Effect of heat treatment and starter culture on proteolysis and lipolysis of Kulek cheese during ripening

Dervisoglu M., Yazıcı F., Aydemir O.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.18, sa.2, ss.139-149, 2006 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 2
  • Basım Tarihi: 2006
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.139-149
  • Anahtar Kelimeler: cheese, heat treatment, lipolysis, proteolysis, starter culture, MILK PASTEURIZATION TEMPERATURE, HIGH-PRESSURE TREATMENT, FAT CHEDDAR CHEESE, WHEY-PROTEIN, RAW, MANUFACTURE, TEXTURE, QUALITY, CURD, PH
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

The effect of heat treatment and starter culture on proteolysis and lipolysis of Kulek cheese (raw milk cheese without starter culture, raw milk cheese with starter culture, and heat-treated milk cheese with starter culture) during ripening was examined. Heat-treated milk cheese with starter had lower pH, and higher titratable acidity and salt than the raw milk cheeses. Water-soluble and soluble nitrogen in 12% trichloroacetic acid levels were the highest in the cheeses made from heat-treated milk with starters. Conversely, soluble nitrogen in 5% phosphotungstic acid level was the highest in the cheeses made from raw milk with starters. Cheese made from heat-treated milk with starter had the lowest residual alpha(s)-and beta-casein content and the highest gamma-caseins and peptides. Heat treatment increased lipolysis significantly. Starter culture addition to the raw milk cheeses did not change the lipolysis.