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Changes during ripening in chemical composition, proteolysis, volatile composition and texture in K ashar cheese made using raw bovine, ovine or caprine milk
Author(s) -
Temizkan Riza,
Yasar Kurban,
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.12597
Subject(s) - proteolysis , ripening , food science , chemistry , composition (language) , chemical composition , cheese ripening , raw milk , biochemistry , enzyme , linguistics , philosophy , organic chemistry
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 K ashar cheese made using OV milk can be recommended due to high meltability, proteolysis and volatiles.