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    The effects of incorporating wild-type strains of Lactococcus lactis into Turkish white-brined cheese (Beyaz peynir) on the fatty acid and volatile content
    (Wiley-Blackwell, 2011) Ozer, Barbaros; Kirmaci, Huseyin A.; Hayaloglu, Ali A.; Akcelik, Mustafa; Akkoc, Nefise
    The development of free fatty acids (FFA) and volatile flavour compounds in the Turkish white-brined cheese Beyaz peynir made by using three wild strains of Lactococcus lactis subsp. lactis was investigated over 90 days. Results showed that production of both FFA and flavour compounds in the control (PK1) and experimental cheeses (MBLL9, MBLL23 and MBL27) was strain dependent. The hydrolysis of milk fat was more evident in the cheese made using Lc. lactis subsp. lactis MBL27. Considering the production of fat breakdown compounds and acidification activities of the strains MBLL23 and MBL27, the combination of these strains could be proposed for the production of white-brined cheese.
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    Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains
    (Wiley-Blackwell, 2011) Kirmaci, Hueseyin A.; Hayaloglu, Ali A.; Ozer, Barbaros; Akcelik, Mustafa; Akkoc, Nefise
    The development of proteolysis in white-brined Turkish cheese made by using wild strains of Lactococcus lactis subsp. lactis (namely MBLL9, MBLL23 and MBL27) was monitored for 90 days. Proteolysis in cheeses was investigated using urea-PAGE gel electrophoresis of pH 4.6-insoluble and RP-HPLC of both 70% ethanol-insoluble and 70% ethanol-soluble nitrogen fractions. Results indicated that developments of proteolysis in the experimental cheeses were strain dependent. The degradation of casein fractions was more evident in the cheeses made using strain MBLL23. The lowest levels of proteolysis and development of acidity were obtained in the cheese made using strain MBLL9.