Proteolysis in kashkaval cheese stored at different temperatures

Ivanov, Galin; Markova, Atanaska Vasileva

doi:10.30721/fsab2020.v3.i2.100

Cited by 3 publications

(2 citation statements)

References 16 publications

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“…The change in the main physicochemical parameters of kashkaval from cow's milk after 12 months of storage compared to a sample stored for 1 month at 4 • C. The presented data are according toMarkova et al (2019) andIvanov et al (2020) [22,23].…”

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confidence: 99%

Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

et al. 2021

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The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities. This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with prebiotics, bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity), immunomodulatory exopolysaccharides, and other metabolites (indol-3-propionic acid, free amino acids, antioxidants, prebiotics) with reported beneficial effects on human health. The link between the microbial content of dairy foods and the healthy human microbiome is highlighted.

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confidence: 99%

Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

et al. 2021

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“…Proteolysis is the hydrolysis of casein to peptides and amino acids by several proteinases and peptidases from some origins such as (a) milk, (b) coagulant, (c) starter bacteria, (d) non-starter bacteria, (e) ripening cultures, and (f) proteolytic enzymes (Ardö et al, 2017). Proteolysis influences not only cheese's texture by hydrolysing protein matrices, but also affects cheese's taste by creating lightweight molecular components (Ivanov and Markova, 2020). UF white cheese is specified by lower proteolysis and amino acids' generation within the ripening period (Hesari et al, 2006).…”

Section: Proteolysis Activity During Refrigerated Storagementioning

confidence: 99%

Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese

Habibi¹,

Lavasani²,

Mortazavian³

et al. 2022

IFRJ

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The present work determined the effect of Bifidobacterium bifidum and Enterococcus faecium incorporation on the qualitative attributes of ultra-filtrated (UF) Feta cheese. The alterations in pH, titratable acidity, proteolysis, and lipolysis were evaluated during 60 days of refrigerated storage. Viable count, optical analysis, and sensory evaluation were also performed on the freshly made cheeses throughout the storage period. Results showed that incorporating B. bifidum and E. faecium, either individually or in combination, significantly decreased the pH values as compared to control. Cheeses incorporated with E. faecium had significantly higher titratable acidity, proteolysis, and lipolysis than the other treatments. Probiotics counts were higher than 106 CFU/g at the end of the storage period. Co-inoculation of both probiotics did not enhance the viability of either. Moreover, the colour of UF Feta cheeses was not influenced by the incorporation of B. bifidum and E. faecium. The other sensory features remained unchanged on the first day of refrigerated storage. Overall, B. bifidum and E. faecium could be promising species for industrial production of probiotic UF Feta cheeses.

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How to Keep Lactose Avoiders Healthy

Chengolova,

Shentov,

Ivanova

et al. 2024

Dairy

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A large portion of the world’s population has lactose intolerance. Fundamentally, this condition occurs when the small intestine does not produce enough of the lactase enzyme, which digests the disaccharide lactose in milk. Lactose avoiders might unconsciously decide to limit or exclude milk and dairy products from their diets. This group includes people with lactose intolerance, people with an allergy to milk protein, vegans, and those expressing personal preferences. Lactose avoiders are often self-reported as being milk intolerant. In this review, specific amounts of lactose in different types of milk and milk products are presented. The amounts of micro- and macronutrients in them are compared with the daily requirements established by accepted sources. Foods are suggested that can play vital roles in permanently avoiding lactose-containing dairy products, for example, brussels sprouts, as a good source of vitamin B1; kale, as a source of vitamin K; and cereals at breakfast for vitamin B6. Attention is paid to mature cheeses as they are extremely beneficial for health due to their rich vitamin and elemental compositions, and they are also suitable for people with lactose intolerance due to their low lactose content. This information is rarely provided on packaging. In addition, the current state of labeling for the presence of lactose in food and pharmaceutical products is discussed. The term “hidden lactose” is introduced to include added lactose in unexpected foods, drinks, and even medicines.

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Proteolysis in kashkaval cheese stored at different temperatures

Cited by 3 publications

References 16 publications

Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese

How to Keep Lactose Avoiders Healthy

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