A Survey on the Some Chemical and Biochemical Properties of Civil Cheese,a Traditional Turkish Cheese

In this article, 15 randomly selected samples of Civil cheese, were purchased from different retail markets in the Erzurum province, Turkey and were investigated for some chemical and biochemical analyses. All cheese samples were analyzed for dry matter, fat, salt, ash, titrable acidity, total nitrogen, soluble nitrogen, ripening index, α_s-and β-casein degradation, γ-casein, and peptides. Dry matter, fat, fat in dry matter, salt, salt in dry matter, ash, and acidity values in samples analyzed were found to be as found between 31.33 and 40.12 g/100 g cheese; 1.00 and 7.00 g/100 g cheese; 2.49 and 18.98 g/100 g cheese; 0.11 and 0.34 g/100 g cheese; 0.27 and 1.04 g/100 g cheese; 1.42 and 5.14 g/100 g cheese and, 0.63 and 2.16%, respectively. TN, WSN/TN, TCA-SN/TN, and PTA-SN/ TN values, expressed as TN%, were found between 3.01 and 5.57 g/100 g cheese, 4.25 and 8.80 g/100 g cheese, 3.23 and 6.12 g/100 g cheese, 1.03, and 5.53 g/100 g cheese in Civil cheese samples analyzed, respectively. SDS-PAGE showed that both α_s-CN and β-CN ratios were not high compared with similar cheeses, and are not completely hydrolyzed in all Civil cheese samples. A broad range of values from chemical and biochemical analysis indicated that Civil cheeses collected from retail markets lacked standardization. Consequently, it was decided that Civil cheese samples do not undergo an excessive proteolysis.     

Primary and Secondary Proteolysis in Eleven Turkish Cheese Varieties

Levels of proteolysis of 75 samples belonging to 11 Turkish cheese varieties, including Civil, Canak, Dil, Divle Tulum, Ezine, Hellim, Malatya, Mihalic, Orgu, Urfa, and Van Otlu, were comparatively studied. The cheeses were mainly produced using traditional methods; however, some varieties were industrially produced. Chemical composition and the levels of soluble nitrogen fractions of the cheeses varied depending on the cheese variety. Gel electrophoresis of the cheeses showed that the samples presented different gel patterns with α_s1-casein being extensively degraded in many cheeses; whereas the hydrolysis of α_s1-casein in Malatya and Hellim was observed to be limited. Peptide profiles by RP-HPLC of the water-soluble fractions were largely different for many of the samples, but some similarities were visualized. Multivariate analysis of the RP-HPLC data grouped the cheeses according to their peptide profiles. The results suggested that each variety of cheese had different levels of proteolysis. The manufacturing technique and ripening conditions employed have played a determinative role on the proteolytic patterns of the cheeses analyzed.     

Proteolytical,Chemical, Textural and Sensorial Changes During the Ripening of Turkish White Cheese Made of Pasteurized Cows' Milk

Turkish White Cheese (TWC), manufactured from pasteurized cows' milk, was ripened over 90 days at 4°C, and proteolytical, chemical, textural, and sensorial changes were investigated. The main compositional characteristics of TWC are low content of total solids (TS) (39.80–41.75 g/100 g of cheese), high content of fat (49.12–49.91 g/100 g of TS) and salt (8.69–9.35 g/100 g of TS). The lactose level, pH values, and titratable acidity of samples were found between 0.74–2.05 g/100 g of TS, 4.39–4.68, and 0.73–1.12 g lactic acid/100 g of cheese, respectively. Changes in nitrogenous fractions, Urea-PAGE electrophoregram and RP-HPLC chromatograms showed that TWC undergoes a slight proteolysis. Textural attributes of TWC were significantly (p?<?0.05) affected by the ripening period. The highest overall acceptance scores were found at the 60 days of ripening. Bitterness was identified at the end of the 60 and 90 days of ageing period.     

Selected Microbiological Properties of Kashar Cheese Samples Preserved with Potassium Sorbate

Kashar cheese, traditionally produced, is a popular dairy product in Turkey. Kashar cheese—a hard cheese—is frequently contaminated with mould. Potassium sorbate can be used for preservation of Kashar cheese. In this article, the effect of potassium sorbate on the microbiological characteristics of Kashar cheese was studied. It was found that the microbial counts at stored at 4 ± 0.1°C for 12 and 24 hours were not different from that of fresh milk samples. The means of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), coliforms, Staphylococcus aureus, proteolytic microorganisms, lipolytic bacteria, psychrotrophic bacteria and yeast-moulds in the cheese samples were determined as 4.3 × 10⁷, 2.1 × 10⁵, 3.5 × 10, 1.2 × 10, 4.5 × 10⁵, 5.6 × 10⁴, 1.7 × 10³, and 4.8 × 10⁴ cfu/g, respectively. The addition of potassium sorbate to Kashar cheese decreased the coliform and yeast-mould counts. The yeast and mould counts of cheese samples with added dry potassium sorbate were lower than that of fluid potassium sorbate.     

Some properties of urfa cheese (a traditional white-brined Turkish cheese) produced from bovine and ovine milks

In this study, the basic composition and ripening profile of traditional urfa cheese made from ovine and bovine milks were investigated. While cheese made from ovine milk had higher total solids, fat-in-dry matter and total nitrogen, the titratable acidity, salt-in-dry matter, pH, total mesophilic colony count and total yeasts and moulds counts were found to be close to each other. During storage, whilst the total solids content of cheese produced from ovine milk gradually decreased, the variation in the total solids content of cheese made from bovine milk was found to be insignificant. The salt penetration into the cheeses was rapid during the first two weeks of ripening, and it continued to diffuse into the samples throughout storage. Proteolysis developed faster in the cheese made from ovine milk than in cheese of bovine milk. The former sample had higher water soluble nitrogen, nonprotein nitrogen, phosphotungustic acid soluble nitrogen, Proteose-peptone nitrogen and tyrosine levels throughout storage, and the ripening index was higher as well.     

Casein Peptization, Functional Properties, and Sensory Acceptance of Processed Cheese Spreads Made with Different Emulsifying Salts

ABSTRACT:  " Requeijão cremoso " is a traditional Brazilian processed cheese spread, showing ample acceptance on the national market. Emulsifying salts (ES) are an important factor influencing the characteristics of processed cheeses, but the literature presents conflicting results about their action on cheese functionality.  Requeijão cremoso  obtained from anhydrous ingredients allows the study of the influence of each type of ES on the cheese properties, since it can be treated as a model system where the variables are limited and well known. The objective of this study was to evaluate the effect of different types of ES (TSC—sodium citrate, SHMP—sodium hexametaphosphate, STPP—sodium tripolyphosphate, and TSPP—tetrasodium pyrophosphate) on the sensory and functional characteristics of  requeijão cremoso -processed cheeses obtained from anhydrous ingredients. The physicochemical composition, degree of casein dissociation, fat particle size, melting index, color, texture profile, and sensory acceptance of the cheeses were determined. The functional behavior of processed cheeses was strongly influenced by the type of ES and its physicochemical properties including its ability to bind Ca, the casein dispersion during cooking, and the possible creation of cross-links with casein during cooling. The cheese made with SHMP was the one most differentiated from the others, presenting lower melting index, whiter color, and higher values for hardness, gumminess, and adhesiveness. The differences in texture had an impact on sensory acceptance: with the exception of the sample manufactured with sodium hexametaphosphate, all the samples presented good sensory acceptance.     

Relationships between proteolytic and lipolytic activity and sensory properties (taste–odour) of traditional Turkish white cheese

Protein and lipid changes and their effects on the sensory properties (taste–odour) of Turkish white cheese were studied. Mean values for the chemical properties of white cheese were: total solids (TS) 44.39 g/100 g; titratable acidity 2.15% (as lactic acid); pH value 4.50; fat-in-dry matter 47.80 g/100 g; salt-in-dry matter 8.65 g/100 g; total nitrogen (TN) 2.50 g/100 g; water-soluble nitrogen (WSN) 0.48 g/100 g; ripening index (RI) 18.98%; tyrosine 65.00 mg/100 g; acid degree value (ADV) 385.96 mg KOH/100 g fat; volatile fatty acids (VFA) 15.54 mL 0.1 N NaOH/100 g and total free fatty acids (TFFA) 1325.96 mg/100 g cheese. Sensory scores for taste and odour were 23.67 (out of 35) and 8.28 (out of 10), respectively. The chemical qualities of the cheeses, including acidity, dry matter, fat-in-dry matter and VFA had an effect on flavour ( P  < 0.05).     

Effect of Goat and Cow Milk Ratios on the Physicochemical,Rheological, and Sensory Properties of a Fresh Panela Cheese

Fresh cheeses, Panela type, were manufactured from cow milk and with goat milk incorporation, constituting 4 blends of milks (G10:C90, G20:C80, G30:C70, G40:C60, v/v). The cheeses were analyzed to determine the effect of the different goat milk ratios on the physicochemical, textural, rheological, and sensory properties over 15 d of storage. Significant differences in protein (14.6% to 18.5%), fat (13.0% to 19.4%), and moisture contents (51.7% to 61.3%), pH (6.38 to 6.67), color (L_h > 64.4, a_h > 1.06, b_h > 5.14), textural (σ_f > 14.8 kPa, ε_C: 0.77 to 0.79, elasticity modulus > 13.5 kPa), and rheological parameters (G′ > G′′, G′: 10.6 to 31.9 kPa, G′′: 2.39 to 7.31 kPa, tan δ: 0.21 to 0.24) were detected as a function of the milks ratio, as well as a function of the storage time. The incorporation of goat milk improved the overall quality in the formulation of Panela cheese, enhancing the texture, flavor and aroma, commonly associated with hand‐crafted cheeses when they are used in the proper ratio. Furthermore, the nutritional value of the cheese is increased with the incorporation of goat milk, which can contribute to a better consumer health.     

A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese

Otlu (herby) cheese, a traditional Turkish dairy product, is commonly made in Eastern Anatolia in Turkey. It is consumed in the various parts of Turkey, especially in the eastern and southeastern parts. Its popularity has been increasing because of industrialization of its production. It is manufactured from raw milk, is salty in taste and has a herby intense aroma because of the added herbs. The unusual processing steps of the cheese are that it is firmly filled in a plastic cheese container and stored under the soil during ripening. The flavour becomes highly acceptable after 3 months of ripening. The most common herbs used in the cheese are wild garlic ( Allium sp.) but other herbs ( Ferula sp., Prangos sp., Thymus sp., Mentha sp., Chaerophyllum macropodum and Silene vulgaris ) are also used individually or as appropriate mixtures. The herbs give the cheese its flavour, but also extend the shelf life of the cheese. The aim of this review was to outline the manufacture and chemical, biochemical and antimicrobial properties of Otlu herby cheese.     

Physical and Sensory Properties of Block Processed Cheese with Formulated Emulsifying Salt Mixtures

Abstract

Various emulsifying salt mixtures were used in making block type processed cheeses. Ras cheese was used as the cheese base with two salt mixtures: (i) Na-diphosphate + Na-polyphosphate + Na-tripolyphosphate and (ii) Na-poly-phosphate + Na-citrate + Na-orthophosphate + Na-diphosphate comparing to commercial salts Joha SE and PZO respectively. The resultant processed cheeses were analyzed when fresh and monthly during storage at 7 and 20°C for water activity (a _w ), oil separation, meltability, flow behavior, color parameters, and sensory properties. There were no significant differences in water activity values among all treatments. The differences were significant in oil index and meltability values. The samples exhibited different shear stress values and it was highest in treatments with commercial salts. Consistency coefficient (k-value) of processed cheese samples was affected by emulsifying salt mixture being almost two folds higher with salt mixtures (i) than those of salt mixtures (ii). The color parameters L, a, b, Chroma and hue angle showed slight differences among treatments and the cheese was shinier and whiter with increasing pyrophosphate content in the salt mixture. The stored samples became less white especially when stored at room temperature (20°C). Sensory evaluation showed that all cheeses were acceptable but the most acceptable samples were produced with mixtures in the ratio of (i) 30:40:30 and (ii) 50:20:20:10.     

Reduction of Sodium Chloride in Cheddar Cheese: Effect on Sensory,Microbiological, and Chemical Properties

AbsractCheddar cheese containing selected levels of added NaCl ranging from 0 to 1.44% was evaluated for various chemical, microbiological, and sensory properties over a 7-mo ripening period. Cheese with the least NaCl showed an increase in proteolysis and water activity. Cheese with less salt supported higher lactic acid bacteria populations. Trained panel evaluation of the experimental cheese with reduced levels of NaCl showed an increase in adhesiveness, cohesiveness, acidity, bitterness, unpleasant aftertaste, and a concomitant decrease in firmness and saltiness. Consumers were unable to detect flavor and texture differences in cheese containing 1.44 and 1.12% NaCl. Although consumers noted a difference between 1.12 and .73% NaCl, cheese with .73% salt received acceptable overall desirability ratings.     

Influence of Water-Soluble Nitrogen and Free Amino Groups on Sensory Attributes of Smoked Mozzarella Cheese

The smoking of cheeses contributes to significant changes in their color, aroma, and also content of free amino groups. The aim of the study was to evaluate changes in sensory attributes of smoked and unsmoked mozzarella cheese during storage for four weeks. It was found that inner layers of both cheeses were equally light despite large differences in their outer layers (ΔL*: 26.33 for smoked and ΔL*: 5.33 for unsmoked). Color of the edge layer in smoked cheese was more saturated than in unsmoked cheese (ΔC* = 17.47). The edge layer in smoked cheese after storage became more saturated (ΔC* = 5.12). Desirability of smoked cheese was 1.5-fold greater than that of unsmoked cheese. Smoking contributed to the disappearance of cooked aroma (by 32%), whey, and cowy/phenolic aromas and intensified the perceptibility of acid taste (8.5 times). Changes were higher in smoked mozzarella because of its higher proteolysis susceptibility.     

High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese

The effect of cycled high pressure treatment of milk on the yield, sensory, and microbiological quality of Cheddar cheese was investigated. Cheddar cheeses were made from pasteurized, raw, or pressure treated milk according to traditional methods. Flavor scores from trained dairy judges were not different for pasteurized and pressurized milk cheeses (P≤0.05). Percent moisture and wet weight yields of pressure treated milk cheeses were higher than pasteurized or raw milk cheeses (P≤0.05). Microbiological quality of pressurized milk cheeses was comparable to pasteurized milk cheeses. Texture defects were present in pressurized milk cheeses and were attributed to excess moisture. High pressure treatment of milk shows promise as an alternative to heat pasteurization prior to cheesemaking.