Physicochemical, microbiological and sensory characteristics of cow’s milk Kashkaval cheese ripened at different temperatures

Ivanova, Mihaela; Markova, Atanaska Vasileva; Ivanov, Galin

doi:10.26656/fr.2017.5(2).552

Cited by 5 publications

(2 citation statements)

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“…The acidity of Ras cheese which contains microcapsules was significantly (p < 0.05) higher than control cheese during ripening and until the end of the ripening period. Similar results were by Ivanova et al (2021) that showed a slight decrease in 4. The TN content in all of the experimented Ras cheeses gradually increased with the advancement of the ripening period due to the decrease in the moisture contents in the cheese.…”

Section: Physicochemical Evaluations Of Ras Cheese During Ripeningsupporting

confidence: 86%

Augmenting the Quality and Shelf Life of Ras Cheese by Adding Microencapsulated Allspice Berry Extract Nanoemulsion

El-Sayed,

Kholif,

El-Sayed

et al. 2024

Food Bioprocess Technol

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The current study was achieved to increase phenolic compounds and antioxidant content in Ras cheese by microencapsulation of the nanoemulsion of extract from the berries of allspice. The microencapsulation of the extract nanoemulsion from the berries of allspice using maltodextrin, whey protein concentrate, and guar gum was prepared by a freeze-drying process. The extract was cured, and nanoemulsion forms were prepared and evaluated for the antimicrobial effect and phenolic compound content. The morphology of microcapsules was studied by transmission electron microscopy (TEM) and Fourier-transform infrared spectroscopy (FT-IR) analysis. The prepared microcapsules were added to Ras cheese using ratios (1, 2, and 3% (w/w)) and then stored for 120 days for ripening and examined chemically, microbiologically, and organoleptically. The results indicated that the allspice extract in both forms has shown an inhibitory effect on all microorganisms. Moreover, the major phenol compound in allspice berry extract was gallic acid with quantities of 15,991 µg/g. Furthermore, the microcapsule efficiency was recorded at 80.97% and spherical with a diameter of 380 µm, while the nanoemulsion of extract as the core has a size of around 320 nm. The total lactic acid bacteria counts in all samples gradually declined during the ripening period. The mold and yeast count was not detected in fresh cheeses and appeared for cheese control more than in cheese with the extract. Cheese control and treatments contained lower titratable acidity, total nitrogen, soluble nitrogen, and ash ratio than the other cheese with extract treatments. The total volatile fatty acids (TVFAs) were increased through the storage period in all cheese treatments. Correspondingly, Ras cheese acceptability for sensory evaluation increased during the ripening periods in all treatments, whereas cheese supplemented with 1% microcapsules ranked the highest score for flavor and body and texture during storage gaining a high accepted point of 93.62.

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Section: Physicochemical Evaluations Of Ras Cheese During Ripeningsupporting

confidence: 86%

Augmenting the Quality and Shelf Life of Ras Cheese by Adding Microencapsulated Allspice Berry Extract Nanoemulsion

El-Sayed,

Kholif,

El-Sayed

et al. 2024

Food Bioprocess Technol

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“…Survival of nonstarter microflora in Kashkaval cheese with different salt concentrationsSimilar conclusions about the nonstarter microflora of cow's milk Kashkaval cheese ripened at different temperatures were drawn by Ivanova et al[34].…”

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confidence: 60%

Influence of salt concentration on microbial growth in Kashkaval cheese

et al. 2023

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The aim of the present study was to evaluate the influence of NaCl concentration on the microflora in Kashkaval cheese produced from cow’s milk. Three cheese samples were obtained - with low (0.7%), medium (1.5%), and standard (3.1%) content of NaCl. Microbiological analyses were performed on the 1st, 15th, 30th, and 45th d of cheese ripening. It was established that the NaCl content has a significant (p < 0.05) influence on the growth and activity of the microflora in studied samples. It has been observed that the total Lactic acid bacteria (LAB) increased up to 30 d during ripening, after which their concentration decreased. A higher LABs count of samples with 0.7% NaCl and 1.5% NaCl in comparison with those containing 3.1% NaCl was found. At the same time, the variations in the salt content do not have a significant (p > 0.05) impact on the growth of Psychrotrophic bacteria, while in samples with a low salt content, the growth of Yeast and Molds was more intense. The data obtained in the present study showed that the concentration of NaCl is important for the regulation of activity of microbiological processes during the ripening of the Kashkaval cheese samples.

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Impacts of seasons and regions on the physicochemical, microbiological and sensory characteristics of Kars Fresh Kashar cheeses

Koboyeva,

Güzeler

2025

International Dairy Journal

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Physicochemical, microbiological and sensory characteristics of cow’s milk Kashkaval cheese ripened at different temperatures

Cited by 5 publications

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Augmenting the Quality and Shelf Life of Ras Cheese by Adding Microencapsulated Allspice Berry Extract Nanoemulsion

Augmenting the Quality and Shelf Life of Ras Cheese by Adding Microencapsulated Allspice Berry Extract Nanoemulsion

Influence of salt concentration on microbial growth in Kashkaval cheese

Impacts of seasons and regions on the physicochemical, microbiological and sensory characteristics of Kars Fresh Kashar cheeses

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