Premium
Proteolysis texture and microstructure of low‐fat T ulum cheese affected by exopolysaccharide‐producing cultures during ripening
Author(s) -
Oluk Aylin C.,
Güven Mehmet,
Hayaloglu Ali A.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12320
Subject(s) - ripening , food science , proteolysis , cheese ripening , casein , chemistry , starter , composition (language) , microstructure , texture (cosmology) , biochemistry , artificial intelligence , computer science , crystallography , image (mathematics) , enzyme , linguistics , philosophy
Summary 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 T ulum cheeses during ripening. For this purpose, T ulum 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 α s1 ‐casein degradation during ripening. Reducing fat in T ulum 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 T ulum cheese.