Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl

Katsiari, M.C; Alichanidis, E.; Voutsinas, L.P.; Roussis, Ioannis G.

doi:10.1016/s0958-6946(00)00097-2

Cited by 90 publications

(80 citation statements)

References 31 publications

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“…The control was significantly higher up to 42 days of storage, however at the end of storage the difference was not significant (p>0.05; Fig. 2(c)) and in agreement with studies by Katsiari et al (2000a) and Reddy and Marth (1994) for Feta cheese and Cheddar cheese, respectively.…”

Section: Physico-chemical Changes During Storage Of Pmcsupporting

confidence: 88%

“…Efforts have been made to assess the physico-chemical, biochemical, textural, and functional changes occurring during storage in cheeses containing potassium as a partial or full replacement of sodium. Studies have monitored lipolysis in Feta cheese (Katsiari et al 2000a), proteolysis in Feta cheese (Katsiari et al 2000b) and Kefalograviera cheese (Katsiari et al 2001), and chemical and functional changes in low-moisture Mozzarella cheese (Ayyash and Shah 2011) prepared with partial replacement of NaCl with KCl. Efforts have been made to produce processed cheese based on Cheddar using potassium-based emulsifying salts.…”

Section: Introductionmentioning

confidence: 99%

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Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Khetra

Chavhan

Kanawjia

et al. 2015

Dairy Sci. & Technol.

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Dietary sodium has been considered to cause hypertension and other health ailments. Processed Mozzarella cheese (PMC) is a type of processed cheese that contains high sodium in the form of sodium chloride and sodium emulsifying salts. Henceforth, the aim of this study was to investigate the effect of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) and total replacement of sodium-based emulsifying salts with potassium-based emulsifying salts in the production of experimental PMC. A blend of potassium citrate and dipotassium phosphate (1:1) was used as an emulsifying salt. Changes in sensory attributes, physico-chemical characteristics, and functional properties of PMC were analyzed and compared with the corresponding changes in a control PMC made with NaCl and trisodium citrate. Products were evaluated after regular intervals of 7 days up to 56 days. Significant differences in flavor (28-56 days), sensory body and texture, acid degree value (0-42 days), soluble protein, titratable acidity (7-56 days), pH (7-56 days), meltability (0-56 days), and stretchability (4-49) were evident between the control and experimental PMC over storage. It appears that potassium replacement of sodium resulted in a low decrease in casein hydration and an increase in pH and bitterness. This subsequently resulted in a lower rate of proteolysis, lower flavor scores, lower meltability, lower titratable acidity, lower acid degree values, and greater stretchablity and sensory body and texture scores.

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Section: Physico-chemical Changes During Storage Of Pmcsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Khetra

Chavhan

Kanawjia

et al. 2015

Dairy Sci. & Technol.

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“…Mature cheese still contains lactose (∼ 10 g·kg −1 ) [35]. For most of them the proteolysis index ([watersoluble N/total N] × 100) lies between 10 and 25% [1,8,18,32,53] and the level of total free amino acid content ranges from 1 to 7 g·kg −1 cheese [20,29,49].…”

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 99%

“…Gross proteolysis in WBC is mediated by the residual coagulant. Electrophoretic studies showed that α S1 -CN is hydrolysed much faster and much more extensively than β-CN [29,38]. In 60-to 90-d-old cheeses residual α S1 -CN is only 30-40% of the original, while 85-90% of β-CN remains intact.…”

Section: Biochemistry Of Ripening and Compositional Changesmentioning

confidence: 99%

Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

Alichanidis

Polychroniadou

2008

Dairy Sci. Technol.

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-Traditional cheeses represent a heritage and are the result of accumulated empirical knowledge passed on from generation to generation. Pedoclimatic conditions in most parts of the East-Mediterranean and neighbouring countries are characterised by relatively small and irregular precipitations, hot and dry summers, and a largely hilly terrain. Such environmental conditions are not very favourable for cattle but suitable for sheep and goats. Thus, the majority of traditional cheeses in these countries were -and most of them still are -made from the milk of these two animals. The relatively high ambient temperature, the lack of refrigeration facilities and the fact that most of the cheeses were produced in family enterprises or in small artisanal units led the cheese market to be dominated (> 50%) by "white brined cheeses" (WBC), which are ripened and stored under brine until consumption, e.g. Feta, Domiati and Beyaz-Peynir. WBC have no rind, no gas holes and are soft to semi-hard with an acidic (pH ∼ 4.5), salty and, some of them, piquant taste. To improve keeping quality, the drained curd of some WBC is additionally scalded at very high temperatures (90-100 • C), e.g. Halloumi and Nabulsi. Traditional cheeses of the region also include pasta filata semi-hard cheeses (e.g. Kashkaval), the curd of which after draining and acidification (pH ∼ 5.2) is subjected to a texturising process (heating, kneading and stretching at ∼ 75 • C). They usually have a flat-cylindrical shape, no holes and straw-yellow to yellow colour. Whey cheese production (e.g. Myzithra, Manouri, Lor, Anari, Urda and Skuta) was developed very early in this area, since the whey from sheep's and goat's milk cheese is very rich in protein. The yield can be improved if the milk of these small ruminants and/or cream is added to the whey.East-Mediterranean cheese / white brined cheese / whey cheese / pasta filata cheese / goat's cheese / ewe's cheese Résumé -Caractéristiques des principales variétés de fromages traditionnels régionaux des pays de l'est méditerranéen : une revue. Les fromages traditionnels représentent un héritage ré-sultant des savoirs empiriques accumulés et transmis de génération en génération. Les conditions pédoclimatiques dans la plupart des pays de l'est méditerranéen et ses voisins sont caractérisées par des précipitations relativement faibles et irrégulières, des étés chauds et secs et un terrain générale-ment vallonné. De telles conditions environnementales ne sont pas favorables pour les bovins mais conviennent bien aux ovins et caprins. La majorité des fromages traditionnels de ces pays ont été ou sont encore fabriqués à partir du lait de ces deux espèces. La température ambiante relativement élevée, le manque de réfrigération et le fait que la plupart des fromages sont produits dans des petites unités (familiales ou artisanales) font que le marché du fromage est dominé (> 50 %) par des fromages blancs saumurés qui sont affinés et conservés dans la saumure jusqu'à consommation, par exemple le Feta, le Domiati, le Be...

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“…The principal FAAs, including Leu, Glutamic acid (Glu), Phe, Val and Lysine (Lys), were present in the 60-day old Turkish White brined cheese made from pasteurized cow's milk [34]- [36]. Previous authors Alichanidis et al [37], Katsiari et al [38], Michaelidou et al [39] have shown that Leu, Glu, Val and Lys were major FAAs in Feta cheese made from cow's milk. However, while the same FAAs were present in Iranian Brine cheeses after ripening for 50 days, this did not continue to the end of ripening in Feta; the amino acid Lys, Arginine (Arg) and Glu were predominant at the end of ripening in the cheese [40].…”

Section: Resultsmentioning

confidence: 99%

Effect of Different Rennet Type on Physico-Chemical Properties and Bitterness in White Cheese

Özcan¹,

Eren-Vapur²

2013

IJESD

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Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl

Cited by 90 publications

References 31 publications

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

Effect of Different Rennet Type on Physico-Chemical Properties and Bitterness in White Cheese

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