Proteolysis characteristics and aroma development during ripening of functional IranianLighvancheese

Abstract

Cheese is an excellent source of nutrition (particularly protein, calcium, phosphorus, and vitamins including A and D) and possesses high bioavailability and palatability (Uliescu et al., 2007). Grade milk and dairy products are an important and readily accessible source of animal-origin protein in the human diet. Lighvan, a traditional, semihard cheese, is produced mainly in northwestern Iran from raw sheep's milk or mixtures of sheep's and goat's milk, without a starter culture. The breeds of sheep and goats used for production of Lighvan have a lactation period of about 6 months; thus, Lighvan cheese production cannot be veritably extended throughout the year. As a result, pasteurized milk is commonly used in making Lighvan. Despite the safety concerns associated with the use of raw milk, there is still a large demand in Iran and elsewhere for raw milk cheeses (Cakir et al., 2016) because they possess strong and unique flavors. At the industrial level, the ripening period for the industrial production of cheese is 45 to 90 days, but raw milk cheeses made by

Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties

“…These results suggest differences in the composition and characteristics of different whey cheese samples, which could be due to factors such as milk source, processing techniques, or ripening conditions. However, the RI value could be much higher in other aged cheeses (>10 %) (Miloradovic et al, 2018;Shahab Lavasani, 2021). The relatively low RI value in the whey cheese samples is probably due to the fact that no microorganisms or enzymes are used in the production process and the enzymatic activity of the natural microbiota is reduced due to the heating process during production.…”

Characteristics of Iranian Probiotic UF White Cheese

“…Treonine decomposition also produces acetaldehyde and aldehydes with side branches such as 2-methylbutanol and 3methylbutanal are the result of leucine and isoleucine metabolism. With regard to aromatic aldehydes, these compounds are mainly formed starting from α-keto acids derived from the benzaldehyde released by the spontaneous oxidation of tryptophan and phenylalanine [7]. In general, the low amount of aldehyde compounds is attributed to the presence of reductases from cheese microbiota.…”

“…Acetic acid forms during the early stages of ripening and is probably a product of citrate or lactate fermentation or of amino acid catabolism by bacteria [8]. Shahab Lavasani reported that the kind and quality of milk and the conditions of manufacturing and ripening are the most important factors afecting the concentration of acetic acid in Lighvan cheese [7].…”

“…Diacetyl is the result of the metabolism of lactose and citrate, which is produced by lactococci, and aspartic acid can be mentioned as another source of diacetyl production [6]. Diacetyl was likely produced by the activity of nonstarter lactic acid bacteria in fresh cheese [7]. Te favor of UF Iranian probiotic white cheese is obtained by compounds derived from proteolysis and lipolysis, which are the result of proteolytic and lipolytic activity of starter microorganisms and probiotic bacteria, although severe lipolysis may be considered undesirable in most types of cheese.…”