no change in color/appearance and an improvement in the flavor of low-fat feta cheese prepared using a mixture of cow and buffalo milk over a 30-day ripening period. Our findings also concur with those of Ozbek and Guzeler [40] for full-fat white cow cheeses, where there was no change in cheese color over a 60-day ripening period, and with those of Basiony and Hassabo [39], who reported an improvement in cheese appearance but no effect on texture in halloumi cheese during a 30-day ripening period. In contrast to the findings of the present study, Sahingil et al [19] reported no statistically significant changes in sensory properties during the ripening of white-brined cheeses over a period of 120 days.…”

Section: Sensory Evaluation Of Feta Cheesessupporting

confidence: 91%

“…The present results on texture are in general agreement with those of Topçu and Saldamli [36] for white-brined cow cheeses; Hailu et al [38] for soft camel cheeses; Zaravela et al [9] for full-fat and low-fat white-brined goat cheeses; and Basiony and Hassabo [39], who reported the increasing hardness and stress at fracture of for halloumi cheese with ripening time. In contrast to the above findings, Sahingil et al [19] and Ozbek and Guzeler [40] reported a relatively softer texture for white-brined cow cheeses at the end of ripening, as a result of the hydrolysis of caseins.…”

Section: Textural Parameters Of Feta Cheesesmentioning

confidence: 74%

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Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese

Thodis,

Kosma,

Nesseris

et al. 2023

Foods

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In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese’s pH, moisture, and lactose decreased, while fat, protein, and salt increased (p < 0.05) during ripening with SST and WB, showing similar behaviors versus that of the TC container. For the proteolysis indices, % TN,% WSN, 12% TCA, and 5% PTA showed the highest values (p < 0.05) for cheeses packaged in WB, followed by those in SST and TC, with all increasing (p < 0.05) during ripening. The most abundant odor-active volatiles were free fatty acids, alcohols, and esters following the order SST > WB > TC on day 60. On day 60, the cheeses packaged in SST and WB showed higher (p < 0.05) hardness and fracturability values, as well as aroma scores, compared to those in TC, with both parameter values increasing with the ripening time.

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Section: Sensory Evaluation Of Feta Cheesessupporting

confidence: 91%

Section: Textural Parameters Of Feta Cheesesmentioning

confidence: 74%

Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese

Thodis,

Kosma,

Nesseris

et al. 2023

Foods

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“…The higher hardness 1 and hardness 2 after cheese production can be explained by the higher protein content of these cheeses [70,71]. A decrease in hardness 1 and hardness 2 of both R and B1 cheeses after 1 month of storage may be a consequence of proteolytic changes (resulting from bacterial activity) [72,73]. Our results were similar to the results of Aminifar and Emar Diome (2014), who found a reduction in the hardness of ovine and bovine soft cheeses (Lighvan cheeses) in the first month of ripening that did not change until the end of ripening [72].…”

Section: Instrumental Texture Analysismentioning

confidence: 99%

The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study

Sionek,

Okoń,

Łepecka

et al. 2024

Foods

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In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good technological and sensory quality. The study aimed to assess the possibility of using the strain Levilactobacillus brevis B1 (L. brevis B1) as a starter culture to produce acid-rennet cheeses using raw cow’s milk. Two variants of cheese were manufactured. The control variant (R) was coagulated with microbial rennet and buttermilk, and the other variant (B1) was inoculated with rennet and L. brevis B1 starter culture. The effect of the addition of these autochthonous lactic acid bacteria on selected physicochemical characteristics, durability, the composition of fatty acids, cholesterol, Iipid Quality Indices, and microbiological and sensory quality of acid-rennet cheeses was determined during a 3-month period of storage. The dominant fatty acids observed in the tested cheeses were saturated fatty acids (SFA) (68.43–69.70%) and monounsaturated fatty acids (MUFA) (25.85–26.55%). Significantly higher polyunsaturated fatty acid (PUFA) content during storage was observed for B1 cheeses. The B1 cheeses were characterized by lower cholesterol content compared to cheese R and showed better indexes, including the Index of atherogenicity, Index of thrombogenicity, DFA, OFA, H/H, and HPI indexes, than the R cheese. No effect of the tested L. brevis B1 on sensory quality was observed in relation to the control cheeses during 3 months of storage. The results of the research indicate the possibility of using the L. brevis B1 strain for the production of high-quality, potentially probiotic acid-rennet cheeses.

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“…nonfat dry milk [NDM], sodium caseinate and calcium caseinate) in natural cheeses can be troublesome due to their poor solubility and rennetability (Lin et al 2017a;Huppertz et al 2018). They can, however, be used as emulsifiers, for example for Vit D fortification in Cheddar cheese (Tippetts et al 2012), and in the manufacture of soft cheeses (Abd Elkader et al 2019;Ozbek and Guzeler 2022;Giménez et al 2023) or cheese analogues (Aly et al 2016). CaCl 2 is also often added to cheese milk since ionic Ca concentration also controls casein aggregation during curd formation (Sandra et al 2012).…”

Section: Introductionmentioning

confidence: 99%

“…2012), and in the manufacture of soft cheeses (Abd Elkader et al . 2019; Ozbek and Guzeler 2022; Giménez et al . 2023) or cheese analogues (Aly et al .…”

Section: Introductionmentioning

confidence: 99%

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

Kayihura

2023

Int J of Dairy Tech

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Cheesemaking offers the opportunity to exploit the unique nutritional, sensory, biological and other functionalities of both cheese and whey‐derived products. Milk standardisation is one of the essential cheesemaking operations designed to preserve the intrinsic cheese quality and may also improve whey composition because of its impact on partitioning of milk constituents between the two coproducts. The effectiveness of cheese milk standardisation in controlling constituent partitioning depends on the method and ingredients selected. This review explores how and why cheese milk standardisation affects the partitioning of casein and fat in Cheddar cheese and provides some perspective on a better approach.

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Effects of stabilisers in brine on soft white cheese quality parameters

Cited by 6 publications

References 35 publications

Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese

Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese

The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

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