Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk

Summary Kashar cheeses were manufactured from pure ovine (OV), bovine (BV) and caprine (CP) milk, and the chemical composition, cheese yield, proteolysis, hardness, meltability and volatile composition were studied during 90 days. Gross chemical composition, cheese yield and level of proteolysis wer...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2014-12, Vol.49 (12), p.2643-2649
Main Authors: Temizkan, Riza, Yasar, Kurban, Hayaloglu, Ali A.
Format: Article
Language:English
Subjects:
Bovine milk
caprine milk
Cheese
Chemical composition
Food science
Hardness
Kashar cheese
Milk
ovine milk
Peptides
proteolysis
Ripening
Surface layer
Texture
volatiles
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary Kashar cheeses were manufactured from pure ovine (OV), bovine (BV) and caprine (CP) milk, and the chemical composition, cheese yield, proteolysis, hardness, meltability and volatile composition were studied during 90 days. Gross chemical composition, cheese yield and level of proteolysis were higher in OV cheeses than those of BV or CP cheeses. Glu, Val, Leu, Phe and Lys were the most abundant free amino acids (FAA) in the samples, and the concentrations of individual FAA were at the highest levels in OV cheeses with following BV and CP cheeses. Urea‐PAGE patterns and RP‐HPLC peptide profiles of the BV cheeses were completely different from the small ruminants’ milk cheeses (OV or CP). Higher and lower hardness and meltability values were observed in CP cheeses, respectively. OV cheeses resulted in higher levels of the major volatile compounds. In conclusion, the Kashar cheese made using OV milk can be recommended due to high meltability, proteolysis and volatiles. This figure indicates the principal component analysis (PCA) results from the peptide profiles in water‐soluble fractions and urea‐PAGE dendrograms of water‐insoluble fractions of Kashar cheeses made using pure bovine, ovine and caprine milk. In PCA plot, PC1 and PC2 separated the cheeses based on the type of milk and ripening time. The bovine cheese separated from the ovine and caprine milk cheeses. Densitometric evaluation of the bands showed that the type of milk significantly affected the urea‐PAGE patterns of the cheese during ripening.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12597