2020
DOI: 10.1016/j.lwt.2020.109127
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Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese

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Cited by 56 publications
(27 citation statements)
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“…In the same studies, it was found that the change in antioxidant activity was similar to the water‐soluble nitrogen ratio values. Similar results were obtained in the study conducted by Erkaya and Şengül (2015) and Kocak, Sanli, Anli, and Hayaloglu (2020) in white cheese.…”
Section: Resultssupporting
confidence: 90%
“…In the same studies, it was found that the change in antioxidant activity was similar to the water‐soluble nitrogen ratio values. Similar results were obtained in the study conducted by Erkaya and Şengül (2015) and Kocak, Sanli, Anli, and Hayaloglu (2020) in white cheese.…”
Section: Resultssupporting
confidence: 90%
“…The type and concentration of bioactive peptides in cheeses may vary with thermal treatment of milk, type of starter, manufacturing conditions, ripening stage, curd scalding temperature, ripening stage, and rennet origin (Kocak et al 2020;Meira et al 2012;Silva et al 2006). Among minor species, sheep and goat milk were widely explored for preparation of different varieties of cheeses.…”
Section: Cheesementioning
confidence: 99%
“…However, all the samples, irrespective of type of culture mix, showed a similar peptide profile. ACE inhibitory activity increased during ripening to a certain level and decreased thereafter due to breakdown of responsible peptides to lower molecular weight fragments (Kocak et al 2020).…”
Section: Cheesementioning
confidence: 99%
“…cremoris favored the release of ACE-I peptides during the ripening process (stored at 12 • C for 60 days), largely attributed to the proteolytic activity of the adjunct culture used. Kocak et al (2020) also reported that the use of adjunct cultures in white-brined goat milk cheese favored in the release of BPs with antioxidant and ACE-I activities, together with the increase in water-soluble nitrogenous compounds in the cheese until 60 days of ripening. The Camembert-type cheese produced by Galli et al (2019) using Lc.…”
Section: Ta B L E 1 Bioactive Peptides Obtained From Milk and Dairy Pmentioning
confidence: 96%
“…Kocak et al. (2020) also reported that the use of adjunct cultures in white‐brined goat milk cheese favored in the release of BPs with antioxidant and ACE‐I activities, together with the increase in water‐soluble nitrogenous compounds in the cheese until 60 days of ripening. The Camembert‐type cheese produced by Galli et al.…”
Section: Sourcesmentioning
confidence: 99%