Handbook of Animal-Based Fermented Food and Beverage Technology

Huy, Y. H.; Evranuz, E. Özgül; Chandan, Ramesh C.; Cocolin, Luca Simone; Drosinos, E. H.; Meunier-Goddik, Lisbeth; Rodríguez, Alejandro Falcón; Toldrá, Fidel

doi:10.1201/b12084

Cited by 10 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The microbiota viability is significantly influenced during curd texturizing in hot water. However, the proteinases and peptidases of lactic acid bacteria (LAB) have a significant role in proteolysis during cheese ripening due to their ability to hydrolyse large and intermediate peptides originated from casein to small peptides and amino acids (Hui and Evranuz, 2012).…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment

Satric

2022

Mljekarstvo

View full text Add to dashboard Cite

The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other similar ‘Pasta Filata’ cheeses and to determine if they comply to the regulative requirements. A broad range of variations of cheese characteristics was found among Kačkavalj cheeses. The composition showed high variations: dry matter ranged from 51.52% to 58.71%; fat from 20.00% to 29.50%; fat in dry matter from 36.08% to 55.96%; NaCl from 0.93% to 3.69%; total protein from 23.25% to 30.79%. The proteolysis parameters in Kačkavalj cheeses differed significantly. The colour evaluation showed significant differences in a* and b* values, however in L* values there were no significant differences (p>0.05). The traditional Kačkavalj cheese represents the part of national heritage; thus, the comprehensive characterization was conducted to investigate quality variations between Serbian Kačkavalj cheeses. The study identified that term Kačkavalj is used despite some cheeses are not fully compliant with the National Standard. The control of fulfilling the requirements of the National Standard should be improved, as well as raising awareness and prevention of inadequate cheese labelling.

show abstract

Section: Introductionmentioning

confidence: 99%

Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment

Satric

2022

Mljekarstvo

View full text Add to dashboard Cite

show abstract

“…The protein content exceeded ten (sometimes 40 to 90) times higher than that of the other samples, while the protein content of the samples did not differ much. This could be explained by the intensification of the fermentation process involved in koumiss and the microbial diversity of koumiss, in which more than 171 bacterial and 655 yeast isolates were found (Hui and Evranuz 2012;Mu et al 2012), and the fermentation process in koumiss occurs by the symbiosis of two distinct microorganisms, lactic acid bacteria, and yeast.…”

Section: Samplesmentioning

confidence: 99%

The free amino acid profiling of milk- and cereal-based Kyrgyz ethnic fermented beverages and their contribution to taste formation

Zhumakadyrova,

Mazhitova

2024

FSAB

View full text Add to dashboard Cite

The present study aimed to determine the content of 18 free amino acids (FAA), including 10 essential amino acids, in traditional fermented beverages and their umami, sweet and bitter taste potential. The FAAs of traditional dairy and cereal-based fermented beverages were measured using high-performance liquid chromatography (HPLC) with a diode array detector and derivatization with diethyl ethoxymethylenemalonate (DEEMM). FAA content and taste attributes with a focus on umami, sweet and bitter were presented for koumiss, ayran, carbonated ayran, boza, boza with sea buckthorn, and maksym. The ratio of free essential amino acids (EFAA) to nonessential (NEFAA) was in the range of 0.41-1.12 except for ayran (0.28), indicating that each type of beverage has a rich source of their respective essential FAA profile. FAA represented 24.68% of the total protein, with the highest value for koumiss. The respective taste property contribution of bitter FAAs was high in koumiss (51%) and carbonated ayran (56%), whereas sweet-tasting FAAs were dominant in jarma (52%). The distribution of taste-active amino acids in the formation of the corresponding tastes was distinct.

show abstract

“…It was reported that consuming fermented dairy products caused to longevity. 3,4 Fermented milk products not only are consumed for their benefits but also for refreshing effects. Their popularity is said to be attributed to the effective use of consumer-driven flavors and milder cultures.…”

mentioning

confidence: 99%