Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

“…These conditions differ from those found in this study. Bontinis et al (2012) also reported a desirability value different from the one obtained in this study; they performed the extraction of volatiles from Xinotyri cheese, a traditional Greek goat cheese, at the temperature of 65 °C, with extraction time of 20 minutes.…”

“…The alcohol compounds found in cheeses can be formed in a number of metabolic reactions: through fermentation, ketone reduction, aminoacid and fatty acid degradation, all performed by microbiological and biochemical activities (Kaminarides et al, 2007; Bontinis et al, 2012). Most of these compounds are usually formed during storage, but are quickly dispersed due to their high volatility .…”

“…The esters detected in the caprine Coalho cheese were ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate and ethyl decanoate. According to Bontinis et al (2012), esters are originated in the esterification reaction between short chain fatty acids and ethanol. Among the esters found in the Coalho cheese ethyl butanoate, ethyl hexanoate and ethyl octanoate were the most common.…”

Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheeseBouhezzamade using goat’s raw milk

“…The volume levied for Lben and milk was 60-70 mL in a sterile bottle (three bottles for one sampling thus about 200 mL in total by sample). To evaluate the cheese microbiological and physicochemical parameters, sampling was carried out as follows: FH1, FH2 at 1,7,15,28,34,42,50 and FH3 at 1,15,30,45,56, 64 and 72 days. The cheese quantity levied was 55-60 g of cheese in three sterile bottles for each sample, thus between 175-180 g per sampling.…”

“…[29] The obtained data was similar to those reported by Aissaoui Zitoun et al [6] and higher than in Xinotyri cheese from goat's milk obtained at 45 and 60 days of ripening. [30] Urea-page electrophoresis of insoluble fraction of proteins in bouhezza cheese Urea-PAGE profiles (Figure2) showed two main bands at different electrophoretic mobility, corresponded to native caseins. The casein group with low mobility corresponds to β-casein, while the once with higher mobility was α s -casein.…”