Manufacture of feta cheese from sheep's milk, goats' milk or mixtures of these milks

Mallatou, H; Pappas, Christophoros P.; Voutsinas, L.P.

doi:10.1016/0958-6946(94)90039-6

Cited by 54 publications

(71 citation statements)

References 8 publications

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“…The greatest proportion of this percentage was accumulated during the pre-ripening period, as also happened with the WSN/TN. This finding was in accordance with the conclusions of other studies about Feta [1,16]. Moreover, as shown in Table II, after the placement of the barrels into the cold stores (at 18 d), the accumulation of amino acids and low molecular mass nitrogenous compounds (< 600 g·mol -1 ), expressed as PTA-SN/ WSN [9], was retarded.…”

Section: Nitrogenous Fractionssupporting

confidence: 91%

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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: 91%

“…This increase was faster than the respective rates reported for Feta cheese packaged in tin-plated cans filled with brine, in which the increase is 20-60% [1,16,20,21]. Since no brine was added to the containers (wooden barrels) of the traditional Feta, the expulsion of small molecular mass fractions was expected to be limited.…”

Section: Nitrogenous Fractionsmentioning

confidence: 81%

Evolution of proteolysis during the ripening of traditional Feta cheese

Moatsou

Massouras

Kandarakis

et al. 2002

Lait

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“…Also, the high degree of hydrolysis contributes to the protein decrease as the migration of such compounds of cheese into brine is determined by factors such as size and hydrophobicity of the water-soluble nitrogenous compounds [29]. Higher TN values than those found in this study were reported for white-brined cheese of similar age by other researchers [3,18,24]. These differences can be attributed to the different composition of milks and to the different cheese-making procedures.…”

Section: Effect Of Ripening Timecontrasting

confidence: 40%

“…The relative humidity of the rooms was medium to avoid rusting of the tins, since Teleme cheese is ripened and stored in sealed tins. Teleme cheeses made from sheep's milk using thermophilic, thermophilic-mesophilic or mesophilic culture were transferred to the cold room at 24,16 and 12 days, respectively, whereas cheeses made from goat's milk using thermophilic, mixed or mesophilic culture were transferred to the cold room at 22, 13 and 11 days, respectively, and cheeses made from cow's milk using thermophilic, mixed or mesophilic culture were transferred to the cold room at 23, 17 and 15 days, respectively.…”

Section: Cheese-making and Samplingmentioning

confidence: 99%

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Pappa

Kandarakis

Zerfiridis

et al. 2006

Lait

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-Teleme cheese was made from ovine, caprine and bovine milk with thermophilic (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), mesophilic (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris) and mixed thermophilic-mesophilic (1:1) cultures. Nine lots of cheese each time (five repetitions) were made in order to study the proteolysis of cheeses during ripening and storage up to 6 months. All cheeses showed similar profiles of proteolysis. However, the rate of proteolysis was different. The thermophilic and the mesophilic cultures resulted in cheeses with the highest and the lowest degree of proteolysis, respectively. Proteolysis was of a descending order in cheeses made from sheep's, goat's and cow's milk when estimated on the basis of nitrogenous fractions (total nitrogen, water soluble nitrogen, nitrogen soluble in 5% phosphotungstic acid and nitrogen soluble in 12% trichloroacetic acid), whereas it was highest in cow's milk cheeses and lowest in goat's milk cheeses when estimated on the basis of electrophoresis and RP-HPLC. Multivariate analysis of the data revealed that cheeses could be more correctly clustered by the type of milk or culture than by the stage of ripening. Résumé -Influence du type de lait et de levain sur la protéolyse de fromage Télémé au cours de l'affinage. Du fromage Télémé a été fabriqué avec du lait de brebis, du lait de chèvre et du lait de vache en utilisant des levains lactiques thermophiles (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), mésophiles (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris) ou mixtes thermophiles-mésophiles (1 : 1). Neuf fabrications (cinq répétitions) ont été réalisées pour étudier la protéolyse des fromages au cours de l'affinage pendant 6 mois. Tous les fromages avaient un profil protéolytique similaire, mais le degré de protéolyse était différent. Les fromages fabriqués avec des levains thermophiles étaient les plus protéolysés et ceux fabriqués avec des levains mésophiles les moins protéolysés. La protéolyse observée, estimée par les fractions azotées (azote total, azote soluble en phase aqueuse, azote soluble dans le PTA 5 % et azote soluble dans le TCA 12 %), diminuait dans l'ordre lait de brebis, lait de chèvre et lait de vache mais elle était la plus forte pour le fromage préparé avec du lait de vache et la plus faible pour le fromage préparé avec du lait de chèvre quand elle était estimée par électrophorèse et HPLC phase inverse. L'application de l'analyse multivariée a révélé que la classification des fromages était plus correcte avec le type de levains lactiques ou de lait utilisés qu'avec le degré de maturation.Télémé / fromage en saumure / protéolyse / levain / maturation

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“…This was in consistent with the report that sheep milk cheese has a strong aroma, with a strong flavor and a good after taste [30]. It was found that cheese from pure ewe's milk received higher scores for body, texture, flavor and total organoleptic quality than cheese from other milks [31].…”

supporting

confidence: 91%

Effect of Fortifying Camel Milk with Sheep Milk on the Processing Properties, Chemical Composition and Acceptability of Cheeses

Derar¹,

Zubeir²

2016

JFSE

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This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel's milk was mixed with sheep's milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature (37-40 °C). The study revealed that fortifying camel's milk with sheep's milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep's milk to camel's milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep's milk to camel's milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel's milk and sheep's milk revealed yield of 10.66% and 23.53%, respectively. There were significant (P < 0.001) differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel's milk after addition of 75% and 50% sheep's milk were the most acceptable compared to other cheeses. Hence sheep's milk could be added to camel's milk for improvement of cheese properties.

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Manufacture of feta cheese from sheep's milk, goats' milk or mixtures of these milks

Cited by 54 publications

References 8 publications

Evolution of proteolysis during the ripening of traditional Feta cheese

Evolution of proteolysis during the ripening of traditional Feta cheese

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Effect of Fortifying Camel Milk with Sheep Milk on the Processing Properties, Chemical Composition and Acceptability of Cheeses

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