Proteolysis texture and microstructure of low‐fat Tulum cheese affected by exopolysaccharide‐producing cultures during ripening |
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Authors: | Aylin C Oluk Mehmet Güven Ali A Hayaloglu |
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Affiliation: | 1. Ministry of Food, Agriculture and Livestock, Alata Horticultural Research Station, , Mersin, 33740 Turkey;2. Department of Food Engineering, Faculty of Agriculture, Cukurova University, , Adana, 01330 Turkey;3. Department of Food Engineering, Faculty of Engineering, Inonu University, , Malatya, 44280 Turkey |
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Abstract: | The objective of the study was to determine the effects of exopolysaccharide (EPS)‐producing or non‐EPS‐producing starters on proteolysis, physical and microstructural characteristics of full‐fat or low‐fat Tulum cheeses during ripening. For this purpose, Tulum cheese was manufactured using full‐ or low‐fat milk with EPS‐producing and non‐EPS‐producing starter cultures. Chemical composition, proteolysis, texture profiles and microstructure of the cheeses were studied during 90 days of ripening. Urea‐PAGE of water‐insoluble and RP‐HPLC peptide profiles of water‐soluble fractions of the cheeses showed that the use of starters resulted in different degradation patterns in all cheeses during ripening. Although β‐casein exhibited similar degradation patterns in all cheeses, small differences are present in αs1‐casein degradation during ripening. Reducing fat in Tulum cheese changed the RP‐HPLC peptide profile of the cheeses. The use of EPS‐producing cultures improved the textural characteristics and changed the microstructure and proteolysis of low‐fat Tulum cheese. |
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Keywords: | Exopolysaccharide microstructure proteolysis texture Tulum cheese |
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