Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese

Karami, Mostafa; Ehsani, Morteza; Mousavi, Mohammad; Rezaei, Karamatollah; Safari, Mohammad

doi:10.1016/j.foodchem.2008.07.104

Cited by 29 publications

(24 citation statements)

References 34 publications

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“…The WSN/TN (%) values continuously increased during cheese storage, which can be related to rennet action, microbial protease and raw milk plasmin (Ardö 1999). The increasing trend of WSN/TN (%) during ripening has been reported by several researchers (Awad 2006; Topcu and Saldamli 2006; Karami et al . 2009a,b).…”

Section: Resultssupporting

confidence: 69%

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

Aminifar

Hamedi

Emam‐Djomeh

et al. 2010

Journal of Texture Studies

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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.

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Section: Resultssupporting

confidence: 69%

“…This software has been previously used in the analysis of cheese microstructure and SEM images (Impoco et al . 2006; Karami et al . 2009a,b).…”

Section: Methodsmentioning

confidence: 99%

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

Aminifar

Hamedi

Emam‐Djomeh

et al. 2010

Journal of Texture Studies

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“…Changes in the moisture, salt, fat, protein contents, and pH of the experimental UF cheeses throughout the 60-day ripening are shown in Table 1. Results showed that there were no significant (P > 0.05) differences in the main chemical attributes between control and slurry-containing cheeses, suggesting that the addition of additives had a slight influence on gross composition as reported by other researchers for different types of cheeses (Rabie 1989;Karami et al 2009). …”

Section: Resultsmentioning

confidence: 50%

Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese

Akhgar¹,

Hesari²,

Azadmard‐Damirchi³

2016

Czech J. Food Sci.

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“…This could be attributed to the fermentative activity of the raw milk microorganisms (Karimi et al . ). Lomholt and Qvist () demonstrated that after gel formation, the connection between casein micelle aggregates and network strands causes additional aggregation and a denser network.…”

Section: Resultsmentioning

confidence: 97%

“…, ; ; Karimi et al . ; ). When developing new products, it is of the upmost importance that the mechanical properties of these products resemble as closely as possible those of the products they aim to displace from the market, in order that they will be suitable to the consumer (Lobat‐Calleros et al .…”

Section: Introductionmentioning

confidence: 99%

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

Hasanzadeh

Amiri

Aminifar³

2017

Int J of Dairy Tech

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The effect of ripening time on the microstructural, physicochemical and rheological characteristics of traditional Kope cheese ripened in clay pots was investigated. The moisture content, pH and total nitrogen (TN)/dry matter (DM) of the cheese decreased, and DM, fat in DM and water‐soluble nitrogen/TN increased during this period. Storage and loss moduli increased, while loss tangent decreased; as a result, the elasticity characteristics were greater than the viscous characteristics of the samples. Microstructure images showed that the size of pores and casein network density increased significantly during ripening and, after 90 days, the structure of many pores became very similar to each other.

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Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese

Cited by 29 publications

References 34 publications

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

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

Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese

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

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