Microstructural, Compositional and Textural Properties During Ripening of Lighvan Cheese, a Traditional Raw Sheep Cheese

Abstract

The physiochemical characteristics, microstructure and texture of Lighvan cheese were investigated over a 90‐day ripening period. The moisture content of the cheese decreased during storage and the salt‐in‐moisture ratio increased during this period. The most important biochemical change of the Lighvan cheese during aging was the extent of proteolysis. The water‐soluble nitrogen to total nitrogen ratio increased significantly during ripening. This microstructural study suggested that the size and number of pores increased significantly and the dense microstructure with large protein aggregates converted to a casein network with more homogenous aggregates. The degree of proteolysis caused the hardness of the ripened cheese to decrease during aging. PRACTICAL APPLICATIONS Limited work has been done on Lighvan cheese, a traditional Iranian cheese, which ripens in deep natural or man‐made caves for 3–4 months at an average temperature of 10–12C. Reducing ripening time is desirable for the producer. This study identified some of the physiochemical, microstructural and textural changes during cheese aging in brine. Precise recognition of cheese changes during aging provides essential information for ripening characteristics control and reducing ripening time.

Changes in the physicochemical, microstructural and rheological properties of traditional Kope cheese during ripening

“…The increase in fat percentage during the first month of ripening was attributable to water expulsion from the cheese matrix (Aminifar et al . ). The rising trend of fat content continued during the ripening due to the increase in total solid content (Table ).…”

“…It may also relate to the high osmotic pressure of salt in the cheese texture (Aminifar et al . ), as well as the adsorption of moisture by the clay pot used as the cheese container.…”

Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening

“…For better comparison, data related to Lighvan cheese produced from ovine and bovine cheese were retrieved from our previous study (Aminifar et al . , ).…”

“…Results from control cheese sample produced from bovine milk with no additive and traditional Lighvan cheese sample manufactured from raw sheep cheeses were picked up from our previous studies (Aminifar et al . , ). As production of our samples was carried out simultaneously with the previous study (Aminifar et al .…”

Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum

“…This reduction could be related to lactose fermentation and production of lactic acid (Aminifar et al . ). The addition of Zedu gum to LFC caused a decrease in its protein content.…”