Sürdürülebilir Kalkınma Amaçları
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- MakaleAçık Erişim2025Scopus SJRQ1Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kaşar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles
Yılmaz, Fırat; Dağdemir, Elif; Hayaloğlu, Ali Adnan
This study aimed to assess the impact of using LAB strains (Lactobacillus helveticus DPC 4571 and Lactobacillus casei ATCC 334) directly or after sonication on the quality and ripening of Kaşar cheese. Experimental cheeses were produced with a combination of cheese starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), adjuncts and sonicated cultures. The cheeses showed remarkable variations in titratable acidity and pH. The bacterial counts showed that sonication was effective on adjunct cultures, causing faster and stronger autolysis of L. helveticus DPC 4571 and an increase in L. casei ATCC 334 during ripening. Cheeses containing adjunct cultures exhibited higher proteolysis, with increased hydrolysis of αs1- and β-caseins. Aminopeptidases activities increased during ripening by adjuncts and sonicated-adjunct cultures. The use of adjunct culture resulted in a greater increase in the free amino acid content. Adjuncts and sonicated-adjunct cultures increased both the quantity and diversity of some volatiles. In conclusion, the inclusion of sonicated culture in the starter system offered a potential approach to accelerate cheese ripening and improve cheese quality.
AtıfScopus10WoS8OpenAlex7
İncele - MakaleAçık Erişim2024Scopus SJRQ4Effects of homogenization and packing material on chemical, biochemical and microbiological properties of Kashar cheese
Ürkek, B.; Tunçtürk, Y.
In this study, Kashar cheese milk was homogenized at three different levels (0, 10 and 15 MPa). The produced Kashar cheeses were ripened for 90 d at 4 °C as covered with paraffin or uncovered. Some chemical properties, proteolysis, lipolysis, peroxide and thiobarbituric acid (TBA), and microbiological characteristics of Kashar cheeses were examined during storage. The values of all chemical, biochemical and microbiological parameters increased at the end of ripening compared with the beginning of ripening in all samples. Proteolysis values in cheese samples generally decreased with homogenization pressure. Lipolysis, peroxide, TBA values of samples were decreased depending on the homogenization pressure. The proteolysis, lipolysis, TBA, and peroxide values of samples covered with paraffin were slightly lower than those uncovered. The yeast-mould counts were lower in covered samples compared with samples uncovered. Consequently, the homogenization process (especially 10 MPa) and covering with paraffin in packaging can be used in the production of Kashar cheese.
- Derleme MakaleYayıncıda açık erişim2024Scopus SJRQ4Biochemical Processes During Cheese Ripening; [Peynir Olgunlaşmasında Biyokimyasal Olaylar]
Atasever, Mustafa; Mazlum, Halit
Cheese ripening entails specific biochemical changes that occur under certain conditions during storage. These changes allow different cheese varieties to develop their unique characteristics. The ripening process is influenced by both primary and secondary biochemical events. These are driven by coagulating enzymes, milk's natural enzymes, and the enzymes of both starter and non-starter microflora. The main biochemical events during cheese ripening include proteolysis, lipolysis, and the metabolism of citrate and lactate. Secondary biochemical reactions then process the primary metabolic products, such as lactic acid, fatty acids, and amino acids. This leads to the formation of volatile compounds like alcohols, aldehydes, ketones, acids, lactones, phenols, esters, and sulfur compounds, which play a crucial role in determining the cheese's quality. These processes give each cheese type its distinctive features, like aroma, taste, color, texture, and pore structure, influencing consumer preferences. This review provides insights into the biochemical events that occur during the cheese ripening period.
AtıfScopus13OpenAlex12
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