Himalayan cheese (Kalari/Kradi) – Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage

Mushtaq, Mehvesh; Gani, Adil; Masoodi, F.A.; Ahmad, Mudasir

doi:10.1016/j.lwt.2015.11.039

Cited by 47 publications

(29 citation statements)

References 44 publications

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“…During cheese ripening, it increased significantly in all treatments to reach 83.57% for T3 followed by T2 (72.86%) and T1 (67.70%). The addition of Neutrase caused faster proteolysis and production of peptides especially at the end of ripening with higher antioxidant activity (Figure 1b), which is in agreement with earlier studies (Barac et al, 2016; Mushtaq, Gani, Masoodi, & Ahmad, 2016; Pattom & Hongsprabhas, 2013). Moreover, Öztürk and Akin (2018) showed an increase in average antioxidant activity (ABTS assay) of Tulum cheese (WSE) with the ripening period.…”

Section: Resultssupporting

confidence: 91%

The multifunctional activity of water‐soluble peptides’ extract of Domiati cheese during accelerated ripening by Neutrase

Taha

Gobba

et al. 2020

J Food Process Preserv

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This study aimed to through light on the functionality of water‐soluble peptide extract (WSPE) of Domiati cheese as affected by Neutrase (2.5 and 5 mg/L milk) in addition to rennin to accelerate cheese ripening. Antioxidant, angiotensin‐converting enzyme (ACE) inhibitory, and anticancer activities of WSPE during ripening were assessed. All parameters under study showed a significant increase during ripening in a dose‐dependent manner. WSPE from fresh or ripened cheese exhibited antioxidant, ACE inhibitory, and anticancer activities as a consequence of many bioactive peptides present. These bioactive peptides were mainly originated from α‐, β‐, and κ ‐ casein. The activities of WSPE were directly proportional to the dose of the Neutrase used for cheese ripening. Practical applications Domiati cheese is the most popular and most consumable Egyptian soft cheese whether it is fresh or ripened. Cheese ripening acquires the desirable sensory properties as a result of the enzymatic degradation of its components, that is, fat and protein and as a result the release of bioactive peptides which exhibit special functions may influence consumer health. There is a wide variety of physiological activities induced by bioactive peptides. The functions of those peptides differ according to the enzyme used in manufacturing and for accelerating the ripening process. Due to the lack of information about the bioactive peptides in Domiati cheese, Neutrase was used in the manufacture of Domiati cheese to accelerate its ripening and produce a new type of Domiati cheese with high biological and functional properties and thus increasing the consumer health awareness.

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Section: Resultssupporting

confidence: 91%

The multifunctional activity of water‐soluble peptides’ extract of Domiati cheese during accelerated ripening by Neutrase

Taha

Gobba

et al. 2020

J Food Process Preserv

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“…The complexity of the production process of FDFs lies in the cheese ripening and proteolysis, identified as the crucial phases for antioxidants formation. In fact, antioxidant peptides are mostly produced by the action of proteases and peptidases released from both starter and non-starter LAB [109][110][111][112], residual rennet enzymes, and indigenous milk enzymes such as plasmin [113,114]. Caseins are characterized by a high content of H, P, and Y, widely known for their free radical scavenger activity [115].…”

Section: Antioxidant Peptides Identified In Commercial Fermented Dairmentioning

confidence: 99%

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

2019

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With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.

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“…Probiotic is a group of bacteria that is beneficial to health, especially to digestive tract. A great number of studies have proven the benefits of probiotics for health and it is applied within functional food and drinks (Albenzio et al, 2015;Mushtaq et al, 2016;Aguilar-Toalá et al, 2017). Cheese is one of the best probiotics carrier according to several studies because cheese has a buffering capacity which plays a role in protecting probiotic bacteria in cheese matrix (da Cruz et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions

Setyawardani¹,

Widayaka²,

Sumarmono³

et al. 2018

J. Indonesian Trop. Anim. Agric.

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The purpose of this research was to investigate texture, hedonic test and fatty acids profile of goat cheese stored at cold and frozen temperatures for 60 days. Cheese was manufactured from goat milk with addition of probiotics bacteria L.plantarum TW14 and L.rhamnosusTW2 with a ratio of (1:1/v/v). Treatments were arranged in a factorial design, employing two factors, i.e. temperature (cold; frozen) and storage time (0; 15,30,45 and 60 days). Each treatment was repeated three times. Results showed that goat cheese stored at cold temperature has an average hardness-texture of 374.46 ±77.69 gf while that of the cheese stored at frozen temperature has 221.66 ±38.46 gf, which were significantly different (P<0.05). In term of flavor, texture and overall acceptability, there were no significant effects (P>0.05) of storage temperatures and storage time. However, the taste of cheese stored under cold and frozen temperatures was highly significant different (P<0.01). Fatty acids composition of cheese stored for 60 days in a cold storage showed that the highest fatty acid content was SFA which was 64.34% and USFA was 16.76%. During the 60-day storage, the SFA percentage of was relatively stable while the percentage of oleic acid USFA increased.

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Himalayan cheese (Kalari/Kradi) – Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage

Cited by 47 publications

References 44 publications

The multifunctional activity of water‐soluble peptides’ extract of Domiati cheese during accelerated ripening by Neutrase

The multifunctional activity of water‐soluble peptides’ extract of Domiati cheese during accelerated ripening by Neutrase

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions

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